KR101413066B1 - Manufacturing method of colored lyophilization Pear and colored lyophilization Pear - Google Patents

Abstract

The present invention relates to a method for producing a dried colorless dried fruit and to a dried colorless dried fruit produced thereby, which can be dyed up to the flesh of a dried colorless dried fruit, It is also advantageous to increase the consumption of the dried fruit by stimulating the taste of people by adding a new color to the existing browning pear dried fruit.
In addition, since the present nutrients of the stomach are also contained in the dried fruit of the present invention as described above, various age groups, such as childhood and adolescents in the present age who have busy schedules carry the nutrients .

Description

{Manufacturing method of colored lyophilization Pear and colored lyophilization Pear}

The present invention relates to a method for producing a dried colorless dried fruit, and to a dried colorless dried fruit produced by the method. More particularly, the present invention relates to a method for producing dried colorless dried fruit which is dyed up to the flesh of dried fruit, And a manufacturing method thereof.

The pear is one of the main fruit of Korea, and 80% of the fruit can be eaten. The moisture is 85 ~ 88% and the calorie is about 50kcal. The main ingredient of the alkaline food is carbohydrate, which contains 10 ~ 13% of sugar (fructose and sucrose), organic acids such as malic acid, tartaric acid and citric acid, vitamin B and C, fiber and fat.

Oriental Gangmok and Oriental herbal medicine According to the medical books, etc., the stomach is effective for gastric ulcer, constipation, and diuretic stimulation, and it is effective for desiccation and paralysis. In addition, strong alkaline food effective in promoting liver activity, hangover and thirst are effective in preventing adult diseases. It is also effective in bronchial diseases such as colds and relieving asthma. It helps to eliminate sputum and cough, relieve symptoms when the throat is resting, when the stomach is cold and sick, and also helps to treat the boil.

On the other hand, in the case of flesh of orchard such as pear, when the flesh of the fruit is stored in a state of high water content, after-ripening is carried out at room temperature or below, , The flavor has been lost and the quality of the fruit has been deteriorated.

For this reason, it is common to ship the fish as it is after harvesting, or to store it in the cold and dark place, and to control the shipment on the market.

In order to solve such a problem, in recent years, the boat has been dried and used as a snack or a snack. However, there has been a problem in that the color of the boat becomes yellow when dried, and the appetite is visually reduced.

In addition, as more and more consumers are consuming fruits in accordance with the well-being era, there are also products that can enhance the appetite visually by adding color to the monotonous white of the belly However, the preparation method is a method of depositing pigment after freeze drying or lyophilization after pigment deposition. However, in this method, not only the pigmentation was not uniformly observed in the embryo but also the outer surface of the fruit slice was colored and the pigment was not deposited to the inside of the flesh. So I tried to dyed for a long time, but it was not stained to the inside, but it became hard. The thickness of the fruit slice was set to 4 mm or less so that the pigment was deposited. However, the thickness of the dried fruit of the pear fruit became too thin to be dried, and the texture was remarkably decreased.

SUMMARY OF THE INVENTION The present invention has been made to solve the above problems, Pear-dried fruit The present invention also provides a method for producing a dried colorless dried fruit having excellent color and nutrition loss, which can be dyed up to the flesh of the flesh, and the dried colorless dry fruit and the dried colored fruit fruit snack prepared by the method.

In order to solve the above-described problems, the present invention provides a method for producing a pear fruit comprising the steps of: (1) (2) first lyophilizing the prepared fruit fruit slices; (3) dyeing the first lyophilized embryo fruit slice into a dye solution; And (4) secondarily lyophilizing the stained pear fruit slice; And drying the dried fruit.

According to a preferred embodiment of the present invention, the thickness of the folded fruit slice in the step (1) may be less than 7 to 9 mm.

According to a preferred embodiment of the present invention, the freeze-drying of the step (2) or (4) can be performed by lyophilizing at -40 to 0 ° C and 5 mtorr for 2 to 3 days, The coloring solution may be a natural color, and the natural coloring matter may include at least one selected from the group consisting of gilt, gardenia, carrot, wormwood, cactus fruit and wine.

According to a preferred embodiment of the present invention, the first lyophilized dried fruit slice for the coloring solution of step (3) And may be dyed for 25 to 30 minutes to be dyed. During the step (3) and the step (4), the pressure can be reduced to 18.5 mmHg or less at 18 to 22 ° C.

