KR101613416B1 - Method for preventing browning of Dioscorea batatas - Google Patents

Abstract

The present invention relates to a method of drying a raw horses by immersing the raw horses with a certain concentration of organic acid to prevent browning. The selected raw horses are kept at a constant temperature of 40 to 50 ° C in an aqueous solution of 1% by weight of fumaric acid, Min, followed by drying at 50 to 60 ° C.
The dried meats produced according to the present invention have the effect of preventing quality deterioration due to browning of the raw horses while satisfying the taste of consumers and solving the problems caused by the shelf life of the horses with poor shelf life.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001]

The present invention relates to a method for producing a drying agent, and more particularly to a method for drying a drying agent while preventing discoloration of the raw material.

Dioscorea batatas is a perennial vine plant belonging to the genus Liliaceae and maquis. It grows mainly in the field but also grows in the mountains. It has the property of deeply penetrating into the purple and roots ground, Palm-shaped, lump-shaped, and others.

In particular, the roots of hemp are referred to as "mackerel," and they are used for edible and medicinal purposes such as tonic and japanese drugs, and research articles on antidiabetic and anti-hyperlipidemia, prevention and treatment of osteoporosis have been reported.

Recently, as interest in freshness and convenience for agricultural products such as fruits, vegetables, etc. has increased along with health food, reproductive products, it has become increasingly important to develop a fresh-cut product which can be dried and processed into agricultural products such as fruits and vegetables Although the demand is increasing, some fruits, vegetables and the like are discolored to black or brown in the cutting, drying and processing process, which adversely affects the merchantability of the product.

In the case of hemp, the shelf life is low, and the shelf life of the raw maize itself after harvesting is limited and distributed between November and March. In addition, it is discolored to black or brown during cutting, drying and processing It is difficult to produce fresh-cut products with freshness and convenience.

Background Art [0002] For example, Korean Patent Publication No. 1996-0014837 discloses a method for preventing browning of raw horses, which comprises dissolving epidermis in an aqueous solution of L-cystine or L-cysteine, 0.01 to 3 wt% And dried in a conventional drier at a temperature of about 45 to 85%. A Korean patent application publication No. 10-1278762 discloses a method of preventing discoloration of a sunscreen, which comprises adding 0.1 to 1% by weight of chitosan, 1. A browning inhibitor composition of fruits and vegetables comprising 1 to 3% by weight of an extract of corn oil, 1 to 3% by weight of cysteine, 1 to 3% by weight of citric acid salt and the balance water, wherein the chitosan is obtained by ultrasonication, , Followed by lyophilization and dissolving in water. The present invention discloses a composition for inhibiting browning of fruits and vegetables, which is disclosed in Korean Patent Publication No. 10-1224167, Wherein the sugar alcohol is at least one selected from the group consisting of erythritol, maltitol, sorbitol, xylitol, and mannitol, or a mixture thereof. The functional additive composition according to claim 1, Wherein the organic acid is a compound selected from the group consisting of citric acid, fumaric acid, maleic acid, succinic acid and tartaric acid, or a mixture thereof. However, the prior art discloses a functional additive composition comprising Type organic acids are simply added, the effect of preventing browning is not satisfied.

The present invention has been accomplished by confirming that fumaric acid in various kinds of organic acids exhibits an excellent effect for preventing browning of raw horses compared to other organic acids at a specific concentration.

It is an object of the present invention to provide a method of drying a dried hull by preventing the browning of raw horseradish, and more specifically, to confirm that fumaric acid is more effective in preventing browning of raw horses than other organic acids at a specific concentration, (Fumaric acid) in an appropriate condition under a suitable condition to prevent drying and browning, thereby providing a drying method.

A method for preparing a drying agent as a solution for achieving the object of the present invention comprises immersing a 1 wt% aqueous solution of fumaric acid in a raw condition under a constant temperature condition for 20 to 60 minutes and then drying, a). B) preparatory step of subdividing the selected raw horses into 3 to 4 mm thickness; An immersion step in which the sliced raw horses are immersed for 20 to 60 minutes under a constant temperature condition in which a 1% by weight aqueous solution of fumaric acid is maintained at 40 to 50 ° C, and c). And drying the raw meat immersed in the aqueous solution of fumaric acid.

