KR101401543B1 - Manufacturing methods of dried blueberry and processed products containing dried blueberry - Google Patents

Abstract

Unlike the freeze-drying method of the present invention, the method of the present invention is dehydrated without degeneration or damage of the cell wall of blueberry, unlike the pickled dehydration and drying method, the extract is not penetrated into the blueberry cells, It can be effectively used for producing processed foods including dried blueberries because it can be efficiently dehydrated to maximize the availability as a food material and contribute to the production of functional processed foods.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a process for producing dried blueberries,

The present invention relates to a method for producing amansii Lamouroux) extract and processed foods containing blueberry ( Vaccinium spp. ).

Blueberries ( Vaccinium spp. ) Contains a large amount of functional ingredients such as anthocyanin pigment, polyphenol, dietary fiber, and antioxidant, antioxidant effect and vision enhancement. It is growing rapidly in recent years. However, there is a problem that the quality deterioration such as being spoiled and corrupted during storage and distribution due to the short quality maintenance period of 1-2 days and fragile perilla and meat quality occurs rapidly. Therefore, in order to improve the storage stability of domestic blueberries and high value-added processing, it is necessary to develop drying technology considering production requirements and economy. Particularly, the dehydration and drying method using the low-molecular weight edible fruit extract extracted from the mugwort, which is used in the present invention, differs greatly from the method of dehydration-drying using sugar corn syrup, high fructose corn syrup and sugar, Since the resulting saccharide is not introduced and remains, it is advantageous to maximize utilization as a food material. It is very meaningful to develop low - molecular umbrella extract which is used as a dehydration and drying agent as an eco - friendly food material by utilizing it as a by - product in paper manufacturing using umbellata. (Korean Patent Registration No. 10-2007-0040551) and a method for producing a paper surface sizing agent using a green algae extracted from red algae (Korean Patent Registration No. 10-2009-0087556) Is known.

In particular, the dehydration drying method used in the present invention is a drying method using a hot-air drying method that deteriorates quality such as discoloration due to heat and loss of flavor, or freeze drying method in which the texture is deteriorated by freezing, It is a new drying method that can compensate for the disadvantages.

In the case of domestic rice, the amount of rice is continuously increasing due to the improvement of breed, while the consumption is decreasing. In the case of domestic rice, consumption of high quality rice cake containing functional ingredient considering consumer's health orientation and convenience Development of rice processing products is urgent.

Particularly, Korean Patent Registration No. 10-2010-0089588 discloses a method in which a red algae low molecular weight extract is used as a food dehydrating agent and mixed with a vegetable fruit tissue so that the diffusion pressure of the polymer squeezes moisture inside the cell, The present invention attempts to use a low molecular weight extract from Mugwort, more specifically and in a manner suitable for the drying of blueberries.

Accordingly, the present inventors have applied blueberry to a dehydration drying method using a low molecular weight bean curd extract, which is extracted from a mugwort, to improve the quality, shelf life, and utility of blueberry as compared with the conventional method using a pickling method, a freeze drying method or a hot air drying method The dried blueberries were prepared using the dehydration drying method and the dried blueberries were added.

It is an object of the present invention to provide a process for producing dried blueberries using an extract of Mugwort.

Another object of the present invention is to provide a dried blueberry which is prepared by using an extract of Mugwort.

It is another object of the present invention to provide a processed food comprising dried blueberries.

In order to achieve the above object,

1) Blueberry ( Vaccinium spp. ) To Gelidium amansii Lamouroux) extract, followed by mixing;

2) allowing the mixture of step 1) to stand to dry the blueberries; And

3) washing the dried blueberries of step 2) and then drying the dried blueberries.

In addition,

1) Blueberry ( Vaccinium spp. ) To Gelidium amansii Lamouroux) extract, followed by mixing;

2) allowing the mixture of step 1) to stand to dry the blueberries; And

3) drying the dried blueberries of step 2) and then drying the dried blueberries.

In addition, the present invention provides a processed food comprising the dried blueberry.

Unlike the freeze-drying method of the present invention, the method of the present invention is dehydrated without degeneration or damage of the cell wall of blueberry, unlike the pickled dehydration and drying method, the extract is not penetrated into the blueberry cells, The dehydration treatment can be efficiently performed to maximize the availability as a food material and contribute to the production of functional processed foods. The processed foods containing the dried blueberries can be used for the production of processed foods having improved functionality and palatability, and contribute to the expansion of consumption of rice, wheat, barley, corn, etc. and can be usefully used for the development of high value-added functional foods.

FIG. 1 is a diagram illustrating a process for preparing dried blueberries using a low-molecular weight extract from a mugwort.
FIG. 2 is a photograph of a blueberry dried using a low-molecular weight extract from a mugwort.
FIG. 3 is a diagram illustrating a process of manufacturing a baesulgi including a dried blueberry.
Fig. 4 is a photograph of a whitening machine including a dried blueberry. Fig.

