Method for producing fermented Kalamansi foaming tablet and fermented Kalamansi foaming tablet produced by the same method

• Main Authors: LEE HYEON JUNG, HWANG CHIHO
• Format: Patent
• Language: English; Korean
• Published: 02.08.2022
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a Kalamansi foaming tablet and a method for preparing the same. The method for preparing a Kalamansi foaming tablet comprises: a fermentation step of putting 100 parts by weight of Kalamansi juice and 0.1-0.2 parts by weight of dried yeast with respect to 100 parts by weight of the Kalamansi juice into a ceramic sealing container and fermenting the ingredients at a temperature of 18-20℃ for 36-60 hours; a filtering step of filtering out solids by causing the fermented ingredients to pass through a filtering net; a stabilization step of stabilizing the liquid-phase ingredients remaining after the solids are filtered out in the filtering step at a temperature of 2-4℃ for 18-30 hours; a freeze-drying step of preparing a dried fermented product by freeze-drying the stabilized liquid-phase ingredients; preparing Kalamansi powder by grinding the dried fermented product; and a tableting step of preparing auxiliary ingredients including sodium bicarbonate and calcium carbonate, mixing and stirring the auxiliary ingredients with the Kalamansi powder, stabilizing the mixture thereof, and tableting the stabilized mixture using a tableting machine. Provided by the present invention is a Kalamansi foaming tablet which is prepared by using yeast used in beer production and performing fermentation at a lower temperature for a short time. Accordingly, food-intake preferences of the Kalamansi foaming tablet are improved while a musty smell caused by over-fermentation and a foreign scent generated from Kalamansi can be suppressed. In addition, it is possible to provide a Kalamansi foaming tablet with a relatively less sour taste due to a large number of amino acids generated by fermentation conducted in a process of fermenting beer yeast. Moreover, a small amount of processed quince powder is added such that preferences regarding taste and scent can be further improved while repulsion such as heartburn can be reduced. 본 발명은 칼라만시 발포정 및 그 제조 방법에 관한 것이다. 본 발명의 칼라만시 발포정 제조 방법은, 세라믹 밀폐 용기에 칼라만시 착즙액 100 중량부와, 상기 칼라만시 착즙액 100 중량부 대비 0.1 ~ 0.2 중량부의 건조효모를 투입한 후, 18 ~ 20℃의 온도에서 36 ~ 60 시간 동안 발효시키는 발효 단계와; 상기 발효 처리된 원료를 여과망에 통과시켜 고형물을 걸러내는 필터링단계와; 상기 필터링단계에서 고형물이 걸러지고 남은 액상을 2 ~ 4℃의 온도에서 18 ~ 30 시간 동안 안정화시키는 안정화단계와; 상기 안정화 처리된 액상을 동결 건조하여 건조발효물을 제조하는 동결건조단계와; 상기 건조발효물을 분쇄하여 칼라만시분말을 제조하는 분쇄단계와; 탄산수소나트륨, 탄산칼슘을 포함하는 부재료를 준비한 후, 상기 칼라만시분말과 혼합 교반하여 안정화시킨 후 타정기를 이용하여 타정하는 타정단계;를 포함하여 구성된다. 본 발명에 의해, 맥주 제조에 사용되는 효모를 활용하여 저온에서 단시간 발효시켜 과잉 발효로 인한 퀴퀴한 냄새를 억제하면서 칼라만시에서 발생하는 이질적인 향을 억제하여 취식 기호도가 향상된 칼라만시 발포정이 제공된다. 더하여, 맥주 효모의 발효 과정을 통해 발효로 인해 발생하는 다량의 아미노산으로 인해 신 맛이 적게 느껴지는 칼라만시 발포정이 제공된다. 아울러, 가공 처리된 모과 분말을 미량 첨가함으로써 맛과 향에 대한 기호도를 보다 향상시키고, 속쓰림 등의 거부감을 줄일 수 있게 된다.