KR101512999B1 - Method for Producing Dried Mandarin with Sugaring - Google Patents

Abstract

The present invention relates to a method for producing sugar-dried dried oranges, and more particularly, to a method for preparing dried sugar-dried oranges that can be preserved for a long period of time while preserving the natural taste of the orangery. The method for preparing dried mandarin is a pretreatment step in which the mandarin shell is removed and boiled by heating; A sugar solution immersion step in which a pretreated mandarin orange is sectioned; A first drying step of hot-air drying the mandarin orange in which the sugar solution is absorbed; And a second drying step of naturally drying the hot air-dried mandarin.

Description

Method for Producing Dried Mandarin with Sugaring "

The present invention relates to a method for producing sugar-dried dried oranges, and more particularly, to a method for preparing dried sugar-dried oranges that can be preserved for a long period of time while preserving the natural taste of the orangery.

Tangerine is thin and hard, and it belongs to juicy fruit as compared to other fruits. It can be consumed as raw or canned, or it can be used in confectionery and bakery fields and also as juice. Nutrients such as niacin, sodium, carbohydrate, retinol, vitamins A and C, iron, phosphorus, potassium, calcium or carbohydrates, It is known to have the effect of preventing colds.

In general, mandarin orange can be stored at a temperature of 15 ~ 25 ℃ for about 15 ~ 20 days, but it is usually consumed in a short period of time because it must be ingested in fresh condition. However, like other fruits, mandarins need to be stored and consumed for a certain period of time. Like other fruits, mandarin orange is very important in distribution and sales as the freshness is lowered by respiration as time passes. One way to increase the shelf life of mandarin orange is to make it a processed food. Processed food refers to products made in the form of beverages or solids through chemical or biological processes. It has the disadvantage that when it is made as a processed food, the distribution period can be increased, but the taste of the tangerine may be changed or the nutrients of the tangerine may be lost or decreased due to the additives.

Another way to increase the shelf life of a mandarin is to store it in pickled form or in the form of dried mandarin. Although pickles or salted pickles are known as a method for pickling fruit, mandarin orange belongs to fruits that are not generally suitable for pickling or salt pickling. On the other hand, when the concentration of sugar is high enough, sugar is completely removed, so microorganisms can not propagate, resulting in a preservative effect, thereby increasing shelf life. However, it is difficult to commercialize pickled forms, . Therefore, it is advantageous to be made in the form of dry mandarin for commercialization and distribution.

A variety of techniques have been developed to increase shelf-life for non-mandarin fruits. As a prior art related to the drying of fruits, Patent Registration No. 10-0783095 entitled " Method of manufacturing dry pastry using fresh fruit and raw vegetables. &Quot; The prior art discloses a method for producing dried sweet confectionery produced from fresh and raw vegetables and rapidly freezing the confectionery made by immersing fruits and vegetables cut into a certain size into sugar solution, which is a mixture of water and oligosaccharide, and applying the gelatin solution And a method of manufacturing dried confectionery.

Another prior art related to dried fruit is Patent Publication No. 2009-0068393. The prior art discloses the addition of vitamin C in order to add potassium lactate to the drip solution to enhance the hardness of the fruit tissue, to improve the color of the fruit dried product and to prevent oxidation of the flesh. According to the prior art, a fruit dried product can be prepared by immersing the chopped fruit in a drip solution.

Another prior art related to dried fruits is disclosed in Korean Patent Publication No. 2008-0050889 " High quality fruit dried product using freezing-cold air drying method and its manufacturing method ". The prior art discloses a process for producing a fruit dried product in which peeled and chopped fruits are freeze-dried at a certain temperature, followed by cooling and drying.

The proposed prior art suggests freeze-drying for the manufacture of fruit-dried products and Patent No. 10-0934591 refers to hot-air drying but does not disclose specific conditions.

In the case of dried tangerine production, it is important that the tangerine flavor can be maintained while improving the distribution period. However, the method disclosed in the prior art is difficult to apply to mandarin and has a problem that it is difficult to maintain the unique taste of mandarin orange.

The present invention is to propose a method for producing dried mandarin, which can be maintained for a long period of time while retaining the original taste of mandarin, which is not presented in the prior art, and has the following purpose.

