KR20240059822A - The method of manufacturing dried radish for grain syrup and taffy using citrus fruit - Google Patents

Abstract

The present invention relates to a method of manufacturing dried tangerine syrup taffy. The manufacturing procedure involves peeling off the outer skin of cleanly washed and trimmed tangerines, putting the peeled outer skin of the tangerines into a dryer, setting the internal temperature to 50°C, and drying for 48 hours. Afterwards, the dried citrus dermis is placed in a cauldron and roasted 4 to 5 times alternately over medium to low heat, and then placed in a grinder and pulverized to form a powder. A citrus peel powder manufacturing process; A dried tangerine manufacturing process in which the outer skin of thoroughly washed and trimmed tangerines is removed, the inner kernels of the tangerines are peeled off, and the inner kernels of the tangerines are placed in a dryer and dried for 84 hours at 50°C; After immersing the malt powder in water and filtering it to separate the dry matter, the malt is removed from the washed rice, ground, mixed with the prepared rice powder, stirred, heated to 80℃, saccharified, and the prepared grain syrup is saccharified over high heat again for 1 hour. A citrus syrup manufacturing process in which citrus juice is mixed after boiling and first ironed for 5 hours while stirring over medium heat, and the first ironed syrup containing citrus juice is secondly ironed over low heat for 5 hours; and a dried citrus syrup taffy manufacturing process of mixing 83 to 87% by weight of citrus syrup, 5 to 7% by weight of tangerine peel powder, 5 to 7% by weight of dried tangerines, and 1 to 3% by weight of ginger juice and boiling them over low heat for 1 hour. It consists of:

Description

The method of manufacturing dried radish for grain syrup and taffy using citrus fruit}

The present invention relates to a method of manufacturing dried citrus syrup, and more specifically, to prepare citrus peel and dried tangerine by separating the outer skin and kernels of thoroughly washed and dried tangerines, followed by saccharification of rice powder and malt, ironing process, and mixing citrus juice. This relates to a method of manufacturing dried citrus syrup taffy with a chewy citrus peel scent by adding citrus peel, dried tangerine syrup, and ginger juice to citrus syrup and brazing it.

Taffy has been used as a sweetener to sweeten foods since ancient times, and because it has a shelf life that does not change even after being stored for a long time, various unique taffys have been made depending on the fat. Depending on the raw material, if pumpkin is used, it becomes pumpkin syrup, and if it is made with rice, it becomes rice syrup. Glutinous rice is mainly used as a raw material, but non-glutinous rice, corn, millet, and sweet potato starch are also widely used.

In other words, taffy is manufactured by saccharifying and concentrating grains, so it is not only rich in various nutrients such as proteins, lipids, minerals, and vitamins contained in grains, but also increases sweetness by converting the starch in grains into maltose through the saccharification process. It is an excellent nutritious food that not only has good palatability but also has excellent digestibility and absorption, and has been widely used not only as a sweetener but also as a folk medicine.

However, with the mass production of sugar, the importance of taffy as a sweetener has decreased, leading to a sharp decline in overall production and consumption.

Meanwhile, with recent improvements in income and living standards, the types and quantities of food and snacks have become abundant, and interest in finding healthy food and snacks is also increasing. Among these snacks, traditional taffy has recently been recognized as a well-being food and has been in the spotlight. Taffy is made by extracting starch from grains and boiling it down, and was a snack enjoyed at a time when it was difficult to enjoy sweet tastes due to a lack of sweeteners.

There are a variety of grains that can be used to make taffy, and corn, wheat, rye, oats, millet, buckwheat, blood, sorghum, red beans, coix, rice, glutinous rice, barley, etc. can be used as taffy ingredients. In addition, sweet potatoes, pumpkins, and potatoes are also used as taffy ingredients as substitutes for grains.

Generally, taffy is manufactured by boiling grain ingredients, mixing them with maltose (maltose), and reacting the mixture at 35-60℃ for 6-15 hours to saccharify the starch in the grain ingredients. Corn syrup (or starch syrup, usually when the moisture content is 25-30%) is made by removing moisture by applying heat, and salted taffy (or starch taffy, usually when the moisture content is 14% or less) is made by further removing moisture from corn syrup. . Afterwards, the stretching process (stretching process) is repeated to produce the gang taffy into the form we commonly know as the Garak taffy.

The main ingredient of taffy is carbohydrates consisting of maltose and a small amount of glucose, and other ingredients are insignificant. Recently, research and development has been conducted on taffy that has been selectively mixed with various food ingredients to improve flavor or enhance nutritional and functional components.

