KR101111535B1 - Method for production of wild edible greens block using stem of Petasites japonicus or Ipomoea Batatas - Google Patents

Abstract

The present invention comprises the steps of washing any one or more wild vegetables selected from the collected butterbur or sweet potato sprouts (a); Adding the washed acid obtained from step (a) to water of 90 ° C. or more, and then branching for 5 to 15 minutes; Dehydrating the branched acid vegetable obtained from the step (b), and then mixing the binder with water, gum, starch and sugar to prepare a mixture; And, (d) lyophilizing the mixture obtained from the step (c). The method relates to a method of manufacturing a wild vegetable block, comprising: a long-term storage of a wild vegetable with high hardness, regardless of season Provides the effect of providing a wild vegetable block to eat.

Hardness, Sweet Potato Net, Freeze Dried

Description

 Method for production of wild edible greens block using stem of Petasites japonicus or Ipomoea Batatas}

The present invention relates to a method for producing a wild vegetable block, and more particularly, to a method for producing a wild vegetable block using a buckwheat or sweet potato in order to have excellent resilience, high hardness, and increase the storage period of the wild vegetable.

Sanchae refers to plants that can be eaten among the plants commonly grown in the mountains, also called wild vegetables. All soft and non-toxic species are treated alive, and among the wild plants we use 850 species nationwide.

There are many kinds of grass, but there are some kinds of grass such as oleander, bran, brier, and ferns such as ferns, and the types commonly found in fields include horseradish, forget-me-not, soothe, wormwood, moths, perilla, buttercup, etc. Some leaves and roots are harvested together, and some leaves, such as plantain and dandelion, are sometimes harvested. Also, if you enter the mountain area, there are butterbur, seaweed smell, fern, fern, arbor, wheat greens, stalk, shovel, etc. World great hundred and encyber).

In the past, wild vegetables have not received attention in terms of nutrition or taste, but they contain various functional substances in addition to vitamins and minerals, and various functionalities such as antioxidant and antimutation, antibacterial and antimicrobial action are known (see; Ham Seung-Shi: A Study on Mutation Inhibition of Wild Vegetables, Korean Journal of Agricultural Chemistry, 31 (1), 38-45 (1998), Han Bok-Jin, Sun-Hwa Lee, and Hyun-Kyung Shin: Effect of wild vegetables on in vitro growth of enterobacteriaceae. , 27 (7), 717-728 (1994), Lee, CK, Kim, H., Moon, KH and Shin, KH: Screening and isolation of antibiotic resistance inhibitors from material-resistance inhibition of volatile components of Korean aromatic herb. Arch.Pharmaceutical Res., 21 (1), 62-66 (1998) and Hyun-Koo Kim, Young-Eun Kim, Jung-Yong Do, Yong-Chol Lee, and Bu-Yong Lee: Antioxidative and Physiological Activities of Korean Medicinal Herb Extracts. -85 (1995) 2-5)) Functional The value of use as a food is increasing.

On the other hand, the main wild vegetables, which are popular among Koreans, are chopped greens, sesame or fish, which are usually harvested from young leaves and used as food ingredients.The wild vegetables are usually consumed in a short time because they cannot be consumed in a short time. Store in dry shade and dry. However, when the wild herbs are stored to dry, there is an advantage that can maintain the original inherent taste, but if the moisture is a lot of perishable and difficult to store for a long time, there is a problem that takes a long time to restore.

On the other hand, the research on the production method of wild vegetables block in the prior art has not been specifically developed, but a method of manufacturing a block without lyophilization is disclosed in Patent No. 10-0487856.

However, if this technique is applied to a wild vegetable, there is a problem that the resilience and storage properties are inferior, and the texture and flavor of the restored wild vegetable are degraded.

Accordingly, an object of the present invention is to provide a method for producing an acid block having excellent hardness and high hardness while maintaining excellent flavor and restoring power and maintaining an indigenous flavor.

In order to achieve the above object, the present invention comprises the steps of washing any one or more wild vegetables selected from the collected butterbur or sweet potato net; Adding the washed acid obtained from step (a) to water of 90 ° C. or more, and then branching for 5 to 15 minutes; Dehydrating the branched acid vegetable obtained from the step (b), and then mixing the binder with water, gum, starch and sugar to prepare a mixture; And, (d) lyophilizing the mixture obtained from the step (c); provides a method for producing a wild vegetable block comprising a.

Hereinafter will be described in detail by dividing the problem solving means of the present invention step by step.

Any one or more wild vegetables selected from butterbur or sweet potato sprouts are difficult to store and store for a long period of time because they are easily changed color or deteriorate if they are not consumed within a short time after being collected. . In order to solve the above problems, the present invention provides a method of manufacturing a wild vegetable block, details are as follows.

Step (a); Washing at least one wild vegetable selected from the collected butterbur or sweet potato sprouts

This step (a) is to wash any one or more wild vegetables selected from the collected butterbur or sweet potato net.

