KR102523536B1 - Fruits syrup comprising pericarp and manufacturing method of the same - Google Patents

Abstract

The present invention relates to fruit syrup comprising pericarp, which is prepared by using a new recipe and can provide both taste and nutrients in a balanced way to satisfy various preferences and needs of consumers, and a preparation method thereof, wherein fruit syrup including the pericarp of the fruit, which is thick and has poor taste to make consumption thereof difficult is prepared to prevent discarded pericarp from being wasted and allow the useful ingredients contained in the pericarp to be consumed. The preparation method of fruit syrup comprising pericarp according to the present invention comprises the steps of: (S1) screening and washing fruits; (S2) removing seeds from the fruits screened and washed in the S1 step; (S3) mixing the fruits including pulp and pericarp obtained by removing the seeds in the S2 step with sugar and then grinding the mixture to obtain a ground mixture; (S4) adding honey to the ground mixture obtained in the S3 step and mixing the same to obtain a honey mixture; (S5) maturing the honey mixture obtained in the S4 step for 7 to 9 days to obtain fruit syrup; and (S6) refrigerating, maturing, and storing the fruit syrup obtained by maturation in the S5 step.

Description

Fruit syrup containing peel and method for manufacturing the same {FRUITS SYRUP COMPRISING PERICARP AND MANUFACTURING METHOD OF THE SAME}

The present invention relates to a fruit extract containing peel and a manufacturing method thereof, and more particularly, to a fruit containing peel of a new recipe that can provide a balanced taste and nutrition to meet various tastes and needs of consumers. It relates to cheong and its manufacturing method.

More specifically, the present invention can prevent the waste of discarded peels by producing fruit extracts including the peels of fruits that are thick and tasteless, making it difficult to consume, and useful ingredients contained in the peels can be consumed together. It relates to a fruit extract containing the skin of a new recipe that can provide a balanced diet and nutrition, and a manufacturing method thereof.

Recently, the incidence of adult diseases such as cancer, arteriosclerosis, obesity, diabetes, etc. is rapidly increasing due to the improvement of people's standard of living and westernization of diet following rapid economic growth. Along with this, the quality improvement of living standards, the gentrification and diversification of the consumption structure have become factors for the pursuit of quality improvement in dietary life, and accordingly, the value and preference for traditional and natural foods have increased.

Also, in the past, food awareness was centered on the unique nutritional characteristics and symbolic characteristics of food, such as taste, color, scent, and texture. functional properties are emphasized. Therefore, the development of foods that show physiological activity by supplementing the functionality of traditional foods using natural ingredients is attracting attention.

On the other hand, fruit cheong is generally aged by soaking the flesh of fruits with skins such as citron, plum, and tangerine in sugar. It is mixed with water to drink like fruit juice, or by adjusting the viscosity like jam and marmalade, together with breads and confectionery. edible. It is also used as an ingredient in making cakes and breads.

The reason why fruit syrup is used is because fruits usually have a lot of vitamins and can be enjoyed while savoring the unique taste and aroma of fruit, so it is widely used because it can be drunk while enjoying a different flavor from other teas such as coffee or green tea. Accordingly, efforts are being made to further improve the flavor and preference of these fruit syrups.

Fruit extracts may have different effects depending on the type of fruit commonly used.

Yujacheong contains 7 times as much vitamin C as orange and 3 times as much as lemon, and its high organic acid content is good for colds and skin care, and is effective in preventing aging and fatigue.

Lemon syrup is rich in enzymes, so it activates metabolism and is rich in vitamin C, so it is effective in recovering from fatigue, improving immunity, and preventing colds.

Green tangerine is 10 times more vitamin C than lemon, so it is good for strengthening immunity, skin beauty, and preventing colds. It contains carotenoids and pectin, so it has the effect of preventing aging and clearing blood vessels.

Grapefruit syrup is also rich in vitamin C, which helps skin care and anti-aging, and is effective in treating bronchial diseases such as colds, pneumonia, and asthma.

In addition, kiwi extract is good for preventing anemia, strengthening immunity due to antioxidant action, and preventing heart disease, and strawberry extract is known to have blood circulation, stabilizing the nervous system, and inhibiting cancer cells.