Accordingly, while continuing research to develop a new type of food using taffy, the present inventors completed the present invention by developing corn syrup and citrus syrup taffy using the outer skin and kernels of citrus fruits.

Jeju traditional tangerine taffy manufacturing method using the juice and pulp of citrus fruits (Patent Registration No. 10-0782933)

The present invention was created to solve the above problems, and its purpose is to separate the outer skin and kernels of thoroughly washed and dried tangerines to prepare tangerine dermis and dried tangerines, and to perform saccharification of rice flour and malt, ironing procedures, and tangerine juice. The aim is to provide a method of manufacturing dried citrus syrup taffy with a chewy citrus peel scent by adding citrus peel, dried tangerine syrup, and ginger juice to mixed citrus syrup and brazing it.

However, the objects of the present invention are not limited to the objects mentioned above, and other objects not mentioned will be clearly understood by those skilled in the art from the description below.

In order to achieve the above object, the method of manufacturing dried citrus syrup according to an embodiment of the present invention involves peeling off the outer skin of cleanly washed and trimmed tangerines, putting the peeled outer skin of the tangerines into a dryer, and lowering the internal temperature to 50°C. After setting and drying for 48 hours, the dried citrus peel is placed in a cauldron and roasted 4 to 5 times alternately over medium to low heat, then placed in a grinder and pulverized to form a powder. A citrus peel powder manufacturing process; A dried tangerine manufacturing process in which the outer skin of thoroughly washed and trimmed tangerines is removed, the inner kernels of the tangerines are peeled off, and the inner kernels of the tangerines are placed in a dryer and dried for 84 hours at 50°C; After immersing the malt powder in water and filtering it to separate the dry matter, the malt is removed from the washed rice, ground, mixed with the prepared rice powder, stirred, heated to 80℃, saccharified, and the prepared grain syrup is saccharified over high heat again for 1 hour. A citrus syrup manufacturing process in which citrus juice is mixed after boiling and first ironed for 5 hours while stirring over medium heat, and the first ironed syrup containing citrus juice is secondly ironed over low heat for 5 hours; and a dried citrus syrup taffy manufacturing process of mixing 83 to 87% by weight of citrus syrup, 5 to 7% by weight of tangerine peel powder, 5 to 7% by weight of dried tangerines, and 1 to 3% by weight of ginger juice and boiling them over low heat for 1 hour. It is characterized by being comprised including.

In addition, the dried tangerine manufacturing process of the dried tangerine syrup taffy manufacturing method according to the present invention involves peeling off the outer skin of cleanly washed and trimmed tangerines, putting the inner tangerine kernels into a dryer, setting the internal temperature to 50°C, and drying for 20 hours. In the first drying step, the upper and lower sides of the tangerines are turned over, dried for another 20 hours, and then cooled. The inner tangerine kernels from which moisture has been removed in the first drying step are put back into the dryer, the internal temperature is set to 50°C, and dried for 15 hours. Afterwards, the second drying step is to flip the kernels upside down, dry them for an additional 15 hours and cool them, and put the dried tangerine kernels in the second drying step back into the dryer and set the internal temperature to 50°C for 14 hours. It is characterized in that it further includes a third drying step.

In addition, the citrus syrup manufacturing process of the dried citrus syrup taffy manufacturing method according to the present invention includes a material preparation step of preparing ingredients of 14.93% by weight of rice, 4.48% by weight of malt powder, 5.97% by weight of citrus juice, and 74.62% by weight of water, malt powder In the malt manufacturing step, 4.48% by weight is soaked in 74.62% by weight of water for 2 hours and then filtered through a fine mesh sieve to separate the dry matter to obtain clear malt. 14.93% by weight of cleanly washed rice is dried and ground finely into the prepared rice powder. A saccharification step in which malt is mixed and stirred well to prevent clumps from forming, heated to 80°C and saccharified for 1 hour to prepare grain syrup, and the grain syrup prepared in the saccharification step is boiled again over high heat for 1 hour, followed by 5.97% by weight of citrus juice. A first ironing step of mixing and boiling for 5 hours while stirring over medium heat, and a second ironing step of boiling the grain syrup prepared through the first ironing step for another 5 hours and boiling the grain syrup containing citrus juice over low heat for 5 hours. It is characterized by being comprised including.

In addition, the dried citrus syrup taffy manufacturing method according to the present invention is characterized in that it consists of 85.88% by weight of citrus syrup, 6.14% by weight of citrus peel powder, 6.14% by weight of dried tangerine, and 1.84% by weight of ginger juice. do.

