KR102050094B1 - Manufacturing method of carrot snack - Google Patents

Abstract

The present invention relates to a method for producing a carrot snack, the step of screening and washing the size of the carrot, the washed carrot as it is or after removing the peeling, placing the slice cut carrot slices to a thickness of 2mm ~ 3mm, on the tray Spraying the coating solution to the carrot slices placed in a spray method, and the carrot slices formed with a coating layer at a temperature of 50 ℃ to 70 ℃ 2h ~ 4h complex drying and cooling the dried carrot slices at room temperature.

Description

Manufacturing method of carrot snack

The present invention relates to a method of manufacturing a carrot snack, and more specifically, to a carrot snack by coating a coating solution formed by mixing yogurt cream, peanuts and green tea in a solution in which yogurt cream is melted, It relates to a method for producing a carrot snack to maintain the form.

 The continuous improvement of the preference for health food is a bright possibility of industrialization of specialty products, such as local agricultural products, which are recognized as clean areas.

 In particular, as many of the top 10 health foods that are being promoted around the world (selected as “TIME” in USA) are produced in clean areas, it is necessary to develop them as food and develop high value-added products using storytelling marketing. .

Carrot is a relatively new vegetable with a short history of cultivation in Korea, but the time and route of introduction are not clear, but it is very important as a source of vitamin A, and it is stored well because of its fragrance, taste, and relatively poor meat quality. And 93 ~ 98% humidity is the best condition, and can be stored for up to 6 months.

Carrots have sugar, starch, and pentosan, which have sweet taste. Minerals have more calcium than phosphorus, which is alkaline food. Carrots contain a powerful vitamin C degrading enzyme, ascorbinase.

In the case of dried carrots, there are few products currently on the market, and in a private farm, carrots are often cooked and then dried.

On the other hand, in order to add a new taste to the carrot slice surface, the discontinuous process of the acupuncture method is difficult to mass production, there is a problem that affects the quality of the carrot by high temperature and physical impact during the reaction.

In addition, there is an encoder as a chocolate coating apparatus as a method of continuously coating the chocolate on the fruit slice surface, but the coating surface is not uniform, it is difficult to contain the taste and aroma of the carrot itself.

Therefore, the coating liquid is uniformly applied on the surface of the carrot, and mass production is possible in order to give the carrot an additional taste in accordance with the taste of the consumer, and not only reduces the moisture content of the carrot, but also the original form, nutritional ingredients, There is a need for a new method of preparing a carrot snack that can add new taste while maintaining taste and aroma.

Domestic Patent No. 10-1616404

The present invention has been made to solve the above problems, the object of the present invention can be uniformly coated on the entire surface of the carrot slices, the taste of the carrot by minimizing the change in the quality of the carrot by the moisture absorbed during coating The purpose of the present invention is to provide a method of preparing a carrot snack that can feel the sweet taste and sweetness while maintaining the fragrance.

Still another object of the present invention is to provide a method for preparing a carrot snack, which can lower the manufacturing cost by reusing an uncoated coating liquid on the surface of the carrot slice when applying the coating liquid for additional taste.

The method of manufacturing a carrot snack according to the present invention comprises the steps of screening and washing the size of the carrot, after removing the peeled or peeled carrots, placing the slice cut carrot slices to a thickness of 2mm ~ 3mm, carrots placed on the tray Spraying the coating solution to the slices in a spray method, the coating layer formed carrot slices may comprise the step of cooling the dried carrot slices and dried 2h ~ 4h at a temperature of 50 ℃ ~ 70 ℃ at room temperature.

In the method of manufacturing a carrot snack according to the present invention, the coating solution is formed by melting the yoghurt cream at a temperature of 45 ℃ ~ 50 ℃, then mixed with yogurt cream: peanut: green tea powder 34: 8: 2 parts by weight. It is done.

In the method of manufacturing a carrot snack according to the present invention, the coating liquid remaining after spraying the carrot slices is characterized in that falling through the gap formed in the tray to the coating liquid storage located below.

In the method of manufacturing a carrot snack according to the present invention, the coating liquid remaining after spraying the carrot slice is introduced into the first region of the coating liquid storage portion through the coating liquid receiving portion, maintained at a temperature of 45 ℃ ~ 50 ℃ through a temperature control unit, When the water level is reached, it is introduced into the second region of the coating liquid storage unit through a valve or an inclined passage installed in the partition wall.

According to the present invention as described above, it is possible to maintain the natural form of the carrot by spraying the coating solution evenly on the entire surface of the carrot slice by applying a temperature or physical shock to the carrot slice.

In addition, yogurt cream with a moisture content of less than 20% is used, and the coating liquid formed by mixing yogurt cream, peanuts and green tea is applied to the carrot slices by spraying the carrot to minimize the absorption of the coating liquid into the carrot. While maintaining the natural antioxidant function, taste and aroma, the sweet and savory taste of the coating layer is added to satisfy the taste of consumers.

