KR101736662B1 - Method of manufacturing a circular shaped melon melon food - Google Patents

Abstract

The present invention relates to a method to manufacture a highly functional oriental melon food capable of maintaining various nutrients and the smell, color, and appearance of an oriental melon when manufacturing a dried food (after most of the moisture is removed from the oriental melon) to promote the consumption of oriental melons and enhance their usability. The present invention comprises: an oriental melon material preparation step of washing an oriental melon and then peeling the melon and removing its seeds; a rapid freezing step of rapidly freezing the oriental melon material at -40C for 10-40 minutes to obtain a frozen oriental melon body (110); an oriental melon freezing, sublimation, and drying step of sublimating ice (solid) of the frozen oriental melon body (110) into gas in a vacuum chamber, of which the atmosphere has a vacuum level of 4.58 torr and a temperature not exceeding 0.098C, without a liquefication procedure for the oriental melon body (110), thereby obtaining an oriental melon freezing, sublimation, and dry body (120) having a moisture content not exceeding 10 wt%; and a complete heat dry step of inserting the oriental melon freezing, sublimation, and dry body (120) into a heat drier at 30-50C and then completely removing even free liquid from the oriental melon freezing, sublimation, and dry body (120), thereby obtaining an ultra-dry oriental melon food (100) with a moisture content of up to 1-5 wt%.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of manufacturing a circular melon melon food,

The present invention relates to a process for producing a dry food (a state in which most of the moisture contained in melon is removed) capable of promoting consumption of melon and enhancing the utilization thereof, and to provide various nutrients, aromas, The present invention relates to a process for producing dried melon.

Melon (Cucumis melon L. or Oriental melon) is a perennial plant belonging to the genus Cucurbitaceae. It is cultivated in Korea, China, Japan and others. It has a high content of water (over 90%) and high diuretic It is rich in vitamin A, β-carotene, and vitamin C, so it can be eaten more than other fruits at once.

It is said that it is very beneficial to the human body, as it is also known to have an efficacy for acute gastroenteritis, paralysis and the like.

On the other hand, in the region of Sungju, Gyeongbuk province, which is the main production area of melon, it has been reported that its production amounted to 106,000 tons in 998 and 122,000 tons in 2000, which account for more than 40% of the annual production of melon.

However, the concentrated shipment of melon in summer, inhibition of low-temperature growth, malformation, and especially bad shelf life due to easy corruption cause economically large and small losses to melon cultivators.

In fact, the storage period of melon which can keep melon fresh is about 6 ~ 7 days at a low temperature of about 5 ~ 15 ° C, and it has been recently stored for about 20 ~ 25 days Although there is a report that this is possible, keeping it for a long time is still a very real reality.

Therefore, in order to solve the storage stability of melons and to improve the distribution structure, consumption promotion and price stabilization, new processing products are needed which can effectively change the current situation consumed as raw materials.

However, conventional processed foods that have been developed in relation to melon have been limited to very limited studies such as melon lactic acid fermented food and melon juice. However, there has been only very weak commercialization and industrialization with excellent storage stability and palatability, It is urgent to revitalize the society.

Of course, there have been studies to dry and sell melons in the day, but conventional melon dry products are very simple to dry by natural drying and hot air drying, so that when the melon with a high moisture content is dried, The shape and size of the product are greatly deformed and the shape and the volume are largely deformed and hardened. Therefore, the taste and texture of the consumer are not good, and when the moisture is released in the drying process, A large amount of various nutrients, inherent fragrances and colors are lost or deteriorated, so that there is a problem in that the consumer can not get a response and the value of the product and the additionality are greatly deteriorated.

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Patent Registration No. 10-163279 (Manufacturing Method of semi-dried melon)

Accordingly, the present invention can reduce the amount of melon which is discarded due to its storage, distribution and storage as much as possible, and at the same time, it is possible for the consumers to easily see the functionality (nutrition, texture, flavor, The present invention has been accomplished by providing a method for producing a new super-dried melon melon food which can greatly contribute to the promotion of melon consumption promotion.

