KR-20260063012-A - Method for manufacturing citrus fruits syrup contained cinnamon ingredionts

Abstract

The present invention provides a method for producing a fruit syrup of citrus fruits containing cinnamon components, characterized by comprising: a fruit selection and washing step (10) of selecting and washing citrus fruits; a moisture removal step (20) of removing moisture from the surface of the washed fruits; a step (30) of preparing a syrup base by mixing unrefined sugar, honey, and white sugar; a fruit cutting step (40) of cutting the fruits from which moisture has been removed; a mixing step (50) of mixing the cut fruits and the syrup base; a step (60) of adding a cinnamon stick to the mixture; an aging step (70) of aging the mixture with the added cinnamon stick for 1 to 3 months; and a packaging step (80) of packaging the fruit syrup completed through the aging step by placing it in a container.

Inventors

• 김소미

Assignees

• 김소미

Dates

Publication Date

20260507

Application Date

20241030

Claims (2)

1. A method for preparing fruit syrup of citrus fruits containing cinnamon, Fruit sorting and washing step (10) for sorting and washing fruits; A moisture removal step (20) for removing moisture from the surface of the washed fruit; Step (30) of preparing a syrup base by combining unrefined sugar, honey, and white sugar; A fruit cutting step (40) for cutting the fruit from which moisture has been removed; A mixing step (50) of mixing chopped fruit and syrup base in a 1:1 ratio; Step (60) of adding a cinnamon stick to a mixture of chopped fruit and syrup base; Aging step (70) of aging a mixture with added cinnamon sticks for 1 to 3 months; and A method for manufacturing a fruit syrup of a citrus fruit containing cinnamon components, characterized by including a packaging step (80) in which the fruit syrup completed through an aging step is placed in a container and packaged.
2. In paragraph 1, A method for preparing a fruit syrup of citrus fruits containing cinnamon, characterized by preparing a syrup base by mixing unrefined sugar, honey, and white sugar in a weight ratio of 3:2:5.

Description

Method for manufacturing citrus fruits syrup contained cinnamon ingredients The present invention relates to a method for preparing a fruit syrup of citrus fruits containing cinnamon components. More specifically, the invention relates to a method for preparing a fruit syrup of citrus fruits containing cinnamon components that combines deep flavor and health benefits by using mineral-rich unrefined sugar, honey rich in various vitamins and antioxidants, and white sugar with an osmotic effect to maintain sweetness while lowering sugar content and controlling sourness, and by adding a cinnamon stick to prepare the fruit syrup of citrus fruits, thereby allowing beneficial cinnamon components contained in the cinnamon stick to leach out during the ripening of the fruit syrup. Cinnamon is a spice made by drying the inner bark of the cinnamon tree, which belongs to the genus Cinnamomum. It is rich in Vitamin A, Vitamin B complex, Vitamin K, calcium, magnesium, and iron, and has been widely used as a medicinal herb and spice since ancient times. In particular, cinnamaldehyde, an essential oil component of cinnamon, promotes blood circulation and is effective against various digestive disorders, women's diseases, and has anticancer and anti-inflammatory properties. With its unique sweetness and pungent spicy aroma, it is also used as an ingredient in various foods, including tea. However, because cinnamon is hard, tough, and has a very strong, distinctive aroma, it is difficult to consume as is; therefore, it is often ground into a powder to be used as a medicinal herb or spice, or steeped in water to be consumed as a beverage. In addition, citrus fruits such as lemons, limes, yuzu, oranges, and tangerines are known to be rich in vitamin C and antioxidants, which helps strengthen immunity and inhibit aging. Furthermore, they contain large amounts of vitamins and minerals necessary for the human body, such as vitamin B, potassium, phosphorus, magnesium, and copper, which can help with fatigue recovery, the elimination of waste from the body, and the relief of phlegm and coughs. They are also known to have benefits such as low calories and anticancer effects. These citrus fruits are used for various purposes due to their rich, distinctive refreshing aroma, but most of the fragrance is contained in the peel rather than the flesh. Consequently, the peel is not consumed because it has a strong astringent and bitter taste, and only the flesh is consumed. In addition, with the exception of a few citrus fruits such as oranges and tangerines, most citrus fruits have very little sweetness and a strong sour taste even when fully ripe, so it is often difficult to consume the flesh raw. Therefore, to consume the abundant vitamin C and antioxidants contained in citrus fruits, they are often steeped in sugars such as sucrose to make fruit syrup, which is then consumed. However, conventional fruit syrups made from citrus fruits use a large amount of sugars such as sucrose, resulting in a strong sweet taste that is avoided by modern people who are concerned about their health. hereto, Although methods such as mixing fructooligosaccharides by heating them in a double boiler are currently used, they have the disadvantage that not only do they serve as sugar substitutes, but the sweetness is also monotonous and repetitive, leading to easy fatigue. Therefore, there is a need for technology to produce fruit syrups made from citrus fruits that have a complex, deep sweetness and aroma while reducing sugar content. The present invention provides a method for producing a citrus fruit syrup containing cinnamon components that combines deep flavor and health benefits by adding a cinnamon stick during the process of making the citrus fruit syrup, thereby allowing the beneficial components contained in the cinnamon stick to infuse into the syrup. Figure 1 is a flowchart illustrating the process of making fruit syrup from citrus fruits. Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings. Identical components in the drawings are denoted by the same reference numerals wherever possible. Furthermore, detailed descriptions of known functions and configurations that could unnecessarily obscure the essence of the present invention are omitted. 1. Fruit sorting and washing step (10) In the present invention, the citrus fruit may be selected from the group consisting of lemon, yuzu, orange, lime, tangerine, green tangerine, and grapefruit, which have relatively thick peels. At this time, it is desirable to select fruits that are rich in flesh and juice, sweet, and have a good aroma, but it is also possible to select those that are sour or unripe. To remove harmful pesticides or foreign substances adhering to the selected fruits, they are washed with water using baking soda, vinegar, or coarse salt. 2. Water removal step (20) By allowing the moisture on the surface of the washed