KR101384231B1 - Semi-drying method of a fruits or vegetables - Google Patents

Semi-drying method of a fruits or vegetables Download PDF

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KR101384231B1
KR101384231B1 KR1020130053897A KR20130053897A KR101384231B1 KR 101384231 B1 KR101384231 B1 KR 101384231B1 KR 1020130053897 A KR1020130053897 A KR 1020130053897A KR 20130053897 A KR20130053897 A KR 20130053897A KR 101384231 B1 KR101384231 B1 KR 101384231B1
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vegetables
fruits
drying
dryer
juice
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KR1020130053897A
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Korean (ko)
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이현희
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주식회사 와이앤비푸드 농업회사법인
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    • 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
    • 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
    • A23B7/005—Preserving by heating
    • 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
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

The present invention relates to a method for partially drying fruits or vegetables in order to prevent browning thereof. More specifically, the method comprises: an extracting step of peeling fruits or vegetables, cutting them into pieces having a thickness of 2-2.5 cm, and adding the pieces to a juicer so that 15-25% of the total juice from the fruits or vegetables is extracted to be discharged; an adding step of adding the fruits or vegetables made to discharge some juice in the extracting step into a dryer; a first drying step of spraying cold air of -3 to -7°C to the top end inside the dryer in which the fruits or vegetables made to discharge some juice are added and spraying hot air of 50-60°C to the bottom end therein so that the fruits or vegetables made to discharge some juice are dried for 4.5-5 hours ; and a second drying step of forming a vacuum inside of the dryer by means of a vacuum pump if the water content of the fruits or vegetables right after the first drying step is 45-55% and then drying the fruits or vegetables in the vacuum dryer through heat of 30-40°C until the water content thereof is reduced to 35-45% so as to prevent browning thereof. The method for partially drying fruits or vegetables in order to prevent browning thereof according to the present invention accelerates the air circulation inside a dryer in order to change the drying method and time so that the browning of fruits or vegetables is prevented and the fruits or vegetables are partially dried to maintain the fragrance thereof. [Reference numerals] (AA) Start; (BB) Finish; (S110) Extracting step of peeling fruits or vegetables, cutting them into pieces having a thickness of 2-2.5 cm, and extracting juice to be discharged therefrom; (S120) Adding step of adding the fruits or vegetables, which are made to discharge some juice, into a dryer; (S130) First drying step of drying the fruits or vegetables, which are made to discharge some juice, by spraying cold air of -3 to -7°C to the top end inside the dryer and by spraying hot air of 50-60°C to the bottom end therein; (S140) Second drying step of forming a vacuum inside the dryer if the water content of the fruits or vegetables right after the first drying step is 45-55% and then drying the fruits or vegetables in the vacuum dryer through heat of 30-40°C until the water content thereof is lowered to 35-45%

Description

갈변현상이 예방되는 과일 또는 채소 반건조방법{SEMI-DRYING METHOD OF A FRUITS OR VEGETABLES}Semi-drying method of fruits or vegetables to prevent browning phenomenon {SEMI-DRYING METHOD OF A FRUITS OR VEGETABLES}

본 발명은 갈변현상이 예방되는 과일 또는 채소 반건조방법에 관한 것으로서, 보다 상세하게는 상기 건조기 내부의 공기 순환을 빠르게 하여 과일 또는 채소를 빠르게 반건조시킬 수 있고, 향과 그 색상이 변하지 않도록 과일 또는 채소를 반건조시킬 수 있는 갈변현상이 예방되는 과일 또는 채소 반건조방법에 관한 것이다.
The present invention relates to a semi-drying method of fruits or vegetables in which browning is prevented, and more particularly, to quickly semi-dry fruits or vegetables by accelerating the air circulation inside the dryer, so that the flavor and its color do not change. Or it relates to a semi-drying method of fruits or vegetables to prevent browning that can semi-dry vegetables.