In order to accomplish the above object, the present invention provides a method for preparing a melon material, comprising: a step of preparing a melon material by washing the melon cleanly, removing the shell and inner seeds, and cutting the melon in a proper size and shape to prepare the material 10; When the melon material is prepared, it is rapidly frozen at a temperature of -40 ° C for about 10 to 40 minutes to obtain an ice-melted melancholic material (110); The rapidly frozen melted fermented product slowly sublimates the ice (solid) contained in the melted frozen product 110 in the vacuum chamber at a temperature of not less than 4.58 torr and a temperature of less than 0.098 ° C without liquefaction, Freezing sublimable dried body (120) having a moisture content of 10% by weight or less; The melon-freezing sublimation dried body 120 is put into a general drying chamber and heated to a temperature of 30 ° C to 50 ° C to completely remove remaining residual glassy water (binding water) to obtain a super-dried melon melon food with a moisture content of 1 to 5% (100); .

As described above, since the method of producing the highly functional super-dried melon of the present invention in which the original shape is maintained is made by the principle of sublimation into gas immediately without liquefaction in the state of frozen ice during the drying of melon, Shape and volume of the material, as well as a very light and porous structure, but it is super-dried to 5% by weight or less to obtain a high-value-added oriental melon food with a crisp and sprouting new feeling. Further, It can be manufactured according to various colors according to the demand of the user due to the step of color impregnation. Therefore, it is a useful invention such that it is expected to play a crucial role in accelerating the consumption of super-dried melon and its activation.

FIG. 1 is a process diagram showing a preferred embodiment of the present invention.
Fig. 2 is an image of melon material used in the present invention
FIG. 3 is a graph showing an image of melon material in a state of being cut in the melon material preparing step of the present invention
FIG. 4 is a graph showing the external appearance image of the drier used in the melon-free rapid freezing step, melon freezing sublimation drying step,
FIG. 5 is an image of a super-dry melon produced through the process of the present invention,

The method for producing a highly functional super-dried melon of the present invention having a circular shape will be described in detail with reference to the accompanying drawings and examples.

That is, the present invention relates to a melon material preparing step of washing melon and then removing the husks and inner seeds and cutting the melon into the appropriate size and shape to prepare the melon material 10;

When the melon material is prepared, it is rapidly frozen at a temperature of -40 ° C for about 10 to 40 minutes to obtain an ice-melted melancholic material (110);

The rapidly frozen melted fermented product slowly sublimates the ice (solid) contained in the melted frozen product 110 in a vacuum chamber at a degree of vacuum of 4.58 torr and a temperature of less than 0.098 ° C without liquefaction, To obtain a melon-freeze-sublimation dried body (120) having a moisture content of 10% by weight;

The melon-freeze-sublimation dried body 120 is put in a hot-air drier at a temperature of 30 ° C to 50 ° C to completely remove the residual glassy water remaining in the melon-freezing sublimation dried body 120, so that the moisture content is dried to 1 to 5% A complete hot air drying step of obtaining a super dried apple melon (100); As a characteristic feature thereof.

When the melon is dried by freezing + sublimation + drying in this manner, unlike ordinary drying, only the water is removed by the principle that the ice is immediately sublimated into the gas without liquefaction in a frozen state,

The shape and shape of the melon material prepared first and the appearance such as volume can be maintained in the original shape,

Particularly, in the sublimation part, since it is rapidly transferred to the hydrated and dehydrated state, migration of the soluble component occurring in general drying, non-enzymatic browning, protein denaturation hardly occurs,

 Especially, it is possible not only to retain the volatile flavor, color (whitish color) and various nutritional and functional ingredients (vitamin A, β-carotene, vitamin C, etc.)

When moisture is supplied again during the process of food consumption, the physical properties are restored, and the same texture as when eating raw melon can be provided,

The dried state is a very light and porous structure, but it is in a state of being super-dried to 5% by weight or less of the original melon material,

At the early stage of food intake, it is possible to impart a texture that is transformed into a crispy,

In addition, it is possible to improve the shelf-life and storage stability compared to the existing melon, which can greatly contribute to the spread of the melon distribution process directly related thereto and its usefulness,

This advantage is not a useful invention because it can produce a new mode of consumption of melon and at the same time it can easily access high-function melon anytime and anywhere. It is expected to play a crucial role in promoting melon consumption as well as increasing melon consumption. I can not.