The method of manufacturing dried tangerine syrup according to the present invention is to prepare citrus dermis and dried tangerine by separating the outer skin and kernels of thoroughly washed and dried tangerines, saccharification of rice powder and malt, ironing process, and mixing citrus juice to prepare tangerine syrup and tangerine derm. , dried citrus fruits and ginger juice are added and braised to provide dried citrus syrup with the scent of chewy citrus peel.

In addition, the method of manufacturing dried tangerine syrup according to the present invention goes beyond the realm of generalized tangerine juice by creating a new product using tangerines, by utilizing the outer peel of discarded tangerines and providing a chewy texture and texture to the tangerine kernels. By processing and using this to provide a new citrus syrup, and additionally mixing citrus peel and dried citrus to provide a new citrus syrup, it is possible to promote new uses of citrus fruits and increase farm income through this. there is.

In addition, the method of manufacturing dried tangerine syrup according to the present invention allows the active ingredients of tangerines to be consumed together by producing tangerine syrup taffy containing tangerine peel and raw shell juice in tangerine syrup to which tangerine grains are added, preventing the intake of artificial sugars. Not only can it remove citrus, but it has good taste and aroma, so it is preferred by people of all ages and genders, and as a new processed food using citrus, it can promote consumption of citrus, citrus syrup, and citrus syrup and revitalize citrus farmers and the local economy by increasing sales. Provides effect.

Figure 1 is a flow chart showing the manufacturing process of dried citrus syrup according to the present invention.
Figure 2 is a flow chart showing the manufacturing procedure of citrus peel powder for manufacturing dried citrus syrup syrup according to the present invention.
Figure 3 is a flow chart showing the manufacturing procedure of dried tangerines for manufacturing dried tangerine syrup according to the present invention.
Figure 4 is a flow chart showing the citrus syrup manufacturing procedure for manufacturing dried citrus syrup taffy according to the present invention.
Figure 5 is a photograph showing the molding state of dried citrus syrup syrup according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail based on the attached drawings.

In the present invention, citrus syrup taffy containing dried citrus fruits is prepared by separating the outer skin and kernels of thoroughly washed and dried tangerines, providing citrus peel and dried citrus fruits, saccharification of rice flour and malt, ironing process, and mixing citrus juice to make citrus syrup. By brazing with peel, dried tangerine, and ginger juice, we provide dried tangerine syrup with the scent of chewy tangerine peel.

Therefore, the characteristics and effects of the ingredients used in the dried citrus syrup taffy of the present invention are as follows.

Tangerines belong to the evergreen small tree belonging to the Rutaceae and Citrus genus. They often appear green when picked in October. In November, they become completely orange-ripened. Tangerines contain only 39 kcal per 100g, which is not high in calories. Contains.

Tangerines are rich in vitamin C, so they are good for preventing colds, recovering from fatigue, and improving blood circulation. It is effective in preventing high blood pressure, and the dietary fiber contained in the white peel of tangerines contains a lot of pectin and vitamins, so it promotes colonic movement and is effective in preventing constipation. Vitamin P makes the capillaries clean and hard. It is effective in treating areas where bleeding may occur, high blood pressure, arteriosclerosis, and other cardiovascular diseases. It contains 20 times more vitamin C than apples, so when consumed regularly, it improves immunity and strengthens the body's cells. do.

In addition, tangerines contain hesperidin, which reduces and suppresses the size of tumors, has anti-cancer effects and activates cells, and has a skin-strengthening effect by suppressing melanin.

Meanwhile, the tangerine peel is called the dermis. It is rich in vitamin C and is also rich in hesperdin, a type of vitamin P that strengthens capillaries and has anti-inflammatory and antibacterial properties.

Ripe tangerine peels contain a variety of vitamin C, which protects the body from free radicals and prevents cell oxidation. This medicine prevents arteriosclerosis, cancer, and diabetes. It has no side effects if taken regularly, and has no side effects. It maximizes immunity, softens hardened blood vessels, and prevents blood from hardening within blood vessels, which has the effect of eliminating neutral fat and bad cholesterol. Ripe tangerine peels have excellent anti-inflammatory properties, so you can take them as tea, soup, or tea. It prevents inflammation of the stomach wall, prevents adenomas in the stomach and stomach cancer, and strengthens the stomach by helping the damaged stomach wall heal properly while preventing adenomas in the stomach and stomach cancer.

