A citrus flavour comprising essential oil extracted from citrus peel citrus flavour beverage composition comprising the same and manufacture method therof

The present invention relates to a citrus flavor composition which can be obtained by extracting essential oil from citrus peel by-products generated in a food manufacturing process through enzyme treatment and using the essential oil, and a beverage composition comprising the citrus flavor composit...

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Bibliographische Detailangaben
Hauptverfasser:	KWON HOON TAE, CHO HYEOK JUN, KIM SUNG HAN, LEE YOU MIN
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The present invention relates to a citrus flavor composition which can be obtained by extracting essential oil from citrus peel by-products generated in a food manufacturing process through enzyme treatment and using the essential oil, and a beverage composition comprising the citrus flavor composition. A method for manufacturing a citrus flavor composition according to the present invention comprises the steps of: (a) adding water to citrus peel to adjust the pH of a solution containing the citrus peel to 4.0 to 5.0; (b) adding a hydrolytic enzyme to a water mixture containing the citrus peel; (c) subjecting a mixed solution containing the hydrolytic enzyme to enzyme reaction by using a shaker; (d) extracting juice through a juicer after completion of the enzyme reaction; (e) centrifuging a juiced sample to extract only the upper oil emulsion portion; and (f) centrifuging the emulsion portion again to collect only the upper oil layer. 본 발명은 식품제조공정에서 발생하는 감귤 과피 부산물을 효소처리를 통해 정유를 추출하고, 그 정유를 활용하여 감귤향 조성물 및 감귤향 조성물을 포함하는 음료 조성물에 관한 것이다.