KR101383375B1 - Manufacturing method for drying snack using pumpkin - Google Patents

Abstract

The present invention relates to a method of manufacturing a pumpkin dry snack, a method of manufacturing a pumpkin dry snack according to an embodiment of the present invention is a salt solution containing any one selected from the group consisting of pumpkin NaCl ₂ , KCl ₂ and mixtures thereof Salt immersion step (S1) to be immersed in; A steaming step of steaming the immersed pumpkin (S2); It comprises a sugar solution immersion step (S3) for immersing the steamed pumpkin in a sugar solution containing sugar (糖) and a drying step (S4) for drying the pumpkin immersed in the sugar solution.
Pumpkin dry snack prepared according to the method of manufacturing the pumpkin dry snack is excellent in texture and texture, not only high airway, but also has a uniform quality. In addition, the pumpkin dry snack has a high shelf life can broaden the range of nutritionally excellent pumpkin.

Description

MANUFACTURING METHOD FOR DRYING SNACK USING PUMPKIN

The present invention relates to a method for producing a pumpkin dry snack. More specifically, it provides a method of producing a pumpkin dry snack with excellent texture and quality of the pumpkin in the form of dry snacks and improved texture.

In general, pumpkin is widely known as a food that helps to loosen the meat, control the large intestine or the small intestine, promote diuretic activity, and help treat edema, as demonstrated by folk remedies or scientific analysis of ingredients. Pumpkin is also known to reduce obesity, reduce swelling of the mother, as well as help the patient's health with the excellent digestive absorption of the sugars of the pumpkin.

Therefore, due to the pharmacological action of the pumpkin, various types of functional foods using pumpkin, pumpkin starch, pumpkin juice, pumpkin rice cake and pumpkin pepper paste have been developed.

However, most of them are obtained by extracting by heating and steaming using a steamer to add various herbal medicines used as subsidiary materials.There are no special features in the manufacturing process, and the unique smell of pumpkin or additives. Due to the debris and gives a rejection when ingested because it is not suitable for young people or children, there is a problem of minimizing the intrinsic nutritional supply of pumpkin to the general public.

In addition, zucchini grown directly in farms has problems such as uncomfortable storage, low long-term storage, product damage due to external force applied during distribution, and deterioration of commerciality. Development is insignificant.

Looking at the specific prior art related to this, prior patent document 1 (KR10-1996-033294 A) is a method of preparing pumpkin snacks is prepared by decompression treatment of the slices of pumpkin, so that the maintenance content is very high, causing unpleasantness due to rancidity of fats and oils during distribution And there is a disadvantage that does not feel the taste of fresh pumpkin, it is simply prepared by lyophilization, which can be efficiently prepared as a snack to remove moisture, but the texture of the pumpkin snack is not good after processing, opening the product Soon after, there is a problem of absorbing moisture in the air and sticking to each other, and getting wet and deteriorating taste.

Prior Patent Document 2 (KR10-2010-0128732 A) relates to sweet pumpkin puffed snacks that have been prepared by mixing sweet pumpkin powder with sweet potato starch and undergoing a swelling step, thereby preparing a snack containing no trans fat. However, the sweet pumpkin puffing snack has a swelling rate that may have a close relationship to the texture according to the conditions of the expansion step, it is difficult to ensure the uniformity of the product and the content of sweet pumpkin with a content of sweet pumpkin less than 50% by weight can fully represent the flavor and taste of the sweet pumpkin There is a disadvantage.

Due to the above problems, products and snacks that use pumpkin have a limited efficiency in taste that is felt by the general public. Therefore, the actual reliability and satisfaction of farmers who grow pumpkins and related companies who manufacture products such as pumpkin snacks are not good. There are always problems that are minimized.

KR 10-1996-033294 A KR 10-2010-0128732 A

It is an object of the present invention to provide a method of manufacturing a pumpkin dry snack processed pumpkin in a snack form excellent texture and texture. Pumpkin dry snack prepared according to the method of manufacturing the pumpkin dry snack is not only to have a good texture, but also to have a uniform quality, high shelf life and to expand the range of nutritionally excellent pumpkin.