In particular, fruits such as citron, lemon, green tangerine, and grapefruit contain various useful ingredients as described above not only in the pulp but also in the peel, but compared to other fruits, the peel is relatively thick and the taste is poor, making it difficult to consume, resulting in waste. It has serious problems.

As various prior art related to fruit extract or citron extract, Korean Patent Registration No. 10-2058479 (registration date: December 17, 2019) includes washing and preparing fruits, noni, worms, broccoli, water parsley, seaweed, Drying garlic and green tea, respectively, to prepare a powder mixture having a predetermined particle size, mixing the fruits, the powder mixture, and sugars and mixing them with high-temperature elvan to sterilize the mixture, the pasteurized mixture Removing foreign substances after primary aging for 13 to 20 days, mixing additives containing lactic acid bacteria and / or enzymes with the mixture that has undergone the primary aging step, and secondary aging for 2 to 5 days, and packaging the final mixture after the secondary ripening step in a sterilized container. A method for manufacturing fruit syrup and a technology related to fruit syrup prepared therefrom are disclosed, and Korean Patent Registration No. 10-1661339 ( Registration date September 23, 2016), (S1) injecting baking soda and fruit into an ultrasonic cleaner; (S2) first ultrasonic cleaning at 20 to 30° C. for 5 to 10 minutes; (S3) additionally spraying baking soda on the surface of the fruit and then performing secondary ultrasonic cleaning at 20 to 30° C. for 5 to 10 minutes; (S4) naturally drying the fruit; (S5) heating the fructooligosaccharide in hot water; (S6) washing, sterilizing and drying the container; (S7) slicing the fruit with a ceramic slicer; (S8) mixing 50 to 55% by weight of sliced fruit and 45 to 50% by weight of fructo-oligosaccharides in a water bath; (S9) putting the mixture into a container and aging it; (S10) heat sterilization after sealing the container; And (S11) a method for producing fructooligosaccharide fruit syrup, characterized in that it comprises a cooling step, is disclosed.

In addition, in Korean Patent Publication No. 10-2022-0062455 (published on May 17, 2022), a pretreatment step of separating the yuzu into flesh and skin after washing; A cutting step of cutting the rind to prepare a rind slice; A mixing step of preparing a rind mixture by mixing honey with the rind slice in a weight ratio of 1: 1; A drying step of stirring the skin mixture while removing some of the moisture by supplying hot air to the skin mixture to shorten the ripening time; And a maturation step of sealing and aging the dried rind mixture to produce yuja cheong; a technology related to a yuja cheong manufacturing method is disclosed, including Korean Patent Registration No. 10-2156069 (registration date September 9, 2020). ), an onion selection and processing step (S100) of selecting onions and separating their skins; Onion crushing and mixing step (S200) of putting the onion into a blender and crushing and mixing to obtain a liquid crushed product; A heat treatment step (S300) of putting the liquid pulverized material in a heat preservation container and heat treatment for two days; Obtaining onion juice by putting the liquid pulverized material subjected to thermal insulation treatment into a hemp net and squeezing to obtain onion juice (S400); Weighing step of weighing the onion juice and glucose (S500); Onion mixed sugar preparation step (S600) of putting the onion juice and glucose in a pressure vessel and boiling to prepare onion mixed sugar; Citron sorting and washing step of sorting and washing yuzu (S700); Citron seed removal step of removing the seeds of the selected and washed yuzu (S800); Step of slicing the yuzu prepared by finely slicing the seeded citron (S900); Putting the shredded citron into the onion mixed sugar and mixing the citron and onion mixed sugar (S1000); And a sugar-free yuzu-cheong manufacturing step (S1100) of preparing sugar-free yuzu-cheong by maintaining the temperature and humidity at a predetermined temperature and humidity until the sugar content of the mixed mixture reaches 53 brix to 47 brix. This is disclosed.

Republic of Korea Patent Registration No. 10-2058479 (registration date: December 17, 2019) Republic of Korea Patent Registration No. 10-1661339 (registration date September 23, 2016) Republic of Korea Patent Publication No. 10-2022-0062455 (published on May 17, 2022) Republic of Korea Patent Registration No. 10-2156069 (registration date September 9, 2020)

The present invention was invented to solve the problems of the prior art as described above, and fruit syrup containing the skin of a new recipe that can provide a balanced taste and nutrition to meet the various tastes and needs of consumers, and It is an object of the invention to provide a manufacturing method thereof.

