KR101642706B1 - Method for restoring of dried vegetable and vegetable restored therefrom - Google Patents

Abstract

The present invention relates to a method for restoring dried vegetables and a method for restoring vegetables by immersing the dried vegetables in water; And heating the immersed vegetables with superheated steam to restore moisture activity to 80-90% of the untreated vegetable water activity, improve the texture of the vegetables to improve the preference, and eliminate bacteria.

Description

The present invention relates to a method for restoring dried vegetables,

The present invention relates to a method for restoring dried vegetables having a sterilization effect and a restored vegetable by restoring the water activity of the untreated vegetable, improving the texture of the vegetable, improving the preference degree of the vegetable.

As the standard of living improves and the age of aging becomes more important, the public is increasingly interested in health information, and the diffusion and development of various media including the Internet makes it easier for the public to access health information. , And they are also very sensitive to issues related to health issues.

In addition, scientific evidence that dietary habits are closely related to diseases is rapidly emerging, and consumers are increasingly seeking to improve their health through lifestyle changes, including dietary habits.

The wellbeing craze started in 2003 has expanded the vegetable market. The fact that illnesses can not be remedied by modern medicine, such as resection based on science and technology, radiation therapy, and chemotherapy, are becoming factors that further heighten these concerns.

It is already known that vegetables are good for the body, but nowadays, it is not only just for intake, but also for the prevention of diseases and health of the body, it is necessary to reduce the meat and instant food, .

In the United States and other countries, many budgets are organized and active research activities are being carried out. In advanced European countries, natural health law has already become commonplace, and in developed countries such as the United States and Europe, competition between natural health and modern medicine is intensifying . And in the end, this research shows that natural food is absolutely important, and it makes it possible to realize that 'green vegetables are better than just one'.

Therefore, it is necessary to reexamine the mysterious power of vegetable. Vegetables are vitamins such as A / B / C / E / K / U and calcium / calcium / magnesium / iron / Minerals, enzymes, chlorophyll, etc. It is a treasure trove of living nutrition that is indispensable for our body. These nutrients remove toxic oxygen, decompose waste materials and expel them out, and detoxify toxic substances and excrete them to the outside of the body.

The American Institute of Aging (NIA) 's simple and simple yet important study concluded that' nutritionally balanced meals and regular exercise are the best long - term medicines', and for those nutritional balances, It is also important to understand that eating and drinking habit of eating vegetables that are essential for natural health can prevent only diseases.

These vegetables have a very high moisture content and therefore have a storage limit, so they have to be used within a short time after harvesting. Young children or some adults tend to avoid vegetable because they hate vegetable-specific texture.

Therefore, there is a demand for vegetables that can improve the texture of vegetables without damaging the nutrients inherent to the vegetables, and can increase the storage period of the vegetables.

Korean Patent Publication No. 2007-0076430 Korea Patent Publication No. 2010-0021296 Korean Patent Publication No. 1993-0007536

It is an object of the present invention to provide a method for recovering dried vegetables having improved sterilization effect by improving the texture of vegetables and improving the preference.

It is another object of the present invention to provide a restored vegetable according to the method for recovering dried vegetables.

According to another aspect of the present invention, there is provided a method for restoring dried vegetables, comprising: dipping a dried vegetable in water; And heating the immersed vegetable with superheated steam.

The water in which the dry vegetable oil is immersed may be an acid solution containing an organic acid, and the organic acid may be acetic acid, citric acid or malic acid.

The acid solution may further include at least one saccharide selected from the group consisting of monosaccharides, disaccharides, and oligosaccharides, and further may further include salt. Specifically, the acid solution may be a mixture of water: organic acid: saccharide: salt in a weight ratio of 1-4: 0.5-2: 0.5-2: 0.05-1.

The time for immersing the dried vegetable in water is 1 to 60 minutes, and the dried vegetable may be dried by superheated steam or hot air drying.

In the step of heating with the superheated water vapor, the temperature of the superheated steam may be 150 to 400 ° C, and the heating time may be 1 to 10 minutes. Also, the step of heating with superheated steam is to add water to the vegetable and heat it with superheated steam. The vegetable and water may be mixed in a volume ratio of 1: 1 to 2.

The water activity (Aw) of the vegetable heated with the superheated steam may be 80 to 100% with respect to the water activity of the untreated vegetable. Specifically, the water activity (Aw) of the vegetable heated with superheated steam is 0.80 to 0.99 .

The vegetable may be at least one selected from the group consisting of bellflower, burdock, amber, fern, fennel, taro stem, sweet potato stem, shiitake mushroom, mushroom mushroom, fresh mushroom cucumber, radish, eggplant and carrot.

