KR102309560B1 - A method of manufacturing a fig-dried chip using far-infrared rays and a fig-dried chip by manufactured thereof - Google Patents

Abstract

The present invention relates to a method for producing dried fig chips, comprising the step of drying figs by irradiating far-infrared rays, and dried fig chips prepared thereby.
According to the present invention, there is an effect that the appearance is well preserved because there is little decomposition of the pigment and does not cause deformation of the external shape during the manufacture of dried fig chips by using the far-infrared drying method. In addition, in addition to maintaining the shape of the fig fruit, the fig flavor and color remain alive and have a crispy texture. In addition, it can prevent the growth of mold, has an excellent antibacterial and deodorizing effect, and reduces harmful substances generated in the drying process by shortening the drying time, and has a large energy saving effect. In addition, there is an effect of increasing the production of useful material GABA by far-infrared drying. In addition, when the dried product is restored by putting it in water or boiling water, it has the advantage of maintaining the same appearance as before drying.

Description

A method of manufacturing a dried fig chip using far-infrared rays and a dried fig chip manufactured thereby

The present invention relates to a method for producing dried fig chips using far-infrared rays and dried fig chips produced thereby.

Currently, most fruits are dried using hot air, but drying with hot air is inappropriate because it has a low rehydration rate. In addition, since hot air drying exposes fruits to high drying temperature for a long time, it adversely affects color, nutrients, taste, texture, etc., thereby greatly reducing the quality of dried products. In addition, hot-air dried food materials can absorb moisture again during storage under a high relative humidity (60 to 90%) even when the moisture content is low. In addition, if the dried product shrinks during hot air drying, it may lose its porosity, making it unsuitable for use as a dried food. In addition, when food materials are dried with hot air, the surface is hardened as the moisture present on the surface evaporates, so the moisture dissipation from the inside is delayed, and the film hardening phenomenon that the surface bursts due to uneven drying may occur.

On the other hand, freeze-drying is a method that can minimize damage to heat-sensitive materials, but has a disadvantage in that it consumes a lot of energy and takes a long drying time. Freeze drying refers to a drying method in which solid ice is directly sublimated by freezing the dried material and lowering the partial pressure of water vapor to remove it into gaseous vapor. Dried food by sublimation occurs at a lower temperature than evaporation, so that the stability of the object to be dried against heat can be maintained. In addition, since sublimation occurs in a solid state, physical deformation due to shrinkage of the object to be dried can be prevented, which is a very suitable drying method for samples requiring maintenance of a porous structure. However, since freeze-drying is usually dried through a drying cycle for more than 23 hours, the process time is longer than other drying methods, so it has disadvantages in that it takes time and high cost for drying.

Accordingly, it is necessary to secure a drying method that can reduce the heating time, thereby saving energy, and optimizing the loss of nutrients or physiologically active substances due to thermal decomposition.

Republic of Korea Patent No. 10-1975564

One object of the present invention is to provide a method for manufacturing fig dried chips, comprising the step of drying figs using far-infrared rays.

Another object of the present invention is to provide a dried fig chip with an increased GABA content prepared by a method for manufacturing a dried fig chip.

As one aspect for achieving the above object, the present invention provides a method for manufacturing a dried fig chip, comprising the step of drying the fig using far-infrared rays.

The manufacturing method of the dried fig chips of the present invention is characterized in that the figs are dried using far-infrared rays.

In the present invention, the term "fig" ( Ficus carica L.) is a subtropical semi-arborescent deciduous broad-leaved tree with more than 600 species, and the origin is transmitted to the Mediterranean coast and the Carica region of Asia Minor, and in long history, humans were the first It is known as a used fruit. Since the flower is hidden in the calyx and cannot be seen from the outside, the fig was given the name fig. In fact, the part that is considered a fruit is the flower itself, and the real fruit can be said to be the seed part.