More specifically, the present invention can prevent the waste of discarded peels by producing fruit extracts including the peels of fruits that are thick and tasteless, making it difficult to consume, and useful ingredients contained in the peels can be consumed together. It is an object of the invention to provide a fruit extract containing the skin of a new recipe that can provide a balanced diet and nutrition and a manufacturing method thereof.

The problem to be solved by the present invention is not limited to those mentioned above, and other problems to be solved that are not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above objects, a method for manufacturing fruit jam containing peel according to the present invention includes the steps of sorting and washing fruits (S1); removing seeds from the fruits selected and washed in step S1 (S2); Obtaining a pulverized mixture by mixing sugar and a fruit containing pulp and peel obtained by removing seeds in step S2 and then pulverizing (S3); Obtaining a honey mixture by adding and mixing honey to the pulverized mixture obtained in step S3 (S4); Obtaining fruit syrup by aging the honey mixture obtained in step S4 for 7 to 9 days (S5); and a step (S6) of refrigerating and storing the fruit syrup obtained by aging in step S5.

In addition, in the method for producing fruit syrup including peel according to the present invention, in step S1, the fruit is any one selected from the group consisting of citron, orange, lemon, tangerine, and grapefruit.

In addition, in the method for producing fruit syrup containing peel according to the present invention, in the step S3, fruit and sugar containing the peel and the pulp from which seeds have been removed are mixed in a weight ratio of 1: 1 to 1.2, and in step S4, the Honey is characterized in that the sugar: honey is added and mixed in a weight ratio of 3: 0.8 to 1.

In addition, in the method for producing fruit syrup containing peel according to the present invention, in the step S4, the honey is any one powder 10 selected from the group consisting of kelp, seaweed, fusiformis, and seaweed with respect to 100 parts by weight of the honey It is characterized by mixing ~ 20 parts by weight.

On the other hand, the fruit syrup comprising the peel according to the present invention is characterized in that it is produced by the manufacturing method of the fruit syrup comprising the peel according to the present invention.

According to the fruit curd and manufacturing method comprising the peel according to the present invention having the configuration described above, the peel of a new recipe that can provide a balanced taste and nutrition to meet the various tastes and needs of consumers Fruit syrup and a manufacturing method thereof may be provided.

More specifically, according to the fruit syrup containing the peel and the manufacturing method thereof according to the present invention, the waste of the discarded peel can be prevented by manufacturing the fruit syrup including the peel of the fruit, which is thick and has poor taste, making it difficult to eat. In addition, it is possible to provide a fruit extract containing the peel of a new recipe that can provide taste and nutrition in a balanced way because useful ingredients contained in the peel can be consumed together, and a manufacturing method thereof.

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

1 is a manufacturing process diagram schematically showing a manufacturing method of fruit syrup containing a peel according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the description below. 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 will be thorough and complete and the technical spirit of the present invention will be sufficiently conveyed to those skilled in the art. Like numbers indicate like elements throughout this specification.

1 is a manufacturing process diagram schematically showing a manufacturing method of fruit syrup containing peel according to the present invention.

[0018] A method for manufacturing fruit jam containing peel according to the present invention includes the steps of sorting and washing fruits (S1); removing seeds from the fruits selected and washed in step S1 (S2); Obtaining a pulverized mixture by mixing sugar and a fruit containing pulp and peel obtained by removing seeds in step S2 and then pulverizing (S3); Obtaining a honey mixture by adding and mixing honey to the pulverized mixture obtained in step S3 (S4); Obtaining fruit syrup by aging the honey mixture obtained in step S4 for 7 to 9 days (S5); and a step (S6) of refrigerating and storing the fruit syrup obtained by aging in step S5.

Hereinafter, a method for manufacturing a fruit extract containing a peel according to the present invention will be described step by step in more detail with reference to FIG.

1. Fruit sorting and washing step (S1);

This step is the step of sorting and washing the fruit,

More specifically, it may consist of sorting the fruit, washing the selected fruit clean with vinegar, baking soda, coarse salt, etc., and removing water.

In the present invention, the fruit may be composed of any one selected from the group consisting of citron, orange, lemon, tangerine, and grapefruit having a relatively thick skin.