Any one or more wild vegetables selected among the collected butterbur or sweet potato sprouts are stained with various foreign substances or soil, so that they are washed to remove them.

Step (b); The washed acid obtained from step (a) is added to water of 90 ° C. or more, and then 5 minutes to 15 minutes. Branching  step

This step (b) is a step of branching for 5 minutes to 15 minutes after adding the washed acid obtained from step (a) to water of 90 ° C or more.

The washed wild vegetables obtained in the step (a) has a bitter taste and aroma of the wild vegetables in the raw state yet not ripe, the tissue is tough, can be solved by branching. In addition, it is possible to maintain a vivid color inherent through the branching, and the acid block produced therefrom can be directly ingested without a separate heat treatment upon restoration.

On the other hand, the present invention, after adding the restored sanchae to the water of 90 ℃ or more, branching for 5 minutes to 15 minutes, while not only can remove the coarse taste of the sanchae while maintaining the unique flavor of the sanchae, This is because the color can be maintained.

Step (c); Obtained from step (b) Branched  After dehydrating the wild vegetables, mixing with a binder consisting of water, gum, starch and sugar to prepare a mixture

This step (c) is a step of preparing a mixture by dehydrating the branched acid vegetable obtained from step (b) and then mixing with a binder consisting of water, gums, starches and sugars.

The present invention dehydrates the wild vegetables heat-treated in the step (b), if the dehydration is not carried out, because the concentration of the mixed binder is diluted, the hardness of the finished wild vegetables block is lowered, so that the problem is easily broken.

On the other hand, dehydration is not limited to a specific method, and may be any method that does not damage the tissue of the wild vegetable softened by heat treatment, but preferably, the wild vegetable is cooled to running water having a maximum temperature of 30 ° C. Dehydration is recommended for ~ 3 hours.

On the other hand, the binder used in the present invention must include water, gum, starch and sugars, because gums, starch and sugars act as a binder in forming an acid block. The addition of gum, starch and sugar to water to produce a binder with high binding strength, especially if none of them are added, the hardness of the acid block is weak and easily broken.

On the other hand, the binder is not limited to that prepared by a specific method, but preferably 90.7 to 94.3 wt% of water, 0.3 to 0.7 wt% of gum powder, 0.6 to 1.4 wt% of starch powder, and 4.2 to 7.8 wt% of sugar powder. It is preferable that the mixture is heated by stirring and then cooled, and then prepared by cooling, because a binder having high bonding strength can be produced. At this time, the temperature of the water is most preferably 70 ~ 90 ℃.

On the other hand, the mixture of the binder and the wild vegetable is preferably composed of 30 to 56% by weight of the wild vegetable, 44 to 70% by weight of the binder, but when the acid is less than 30% by weight, the addition amount of the wild vegetable is low, the commerciality is lowered 56% by weight This is because the hardness of the block is weakened when it exceeds, and when the binder is added at less than 44% by weight, the hardness of the acid block is weakened, and when it exceeds 70% by weight, the commercial property is inferior.

Step (d); Lyophilizing the mixture obtained from step (d)

This step (d) is a step of lyophilizing the mixture obtained from step (c).

Lyophilization is a method of sublimation of ice by freezing an aqueous solution or a material containing a large amount of water and depressurizing it to remove moisture to obtain a dried product. Almost no color and nutrients are destroyed, and the dried product is more capable of restoring to its original state when water is added, compared to general drying.

Therefore, the present invention necessarily lyophilizes the mixture prepared in step (c), because it is possible to produce an acid block that is excellent in resilience and rich in acidic flavor and excellent texture after restoration.

On the other hand, freeze-drying is not limited to specific conditions, but preferably cold traps (30 to -50 ℃, vacuum 1.0 Torr ~ 1.0 × 10 ^-3 Torr) at a temperature of 80 ~ 95 ℃, 60 ~ 80 It is good to control the temperature sequentially to 30 ~ 60 ℃ ℃, because it is possible to produce an acid block with excellent resilience while evaporating the water of the mixture efficiently.

On the other hand, the final product temperature of the wild vegetable block produced by lyophilization is preferably 30 ~ 60 ℃.

As described above, the manufacturing method of the wild vegetable block of the present invention provides a wild vegetable block that can be consumed irrespective of season because the hardness of the present invention can be stored for a long period of time while storing wild vegetables including butterbur or sweet potato sprouts.

In addition, the wild vegetables block has a high resilience without compromising the flavor of butterbur or sweet potato sprouts, and the utilization of the restored butterbur or sweet potato sprouts is rich in flavor and excellent in texture.

Hereinafter, the content of the present invention will be described in more detail in the following examples, but the scope of the present invention is not limited only to the following examples, and includes modifications of equivalent technical ideas.