In addition, tangerine peels are rich in methoxyflavonoids, which have anti-inflammatory and anti-cancer effects and are used as a medicine to treat chronic hepatitis, cirrhosis, and cancer of the liver.

Meanwhile, ginger is a perennial herb of the monocotyledonous plant Ginger family. The root is used for edible and medicinal purposes, and is also called saeang or saeyang. The rhizome grows sideways, is fleshy, lump-shaped, yellow, and has a spicy taste and fragrant smell. At each node of the rhizome, a false stem made of leaf sheaths stands upright, reaching a height of 30 to 50 cm, and the leaves are arranged in two rows at the top. The leaves are alternate, line-shaped, lanceolate, narrow at both ends, and have long leaf sheaths at the bottom.

In oriental medicine, the dried rhizome is used as a medicine. Ginger treats chills, fever, headache, vomiting, sea water, and phlegm caused by colds. It is also effective in treating abdominal pain, diarrhea, and stomachache caused by food poisoning, so you can boil ginger in boiling water and drink it as tea. . Pharmacological effects have been reported to promote gastric juice secretion, improve digestion, stimulate the heart, promote blood circulation, and suppress bacteria. Chinese characters include Ganggeun (姜根), Mogang (mother薑), Baekralun (百辣蕓), Yeomnyangsoja (炎凉小子), Injicho (因地草), Jagang (子薑), Jagang (紫薑), It is also called health. In addition, the rhizome is dried and ground and used as a spice in bread, cookies, curry, sauce, pickles, etc.; it is also peeled, boiled, and pickled in syrup to make ginger tea and ginger wine.

Niacin
1.00 mg salt
5.00mg protein
1.50g sugar
12.30g retinol
0.00㎍ beta carotene
0.00㎍ Vitamin A
0.00μgRE Vitamin B1
0.03mg Vitamin B2
0.04mg Vitamin B6
0.16mg Vitamin C
5.00 mg Vitamin E
0.50mg Dietary Fiber
2.90g zinc
0.40mg folic acid
7.00㎍ person
28.00mg lipids
0.20g iron content
0.80mg potassium
344.00mg calcium
13.00mg batch
1.10g

* Nutrients per 100g of ginger

As mentioned above, ginger contains various vitamins except vitamin A, while it also contains a lot of dietary fiber, which improves constipation. Shogaol stimulates the stomach and promotes the secretion of gastric juice, while gingerol contains It has the effect of improving the exercise capacity of the digestive organs, improving indigestion caused by food becoming blocked in the digestive tract, promoting digestion, and relieving abdominal pain and pain at the end of the solar plexus.

In addition, ginger's gingerol component has a spicy taste and a unique bitter taste. It improves the exercise capacity of digestive organs and promotes bile secretion, which reduces blood cholesterol levels. When blood cholesterol levels decrease, it can reduce the risk of stroke such as cerebral hemorrhage and cerebral infarction. It is good for prevention and has the effect of preventing vascular diseases such as arteriosclerosis and lowering lipid concentration in the body.

Additionally, the gingerol and shogaol components of ginger expand the airways of the respiratory tract and have an anti-inflammatory effect, suppressing inflammation, providing a warming effect due to sore throat or dust inhalation, and expanding the airways to prevent colds and respiratory diseases such as asthma. alleviates.

Ginger contains a variety of vitamins in addition to vitamin A and beta-carotene, and contains polyphenols, a type of antioxidant, that are excellent for boosting immunity. Gingerol and shogaol, which have excellent bactericidal effects, prevent cells from being oxidized. Prevents cells from turning into cancer cells due to cell transformation.

Referring to the nutritional information table in Table 1 above, 100g of ginger is rich in iron, folic acid, and calcium, which prevents anemia that can occur due to iron deficiency and prevents diseases such as decreased bone density and osteoporosis that can occur due to calcium deficiency. Disease can be prevented.

The present invention is to prepare dried tangerine syrup by separating the outer skin and kernels of thoroughly washed and dried tangerines, preparing tangerine peel and dried tangerine, adding dried tangerine to citrus syrup, brazing the dried tangerine syrup, mixing tangerine dermis and ginger juice, and making an ironing procedure. Through this process, dried citrus syrup taffy with a chewy citrus peel scent is produced.

The method of manufacturing dried citrus syrup according to the present invention is largely comprised of a citrus peel powder manufacturing process, a dried citrus syrup manufacturing process, a citrus syrup manufacturing process, and a dried citrus syrup taffy manufacturing process, as shown in the attached Figure 1.