Citrus is taxonomically a plant belonging to Rutaceae, citrus (CITRUS) genus, and welfare citrus subgenus (META CITRUS). As a fruit, it has been widely used for a long time as a popular fruit with excellent natural aroma.

In addition, citron contains not only its unique fragrance but also various useful components. For example, citron pulp contains a large amount of pectin, which has excellent functions as dietary fiber, and limonoid, an essential oil component present in the citron's skin, is It is reported that it has an antibacterial effect along with a fragrance, and has the function of suppressing the occurrence of various cancers.

In addition, citron contains a large amount of flavonoid compounds with excellent effects such as antioxidant, anti-aging and stroke prevention, various vitamins and useful components such as beta-carotene.

Lemon, belonging to the Rutaceae family, grows in relatively cool and unchanging climates and is native to the Himalayas. It is characterized by high content of citric acid and vitamin C, strong acidity, and unique fragrance. It is known to be effective for skin health, fatigue recovery, cold prevention, headache or urethritis.

Citrus fruits are rich in juice compared to other fruits, have unique flavor and color, as well as essential oils such as d-limonene, linalool, and linaliacetate, and flavonoids hesperidin. , naringin, porcirin, nobiletin and alkaloids synephrine, pectin, ascorbic acid, beta-cryptoxanthin ) and coumarin.

Green tangerine is a green immature tangerine before the peel of the tangerine is colored, and is called green tangerine. Immature tangerines refer to very early ripening mandarin oranges with a sugar content of less than 8°Bx or early and moderately ripening mandarin oranges with a sugar content of less than 9°Bx.

Unripe green tangerines have higher dietary fiber and flavonoid content than mature fruits, and citrus flavonoids have anti-cancer, anti-inflammatory, and cardiovascular disease prevention and treatment functions. Citrus polyphenols have been reported to be effective in preventing and treating diseases caused by carcinogens through antioxidant activity, reactive oxygen scavenging nitrite scavenging activity, as they have high electron donating activity.

2. Seed removal step (S2);

This step is a step of removing seeds from the fruits selected and washed in step S1.

More specifically, it may consist of cutting out the fruits selected and washed in step S1 and then removing seeds from the inside.

In the present invention, the skin of the fruit may be left as it is without removing, and only the seeds may be removed.

3. Sugar mixing and grinding step (S3);

This step is a step of obtaining a pulverized mixture by mixing the fruit and sugar including the pulp and skin obtained by removing the seeds in step S2 and then pulverizing them.

More specifically, it can be configured by mixing fruit and sugar including pulp and skin from which seeds have been removed in step S2 in a weight ratio of 1: 1 to 1.2, putting them in a grinder, and grinding them to resemble porridge.

In the present invention, the sugar may preferably consist of unrefined sugar. The unrefined sugar may consist of one or two or more selected from the group consisting of muscovado, turbinado, cane sugar and cassonard.

The unrefined sugar is sugar that has not undergone molasses separation and refining, or is relatively less coarse, and has a deep and rich sweetness because it retains a lot of the original sugarcane juice flavor. In other words, not only are they healthier, but they also taste better.

In the present invention, dietary fiber rich in molasses can be obtained by using unrefined sugar in which molasses is not exhausted because it is not subjected to molasses separation and purification. In the present invention, the unrefined sugar can be replaced with the sugar at a ratio of 1:1.

4. Honey addition step (S4);

This step is a step of obtaining a honey mixture by adding and mixing honey to the pulverized mixture obtained in step S3.

More specifically, honey is added to the pulverized mixture obtained in step S3 and mixed, but the honey can be configured to be added and mixed so that the weight ratio of sugar: honey is 3: 0.8 to 1. If the weight ratio of honey is less than 0.8, the efficacy of honey is insignificant, and if it exceeds 1, it is not preferable because it can harm the flavor of the fruit.

Honey is a mineral that contains 40% glucose, 40% fructose, 18% water and 2% sucrose. Antioxidants that prevent cancer and strengthen the stomach and intestines to improve the body's immunity.

The honey may be sugar-fed honey made by feeding bees, and preferably, it is most preferable to harvest naturally aged honey, and it is also possible to concentrate by harvesting immature honey having a moisture content of 19% or more.