It is an object of the present invention to provide a method for producing sugar-dried dried oranges which can increase the circulation period while preserving the original taste of the orange.

According to a preferred embodiment of the present invention, a method for preparing dried mandarin comprises a pretreatment step of removing the mandarin shell and boiling the mandarin by heating; A sugar solution immersion step in which a pretreated mandarin orange is sectioned; A first drying step of hot-air drying the mandarin orange in which the sugar solution is absorbed; And a second drying step of naturally drying the hot air-dried mandarin.

According to another preferred embodiment of the present invention, the method further comprises a washing step of washing the mandarin through the sugar solution immersion step.

According to another preferred embodiment of the present invention, the sugar solution comprises 30 to 70 wt% sucrose, 0.1 to 2.0 wt% of vitamin C, 10 to 20 wt% of oligosaccharide, and water to make the whole sugar solution to 100 wt%.

According to another preferred embodiment of the present invention, the hot air drying is carried out at 60 to 90 ° C and the natural drying is carried out at 15 to 28 ° C for 1 to 5 hours.

The method for producing dried mandarin according to the present invention has an advantage that the commercial quality of dried mandarin can be enhanced by preserving the original taste of mandarin orange. Further, the drying method according to the present invention has an advantage that it can be applied to all kinds of mandarin orange. In addition, the manufacturing method according to the present invention has the advantage that the chemical ingredient for enhancing storage stability is not used at all, while the taste of the orange is not altered in the storage and distribution process, and the effect is the same as that of the natural orange.

FIG. 1 is a schematic view showing a process for preparing a sugar-dried dried orange according to the present invention.
Figure 2 shows a dried mandarin produced by the method according to the present invention.

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

Referring to FIG. 1, the method for preparing dried sugar-bearing oranges according to the present invention comprises the steps of (S11) removing a shell of a mandarin orange and separating it into respective orange mandarins; A pretreatment step (S12) in which heat is applied to the mandarin removed from the skin; A sugar solution immersion step (S13) of pretreating the mandarin orange; A first drying step (S14) of hot-air drying the mandarin orange in which the sugar solution is absorbed; And a second drying step (S15) for naturally drying the hot-air dried mandarin.

For the production of dried mandarin, first remove the harvested mandarin shell and separate it into granules. The kind of the mandarin is not particularly limited, and the method according to the present invention can be applied regardless of the harvest period. Cleaning can be done if necessary, but no cleaning is required unless particulate matter is present in the granules.

The separated orange peel can be dried if necessary. Drying can be natural drying or artificial drying and can be dried to the extent of 20-90 wt% of the moisture content of the harvested mandarin. Drying equipment can be used for artificial drying and can be dried, for example, at a temperature of 20 to 40 DEG C for 10 to 30 hours. In the drying process, the humidity in the drying apparatus needs to be appropriately adjusted so as to be as low as possible. The drying process does not necessarily have to proceed. If the drying process is not carried out, the boiling process for the mandarin granules may proceed immediately.

A blanching process may be performed on the dried or not dried mandarin. The boiling process can be carried out at a temperature of 60 to 100 DEG C for 3 to 16 minutes, preferably for 5 to 10 minutes, and most preferably for 6 to 10 minutes using, for example, a liquid such as water. However, the boiling process can be appropriately adjusted depending on the size of the mandarin grains. The boiling process is for removal of residual microorganisms while removing gas components that may remain in the separated tangerines. Depending on the type of tangerine or the size of the kernel, the temperature or time can be adjusted appropriately.

When the boiling step (S12) is completed, the sugar picking process can proceed (S13). The sugar-picking process refers to immersing the boiled mandarin in the sugar solution under a certain condition, which is separated into granules. Sugar is a processing method in which vegetables or fruits are stored in sugar, and moisture is removed from the material due to the concentration of sugar. As a result, the microorganism does not propagate and the preservative effect may occur. Sugar should be added in excess of saturation in the process of sugar - picking, and that the moisture content is less than 10 wt% is called dried sugar.