일반적으로 과일을 섭취하고자 할 때는 제철에 나는 과일을 섭취하는 것이 가장 좋은 방법이다. 하지만 상황과 여건이 허락되지 못하기 때문에 과일을 건조하거나 가공하여 분말 또는 쥬스로 만들어 계절 상품을 연중상품으로 만들어 1년 내내 먹을 수 있도록 하였다.In general, when you want to eat fruit is the best way to eat fruit in season. However, because conditions and conditions are not allowed, the fruit is dried or processed into powder or juice, making seasonal products into year-round products that can be eaten all year round.

하지만 파인애플의 경우 기존의 진공건조 방식으로 수분을 탈취하게 될 경우 유통기한이나 물류비용을 줄일 수 있는 효과가 있었으나, 섭취 과정에서 너무 질기거나 향과 그 색상이 변하게 되는 등 상품성이 떨어지는 문제점이 있었다.However, pineapple had the effect of reducing the expiration date or logistics cost when deodorizing moisture by the conventional vacuum drying method, but there was a problem in that the product quality was too poor or the fragrance and its color changed during the intake process.

또한, 건조시간이 너무 길어지게 되는 경우에는 경제성이 떨어지게 되기 때문에 기존의 진공건조 방식으로 파인애플을 건조하기에는 어려움이 있었다.
In addition, when the drying time becomes too long, it is difficult to dry the pineapple by the conventional vacuum drying method because the economic efficiency is lowered.

예를 들어, 한국공개특허 제10-2007-0019915호는 진공 건조 장치 및 진공 건조 방법에 관한 것으로서, 피건조체가 위치하는 상부에 다수개의 배기구가 형성되어 있는 진공 챔버, 상기 진공 챔버의 배기구와 연결되어 있는 흡입관 및 상기 흡입관과 연결되어 있는 진공펌프를 포함한다. 이러한 진공 건조 장치를 이용한 진공 건조 방법은 상부에 다수개의 배기구가 형성되어 있는 진공 챔버 내에 피건조체를 안착하여, 상기 배기구 아래에 피건조체를 위치시키는 단계 및 상기 배기구와 흡입관을 통해 연결되어 있는 진공 펌프를 구동하여 피건조체를 건조하는 단계를 포함한다. 해당 발명은 진공 챔버의 상부에 형성되는 다수개의 배기구를 통해 기체를 균등하게 배기할 수 있어, 큰 면적의 피건조물에도 적용이 가능하고, 다수개의 배기구를 통해 2단으로 배기할 수 있어 건조시간을 단축할 수 있는 효과가 있다.For example, Korean Patent Laid-Open Publication No. 10-2007-0019915 relates to a vacuum drying apparatus and a vacuum drying method, and includes a vacuum chamber in which a plurality of exhaust ports are formed at an upper portion where a to-be-dried body is located, and connected to an exhaust port of the vacuum chamber. It includes a suction pipe and a vacuum pump connected to the suction pipe. In the vacuum drying method using the vacuum drying apparatus, a to-be-dried body is placed in a vacuum chamber in which a plurality of exhaust ports are formed at an upper portion thereof, thereby placing the dry object under the exhaust port and a vacuum pump connected through the exhaust port and a suction pipe. Driving to dry the dry object. The present invention can evenly exhaust the gas through a plurality of exhaust ports formed in the upper portion of the vacuum chamber, can be applied to a large area of the dry matter, and can be exhausted in two stages through a plurality of exhaust ports to dry the drying time There is an effect that can be shortened.