Since ancient times, fig milk has been used in folklore for rashes, ulcers and hemorrhoids. It is good for digestion and constipation and has an alcohol decomposition effect. is known to do Figs, which are rich in ficin, a proteolytic enzyme, have a strong sweet taste. They are high-quality ingredients used in various foods. In particular, they are often used as a curdling enzyme in the production of meat-related ingredients or cheese. They are rich in minerals, polyphenols, and calcium, and lower cholesterol. It contains lanosterol and stigmasterol, which are pytosterols, and alanine and aspartic acid, which are involved in the promotion and reactivation of alcohol dehydrogenase (ADH). It is known that there is

The variety of figs may be Bongraeshi (Horaish), Seungdo Doufin (Masui Dauphine) or Banane, but is not limited thereto.

In the present invention, the term “drying” refers to removing moisture from a material containing moisture to make it a state in which there is no moisture or moisture is reduced.

In the present invention, the term "dried chips" refers to chips in the form of confections made by thinly cutting fruits, etc., and drying them to remove moisture.

In the present invention, the term "far-infrared" means a long wavelength of infrared rays. It has a longer wavelength than visible light, so it is invisible to the naked eye, has a large thermal action, and has strong penetrating power. Since it has the characteristic of evenly transferring heat to the center of the material, it has the effect of saving energy by shortening the heating time and can optimize the loss of nutrients or physiologically active substances due to thermal decomposition. In addition, when far-infrared rays are applied to plant cells, they have a non-destructive effect on the cell structure and increase the functionality of the isolated compounds by breaking the covalent bond of polyphenolic compounds of polyploids.

In the present invention, the far-infrared radiation is characterized in that it emits a wavelength in the range of 2 to 30㎛.

In the present invention, the drying is carried out using a far-infrared dryer, specifically, by irradiating far-infrared rays emitting a wavelength in the range of 2 to 30㎛. The airflow speed inside the far infrared ray dryer may be 45 to 65 km/h. When drying at the air flow rate, the appearance, taste, and color of the dried fig chips were excellent, the hardness was weak, the crispy texture was increased, and it was confirmed that the GABA content was increased.

In addition, the drying of the dried fig chips is carried out at 50 to 90 ° C. for 100 to 200 minutes using a far-infrared dryer, and when drying under the above temperature and time conditions, the appearance, preference and color of the dried fig chips were excellent, It was confirmed that the hardness was weak and the crispy texture was increased, and the GABA content was increased.

Specifically, the drying is carried out in a total of four stages under four different temperature conditions and air flow rate conditions, and the drying is carried out at a low temperature as the drying proceeds. Specifically, as the step 1 to step 4 proceeds, the drying temperature is lowered.

The drying of the first stage of the four steps is carried out at a temperature of 70 to 90 ° C and an air flow rate of 45 to 55 km/h, and the drying in the second stage is carried out at a temperature of 62 to 82 ° C and an air flow rate of 55 to 65 km/h, 3 The drying of the stage is carried out at a temperature of 58 to 78 °C and an air flow rate of 55 to 65 km/h, and the drying in the fourth stage is carried out at a temperature of 52 to 72 °C and an air flow rate of 55 to 65 km/h.

Specifically, the drying of the first stage of the four steps is carried out for 25 to 65 minutes at a temperature of 70 to 90 ° C and an air flow rate of 45 to 55 km/h, and the drying in the second stage is performed at a temperature of 62 to 82 ° C and an air flow rate of 55 to 65 km. /h is carried out for 35~65 minutes, the third stage of drying is carried out at a temperature of 58~78℃ and an air flow rate of 55~65km/h for 15~35 minutes, and the drying in the fourth stage is conducted at a temperature of 52~72℃ and an air flow rate of 55 It runs for 15-35 minutes at ~65 km/h.

More specifically, the drying of the first stage of the four steps is carried out at a temperature of 80 ° C and an air flow rate of 50 km/h, the drying of the second stage is carried out at a temperature of 72 ° C and an air flow rate of 60 km/h, and the drying in the third stage is The drying process is carried out at a temperature of 68°C and an air flow rate of 60 km/h, and drying in the fourth stage is performed at a temperature of 62°C and an air flow rate of 60 km/h.