Honey is defined as honey bees collect nectar (nectar) from the glands of flowers and store and mature it in a beehive. As a result, it is mixed with a substance called parotene contained in the saliva of bees, converted into their food, and stored in the beehive.

Since honey is a monosaccharide, it is easily absorbed and easily and quickly assimilated into the body, has high nutritional value, and has a fast-acting property that can quickly obtain the desired energy as a calorie source. In addition, it has a sedative effect that soothes the body, does not irritate the lining of the stomach and is the least irritating to the kidneys of all sugars. In addition, it is good for the prevention and treatment of anemia and liver disease, and has a cosmetic effect due to the strong hygroscopicity of honey.

In the present invention, the honey is a type of saccharide and can be configured to be used as a substitute for other liquid sweeteners such as starch syrup, grain syrup, oligosaccharide, agave syrup, and maple syrup.

In addition, in the present invention, the honey may preferably be composed of cinnamon honey.

The blood tree honey is a precious honey that blooms in the rainy season and can only be eaten in the dry rainy season or in the year when there is no seaweed because the seaweed is severe, and the blood tree honey contains a component called abscisic acid. Because it has the effect of suppressing the production of, it is effective for the health of the stomach. In addition, it contains flavonoids and coumarin, which can be helpful for various blood diseases and has features that help with arthritis.

5. Room temperature aging step (S5);

This step is a step of obtaining fruit syrup by aging the honey mixture obtained in step S4 for 7 to 9 days.

More specifically, the honey mixture obtained in step S4 may be aged at room temperature of 15 to 25 ° C. for 7 to 9 days to obtain fruit syrup. At this time, if it tastes sour, it can be configured by adding more sugar and honey.

6. Refrigeration ripening storage step (S6);

This step is a step of refrigerating and storing the fruit syrup obtained by aging in step S5.

More specifically, the fruit syrup obtained by aging in step S5 may be refrigerated and aged in a refrigerator at 0 to 5 ° C. It can be stored for more than one year and can be used at any time with the same taste.

Further, in the present invention, the step of refrigerating and storing the fruit curd may be configured with a known method, device or machine, and the method, device or machine is not particularly limited.

As another embodiment of the present invention, in the step S4, the honey is composed of a mixture of 10 to 20 parts by weight of any one powder selected from the group consisting of kelp, seaweed, fusiformis, and spiny greens with respect to 100 parts by weight of the honey can do.

In the present invention, the method of drying kelp, seaweed, seaweed, and seaweed to produce kelp powder, seaweed powder, seaweed powder, and seaweed powder can be constituted by a known method, device or machine, and particularly the method or device I am not limited to machines.

Kelp, which is called the elixir of the sea, is a brown algae belonging to the brown algae plant kelp family and contains a large amount of calcium, iron and magnesium. Magnesium, in particular, strengthens teeth and bones, which is good for growing children. In addition, kelp contains a lot of dietary fiber, so it is good for children with a meat-oriented eating habit, and eating it with water is effective in preventing constipation.

In addition, kelp contains protein, trace amounts of fat, carbohydrates, minerals and fiber, etc., minerals include calcium, phosphorus, iron, iodine, potassium, etc., and sugars include alginic acid, fucoinan, laminin, and the like.

In addition, kelp is rich in fiber to promote bowel movement, and thyroid disease can be prevented by a large amount of iodine contained in kelp, and it strengthens bones and teeth to prevent osteoporosis and has a good effect on freckles and skin beauty. .

Seaweed is an annual seaweed that belongs to the seaweed family, which is a brown algae plant. It contains many minerals and vitamins A, B1, B2, and C, which are essential for our body but are easily deficient. As it contains a large amount of fiber such as alginic acid, which has been proven to have preventive effects, it is attracting attention as one of the ideal foods to provide nutritional balance to modern people with serious nutritional imbalances.

Alginic acid, which seaweed contains, is called dietary fiber and is a component that is almost indigestible.

In addition, the alginate is a highly viscous fiber component that promotes gastrointestinal movement to effectively prevent constipation and easily remove stool, and serves to reduce fat and cholesterol, which are the cause of adult diseases, while staying in the large intestine or small intestine, In addition, it has the power to prevent cholesterol deposition and discharge it out of the body by combining with pollutants such as pesticides. In addition, the alginic acid is known to not only inhibit the production of free radicals known to promote aging, but also increase enzymes that remove them.