Hereinafter, in more detail,

<Preparing melon material>

First, in the preparation of the melon material, the melon of a certain size purchased and cleaned is thoroughly cleaned to remove the foreign material, the inner seeds and the shell are removed, and then the melon is prepared in the desired size and shape.

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<Fast freezing stage of melon>
In the fast-freezing stage, it is possible to rapidly freeze at a temperature of -30 ° C to -40 ° C in view of the fact that rapid progression is required, although the previously prepared fermented material can be used at -15 to -20 ° C. And the time may be greatly varied depending on the performance of the freezer. However, if the ice is rapidly frozen for about 10 to 40 minutes, the frozen frozen product 110 in the form of hard ice can be obtained.

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In this freezing process, an ordinary refrigeration apparatus or the like can be appropriately used. However, in order to increase the efficiency of mass production and mass production, it is advantageous to perform the refrigeration facility dedicated to melon fermentation.

<Melon freezing sublimation drying step>

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Next, in the melon sublimation sublimation drying step, as described above, the melted melted rapidly frozen in the fast-freezing stage of the melon is introduced into a vacuum chamber having a temperature of 4.598 torr and a temperature of 0.0098 ° C or lower, · As the process of drying,

In the process of sublimating the solid ice contained in the melted frozen body 110 into the (gas) rapidly without changing the liquid into the liquid, 90% by weight or more of the water (including the glass water + the combined water) contained in the melon material It is possible to remove a considerable amount of moisture (in this process, most of the free water contained in melon is removed), and when this step is performed, a melon-freeze-sublimation dried body 120 having a water content of 10% Respectively.

That is, the sublimation proposed herein allows the solid state ice to be directly changed into the gaseous state vapor to remove water, and it is important that the sublimation can be performed directly to the gas instead of the liquid in the solid state of ice. It is important to lower the frozen melted frozen product 110 to a condition of a temperature and a pressure equal to or lower than the triple point of water (proper vacuum atmosphere).

Normally, the triple point of water can be coexisted with all three phases of solid, liquid, and gaseous phases at a specific temperature and pressure. The triple point of water has a triple point of 0.0098 ° C. 4.58 torr (mmHg), and the pressure unit is defined as 0.006 N / m2.

Therefore, in order to sublimate directly from ice to gas, it means that the temperature is required to be 0.0098 ° C. and the pressure to be 4.58 torr (mmHg), because the temperature and pressure of the water below the triple- Only the gas can coexist, and the liquid is based on the theory that the existence itself is impossible.

In order to effectively sublime the frozen melted frozen body 110, it is possible to effectively submerge the cooled chamber as long as the conditions in the vacuum chamber satisfy the conditions of a pressure of 4.58 torr (mmHg) and a temperature of 0.0098 ° C or lower something to do.

<Completely Hot Air Drying Step>

After the melon sublimation sublimation drying step is completed, the sublimation-dried freezing sublimation dried body 120 is sublimed and dried using a general drier (hot air dryer or the like) having a temperature of 30 DEG C and a temperature of 50 DEG C, 120 can be completely removed to obtain a super dry food 100 with a moisture content of 1 to 5% by weight completely dried.

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<Chopsticks breakfast melon food packaging stage>

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The step of packaging the melon-type breakfast melon is performed in such a manner that the melon-type breakfast melon (100), which is produced within the range of 1 to 5% by weight, can be easily supplied to the consumers.

The packaging method used herein is a packaging method in which the ultra-dry ewes food 100 having a moisture content of 1 to 5% by weight is very dry and lightweight and has a porous structure. As a result, Since it is porous and has a large surface area, when it is exposed to the outside, the moisture absorbing force acts strongly, and moisture can be attracted again to become damp, so vacuum packaging is performed in a vacuum chamber in principle.

&Lt; Surface moisture drying step and color impregnation step >

Between the melissa preparation stage and the melon freezing stage, the prepared melissa melon is dried naturally at room temperature for 4 to 5 hours or at 30 to 50 ° C for 1.5 to 3 hours to remove moisture contained in the melter A surface moisture drying step;

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When the moisture on the surface is removed, the color is impregnated into a part of the surface, and a color impregnation step can be further performed to achieve natural coloring with various colors such as red, yellow, green and purple according to demands of various consumers have.

