KR100560062B1 - Preparing method of the dried greens - Google Patents

Abstract

The present invention relates to a method for producing dried vegetables, and more particularly, after the vegetables are boiled, cooled and dehydrated; Immersing the dehydrated vegetables in an emulsion; And drying the immersed vegetables.

According to the present invention, by immersing the vegetable in the emulsion before drying, it increases the drying yield, prevents tangling of dry matters, improves the moisture retention inside the tissue, gives flexibility to the tissue to be broken by pressing or rubbing after drying Can prevent losing.

Dried Vegetables, Emulsions, Flexibility, Broken, Tangle, Moisturizing

Description

Production method of dried vegetables {PREPARING METHOD OF THE DRIED GREENS}

The present invention relates to a method for producing dried vegetables, and more particularly, after the vegetables are boiled, cooled and dehydrated; Immersing the dehydrated vegetables in an emulsion; And drying the immersed vegetables.

The problem with the use of all dried vegetables, including lyophilized leeks and hot air dried onions, is that they are easily broken with little impact and crushing, reducing yields and reducing quality. This is because 80-90% of ordinary vegetables take up moisture, and after drying, only the soft fibrous tissue remains.

Looking at the prior art to solve the breakage of the dried vegetables, by adding a moisturizer, such as glucose and sorbitol to give moisture retention after drying it does not break well, the low hygroscopicity improves the "freeze-dried leek with increased flexibility (Korean Patent Application No. 10-2003-0056735) ".

However, the method has a problem that the dried vegetables are entangled with each other by the adhesiveness of the sugar solution after immersion of the sugar solution during the manufacturing process, even if manufactured and selected standard products are broken by friction and impact between the products during mixing and distribution in the finished product There have been many problems in achieving the desired purpose of the lyophilized green onion product.

  In addition, the presently filed "Flexible lyophilized leek manufacturing method (Application No. 10-2001-0087019)" is used to prepare lyophilized waves using glycerin in addition to sugars, but when glycerin is used, the particles are entangled with each other during the process. Not only can the quality not be obtained, the glycerin has a hygroscopic property even after drying, there is a problem that the quality can be further deteriorated.

The present invention was developed to solve the above problems, there is no entanglement of each other during the manufacturing process is easy to separate each particle, and after drying it is flexible because it does not break easily in friction and crushing phenomenon, high production yield, hygroscopicity It is an object of the present invention to provide a method for producing dried vegetables having low storage safety.

Other objects and advantages of the invention will be described below and will be appreciated by the practice of the invention. In addition, the objects and advantages of the present invention can be realized by means and combinations indicated in the claims.

In order to achieve the above object, according to the present invention, the step of cooling and dehydrating the vegetable after poaching; Immersing the dehydrated vegetables in an emulsion; And drying the dipped vegetables.

 In addition, the step of cutting the dehydrated vegetables before immersing in the emulsion may further include increasing the cross-sectional area of the vegetable to provide a method for producing dried vegetables that can be more efficiently immersed in the emulsion.

In addition, the step of blanching the vegetable can be performed with hot water at 50 to 60 ℃ for 10 to 15 seconds.

Meanwhile, the emulsion may include sugars and edible oils, and the sugars may be any one or more moisturizing sugars selected from the group consisting of glucose, lactose, maltodextrin, syrup, and D-sorbitol.

Hereinafter, an Example demonstrates this invention concretely. The following examples are provided to illustrate the present invention, but the present invention is not limited thereto.

 In the embodiment of the present invention, the tissue was used after the drying of vegetables known to be the softest, the drying method was also carried out by selecting the hot air drying conditions are the worst of the various drying methods such as freeze drying, vacuum drying. Therefore, all vegetables and all drying methods are applicable in the present invention, of course, can provide the same effect.

Stage 1 (Trimming and Cleaning Process)

Remove the pests from the roots, the yellow side, the soil and the outer skin of the raw material and wash them in three stages in running water.

2nd step (defeating)

Boil in hot water at 50-60 ℃ for 10-15 seconds, time and temperature must be observed. Care should be taken as the temperature rises above 65 ° C or the time may elongate. This decay process can kill most E. coli and reduce the number of other microorganisms.

Third stage (cooling and dehydration)

After poaching, it is cooled in running water such as groundwater, tap water and ozone water for 15-20 seconds to 15-30 ℃. The cooled chives are dehydrated by natural dehydration, compressed dehydration, or centrifugal dehydration.

4th step (cutting)

After cooling, cut the chives to 5-7mm.

5th stage (immersion)

Emulsion oil is required to make immersion liquid (emulsion), which is used for moisturizing sugars (glucose, lactose, maltodextrin, starch syrup, D-sorbitol, etc.) and edible oils (soybean oil, rapeseed oil, rice bran oil, palm oil, pork oil, tallow oil). Etc.) should be made by adding emulsifier, emulsion stabilizer, etc., and it should not be broken even if diluted in water.

In this example, the emulsion oil-SW (Kyungin Food and Drug Administration No. 73; main raw materials: soybean oil, sorbitol) commercialized as an emulsion oil was used, and Comparative Example 1 not immersed in comparison with 3% glucose solution Example 2, Comparative Example 3 immersed in 5% glucose solution, Comparative Example 4 immersed in 10% glucose solution, Example 1 immersed in 3% emulsified oil solution, Examples 2, 10 immersed in 5% emulsion oil Example 3 was immersed in% emulsion holding solution, immersed 300g of the cut chives in each sample for 3 minutes and stirred slowly to evenly bury.

6th Step (Drying)

After immersion, natural dehydration was performed, and each sample was evenly spread on a tray and dried at 65 ° C. for 6 hours.

In summary, it is shown in the following <Table 1>, and their degree of crushing after drying, entanglement, drying yield, and moisturizing power were compared as follows.