In order to achieve the above object, the method of manufacturing a pumpkin dry snack according to an embodiment of the present invention is immersed in a salt solution containing any one selected from the group consisting of NaCl ₂ , KCl ₂ and mixtures thereof Salt immersion step (S1); A steaming step of steaming the immersed pumpkin (S2); It comprises a sugar solution immersion step (S3) for immersing the steamed pumpkin in a sugar solution containing sugar (糖) and a drying step (S4) for drying the pumpkin immersed in the sugar solution.

The pumpkin may be sweet pumpkin.

The salt solution may include 0.01 to 1% by weight of NaCl ₂ and 0.01 to 1% by weight of MgCl ₂ .

The steaming step (S2) may be to steam the immersed pumpkin for 1 to 6 minutes.

The sugar solution may be any one selected from the group consisting of sugar, glucose, oligosaccharides, fructose and mixtures thereof.

The sugar solution may include 100 parts by weight of sugar, and 40 to 120 parts by weight of glucose with respect to the sugar.

The sugar solution may further include 20 to 60 parts by weight of oligosaccharide per 100 parts by weight of the sugar.

The sugar immersion step (S3) may be that the steamed pumpkin is immersed in the sugar solution for 10 to 30 hours.

The drying step (S4) may be a hot air drying for 3 to 10 hours at 50 to 90 ℃.

The method of manufacturing the pumpkin dry snack may further include a pre-treatment step (S0) of the pumpkin immersion before the salt dipping step or steaming step.

The pretreatment step (S0) may be to blanched at 50 to 90 ℃.

The method of manufacturing the pumpkin dry snack may further comprise a steaming and drying step (S5) to repeat the steaming step (S2) and the drying step (S4) 1 to 4 times after the drying step.

Hereinafter, the present invention will be described in more detail.

Method for producing a pumpkin dry snack according to an embodiment of the present invention is a salt immersion step (S1) of immersing the pumpkin in a saline solution containing any one selected from the group consisting of NaCl ₂ , KCl ₂ and mixtures thereof; A steaming step of steaming the immersed pumpkin (S2); It comprises a sugar solution immersion step (S3) for immersing the steamed pumpkin in a sugar solution containing sugar (糖) and a drying step (S4) for drying the pumpkin immersed in the sugar solution.

The pumpkin may be any one selected from the group consisting of zucchini, sweet pumpkin, old pumpkin, noodles pumpkin, zucchini pumpkin, floriculture pumpkin and black bone pumpkin. In addition, preferably the pumpkin may be a sweet pumpkin. Sweet pumpkin has a lot of starch and minerals, vitamins and the like and is cultivated for a good food taste, when the sweet pumpkin is used, the flavor and aroma may be excellent after the dry snack processing, especially the texture.

Salt immersion step (S1) is to immerse the pumpkin in a salt solution containing any one selected from the group consisting of NaCl ₂ , KCl ₂ and mixtures thereof, while the pumpkin is softened during the heat treatment for the pumpkin ( This is to prevent the deterioration of texture.

The salt solution may include 0.01 to 1% by weight of NaCl ₂ and 0.01 to 1% by weight of MgCl ₂ . More preferably, the saline solution may include 0.1 to 0.5 wt% of NaCl _{2 and} 0.1 to 0.5 wt% of MgCl ₂ . In the case of the above range, the hardness is high despite the heat treatment for the amber can provide the best texture.

The steaming step of steaming the immersed pumpkin refers to steamed and cooked by steam, etc., can be referred to as the process of ripening the pumpkin. The steaming step may be to steam the immersed pumpkin for 1 to 6 minutes, if the steaming time exceeds 6 minutes, the weight loss rate is rapidly increased to reduce the texture and impact of the dry snack, 1 minute If steaming below, the water content is too high to be processed into dry snack. More preferably, the steaming example may be steaming the immersed pumpkin for 2 to 4 minutes. This is because the color is good in the above range and excellent texture.

The sugar immersion step is to immerse the steamed pumpkin in a sugar solution containing sugar (糖) and the pumpkin is steamed, the ductility of the tissue is increased, so that when the pumpkin is immersed in the sugar liquid sugar of sugar solution according to osmotic pressure It penetrates into the flesh of the pumpkin and the moisture contained therein decreases. Therefore, the sugar can penetrate the pumpkin to increase the texture of the pumpkin and increase the degree of preference.

The sugar solution may be any one selected from the group consisting of sugar, glucose, oligosaccharides, fructose and mixtures thereof.

Specifically, the sugar solution may include 100 parts by weight of sugar, and 40 to 120 parts by weight of glucose with respect to the sugar.