The step of heating with the superheated water vapor may be performed in a super-superheated steam apparatus (SHS).

According to another aspect of the present invention, there is provided a restored vegetable according to the present invention.

The restored vegetable of the present invention improves the taste of the vegetable by improving the texture of the vegetable without destroying the nutrient ingredient inherent to the vegetable, sterilizing the microorganisms contained in the vegetable to increase the storage period, It can be ingested immediately without.

In addition, it is restored to a form similar to that of the vegetable before drying, and there is no sense of rejection by the consumer, and the taste is also improved.

The present invention relates to a method of restoring dry vegetables having improved sterilization effect and improving restoration of vegetables by improving the texture of vegetables to improve the preference.

Hereinafter, the present invention will be described in detail.

The method for restoring dried vegetables according to the present invention comprises the steps of: immersing dry vegetables in water; And heating the immersed vegetable with superheated steam.

First, the dried vegetables are immersed in water for 1 to 60 minutes, preferably 2 to 30 minutes.

The water is preferably an acid solution containing an organic acid, and the acid solution may further include a saccharide, and preferably further includes salt. More preferably, the weight ratio of water: organic acid: saccharide: salt is 1-4: 0.5-2: 0.5-2: 0.05-1, more preferably 1-2: 0.5-1: 0.5-1: 0.1-0.5 Can be mixed in a weight ratio. When the weight ratio of the acid solution is within the above range, it permeates into the dried vegetables to improve taste and texture after restoration, and sterilization can be more effectively performed.

Examples of the organic acid include acetic acid, citric acid, and malic acid. Examples of the saccharides include at least one selected from the group consisting of monosaccharides, disaccharides, and oligosaccharides.

In addition, when the time for immersing the dried vegetable in water (preferably an acid solution) is less than the lower limit, the taste and texture are not improved after the restoration, and if restored above the upper limit, the taste may be deteriorated after restoration.

The dry vegetable is dried by superheated steam or hot air. Specifically, the vegetable is dried at 70 to 90 ° C for 2 to 6 hours to have a water activity (Aw) of 0.1 to 0.5, preferably 0.1 to 0.4.

When the water activity is in the above range, the restorative power is excellent, and after restoration, not only the texture is excellent but also the acid solution is absorbed a lot, and the preference of taste is high. When the water activity is lower than the lower limit, the dried vegetables may not be restored. If the water activity is heated by superheated steam, the vegetables may be burned. If the water activity is above the upper limit, the texture after restoration may not improve.

When the vegetables are dried without drying with overheated water vapor or hot air and dried by decompression and freezing, the vegetables may be broken during the drying process. If dried with cold air, the vegetable tissue will be damaged and the texture and taste will be lowered after restoration In case of drying naturally, it is most preferable to dry the vegetable with hot air since the texture after restoration may be lowered and sterilization may not be performed.

The vegetable used in the present invention is not particularly limited, but is preferably selected from the group consisting of Bellflower, Burdock, Pumpkin, Bracken, Fenugreek, Tarragon, Sweet Potato Stem, Shiitake Mushroom, Mushroom Mushroom, Fresh Mushroom Cucumber, Radish, Branch and Carrot One or more selected species or two or more species may be used together.

Next, by heating the immersed vegetable with superheated steam, the dryness of the vegetable is restored to 80 to 100%, preferably 80 to 90%, relative to the water activity of the untreated (before drying) vegetable, Sterilize all of the thus-obtained bacteria. The heating of the immersed vegetable with superheated steam is carried out in a super-superheated steam apparatus (SHS). Specifically, water and the immersed vegetable are put into a tray of a super-superheat steam apparatus (SHS) and heated with superheated steam to restore the vegetable.

Water is added to the immersed vegetable during the treatment with the superheated steam to prevent the immersion vegetable from burning and to have a good texture. If the immersion vegetable is treated with superheated steam without adding water, the immersion vegetable can be burnt.

The immersion vegetable and water are mixed at a volume ratio of 1: 1 to 2, preferably 1: 1. When the volume ratio of water to the immersion vegetable is less than the lower limit value, the immersion vegetable is burned without being ripe, , The immersion vegetable may lose texture.

 The time for heating the immersion vegetable to superheated steam is 1 to 10 minutes, preferably 3 to 4 minutes; The temperature of superheated steam is 150 to 400 캜. Specifically, in order to inject superheated water vapor at the above-mentioned temperature, the heater temperature of the super-superheat steam apparatus (SHS) is 150 to 200 占 폚; The steam temperature is 200 to 500 ° C.