In the present invention, the slice thickness of the fig before drying is 3 to 11 mm, more specifically 5 to 9 mm.

In one embodiment of the present invention, using figs having a slice thickness of 5 to 9 mm before drying, 80 ° C. temperature in step 1, air flow rate 50 km/h conditions, 72 ° C. temperature in step 2, air flow rate 60 km/h conditions , dried chips of Songdowoopin and Banane varieties by drying for a total of 120 to 180 minutes at a temperature of 68℃ in step 3 and an air flow rate of 60 km/h, and at a temperature of 62°C in the last step, and an air flow rate of 60 km/h in the fourth step. prepared.

In the present invention, the dried fig chips by drying are characterized in that the GABA content is increased.

In the present invention, the term “γ-amino-n-butyric acid, GABA” is an inhibitory neurotransmitter of non-protein constituent amino acids composed of 4 carbons. In humans, it is mostly present in the bone marrow of the brain and has physiological effects such as increasing acetylcholine, a neurotransmitter, and promoting brain function. Known benefits of GABA include preventing stroke and dementia, enhancing concentration, improving memory, and relieving insomnia and depression. In addition, it has been reported that nerve stabilization, hangover relief, anxiety relief, blood pressure lowering, and insulin effect increase. Recently, it has been found to have an anticancer effect, attracting attention in the food industry, and overseas supplements for the intake of GABA have been released and marketed.

In an embodiment of the present invention, when figs are dried using far-infrared rays emitting a wavelength in the range of 2 to 30 μm, the drying temperature of the dried fig chips is lowered compared to the hot air drying method, and the drying time is shortened, hardness and moisture It was confirmed that the content was reduced to give a crispy texture. In addition, it was confirmed that the appearance of the figs before drying was maintained due to excellent appearance, preference and color, and the GABA content also increased significantly compared to hot air drying. did.

In addition, when the dried fig chips prepared by the above manufacturing method are restored by putting them in water or boiling water, the appearance is maintained the same as before drying.

The figs used for the drying in the present invention may correspond to 60 to 95% ripening, specifically 65 to 95%, more specifically, 70% or 90% mature figs.

In the present invention, the term "maturation period (maturatiom period)" refers to a time ripe for harvesting crops, and it was confirmed that figs corresponding to 70% of maturity in the present invention had the most uniform marketability after far-infrared drying.

Specifically, in one embodiment of the present invention, after manufacturing the dried fig chips for each ripening period, the uniformity of the product was checked. As a result, it was confirmed that the dried fig chips corresponding to the 70% ripening period had the most uniform marketability.

As another aspect, the present invention provides a dried fig chip with an increased gaba content produced by the method for producing the dried fig chip.

In the present invention, the descriptions of the terms "dried chips", "GABA", "fig", and "manufacturing method" are the same as described above.

According to the present invention, there is little decomposition of the pigment during the manufacture of dried fig chips by using the far-infrared drying method and does not cause deformation of the external shape, so that the appearance is well preserved. In addition, in addition to maintaining the shape of the fig fruit, the fig flavor and color remain alive and have a crispy texture. In addition, it can prevent the growth of mold, has an excellent antibacterial and deodorizing effect, and reduces harmful substances generated in the drying process by shortening the drying time, and has a large energy saving effect. In addition, there is an effect of increasing the production of useful material GABA by far-infrared drying. In addition, when the dried product is restored by putting it in water or boiling water, it has the advantage of maintaining the same appearance as before drying.

Figure 1 shows the appearance of a prototype of the fig banana variety dry chips.
2 shows a comparison of physical properties (crispy degree; crispiness) according to drying conditions. (※ The more curved parts in the graph, the greater the crispness)
3 is a result of evaluating the commercial properties of dried fig chips for each ripening period.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those of ordinary skill in the art can easily carry out the present invention. However, the present invention may be embodied in many different forms and is not limited to the embodiments described herein.