하지만, 해당 발명은 과일 또는 채소의 내부에 함유된 수분이 탈취된 이후에도 가해지는 열에 따라 발생하는 갈변현상과 향이 변하게 되는 문제가 있었고, 해당 발명은 건조 장치를 이용하여 건조하는 단계에 대해서만 명시되어 있을 뿐, 피건조체를 건조하는데 반드시 필요한 건조 시간, 가해지는 열의 온도 등이 명시되어 있지 않은 문제점이 있었다.
However, the present invention had a problem that the browning phenomenon and the aroma generated by the heat applied even after the moisture contained in the inside of the fruit or vegetable was changed, and the present invention may be specified only for the drying step using a drying apparatus. In addition, there is a problem that the drying time, the temperature of the applied heat, and the like, which are necessary for drying the dry object, are not specified.

한국공개특허 제10-2007-0019915호Korean Patent Publication No. 10-2007-0019915

본 발명은 상기와 같은 문제점을 감안하여 안출된 것으로, 본 발명의 목적은, 건조기 내부의 공기 순환을 빠르게 하여 건조를 하는 등 건조 방식 및 시간을 변경하여 과일 또는 채소의 갈변현상을 방지하고, 향이 유지되도록 반건조하는 갈변현상이 예방되는 과일 또는 채소 반건조방법을 제공하는데 있다.
The present invention has been made in view of the above problems, an object of the present invention, by changing the drying method and time, such as drying by drying the air circulation faster in the dryer to prevent browning of fruits or vegetables, The present invention provides a method of semi-drying a fruit or vegetable that prevents browning from being semi-dried to be maintained.

상기한 바와 같은 목적을 달성하기 위한 본 발명의 특징에 따르면, 제 1발명은, 과일 또는 채소의 껍질을 벗겨내고, 2㎝ ~ 2.5㎝의 두께로 잘라낸 후 착즙기에 투입하여 상기 과일 또는 채소의 즙 중 15％ ~ 25％를 착즙하는 착즙단계, 상기 착즙단계에서 착즙된 과일 또는 채소를 건조기에 투입하는 투입단계, 상기 과일 또는 채소가 투입된 건조기 내부의 상단으로 -3℃ ~ -7℃의 냉기를 분사하고, 하단으로 50℃ ~ 60℃의 열기를 분사하여 4시간 30분 ~ 5시간 동안 상기 과일 또는 채소를 건조하는 제1건조단계 및 상기 제1건조단계 이후 과일 또는 채소의 수분 상태가 45％ ~ 55％ 남았을 경우 갈변현상을 방지하기 위하여 진공펌프를 이용하여 건조기 내부를 진공 상태로 만들고, 상기 과일 또는 채소의 수분 상태가 35％ ~ 45％가 될 때까지 30℃ ~ 40℃의 열기로 건조하는 제2건조단계가 포함되어 이루어지는 것을 특징으로 한다.
According to a feature of the present invention for achieving the above object, the first invention, peeling the fruit or vegetable, cut to a thickness of 2cm ~ 2.5cm and put into the juicer juice of the fruit or vegetable 15% to 25% of the juice extraction step, the step of putting the fruit or vegetable juice in the juice extracting step, the cold air of -3 ℃ ~ -7 ℃ to the top of the dryer inside the fruit or vegetable Spraying, 50 ℃ ~ 60 ℃ hot air to the lower end of the first drying step and drying the fruit or vegetable for 4 hours 30 minutes to 5 hours and the moisture state of the fruit or vegetable after the first drying step 45% In case of remaining 55%, the inside of the dryer is vacuumed using a vacuum pump to prevent browning, and dried by heat of 30 ° C. to 40 ° C. until the moisture of the fruit or vegetable becomes 35% to 45%. It is characterized in that it comprises includes a second drying step.

제 2발명은, 제 1발명에서, 상기 제1건조단계는 상기 건조기 내부의 공기 순환 속도를 높이기 위해 상기 건조기 내부의 상단으로 분사되는 냉기와 하단으로 분사되는 열기를 각각 반대방향에서 분사하도록 형성되는 것을 특징으로 한다.
According to a second invention, in the first invention, the first drying step is formed to inject in the opposite direction to the hot air injected into the upper end of the dryer and the hot air injected into the lower end in order to increase the air circulation rate inside the dryer. It is characterized by.