According to the present invention, the sugar beverage comprises 30 to 70 wt% of at least one component selected from the group consisting of glucose, maltose, fructose, lactose, galactose and sucrose, 0.1 to 2.0 wt% of vitamin C, 10 to 20 wt% To 100 wt% of water for 10 to 40 hours. Glucose is a monosaccharide that plays an important role in living organisms. Maltose is a kind of disaccharide obtained by hydrolyzing starch into an enzyme contained in malt. Fructose is ketohexose having 6 carbon atoms and a ketone group. Lactose belongs to a disaccharide consisting of 1 mole of glucose and 1 mole of galactose, and galactose is a constituent of lactose with hexose C ₆ H ₁₂ O ₆ of aldehyde type, and sucrose is composed of D-glucose and D- Refers to a disaccharide made of toss. These ingredients function to remove the water from the fruit and add sweetness to the tangerine while dehydrating. Sugar in the ingredients presented can preferably be 10-20 wt% sucrose. Vitamin C is added to function as an antioxidant to prevent tangerine from being oxidized. Oligosaccharides have the function of preserving the color of the mandarin orange and preventing the loss of the unique taste of mandarin orange during the hot air drying process. Oligosaccharides are sugars having about 2 to 8 sugars, such as glucose, prothose and galactose, which are considered as water-soluble substances having sweetness.

The boiled mandarin pellets are soaked in the sugar solution for 10 to 40 hours to be pickled (S13) and can be washed if necessary.

Washing can be carried out by removing the sugar solution excessively adhering to the surface of the mandarin orange, which has been pickled, by pouring water into the orange mandarin grains. The sugar solution absorbed into the mandarin by the washing is preserved, but the sugar solution excessively adhered to the surface of the mandarin grains can be removed. Such a washing process can be carried out as required.

The sugar-picked orange juice or the washed sugar-picked orange juice can be primarily dried by the first drying step (S14). The first drying step refers to drying the sugar-extracted orange peel at a temperature of 60 to 90 DEG C for 10 to 50 hours. The first drying process to dry at such temperatures may be a hot air drying process and the hot air drying may proceed by any hot air dryer known in the art. The second drying process corresponding to the natural drying process may be performed on the mandarin orange particles having been subjected to hot air drying (S15). The second drying process refers to a natural drying process at a temperature of 15 to 28 ° C for 1 to 5 hours.

When the first drying step and the second drying step are completed, dried mandarin can be produced and packaged in a predetermined unit to be made into a product.

An embodiment according to the present invention will be described below.

The first step was to remove the husks from the harvested tangerines, make granules, dry them, and boil them for 8 minutes while maintaining the temperature at 70 ~ 80 ℃.

Step 2: The cut fruit was immersed in a sugar solution consisting of 50.0 wt% of sugar, 0.3 wt% of vitamin C, 12.0 wt% of oligosaccharide and 100 wt% of the whole, for 10 hours, and then taken out and washed with water.

Step 3: The dried mandarin orange grains were first dried at a temperature of 70 to 65 ° C for 10 hours and then dried naturally at a temperature of 18 to 20 ° C for 2 hours to prepare dried mandarins.

The first step was to remove the husks of the harvested tangerines and make them into granules. Then, they were dried and boiled for 10 minutes while maintaining the temperature at 70 ~ 80 ℃.

Step 2: The granular tangerine was immersed in a sugar solution consisting of 54.0 wt% of sugar, 0.3 wt% of vitamin C, 10.0 wt% of oligosaccharide and 100 wt% of the whole, and taken out for 10 hours and washed with water.

Step 3: The dried piece of pear-shaped pear was first dried at a temperature of 65-70 ° C for 5 hours and then dried naturally at a temperature of 20-25 ° C for 3 hours to prepare dried tangerine.

The first step was to remove the husks from the harvested tangerines and make them into granules. After drying, the boiling process was continued for 6 minutes while maintaining the temperature at 70 ~ 80 ℃.

Step 2: Tangerine granules were immersed in a sugar solution consisting of 30.0 wt% of sugar, 0.8 wt% of vitamin C, 10.0 wt% of oligosaccharide and 100 wt% of the whole, for 8 hours, and then taken out and washed with water.

