KR101950095B1 - Manufacturing method of dried fruit slice - Google Patents

Abstract

The present invention relates to a method for preparing a fruit of the present invention, which comprises coating and drying a lyophilized powder of an edible plant, a brewer's yeast or a spirulina, and keeping the original taste and flavor of the fruit for a long time, And a method of manufacturing a fruit slice so that various nutrients can be easily and easily taken together. To this end, the present invention relates to a method for producing a fermented milk, which comprises mixing an undiluted solution of sugar EM (EM) mixed with 96 to 98% by weight of sugar and 2 to 4% by weight of an undiluted (EM) And fermenting the fermentation broth for 5 to 7 days under anaerobic conditions at 28 to 35 ° C. to prepare a fermentation broth; Finishing the washed fruit to a thickness of 3 to 7 mm to prepare a fruit slice; Preparing a gel for application by mixing a lyophilized powder of any one of an edible vegetable, a brewer's yeast or Spirulina and the fermentation broth at a weight ratio of 1: 1; Uniformly applying the coating gel to the surface of the fruit slice to produce a gel coating slice; And spray drying the gel coating slice at a temperature of 65 to 70 ° C for 13 to 17 hours, spraying the fermentation liquid onto the surface of the gel coating slice at regular intervals and uniformly applying the spraying slurry to the surface of the gel coating slice The present invention provides a method for producing a dried fruit slice.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of manufacturing dried fruit slices,

The present invention relates to a method for preparing a fruit of the present invention, which comprises coating and drying a lyophilized powder of an edible plant, a brewer's yeast or a spirulina, and keeping the original taste and flavor of the fruit for a long time, The present invention relates to a method for producing fruit slices, which can be easily and easily taken together with various nutritional ingredients applied and coated on the fruit slices.

Fruit refers to the fruit of a plant which is made mainly of pulp, juice, fragrance and sweetness.

Fruit is usually about 85% water and carbohydrate content is only about 10%, but vitamin and mineral content is richer than other foods.

On the other hand, since the freshness due to respiration occurs when the fruits are lengthened after the harvest, the storage of the fruits is important in the distribution and sales of fruits.

Methods for prolonging the preservation and distribution period of fruits are to manufacture processed foods using fruits, or to make dendritic fruits and dried fruits. However, in the case of fruit processed food, preservation and distribution period can be prolonged, but the taste and flavor of the fruit may be lost or changed because additives such as preservative are added or chemical and physical treatment process is carried out. There is a disadvantage that the nutritional components can be destroyed or lost.

On the other hand, in relation to a method for producing dried fruits which can facilitate commercialization, distribution and management while maintaining the nutritional content of fruits, Korean Patent No. 10-0783095 (issued on December 2007, 2007) And then rapidly frozen at a temperature of -50 to -60 占 폚, followed by lyophilization.

Korean Patent Laid-Open No. 10-2009-0068393 (published on Jun. 29, 2009) discloses a method for producing a fruit dried product, which comprises a step of drying a fruit treated with a sugar solution containing saccharides, calcium lactate and vitamin C, Is disclosed.

Another prior art related to dried fruit is disclosed in Korean Patent Laid-Open Publication No. 10-2012-0122468 (published on Nov. 11, 2012), which includes a pretreatment step in which a fruit is cut and boiled by heat and a pretreated cut fruit is mixed with sucrose, Vitamin C, starch syrup, a first drying step of hot-air drying the cut fruit absorbed with the sugar solution, and a second drying step of drying the hot-air dried cut fruit at a low temperature, Is disclosed.

However, the method of grilling high concentration of sugar solution, that is, the treatment of dripping with sugar has the advantage of improving the texture due to the increase of the hardness of the fruit tissue. However, since the dripping should be performed for a long time in order to increase the hardness, The flavor and flavor of the fruit itself is removed, and only the sweet taste is strengthened.

Korean Patent No. 10-0783095 (2007.07.07 Announcement) Korean Patent Publication No. 10-2009-0068393 (published on June 29, 2009) Korean Patent Publication No. 10-2012-0122468 (Published on 11.07.2012)

The present invention can maintain the taste and flavor for a long period of time, as well as the nutritive ingredient of the fruit itself without adding a drip treatment or a preservative, and it is also possible to provide a nutrition ingredient of the fruit itself, It is an object of the present invention to provide a method for producing a dried fruit slice which can be easily and easily taken together with nutrients such as edible plants such as elderberry, bilberry and lingonberry, and brewer's yeast or spirulina.

