KR101910774B1 - Method of Manufacturing Dried Vegetables and Dried Vegetables Manufactured thereof - Google Patents

Abstract

The present invention provides a method of making dried vegetables comprising the steps of: (a) preparing dried oats and aronia; (b) preparing dried carrots, green radishes, fruit radishes and boram radishes; (c) preparing dried burdock, sea bream, horse mackerel and squash; (d) preparing dried ginger; And (e) mixing the dried oder, aronia, carrots, green radishes, fruit radishes, boram, burdock, oats, horses, squashes and ginger. The method of producing dried vegetables of the present invention shows an excellent flavor and thus provides an advantage that it can be consumed as a snack rather than a force-fed vegetable.

Description

[0001] The present invention relates to a method of producing a day-old vegetable and a method of producing the same,

The present invention relates to a daily vegetable production method and a daily vegetable produced by the method. More particularly, the present invention relates to a daily vegetable production method and a vegetable production method thereof, And ginger, and a daily vegetable produced by the method.

According to the data released by the National Statistical Office in 2005, the proportion of elderly people over 65 years old accounted for 11% of the total population in 2005, and the average life expectancy in the year 2030 was 83.1 years And it is estimated that by 2030 it will increase to 20% of the total population, so aging is also a serious problem.

According to the data released by the National Statistical Office, the GNP per capita was $ 20,000 in 2004 and increased by 5 ~ 10% per year. As the living standards of the people improved, And the intake of vegetables is decreased, and the consumption of fat-rich foods such as meat tends to increase.

In addition, modern people are consuming a large amount of food additives that can be harmful to human body such as food additives, preservatives, coloring agents, perfumes as well as pesticides and chemical fertilizers in daily life due to the foods to be consumed.

Due to changes in social conditions, including changes in dietary habits, excessive stress or lack of exercise, and genetic factors, the pattern of disease has also changed and the number of deaths due to communicable diseases has declined sharply in the past, The number of deaths due to cardiovascular diseases such as obesity and diabetes, metabolic syndrome, adult diseases, cerebrovascular disease or coronary artery disease is steadily increasing.

In addition, people are increasingly complaining of digestive disorders such as dyspepsia, constipation, and esophagitis due to irregular eating and nutritional imbalance caused by changes in social conditions. In particular, in the case of digestive system diseases accompanied by obesity, accumulation of waste in the organ or increase of body fat may cause other diseases including circulatory diseases.

Therefore, it is required to reduce the cholesterol and fat content in organs and blood vessels, and especially to take foods that can improve digestion function or help in rectal function. In this regard, a variety of foods have recently been proposed for ingesting fiber-rich vegetables.

Vegetables and vegetables are abundant in fiber, so they have excellent function and contain various nutrients. In addition, the active ingredients contained in vegetables and vegetables are not limited to obesity, diabetes, hyperlipidemia or hyperlipidemia which can be induced by excessive meat consumption and westernized diet And is known to have an improving or preventive effect on metabolic diseases such as hypertension.

Despite these various advantages, vegetable and vegetables are not good for taste or taste, and children and adolescents are far away from it. Also, it is difficult to eat even when the elderly or patients with difficulty chewing or weak digestive function are concerned about tooth condition They are available in juices and beverages that are easy to ingest. However, the vegetable beverages proposed in the past have been neglected by the consumers due to the taste problems such as bad taste or bad smell.

In recent years, there have been a lot of dried vegetable products that can easily be utilized for food of each species while retaining the advantages of vegetables. Basically, dried vegetables are prepared by hot air drying or lyophilization.

However, the dried vegetable tends to discolor, discolor or browse when dried, and when it is returned through hot water addition or the like, there is a problem that the color deteriorates or the flavor is distant from the inherent color of the material .

On the other hand, the freeze-dried vegetables are relatively small in color when dried, but they are expensive due to the equipment and energy consumption required for drying, and the vegetables returned to hot water are inferior in flavor including shape stability and texture.

In order to solve the above problems, Korean Patent Laid-Open Nos. 2004-0034362, 2009-00811392, and Japanese Patent Registration No. 3008188 disclose a method in which vegetables are subjected to a blanching treatment, a saccharification treatment, a cooling treatment or an additive treatment, Is proposed. However, in the above-mentioned patent documents, there is a problem that the texture of the vegetables becomes hard and the original taste and flavor of the vegetables change.

Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.