Step 3: The washed sugar-extracted orange peel was subjected to first drying at a temperature of 65 to 70 ° C for 3 hours and then second drying at a temperature of 15 to 18 ° C for 4 hours to prepare dried orange peel .

In order to compare the effects of dry orange produced according to the present invention, dried orange orange was prepared according to the following comparative example.

Comparative Example  One

The first step was to remove the husks from the harvested tangerines and make them into granules. After drying, the boiling process was continued for 6 minutes while maintaining the temperature at 70 ~ 80 ℃.

Step 2: Tangerine granules were immersed in a sugar solution consisting of 50.0 wt% of sugar, 12.0 wt% of oligosaccharide and 100 wt% of the whole, for 10 hours, and then taken out and washed with water.

Step 3: The dried citrus pellets were lyophilized at -20 to -15 ° C for 20 minutes to prepare dried citrus.

Comparative Example  2

The first step was to remove the husks from the harvested tangerines and make them into granules. After drying, the boiling process was continued for 6 minutes while maintaining the temperature at 70 ~ 80 ℃.

Step 2: The boiled mandarin pellets were immersed in a sugar solution consisting of 25.0 wt% of sugar, 1.0 wt% of vitamin C and 100 wt% of the whole, for 8 hours, then taken out and washed with water.

Third step: Dried pear slices were washed with hot air for 12 hours at 65 ~ 70 ℃ and dried for 2 hours at 25 ~ 30 ℃.

Comparative Example  3

The first step was to remove the husks from the harvested tangerines and make them into granules. After drying, the boiling process was continued for 6 minutes while maintaining the temperature at 70 ~ 80 ℃.

Step 2: The boiled mandarin grains were immersed in a sugar solution consisting of 25 wt% of sugar, 1 wt% of vitamin C, 10 wt% of oligosaccharide and 100 wt% of the whole, for 12 hours, and then taken out and washed with water.

Step 3: Dried mandarin orange was dried with hot air for 10 hours at a temperature of 65 ~ 70 ℃ to prepare dry mandarin.

The sensory evaluation was carried out on the dried orange juice, and the results of the sensory evaluation were shown in Table 1, with respect to the degree of preservation of nutrients, moisture content, color, texture and taste.

※ The preservation test of nutrients showed the result after 2 months from the day of manufacture and was measured by the amount of preserved nutrients.

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

※ Sum refers to sum of four sensory test items.

※ Conservation property and moisture content are in wt%.

As shown in Table 1, it can be seen that the preparation method according to the present invention is excellent in the preservability of the components of the mandarin orange and superior in color, texture and taste to freeze-dried ones.

It is obvious that the method according to the present invention is applicable to various kinds of fruits although not shown in the examples.

The method for producing dried mandarin according to the present invention has an advantage that the commercial quality of dried mandarin can be enhanced by preserving the original taste of mandarin orange. In addition, the manufacturing method according to the present invention has the advantage that the chemical is not used at all to enhance the shelf-life while the taste of the orange is not altered in the storage and distribution process, and thus the same effect as the consumption of the natural orange is obtained.

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 embodiments, but, on the contrary, . The invention is not limited by these variations and modifications, but is limited only by the claims appended hereto.

S11: Skin removal
S12: Boiling
S13: Dissolution of sugar solution
S14: Hot air drying
S15: Natural drying

Claims (3)

Separating the granules from the harvested tangerine and drying to a moisture content of 20 to 90 wt%;
A pretreatment step in which heat is applied to dried mandarin grains and boiled at 60 to 100 ° C for 6 to 10 minutes;
The pretreated mandarin grains are mixed with 30-70 wt% of at least one component selected from the group consisting of glucose, maltose, fructose, lactose, galactose and sucrose, 0.1-2.0 wt% of vitamin C, 10-20 wt% of oligosaccharide, wt% of water for 10 to 40 hours;
A washing step of washing the mandarin through the sugar solution immersion step;
A first drying step of performing hot-air drying at 60 to 90 DEG C for the mandarin orange washed with water and absorbed sugar solution; And
And a second drying step of naturally drying the hot-air dried mandarin at 15 to 28 ° C for 1 to 5 hours. delete delete

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