<Table 1> Comparison of immersion treatment conditions between samples

division Immersion Type  density(%) Immersion time (minutes) Remarks Comparative Example 1 No treatment 0.0 0.0 Do not immerse Comparative Example 2 glucose 3.0 3 minutes Comparative Example 3 glucose 5.0 3 minutes Comparative Example 4 glucose 10.0 3 minutes Example 1 Oil painting 3.0 3 minutes Example 2 Oil painting 5.0 3 minutes Example 3 Oil painting 10.0 3 minutes

[Cracking after drying]

After drying, put 10g of each dry matter into a plastic bag (width 20cm × length 24.5cm, opened), roll a plastic cylinder 75mm in diameter with a constant pressure of 3kg, and sort it with 6 meshes and 12 meshes. In comparison, the results as shown in Table 2 were obtained.

<Table 2> Breakdown after drying

division 6 Mesh Jam (g) 6 mesh pass 12 mesh jam (g) 12 mesh passing (g) 6 mesh pass (g) Total (g) Comparative Example 1 5.33 3.42 1.25 (4.67) 10.0 Comparative Example 2 5.27 3.47 1.26 (4.73) 10.0 Comparative Example 3 5.10 3.30 1.60 (4.90) 10.0 Comparative Example 4 3.46 3.50 3.04 (6.54) 10.0 Example 1 6.69 2.56 0.75 (3.31) 10.0 Example 2 7.35 2.10 0.50 (2.60) 10.0 Example 3 8.10 1.60 0.30 (1.90) 10.0

As can be seen from Table 2, it can be seen that the breakage was remarkably improved in Examples 1, 2, and 3 as compared to Comparative Examples 1, 2, 3, and 4. Compared with the 12 mesh passing amount, only 60.0% of Example 1, 40.0% of Example 2, and 24.0% of Example 3 were generated as compared with Comparative Example 1. Therefore, in the embodiment it can be seen that the fracture is reduced depending on the amount of the emulsifier.

     However, in general, the method using glucose acupuncture, which is commonly used, can be seen in Table 2 that the breakage is increased.

     In other words, less embrittlement occurs in the drying process due to the emulsion acupuncture to increase the processing yield, while samples immersed in the glucose liquid increase the debris and thus lower the dry processing yield.

[Entanglement]

The agglomeration phenomenon was taken in each Comparative Example and Example after drying to examine the number of particles attached to two or more to obtain the results as shown in Table 3.

<Table 3> Comparison of tangles

division Weight (g) Tangle count Comparative Example 1 5.0 1.0 Comparative Example 2 5.0 7.0 Comparative Example 3 5.0 25.0 Comparative Example 4 5.0 32.0 Example 1 5.0 1.0 Example 2 5.0 1.0 Example 3 5.0 1.0

As can be seen from Table 3, in general, in the immersion of the sugar solution (Comparative Example 2, Comparative Example 3, Comparative Example 4), as the concentration of the sugar solution increases, the entanglement phenomenon rapidly increases due to the adhesion of the glucose solution, but the emulsion immersion ( In Examples 1, 2, and 3), even if the concentration of the emulsion was increased, the entanglement did not increase at all.

(Moisturizing power comparison)

After drying, moisture content was measured by 105 ° C. atmospheric pressure drying method, and the moisture content was measured after being left at room temperature for 7 days without sealing in a PE plastic bag in order to measure the moisture absorption.

<Table 4>

division Input amount (g) Dry matter (g) Initial Moisture (%) 7 days elapsed moisture Comparative Example 1 300.0 18.23 7.28 11.24 Comparative Example 2 379.0 20.60 7.31 12.31 Comparative Example 3 397.8 23.12 7.61 13.39 Comparative Example 4 391.3 27.36 8.84 13.84 Example 1 333.3 19.23 7.27 11.56 Example 2 373.0 21.88 7.28 11.60 Example 3 367.9 25.02 8.54 11.66

In Comparative Examples 2, 3, and 4, moisture was measured after 7 days at room temperature (average temperature 26 ° C, average relative humidity of 28% RH). It can be seen that there is no significant difference with Example 1. That is, the embodiment immersed in the emulsion is emulsified with edible oil and fat it can be seen that there is no significant effect on the moisture absorption.

As mentioned above, although this invention was demonstrated by the limited embodiment, this invention is not limited by this and it will be described below by the person of ordinary skill in the art, and the following. Of course, various modifications and variations are possible within the scope of the claims.

As described above, according to the present invention, by immersing the vegetables in the emulsion diluted with water and the emulsion used to emulsify the conventional sugar solution and edible oil, the entanglement phenomenon and moisture absorption that can occur in the method of dipping only in the general sugar solution It is possible to prevent the shortcomings, and to prevent the breakage that can occur during the manufacturing process to increase the production yield, and to be used in the finished product to prevent the breakage that can occur during the packaging process and distribution process to improve the quality of the product. .

Claims (5)

Blanching the vegetables and then cooling and dehydrating; Immersing the dehydrated vegetables in an emulsion; And Drying the immersed vegetables; Method of producing a dried vegetable comprising a. The method of claim 1,  The method of producing a dried vegetable further comprising the step of cutting the dehydrated vegetables before immersed in an emulsion. The method according to claim 1 or 2 The process of blanching said vegetable is a manufacturing method of the dried vegetable performed with hot water of 50-60 degreeC for 10-15 second. The method according to claim 1 or 2 The emulsion is a method for producing a dried vegetable comprising a sugar and an edible oil. The method of claim 4, wherein The sugar is a method for producing dried vegetables, characterized in that any one or more selected from the group consisting of glucose, lactose, maltodextrin, starch syrup and D- sorbitol.