Another aspect of the present invention is Dried dry fruit with a thickness of 6 to 8 mm; And a natural pigment deposited in the entire interior of the dried fruit, wherein the dried fruit slurry is immersed in the pigment solution for 25 to 30 minutes for dyeing, Dried fruit, and may be a pear colored dry fruit which is dipped in a coloring liquid and then subjected to a reduced pressure at 18 to 22 ° C to 18.5 mmHg or lower. And the pear-dried fruit of the present invention has a moisture content of 10 to 14%.

Another aspect of the present invention provides a pear colored dry fruit snack comprising said pear colored dry fruit.

The pearly-colored dry fruit of the present invention can be dyed up to the flesh of the pear-dried fruit while maintaining excellent color, and can feel the flavor contained in the crispy, soft flesh and pigment solution without hardness, and is excellent in merchantability .

In addition, the freeze-drying process minimizes the loss of nutrients and functional ingredients, does not add harmful additives in the manufacturing process, and can be ingested in a variety of ages, including children and adolescents, The present invention provides a method for producing a boiled-colored dry fruit and a boiled-colored dry fruit prepared by the method.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a process diagram for explaining a method of manufacturing dried confectionery using raw and fresh bases according to the present invention.
FIG. 2B is a diagram showing the photograph of the step of preparing the dried colored fruit of the present invention. FIG. 2f is a second freeze-drying, and Fig. 2g is a photograph of a dark colored dried fruit product.
Fig. 3 shows the principle of preparation of colorless lyophilized dried microspheres, in which a dye solution penetrates into a cell and the cell wall is stained when the cell slice is immersed in the dye solution.
4A to 4D are graphs showing the results obtained by the present invention. Fig. 4A is a graph showing the results obtained by the present invention, It is a photograph.
FIGS. 5A and 5B are photographs of the dried colored fruiting fruits produced by the conventional technique, and FIG. 5B is a photograph of the conventional colored fruit fractions of FIG. 5A.
FIGS. 6A to 6F are photographs of a bluish-color fruit prepared by injecting a dye solution into a syringe, which is another prior art technique, and FIGS. 6B and 6C are photographs of a boat made of a step of injecting a dye solution using a 1cc syringe shown in FIG. FIG. 6E and FIG. 6F are cross-sectional photographs of the pear colored dry fruit prepared by the step of injecting the dye solution using the 5 ml syringe shown in FIG. 6D.
7a to 7c are photographs showing the degree of flesh dyeing according to the thickness of the fruit slices; 7a is a 4mm thick layer, 7b is 6-8mm thick, and 7c is 11mm thick.

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

As described above, the ship was shipped intensively during peak season, and its use was limited. In order to solve this problem, dry dried fruit was found, but when the pear was dried, the color became monotonous white and yellow, and visually decreased appetite , Pigmentation in the abdomen by the usual method, pigmentation did not settle to the inside of the flesh of the flesh There has been a problem in that it can not meet consumers' demands for diversification.

Accordingly, one aspect of the present invention is shown in FIG. 1, which comprises (1) preparing slices of embryo fruits (SlOO); (2) firstly lyophilizing the dried fruit slice (S110); (3) dyeing the first lyophilized embryo fruit slice into a dye solution (S120); (4) a step of reducing pressure (S130); And (5) secondarily lyophilizing the dyed pear fruit slices (S140). The method for producing dried pearl dried fruits according to claim 1, wherein the step (S140) I sought to solve the problem. Thus, it is possible to provide a pear colored dry fruit and a pear colored dry fruit snack which are dyed up to the flesh of the pear colored dry fruit and have excellent merchantability (see FIGS. 1, 2A to 2G).

The present invention is applied to ships only because the various conditions are significantly different and not to all kinds of errors.

In the step (1), a slice of a pear fruit is prepared. The variety of the pear is not limited to, but is not limited to, Shincheon, Saneun, Sunhwang, Youngsanbu, Sirang, Suwon,

And since freeze-drying is to remove moisture only while keeping the physical structure and nutritional components of the pulp well, the color and texture are retained even after drying. Therefore, the fruit used for freeze-drying may be preferably clean and not fruited. In addition, near the bruise may not be easily stained, so it is possible to remove the stomach part as much as possible.

According to a preferred embodiment of the present invention, the thickness of the gummy fruit slice in the step (1) is preferably less than 7 to 9 mm, and when the thickness of the gummy fruit slice is less than 7 mm, It is difficult to recognize as a colored freeze-dried fruit through the second freeze-drying process, and when it is 9 mm or more, the time required for drying the fruit becomes longer and economic efficiency becomes lower, May be less than 7 to 9 mm.

Next, the dried fruit slices prepared as the step (2) are first lyophilized. In this case, it is also possible to boil the fruit slices before the step (2), or to treat them.