제 3발명은, 제 1발명에서, 상기 제2건조단계에서 진공기의 내부를 진공 상태로 만드는 진공펌프는 분당 30ℓ ~ 35ℓ의 진공압을 만들어낼 수 있는 용량의 진공펌프가 사용되는 것을 특징으로 한다.
The third invention, in the first invention, the vacuum pump for making the interior of the vacuum in the second drying step in the vacuum state is characterized in that a vacuum pump of a capacity capable of producing a vacuum pressure of 30 L ~ 35 L per minute is used do.

본 발명에 따른 갈변현상이 예방되는 과일 또는 채소 반건조방법은 건조기 내부의 공기 순환을 빠르게 하여 건조를 하는 등 건조 방식 및 시간을 변경하여 과일 또는 채소의 갈변현상을 방지하고, 향이 유지되도록 반건조되는 효과가 있다.
The semi-drying method of fruits or vegetables in which the browning phenomenon is prevented according to the present invention prevents the browning of the fruits or vegetables by changing the drying method and time, such as drying by rapidly drying the air circulation inside the dryer, and semi-dried to maintain the flavor It is effective.

도 1은 본 발명의 일 실시예에 따른 갈변현상이 예방되는 과일 또는 채소 반건조방법을 나타내는 순서도이다.1 is a flow chart showing a fruit or vegetable semi-drying method to prevent browning phenomenon according to an embodiment of the present invention.

이하에서는 본 발명에 따른 갈변현상이 예방되는 과일 또는 채소 반건조방법에 관하여 첨부되어진 도면과 함께 더불어 상세히 설명하기로 한다.
Hereinafter, the fruit or vegetable semi-drying method to prevent browning according to the present invention will be described in detail with the accompanying drawings.

도 1은 본 발명의 일 실시예에 따른 갈변현상이 예방되는 과일 또는 채소 반건조방법을 나타내는 순서도이다. 도 1에 도시된 바와 같이 본 발명은 건조기 내부의 공기 순환을 빠르게 하여 과일 또는 채소를 빠르게 건조시킬 수 있고, 향과 그 색상이 변하지 않도록 과일 또는 채소를 건조시킬 수 있는 갈변현상이 예방되는 과일 또는 채소 반건조방법에 관한 것이다.1 is a flow chart showing a fruit or vegetable semi-drying method to prevent browning phenomenon according to an embodiment of the present invention. As shown in FIG. 1, the present invention may speed up the air circulation in the dryer to quickly dry the fruit or vegetable, and the browning phenomenon may be prevented from drying the fruit or vegetable so that the flavor and its color do not change. It is about a semi-drying method of vegetables.

이러한 갈변현상이 예방되는 과일 또는 채소 반건조방법은 착즙단계(S110), 투입단계(S120), 제1건조단계(S130) 및 제2건조단계(S140)가 포함되어 구성된다.The fruit or vegetable semi-drying method of preventing such browning is composed of a juice step (S110), the input step (S120), the first drying step (S130) and the second drying step (S140).

상기 착즙단계(S110)는 과일 또는 채소의 껍질을 벗겨내고, 2㎝ ~ 2.5㎝의 두께로 잘라낸 후 착즙기에 투입하여 상기 과일 또는 채소의 즙 중 15％ ~ 25％를 착즙하는 단계이다. 이때, 과일 또는 채소의 두께를 2㎝ 이하로 잘라낼 경우 건조과정에서 과즙이 모두 증발되어 건조가 끝난 뒤의 과일 또는 채소가 너무 질기게 되어 섭취가 불편하게 된다.The juice step (S110) is a step of peeling the fruit or vegetable peel, cut to a thickness of 2cm ~ 2.5cm and put into the juicer to juice 15% to 25% of the juice of the fruit or vegetable. At this time, if the thickness of the fruit or vegetable is cut to 2cm or less, all the juices are evaporated during the drying process, and the fruits or vegetables after drying are too tough to be ingested.