<Examples 1-2> Preparation of dried fig chips using far-infrared drying

Example 1-1

After the Seungdo-woopin variety was cut into slices with a slice thickness of 5 mm, far-infrared rays were irradiated using a far-infrared dryer, and dried fig chips were prepared through a four-step drying process.

Specifically, in step 1, it was dried for 40 minutes at a temperature of 80°C and an air flow rate of 50 km/h, and in step 2, it was dried at a temperature of 72°C and an air flow rate of 60 km/h for 40 minutes, and then in step 3, 68 After drying for 20 minutes at a temperature of ℃ and an air flow rate of 60 km/h, in the last 4 step, drying for 20 minutes at a temperature of 62°C and an air flow rate of 60 km/h for a total of 120 minutes to produce a dry chip of the Song Do-woopin variety did.

Example 1-2

After cutting the cultivar to 7 mm in section thickness, the first step was dried for 30 minutes, the second step for 50 minutes, the third step for 30 minutes, and the fourth step for 20 minutes, except for drying for a total of 130 minutes. It was dried in the same manner as in -1 to prepare dry chips of the Song Do-woopin variety.

Examples 1-3

After cutting the cultivar to 9 mm in section thickness, the first step was dried for 60 minutes, the second step for 60 minutes, the third step for 30 minutes, and the fourth step for 30 minutes, except for drying for a total of 180 minutes Example 1 It was dried in the same manner as in -1 to prepare dry chips of the Song Do-woopin variety.

Example 2-1

Dry chips of Banane variety were prepared by drying in the same manner as in Example 1-1 except for using the Banane variety.

Example 2-2

Dry chips of Banane variety were prepared by drying in the same manner as in Example 1-2 except for using the Banane variety.

Example 2-3

Dry chips of Banane variety were prepared by drying in the same manner as in Example 1-3 except for using Banane variety.

Far-infrared drying conditions of Examples Example kind Section thickness (mm) division far infrared
Temperature (℃) airflow speed
(km/h) drying time total drying time
(minute) 1-1 embarkation
doupin 5 Step 1 80 50 40 120 minutes Step 2 72 60 40 Step 3 68 60 20 Step 4 62 60 20 1-2 embarkation
doupin 7 Step 1 80 50 30 130 minutes Step 2 72 60 50 Step 3 68 60 30 Step 4 62 60 20 1-3 embarkation
doupin 9 Step 1 80 50 60 180 minutes Step 2 72 60 60 Step 3 68 60 30 Step 4 62 60 30 2-1 banana 5 Step 1 80 50 40 120 minutes Step 2 72 60 40 Step 3 68 60 20 Step 4 62 60 20 2-2 banana 7 Step 1 80 50 30 130 minutes Step 2 72 60 50 Step 3 68 60 30 Step 4 62 60 20 2-3 banana 9 Step 1 80 50 60 180 minutes Step 2 72 60 60 Step 3 68 60 30 Step 4 62 60 30

<Comparative Example 1-2> Preparation of dried fig chips using hot air drying

Comparative Example 1-1

After cutting the Seungjeong Dowpin variety to a slice thickness of 5 mm, dried chips of the Songdowoopin variety were prepared by drying them in a hot air dryer at 60° C. for 12 hours.

Comparative Example 1-2

After cutting the Seungdo-woopin variety to a slice thickness of 7mm, drying it with a hot air dryer at 60° C. for 15 hours to prepare dry chips of the Songdo-woopin variety.

Comparative Example 1-3

After cutting the Seungjeong Dowpin variety to a section thickness of 9mm, dried chips of the Songdowoopin variety were prepared by drying them with a hot air dryer at 60°C for 18 hours.

Comparative Example 2-1

After cutting the banana variety into slices with a slice thickness of 5 mm, dried chips of the banana variety were prepared by drying at 60° C. for 12 hours with a hot air dryer.