When the sugar solution contains sugar and glucose, there is little stickiness on the surface of the pumpkin dry snack is excellent in processability. In addition, when glucose is included in less than 40 parts by weight with respect to 100 parts by weight of sugar, the water content is relatively increased, resulting in a loss of texture and storage, and when glucose exceeds 120 parts by weight, the texture may be high due to its hardness.

The sugar solution may include 100 parts by weight of sugar, 40 to 120 parts by weight of glucose and 20 to 60 parts by weight of oligosaccharide based on 100 parts by weight of the sugar. By the composition and the range, the moisture content is low, the texture and storage is excellent, and the hardness is low, it can provide a chewy texture.

The sugar dipping step may be that the steamed pumpkin is immersed in the sugar solution for 10 to 30 hours. If the immersion time is less than 10 hours, the sugar may not penetrate sufficiently into the tissue of the pumpkin, the texture and palatability may be lowered, and if it exceeds 30 hours, there is little change in sugar penetration and there is no process benefit.

Preferably it may be soaking for 19 to 25 hours. According to the above range, the processability is excellent, and the texture and palatability of the pumpkin dried snack prepared by incorporating sufficient sugar into the steamed pumpkin is the most excellent. More preferably, it may be soaked for 19 to 20 hours. If the immersion step is more than 20 hours, the effect of sugar impregnation is not so great that the efficiency of the process can be improved.

The drying step is a step of drying the pumpkin immersed in the sugar solution is to dry the non-sticky on the surface while maintaining the sugar contained in the pumpkin. The drying step is not limited to this, but may be to dry in a natural state, a heat drying method such as hot air drying, vacuum freeze drying may be used.

The drying step may be hot air drying for 3 to 10 hours at 50 to 90 ℃. According to the above range, while maintaining the sugar of the processed pumpkin and maintain a chewy texture inside the tissue of the pumpkin, there is no stickiness of the surface can facilitate processing and storage.

The method of manufacturing the pumpkin dry snack may further include a pre-treatment step (S0) of the pumpkin immersion before the salt dipping step or steaming step.

The blanching refers to slightly blanching as a pretreatment for a freezing or drying process for vegetables, and may inhibit the color or vitamins of the vegetables in subsequent processing by inhibiting the enzymatic action of the vegetables.

The pretreatment step (S0) may be to blanched at 50 to 90 ℃. If the temperature of the blending is less than 50 ° C., the enzyme is not effectively inhibited, and the color or vitamin protection effect of the vegetable is lowered. Preferably the blanking temperature may be 65 to 75 ℃.

The method of manufacturing the pumpkin dry snack may further include a steaming and drying step (S5) to repeat the steaming step and the drying step 1 to 4 times after the drying step.

The steaming and drying step (S5) is the meat quality of the pumpkin dry snack with a decrease in moisture content is very chewy can provide a high texture as a snack, it can be improved storage. More preferably the steaming and drying step (S5) may be to repeat the steaming step and the drying step two or three times. If the number of times the tissue of the dried pumpkin snacks processed is the highest in texture and very good storage.

Pumpkin dry snack prepared according to the method of manufacturing a pumpkin dry snack according to an embodiment of the present invention is excellent in texture and texture, as well as high airway arc, has a uniform quality. In addition, the pumpkin dry snack has a high shelf life can broaden the range of nutritionally excellent pumpkin.

1 is a process chart for the method of manufacturing a pumpkin dry snack according to an embodiment of the present invention.
Figure 2 is a graph showing the results of sugar absorption according to the sugar immersion time in the sugar immersion step.
3 is a graph showing the change in hardness for each storage period according to the number of repeated steaming and drying steps.
Figure 4 is a graph showing microbial change by storage period according to the number of repeated steaming and drying step.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.

[ Experimental Example  1: washing of pumpkin and Blanching ]

After removing the skin by removing the sweet pumpkin, the size of the sample was cut into about 1.5 × 1.0 × 5cm.

The sweet pumpkin was blanched in the range of 50 to 100 ℃ as shown in Table 1. In addition, the quality characteristics before and after drying after the blanching treatment for each temperature is shown in Table 1 below. In addition, the chromaticity change before and after drying after the blanching treatment is shown in Table 2 below.

