KR101298038B1 - Method for Producing Dried Fruit with Sugaring and Sugaring-Dried Fruit Produced by the Same - Google Patents

Abstract

The present invention relates to a method for preparing dried pickled fruit and a dried pickled fruit prepared thereby, and in particular, a method for preparing dried pickled dried fruit which can be stored for a long time while maintaining nutrients to preserve the original taste of the fruit. Pre-treatment step of boiling fruit by cutting the fruit to a certain size; Sugar dipping step of pickling the pretreated processed fruit; A first drying step of hot-air drying the cut fruit into which the sugar solution is absorbed; And a second drying step of low temperature drying the hot air dried cut fruit.

Description

Method for Producing Pickled Dried Fruit and Method of Producing Dried Fruit Prepared by Dried Fruits {Method for Producing Dried Fruit with Sugaring and Sugaring-Dried Fruit Produced by the Same}

The present invention relates to a method for producing a dried pickled fruit, and to a dried pickled fruit produced thereby, specifically, a method for preparing a dried pickled fruit, which can be stored for a long time while retaining nutrients to preserve its unique taste and It relates to a pickled dried fruit produced thereby.

Fruit is a fruit that can be eaten by a person who contains a large amount of juicy or sour, such as apples, pears, grapes, tangerines, persimmons, bananas, chestnuts, or strawberries. Fruits generally belong to alkaline foods containing 85 to 90 wt% moisture and 10 to 12 wt% carbohydrates and containing small amounts of potassium, phosphorus or calcium.

Fruits must be eaten fresh, so they are harvested and consumed within a short period of time. However, there is a need to store and consume for a period of time. As fruits are harvested, their freshness decreases over time due to respiration, so storage of fruits is very important in the distribution and sale of fruits. One way to increase the shelf life of fruits is to make them into processed foods. Processed food refers to products made in beverage or solid form through chemical or biological processes. When made of processed foods has an advantage that the shelf life can be increased, but the additives have the disadvantage that the intrinsic taste of the fruit or the nutrients of the fruit may be lost or reduced.

Another way to increase the shelf life of fruits is to store them in pickled form or in dry fruit form. Methods for pickling fruit include pickling or saline. Pickling refers to storing fruit by filling it with sugar. In the case of sugar, the concentration of sugar is high enough that the water is completely removed, so the microorganisms cannot breed, so that the preservation effect is generated, thereby increasing the shelf life. However, the pickled form has a problem in that it is difficult to commercialize and thereby complicated distribution and sales. It is therefore advantageous to be made in the form of dried fruits for commercialization and distribution.

Fruits contain large amounts of water, which makes them difficult to make into dried foods, and on the other hand, the fruit's own nutrients can be lost during the drying process. Therefore, dried fruits, which are made in the form of products while being easy to distribute and maintain the fruiting properties inherent in the fruit, have been developed as a major task in this field.

Patent Registration No. 10-0783095 'Method of manufacturing dried fruit using fresh fruits and vegetables' discloses a method of manufacturing dried confectionery prepared from fresh fruits and vegetables. The technique proposes a method for preparing dried confectionery, which is made by rapidly freezing confectionery made of fruit and vegetables cut to a certain size in a sugar solution, which is a mixture of water and oligosaccharide, and applying it with gelatin solution.

Another prior art related to dried fruit is Patent Publication No. 2009-0068393. The prior art discloses adding potassium lactate to acupuncture solutions to enhance the hardness of fruit tissues and adding vitamin C to improve the color of fruit dried products and to prevent oxidation of the flesh. According to the prior art, a fruit dried product may be prepared by immersing the shredded fruit in a sugar solution.

Another prior art related to fruit dried products is Patent Publication No. 2008-0050889 'High-quality fruit dry products using a freeze-cold air drying method and its manufacturing method'. The prior art discloses a method for producing a fruit dried product, in which the peeled and shredded fruits are freeze-dried at a predetermined temperature and then cold-dried again.

The prior art presented suggests lyophilization for the manufacture of dry fruit products and mentions hot air drying in Patent Registration No. 10-0934591, but no specific conditions are given.

In the case of dry fruit production, it is important to improve the shelf life and to maintain the intrinsic taste of the fruit. However, the method presented in the prior art does not disclose whether the intrinsic taste of the fruit can be maintained. The main factors affecting the retention of the intrinsic taste of the fruit are the components of the sugar solution and the drying conditions.