According to a preferred embodiment of the present invention, in the step (2), the dried fruit slices are first lyophilized, and the lyophilized slices can be lyophilized at a temperature of -40 to 0 ° C and a pressure of 5 mtorr or less for 2 to 3 days.

If the temperature of the freeze-drying is less than -40 ° C, energy may be consumed and thus it may not be economical. If the freeze-drying temperature exceeds 0 ° C, It can be 40 ~ 0 ℃. Also, when the pressure exceeds 5 mTorr, it is not suitable because the shape of the fruit may not be maintained. The first lyophilization may be freeze-drying for 2 to 3 days under the above conditions. If it is less than 2 days, it may be insufficient for sufficient drying. If it exceeds 3 days, it may be unnecessary time, Freeze-drying can be carried out for 2 to 3 days. At this time, after the first lyophilization, the thickness of the pear fruit slice can be finely reduced by about 1 to 2 mm.

In the next step (3), the first lyophilized embryo fruit slice can be dyed and dyed in a dye solution to be dyed. The coloring liquid may be a natural color, and the natural coloring matter may be selected from the group consisting of ganoderma, gardenia, carrot, Cactus fruit And wine, and a coloring liquid commonly used in the art may be used (see FIG. 4).

4A to 4D are fruit fruits dyed with cactus fruit, Fig. 4B is a misted wort, Fig. 4C is a gardenia juice, Fig. It is a photograph of a vessel colored dry fruit dyed with wine.

In addition, freeze-dried flesh of flesh is concentrated in sugar, so it may be preferable to use water-soluble natural colorless liquid in any small amount, but it is preferable not to have sugar in a small amount of color. If sugar is used in a lot of coloring liquid, Sugar added by the dye solution can make the lyophilized fruit damp. According to a preferred embodiment of the present invention, in the step (3), the lyophilized dried fruit slices It can be dyed by dipping for 25 ~ 30 minutes.

Considering that the first lyophilized dried fruit slices are dyed 0.2 to 0.25 mm per minute, the inside of the pulp is not dyed sufficiently to be less than 3.5 to 4.0 mm at less than 25 minutes If it is excessively longer than 30 minutes, the immersion time is most preferably 25 to 30 minutes because the dry fruit structure is disintegrated for the time contained in the staining solution to make the freeze-dried fruit harder and thinner.

According to a preferred embodiment of the present invention, between step (3) and step (4), the pressure can be reduced to 18.5 mmHg or lower at 18-22 ° C.

At this time, the decompression treatment facilitates absorption of the pigment evenly into the dried pulp. The reduced pressure treatment can be performed at a reduced pressure of 18.5 to 18.5 mmHg at 18 to 22 ° C. and preferably at a reduced pressure of 16.5 to 18.5 mmHg. If the pressure is reduced at 18 ° C. or less, It may be difficult, and there may be a problem of unnecessary power consumption when the pressure is reduced to more than 22 DEG C and more than 18.5 mmHg.

 The principle that the freeze-dried fruit is immersed in the coloring liquid for a certain period of time and the color can be applied is based on the principle that the cotton sucks the water. 3, when the fruit slice is lyophilized, only the water is dried while maintaining the cell structure of the fruit, so that the fruit tissue itself is filled with air except for the cell wall . However, when the primary dried slice is immersed in the dye solution, the empty space is filled with the dye solution to stain the inner cell wall of the slice. At this time, the decompression treatment facilitates the penetration of the dye solution into the flesh, Making it easy to produce a boiled-colored dry fruit (see Fig. 3).

According to a preferred embodiment of the present invention, the step (4) is a step of second lyophilizing the stained embryo fruit slice. The second lyophilization can be performed by lyophilization under the same conditions as the first lyophilization, at -40 to 0 캜 and at a pressure of 5 mtorr or lower for 2 to 3 days.

The second lyophilization can be performed for 2 to 3 days under the above conditions. Since the second lyophilization is sufficiently performed in the same time as the first lyophilization, the first and second lyophilization can be performed for 2 to 3 days. Furthermore, the thickness of the final colored fruit slice after the second lyophilization is 6 to 8 mm.

When the method of lyophilization twice and lyophilization between lyophilization and lyophilization are used together as in the case of the method for producing a pearly colored fruit slice of the present invention, it is possible to dye up to the inside of the pulp, It is difficult to produce a fruit slice which can be dyed up to the inside of the pulp by the method of dyeing with a thickness of 10 mm or more and the method of injecting the dye with a syringe.