Hijiki is an edible brown algae that lives abundantly on the coasts of Korea (especially the southern coast of Wando, Goheung, and Jindo), Japan, and China. It is widely used as a health food in Asia and studies on its activity have been conducted because of its various health benefits.

Hijiki, along with kelp, contains amino acids (glutamic acid and aspartic acid, etc.), which are natural rice components, laminaran, a neutral polysaccharide known to have functions such as blood coagulation and immunity enhancement, and fucoidan, a large amount of sulfuric acid. It is known to contain a large amount of

In addition, hijiki contains a lot of inorganic salts such as calcium, iodine, and iron, so it prevents hardening of blood vessels, and if eaten commercially, teeth become healthy and hair becomes lubricated, and in the case of pregnant women, it strengthens the bones of the fetus. As one of the favorite foods, Japanese people eat it well. It contains fiber, so it is good for constipation, and the mucous substance enhances digestion.

In addition, fusiformes are low in calories and low in fat, making them suitable for a diet, and rich in dietary fiber, which lowers cholesterol and prevents constipation. In particular, the mucilage and polysaccharides contained in hijiki prevent cholesterol deposition in blood vessels, hinder absorption in the body, and facilitate intestinal movement, which is effective in excretion of fine dust and heavy metals in the body.

Gasparae belongs to the green algae plant of the family Galparae, and can be seen in seaweed farms.

Gasparae contains carbohydrates, proteins, trace amounts of fat, trace amounts of sodium, minerals, etc., and minerals include potassium, calcium, manganese, iron, etc., and also contains alginic acid.

The main effect of spiny greens is to improve gastrointestinal function, and this is because spiny greens contains an anti-ulcer component called vitamin U (approximately 70 times that of cabbage), soothes inflammation of the stomach wall and improves digestion. can do.

In addition, spiny greens are effective for sound sleep due to the central nervous system soothing effect of phlorotannin, and have antioxidant effects as they contain SEA-polyphenol components (about 10 times that of wakame and kelp). It has an anti-aging effect due to its antioxidant effect.

In addition, as the coexistence of calcium and minerals increases the intake of calcium (contains 6 times that of milk), gashiparae is effective in preventing osteoporosis and arthritis, purifying the blood, helping to prevent high blood pressure and dementia, and eliminating toxins. It also helps with discharge.

As another embodiment in the present invention, with respect to 100 parts by weight of honey in step S4, any one selected from the group consisting of kelp, seaweed, fusiformis, and spp. It may be composed of a mixture of 10 to 20 parts by weight of powdered powder after aging for ~ 2 days and then dried.

The Schisandra extract may be obtained by adding 15 to 25 times (v/w) of purified water compared to Schisandra chinensis in an extraction tank, extracting at 90 to 100 ° C. for 2 to 4 hours, and then filtering and removing the residue.

If the ratio of water used for hot water extraction is less than 15 times the weight of the raw material mixture, the amount of water does not reach the minimum amount required for hot water extraction, which may cause deformation of the raw material included in the raw material mixture during the hot water extraction process. It may be uneconomical because the amount of the extracted extract is small, and when the amount of water exceeds 25 times, there is a problem in that it takes too much time to extract sufficiently by hot water extraction.

Schisandra chinensis is a deciduous vine distributed in China, Japan, and northeastern Russia. It grows throughout Korea and has the characteristics of a hermaphrodite tree. The fruit is a berry, round and red, and is used for food and medicine. For food, it is mainly used as a tea, and in oriental medicine, it is commonly used as a tonic and is used for purposes such as reducing cough and preventing aging. Schisandra fruit is mainly dried as Schisandra chinensis, which is used as a raw material for herbal medicine, and fresh Schisandra fruit is mainly marinated in sugar to make Schisandra chinensis, which is used as a beverage in everyday life.