Example  1: Wild block manufacturing

The debris was harvested to remove foreign matters from the wild vegetables including the buckwheat and sweet potato sprouts. The washed wild vegetables were cut to fit the tray size of the lyophilized tray, and the parts of low commercial value were separated and removed. Selected wild vegetables were branched in water of 90 ° C. or higher for 6 minutes. After quenching the heat-treated wild vegetables with running water of 30 ℃ or less, natural dehydration for 2 hours using a strainer, and after adding 5g of guar gum powder, 10g of starch and 60g of glucose powder to 925ml of water at 80 ℃, when viscosity occurs While stirring to heat and cooled to prepare a binder. After filling 43g of wild vegetables and 50g of binder in 50mm × 70mm × 10mm tray, cold trap -40 ℃, vacuum degree 1.0 Torr, initial temperature of shelf temperature 90 ℃, medium temperature 70 ℃, late In the freeze dryer adjusted to 50 ℃ was dried for 24 hours so that the final product temperature is 30 ~ 60 ℃ to produce an acid block.

Comparative example  1: Wild block manufacturing

Comparative Example 1 produced a wild vegetable block according to Patent No. 10-0487856.

After washing and trimming the wild vegetables containing the collected butterbur and sweet potato sprouts, cut and weighed 120kg, boiled for 10 minutes, and dehydrated by supporting the sieve for 30 minutes. After dissolving 32 kg of starch syrup in 128 kg of water to prepare a sugar solution at 30 ° C., the acid sugar was immersed in the prepared sugar solution for 1 hour, and then dehydrated by supporting the sieve for 30 minutes.

30 kg of beef extract with a solid content of 65%, 20 kg syrup and 150 kg of water were added and boiled for 40 minutes. Here, 10 kg of starch was added to 20 kg of water, and a binder aqueous solution prepared therein was heated for 5 minutes to thicken. In the thick solution, the pretreated wild vegetables were added, mixed for 10 minutes by a kneader, and then placed in a mold having a size of 59 x 59 x 22 mm. After freezing at -30 ℃ for 8 hours, the vacuum degree 0.4 mbar, the cold trap temperature -40 ℃, dried at a temperature of 60 ℃, to prepare a freeze-dried acid block.

Experimental Example  1: sensory test

Sensory tests were performed for hardness, restoring force, flavor, texture, and overall acceptability of the wild vegetable blocks prepared in Example 1 and Comparative Example 1.

Hardness was measured by the hardness when biting the wild vegetable block prepared in Example 1 and Comparative Example 1, the restoring force was measured to restore within 1 minute after adding the prepared wild vegetable block to hot water, Flavor and texture were measured by measuring the resilience, and then ingested wild vegetables.

Ten women in their 20s and 30s who had experience with sensory tests were selected by panel.The sensory test was carried out.The five-point scale method (the more +, the higher the hardness, and the better the non-hardness items). Measured).

Hardness dynamic stability zest Organization Comprehensive preference Example 1 ++++ +++++ +++++ ++++ +++++ Comparative Example 1 ++ ++ + ++ ++

As a result of sensory test (Table 1), Example 1 had a stronger hardness when compared to Example 1, Comparative Example 1 was weaker than Example 1, and the restoring force was measured by putting the acid block into hot water. 1 was completely restored within 1 minute, but Comparative Example 1 was not completely restored. The restored Example 1 was rich in texture and sweetness of butterbur and sweet potato sprouts, while Comparative Example 1 was soaked in butterbur and sweet potato sprouts in the sugar, and lyophilized with various ingredients, butterbur and sweet potato It wasn't rich in pure flavor, and it didn't feel good. In addition, as for the general preference, Example 1 also received high evaluation compared with Comparative Example 1.

From the above results, the sanchae block manufacturing method of the present invention was able to produce a sanchae block with a high hardness and high resilience, and the restored sanchae was found to have high utilization because it retains the flavor unique to the sanchae.

Claims (5)

(A) washing any one or more wild vegetables selected from the collected butterbur or sweet potato sprouts; Adding the washed acid obtained from step (a) to water of 90 ° C. or more, and then branching for 5 to 15 minutes; Dehydrating the branched acid vegetable obtained from the step (b), and then mixing the binder with water, gum, starch and sugar to prepare a mixture; And, Lyophilizing the mixture obtained from the step (c); The method of producing a sanchae block, characterized in that to prepare a mixture by mixing 30 ~ 56% by weight and 44 ~ 70% by weight of the binder in the step (c). The method of claim 1, The binder, The mixture of 90.7 to 94.3 wt% water, 0.3 to 0.7 wt% gum powder, 0.6 to 1.4 wt% starch powder, and 4.2 to 7.8 wt% sugar powder was stirred and heated, followed by cooling. Manufacturing method. 3. The method of claim 2, Water, Method of producing a wild vegetable block, characterized in that 70 ~ 90 ℃. delete The method of claim 1, The final product temperature of the wild vegetable block produced by lyophilization, Method for producing a wild vegetable block, characterized in that 30 ~ 60 ℃.