Samples By temperature Sugar content
(° Brix) moisture
(w%) Weight loss rate
(%) Hardness
(g) Texture
(Ranking method) Before drying



Control 10.2 ± 0.01 92.16 ± 1.65 0 6029.92 ± 43.26 5 50 ℃ 9.8 ± 0.02 92.13 ± 1.15 0.76 ± 0.56 2786.08 ± 86.53 2 70 ℃ 9.6 ± 0.01 89.95 ± 1.68 1.20 ± 0.74 2533.37 ± 23.65 One 90 ° C 9.8 ± 0.01 87.44 ± 4.08 3.44 ± 1.37 1019.53 ± 65.61 3 100 ℃ 8.2 ± 0.02 85.67 ± 3.69 5.61 ± 2.58 113.04 ± 45.63 4 after drying



Control 23.7 ± 0.01 66.72 ± 3.37 64.96 ± 2.53 1553.38 ± 52.63 5 50 ℃ 22.6 ± 0.02 66.66 ± 3.48 56.90 ± 3.98 2169.04 ± 48.26 3 70 ℃ 21.2 ± 0.02 65.10 ± 0.59 60.34 ± 5.45 3044.61 ± 55.36 One 90 ° C 19.2 ± 0.02 61.54 ± 3.12 64.62 ± 0.61 1665.58 ± 88.65 2 100 ℃ 19.1 ± 0.01 59.06 ± 1.80 70.57 ± 3.36 1326.66 ± 67.77 4

Samples By temperature Color value L a b Before drying



Control 60.15 ± 1.87 28.69 ± 0.25 68.31 ± 0.11 50 ℃ 58.37 ± 0.06 28.85 ± 0.03 73.21 ± 0.18 70 ℃ 59.13 ± 0.04 29.02 ± 0.02 74.73 ± 0.11 90 ° C 51.89 ± 0.15 29.85 ± 0.01 84.02 ± 0.39 100 ℃ 49.09 ± 0.81 32.52 ± 0.61 87.89 ± 1.02 after drying



Control 45.70 ± 1.60 30.84 ± 0.53 78.00 ± 0.53 50 ℃ 45.52 ± 0.37 30.69 ± 0.18 85.36 ± 0.48 70 ℃ 45.31 ± 0.30 31.92 ± 0.23 85.64 ± 1.02 90 ° C 44.25 ± 0.22 34.09 ± 0.22 75.84 ± 0.85 100 ℃ 44.84 ± 0.07 34.48 ± 0.16 76.86 ± 0.75

Referring to Table 1, the moisture content before and after drying after the blanching of sweet pumpkin gradually decreased as the blanching temperature was higher than that of the control without the blanching treatment. The weight loss rate was the opposite of moisture content and sugar content, and increased with increasing the blanching temperature. Hardness was lower as the temperature was higher than the control. In particular, in the ranking method of sensory evaluation, it was found that it was the best to perform the blanching treatment at 65 to 75 ℃.

[ Experimental Example 2 : Salt immersion  step]

In order to prevent softening during the heat treatment of sweet pumpkin, the sweet pumpkin was immersed in a salt solution according to the composition of Table 3 below. Further, hardness values of the pumpkin dried snacks prepared through the steaming step are shown in Table 3 below.

Samples moisture
(w%) Solid content
(w%) Weight loss rate
(%) Hardness
(g) Water 91.23 ± 0.02 0.62 ± 0.01 4.76 ± 0.56 6575.52 ± 88.52 NaCl ₂ (0.2w%) 90.15 ± 0.06 0.60 ± 0.01 3.29 ± 0.23 6871.12 ± 104.32 MgCl ₂ (0.2w%) 90.05 ± 0.08 0.59 ± 0.01 3.33 + - 0.41 6896.54 ± 78.65 NaCl ₂ (0.25w%) + MgCl ₂ (0.25w%) 90.14 ± 0.07 0.58 ± 0.01 3.65 ± 0.75 7033.66 ± 66.24

Referring to Table 3, the salt solution can be seen that the highest hardness value for the pumpkin dry snack prepared in NaCl ₂ (0.25%) + MgCl ₂ (0.25%).

[ Experimental Example 3 -One: Steaming  step]

Sweet pumpkin was steamed as shown in Table 4 below, and changes in quality characteristics before and after each drying were shown in Table 4 below. The chromaticity change is also shown in Table 5 below.