5A and 5B, the dried fruit of the present invention was prepared by dipping the first lyophilized fruit in a coloring liquid and drying the same. FIG. 5B is a photograph of a cross-sectional view of FIG. Of the cells were not stained. FIGS. 6A to 6F show a method of injecting natural pigments into a graft slice using a syringe, and FIGS. 6B and 6C are slices of a pear colored fruit prepared by injecting a dye solution using a 1 cc syringe shown in FIG. 6A. FIGS. 6E and 6F are cross-sectional photographs of a pear colored dry fruit prepared by a step of injecting a color micro-liquid using a 5 ml syringe shown in FIG. 6D. 5A to 5B and FIGS. 6A to 6F, it is difficult to color the inner part of the flesh of the embryo by the first lyophilization production method and the method of dye injection by a syringe, The degree of dyeing is also different. Especially, as a method of injecting a dye with a syringe, the cell wall was physically destroyed due to the physiological condition, and there was no needle mark, and there was no commerciality when freeze dried. (See Figs. 5A to 5B, Figs. 6A to 6F, Tables 1 and 2)

According to another aspect of the present invention, Dried dry fruit with a thickness of 6 to 8 mm; And a natural pigment deposited all over the inside of the dried fruit. In the case of the conventional pearly colored slice, there is a problem that the texture of the pear slice is not less than 4 mm and the thick fruit slice is not stained to the inside of the pulp. However, It is a fruit slice with a thicker thickness, but it is not stiff but it is possible to commercialize it. 7A to 7C, FIG. 7A shows that the thickness of the colored foliage was 4 mm and the interior was dyed to the inside, but it was hard and not good in texture. FIG. 7B shows a 6-8 mm thick, (Fig. 7). Fig. 7C shows that the inside of the ship was not dyed to a thickness of 11 mm (see Fig. 7).

The dried pear colored dried fruit of the present invention may include a step of dying the first dried lyophilized fruit slice into the coloring liquid for 15 to 25 minutes and further dipping it in the coloring liquid and then drying it at 18 to 22 ° C and 18.5 mmHg or less To give a pearly-colored dry fruit produced by decompression treatment. And the moisture content of the pear dry fruit may be 10 to 14% colored dry fruit.

If the water content of the pear dry fruit is less than 10%, the moisture in the pulp may be small and it may be hard and the texture may not be good. If it exceeds 14%, it may become damp, The moisture content can be 10 to 14% .

According to another aspect of the present invention, there is provided a double colored dry fruit snack comprising a deep colored dry fruit.

In the case of the dried colored fruity snack used in the present invention, it is possible to maintain the inherent taste, color, shape and nutritional content of the pear, while maintaining a sweet taste and having excellent taste, It is useful as a snack with the flavor most similar to that of the embryo.

The dried colored fruit flesh snack according to the present invention may be one having a pearly colored dry fruit core and having a syrup coating layer on its outer surface. At this time, the syrup coating layer may have a degree of sugar enough to allow the consumer to easily identify the raw material of the product while imparting proper sweetness by projecting the original color and original shape of the dried fruit of the pearly colored dry fruit, and it may be more advantageous not to be tacky.

Accordingly, the present invention provides a syrup coating layer having a low sweetness ratio and a refreshing sweetness to increase the degree of preference of snacks and less tacky, and more specifically, the syrup coating layer can contain oligosaccharides, starch syrups, fructose, 15 to 22% by weight of at least one saccharide selected from maltitol; 30 to 45% by weight of sugar; 5 to 12% by weight of honey; And 25 to 35% by weight of dextrin or lactose.

The above-mentioned belly-colored dry fruit and belly-colored dry fruit snacks can be damped or boiled for physical treatment since they can become damp as the air exposure time progresses before packaging.

The pear colored dry fruit of the present invention is not only excellent in nutrition but also can provide a pear colored dry fruit and a pear colored dry fruit snack which are dyed to the inside of the pulp.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the following examples should not be construed as limiting the scope of the present invention, and should be construed to facilitate understanding of the present invention.

[Example]

[Example 1]

After the abdomen was peeled, the vine fruits were sliced at 7 mm and subjected to a first freeze-drying at -30 ° C and a pressure of 5 mtorr or less for 2.5 days. Then, the lyophilized pear fruit slices were immersed in a natural color and then subjected to reduced pressure at 20 ° C to 17.5 mmHg And dried in a second lyophilization under the same conditions as the first lyophilization.

[Example 2]

The pear was peeled off, and then a pear colored dry fruit was prepared in the same manner as in Example 1 except that the pear fruit was cut at 4 mm.