In order to accomplish the above object, the present invention provides a method for manufacturing a dried fruit slice, comprising: mixing a sugar solution emulsion (EM) powder mixed with 96 to 98% by weight of sugar and 2-4% Preparing a fermentation broth by fermenting the sliced lemon or grapefruit slice at a weight ratio of 1: 1 to a thickness of 4 mm at a fermentation temperature of 28 to 35 ° C under anaerobic conditions for 5 to 7 days; Finishing the washed fruit to a thickness of 3 to 7 mm to prepare a fruit slice; Preparing a gel for application by mixing a lyophilized powder of any one of edible plants, brewer's yeast or spirulina with the fermentation broth at a weight ratio of 1: 1; Uniformly applying the coating gel to the surface of the fruit slice to produce a gel coating slice; And drying the gel coating slice at a temperature of 65 to 70 ° C for 13 to 17 hours, spraying the fermentation liquid onto the surface of the gel coating slice at regular intervals and uniformly applying the spraying slurry.

In the method of manufacturing a dried fruit slice according to the present invention, the fruit is selected from among lemon, grapefruit, pineapple, orange, lime, strawberry, and kiwi.

In addition, in the method of manufacturing a dried fruit slice according to the present invention, it is preferable that the spraying of the fermentation liquid is performed every 3 hours in the spray drying step.

Also, in the method for manufacturing a dried fruit slice according to the present invention, the lyophilized powder of the edible plant may be at least one selected from the group consisting of Aronia fruit, Asaiberry fruit, Mackberry fruit, Elderberry fruit, Bilberry fruit, Lingonberry fruit, Cacao nips fruit, Green tea leaves, meringue leaves, wheat sprouts, boa tea, hibiscus petals, pea pods, wild mango seeds, and boswellia (sapwood) Freeze-dried powder.

The method of manufacturing a dried fruit slice according to the present invention does not require a step such as a preservative and the like and does not require a step such as a dipping treatment and has no loss or destruction of the nutrition component of the fruit itself as well as the taste and flavor, Can be maintained for a long period of time, and a dried fruit slice can be produced which can easily and conveniently take together various nutritional ingredients coated and coated on the surface in addition to the nutritional ingredients of the fruit.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic process diagram for explaining a method of manufacturing a dried fruit slice according to the present invention. FIG.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings, which will be readily apparent to those skilled in the art to which the present invention pertains. The present invention may be embodied in many different forms and is not limited to the embodiments described herein. In order to clearly illustrate the present invention, parts not related to the description are omitted, and the same or similar components are denoted by the same reference numerals throughout the specification.

1, a method of manufacturing a dried fruit slice according to the present invention comprises the steps of preparing a fermentation broth (S1), a fruit slice preparation step (S2), a coating gel preparation step (S3), a gel application slice manufacturing step S4, a spray drying step S5, and a packaging step S6.

In the fermentation broth preparation step S1, 96 to 98% by weight of sugar and 2 to 4% by weight of a powdery emulsion (EM) powder of powdered EM (effective microorganism) are mixed to prepare a sugar emulsion .

EM (EM) is an abbreviation of useful microorganism group. It is a combination microorganism preparation in which 10 groups of microorganisms and 80 groups, which are beneficial to humans or animals, are cultured in combination with many microorganisms existing in nature. Microorganisms that have been used in food fermentation such as yeast, lactic acid bacteria, yeast, photosynthetic bacteria, actinomycetes, filamentous fungi and the like have long been in common, and antioxidants or antioxidants are produced, It is a group of microorganisms leading to the revitalization of nature.

Next, clean the ripe lemon or grapefruit cleanly, remove the water by natural drying, and cut to a thickness of about 2 to 4 mm. The prepared lemon or grapefruit slice was mixed with the sugar solution emulsion (EM) powder at a weight ratio of 1: 1, and the mixture was sealed in air at a temperature of about 28 to 35 ° C for about 5 to 7 days Thereby preparing a fermented lemon juice or a fermented grapefruit juice.

In the fruit slice manufacturing step (S2), the cleaned fruit is cut to a thickness of about 3 to 7 mm to produce a fruit slice. Here, the fruit is preferably selected from among lemon, grapefruit, pineapple, orange, lime, strawberry, and kiwi. In the present invention, various kinds of fruits may be used, and besides fruits, vegetables such as beets, fruit vegetables and the like may also be used.

In the coating gel preparation step (S3), a lyophilized powder of any one of an edible plant fruit, leaf, shoot, petal, husk, seed, sap, brewer's yeast or spirulina, At a weight ratio of 1: 1 to prepare a gel for application in the form of a gel.