The present invention is to propose a method for producing a dried fruit that can be maintained for a long time while maintaining the original taste of the fruit that is not presented in the prior art has the following object.

It is an object of the present invention to provide a method for producing a confectionery dried fruit which can increase the shelf life while preserving the inherent taste of the fruit.

Another object of the present invention is to provide a marinated dried fruit with improved shelf life and shelf life in which the fruit's inherent taste is preserved.

According to a preferred embodiment of the present invention, the method for producing a pickled dried fruit is a pre-treatment step of boiling fruit by cutting the fruit to a certain size; Sugar dipping step of pickling the pretreated processed fruit; A first drying step of hot-air drying the cut fruit into which the sugar solution is absorbed; And a second drying step of low temperature drying the hot air dried cut fruit.

According to another suitable embodiment of the present invention, the method further includes a washing step of washing the cut fruit that has undergone the sugar dipping step.

According to another suitable embodiment of the present invention, the sugar solution comprises 30-70 wt% sucrose, 0.1-2.0 wt% vitamin C, 5-25 wt% starch syrup and water which makes the whole sugar solution 100 wt%.

According to another suitable embodiment of the present invention, hot air drying is at 60 to 90 ° C and low temperature drying is at 10 to 50 ° C.

The manufacturing method of the dried fruit according to the present invention has an advantage that the marketability of the dried fruit can be increased by keeping the intrinsic taste of the fruit. The drying method according to the invention also has the advantage that it can be applied to all natural fruits such as apples, pears, bananas or strawberries. In addition, the manufacturing method according to the present invention has the advantage that the chemical composition is not used at all during the storage and distribution process to increase the shelf life without altering the taste of the fruit, the same effect as the intake of natural fruit.

Figure 1 schematically shows a process for producing a confectionery dried fruit according to the present invention.
2a and 2b show dried apples and dried pears produced by the process according to the invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the embodiments shown in the accompanying drawings, but the present invention is not limited thereto.

Referring to Figure 1, the method of producing a pickled dried fruit according to the present invention is a pre-treatment step (S11) to cut the fruit to a certain size to dry and heat and boil; Sugar immersion step (S12) for pickling the cut fruit pretreated; First drying step (S13) for hot air drying the cut fruit absorbed sugar; And a second drying step (S14) for low temperature drying the hot air dried cut fruit.

To produce dried fruit, the harvested fruit must first be washed and cut to a certain size. Fruits include, but are not limited to, for example, apples, pears, persimmons, strawberries or bananas. Washing refers to washing with water and washing liquid to remove impurities on the outside, and is not limited to a special method. For fruits that are not eaten with the shell, the skin may be removed before the cut is made. For example, in the case of pears or bananas, the shell must first be removed.

A certain size refers to dividing into multiple pieces for apples or pears, and can be divided into 2-4 pieces for strawberries. The predetermined size may be variously selected depending on the size of the fruit, the form of ingestion, the dose of the unit product, or the method of ingestion, and is not limited thereto.

The cut fruit can be dried. Drying may be natural drying or artificial drying and may be dried to such an extent that 20 to 80 wt% of the moisture content of the harvested fruit is present. Drying apparatus may be used for artificial drying and may be dried for 10-30 hours at a temperature of 20-40 ° C., for example. In the drying process, the humidity in the drying apparatus needs to be properly adjusted so as to be as low as possible. The drying process does not have to proceed. If the drying process does not proceed, the boiling process for the fruit cut into a plurality of pieces may proceed immediately.

Blancing may be performed on the dried or undried fruit. The process can be carried out for 1 to 20 minutes at a temperature of 60-100 ° C., for example using a liquid such as water. The boiling process is for removing residual microorganisms while removing gaseous components that may remain inside the cut fruit. Depending on the type of fruit, temperature and time may be appropriately adjusted, and if necessary, the boiling process may not proceed. In the case of strawberries, for example, the boiling process does not proceed. As such, the boiling process is not performed according to the type of fruit or is an optional process, and the present invention is not limited by the boiling process.

When the pretreatment step S11 is completed, the pickling process may proceed (S12). The pickling process refers to immersing pretreated cut fruit in sugar solution under certain conditions. Pickled sugar refers to a process in which vegetables or fruits are stored in sugar and stored, and moisture is removed from the ingredients due to the concentration of sugar. Because of this, microorganisms do not propagate, which may cause an antiseptic effect. In the process of sugar pickling, sugar should be added in excess of saturation amount and the moisture content of less than 10 wt% is called dried sugar pickling.