Samples Hourly Sugar content
(° Brix) moisture
(w%) Weight loss rate
(%) Hardness
(g) Texture
(Ranking method) Before drying



Control 10.2 ± 0.01 92.23 ± 1.54 0 7641.47 ± 88.56 5 1 min 9.8 ± 0.01 91.88 ± 0.92 2.50 ± 0.38 6842.79 ± 66.54 4 2 min 9.5 ± 0.01 90.55 ± 0.97 2.70 ± 0.50 2656.35 ± 44.75 One 4 min 8.2 ± 0.01 89.34 ± 0.80 4.00 ± 1.11 1265.42 ± 65.23 2 6 min 8.1 ± 0.01 88.74 ± 0.94 4.30 ± 1.47 662.61 ± 55.23 3 after drying



Control 23.8 ± 0.01 6.88 ± 0.60 63.10 ± 0.44 3813.73 ± 25.33 5 1 min 23.3 ± 0.01 66.77 ± 1.85 61.80 ± 0.18 3048.18 ± 95.46 4 2 min 23.7 ± 0.01 66.91 ± 3.06 62.40 ± 0.23 2289.26 ± 103.42 One 4 min 23.2 ± 0.01 65.32 ± 0.43 62.80 ± 3.34 1616.87 ± 67.54 2 6 min 22.7 ± 0.01 64.62 ± 1.57 64.00 ± 2.52 1404.44 ± 85.42 3

Samples Hourly Color value L a b Before drying



Control 61.12 ± 0.43 28.86 ± 0.31 68.20 ± 1.01 1 min 61.11 ± 0.06 29.98 ± 0.06 70.36 ± 0.13 2 min 54.01 ± 0.03 30.46 ± 0.08 76.01 ± 0.36 4 min 50.74 ± 0.02 30.28 ± 0.08 78.86 ± 0.05 6 min 44.59 ± 0.04 31.20 ± 0.12 81.08 ± 0.07 after drying



Control 51.89 ± 0.02 33.14 ± 0.03 68.85 ± 0.16 1 min 51.59 ± 1.42 34.08 ± 1.41 75.73 ± 0.55 2 min 51.10 ± 0.58 35.08 ± 0.03 77.23 ± 0.59 4 min 45.31 ± 0.19 36.45 ± 0.03 76.81 ± 0.91 6 min 44.71 ± 0.02 37.99 ± 0.49 78.50 ± 0.33

Referring to Table 4, the change in moisture content and sugar content in the quality characteristics according to the steaming treatment time tended to decrease as the steaming time increased, and the weight loss rate increased continuously, but the extent of the decrease was insignificant. The change in hardness decreased with the evaporation time, but the results of the sensory ranking method showed that the best treatment was 2 minutes. Referring to Table 5, the L value was lowered and the a and b values slightly increased as the evaporation time increased even in the change of chromaticity. In the case of steaming, the change of quality appeared to be the smallest as time elapsed.

[ Experimental Example 3 -2: Control Example -Microwave processing]

As shown in Table 6 below, the quality characteristics before and after drying after microwave oven treatment were tested, and the results of the quality characteristics are shown in Table 6 below. In addition, chromaticity changes are shown in Table 7 below.

Samples Hourly Sugar content
(° Brix) moisture
(%) Weight loss rate
(%) Hardness
(g) Texture
(Ranking method) Before drying



Control 10.2 ± 0.02 90.38 ± 1.02 0 5571.15 ± 24.25 5 5 sec 10.2 ± 0.01 87.46 ± 0.58 2.90 ± 0.18 5679.85 ± 88.27 4 10 sec 10.0 ± 0.01 86.05 ± 0.74 3.40 ± 0.79 4978.87 ± 53.12 3 20 sec 9.5 ± 0.02 86.37 ± 0.86 5.00 ± 0.35 3882.19 ± 72.69 One 60 sec 8.7 ± 0.02 85.49 ± 1.05 10.50 ± 0.73 1209.26 ± 24.53 2 after drying



Control 24.5 ± 0.01 68.75 ± 0.54 64.5 ± 1.26 9886.43 ± 57.53 5 5 sec 24.2 ± 0.01 68.46 ± 0.75 62.5 ± 1.34 9754.63 ± 65.47 4 10 sec 24.0 ± 0.01 68.09 ± 0.64 63.2 ± 1.30 5412.27 ± 92.36 3 20 sec 23.6 ± 0.01 64.02 ± 0.86 63.9 ± 0.14 3628.27 ± 107.56 2 60 sec 23.0 ± 0.01 63.34 ± 1.06 64.5 ± 0.23 2825.21 ± 48.53 One