In addition, the coating liquid consisting of high yoghurt cream, peanuts, green tea, the unit price is lowered after the injection is dropped to the coating liquid storage portion below the spray again on the carrot slice surface to minimize the loss of the coating liquid to reduce the production cost.

1 is a flowchart illustrating a method of manufacturing a carrot snack according to an embodiment of the present invention.
2A and 2B are schematic views of a coating apparatus capable of reusing a sprayed coating liquid according to an embodiment of the present invention.
Figure 3 shows a picture of a carrot slice in each process state according to an embodiment of the present invention.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings, and the same or corresponding components will be denoted by the same reference numerals, and redundant description thereof will be omitted. .

1 is a flow chart for explaining a method of manufacturing a yogurt carrot snack containing peanuts and green tea according to an embodiment of the present invention, Figures 2a and 2b are reusable coating liquid sprayed in one embodiment of the present invention Figure 3 is a schematic view of the coating apparatus, Figure 3 shows a picture of the carrot slices in each process state according to an embodiment of the present invention.

As shown in Figure 1, the yogurt carrot snack manufacturing method including peanut, green tea of the present invention screening and washing step (S10), peeling and cutting step (S20), coating the coating liquid on carrot slices and drying step (S30) ), It may include a cooling step (S40) and packaging step (S50). Here, the carrots may be cut into slices with a predetermined thickness while removing the shells or maintaining the shells, thereby producing a circular carrot slice.

Carrot snacks are carried out in each step below with reference to Figures 2 and 3 will be described in detail.

1. Screening and washing (S10)

The prepared carrots are sorted by size, and the sorting process of the carrots can be sorted automatically according to the weight of the carrots conveyed on the conveyor, and the washing process is washed with running water or sprayed with compressed air to the carrot surface. After removing the foreign matter can be made by spraying water.

2. Peel and cutting (S20)

Carrots washed as needed can be cut into a circular shape with a thickness of about 2mm ~ 3mm after the shell is removed (carrot slices can be formed (Fig. 3 (a))). Carrot peel may be removed before the cutting process. Peeling can be done by hand or by a peeler.

3. Coating and Drying (S30)

Carrot slices can be uniformly applied to the coating solution through the entire surface spray method (Fig. 3 (a)). The coating process may be performed through the coating apparatus 1000 of FIG. 2. The coating apparatus 1000 may be supported by the frame 100 and the tray 50 on the tray support 110 formed on the frame, and the carrot slice 10 may be placed on the tray 50. The coating apparatus 1000 is a surface of the carrot slice in which the coating liquid storage part 120 capable of storing the coating liquid 400 under the frame 100 and the coating liquid 400 accommodated in the coating liquid storage part 120 are placed on the tray 50. It may include an injection control unit 200 for controlling to transfer the coating liquid to the upper portion of the frame in order to spray on and the injection unit 300 for injecting the coating liquid through the nozzle. The injection control unit 200 may include a compression controller, a valve, and a microcontroller capable of controlling the compression pump and the valve according to a control command for an external input. Detailed description of the injection control unit will be omitted since it is obvious to those skilled in the art.

The coating liquid 400 may be formed by melting the yoghurt cream at a temperature of 45 ° C. to 50 ° C., and then mixing the yoghurt cream: peanut: green tea powder at 34: 8: 2 parts by weight.

The coating storage device 1000 is a temperature control unit 130 is located below the coating liquid storage unit 120 to maintain the coating liquid 400 at 45 ℃ to 50 ℃, the optimum temperature for maintaining the nutrition state of the yogurt cream can do.

The temperature controller 130 may be made of a heating element such as a nichrome wire that may be in contact with the coating liquid storage unit 120 to supply heat, and the temperature may be set according to an external operation.

The coating liquid 400 stored in the coating liquid storage unit 120 may be maintained at a temperature by the temperature control unit 130 and periodically mixed through a mixing apparatus so that yoghurt cream and peanut may be mixed well. The predetermined mixing weight ratio can be maintained.

Through the spray method, the coating liquid is sprayed onto the whole surface of the carrot pieces to form a coating layer, and the remaining coating liquid may be stored again in the coating liquid storage unit 120 located below through the gap formed in the tray 50.

The coating apparatus 1000 may reduce the production cost by applying the reclaimed coating liquid to the carrot slice 10 again through the spray control unit and the spraying unit to minimize the loss of the coating liquid.