Since the inventors of the present invention exhibited excellent flavor, they sought to develop dried vegetables that can be consumed as snacks rather than forced vegetables. As a result, it was found that, after drying process by selecting a specific drying method suitable for each type of vegetables, when dried vegetables were mixed together with pine nut, dried vegetables having excellent flavor could be produced Thus completing the present invention.

Accordingly, an object of the present invention is to provide a method for producing dried vegetables with improved flavor.

Another object of the present invention is to provide a dried vegetable produced by the above-described method.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

The present invention provides a method for producing dried vegetables.

Since the inventors of the present invention exhibited excellent flavor, they sought to develop dried vegetables that can be consumed as snacks rather than forced vegetables. As a result, it was confirmed that, when the dried process was carried out by selecting a specific drying method suitable for each type of vegetables, when dried vegetables were mixed together with pine nut, dried vegetables having excellent flavor could be produced .

According to one aspect of the present invention, the present invention provides a method of making dried vegetables comprising the steps of: (a) preparing dried Odi and Aronia; (b) preparing dried carrots, green radishes, fruit radishes and boram radishes; (c) preparing dried burdock, sea bream, horse mackerel and squash; (d) preparing dried ginger; And (e) mixing the dried oder, aronia, carrots, green radishes, fruit radishes, boram, burdock, oats, horses, squashes and ginger.

According to a preferred embodiment of the present invention, the dried odor and the aronia of the step (a) of the present invention are preferably selected from the group consisting of 100 parts by weight of an orodisperse, Mixing the aronia mixture and sugar at a weight ratio of 1: 0.5 to 1.5 and aging for 10 to 30 hours to prepare a dipped / mixed gypsum / aronia mixture; Steaming the gypsumed audi / arhnia mixture for 1-5 hours; And hot air drying at a temperature of 40-60 degrees Celsius for 10-30 hours in a hot air dryer.

In the present invention, it is a very important constitution to include a step of steam-dripping the dipped gypsum and aronia after the gypsum process in the drying process of the above-mentioned Odie and Aronia. Because, by the process of dangling, it is possible to remove a lot of Odor and Aronia specific flavor, but there is a problem that can not be removed completely. If steamed Odor and Aronia are steamed for a certain period of time, This is because it is possible to completely remove the bland taste as well as to further increase the flavor.

According to a preferred embodiment of the present invention, the dried carrots, green radishes, fruit radishes and boram radishes of step (b) of the present invention are preferably selected from the group consisting of carrots, green radishes, fruit radishes and boram radishes Cutting to have a thickness; Immersing the cut carrot, green radish, fruit radish and boram in the herb solution for 5-20 hours; And freeze-drying.

In the present invention, it is a very important constitution to include the step of dipping in the herbal solution and freeze-drying in the process of preparing the dried carrots, green radish, fruit radish and boram. As a result, when the freeze drying method was used, the flavor of the herb solution used to remove the bitter taste of carrots, green radishes, fruit radishes, and broomam could be maintained as compared with the other drying methods such as hot air drying Because.

According to a preferred embodiment of the present invention, the herb solution of the present invention is preferably prepared by mixing 100 parts by weight of honey, 10-20 parts by weight of the hot water extract of chamomile, and 10-20 parts by weight of the hot water extract of rosemary on the basis of 100 parts by weight of the honey And may be produced by aging at room temperature for 1 to 6 months.

It is a very important constitution that the herbal solution of the present invention is prepared by mixing a certain amount of a hot water extract of chamomile and a hot water extract of rosemary and then aging at a room temperature for a long time. Because of the large number of experiments, the use of chamomile hot water extract and rosemary hot water extract is expected to maintain the flavor of the herbal solution used to remove the bitter taste of carrots, green radishes, fruit radishes and broomam compared with other herbal hot water extracts Because it was possible.

According to a preferred embodiment of the present invention, the dried burdock, oats, horses and squashes of step (a) of the present invention preferably have an average thickness of between 5 mm and 2.5 cm Followed by natural drying for 10 to 15 hours, including exposure to daylight for 4 to 9 hours; Immersing the dried burdock, tar, horse mackerel and squash in a herb solution for 5 to 20 hours; And roasting the burdock, sea bream, horse mackerel, and pumpkin soaked in the herbal solution.