[Example 3]

The pear was peeled, then the pear was peeled, and then a pear colored dry fruit was prepared in the same manner as in Example 1, except that the pear fruit was cut at 10 mm.

[Comparative Example 1]

After peeling the stomach, The vineyard was cut into a thickness of 7 mm and the wine was injected using a 1 cc syringe, And then lyophilized at -30 캜 and 5 mTorr for 2.5 days to prepare pearly colored dried fruit.

[Comparative Example 2]

After the abdomen was removed, the vine fruits were cut into pieces having a thickness of 7 mm. The vinegar was injected using a 5 mm syringe and then lyophilized at -30 ° C and 5 mtorr for 2.5 days to produce a dried colorless vinegar.

[Comparative Example 3]

The same procedure as in Example 1 was carried out except that the second lyophilization was not carried out to prepare a pearly colored dry fruit.

[Comparative Example 4]

The same procedure as in Example 1 was carried out except that the first and second lyophilization were performed and hot-air drying was carried out to prepare pearly colored dry fruits.

[Experimental Example 1] Appearance and preference

The degree of pigmentation in the flesh of the pear colored dried fruits prepared in Examples 1 to 3 and Comparative Examples 1 to 4 was compared and evaluated based on the appearance, cut surface color degree and product preference.

(1: very bad, 2: bad, 3: normal, 4: good, 5: very good) division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Appearance
coloring 5.0 5.0 5.0 1.3 1.2 5.0 2.5 Section
Degree of pigmentation 4.9 4.2 3.0 1.7 1.2 1.0 3 Fruit slice
Product preference 5.0 4.3 3.0 1.5 1.2 4.3 2

As a result, the degree of staining, the degree of external dyeing and the degree of product preference were very close to those of Examples 1 to 3 (5).

On the other hand, in Comparative Examples 1 to 4, the external coloration, cut surface coloring, and product preference were remarkably low. In Comparative Examples 1 and 2, the flesh of dried fruit was stained only with the periphery of the injected syringe, And the syringe needle trace remained on the internal cut surface, resulting in reduced commercial viability.

[Experimental Example 2] Sensory evaluation

In order to evaluate the palatability of the example thus prepared, the degree of satisfaction with the drying method was evaluated. For the drying method, the specific satisfaction was evaluated by the 20 panelists of 20 ~ 40 special panel for the 1st, 2nd freeze drying and hot air drying. The evaluation method was to be indicated according to the 5-point method. Respectively.

(1: very bad, 2: bad, 3: normal, 4: good, 5: very good) texture flavor Texture incense Example 1 4.6 4.8 5.0 5.0 Example 2 4.5 4.7 4.9 5.0 Example 3 4.7 4.9 5.1 5.0 Comparative Example 1 4.2 2.7 3 2 Comparative Example 2 4.0 3.0 2.8 2.5 Comparative Example 3 4.1 3.1 4.0 4.0 Comparative Example 4 3.7 3.3 3.6 3.5

As a result of the experiment, the texture, taste, texture and flavor of the pear colored fruit slices of Examples 1 to 3 were very good (5).

On the other hand, in the case of Comparative Examples 1 and 2, the taste, texture and flavor were not significantly improved, and the remaining Comparative Examples 3 and 4 were also found to be worse than the products of the present invention.

Claims (12)

(1) preparing an embryo of a pear fruit slice having a thickness of 7 to 9 mm;
(2) first lyophilizing the prepared fruit fruit slices;
(3) dyeing the first lyophilized embryo fruit slice into a dye solution; And
(4) secondly lyophilizing the stained pear fruit slice,
Wherein the freeze-drying of the step (2) or (4) comprises a step of performing the freeze-drying at -40 to 0 ° C and 5 mtorr or less for 2 to 3 days. delete delete The method according to claim 1,
Wherein the coloring liquid in step (3) is a natural color. 5. The method of claim 4,
The natural pigments may be selected from the group consisting of corn, gum, carrot, wormwood, Cactus fruit And wine. The method according to claim 1, The method according to claim 1,
And a step of dyeing the dyed liquid of step (3) by immersing the first dried lyophilized fruit slice for 25 to 30 minutes. The method according to claim 1,
And a step of reducing pressure between 18 and 22 ° C to 18.5 mmHg or lower between step (3) and step (4). Dried dry fruit with a thickness of 6 to 8 mm; And
A natural dye deposited all over the drying fruit; Lt; / RTI >
Wherein the moisture content is 10 to 14%. delete delete delete A boiled colored dried fruit snack comprising the boiled colored dry fruit of claim 8.

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