According to the present invention, pickling refers to immersion for 10 to 40 hours in a sugar solution composed of 30 to 70 wt% of sucrose, 0.1 to 2.0 wt% of vitamin C, 5 to 25 wt% of starch syrup, and 100 wt% of the whole. . Sucrose refers to a disaccharide consisting of D-glucose and D-fructose and adds sweetness to the fruit while dehydrating to remove moisture from the fruit. Vitamin C is added to function as an antioxidant to prevent the fruit from oxidizing. And starch syrup has a function of preventing the loss of fruit intrinsic taste during the hot air drying process while preserving the color of the fruit. Starch syrup is a starch or starch as a raw material, liquefied with enzyme, glycosylated by enzyme and purified and concentrated enzyme syrup, or starch or starch as a raw material and glycosylated with hydrochloric acid, sulfuric acid, or oxalic acid to be purified and concentrated sugar syrup, Starch or starch may be used as a raw material to liquefy with enzymes, and to be maltized with maltose producing enzymes to be purified and concentrated malt syrup. The cut fruit slices are dipped in sugar solution for 10 to 40 hours to be pickled (S12) and can be washed as needed.

The washing is performed to remove sugar solution that is excessively attached to the surface of the pickled fruit, and may be performed by pouring water on the pickled fruit. The sugar liquid absorbed into the fruit by washing is preserved, but the sugar liquid excessively attached to the surface of the dried fruit can be removed. This washing process can be carried out as needed.

Pickled fruit pieces or washed pickled fruit pieces may be primarily dried by the first drying process (S13). The first drying step refers to drying the fruit, which has been beetroot, at a temperature of 60 to 90 ° C. for 10 to 50 hours. The first drying step of drying at such a temperature becomes a hot air drying process and the hot air drying may be performed by any hot air dryer known in the art. The second drying process corresponding to the low temperature drying process may be performed again on the fruit piece in which hot air drying is performed (S14). 2nd drying process means that a drying process is performed for 5 to 20 hours at the temperature of 10-50 degreeC.

When the first drying process and the second drying process is completed, the dried fruit may be made and packaged in a predetermined unit to make a product.

Hereinafter will be described an embodiment according to the present invention.

Example  One

Step 1: The harvested apples were washed to remove the skin. And then cut into 8 pieces to a certain size and dried, and the boiling process was performed for 5 minutes while maintaining a temperature of 80 ~ 85 ℃.

Second step: The cut fruit was immersed in a sugar solution of 50.0 wt% of sugar, 0.5 wt% of vitamin C, 8.5 wt% of starch syrup, and 41.0 wt% of water, and then taken out and washed with water.

Step 3: The dried apple slices were first dried at a temperature of 70 to 65 ° C. for 12 hours and then secondly dried at a temperature of 30 to 35 ° C. for 8 hours to prepare dried apples. . The appearance of the prepared dried apple is shown in Figure 2a.

Example  2

Step 1: The harvested pears were washed to remove the hull. And then cut into 8 pieces to a certain size and dried, and the boiling process was performed for 5 minutes while maintaining a temperature of 80 ~ 85 ℃.

Second step: The cut pears were immersed in a sugar solution of 55.0 wt% of sugar, 0.3 wt% of vitamin C, 10.0 wt% of starch syrup, and 34.7 wt% of water, and then taken out and washed with water.

Step 3: The dried pear slices were washed firstly for 12 hours at a temperature of 65-70 ° C., and then dried for a second time at a temperature of 30-35 ° C. for 8 hours. . The appearance of the prepared dry pear is shown in Figure 2b.

Example  3

Step 1: The harvested banana was washed to remove the skin. And cut to a certain size and dried.

Second step: The cut banana was immersed in a sugar solution of 30.0 wt% of sugar, 1.0 wt% of vitamin C, 10.0 wt% of starch syrup, and 59.0 wt% of water, and then taken out and washed with water.

Step 3: The dried banana slices were first dried for 8 hours at a temperature of 65 to 70 ° C., and then secondly dried for 8 hours at a temperature of 30 to 35 ° C. to prepare dried bananas. .

In order to compare the effect of the dried fruit prepared according to the invention dried fruit was prepared according to the following comparative example.

Comparative Example  One

Step 1: The harvested apples were washed to remove the skin. And cut into 8 pieces to a certain size.