If the time to be treated with superheated steam is less than the lower limit, the bacteria will not be sterilized and the vegetables will not be ripened. If the time exceeds the upper limit, the texture will not be felt. If the temperature of the superheated steam and the heater temperature of the superheated superheat steam generator (SHS) are lower than the lower limit, the bacteria will not be sterilized and the vegetables will not be ripened. If the temperature is above the upper limit, .

The water activity (Aw) of the immersion vegetable after the treatment with the superheated steam was 0.80 to 0.99, and the water activity was improved compared to the immersion vegetable from 0.45 to 0.75. Therefore, the water penetrated into the dried vegetable by the water and steam added during the treatment with the superheated steam. (The moisture activity of dried vegetables is between 0.17 and 0.32). When the water activity (Aw) is out of the above range, the texture of the vegetable after restoration is not improved as compared with the vegetable before the drying.

The water activity (Aw) of 0.80 to 0.99 after treatment with superheated steam corresponds to 80 to 90% of 0.98 to 0.99 of untreated vegetable, so that it is restored to a degree similar to untreated vegetable.

Vegetables restored according to the above restoration method are excellent in taste and texture, and can be ingested immediately because all the bacteria contained in vegetables are sterilized.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.

Manufacturing Example  1-2.

The bellflower was dried by hot air at 80 ° C for 5 hours and immersed in an acid solution mixed with water, malic acid, disaccharide and salt in a weight ratio of 2: 1: 1: 0.25 for 3 minutes, For 8 minutes to prepare restored bellflower.

At this time, the heater temperature of the super-superheat steam apparatus (SHS) is 290 ° C and the steam temperature is 370 ° C.

Manufacturing Example  3-4.

The preparation was carried out in the same manner as in Preparation Example 1-2, except that the temperature of the heater of the super-superheat steam apparatus (SHS) was changed to 180 ° C to prepare the restored Dorothy.

Test Example  1. Check the surface condition of the bellflower

The surface state of the reconstituted bellflower prepared in Production Example 1-4 was visually observed.

1: The surface did not burn at all.

2: Less than 10% of the surface was burnt.

3: Less than 30% of the surface is burnt.

4: Less than 50% of the surface is burnt.

5: Less than 70% of the surface is burnt.

Production Example 1 Production Example 2 Production Example 3 Production Example 4 3 5 2 4

As shown in Table 1, the conditions of the superheated steam superheater (SHS), which does not affect the structure as much as possible, are a heater temperature of 180 ° C. and a steam temperature of 370 ° C. for 3 minutes. Respectively. However, the treatment time was varied within 8 minutes.

Example  1-4.

The eggplant was dried with hot air at 80 ℃ for 5 hours and immersed for 3 minutes in a mixed solution of water: malic acid: disaccharide: salt in a weight ratio of 2: 1: 1: 0.25 for 3 minutes. 3, 4, and 5 minutes.

At this time, the superheated steam superheater (SHS) has a heater temperature of 180 ° C and a steam temperature of 370 ° C.

Example  5-8.

The same procedure as in Example 1-4 was carried out except that branches were mixed with water at a volume ratio of 1: 1.5 to prepare restored branches when treated with ultra-rapid superheated steam (SHS).

Example  9-12.

The cucumber was reconstituted in the same manner as in Example 5-8 except that dried cucumbers were used instead of branches.

Example  13-16.

The resting mushroom was prepared in the same manner as in Example 5-8 except that the mushroom was used instead of the branch.

Example  17-20.

Caries were restored in the same manner as in Example 5-8 except that carrots were used instead of the branches.

Example  21-24.

The same procedure as in Example 5-8 was carried out except that radishes were prepared using radish instead of branches.

* Visual measurement

Photographs of the restored vegetables prepared in Examples and Comparative Examples were taken and are shown in Table 2 below.

As shown in Table 2 above, according to the embodiment of the present invention, the restored vegetable was restored to a state similar to the vegetable before it was dried. Especially, the appearance of vegetables treated with SHS for 3 minutes and 4 minutes was the best. On the other hand, in Examples 1-4, it was confirmed that some of the vegetables were burnt by treating SHS without mixing vegetables and water. In addition, it was confirmed that when treated with SHS for 4 and 5 minutes, the crisp texture was deteriorated.

Comparative Example  One.

The same procedure as in Example 6 was carried out except that instead of drying with hot air, it was dried by freezing to prepare a recovered branch.

Comparative Example  2.

The same procedure as in Example 6 was carried out except that branches were added to boiling water instead of heating with super-superheated steam (SHS), boiled for 1 minute and maintained for 30 minutes to prepare restored branches.