Samples Hourly Color value L a b Before drying



Control 58.94 ± 0.08 30.73 ± 0.06 68.20 ± 0.30 5 sec 57.32 ± 0.01 30.01 ± 0.02 75.48 ± 0.28 10 sec 57.47 ± 0.06 30.92 ± 0.04 75.77 ± 0.43 20 sec 56.38 ± 0.25 31.10 ± 0.03 76.02 ± 0.47 60 sec 54.49 ± 0.02 33.00 ± 0.04 77.67 ± 0.15 after drying



Control 50.37 ± 0.08 33.56 ± 0.03 68.56 ± 0.13 5 sec 50.10 ± 0.10 33.12 ± 0.07 72.13 ± 0.13 10 sec 49.61 ± 0.03 33.34 ± 0.02 73.97 ± 0.61 20 sec 48.72 ± 0.46 35.04 ± 0.29 74.62 ± 0.91 60 sec 47.31 ± 0.02 38.35 ± 0.18 75.67 ± 0.08

Referring to Table 6, as the microwave treatment time increases, the moisture content and sugar content decrease, but the weight loss rate tends to increase slightly as the microwave treatment time increases. Twenty minutes of treatment in the microwave was the best in the sensory test, but it was difficult to process the sample uniformly. In addition, referring to Table 7, in the case of chromaticity, the same value as in the case of blanching and steaming (steaming), the L value representing the brightness was lowered and the a value of the redness and the b value of the yellowness were confirmed to increase. .

Microwave treatment has the advantage of convenience, but if it is heated for a second, only the central part of the sample will be cooked, and the problem will arise. If the sample is burned for a long time, it will be difficult to uniformize the sample. Confirmed that it can.

[ Experimental Example 4 : Sugar solution immersion  step]

A fructose was prepared by the composition as shown in Tables 7 and 8 below, and the dried pumpkin was prepared by immersing the steamed pumpkin in the sugar solution. Figure 2 shows the absorption characteristics according to the sugar immersion time, Table 7 below shows the results of evaluating the quality characteristics for the prepared pumpkin dry snack, Table 8 below is the functional properties of the prepared pumpkin dry snack The evaluation results are shown.

Samples Sugar content
(° Brix) after drying
Moisture (w%) Weight loss rate
(%) Hardness
(g) Sugar 50.1 11.93 ± 0.49 74.01 ± 0.50 7713.52 fruit sugar 48.3 12.81 ± 1.01 72.01 ± 0.18 7126.32 glucose 47.1 11.15 ± 1.25 72.12 ± 0.23 8026.51 Sugar: Fructose (1: 1 weight ratio) 47.5 12.61 ± 0.82 72.36 ± 0.38 7463.45 Sugar: Glucose (1: 1 weight ratio) 46.5 12.06 ± 0.18 74.06 ± 0.47 8220.23 Sugar: Fructose: Fructooligosaccharide (5: 3: 2 weight ratio) 47.8 11.61 ± 0.18 75.49 ± 0.52 7536.12 Sugar: Glucose: Fructooligosaccharide (5: 3: 2 weight ratio) 47.2 11.00 ± 0.37 76.17 ± 0.36 7632.62

Samples Evaluation items color Flavor sweetness Texture Overall likelihood Sugar 6.3 ± 1.5 5.9 ± 1.4 6.7 ± 1.3 5.8 ± 1.5 6.4 ± 0.8 fruit sugar 5.5 ± 1.6 5.6 ± 1.3 6.0 ± 1.7 4.3 ± 1.6 5.8 ± 1.5 glucose 6.0 ± 1.4 4.9 ± 1.4 4.3 ± 1.6 3.5 ± 0.8 3.8 ± 1.0 Sugar: Fructose (1: 1) 6.3 ± 1.2 5.5 ± 1.1 6.5 ± 1.1 5.7 ± 1.8 6.4 ± 1.1 Sugar: Glucose (1: 1) 5.6 ± 1.6 5.4 ± 1.2 5.4 ± 1.5 3.9 ± 1.4 4.6 ± 1.8 Sugar: fructose: fructooligosaccharide (5: 3: 2) 6.1 ± 1.0 5.2 ± 0.6 5.8 ± 1.3 5.7 ± 0.8 6.3 ± 0.8 Sugar: Glucose: Fructooligosaccharide (5: 3: 2) 4.9 ± 1.7 5.2 ± 1.0 4.5 ± 1.3 3.0 ± 0.7 3.8 ± 0.8