1. Citrus dermal powder manufacturing process (S100)

First, the citrus peel powder is used to form a base composition for manufacturing dried citrus syrup taffy according to the present invention, and as shown in Figure 2, the citrus outer peel extraction step, first drying step, second drying step, and grinding step are performed. It is composed including.

(1) Tangerine peel extraction step (S110)

To prepare citrus peel powder, the outer skin of thoroughly washed and trimmed citrus fruits is removed, and the inner citrus fruits are removed and stored.

(2) First drying step (S120)

The outer skin of the tangerine peeled off in the extraction step is placed in a dryer, the internal temperature is set to 50°C, and dried for 48 hours.

(3) Second drying step (S130)

In the first drying step, the dried citrus peel is placed in a cauldron and the roasting process is repeated 4 to 5 times alternately from medium to low heat to completely dry.

During the peeling process, the unique aroma and taste of the citrus peel becomes stronger and a savory texture is provided.

(4) Grinding step (S140)

The citrus dermis prepared through the second drying step is put into a grinder, pulverized, and powdered, thereby completing the citrus dermis powder.

2. Dried tangerine manufacturing process (S200)

The dried citrus syrup manufacturing process is used to provide a chewy texture as a raw material for dried citrus syrup for manufacturing dried citrus syrup taffy according to the present invention. As shown in the attached Figure 3, the citrus kernel extraction step, first step. It consists of a drying stage, a secondary drying stage, and a tertiary drying stage.

(1) Tangerine kernel extraction step (S210)

To prepare dried tangerines, the outer skin of cleanly washed and trimmed tangerines is peeled off and used as a raw material for tangerine dermis, and the inner tangerine kernels are removed and stored.

(2) First drying step (S220)

In the step of extracting the tangerine kernels, the moisture of the tangerine kernels prepared by removing the shells is removed. The kernels of the tangerines prepared by removing the shells are put into the dryer, the internal temperature is set to 50 ° C. and dried for 20 hours, then the upper and lower sides of the tangerines are turned over and dried again. Dry for 20 hours.

That is, the citrus fruits prepared in the extraction step contain a lot of moisture, so they are first dried and then cooled.

(3) Second drying step (S230)

The citrus kernels from which moisture has been removed in the first drying step are put back into the dryer, the internal temperature is set to 50°C, and dried for 15 hours. Then, the kernels are turned upside down, dried for an additional 15 hours, and cooled.

(4) Third drying step (S240)

The dried tangerine kernels in the second drying step are put back into the dryer, the internal temperature is set to 50°C, and dried for 14 hours to complete dried tangerine.

At this time, the dried tangerines should not be too soft nor should they be dried too hard. By checking the condition of the dried kernels through the second drying step, the temperature and time of the third drying can be variably applied.

Meanwhile, it is preferable that the moisture content of the tangerine kernels dried through the third drying step is about 15%.

3. Citrus syrup manufacturing process (S300)

The citrus syrup manufacturing process is to prepare syrup for manufacturing dried citrus syrup taffy according to the present invention, and is composed of a material preparation step, a malt production step, a saccharification step, and an ironing step, as shown in the attached FIG. 4.

(1) Material preparation step (S310)

Prepare by modifying 13 to 16% by weight of rice, 4 to 6% by weight of malt powder, 5 to 8% by weight of citrus juice, and 71 to 78% by weight of water.

Meanwhile, as an embodiment of the present invention, it is preferable that the citrus syrup is composed of 14.93% by weight, 4.48% by weight of malt powder, 5.97% by weight of citrus juice, and 74.62% by weight of water based on 100% by weight for the production of citrus syrup.

(2) Malt manufacturing step (S320)

After soaking 4 to 6% by weight of malt powder in 71 to 78% by weight of water for 2 hours, filter it using a fine mesh or fine sieve to separate the dry matter, and prepare the remaining clear filtrate (malt).

(3) Saccharification step (S330)

Remove 13 to 16% by weight of water from cleanly washed rice, grind it finely, mix the prepared rice powder with malt, stir well to prevent lumps, heat to 80℃, turn off the heat, and proceed with the saccharification process for 1 hour to make syrup. Equipped with

(4) Ironing step (S340)

The grain syrup prepared through the saccharification process is boiled again over high heat for 1 hour, then mixed with 5 to 8% by weight of citrus juice, stirred over medium heat, and the first ironing process is performed for 5 hours.

Afterwards, the syrup containing citrus juice that has been boiled for 5 hours is subjected to a second ironing process over low heat for 5 hours to obtain a thick citrus syrup (S350).

