KR101864013B1 - Method of preparing dry vegetables for quick dish - Google Patents

Abstract

The present invention relates to a method for preparing dry vegetables for instant cooking, which has a porous structure that allows easy absorption of water by infiltrating nano oil into the cell walls of vegetables and using far-infrared rays and hot air.
The method for producing dry vegetables for instant cooking according to the present invention comprises infusing vegetable oil into the cell wall (skeleton) constituting the fibrin of plant in the form of nanoparticles, then radiating far-infrared rays to rapidly expand the cell wall (skeleton) Thereby rapidly releasing moisture to the outside to provide a dried form of the porous form.
The dry vegetable for instant cooking according to the present invention maintains a porous structure with increased pore size as compared with common vegetables due to the expansion of oil, so that it can absorb water rapidly during cooking. Accordingly, the present invention can provide a dry vegetable for instant cooking, which absorbs moisture in a shorter time than conventional dry vegetables, and thus is more smooth and has a good texture.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of preparing dry vegetables for instant cooking,

The present invention relates to a method for producing dry vegetables for instant cooking, and more particularly, to a method for producing dry vegetables for instant cooking, which comprises permeating nano oil into vegetable cell walls and then using far infrared rays and hot air to easily absorb water, ≪ / RTI >

As the industry develops and the age changes, the tendency to pursue simplification of diet is increasing. This can be attributed to efforts to reduce housework hours due to double - income, an increase in the number of single - family households, and an increase in the elderly population due to an aging society.

Due to these reasons, the preference for foods that are cooked with a short time and less effort is getting easier than the food that is cooked with much time and effort. Therefore, the instant food that can be cooked in the industrial market is poured like flood It is coming out.

While Western cooking is a dry cooking method using an oven, a wet cooking method that takes the form of tang (湯) has developed in Korea and other oriental dishes, and also has a food culture that eats every meal in every country in Korea. For this reason, among the ready-to-eat foods, a lot of products such as seaweed soup, miso soup, soup soup, chicken broth, and soybean soup are sold.

Currently available instant food (country) is used by lyophilizing vegetables or freezing vegetables. However, frozen vegetables require time to be thawed, which consumes time and reduces the freshness of vegetables. Also, when the vegetables are lyophilized, it takes a considerable amount of time for the dried vegetables that are hard and hard to absorb the water to be softened even when hot water is added. Since the frozen vegetables are rapidly thawed in hot water, the freshness and texture of the vegetables are maintained There is a problem that it is almost difficult.

The present invention provides a method for preparing dried vegetables for instant cooking, which can dramatically shorten the cooking time due to the rapid absorption of water.

The present invention provides a method for preparing dry vegetables for instant cooking, which can enhance the texture and freshness of the vegetable compared to the conventional instant food.

One aspect of the present invention is

Stirring the water and the vegetable oil to prepare a nano oil;

Spraying the nano oil onto vegetables and adsorbing the nano oil;

Adding steam to the vegetable to sterilize the vegetable;

A far-infrared radiation step of irradiating far-infrared rays to the vegetable to induce cell tissue swelling;

 A hot air drying step of rapidly evaporating moisture by hot air; And

 And drying the vegetable at a low temperature, the method comprising the steps of:

The production method relates to a method for producing dry vegetable for instant cooking, wherein the far-infrared ray emission step and the hot air drying step are carried out simultaneously or alternately.

The method for producing dry vegetables for instant cooking according to the present invention comprises infusing vegetable oil into the cell wall (skeleton) constituting the fibrin of plant in the form of nanoparticles, then radiating far-infrared rays to rapidly expand the cell wall (skeleton) Thereby rapidly releasing moisture to the outside to provide a dried form of the porous form.

The dry vegetable for instant cooking according to the present invention maintains a porous structure with increased pore size as compared with common vegetables due to the expansion of oil, so that it can absorb water rapidly during cooking. Accordingly, the present invention can provide a dry vegetable for instant cooking, which absorbs moisture in a shorter time than conventional dry vegetables and is more smooth and has a good texture.