Dried fruits, leaves, petals, husks, seeds, sap, etc. of various edible plants can be used as lyophilized powders of the edible plants. Preferably, the nutritional composition is preferably at least one selected from the group consisting of Aronia fruit, Asaiberry fruit, Mackberry fruit, Elderberry fruit, Bilberry fruit, Lingonberry fruit, Cacao nips fruit, Baobab fruit, Vitamin tree fruit, Dried powder selected from the group consisting of meringue leaves, wheat sprouts, bovine tea, hibiscus petals, papaya peel, wild mango seeds and boswellia (fruit tree sap).

Brewer's yeast is a dried yeast of Saccharomyces that is separated from beer by filtration after beer fermentation in beer making process. It contains about 45% protein and contains nucleic acid component, carbohydrate , Minerals, and various vitamins. It is characterized by high content of vitamin B group and phosphorus.

Spirulina is a kind of algae. It is composed of 60-70% protein, 6 ~ 9% lipid and 15-20% carbohydrate. It contains vitamins, minerals and fiber. It also contains carotenoids, chlorophyll, phycocyanin, and other essential amino acids. Linolenic acid and gamma linolenic acid, which are essential fatty acids, are also abundant and digestion and absorption rates are excellent.

Aronia fruit, Asai berries, Mackberry berries, Elderberry berries, Green tea leaves, Wheat buds, Hibiscus petals, Pepper peel, Wild mango seeds. The fruits, leaves, buds, petals, husks, seeds, sap, brewer's yeast or spirulina of edible plants such as boswellia (fruit tree sap) contain various nutrients as well as minerals and vitamins. It is preferable to use a powder obtained by lyophilization treatment rather than heat-drying treatment in terms of preservation of nutrients.

On the other hand, the freeze-dried powder is disadvantageous in that it is insoluble in water because it contains only components other than water. To solve this problem, the present invention uses freeze-dried powder mixed with lemon or grapefruit fermentation broth to prepare gel So that it can be melted well. As a result, the nutritional components, flavor and flavor of the lemon or grapefruit contained in the fermentation broth can be enjoyed together.

In the gel coating slice production step (S4), the coating gel prepared in the above step S3 is uniformly coated on the surface of the fruit slice prepared in the step S2 to prepare a gel coating slice. Using a soft brush, coat the applicator gel thinly and evenly on the surface of the fruit slice. The amount of gel to be applied to one fruit slice is preferably about 1 to 2 g so that the nutrition and flavor of the freeze-dried powder can be enjoyed together while utilizing the flavor and flavor of the fruit itself. When the amount of the gel for application is less than 1 g, the amount of the freeze-dried powder added to the fruit slice is too small to mean that the flavor of the fruit and the other nutrients are enjoyed together. If the amount of the freeze-dried powder exceeds 2 g, It can take.

In the spray-drying step (S5), the gel-coated slice produced in the step S4 is dried at a temperature of 65 to 70 DEG C for 13 to 17 hours. During the drying, the fermentation liquid prepared in the step S1 is sprayed on the surface of the gel coating slice at a predetermined time interval and sprayed uniformly.

It is preferable that the fermentation liquid is sprayed every 3 hours after the start of drying and 4 to 5 times in total during the drying time.

It is possible to prevent part of the freeze-dried powder applied on the fruit slice from being scattered and desorbed during the drying process through the repeated spraying process of the fermentation liquid, and at the same time, the flavor and flavor of the lemon fermentation broth or the grapefruit fermentation broth itself .

In the packaging step (S6), the dried fruit slices that have been dried are sealed in a predetermined unit and shipped to the product.

When hot water is poured into the finished dried fruit slice, the freeze-dried powder coated on the surface of the fruit slice easily dissolves in water, and at the same time, the fruit flavor and flavor of the original fruit are eluted. After that, it is preferable to mix with room temperature water or cold water and adjust to a suitable temperature, and then drink in a lukewarm water condition.

As described above, the method of producing dried fruit slices according to the present invention does not require any steps such as preserving agents and processes such as dipping treatment, and does not cause loss or destruction of the nutrients of the fruit itself as well as the taste and flavor, The flavor can be maintained for a long period of time, and a dried fruit slice can be manufactured which can easily and conveniently take together various nutritional ingredients coated and coated on the surface in addition to nutrients of fruits.

Hereinafter, embodiments according to the present invention will be described.

≪ Example 1 >

(EM) stock powder mixed with 97 wt% of sugar and 3 wt% of EM (emulsion) powder was mixed with a slice of lemon sliced at a thickness of 3 mm at a weight ratio of 1: 1, Fermented for a day to produce a fermented lemon juice. The washed lemon is cut to a thickness of 5 mm to prepare a slice of lemon. The freeze-dried powder of Aronia fruit and the lemon fermentation broth are mixed at a weight ratio of 1: 1 to prepare a gel for gel application.