Referring to FIG. 2B, the coating apparatus 1000 may further include a funnel-shaped coating liquid receiving part 500 capable of accommodating the coating liquid falling from the tray 50, and one end of the coating liquid receiving part 500 may be provided. Opening may flow into the first region 121 of the coating liquid storage unit 120. Since the coating liquid falling from the tray 50 is sprayed once and thus the coating liquid falling is lower than 45 ° C., the coating liquid is dropped into the second region 122 of the coating liquid storage unit 120 connected to the spray control unit 200. Situations that are difficult to maintain at 45 ° C. to 50 ° C. may occur.

The coating liquid stored at a temperature of 45 ° C. to 50 ° C. in the second area 122 of the coating liquid storage part 120 is introduced into the injection part as it is through the injection control part, but is 45 ° C. re-recovered in the first area of the coating liquid storage part 120. The coating liquid below is introduced into the first region 121 of the coating liquid storage unit 120 and then the coating liquid re-recovered for a predetermined time by the first temperature controller 131 may be controlled to have a temperature of 45 ° C. to 50 ° C. Can be. To this end, the coating liquid storage unit 120 may be partitioned into a space in which the partition wall 125 is installed and separate and store the coating liquid into the first region 121 and the second region 122. 130 also includes independent heating elements 131 and 132 for individually controlling the temperatures of the coating liquid stored in the first region and the second region, and may be controlled at different temperatures for the respective heating elements.

In addition, a valve 126 or an inclined passage (not shown, the coating liquid in the first region) may transfer the coating liquid in the first region 121 to the second region 122 on the upper side of the partition wall 125. When a predetermined level is reached, free fall to the second area along the inclined passage) may be formed.

When the coating liquid stored in the first region 131 reaches a temperature of 45 ° C. to 50 ° C. and is stored at the level where the valve 126 is located, the valve 126 is opened and closed so that the relatively low level of the second region ( 122) the coating liquid may be introduced.

Therefore, the coating liquid sprayed on the carrot slices can be uniformly maintained at a temperature of 45 ° C. to 50 ° C. in the second region, thereby maintaining the quality of yogurt carrot snack including peanuts and green tea.

Carrot slices 10 after the coating process may be dried through a dryer. Carrot slices can be made in a variety of ways, such as complex drying, freeze-drying, hot air drying, reduced pressure drying, carrot coating with a coating layer can be complex drying for 2h ~ 4h time at a temperature of 50 ℃ ~ 70 ℃.

When dried, the coating layer applied to the top of the carrot slices slowly penetrates into the carrot so that the sweet taste of yogurt cream and the savory taste of peanut can be added to the carrot. In this case, the water content of the coating liquid is less than 20%, By minimizing the absorption of water into the carrots, carrot snacks can be prepared with a sweet taste while maintaining the original taste and aroma of the carrots.

4. Cooling and Packing (S40, S50)

Carrot slices after the drying process can be packaged after cooling at room temperature (Fig. 3 (c)). Therefore, the carrot snack prepared through the cooling process at room temperature has a crispy texture and may have a sweet and sweet taste due to the aroma and taste of the carrot itself and the coating solution.

Example 1

After selecting and washing the raw carrots, cut them to 3mm thickness to produce carrot slices, and then mix the yogurt cream, ground beef, and green tea powder with the yoghurt cream solution dissolved through the coating device, but the yogurt cream solution: yogurt cream: peanut: green tea powder 56: 34: 8: 2 parts by weight of the mixture to produce a coating solution and then sprayed on the carrot slice surface. After the carrot slices were added to the composite dryer coating layer was dried for 4 hours at a temperature of 70 ℃ to prepare a carrot snack by cooling at room temperature.

Example 2

In Example 1, yogurt cream: peanut: green tea powder was mixed at 36: 6: 2 parts by weight to produce a coating solution.

Example 3

In Example 1, yogurt cream: peanut: green tea powder was mixed at 32: 8: 4 parts by weight to produce a coating solution.

Comparative Example 1

In Example 1, only the combined drying was performed without spraying the coating solution.

Comparative Example 2

In Example 1, the yogurt cream: peanut: green tea powder was mixed with 34: 8: 2 parts by weight of the yogurt cream solution at a temperature of 50 ° C. to prepare a coating solution.

Comparative Example 3

In Example 1, yogurt cream: peanut: green tea powder was mixed at 28: 12: 4 parts by weight to prepare a coating solution.

Comparative Example 4

In Example 1, yogurt cream: peanut: green tea powder was mixed at 42: 3: 1 parts by weight to prepare a coating solution.

Comparative Example 5

In Example 1, a composite drying process was performed for 4 hours at a temperature of 40 ° C.

Experiment result

The sensory test was carried out on the carrot snack prepared through Examples 1 to 3 and Comparative Examples 1 to 5, and the sensory test was carried out in consideration of age and gender for taste, aroma and texture. A total of 40 people were selected, 10 by age group, and evaluated using the 9-point scoring method. Sensory test results are shown in Table 1.

Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 flavor 9.3 9.1 9.1 6.5 8.1 8.0 8.1 7.6 incense 9.3 9.1 9.2 8.4 8.2 8.2 8.1 8.2 Texture 9.3 9.1 9.1 8.6 8.4 8.6 8.7 7.2

* Sensory test value (9: Very good, 0: Very bad)

As can be seen from the sensory test results, Comparative Example 1, which was not coated with a coating solution, was lower in Examples 1 to 3 in taste and aroma, which was higher than yogurt cream, peanut, and green tea, rather than simply dried carrot snack. It can be seen that it is more preferable to sue and sweet taste. Meanwhile, Comparative Example 5, which sets the complex drying temperature lower than those of Examples 1 to 3, does not provide a crispy texture to the consumer, which indicates that the drying temperature is not low enough to sufficiently dry the moisture contained in the carrot slices.

Yoghurt cream: peanut: green tea powder is mixed with 34: 8: 2 parts by weight, and the yoghurt cream: peanut: green tea powder is prepared by dissolving yogurt cream at a temperature of 50 ° C in relation to the temperature of the coating liquid. 28: 12: 4 parts by weight of Comparative Example 3 and yogurt cream: peanuts: green tea powder 42: 3: 1 parts by weight of Comparative Example 4 were not all meet the preferences of consumers than Examples 1 to 3 It can be seen.

That is, according to the weight part of yoghurt cream: peanut: green tea, consumers may find that they prefer carrot snacks prepared by the weight parts of Examples 1 to 3 rather than being too savory or too sweet. Comparing Example 3, the yogurt cream: peanut: green tea powder is 34: 8: 2 parts by weight of the case of Example 1 can be seen that the best meets the consumer's preference.

In other words, it can be seen that the melting temperature of yoghurt cream and the weight ratio of yogurt cream: peanut: green tea affect the taste, aroma and texture, and the carrot snack using the manufacturing method of Examples 1 to 3 taste, aroma And in all aspects of the texture it can be seen that it is superior to the other comparative examples and satisfies the consumer's preference as much as possible.

The present invention has been described in detail with reference to exemplary embodiments, but those skilled in the art to which the present invention pertains can make various modifications without departing from the scope of the present invention. Will understand.

Therefore, the scope of the present invention should not be limited to the described embodiments, but should be defined by the claims below and equivalents thereof.

10: carrot slice 50: rice
100: frame 110: tray support
120: coating liquid storage unit 130: temperature control unit
200: injection control unit 300: injection unit
400: coating liquid 1000: coating device

Claims (4)

Selecting and washing the size of the carrot;
Placing the washed carrots as it is or after removing the peeled carrot slices cut into slices 2 mm to 3 mm thick;
Spraying the coating liquid on the carrot slices placed on the tray by the coating apparatus in a spray method;
Carrying the dried carrot slices formed with a coating layer at a temperature of 50 ℃ to 70 ℃ for 2h ~ 4h time; And
Cooling the dried carrot slices at room temperature, the coating device,
The coating liquid for spraying the coating liquid contained in the coating liquid storage part and the coating liquid storage part for storing the coating liquid in the lower part of the frame is supported by the tray supporting part formed on the upper part of the frame, and the coating liquid storage part for the coating liquid storage part placed on the tray. It includes a spraying control unit for controlling to transfer to the upper frame and the spraying unit for spraying the coating liquid through the nozzle,
When the remaining coating liquid after spraying the carrot slice falls through the gap formed in the tray, a funnel-shaped coating liquid support portion for accommodating the coating liquid, and a partition wall is installed therein to separate and store the coating liquid into the first region and the second region. Temperature control that can be controlled to a different temperature for each of the heating elements having a space for the coating liquid storage unit and each of the independent heating elements for individually controlling the temperature of the coating liquid stored in the first region and the second region Includes wealth,
One end of the coating liquid receiving portion is opened so that the coating liquid recovered in the first region of the coating liquid is temperature controlled for a predetermined time by a first temperature controller disposed under the first region, and then sprayed through the second region. Method of producing a carrot snack, characterized in that to spray the coating liquid to the carrot slices on the tray through a control unit and a nozzle. The method of claim 1,
The coating solution is a method of producing a carrot snack, characterized in that the yogurt cream is dissolved at a temperature of 45 ℃ ~ 50 ℃, yogurt cream: peanut: green tea powder is mixed by 34: 8: 2 parts by weight. delete The method of claim 1,
The coating liquid remaining after spraying the carrot slice is introduced into the first region of the coating liquid storage part through the coating liquid receiving part, maintained at a temperature of 45 ° C. to 50 ° C. through the temperature adjusting part, and when a predetermined level is reached, a valve installed on the partition wall or Method of producing a carrot snack, characterized in that flowing into the second area of the coating liquid storage portion through the inclined passage.

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