Comparative Example  3.

The same procedure as in Example 6 was carried out except that the recovered branch was prepared by treating at 121 ° C using a high-pressure steam sterilizer instead of heating with a super-superheat steam apparatus (SHS).

Comparative Example  4.

The same procedure as in Example 6 was carried out except that the heater temperature of the ultra-rapid superheat steam apparatus (SHS) was changed to 290 ° C to prepare a recovered branch.

Comparative Example  5.

The procedure of Example 6 was repeated except that the step of immersing in an acid solution was omitted.

< Test Example >

As shown in the photograph in Table 2, the test was performed with the vegetables treated with SHS for 3 minutes, which was most excellent in the condition of resting vegetables treated with the super-superheated steam (SHS).

Test Example  1. Water activity ( Aw )

Water activity (Aw, Labmaster-aw, Novasina, swiss) of the restored vegetables prepared in Examples and Comparative Examples were measured and are shown in Table 3 below.

division Example 2 Example 6 Example 10 Example 14 Example 18 Example 22 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 dry
vegetable 0.19 ± 0.00 0.19 ± 0.01 0.26 ± 0.00 0.17 ± 0.00 0.32 ± 0.00 0.24 ± 0.01 0.30 0.01 0.19 ± 0.00 0.19 ± 0.01 0.19 ± 0.01 0.19 ± 0.01 After SHS 0.86 ± 0.01 0.83 ± 0.00 0.90 ± 0.00 0.85 ± 0.00 0.84 ± 0.00 0.85 ± 0.00 0.85 ± 0.00 0.97 ± 0.01 0.98 ± 0.00 0.89 ± 0.01 0.94 + - 0.01

As shown in Table 3 above, the water activity (Aw) of the restored vegetables prepared according to the example of the present invention was found to be increased after the SHS treatment.

On the other hand, the water activity of Comparative Example 1 was similar to that of the Example, but changed into a sponge form and was easily broken, and the water activity of Comparative Examples 2 to 5 was higher than that of the Examples.

Test Example  2. Chromaticity measurement

The chromaticity of the restored vegetables prepared in Examples and Comparative Examples (spectrophotometer CM-700d, Konica Minolta, Japan) was measured three times and the average values thereof were shown in Table 4 below.

division Dried vegetables After SHS Example 2 L 71.18 ± 0.88 37.72 ± 1.80 a 4.63 ± 0.17 8.63 ± 0.94 b 24.22 ± 0.19 18.78 ± 0.55 Example 6 L 71.18 ± 0.88 38.36 ± 0.88 a 4.63 ± 0.17 8.64 ± 0.72 b 24.22 ± 0.19 12.44 0.30 Example 10 L 64.12 ± 1.45 36.09 ± 1.00 a 1.79 ± 0.35 7.31 + - 0.47 b 27.85 + - 0.82 22.59 + - 1.14 Example 14 L 81.26 ± 1.45 51.83 + - 0.25 a 3.72 0.41 7.85 ± 1.59 b 21.00 ± 0.29 23.37 ± 2.87 Example 18 L 58.84 + - 0.45 40.84 ± 0.99 a 31.81 + - 0.70 29.68 ± 2.77 b 40.75 ± 1.62 30.67 ± 2.40 Example 22 L 67.73 ± 1.21 41.79 ± 0.64 a 8.01 + - 0.46 14.30 ± 1.24 b 29.10 ± 0.19 23.66 ± 1.56 Comparative Example 1 L 77.23 + - 1.59 38.11 ± 0.59 a -0.57 ± 0.03 8.11 ± 0.61 b 16.32 + - 0.38 13.51 + - 0.75 Comparative Example 2 L 41.40 ± 1.96 33.10 ± 1.09 a 14.03 + - 1.83 6.88 + 0.17 b 21.58 ± 2.48 14.58 + - 0.41 Comparative Example 3 L 41.40 ± 1.96 41.39 ± 0.51 a 14.03 + - 1.83 3.54 + 0.49 b 21.58 ± 2.48 7.80 ± 1.28 Comparative Example 4 L 41.40 ± 1.96 28.01 + - 0.12 a 14.03 + - 1.83 3.17 ± 0.09 b 21.58 ± 2.48 11.36 ± 0.29 Comparative Example 5 L 71.18 ± 0.88 37.72 ± 1.80 a 4.63 ± 0.17 8.63 ± 0.94 b 24.22 ± 0.19 18.78 ± 0.55

As shown in Table 4 above, it was confirmed that the chromaticity of the restored vegetables prepared according to the example of the present invention is decreased less than that of Comparative Examples 2 to 5. In particular, it was confirmed that the chromaticity of Comparative Example 4 treated with SHS of 290 占 폚 was significantly lower than those of other Examples and Comparative Examples.