At this time, as a method of impregnating the color in the color impregnation step, if a natural material is immersed in a fruit juice having a color such as red, purple, yellow or green for a predetermined period of time, Because the fruit juice is impregnated and filled instead of moisture that has escaped from the inner part, the color of the fruit juice becomes natural coloring.

In other words, when the melon is finished with the melon sublimation drying step and the completion hot air drying step, the original melon can be maintained as it is, but in the process of getting out of the water in large quantities, It is not enough to attract consumers' attention and there is a limit to increase the liking and interest of products especially when they are used as snack materials for children.

At the starting point of the problem solving, a yellow fruit including tangerine, orange, etc., or a red fruit including strawberry, pomegranate and tomato, a purple (or purple) fruit including kiwi, When the dried persimmon material is immersed in the fruit juice made of the included green fruit to give a natural color,

As the natural color contained in the fruit juice is naturally colored, it can be more effectively sold because it can be sold as a super-edible breakfast melon (100), which is melted in a color other than the original color of melon, even though it is melon, Fruit juice of the melon as well as coloring, melon nutrients and preference can be further strengthened.

&Lt; Sugar supplementation step &

Further, after the natural and one-color impregnation step is completed, the natural fruit juice used in the natural and the one-color impregnation step may be further subjected to a sugar solution replenishment step which makes it possible to supplement the sweetness lacking in the melon more.

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As the sugar solution used herein, at least one selected from the group consisting of glucose, millet, and oligosaccharide may be selected,

Depending on the situation, at least one selected from the group consisting of sugar and honey can be applied,

In this case, even if the sugar content of the melon, which is the used material, is insufficient, the taste can be adjusted to the degree desired by the consumers, which can greatly contribute to the taste and the taste of the melon product and the demand.

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Claims (7)

A melon preparation preparation step in which the melon is cleaned and then the shell and inner seeds are removed and the melon is cut into a predetermined size and shape;
When the melon material is prepared, it is rapidly frozen at a temperature of -40 ° C for 10 to 40 minutes to obtain an ice-melted melancholic material (110);
The melted freezing material 110 rapidly frozen sublimates the ice (solid) contained in the melted frozen material 110 in a vacuum chamber at a degree of vacuum of 4.58 torr and a temperature of less than 0.098 ° C without liquefaction, Freezing sublimable dried body (120) having a moisture content of 10% by weight or less at a drying efficiency by the freezing and subliming drying step (120);
The melon-freeze-sublimation dried body 120 is put in a hot-air drier at a temperature of 30 ° C to 50 ° C to completely remove the residual glassy water remaining in the melon-freezing sublimation dried body 120, so that the moisture content is dried to 1 to 5% A complete hot air drying step of obtaining a super dried apple melon (100); Wherein the method comprises the steps of:
The method according to claim 1,
Between the melissa preparation step and the melon fast freezing step,
A surface moisture drying step of subjecting the prepared melissa melon material to naturally drying at room temperature for 4 to 5 hours or hot air drying at 30 to 50 ° C for 1.5 to 3 hours;
When the step of drying the surface moisture is completed, it is added to a natural fruit juice having a chromaticity of at least one of red, purple, yellow and green, and a part of sugar, and then pickling is carried out to impregnate the color of the natural fruit. ; Wherein the roasted rice is further roughened.
3. The method of claim 2,
Wherein the natural fruit juice of the natural and the first green impregnation step can further contain a sugar solution.
The method of claim 3,
The fruit used to obtain the natural fruit juice from the natural and the one-
Yellow fruit including tangerine, orange,
Strawberries, pomegranates, tomatoes,
Grapes, purple or purple fruit including blueberries,
Green fruits, including kiwi,
Wherein the at least one selected from the group consisting of soy sauce, soy sauce,
The method of claim 3,
Preferably,
Glucose, starch syrup, and oligosaccharide.
Or sugar, and honey. The present invention also provides a process for producing a super-dried melon.
The method according to claim 1,
The condition in the vacuum chamber of the above-
A vacuum pressure of 4.58 torr (mmHg)
And a temperature of 0.0098 ° C or lower is maintained.
The method according to claim 1,
Wherein the moisture content of the super-dry melon (100) is 1 to 5% by weight of the supernatant.

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