In order to improve the efficiency of dipping and drying the selected raw horses by removing the rind after the washing, the raw horses selected and used in the preparing step according to the present invention are divided into three to a certain thickness and used in a thickness of 3 to 4 mm desirable.

The immersion step according to the present invention comprises immersing the raw hulls in a 1% by weight aqueous solution of fumaric acid at a constant temperature of 40 to 50 ° C.

The preparation of the 1 wt% aqueous solution of fumaric acid is prepared by completely dissolving fumaric acid in water while heating the mixed solution of fumaric acid and water at 80 ° C or more because the solubility of fumaric acid in water is very low. When the temperature falls below 35 ° C, fumaric acid precipitates from the aqueous solution, causing a change in the concentration of the aqueous solution.

 In the immersion step according to the present invention, fumaric acid precipitates from the aqueous solution when the temperature of the aqueous solution of fumaric acid is lowered to 35 ° C or less as the immersion time passes when the raw material is immersed in the aqueous solution of fumaric acid, % Fumaric acid In order to prevent the concentration of aqueous solution from changing, the aqueous solution of fumaric acid is maintained at a constant temperature of 40 to 50 ° C. In the course of immersion time due to the constant temperature condition, fumaric acid ) Aqueous solution of fumaric acid at a constant concentration without changing the concentration of the fumaric acid aqueous solution, the effect of preventing browning can be achieved.

The method of maintaining the temperature of the aqueous solution of fumaric acid at 40 to 50 DEG C is to prepare a solution in which fumaric acid is completely dissolved in water while heating a mixed solution of fumaric acid and water at 80 DEG C or more, It is preferable to maintain the constant temperature.

The drying method according to the present invention may be performed by drying at room temperature or by hot air with air heated to 50 to 60 ° C, and the drying loss after drying is preferably 3 to 5% by weight (average 4.3% by weight) Do

Since the conditions according to the concentration, temperature, immersion time and drying temperature of the aqueous solution of fumaric acid according to the present invention are optimal conditions for preventing browning of raw horses, And the effect of preventing browning as in the present invention does not appear.

According to the present invention, the dried meats produced according to the optimal conditions for preventing browning of the raw horses are excellent in the effect of preventing browning, thereby satisfying the taste of consumers, preventing quality deterioration due to browning of raw horses, It has the characteristic or merit to produce the high value added food by using the powder such as powder and granule in the future.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a comparison chart of browning of drying hops and untreated horses according to the present invention.
FIG. 2 is a chart comparing the browning by immersion of the concentration of fumaric acid aqueous solution by concentration.
Figure 3 is a comparative chart of browning by immersion of 1 wt% aqueous solution of fumaric acid over time.
Fig. 4 is a comparative chart of browning of dried fumaric acid and other organic acid treated and dried with hot air.
Figure 5 is a comparison chart of the browning of dried fumaric acid and other organic acids treated and dried at room temperature.

Hereinafter, the present invention will be described more specifically with reference to examples and comparative examples, but the following examples do not limit the present invention.

≪ Example 1 >

One). Sample preparation

Wash the cultivated hatchery in the Andong area, remove the rind, and prepare the sample hatching with a thickness of 3mm.

2). Dipping and drying of sample hats

Fumaric acid and water were mixed in a constant vessel, and the mixture was heated to 80 DEG C to completely dissolve fumaric acid and then cooled to prepare a fumaric acid aqueous solution (1 wt%) at 40 DEG C. [

The sample hats prepared above were immersed for 60 minutes while maintaining the aqueous solution of fumaric acid (1 wt%) prepared at 40 ° C, and dried at 50 ° C with hot air to prepare a drying step (loss on drying of 4.3%).

3). Analysis and comparison of variability

For comparison, powders obtained by crushing the untreated drying trough and the drying troughs prepared above by a crusher (Finn Mill, Sambo Machine), respectively, were put into a test tube, respectively, and 10 weight% solution (suspension) And the supernatant was separated from the solution (suspension) for 5 minutes. Then, the color change component of the gel was measured with a spectrophotometer (Agilent " agilent 8454 " UV / VIS Spectrophotometer) under absorbance of 440 nm, The results are shown in [Table 1] and [Figure 1] below.