FIG. 1 is a view showing a process for preparing instant cooking vegetables according to the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description of the present invention, detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. In addition, the terms described below are defined in consideration of the functions of the present invention, which may vary depending on the intention of the user, the operator, or the custom. Therefore, the definition should be based on the contents throughout this specification.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a diagram showing a process for producing dry vegetables for instant cooking according to the present invention. FIG. Referring to FIG. 1, the method of the present invention includes a step of preparing a nano oil, a spraying and an adsorption step, a steaming step, a far infrared ray radiating step, a hot air drying step and a low temperature drying step.

The production method of the present invention may include a pretreatment step before the step of producing the nano oil.

The pretreatment step includes selecting, cutting, and compressing vegetables.

In the step of selecting the vegetables, the various kinds of vegetables (wild vegetables, vegetables, mushrooms, etc.) brought in are selected by the human senses depending on the hardness of the organization and the consumer's preference. It is a stage where the browning is already proceeding in the vegetable, the color is clearly distinguished, the decayed or the necrotic part of the tissue is destroyed by the mold.

The cutting process is a step of cutting the vegetables to a proper size using a cutting machine.

The compressing step is a step of softening the tissue by pressing the vegetable or perforating the surface. The compression step may use a circular compression roller having a projection.

The vegetable having undergone the compression step can be washed in a known manner.

The nano oil preparation step is a step of producing nano oil by stirring water and vegetable oil.

The nano oil may be prepared by adding 0.0002 to 0.0005% by weight of vegetable oil to water and stirring.

The nano oil may have an average size of 500 nm or less, specifically 300 nm or less. The nano oil may have any size falling within the average size range, but may have an average size of, for example, 10 to 500 nm, specifically 50 to 300 nm. When the size of the nano oil is 500 nm or less, the oil is easily impregnated into the pores in the vegetable, and furthermore, the impregnated oil can be kept separated for a long time without aggregation.

The nano oil may be manufactured by any known method without limitation, and a commercially available product (nano-diskette) may be used.

For example, nano oils can be prepared using a phase temperature emulsification process. Among them, the phase-phase temperature emulsification method is a method in which the hydrogen bonding between ethylene oxide and water, which are hydrophilic groups of a nonionic surfactant, decreases in a composition composed of a three-component system of water, oil and nonionic surfactant, It is the emulsification method which uses the principle. At this time, the composition composed of the three-component system forms an O / W type emulsion at a certain temperature or lower and a W / O type emulsion at a certain temperature or higher. This temperature is called "Phase Inversion Temperature (PIT) ".

Also, the present invention can use nanoparticles by passing particles through a stirring chamber by using a high pressure. The nano-oil producing apparatus may include a stirring portion in which oil is mixed, a high-pressure pump, a flushing dispenser, and a storing portion. A mixture of oil and water is injected into the fl uidizer using a high-pressure pump, and a strong shear force is applied through the fl uidizer to nano-mix the particles.

For example, coconut oil, MCT (medium chain triglyceride) oil, corn oil, olive oil and canola oil can be used in the present invention.

The injection step is a step of injecting the nano oil into the vegetable using a nozzle. The nano oil is adsorbed to the cell wall surface or pores of the vegetable through the spraying step.

The steaming step is a step of sterilizing steam by adding steam to the vegetable. The steam may be a known steam device including a steam generator, a pipe, and a spray nozzle.

In the steaming step of the present invention, microorganisms and the like remaining in the vegetable can be sterilized by injecting steam into the vegetable. Also, in the steaming step, the nano oil adsorbed in the vegetable pores can be pushed into the hole by the spraying pressure of steam.

The steaming step of the present invention does not spray excess or long time steam until the steam is cooked and cooked. It is preferable that the steaming of the present invention is performed by spraying steam of 1 to 10 kg / cm < 2 > pressure in an open space for 10 seconds to 5 minutes to the vegetable so that sterilization and insertion of the nano oil are performed while maintaining the freshness of the vegetables to some extent . The step of irradiating far-infrared rays is a step of irradiating far-infrared rays to the vegetable to induce rapid evaporation of water and cell tissue swelling.

The far-infrared ray irradiation can use known apparatus without limitation. For example, the far-infrared ray radiating device may include a heating unit having a heating wire, a far-infrared ray unit made of ceramics, yellow earth or the like that emits far-infrared rays by receiving heat from the heating unit.

Further, the far-infrared ray radiating device can be positioned above and below the conveyor portion for conveying the vegetables.