Referring to FIG. 2 below, regardless of the steaming time, the overall rate of sugar infiltration was measured according to the bedding time, and as a result, it started to decrease rapidly at the beginning of the bedding time, but decreased slightly after 6 hours. As the immersion time of sugar solution continued to decrease, there was almost no change after 30 hours of sugar immersion. Therefore, the sugar dipping time may be 10 to 30 hours may be appropriate, more preferably may be a sugar dipping for 19 to 25 hours.

Referring to Table 8, the sugar content was the highest sugar, the water content after drying was the highest fructose and the weight loss rate was the highest sugar: glucose: oligosaccharide (5: 3: 2) composition. Hardness, a major indicator of dry snacks, was the highest in glucose and sugar: glucose (1: 1) compositions and the lowest in fructose, but the stickiness of the hand suggests that it is not good for processing. Referring to Table 9, the organoleptic properties were evaluated and the composition of sugar: glucose: oligosaccharide (5: 3: 2) was evaluated as having high preference.

[ Experimental Example  5: Steaming  And drying step]

In the method of preparing a sweet pumpkin dry snack, the drying step was dried by using hot air drying (70 ℃, 5hr). Thereafter, the steaming and drying steps of the steaming and drying steps were repeated once to four times, and then stored at room temperature (23 ° C.) for 7 days to investigate quality characteristics.

As a result, the hardness change for each storage period according to the repeated number of steaming and drying steps is shown in FIG. 3, and the microbial change for each storage period according to the number of repeated steaming and drying steps is shown in FIG. 4.

The change in moisture content according to the storage period according to the number of repeated steaming and drying steps is shown in Table 10 below, and the sensory characteristics of each storage period according to the number of repeated steaming and drying steps are shown in Table 11 below.

Storage time
(days) Sample 1 time Episode 2 3rd time 4 times 0 32.23 ± 0.03 27.89 ± 0.64 21.37 ± 0.74 17.51 ± 0.05 One 30.86 ± 0.15 26.23 ± 0.64 20.25 ± 0.63 17.01 ± 0.15 2 25.23 ± 0.06 25.45 ± 0.22 19.16 ± 0.05 16.22 ± 0.05 3 22.60 ± 0.32 23.45 ± 0.22 17.25 ± 0.75 14.86 ± 0.06 5 20.29 ± 0.08 22.45 ± 0.22 15.26 ± 0.05 14.59 ± 0.08 7 16.02 ± 0.04 22.75 ± 0.15 16.75 ± 0.15 14.01 ± 0.15

Items Storage days Samples 1 time Episode 2 3rd time 4 times Oder
Color
Sweetness
Texture 0 5.3 ± 0.8 5.2 ± 0.6 5.2 ± 1.1 5.1 ± 1.4 One 5.2 ± 0.8 5.4 ± 1.0 5.4 ± 1.2 5.5 ± 0.8 2 5.1 ± 0.9 4.7 ± 0.9 5.3 ± 1.4 5.8 ± 1.4 3 5.2 ± 1.4 5.0 ± 1.3 6.0 ± 1.7 5.3 ± 1.5 Overall acceptability
Oder
Color
Sweetness 0 5.0 ± 1.2 5.8 ± 1.0 6.0 ± 0.8 5.4 ± 1.4 One 5.6 ± 2.0 6.0 ± 1.4 6.1 ± 0.9 5.6 ± 1.6 2 5.6 ± 1.0 5.5 ± 1.0 5.6 ± 1.5 6.6 ± 1.5 3 6.8 ± 1.5 5.5 ± 1.2 5.9 ± 1.2 4.6 ± 1.8 Texture
Oder
Color 0 4.2 ± 1.1 5.4 ± 1.0 6.2 ± 0.8 6.4 ± 0.5 One 4.3 ± 1.3 5.6 ± 1.2 6.7 ± 0.9 6.5 ± 0.5 2 4.9 ± 1.3 5.3 ± 0.7 6.0 ± 1.2 6.5 ± 1.3 3 5.3 ± 1.4 5.6 ± 0.8 5.7 ± 1.5 6.9 ± 1.7 Sweetness
Texture
Oder 0 4.1 ± 0.9 5.5 ± 0.8 5.5 ± 1.1 4.2 ± 1.4 One 3.5 ± 1.0 5.7 ± 0.9 5.7 ± 1.3 3.7 ± 1.9 2 4.3 ± 1.8 5.0 ± 1.8 5.8 ± 1.5 4.9 ± 1.7 3 4.7 ± 1.8 4.7 ± 1.1 5.6 ± 2.1 5.1 ± 1.9 Color 0 4.6 ± 0.8 6.1 ± 0.7 6.2 ± 0.9 5.4 ± 1.1 One 4.2 ± 1.1 6.0 ± 0.8 6.1 ± 1.0 5.4 ± 1.3 2 4.8 ± 1.2 4.8 ± 1.4 6.6 ± 1.6 6.1 ± 1.6 3 4.9 ± 1.7 5.2 ± 0.8 6.1 ± 1.6 5.6 ± 1.3