또한, 이러한 착즙단계(S110)를 거치지 않을 경우에는 건조시간이 길어지게 되어 경제성이 떨어지고, 건조과정 중 열에 민감한 과일 또는 채소의 색이 갈변이 되는 문제가 발생되기 때문에 본 발명에서는 상기 착즙단계(S110)를 반드시 거치게 된다.In addition, when the juice step (S110) is not passed through the drying time is long, the economical efficiency is reduced, the problem of the browning of the heat-sensitive fruits or vegetables during the drying process occurs in the present invention, the juice step (S110) You must go through

상기 투입단계(S120)는 상기 착즙단계(S110)에서 착즙된 과일 또는 채소를 건조기에 투입하는 단계이다. 이때, 상기 투입단계(S120)에서 투입되는 과일 또는 채소는 일반적으로 채반 등에 담아 투입되게 된다.The input step (S120) is a step of putting the fruit or vegetables juiced in the juice step (S110) to the dryer. At this time, the fruits or vegetables to be introduced in the input step (S120) is generally put in a tray or the like.

상기 제1건조단계(S130)는 상기 과일 또는 채소가 투입된 건조기 내부의 상단으로 -3℃ ~ -7℃의 냉기를 분사하고, 하단으로 50℃ ~ 60℃의 열기를 분사하여 4시간 30분 ~ 5시간 동안 상기 과일 또는 채소를 건조하는 단계이다. 이때, 상기 제1건조단계(S130)는 상기 건조기 내부의 상단으로 분사되는 냉기와 하단으로 분사되는 열기를 각각 반대방향에서 분사하여 상기 건조기 내부의 공기 순환을 빠르게 형성된다.The first drying step (S130) is a spray of cold air of -3 ℃ ~ -7 ℃ to the top of the inside of the dryer, the fruit or vegetable is injected, and spraying hot air of 50 ℃ ~ 60 ℃ to the bottom 4 hours 30 minutes ~ Drying the fruit or vegetable for 5 hours. At this time, the first drying step (S130) is a cold air is injected to the upper end of the inside of the dryer and the hot air is sprayed in the opposite direction, respectively, the air circulation inside the dryer is quickly formed.

상기 건조기 내부에 형성되는 빠른 공기순환에 의해 상기 건조기 내부 공기의 기압차가 크게 발생되고, 공기의 회전속도가 빨라지게 되며, 건조기 내부의 온도는 6℃ ~ 7℃ 가 된다. 이에 따라, 상기 건조기 내부에 투입된 과일 또는 채소를 빠르게 건조시킬 수 있게 되고, 상기 과일 또는 채소의 수분 상태가 45％ ~ 55％가 될 때까지 건조시켜 준다.Due to the rapid air circulation formed inside the dryer, the air pressure difference between the air inside the dryer is greatly generated, and the rotation speed of the air is increased, and the temperature inside the dryer is 6 ° C. to 7 ° C. Accordingly, the fruits or vegetables introduced into the dryer can be quickly dried, and dried until the moisture state of the fruits or vegetables becomes 45% to 55%.

또한, 상기 제1건조단계(S130)에서의 건조 방법은 과일 또는 채소의 수분 상태를 45％ ~ 55％ 까지 건조시킬 수 있으나 그 이상 건조시키게 되면 더 이상의 잔여수분은 빠져나가지 못하고, 갈변현상이 일어나게 되기 때문에 유의하도록 한다.In addition, the drying method in the first drying step (S130) may dry the moisture state of the fruit or vegetable up to 45% to 55%, but if dried further, the remaining moisture does not escape, browning phenomenon occurs Be careful.

