KR100550277B1 - 부서짐이 적은 동결 건조 대파의 제조방법 - Google Patents
부서짐이 적은 동결 건조 대파의 제조방법 Download PDFInfo
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- KR100550277B1 KR100550277B1 KR1020030099876A KR20030099876A KR100550277B1 KR 100550277 B1 KR100550277 B1 KR 100550277B1 KR 1020030099876 A KR1020030099876 A KR 1020030099876A KR 20030099876 A KR20030099876 A KR 20030099876A KR 100550277 B1 KR100550277 B1 KR 100550277B1
- Authority
- KR
- South Korea
- Prior art keywords
- leek
- freeze
- shellac
- dried
- green onion
- Prior art date
Links
- 241000234282 Allium Species 0.000 title claims abstract description 47
- 235000002732 Allium cepa var. cepa Nutrition 0.000 title claims abstract description 47
- 238000000034 method Methods 0.000 title claims abstract description 27
- 240000006108 Allium ampeloprasum Species 0.000 claims abstract description 58
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims abstract description 58
- 229920001800 Shellac Polymers 0.000 claims abstract description 45
- ZLGIYFNHBLSMPS-ATJNOEHPSA-N shellac Chemical compound OCCCCCC(O)C(O)CCCCCCCC(O)=O.C1C23[C@H](C(O)=O)CCC2[C@](C)(CO)[C@@H]1C(C(O)=O)=C[C@@H]3O ZLGIYFNHBLSMPS-ATJNOEHPSA-N 0.000 claims abstract description 45
- 239000004208 shellac Substances 0.000 claims abstract description 45
- 229940113147 shellac Drugs 0.000 claims abstract description 45
- 235000013874 shellac Nutrition 0.000 claims abstract description 45
- 235000000346 sugar Nutrition 0.000 claims abstract description 26
- 238000007654 immersion Methods 0.000 claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 claims abstract description 17
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 7
- 239000008103 glucose Substances 0.000 claims description 7
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 6
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 6
- 239000008101 lactose Substances 0.000 claims description 6
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 4
- 229920002774 Maltodextrin Polymers 0.000 claims description 3
- 239000005913 Maltodextrin Substances 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 229940035034 maltodextrin Drugs 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000000047 product Substances 0.000 abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 25
- 238000009826 distribution Methods 0.000 abstract description 6
- 238000003860 storage Methods 0.000 abstract description 6
- 238000010521 absorption reaction Methods 0.000 abstract description 5
- 239000000835 fiber Substances 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000014759 maintenance of location Effects 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 16
- 230000018044 dehydration Effects 0.000 description 14
- 238000006297 dehydration reaction Methods 0.000 description 14
- 239000011248 coating agent Substances 0.000 description 8
- 238000000576 coating method Methods 0.000 description 8
- 239000000463 material Substances 0.000 description 8
- 239000008213 purified water Substances 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 238000001035 drying Methods 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 238000004108 freeze drying Methods 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000008399 tap water Substances 0.000 description 3
- 235000020679 tap water Nutrition 0.000 description 3
- 238000012546 transfer Methods 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 235000014571 nuts Nutrition 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 229960002920 sorbitol Drugs 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 208000010392 Bone Fractures Diseases 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 206010017076 Fracture Diseases 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241001516928 Kerria lacca Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 244000070406 Malus silvestris Species 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 235000021015 bananas Nutrition 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- -1 fatty acid salt Chemical class 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000003906 humectant Substances 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000123 paper Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 235000021309 simple sugar Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000019830 sodium polyphosphate Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
구분 | 쉘락 농도 (%) | 제조수율 (%) | 강도 | 부서짐 발생율(%) | 흡습률 (%) | 관능평가 정답자수 |
비교예 1 | 0 | 7.5 | 23994 | 14.8 | 7.5 | - |
비교예 2 | 0.4 | 7.6 | 24094 | 14.6 | 7.2 | 8 |
비교예 3 | 4.0 | 9.5 | 38562 | 4.5 | 3 | 18 |
실시예 1 | 0.5 | 8.0 | 24125 | 12.2 | 5.5 | 10 |
실시예 2 | 1.0 | 8.9 | 25352 | 8.5 | 4.7 | 10 |
실시예 3 | 1.5 | 9.4 | 26173 | 5.0 | 4.1 | 12 |
실시예 4 | 3.0 | 9.5 | 30453 | 4.4 | 3.4 | 14 |
구분 | 침지 시간 (분) | 제조수율 (%) | 강도 | 부서짐 발생율(%) | 흡습률 (%) | 육안평가 |
비교예 1 | 0 | 7.5 | 23994 | 14.8 | 7.5 | - |
비교예 4 | 80 | 9.4 | 26373 | 5.1 | 4.0 | 17 |
실시예 5 | 20 | 9.2 | 26071 | 5.3 | 4.3 | 11 |
실시예 6 | 40 | 9.4 | 26173 | 5.0 | 4.1 | 12 |
실시예 7 | 60 | 9.3 | 26273 | 4.9 | 4.1 | 13 |
Claims (4)
- 대파를 데친 후 탈수하는 단계;상기에서 탈수된 대파를 당액에 침지하는 단계;상기에서 침지한 대파를 재탈수하는 단계;상기에서 재탈수된 대파를 쉘락 용액에 침지하는 단계; 및상기에서 침지한 대파를 진공 동결 건조하는 단계를 포함하여 이루어지는 동결 건조 대파의 제조방법.
- 제 1 항에 있어서,상기 쉘락 용액 중 쉘락의 농도는 0.5% 내지 3% 인 것을 특징으로 하는 동결건조 대파의 제조방법.
- 제 1 항 또는 제 2 항에 있어서,상기 재탈수된 대파를 쉘락 용액에 침지하는 단계에서 침지 시간은 1시간 이내로 하는 것을 특징으로 하는 동결건조 대파의 제조 방법.
- 제 1 항에 있어서,상기 당액은 글루코오스, 락토오스, 말토 덱스트린, 물엿, 락토오스 및 D-솔비톨로 이루어진 그룹 중에서 선택된 하나 이상을 포함하는 것을 특징으로 하는 동 결 건조 대파의 제조 방법.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020030099876A KR100550277B1 (ko) | 2003-12-30 | 2003-12-30 | 부서짐이 적은 동결 건조 대파의 제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020030099876A KR100550277B1 (ko) | 2003-12-30 | 2003-12-30 | 부서짐이 적은 동결 건조 대파의 제조방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20050070398A KR20050070398A (ko) | 2005-07-07 |
KR100550277B1 true KR100550277B1 (ko) | 2006-02-08 |
Family
ID=37260483
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020030099876A KR100550277B1 (ko) | 2003-12-30 | 2003-12-30 | 부서짐이 적은 동결 건조 대파의 제조방법 |
Country Status (1)
Country | Link |
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KR (1) | KR100550277B1 (ko) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101456922B1 (ko) * | 2013-02-06 | 2014-10-31 | 강원대학교산학협력단 | 무의 복원력을 증대시킨 황태 건조 블록 제조방법 |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100709630B1 (ko) * | 2006-04-05 | 2007-04-19 | 주식회사 두콩양행 | 압착건조야채의 제조방법 및 그 제조방법에 의한압착건조야채 |
-
2003
- 2003-12-30 KR KR1020030099876A patent/KR100550277B1/ko active IP Right Grant
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101456922B1 (ko) * | 2013-02-06 | 2014-10-31 | 강원대학교산학협력단 | 무의 복원력을 증대시킨 황태 건조 블록 제조방법 |
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Publication number | Publication date |
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KR20050070398A (ko) | 2005-07-07 |
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