Comparative Example 2-2

After cutting the banana variety into slices with a slice thickness of 7 mm, dried chips of the banana variety were prepared by drying at 60° C. for 15 hours with a hot air dryer.

Comparative Example 2-3

After cutting the banana variety to a slice thickness of 9 mm, dried chips of the banana variety were prepared by drying at 60° C. for 18 hours with a hot air dryer.

Hot air drying conditions of comparative examples comparative example kind before drying
Section thickness
(mm) hot air dry
Temperature (℃) drying time
(hour) 1-1 Seung Do Woo-pin 5 60 12 1-2 Seung Do Woo-pin 7 60 15 1-3 Seung Do Woo-pin 9 60 18 2-1 banana 5 60 12 2-2 banana 7 60 15 2-3 banana 9 60 18

<Experimental Example 1> Measurement of slice thickness, moisture content, and hardness of fig chips by drying conditions

After drying the dried fig chips prepared by using the Examples and Comparative Examples, the slice thickness, moisture content and hardness were measured. As a result, as shown in Table 3, the Examples had a hardness value of about 1.7 to 6.5 kg, so the hardness was significantly lower than that of Comparative Examples prepared using hot air drying, and the moisture content was also low compared to the drying time. In particular, it was confirmed that the hardness of Examples 1-1 and 2-1 was the lowest.

On the other hand, in the case of the dried fig chips of Comparative Examples prepared using hot air drying, the moisture content was higher than in Examples, and drying was not performed well compared to the fairly long drying time. It was confirmed that the chip was not suitable.

Slice thickness, moisture content, and hardness of fig chips by drying conditions NO after drying
Section thickness (mm) Moisture content (%) Hardness
(force, kg) Example 1-1 0.1 3.4 2.5±0.4 Example 1-2 0.1 3.6 3.7±0.9 Example 1-3 0.2 3.8 5.5±1.0 Example 2-1 0.1 3.4 2.4±0.7 Example 2-2 0.1 3.6 3.8±0.7 Example 2-3 0.2 3.8 5.2±1.0 Comparative Example 1-1 0.1 3.5 18.0±4.3 Comparative Example 1-2 0.1 4 30.2±4.5 Comparative Example 1-3 0.2 4.5 41.2±4.8 Comparative Example 2-1 0.1 3.5 13.0±4.8 Comparative Example 2-2 0.1 4.1 20.2±5.1 Comparative Example 2-3 0.2 4.3 35.1±5.2

In addition, the crispiness according to the drying conditions was analyzed and a graph thereof was shown in FIG. 2 . As a result, as shown in FIG. 2 , in the case of the dried chip of Example 2-1 dried using far-infrared rays compared to the fig chip of Comparative Example 2-1 prepared by hot air drying, many bent parts of the graph appeared The degree of crispiness was great. Therefore, it was found that the drying method using far-infrared rays is a drying method suitable for manufacturing fig chips to improve marketability.

<Experimental Example 2> Appearance, preference and color of dried fig chips according to drying conditions

Fig. 1 shows the results of analyzing the appearance of dried fig (banane variety) chips according to drying conditions.

The photograph on the left shows the appearance of the dried fig chips of Comparative Example 2-1 using hot air drying, and the photograph on the right shows the appearance of the dried fig chips of Example 2-1 using far-infrared drying. As a result, it was confirmed that the dried fig chips prepared by far-infrared drying compared to hot air drying maintained the appearance before drying and had a significantly superior appearance compared to the comparative example.

In addition, as a result of analyzing the appearance, preference, and chromaticity of Comparative Examples and Examples, the appearance of the dried chips of Examples dried using far-infrared rays compared to the dried chips of Comparative Examples dried using hot air drying was excellent, and the preference was also high. In addition, it was confirmed that the chromaticity was also high, so that the color was vivid compared to the dried chips of Comparative Examples using hot air drying.