또한, 상기 제1건조단계(S130)는 과즙이 일정하게 퍼지며 건조되도록 건조 과정 중 상기 과일 또는 채소를 수시로 뒤집어주는 것이 바람직하다.In addition, in the first drying step (S130), it is preferable to invert the fruits or vegetables from time to time during the drying process so that the juice spreads regularly.

상기 제2건조단계(S140)는 상기 제1건조단계(S130) 이후 과일 또는 채소의 수분 상태가 45％ ~ 55％ 남았을 경우 갈변현상을 방지하기 위하여 진공펌프를 이용하여 건조기 내부를 진공 상태로 만들고, 상기 과일 또는 채소의 수분 상태가 35％ ~ 45％가 될 때까지 30℃ ~ 40℃의 열기로 건조하는 단계이다.The second drying step (S140) is to make the interior of the dryer in a vacuum state by using a vacuum pump to prevent browning when the moisture state of the fruit or vegetable remains 45% to 55% after the first drying step (S130) , The step of drying by heat of 30 ℃ ~ 40 ℃ until the moisture state of the fruit or vegetable is 35% to 45%.

상기 제2건조단계(S140)에서 온도를 더 올리거나 시간을 더 길게 할 경우 반건조가 아닌 완전건조가 되기 때문에 이에 따라 상품성이 떨어지는 문제가 발생되기 때문에 유의하도록 한다.Note that if the temperature is further increased or the time is increased in the second drying step (S140), since it becomes full drying instead of semi-drying, there is a problem of degrading the commerciality accordingly.

또한, 상기 제2건조단계(S140)에서 진공기의 내부를 진공 상태로 만들기 위해 사용되는 진공펌프는 분당 30ℓ ~ 35ℓ의 진공압을 만들어낼 수 있는 용량의 진공펌프가 사용될 수 있다.In addition, the vacuum pump used to make the interior of the vacuum in the vacuum state in the second drying step (S140) may be a vacuum pump having a capacity capable of producing a vacuum pressure of 30L ~ 35L per minute.

본 발명에 따른 갈변현상이 예방되는 과일 또는 채소 반건조방법은 건조기 내부의 공기 순환을 빠르게 하여 건조를 하는 등 건조 방식 및 시간을 변경하여 과일 또는 채소의 갈변현상을 방지하고, 향이 유지되도록 반건조되는 효과가 있다.
The semi-drying method of fruits or vegetables in which the browning phenomenon is prevented according to the present invention prevents the browning of the fruits or vegetables by changing the drying method and time, such as drying by rapidly drying the air circulation inside the dryer, and semi-dried to maintain the flavor It is effective.

이상에서와 같이 본 발명의 권리는 위에서 설명된 실시예에 한정되지 않고 청구범위에 기재된 바에 의해 정의되며, 본 발명의 분야에서 통상의 지식을 가진 자가 청구범위에 기재된 권리범위 내에서 다양한 변색과 개작을 할 수 있다는 것은 자명하다.
As described above, the rights of the present invention are not limited to the embodiments described above, but are defined by the claims, and various changes and modifications are made within the scope of the rights described in the claims by those skilled in the art. It is self evident.

Claims (3)