≪ Example 2 >

One). Dipping and drying of sample hats

The sample hams prepared in Example 1 were immersed for 60 minutes at a constant temperature in a concentration of 0.1 wt% to 2.0 wt% of fumaric acid aqueous solution at 40 DEG C, and dried at 50 DEG C with hot air to prepare a drying oven.

 2). Analysis of variability

Each of the desiccants prepared above was used as a solution (suspension) of 10% by weight in the same manner as in Example 1, the supernatant was separated, and the degree of browning was measured. The results are shown in Table 2 And Fig. 2, respectively.

As shown in Table 2, the fumaric acid aqueous solution (aqueous solution at 40 ° C) was treated by concentration, and as a result, it was confirmed that the effect of preventing tar change was most excellent at 1% by weight. It is very important to keep the aqueous solution of 1 wt% of fumaric acid at a constant temperature so as to prevent the change of the concentration and to immerse in the solution in order to exhibit the effect of preventing the browning of the drying agent to the maximum by the result of the above Table 2 .

≪ Example 3 >

One). Dipping and drying of sample hats

The sample hats prepared in Example 1 were dipped in a fumaric acid aqueous solution (1 wt%) at 40 ° C for 10 minutes to 10 minutes at a temperature ranging from 10 to 90 minutes, followed by drying with hot air at 50 ° C.

 2). Analysis of variability

Each of the dryers prepared above was adjusted to 10 wt% of the solution (suspension), and the solution was centrifuged to separate the supernatant from the solution (suspension). Then, the supernatant was separated from the solution (suspension) And the results are shown in [Table 3] and [Figure 3] below.

As shown in the above Table 3, it was confirmed that the 1% by weight fumaric acid aqueous solution (aqueous solution at 40 캜) was treated over time, and as a result, it was effectively prevented from being changed in the immersion range for 20 minutes or more.

≪ Comparative Example 1 &

In order to compare the effect of preventing the browning change according to the present invention, a sample honeycomb formed by the same method as in Example 1 using acetic acid, citric acid, lactic acid, maleic acid, succinic acid and ascorbic acid as 1 wt. After drying for 60 minutes and drying at 50 ° C with hot air to prepare a drying medium, the resulting powder was pulverized and each powder was made into a 10% by weight solution (suspension), and the solution was centrifuged to remove the supernatant And then the degree of change of gray was measured in the same room as in Example 1, and the results are shown in [Table 4] and [Figure 4] below.

≪ Comparative Example 2 &

The degree of browning was measured in the same manner as in < Comparative Example 1 > except that the drying was performed at room temperature to prepare a drying tank. The results are shown in [Table 5] and [Figure 5] below.

 As shown in Table 4, the effect of preventing the browning of raw horses by the aqueous solution of 1% by weight of fumaric acid (aqueous solution at 40 캜) according to the present invention is superior to that of other organic acids such as acetic acid, citric acid, lactic acid, maleic acid, succinic acid, The best one can be seen.

As shown in [Table 4] and [Table 5], the effect of preventing the browning of the raw horses by the aqueous solution of fumaric acid of 1 weight% (aqueous solution at 40 캜) according to the present invention is superior in the browning- But also showed the best antioxidative effect of the present invention in comparison with other organic acids even at room temperature.

As can be seen from the above Examples and Comparative Examples, the treatment conditions of fumaric acid for preventing browning of raw horseradish according to the present invention are higher than those of other organic acids, For example, powder, granule and excipient can be produced.

Claims (4)

a). Preparatory step of subdividing the selected raw horses into 3 ~ 4mm thick,
b). An immersion step of heating the aqueous solution of fumaric acid at 1 wt% to 80 DEG C to completely dissolve the fumaric acid, and then immersing the fined raw horses for 20 to 60 minutes under a constant temperature condition at 40 to 50 DEG C and
c). And drying the raw meat immersed in the aqueous solution of fumaric acid. The method of claim 1, c). Wherein the drying in the drying step is performed at room temperature or by hot air heated to 50 to 60 占 폚. The method according to claim 1 or 2, wherein the average drying loss of the dried drying is 4.3% by weight. [4] The method according to claim 3, wherein the drying agent is pulverized and pulverized or granulated.

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