On the other hand, the coloring of Comparative Example 1 was confirmed to be superior to those of Examples.

Test Example  3. Microbial measurement

The restored vegetables prepared in Examples and Comparative Examples were stored in a 15 ° C storage for 5 days and the number of microorganisms was measured. The total number of bacteria was measured using a 3M dry culture medium (petrifilm, USA). The total culture broth was cultured in petrifilm aerobic count medium for 24 hours at 37 ° C. Total bacterial counts were expressed as colony forming unit (CFU) per gram of treatment, and the results are shown in Table 5 below.

division Dried vegetables After SHS Total number of bacteria (CFU / g) Example 2 3.81 N.D. Example 6 3.43 N.D. Example 10 3.72 N.D. Example 14 5.07 N.D. Example 18 4.68 N.D. Example 22 6.24 N.D. Comparative Example 1 3.33 N.D. Comparative Example 2 3.40 0.97 Comparative Example 3 3.43 N.D. Comparative Example 4 3.52 N.D. Comparative Example 5 3.63 2.54

* N.D: Not detective

As shown in Table 5, the restorative vegetables prepared according to the embodiment of the present invention were not detected because all the microorganisms were killed after the SHS treatment. On the other hand, it was confirmed that Comparative Example 2 treated with boiling water and Comparative Example 5 not immersed in the acid solution had less microorganisms killed.

Test Example  4. Sensory evaluation

The restored vegetables prepared in the examples and the comparative examples were sampled by 20 professional panelists, and the sensory evaluation was carried out using a 9-point scale method (as the degree was increased to 9 points) .

- Resilience (taste restoration), taste, texture and general preference: 1 = very bad, 9 = very good

division Example 2 Example 6 Example 10 Example 14 Example 18 Example 22 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 dynamic stability 6.4 7.7 7.5 7.6 7.4 7.2 7.4 3.3 3.9 6.5 7.1 flavor 6.2 7.5 7.4 7.1 7.6 7.1 3.4 3.5 4.2 5.3 4.8 Texture 5.6 6.9 7.0 6.8 6.8 6.9 2.7 3.4 3.5 4.5 3.9 Comprehensive likelihood 5.9 7.2 7.3 7.4 7.2 7.2 3.5 3.7 4.2 4.8 4.8

As shown in Table 6 above, restorative vegetables prepared according to the examples of the present invention were found to have superior resilience, taste, texture, and overall acceptability in comparison with the restorative vegetables prepared in Comparative Example using supersaturated water vapor.

Comparative Example 2, which was freeze-dried, had excellent restorative power, but was not easily retracted to improve texture. Comparative Examples 2 to 4 did not have excellent resilience, taste, texture and overall acceptability, Were similar to those of the examples, but taste, texture, and overall acceptability were all low.

Claims (17)

Drying with a superheated water vapor or a hot air drying method and immersing the dry vegetable oil having a water activity (Aw) of 0.17 to 0.32 in an acid solution containing water and an organic acid, and then extracting and preparing the immersed vegetable; And
Mixing the immersed vegetable and water in a volume ratio of 1: 1 to 2, and heating the mixture at 150 to 400 ° C for 1 to 10 minutes with superheated water vapor to improve the water activity (Aw) to 0.80 to 0.99 A method for the recovery of dried vegetables. delete The method of claim 1, wherein the organic acid is acetic acid, citric acid or malic acid. The method of claim 1, wherein the acid solution further comprises at least one saccharide selected from the group consisting of monosaccharides, disaccharides, and oligosaccharides. 5. The method of claim 4, wherein the acid solution further comprises salt. [6] The method of claim 5, wherein the acid solution is mixed at a weight ratio of water: organic acid: saccharide: salt of 1-4: 0.5-2: 0.5-2: 0.05-1. The method of claim 1, wherein the dry vegetable oil is immersed in the acid solution for 1 to 60 minutes. delete delete delete delete delete delete delete The method according to claim 1, wherein the vegetable is at least one selected from the group consisting of bellflower, burdock, amber, fern, fennel, taro stem, sweet potato stem, shiitake mushroom, mushroom mushroom, fresh mushroom cucumber, radish, eggplant and carrot Of the dried vegetable. The method of claim 1, wherein the step of heating with superheated steam is performed in a superheated steam superheater (SHS). A vegetable restored according to the method for restoring dry vegetables according to any one of claims 1, 3 to 7 and 15 to 16.