Hereinafter, the present invention will be described in detail.

According to the present invention,

1) Blueberry ( Vaccinium spp. ) To Gelidium amansii Lamouroux) extract, followed by mixing;

2) allowing the mixture of step 1) to stand to dry the blueberries; And

3) washing the dried blueberries of step 2) and then drying the dried blueberries.

The blueberry in the step 1) is preferably fresh or frozen, but is not limited thereto.

The extract of Angelica keiskei koidz. In step 1)

1) a step of extracting or acid-extracting the mugwort; And

2) concentrating and drying the extract of step 1), but it is not limited thereto.

Preferably, the extract is added in an amount of 10% to 80% (W / W) based on the total weight of the mixture, more preferably 70% to 80% (W / W) of the whole mixture.

The extraction of the step 1) is preferably carried out at 100 ° C to 140 ° C for 1 hour to 3 hours, more preferably at 120 ° C for 2 hours, but is not limited thereto.

The drying of the step 2) is preferably performed in an incubator at 20 ° C to 30 ° C for 6 to 10 hours, but is not limited thereto.

The drying of the step 3) is preferably carried out in an incubator at 10 ° C to 40 ° C, but is not limited thereto.

The present inventors added Blueberry extract to the blueberry, followed by mixing and dehydration in a shaking incubator. After dewatering, it was washed for several seconds to remove low molecular substances on the surface of the blueberry, and the water was removed. Then, the dried blueberry was prepared in the incubator to remove residual water (see FIGS. 1 and 2). In addition, it was confirmed that when the blueberry was dried using the extract of the present invention, the drying effect of blueberry was superior to that of the conventional drying agents polyethylene glycol 4000 and maltodextrin DE 14-20 (see Table 1). In addition, when compared with the degree of dehydration of the dried blueberries by other known methods, it was confirmed that the dried blueberries obtained by the production method of the present invention had a superior drying effect (see Table 2). The dried blueberry has an advantage of being economical and eco-friendly since the dehydration treatment using the extract of Mugwort is carried out at room temperature and atmospheric pressure, and thus the cell tissue and functional components of blueberry are not denatured.

Unlike the freeze-drying method, which has the disadvantage that the damage and processing time of the cell tissue is high, the dried blueberry of the present invention is dehydrated and dried without degeneration or damage of cell walls of blueberry, Unlike the dehydrated sugar-picking method, in which the concentration gradient is not maintained due to the penetration of water into the cells, and thus the dehydration is limited, the extract of Eugyugakusai does not penetrate into the blueberry cells, It is possible to maximize the availability as a food material and contribute to the production of functional processed foods by using the conventional lyophilization method or the pickled and dehydrated drying method rather than the dried blueberry which has a large amount of sugar.

In addition, the present invention provides a processed food comprising the dried blueberries.

The processed food is preferably rice processed food, but is not limited thereto.

The rice processed food is preferably a white rice cake or a section, but is not limited thereto.

The processed food is preferably yogurt, but is not limited thereto.

The present inventors used dry blueberries as an additive raw material in the manufacture of a baesulgi. In the preparation of Baekseulgi with dried blueberries, rice was immersed in water at room temperature, and after being soaked in water, the water was removed from the sieve, and salt was added and pulverized using a roller mill. The pulverized rice flour was passed through a mesh sieve to uniformly prepare the particles. The dried rice bran, sugar, and water were added thereto, and the mixture was uniformly mixed. Thereafter, the manufactured Baekseilgi was cooled at room temperature, and a Baekseilgi cut into a certain size was prepared (see Figs. 3 and 4).

The processed foods containing the dried blueberries of the present invention can be used for the production of processed foods having improved functionality and palatability by adding dried blueberries and contribute to the expansion of consumption of rice, wheat, barley and corn, It can be useful for development.

Hereinafter, the present invention will be described in detail with reference to examples.

However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Extracted from Mugwort Low molecule  Drying with Mugwort extract Blueberry  Produce

Gelidium amansii Lamouroux) was carried out as follows to prepare dried blueberries.

Specifically, 4 kg of watercress larvae were washed with water to remove impurities and extracted with heating at 120 ° C for 2 hours using 15 L of water and 400 mL of acetic acid as an extraction solvent. After that, bleaching treatment was performed by ozone gas (8.5 g / h) for 48 hours, centrifuged at 7000 × g for 20 minutes, and the supernatant was subjected to ultrafiltration with a molecular weight of 5000 Da or less. Thereafter, the ultrafiltered supernatant was concentrated under reduced pressure and lyophilized to give a powdery low molecular weight bean curd extract.