2 g of a coating gel is applied evenly onto the surface of one of the lemon slices using a brush to prepare a gel coating slice. The lemon fermentation liquid was sprayed evenly onto the surface of the gel application slice every 3 hours while the gel application slice was dried at a temperature of 67 ° C and dried for a total of 14 hours to complete a dried lemon slice.

≪ Example 2 >

The dried lemon slice was completed under the same conditions as in Example 1, except that lyophilized powder of green tea was used instead of lyophilized powder of Aronia fruit when preparing a coating gel.

≪ Example 3 >

Dried lemon slices were prepared under the same conditions as in Example 1 except that lyophilized powders of brewer's yeast were used instead of lyophilized powders of Aronia fruit.

<Example 4>

Dried lemon slices were prepared under the same conditions as in Example 1 except that lyophilized powders of Spirulina were used instead of lyophilized powders of Aronia fruit.

For comparison with dry lemon slices prepared according to the present invention, dry lemon slices were prepared according to the following comparative examples.

<Comparative Example>

The washed lemon is cut to a thickness of 5 mm to prepare a slice of lemon. The lemon slices were dried at 67 ° C for 14 hours to complete the dried lemon slices.

Each of the dried lemon slices prepared in Examples 1 to 4 and Comparative Example was placed in a cup filled with 150 ml of hot water, and about 1 minute later, 150 ml of cold water was added to make hot water in a state of being drinkable. The sensory evaluation of flavor, fragrance, and preference was conducted based on the 10-point symbol scale method. The results are shown in Table 1 below. The score is from 1 point to 10 points. The higher the score, the better. The total indicates the sum of the three sensory evaluation items.

Example 1 Example 2 Example 3 Example 4 Comparative Example flavor 8.4 8.4 8.3 8.2 6.6 incense 8.7 8.7 8.4 8.3 5.0 Likelihood 9.0 8.7 8.4 8.4 5.2 Sum 26.1 25.8 25.1 24.9 16.8

As can be seen from Table 1, the dry lemon slices prepared according to the method of the present invention, dried lemon slices, are superior to ordinary dry lemon slices in taste and aroma as well as overall acceptability.

Although not shown as an example, the manufacturing method according to the present invention can be applied not only to lemons but also to fruits such as grapefruit, pineapple, orange, lime, strawberry, kiwi, etc., and grapefruit fermentation solution It is self-evident.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art to which the present invention pertains, There will be. Therefore, the scope of the present invention is not limited to the described embodiments, and various modifications and changes may be made without departing from the spirit and scope of the present invention, and such modifications or variations are within the scope of the present invention .

S1: Fermentation liquid preparation step
S2: Fruit slice manufacturing steps
S3: Gel preparation step for application
S4: Gel-coated slice manufacturing step
S5: spray drying step
S6: Packaging step

Claims (4)

(EM) stock powder mixed with 96 to 98% by weight of sugar and 2 to 4% by weight of an emulsion (EM) powder was mixed with a lemon or grapefruit slice cut to a thickness of 2 to 4 mm at a weight ratio of 1: 1 Followed by fermentation for 5 to 7 days in an anaerobic condition at 28 to 35 ° C to produce a fermentation broth;
Finishing the washed fruit to a thickness of 3 to 7 mm to prepare a fruit slice;
Preparing a gel for application by mixing a lyophilized powder of any one of edible plants, brewer's yeast or spirulina with the fermentation broth at a weight ratio of 1: 1;
Uniformly applying the coating gel to the surface of the fruit slice to produce a gel coating slice; And
Drying the gel coating slice at a temperature of 65 to 70 ° C for 13 to 17 hours, spraying the fermentation liquid onto the surface of the gel coating slice at regular intervals, and uniformly applying the gel coating slice &Lt; / RTI &gt; The method according to claim 1,
The fruit,
Lemon, grapefruit, pineapple, orange, lime, strawberry, and kiwi. The method according to claim 1,
Wherein the spraying of the fermentation broth is performed every 3 hours in the spray drying step. The method according to claim 1,
The freeze-dried powder of the edible plant may contain,
It is a fruit of Aronia, Asai berries, Mackberry berries, Elderberry berries, Bilberry berries, Lingonberry berries, Cacao nips berries, Baobab nuts, Vitamin Nut berries, Gujarat berries, Camucame berries, Black currant berries, Green tea leaves, Moringa Wherein the freeze-dried fruit slice is a freeze-dried powder selected from the group consisting of leaves, wheat sprouts, viscera, hibiscus petals, papaya peel, wild mango seeds and boswellia (fruit tree sap).

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