In the present invention, it is a very important constitution that the burdock, shiitake, horse mackerel, and squash cut through natural drying process are immersed in the above-mentioned herb solution and then subjected to a roasting process. Because many experiments have shown that burdock, shiitake, horse mackerel, and pumpkin can best absorb the flavor of the herbal solution after immersion in the herb solution after natural drying, This is because it has been found that when roasted or salted roasted dried garlic, such as burdock, is absorbed, it can retain its flavor for the longest.

According to a preferred embodiment of the present invention, the herb solution of the present invention is preferably prepared by mixing 100 parts by weight of honey, 10-20 parts by weight of the hot water extract of chamomile, and 10-20 parts by weight of the hot water extract of rosemary on the basis of 100 parts by weight of the honey And may be produced by aging at room temperature for 1 to 6 months.

According to a preferred embodiment of the present invention, the dried ginger of step (d) of the present invention is preferably prepared by mixing ginger and sugar, which are cut to have an average thickness of 1 to 1.5 cm, at a weight ratio of 1: 0.5-1.5 Aging for a further 10-30 hours to prepare a dipped ginger mixture; Preparing a ginger fermented product by aging the ginger mixture for 1 to 10 days; And mixing the ginger fermented product and the sugar at a ratio of 1: 0.2-0.5 by weight and then heating the ginger fermented product until the ginger fermented product is completely dried.

In the present invention, it is very important to carry out the fermentation process after mixing the ginger juice with the cut ginger having been subjected to the ginger treatment. This is because, after a large number of experiments, when the fermentation process is performed under a certain condition after mixing the licorice solution with the cutting ginger, the spicy flavor peculiar to the ginger can be substantially eliminated and the flavor of the dried ginger can be improved.

According to a preferred embodiment of the present invention, the licorice solution of the present invention may preferably be a licorice extract, licorice ethanol extract and licorice powder, more preferably licorice hot-water extract or licorice ethanol extract, May be a licorice extract.

According to a preferred embodiment of the present invention, the dried vegetables of the present invention preferably comprise 100 parts by weight of dried oat and aronia, 100 parts by weight of dried carrots, green radishes, fruit radishes and 200-300 parts by weight of boram, 150-200 parts by weight of dried burdock, sea bream, horse mackerel, and pumpkin, and 30-60 parts by weight of dried ginger.

In the present invention, it is a very important constitution to include the dried odor, aronia, carrot, green radish, fruit radish, boramu, burdock, oak, horse, squash and ginger in the above-mentioned ratio. This is because, as a result of many experiments, when the dried vegetables are included in the above-mentioned ratio, the highest palatability was exhibited.

According to a preferred embodiment of the present invention, the dried vegetables of the present invention may further comprise 1-30 parts by weight of pine nut, based on 100 parts by weight of the dried vegetables.

In the present invention, it is a very important constitution to further include nuts in dried vegetables. This is because, if a certain amount of pine nut is added to dried vegetables, it is possible to replenish fat and protein components which are relatively insufficient in vegetables, and to make the flavor of the dried vegetable mix better.

The features and advantages of the present invention are summarized as follows:

(1) The present invention provides a method of making dried vegetables comprising the steps of: (a) preparing dried oats and aronia; (b) preparing dried carrots, green radishes, fruit radishes and boram radishes; (c) preparing dried burdock, sea bream, horse mackerel and squash; (d) preparing dried ginger; And (e) mixing the dried oder, aronia, carrots, green radishes, fruit radishes, boram, burdock, oats, horses, squashes and ginger.

(2) Since the method of producing dried vegetables of the present invention exhibits an excellent flavor, it provides an advantage that it can be consumed as snacks rather than vegetables to be forcibly consumed.

Fig. 1 shows a specific procedure of the method for producing dried vegetables according to the present invention.
Figure 2 shows the finished dried vegetables.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not to be construed as limiting the scope of the present invention. It will be self-evident.

Example

Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.

Manufacturing Example: Preparation of dried vegetables

Production Example 1: Example Preparation of dried vegetables

Production Example 1-1: Preparation of dried Odor and Aronia

A 1: 1 mixture of 1 / kg of Oddi / Aronia and 1 / kg of Aronia purchased from Jeongeup Traditional Market were mixed at a weight ratio of 1: 1 and aged for 12 hours to prepare a diced / mixed Aroma mixture. Thereafter, the dripped gypsum / rhodium mixture was steam-steamed for 2 hours, then hot-air dried in a hot-air dryer (Model: FC-PO-150, Ronya was completed.