Referring to FIG. 3 below, the change in hardness is higher as the storage period is longer, and particularly, the one-time drying shows a sharply high value after 5 days of storage.

Referring to Figure 4 below, the total number of bacteria in the change of microorganism according to the number of drying is rapidly increased after 3 days of storage in the case of drying times 1, 2, 3, 4 times the number of drying is slow until 7 days of storage Increased

Referring to FIG. 10, the change in moisture content according to the storage period decreases as the storage period is longer, but the moisture content on the day of drying is the highest when the number of drying times is one, but the moisture content rapidly decreases as the storage period elapses. It was a trend. The number of steaming and drying times of 2 ~ 3 times was smaller than the drying time as the storage period elapsed. At 4 drying times, the change of water content was the smallest but the texture was not good.

Referring to FIG. 11, the sensory characteristics were sensory tests up to 3 days of storage at 1 day intervals. In the case of fragrance and color, 3 times of drying in the 3 days of storage received the best score, and the degree of sweetness was 4 times of drying. Hoe received the highest rating. The texture, which is an indicator of the quality of dry snacks, was evaluated as the highest number of drying times from the day of storage to the 3 days of storage. No difference was seen. Therefore, it was confirmed that repeating the drying number 2 to 3 times for drying snack can improve the product characteristics when drying pumpkin.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, Of the right.

Claims (12)

Salt immersion step of immersing the pumpkin in a saline solution containing 0.01 to 1% by weight of NaCl ₂ and 0.01 to 1% by weight of MgCl ₂ ;
A steaming step of steaming the soaked pumpkin for 1 to 6 minutes;
A sugar solution immersion step of immersing the steamed pumpkin in a sugar solution containing sugar (糖) and
It comprises a drying step of drying the pumpkin immersed in the sugar solution
Method of making pumpkin dry snacks.
The method of claim 1,
The pumpkin is sweet pumpkin
Method of making pumpkin dry snacks.
delete delete The method of claim 1,
The sugar solution is any one selected from the group consisting of sugar, glucose, oligosaccharides, fructose and mixtures thereof
Method of making pumpkin dry snacks.
The method of claim 1,
The sugar solution is 100 parts by weight of sugar, and
It comprises 40 to 120 parts by weight of glucose relative to the sugar
Method of making pumpkin dry snacks.
The method according to claim 6,
The sugar solution is based on 100 parts by weight of the sugar
It further comprises 20 to 60 parts by weight of oligosaccharide
Method of making pumpkin dry snacks.
The method of claim 1,
The sugar dipping step is that the steamed pumpkin is immersed in the sugar solution for 10 to 30 hours
Method of making pumpkin dry snacks.
The method of claim 1,
The drying step is to dry the hot air for 3 to 10 hours at 50 to 90 ℃
Method of making pumpkin dry snacks.
The method of claim 1,
The method of manufacturing the pumpkin dry snack before the salt dipping step or steaming step
It further comprises a pretreatment step of blending the pumpkin
Method of making pumpkin dry snacks.
11. The method of claim 10,
The pretreatment step is to be blended at 50 to 90 ℃
Method of making pumpkin dry snacks.
The method of claim 1,
The method of manufacturing the pumpkin dry snack after the drying step
Further comprising the steaming and drying step of repeating the steaming step and the drying step 1 to 4 times
Method of making pumpkin dry snacks.

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