4. Dried tangerine syrup taffy manufacturing process

The tangerine syrup taffy manufacturing process is to mix 83 to 87% by weight of citrus syrup, 5 to 7% by weight of tangerine peel powder, 5 to 7% by weight of dried tangerines, and 1 to 3% by weight of ginger juice and simmer over low heat for 1 hour to obtain dried tangerine syrup. The taffy is completed.

On the other hand, the composition of the dried tangerine syrup taffy of the present invention is preferably composed of 85.88% by weight of citrus syrup, 6.14% by weight of tangerine peel powder, 6.14% by weight of dried tangerine, and 1.84% by weight of ginger juice, based on 100% by weight of the total. do.

The present invention is not limited to the embodiments described above, and various modifications and changes may be made by those skilled in the art, which are included in the spirit and scope of the present invention defined in the appended claims.

Claims (4)

Peel off the outer skin of the thoroughly washed and trimmed tangerines, place the peeled outer skins in the dryer, set the internal temperature to 50℃, and dry for 48 hours. Then, place the dried tangerine peels in a cauldron and cook alternately over medium to low heat. ~ Citrus peel powder manufacturing process in which after five rounds of grinding, it is put into a grinder and pulverized to form a powder;
A dried tangerine manufacturing process in which the outer skin of thoroughly washed and trimmed tangerines is removed, the inner kernels of the tangerines are peeled off, and the inner kernels of the tangerines are placed in a dryer and dried for 84 hours at 50°C;
After immersing the malt powder in water and filtering it to separate the dry matter, the malt is removed from the washed rice, ground, mixed with the prepared rice powder, stirred, heated to 80℃, saccharified, and the prepared grain syrup is saccharified over high heat again for 1 hour. A citrus syrup manufacturing process in which citrus juice is mixed after boiling and first ironed for 5 hours while stirring over medium heat, and the first ironed syrup containing citrus juice is secondly ironed over low heat for 5 hours; and
A manufacturing process for dried tangerine syrup by mixing 83 to 87% by weight of citrus syrup, 5 to 7% by weight of tangerine peel powder, 5 to 7% by weight of dried tangerines, and 1 to 3% by weight of ginger juice and boiling it over low heat for 1 hour. A method of manufacturing dried citrus syrup, characterized in that it consists of:
According to claim 1,
The dried tangerine manufacturing process is
The first drying step is to remove the outer skin of the cleanly washed and trimmed tangerines, put the inner tangerine seeds into the dryer, set the internal temperature to 50℃, dry for 20 hours, turn the top and bottom of the tangerines over, dry for another 20 hours, and then cool.
The citrus kernels from which moisture has been removed in the first drying step are put back into the dryer, the internal temperature is set to 50°C, and dried for 15 hours. Then, the kernels are turned upside down, dried for an additional 15 hours, and cooled. step, and
Manufacture of dried citrus syrup taffy, characterized in that it further comprises a third drying step of putting the dried citrus fruit kernels dried in the second drying step back into the dryer and drying them for 14 hours by setting the internal temperature to 50°C. method.
According to claim 1,
The citrus syrup manufacturing process is
A material preparation step of preparing ingredients of 14.93% by weight of rice, 4.48% by weight of malt powder, 5.97% by weight of citrus juice, and 74.62% by weight of water,
A malt manufacturing step of soaking 4.48% by weight of malt powder in 74.62% by weight of water for 2 hours and then filtering it through a fine mesh or sieve to separate the dry matter to obtain clear malt,
A saccharification step in which 14.93% by weight of cleanly washed rice is dried, ground finely, mixed with rice flour and malt, stirred well to prevent lumps, heated to 80°C, and saccharified for 1 hour to prepare grain syrup;
A first ironing step in which the grain syrup prepared in the saccharification step is boiled again over high heat for 1 hour, then mixed with 5.97% by weight of citrus juice, stirred over medium heat, and boiled for 5 hours, and
A method of manufacturing dried citrus syrup taffy, characterized in that it further includes a second ironing step of boiling the grain syrup prepared through the first ironing step for another 5 hours and boiling the grain syrup containing citrus juice over low heat for 5 hours.
According to claim 1 above,
The dried citrus syrup taffy manufacturing process is
A method of manufacturing dried citrus syrup, characterized in that it consists of 85.88% by weight of citrus syrup, 6.14% by weight of citrus peel powder, 6.14% by weight of dried tangerines, and 1.84% by weight of ginger juice.

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