Production Example 1-2: Preparation of dried carrots, green radishes, fruit radishes and boram radishes

Production Example 1-2-1: Preparation of herb solution

First, 500 g of chamomile and 500 g of rosemary were washed several times with a washing machine to remove foreign matter by using purified water and dried using a drier. Then, the above-mentioned chamomile and rosemary were placed in an extractor, and heated to 100 DEG C for 24 hours using 6 times the weight of the above-mentioned chamomile and rosemary as an extraction solvent to prepare chamomile and rosemary extract. Then, 1 L of honey, 0.1 L of hot water extract of chamomile, and 0.1 L of hot water extract of rosemary were mixed and aged at 20 ° C for 6 months to prepare a herb solution.

Production Example 1-2-2: Vegetable drying process

Green carrots, green radishes, fruit radishes, and boram radishes purchased from Jeongeup Traditional Market were cut to have an average thickness of 10 mm, and the cut carrots, green radishes, fruit radishes and boram radishes were prepared by the method of Production Example 1-2-1 And immersed in the herb solution for 12 hours. Then, the carrots immersed in the herbal solution were freeze-dried to prepare dried carrots, green radishes, fruit radishes and boram radishes.

Production Example 1-3: Preparation of dried burdock, sea bream, horse mackerel, and squash

Burdock, shiitake, horse and pumpkin purchased from Jeongeup Traditional Market were cut to an average thickness of 10 mm and air-dried for 12 hours, including exposure to sunlight for 5 hours. Then, the dried burdock, shiitake, horse mackerel, and squash were immersed in a herb solution prepared by the method of Production Example 1-2-1 for 12 hours, and then the burdock, shiitake, horse mackerel and squash paste immersed in the herb solution Roasted to produce dried burdock, sea bream, horse mackerel and squash.

Production Example 1-4: Preparation of dried ginger

Production Example 1-4-1: Preparation of licorice solution

First, 1 kg of licorice was washed several times with a washing machine to remove foreign matter by using purified water and dried using a drier. Then, the licorice was placed in an extractor and heated at a temperature of 100 ° C for 24 hours using 6 times the weight of the licorice weight as an extraction solvent to prepare a licorice hot-water extract.

Production Example 1-4-2: Ginger drying process

The ginger purchased from Jeongeup Traditional Market was cut to have an average thickness of 10 mm, and the cut ginger and sugar were mixed at a weight ratio of 1: 1 and aged for 12 hours to prepare a ginger mixture. Thereafter, the dripped ginger mixture was mixed with the licorice solution prepared in Preparation Example 1-4-1 at a weight ratio of 1: 1, followed by aging for 7 days to prepare a ginger fermented product. Then, Sugar was mixed at a ratio of 3: 2 by weight, and the ginger fermented product was heated and boiled until the ginger fermented product was completely dried to prepare dried ginger.

Production Example 1-5: Preparation of mixed dry vegetables

Dried rhizomes, aronia, carrots, green radishes, fruit radishes, boram, burdock, obago, horse, squash and ginger prepared by the methods of Preparation Examples 1-1 to 1-4 were mixed, The dry vegetable mix comprises 100 parts by weight of dried odor and aronia, 200 parts by weight of dried carrots, green radishes, fruit radishes and boram, based on 100 parts by weight of the dried odor and aronia, , 150 parts by weight of starch, horse mackerel, and pumpkin, and 50 parts by weight of dried ginger. Finally, 15 parts by weight of pine nut was added to the above dried vegetable mix based on 100 parts by weight of the dry vegetable mix to prepare a dry vegetable mix of the examples.

Production Example 2: Comparative Example Preparation of dried vegetables

Each 1 kg of each of the materials was cut to have an average thickness of 10 mm in the Jeongeup Traditional Market after purchasing each one of each of Odie, Aronia, Carrot, Green radish, Fruit radish, Boramu, Burdock, . Thereafter, the pieces of the vegetable were spread out so as not to overlap with each other, and then placed on a drying plate of a hot air dryer (model name: FC-PO-150, Jongno Seonepi, Korea) and dried at 70 ° C for 20 hours. Were mixed at the ratios of Production Example 1-5 to prepare a dry vegetable mixture of Comparative Example.