The manufacturing method of the present invention uses far-infrared rays for maximizing heat transfer efficiency and drying uniformly. More specifically, when the vegetable oil containing the oil particles and being treated with steam is transported to the far-infrared ray radiating device, the oil rapidly expands from the inside of the vegetable by the far-infrared ray and vaporizes and the pores of the cell wall Hole). That is, the far infrared ray emission step expands the pore size of the cell wall (cytoskeleton) by the vaporization expansion of the oil, and the water impregnated inside the pores can be quickly released to the outside as the pores expand.

Since the present invention uses far-infrared radiation, the drying time is shorter than general hot-air drying, resulting in excellent productivity, low heat loss, low power consumption, and high energy efficiency. Further, the far-infrared rays provide continuous drying with uniform temperature distribution, so that the product quality is uniform, pollution does not occur, and there is no risk of fire. It is appropriate that a temperature of approximately 60 to 80 캜 is generated due to the far-infrared radiation.

The present invention includes a hot air drying step of rapidly evaporating moisture with hot air. The hot air drying step may be performed at 60 to 100 ° C, preferably 60 to 90 ° C, more preferably 70 to 85 ° C. If the temperature exceeds 100 ° C, the vegetable hardens hardly and may be difficult to absorb moisture.

In the hot air drying step, the temperature range can be adjusted according to the type of vegetables. For example, vegetables having a soft stem such as mushroom can be heated at 60 to 80 DEG C, and vegetables having a tough stem such as fried food can be hot-air dried at a temperature lower than 80 to 100 DEG C.

The hot air drying can be performed by using a known hot air drying apparatus without limitation. For example, a drum type hot air apparatus including a fan, a heater, and a rotary drum may be used.

In the present invention, the far-infrared ray emission step and the hot air drying step may be performed simultaneously or alternately. Through the above two processes, it is possible to rapidly expand the pores (holes) of the cell wall (cell skeleton) of the vegetable, and to rapidly release the moisture to the outside, thereby providing the dried vegetable in the porous form having enlarged pore size.

For example, the present invention can perform hot air drying after the far-infrared radiation step, and this process can be repeated several times. In addition, far-infrared ray emission and hot air drying can be performed after the far-infrared ray emission step and the hot air drying are simultaneously performed.

The low-temperature drying step is a step of applying heat at a lower temperature than the far-infrared ray or hot air step and drying or naturally drying.

The method of the present invention evaporates 60 to 90%, preferably 75 to 85% of moisture in the far-infrared radiation and hot air step, and evaporates 40 to 10%, preferably 25 to 15% .

If the water is completely removed by far-infrared radiation or hot-air drying, the cell wall may be firmly bonded and moisture absorption may be difficult. Therefore, the present invention performs a low-temperature drying step.

The low-temperature drying step is performed for about 1 hour to 3 hours depending on temperature and type of vegetables. The pores of the cell walls can be maintained as they are in the far infrared rays and the hot air drying step through the low temperature drying step, and stiffness of the vegetable can be prevented.

The low-temperature drying step may dry the vegetable at a temperature of 5 to 60 ° C, preferably 20 to 40 ° C.

 It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. Therefore, the scope of the present invention is not limited to the above-described embodiments, but should be construed to include various embodiments within the scope of the claims and equivalents thereof.

Claims (4)

Stirring the water and the vegetable oil to prepare a nano oil;
Spraying the nano oil onto vegetables and adsorbing the nano oil;
A step of spraying the nano oil, which is simultaneously sterilized and adsorbed, into the cell wall pores of the vegetable by pressurizing the steam with the vegetable;
A far-infrared radiation step of irradiating far-infrared rays to the vegetable to induce cell tissue swelling;
A hot air drying step of rapidly evaporating moisture by hot air; And
And drying the vegetable at a low temperature, the method comprising the steps of:
The hot air drying step is performed at a temperature of 60 to 90 ° C., and the low temperature drying step is performed at a temperature of 5 to 60 ° C.,
In the manufacturing method, 60 to 90% of the moisture is evaporated in the far-infrared radiation and the hot air step, and 40 to 10% of the moisture is evaporated in the low-temperature drying step, And drying the resulting mixture. [2] The method of claim 1, wherein the nano oil is prepared by mixing 0.0002 to 0.0005% by weight of vegetable oil in water and stirring.


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