The blueberry was dewatered and dried using the prepared low-molecular weight bean curd extract. Blueberries ( Vaccinium spp . ) Was dispersed in a polyethylene terephthalate (PET) container in a constant volume of 100 g, and 80% (w / w) of a low-molecular-weight powder extracted from a mugwort (the ultrafiltration was removed by the above-described ultrafiltration process) And the mixture was dehydrated in a shaking incubator at 25 ° C for 8 hours. After dehydration, it was washed for 30 seconds to remove low molecular substances on the surface of the blueberry, and the water was removed. Then, the blueberry was allowed to stand in a 25 ° C incubator for 8 hours to remove residual water. (Fig. 1).

As a result, about 110 g of dried blueberries were obtained (Fig. 2).

dry Blueberry  Comparison of drying effect

The drying effect of the dry blueberry prepared in Example 1 was compared as follows.

Specifically, the moisture content of the dried blueberries prepared in Example 1 was examined. In order to compare with other desiccants, the same amounts of polyethylene glycol 4000 and maltodextrin DE 14-20 were dried using the same method as in Example 1, and then the moisture contents were compared ).

Desiccant Type Moisture content after desiccant treatment Leaf Extract 58% Polyethylene glycol 4000 65% Maltodextrin DE 14-20 68%

As a result, it was found that the drying effect of blueberry was more excellent when the blueberry was dried using the extract of the present invention than the conventional desiccant, polyethylene glycol 4000 and maltodextrin DE 14-20 (Table 1).

In addition, the water content of the dried blueberries was compared with that of the dried blueberries using the conventionally known drying methods such as sugar-picking, hot-air drying and freeze-drying (Table 1) 2).

Drying method Moisture content after drying Dehydration and drying 15% Pickles 23% hot air dry 18% Freeze-dried 22%

As a result, when compared with the degree of dehydration of the dried blueberries by other known methods, it was confirmed that the dried blueberries obtained by the production method of the present invention had a superior drying effect (Table 2).

dry Blueberry  Preparation of added bauxite

 The dried blueberry obtained from the above <Example 1> was used for the preparation of Baeksulgi as follows.

Specifically, the dried blueberry obtained from <Example 1> was used as an additive raw material in the production of a baesulgi. In the preparation of Baekseolgi added with dry blueberry, 4 kg of rice was immersed in water at room temperature for 2 hours, and after being soaked, the water was removed from the sieve and 50 g of salt was added and pulverized twice using a roller mill. The pulverized rice flour was passed through a 20-mesh sieve to uniformly prepare particles. 100 g of dried blueberries, 1 kg of sugar and 500 mL of water were added to the mixture, and the resulting mixture was uniformly mixed in a steamer at about 100 ° C. for 20 minutes Heat treated to make it gorgeous. Thereafter, the manufactured Baeksujil was cooled at room temperature for 30 minutes, cut to a predetermined size, and packed into a linear low density polyethylene film (LLD-PE film) (FIG. 3).

As a result, a whitening machine including dry blueberry was prepared (Fig. 4). The yield of the manufactured Baeksulgi was 5 kg.

dry Blueberry  Preparation of added yogurt

In order to prepare yogurt yogurt using the dried blueberry obtained from the above <Example 1>, the following procedure was carried out.

Specifically, fat from milk was normalized to 0-3.8% and concentrated or powdered (2-4%). Thereafter, sugar and stabilizer were added and heat treated at 90 占 폚 for 10 minutes. After homogenization (150-200 bar), the culture was cooled to a temperature of 40-43 ° C and the strain was inoculated. After fermentation at 43 ° C for 3 hours, coagulation was carried out and the mixture was cooled at 20-25 ° C. The yogurt and dried blueberry were mixed, packaged and refrigerated at 4 ° C.

Claims (11)

1) To blueberry ( Vaccinium spp. ) Adding 40 to 80% (w / w) watercress extract to the whole mixture, and mixing;
2) allowing the mixture of step 1) to stand in an incubator at 20 to 30 ° C for 6 to 10 hours to dry blueberries; And
3) drying the dried blueberries of step 2), followed by drying in an incubator at 10 to 40 ° C.
The method according to claim 1, wherein the blueberry in step 1) is fresh or frozen.
The method according to claim 1, wherein the step 1)
1) a step of extracting or acid-extracting the mugwort; And
2) concentrating and drying the extract of step 1), which is hot-water extracted or acid-extracted, and drying the extract.
delete delete delete delete Dried &lt; / RTI &gt; blueberry,
1) To blueberry ( Vaccinium spp. ) Adding 40 to 80% (w / w) watercress extract to the whole mixture, and mixing;
2) allowing the mixture of step 1) to stand in an incubator at 20 to 30 ° C for 6 to 10 hours to dry blueberries; And
3) drying the dried blueberries of step 2), followed by drying in an incubator at 10 to 40 ° C.
The processed food according to claim 8, wherein the processed food is a rice processed food.
[10] The processed food according to claim 9, wherein the processed rice food is a baesulgi or a slice.
The processed food according to claim 8, wherein the processed food is yogurt yogurt.

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