Experimental Example: Sensory Evaluation

The flavor and olfactory taste of the dried vegetable mix prepared by the method of the above example were examined and 30 persons were selected for the evaluation. The dry vegetable mixes prepared by the methods of the above Examples and Comparative Examples were subjected to the evaluation and the palatability of each treatment method was evaluated by 10 steps from 1 to 10 after the tasting. At the time of sampling, 20 g of a dry vegetable mix prepared by the methods of the above Examples and Comparative Examples were prepared. Palatability was tasted and recorded by two factors, flavor and olfactory.

The preference of the dried vegetable mix prepared by the methods of the above Examples and Comparative Examples is as follows. In summary, the dry vegetable mix prepared by the method of the present invention is superior to the dry vegetable mix prepared by the method of the comparative example in both the odor taste and the flavor preference, A significantly higher preference was obtained. This proves that the method and the ratio of the method proposed by the present invention are superior to other methods of manufacturing.

Claims (8)

(a) preparing dried oder and aronia;
(b) preparing dried carrots, green radishes, fruit radishes and boram radishes;
(c) preparing dried burdock, sea bream, horse mackerel and squash;
(d) preparing dried ginger; And
(e) mixing the dried oder, aronia, carrot, green radish, fruit radish, boramu, burdock, oak, horse, pumpkin and ginger,
The dried oder and aronia of step (a)
100 parts by weight of oats and 100-200 parts by weight of oats and 50-200 parts by weight of arsine are mixed at a ratio of 1: 0.5-1.5 by weight and then aged for 10-30 hours to prepare a diced / Preparing an air-bearing mixture;
Steaming the gypsumed audi / arhnia mixture for 1-5 hours; And
A step of hot-air drying at a temperature of 40-60 DEG C for 10-30 hours in a hot air dryer
, ≪ / RTI >
Wherein the dried carrots, green radishes, fruit radishes and boram radishes of step (b) are cut to have an average thickness of 5 to 2.5 cm; Immersing the cut carrot, green radish, fruit radish and boram in the herb solution for 5-20 hours; And freeze-drying
Dry vegetable production method.
The method according to claim 1,
The herb solution is prepared by mixing 100 parts by weight of honey, 10-20 parts by weight of a hot water extract of chamomile, and 10-20 parts by weight of a hot water extract of rosemary on the basis of 100 parts by weight of the honey, and aging at room temperature for 1 to 6 months Dry vegetable production method.
The method according to claim 1,
The dried burdock, bean curd, horse mackerel, and squash of step (a)
Naturally drying the burdock, bean curd, horse mackerel, and squash sliced so that they have an average thickness of 5 to 2.5 cm and then exposed to sunlight for 4 to 9 hours, for 10 to 15 hours;
Immersing the dried burdock, tar, horse mackerel and squash in a herb solution for 5 to 20 hours; And
Roasting the burdock, sea bass, horse mackerel, and pumpkin soaked in the herbal solution
≪ / RTI > wherein the dried vegetable oil is produced by a method comprising the steps of:
The method of claim 3,
The herb solution is prepared by mixing 100 parts by weight of honey, 10-20 parts by weight of a hot water extract of chamomile, and 10-20 parts by weight of a hot water extract of rosemary on the basis of 100 parts by weight of the honey, and aging at room temperature for 1 to 6 months Dry vegetable production method.
The method according to claim 1,
The dried ginger of step (d)
Mixing the ginger and sugar cut to have an average thickness of 1 mm to 1.5 cm on a weight basis of 1: 0.5-1.5 and aging for 10-30 hours to prepare a dipped ginger mixture;
Preparing a ginger fermented product by aging the ginger mixture for 1 to 10 days; And
Mixing the ginger fermented product and sugar at a ratio of 1: 0.2-0.5 by weight, and heating the ginger fermented product until the ginger fermented product is completely dried
≪ / RTI > wherein the dried vegetable oil is produced by a method comprising the steps of:
6. The method of claim 5,
Wherein the licorice solution is a licorice hot-water extract.
The method according to claim 1,
The dried vegetables
100 parts by weight of dried Odie and Aronia,
200-300 parts by weight of dried carrots, green radishes, fruit radishes and boram radishes based on 100 parts by weight of the dried oder and aronia,
150-200 parts by weight of dried burdock, sea bream, horseradish and pumpkin, and
And 30-60 parts by weight of dried ginger.
The method according to claim 1,
Wherein the dried vegetables further comprise 1 to 30 parts by weight of pine nut based on 100 parts by weight of the dried vegetables.

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