Schisandra chinensis contains compounds of lignans, which are phytoestrogens, and shows activity. The lignans distributed in Schisandra chinensis have been shown to have effects such as preventing liver damage, promoting liver rehabilitation, and inhibiting the occurrence of liver cancer in an experiment targeting rats. In addition, schizandrin, which shows excellent pharmacological activity among the lignan compounds of the fruit, enhances the reflex excitability of the spinal cord and promotes the heart-vascular system and respiration, thereby suppressing arteriosclerosis, helping carbohydrate metabolism and enhancing enzyme activity, thereby improving digestive function. is known to strengthen

As another embodiment in the present invention, in step S4, with respect to 100 parts by weight of honey, any one selected from the group consisting of kelp, seaweed, fusiformis, and spiny greens is immersed in siraegi extract at a temperature of 0.5 to 1.5 ° C. It may be composed of a mixture of 10 to 20 parts by weight of powdered powder after aging for ~ 2 days and then dried.

The extract of Siraegi may be obtained by adding 15 to 25 times (v/w) of purified water compared to Siraegi in an extraction tank, extracting at 90 to 100 ° C. for 2 to 4 hours, and then filtering and removing the residue.

If the ratio of water used for hot water extraction is less than 15 times the weight of the raw material mixture, the amount of water does not reach the minimum amount required for hot water extraction, which may cause deformation of the raw material included in the raw material mixture during the hot water extraction process. It may be uneconomical because the amount of the extracted extract is small, and when the amount of water exceeds 25 times, there is a problem in that it takes too much time to extract sufficiently by hot water extraction.

Siraegi is made by cutting radish greens or cabbage leaves, weaving them neatly and drying them well. Not only does it have a decompression effect, but it is also rich in nutrients such as dietary fiber, calcium (Ca), iron (Fe), vitamin C, and carotene. In addition, it is an excellent protein food with high lysine content, and contains minerals and fiber components. Minerals regulate physiological functions in the human body and are constituents of body tissue and physiologically active substances.

It is known that vitamin A, which is contained in large amounts in dried seaweed, has an antioxidant effect and has the effect of suppressing active oxygen that promotes cancer, arteriosclerosis, and aging. It is effective in preventing anemia due to its high iron content, and dietary fiber prevents constipation by activating intestinal movement, helping the growth of intestinal bacteria and absorbing nutrients from digested and decomposed food into the blood through the mucous membrane of the small intestine inside the intestine. It is known to play a role in enabling

In addition, siraegi is good for health because it contains vitamins, minerals, and dietary fiber that are often lacking in winter. Siraegi is also effective for dieting, and the dietary fiber contained in radish stays in the stomach and intestines and gives a feeling of satiety, preventing the sugar concentration from increasing.

More specifically, it will be described in more detail below through examples of the present invention. However, these examples are for illustrating the present invention, and the present invention is not limited by these examples.

(1) Select the yuzu, wash the selected yuzu thoroughly with vinegar, baking soda, coarse salt, etc., and remove the water.

(2) Cut the citron that was sorted and washed in (1) in half, and then remove the seeds inside.

(3) Put the citron seeds removed in (2) in a grinder together with sugar in a weight ratio of 1:1 and grind to obtain a pulverized mixture like porridge.

(4) Add honey to the pulverized mixture obtained in (3) and mix, but add and mix so that the weight ratio of sugar: honey is 3: 0.8 ~ 1 to obtain a honey mixture.

(5) Aging the honey mixture obtained in (4) at room temperature of 15~25℃ for 7~9 days to obtain yujacheong.

(6) The citron extract obtained by aging in (5) is refrigerated and aged in a refrigerator at 0~5℃.

In (4) of [Example 1], it was carried out in the same manner as in [Example 1], except that honey mixed with 100 parts by weight of honey and 10 to 20 parts by weight of prickly pear powder was added to the pulverized mixture and mixed. .

[Example 1] In (4), 100 parts by weight of honey was immersed in Schisandra chinensis extract, aged at a temperature of 0.5 to 1.5 ° C for 1 to 2 days, dried, and then powdered. It was carried out in the same manner as in [Example 1], except that honey mixed by weight was added to the pulverized mixture and mixed. Here, the extract of Schisandra chinensis was obtained by adding 15 to 25 times (v/w) of purified water compared to Schisandra chinensis in an extraction tank, extracting at 90 to 100 ° C for 2 to 4 hours, and filtering and removing the residue.