Second step: The cut fruit was immersed in a sugar solution of 50.0 wt% sugar, 8.0 wt% starch syrup and 42.0 wt% water for 10 hours, then taken out and washed with water.

Step 3: The dried apple slices were lyophilized for 20 minutes at a temperature of −20 to −15 ° C. with respect to the washed pieces of apples.

Comparative Example  2

Step 1: The harvested pears were washed to remove the hull. And then cut to a certain size and dried, the boiling process was performed for 5 minutes while maintaining a temperature of 30 ~ 35 ℃.

Second step: The cut pears were immersed in a sugar solution of 25.0 wt% sugar, 1.0 wt% vitamin C, and 64 wt% water for 8 hours, then taken out and washed with water.

Step 3: The dried pear slices were washed freeze-dried for 40 minutes at a temperature of -5 ~ 0 ℃ and a second drying for 40 minutes at a temperature of 25 ~ 30 ℃ to prepare a dried boat .

Comparative Example  3

Step 1: The harvested banana was washed to remove the skin. And cut to a certain size and dried.

Second step: The cut banana was immersed in a sugar solution of 25 wt% of sugar, 1 wt% of vitamin C, 8 wt% of starch syrup, and 66 wt% of water, and then taken out and washed with water.

Step 3: The dried banana slices were washed with hot air at a temperature of 65 to 70 ° C. for 40 minutes to prepare dried bananas.

Sensory tests were carried out with respect to the degree of nutrient preservation, moisture content and color, texture (chewy) and taste of the dried fruit prepared as shown in Table 1 below.

<Storability, moisture content and sensory test results>
Example 1

Example 2
Example 3
Comparative Example 1
Comparative Example 2
Comparative Example 3
Preservability

95.4
94.5
93.2
80.3
84.5
6.3
Moisture content

15.5
17.3
20.0
21.0
19.8
25.0
Color

8.35
8.30
7.95
6.30
5.65
4.50
Texture

7.65
7.95
8.05
6.35
5.65
4.35
flavor

8.05
8.10
8.05
5.50
5.30
4.25
Whole symbol

7.80
8.00
7.65
6.15
5.50
4.55
Sum

31.85
32.35
31.85
24.3
22.1
17.65

※ The preservation test of nutrients shows the result after 2 months of manufacture and was measured by the amount of carbohydrate.

※ The sensory test was based on the 10-point symbol scale method for 100 people, and was performed on products that had passed one week after manufacture, and the higher the score from 1 to 10, the better.

※ Total means the sum of four sensory test items.

※ The shelf life and moisture content are wt%.

As shown in Table 1, the manufacturing method according to the present invention can be seen that the preservation of the unique components of the fruit and the color, texture and taste is superior to the freeze-dried.

Although not shown in the examples, it is obvious that the method according to the present invention is applicable not only to fruits such as apples, pears or bananas, but also to strawberries or other fruits.

The manufacturing method of the dried fruit according to the present invention has an advantage that the marketability of the dried fruit can be increased by keeping the intrinsic taste of the fruit. The drying method according to the invention also has the advantage that it can be applied to all natural fruits such as apples, pears, bananas or strawberries. In addition, the manufacturing method according to the present invention has the advantage that the chemical composition is not used at all during the storage and distribution process to increase the shelf life without altering the taste of the fruit, the same effect as the intake of natural fruit.

Although described in detail above with reference to the embodiments of the present invention, those skilled in the art will be able to make various modifications and modifications to the invention without departing from the spirit of the present invention with reference to the embodiments presented. . The invention is not limited by these variations and modifications, but is only limited by the scope of the appended claims.

S11: pretreatment step S12: sugar dipping step
S13: first drying step S14: second drying step

Claims (5)

Pre-treatment step of boiling fruit by cutting the fruit to a certain size;
Sugar dipping step of pickling the pretreated processed fruit;
A first drying step of hot-air drying the cut fruit into which the sugar solution is absorbed; And
A second drying step of low-temperature drying the hot air dried cut fruit,
The sugar solution is 30 ~ 70 wt% sucrose, 0.1 ~ 2.0 wt% vitamin C, 5 ~ 25 wt% starch syrup and the method for producing a sugar-pickled dried fruit comprising water to make the whole sugar solution 100 wt%. The method of claim 1, further comprising a washing step of washing the cut fruit that has undergone the sugar dipping step. delete The method of claim 1, wherein the hot air drying is performed at 60 ° C. to 90 ° C., and the low temperature drying is performed at 10 ° C. to 50 ° C. 6. delete

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