Preference and color of dried fig chips according to drying conditions No Exterior symbol chromaticity L a b Comparative Example 1-1 3.7 4.2 43.6±0.2 9.1±1.4 18.0±1.6 Comparative Example 2-1 4.6 5.4 36.4±0.5 7.5±0.8 13.8±0.3 Example 1-1 4.2 4.6 46.4±0.2 10.1±1.4 9.0±0.6 Example 2-1 5.8 6 48.4±1.2 13.8±2.6 14.5±0.0

*Appearance: Out of 6 points, the higher the score, the better

*Preference: Out of 6 points, the higher the score, the better

*Chromaticity: L indicates brightness, the larger the value, the brighter the color, and the smaller the value, the darker the color. a is redness and b is yellowness

<Experimental Example 3> Evaluation of product uniformity of dried fig chips according to ripening under the same drying conditions

After using the cultivar of Seungdowoopin and Banane, which are 50%, 70%, and 90% ripe, cut into 5mm thick slices, and then irradiate with far-infrared rays using a far-infrared dryer and dry fig chips through a four-step drying process. prepared.

Specifically, in step 1, it was dried for 40 minutes at a temperature of 80°C and an air flow rate of 50 km/h, and in step 2, it was dried at a temperature of 72°C and an air flow rate of 60 km/h for 40 minutes, and then in step 3, 68 After drying for 20 minutes under the conditions of ℃ temperature and air flow rate of 60 km/h, in the last 4 step, drying for 20 minutes at 62°C temperature and air flow rate of 60 km/h, for a total of 120 minutes, drying of Seungdo Woopin and Banane varieties Chips were made.

As a result, as shown in FIG. 3 , it was confirmed that the dried chips of Songdowoopin and Banane varieties having 70% ripening had the most uniform marketability.

<Experimental Example 4> Comparison of GABA content of dried fig chips according to drying conditions

As a result of analyzing the GABA content of the dried fig chips of Comparative Examples 1-1 and 2-1 and Examples 1-1 and 2-1 having the shortest drying time and low hardness, comparison in Examples dried by a far-infrared method It was confirmed that the GABA content increased by about 2 times or more compared to the examples. In addition, it was confirmed that the GABA content was increased compared to the fresh fruits of Seungdowoopin and Banane before drying.

Comparison of GABA content of dried fig chips according to drying conditions No GABA (mg/100g)
Seungdo Woopin raw fruit
16.0±2.4
banana raw
20.7±1.8 Comparative Example 1-1 58.1±0.2 Comparative Example 2-1 60.9±0.2 Example 1-1 114.1±0.2 Example 2-1 115.1±0.2

In conclusion, when the far-infrared drying method was used, the drying temperature of the dried fig chips was lowered, the drying time was shortened, and the hardness and moisture content were reduced to give a crispy texture. In addition, it maintained the appearance of figs before drying due to excellent appearance, preference and color, and it was confirmed that the GABA content was significantly increased compared to hot air drying. did.

Claims (11)

A method of manufacturing fig dry chips, comprising the step of drying figs using far-infrared rays,
The drying is divided into a total of 4 stages,
The first stage of drying out of the four steps is carried out at a temperature of 70 to 90 ° C and an air flow rate of 45 to 55 km/h, and the drying in the second stage is carried out at a temperature of 62 to 82 ° C and an air flow rate of 55 to 65 km/h, 3 The drying of the stage is carried out at a temperature of 58 to 78 ° C and an air flow rate of 55 to 65 km/h, and the drying in the fourth stage is carried out at a temperature of 52 to 72 ° C and an air velocity of 55 to 65 km/h,
The dried fig chips by the drying will increase the gaba content, the manufacturing method of fig dry chips. delete delete delete delete delete The method of claim 1, wherein the fig variety is Banane or Seungdowoopin. The method of claim 1, wherein the slice thickness of the figs before drying is 3 to 11 mm. The method of claim 1, wherein the fig used for drying corresponds to 60 to 95% of the maturity of the fig. delete Claims 1, 7, 8, and 9, wherein any one of the dried fig chips produced by the method of the increased gaba content.

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