[Example 1] In (4), 100 parts by weight of honey was immersed in Siraegi extract, aged for 1 to 2 days at a temperature of 0.5 to 1.5 ° C, dried, and then powdered. It was carried out in the same manner as in [Example 1], except that honey mixed by weight was added to the pulverized mixture and mixed. Here, the extract of Siraegi was obtained by putting 15 to 25 times (v/w) of purified water compared to Siraegi in an extraction tank, extracting at 90 to 100 ° C. for 2 to 4 hours, and filtering and removing the residue.

[Test Example: Sensory Evaluation]

[Example 1] to [Example 4] sensory evaluation was conducted on citron extract as fruit syrup according to the present invention. For the sensory evaluation, a total of 100 consumer panels of 50 adult males and females were selected, and a 9-point scoring method (9: very good, 7: good, 5: average, 3: bad, 1 : very bad), and the results are shown in [Table 1].

Here, the sensory evaluation was conducted by mixing a certain amount of the citron extract of [Example 1] to [Example 4] in hot water and eating it. Each time the evaluation was finished, the mouth was washed with water, and the next sample was evaluated after 10 minutes had elapsed.

division taste (flavor) incense full signage Example 1 7.1 7.1 7.1 Example 2 7.0 6.9 7.0 Example 3 6.9 7.0 6.9 Example 4 7.0 7.0 7.0

As confirmed in [Table 1], [Example 1] to [Example 4] as fruit extracts containing the peel according to the present invention were highly evaluated in terms of taste (flavor), aroma and overall acceptability. confirmed that it did. In particular, [Example 2] with further addition of prickly pear powder, and [Example 3] and [Example 3] and [Example 3] using prickly pear powder which was immersed in Schizandra chinensis extract and Siraegi extract, aged at low temperature, dried, and powdered. Example 4] was evaluated almost similarly higher than [Example 1], confirming that the active ingredients of spinae, Schisandra chinensis, and siraegi could be ingested without feeling repulsive.

Therefore, the fruit syrup containing the peel according to the present invention can prevent the waste of the discarded peel by preparing the fruit syrup including the peel of the fruit, which is thick and has poor taste, making it difficult to eat, and the useful components contained in the peel It can be consumed together, so it can be expected to provide a new recipe of fruit syrup that can provide a balanced taste and nutrition.

The present invention described above is only exemplary, and those skilled in the art will appreciate that various modifications and equivalent other embodiments are possible therefrom. Therefore, it will be well understood that the present invention is not limited to the forms mentioned in the detailed description above. Therefore, the true technical protection scope of the present invention should be determined by the technical spirit of the appended claims. It is also to be understood that the present invention includes all modifications, equivalents and alternatives falling within the spirit and scope of the present invention as defined by the appended claims.

Claims (5)

In the method for producing fruit syrup,
Selecting and washing fruits (S1);
removing seeds from the fruits selected and washed in step S1 (S2);
Obtaining a pulverized mixture by mixing sugar and a fruit containing pulp and peel obtained by removing seeds in step S2 and then pulverizing (S3);
Obtaining a honey mixture by adding and mixing honey to the pulverized mixture obtained in step S3 (S4);
Obtaining fruit syrup by aging the honey mixture obtained in step S4 for 7 to 9 days (S5); and
Including a step (S6) of refrigerating and storing the fruit syrup obtained by aging in step S5,
In the step S4,
The honey to be added is immersed in Schisandra chinensis extract or siraegi extract, any one selected from the group consisting of kelp, seaweed, fusiforme, and spinae, with respect to 100 parts by weight of the honey, aged at low temperature for 1 to 2 days, and then dried A method for producing a fruit extract containing a peel, characterized in that 10 to 20 parts by weight of powdered powder is mixed.
According to claim 1,
In the step S1,
The fruit is a method for producing a fruit extract comprising a peel, characterized in that any one selected from the group consisting of citron, orange, lemon, green tangerine and grapefruit.
According to claim 1,
In step S3,
Fruits and sugars, including the pulp and skin from which seeds have been removed, are mixed in a weight ratio of 1:1 to 1.2,
In the step S4,
The honey is a method for producing a fruit syrup containing a peel, characterized in that the sugar: honey is added and mixed in a weight ratio of 3: 0.8 to 1.
delete In the fruit department,
Claims 1 to 3 of claim 1 characterized in that it is produced by the manufacturing method of any fruit containing the peel characterized in that the fruit juice containing the peel.

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