과일 또는 채소의 껍질을 벗겨내고, 2㎝ ~ 2.5㎝의 두께로 잘라낸 후 착즙기에 투입하여 상기 과일 또는 채소의 즙 중 15％ ~ 25％를 착즙하는 착즙단계(S110);
상기 착즙단계(S110)에서 착즙된 과일 또는 채소를 건조기에 투입하는 투입단계(S120);
상기 과일 또는 채소가 투입된 건조기 내부의 상단으로 -3℃ ~ -7℃의 냉기를 분사하고, 하단으로 50℃ ~ 60℃의 열기를 분사하여 4시간 30분 ~ 5시간 동안 상기 과일 또는 채소를 건조하는 제1건조단계(S130); 및
상기 제1건조단계(S130) 이후 과일 또는 채소의 수분 상태가 45％ ~ 55％ 남았을 경우 갈변현상을 방지하기 위하여 진공펌프를 이용하여 건조기 내부를 진공 상태로 만들고, 상기 과일 또는 채소의 수분 상태가 35％ ~ 45％가 될 때까지 30℃ ~ 40℃의 열기로 건조하는 제2건조단계(S140);
가 포함되어 이루어지는 것을 특징으로 하는 갈변현상이 예방되는 과일 또는 채소 반건조방법.
Peel off the fruit or vegetable, cut to a thickness of 2cm ~ 2.5cm and put into the juicer juice extracting the juice of 15% to 25% of the juice of the fruit or vegetable (S110);
Input step (S120) of putting the juice or fruit juiced in the juice step (S110) to the dryer;
Spraying cold air at -3 ° C to -7 ° C to the top of the dryer or the inside into which the fruit or vegetable is put, and drying the fruit or vegetable for 4 hours 30 minutes to 5 hours by spraying hot air at 50 ° C to 60 ° C at the bottom. The first drying step (S130) to; And
If the moisture state of the fruit or vegetable remains 45% to 55% after the first drying step (S130), the inside of the dryer is vacuumed using a vacuum pump to prevent browning, and the moisture state of the fruit or vegetable is A second drying step (S140) of drying at a temperature of 30 ° C. to 40 ° C. until it is 35% to 45%;
Semi-drying method of fruit or vegetables, characterized in that browning is prevented, characterized in that it comprises.
제 1항에 있어서, 상기 제1건조단계(S130)는
상기 건조기 내부의 공기 순환 속도를 높이기 위해 상기 건조기 내부의 상단으로 분사되는 냉기와 하단으로 분사되는 열기를 각각 반대방향에서 분사하도록 형성되는 것을 특징으로 하는 과일 또는 채소 반건조방법.
The method of claim 1, wherein the first drying step (S130)
Semi-dried method for fruit or vegetable, characterized in that for cooling the air circulation rate inside the dryer to inject the cold and the hot air injected to the lower end in the opposite direction, respectively.
제 1항에 있어서,
상기 제2건조단계(S140)에서 진공기의 내부를 진공 상태로 만드는 진공펌프는 분당 30ℓ ~ 35ℓ의 진공압을 만들어낼 수 있는 용량의 진공펌프가 사용되는 것을 특징으로 하는 갈변현상이 예방되는 과일 또는 채소 반건조방법.
The method according to claim 1,
In the second drying step (S140), the vacuum pump to make the inside of the vacuum state in the vacuum state of the browning phenomenon is characterized in that a vacuum pump having a capacity to produce a vacuum pressure of 30ℓ ~ 35ℓ is used Or semi-drying of vegetables.
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20170082467A (en) * 2016-01-06 2017-07-14 영남대학교 산학협력단 Preparation method of high-quality dried fruit without further chemical removal of astringency and sulfur fumigation

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06284861A (en) * 1993-04-01 1994-10-11 Nippon Oil & Fats Co Ltd Color change inhibitor for banana and production of dried banana
JPH10309161A (en) * 1997-05-13 1998-11-24 Nippon Jifuii Shokuhin Kk Production of dry vegetable and dry vegetable produced by the method
KR20090087576A (en) * 2008-02-13 2009-08-18 양영재 Apparatus for processing food

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06284861A (en) * 1993-04-01 1994-10-11 Nippon Oil & Fats Co Ltd Color change inhibitor for banana and production of dried banana
JPH10309161A (en) * 1997-05-13 1998-11-24 Nippon Jifuii Shokuhin Kk Production of dry vegetable and dry vegetable produced by the method
KR20090087576A (en) * 2008-02-13 2009-08-18 양영재 Apparatus for processing food

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20170082467A (en) * 2016-01-06 2017-07-14 영남대학교 산학협력단 Preparation method of high-quality dried fruit without further chemical removal of astringency and sulfur fumigation

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