KR102309700B1 - Method of processing dried strawberries to prevent discoloration - Google Patents
Method of processing dried strawberries to prevent discoloration Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 26
- 238000002845 discoloration Methods 0.000 title claims abstract description 17
- 240000009088 Fragaria x ananassa Species 0.000 title 1
- 241000220223 Fragaria Species 0.000 claims abstract description 69
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 10
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 6
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- 238000003672 processing method Methods 0.000 claims abstract description 5
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 14
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 7
- 238000004649 discoloration prevention Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 230000006641 stabilisation Effects 0.000 claims description 3
- 238000011105 stabilization Methods 0.000 claims description 3
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- 235000013305 food Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 244000141359 Malus pumila Species 0.000 description 2
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- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 210000004404 adrenal cortex Anatomy 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
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- 239000011718 vitamin C Substances 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/04—Colour
- A23V2200/048—Preventing colour changes
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Abstract
본 발명은 변색을 방지한 건조딸기의 가공방법에 관한 것으로, 보다 구체적으로는 생 딸기를 선별하고 정선하여, 세척한 후, 세척한 딸기 표면의 물기를 제거하고, 정백당 넣고 잘 섞은 후, 밀폐용기에 담아 일정시간 숙성시키고, 숙성된 딸기를 일정시간 끓이고, 정제염과 레몬즙을 첨가하여 중화시켜 자숙 후, 딸기만을 선별하여 건조기에서 일정시간 건조하여 이루지는 것으로,
최근 디저트문화가 발달됨에 따라 과채류 등에 영양소를 보존하며, 색상과 모양 등을 유지하여 다양한 장식을 겸한 영양분의 손실을 최소화하는 기술을 필요로 하여 생 딸기를 변색되지 않게 건조하는 방법을 통하여 건조딸기를 제조하는 것을 특징으로 하는 변색을 방지한 건조딸기의 가공방법에 관한 것이다.The present invention relates to a method for processing dried strawberries that prevents discoloration, and more specifically, selects, selects, and washes raw strawberries, removes moisture from the surface of the washed strawberries, adds refined sugar, mixes well, and puts them in an airtight container. It is made by putting the ripened strawberries in a container and fermenting them for a certain period of time, boiling the aged strawberries for a certain time, adding refined salt and lemon juice to neutralize them, and then selecting only the strawberries and drying them in a dryer for a certain period of time.
With the recent development of dessert culture, it is necessary to preserve nutrients such as fruits and vegetables, and to minimize the loss of nutrients as well as various decorations by maintaining color and shape. It relates to a processing method of dried strawberries that prevent discoloration, characterized in that for manufacturing.
Description
본 발명은 변색을 방지한 건조딸기의 가공방법에 관한 것으로, 보다 구체적으로는 생 딸기를 선별하고 정선하여, 세척한 후, 세척한 딸기 표면의 물기를 제거하고, 정백당 넣고 잘 섞은 후, 밀폐용기에 담아 일정시간 숙성시키고, 숙성된 딸기를 일정시간 끓이고, 정제염과 레몬즙을 첨가하여 중화시켜 자숙 후, 딸기만을 선별하여 건조기에서 일정시간 건조하여 이루지는 것으로,The present invention relates to a method of processing dried strawberries that prevents discoloration, and more specifically, selects, selects, and washes raw strawberries, removes moisture from the surface of the washed strawberries, adds refined sugar, mixes well, and puts them in an airtight container. It is made by putting the ripened strawberries in a container and fermenting them for a certain period of time, boiling the aged strawberries for a certain time, adding refined salt and lemon juice to neutralize them, and then selecting only the strawberries and drying them in a dryer for a certain period of time.
최근 디저트문화가 발달됨에 따라 과채류 등에 영양소를 보존하며, 색상과 모양 등을 유지하여 다양한 장식을 겸한 영양분의 손실을 최소화하는 기술을 필요로 하여 생 딸기를 변색되지 않게 건조하는 방법을 통하여 건조딸기를 제조하는 것을 특징으로 하는 변색을 방지한 건조딸기의 가공방법에 관한 것이다.With the recent development of dessert culture, it is necessary to preserve nutrients such as fruits and vegetables, and to minimize the loss of nutrients by maintaining the color and shape of various decorations. It relates to a processing method of dried strawberries that prevent discoloration, characterized in that for manufacturing.
일반적으로 딸기는 비타민 C가 레몬의 2배, 사과의 10배인 100g당 약 80mg 정도 함유하고 있어 딸기 6~7개 정도면 성인이 하루에 필요로 하는 비타민 섭취량을 충분히 만족시킬 수 있다. 또한, 딸기에는 구연산, 포도당,과당 등이 함유되어 있어 부신피질의 기능을 활발하게 하므로 영양보급, 원기회복에 효과가 있다.In general, strawberries contain about 80 mg per 100 g of vitamin C, which is twice that of lemons and 10 times that of apples. In addition, strawberries contain citric acid, glucose, fructose, etc., which activates the function of the adrenal cortex, so it is effective in nutrition supply and recovery.
이렇게 많은 영양소를 함유하고 있는 딸기는 수분함량이 89%로 쉽게 연화되고 상하기 쉬워 저장이 어려우며 실온에서는 하루 이상 보존하기 어렵다.Strawberries, which contain so many nutrients, have a moisture content of 89%, so they are easily softened and perishable, making it difficult to store and store at room temperature for more than a day.
그리고, 우리나라의 딸기 생산, 소비는 주로 생식용으로 많이 사용되어 사과, 귤 등 일반 과실류와는 달리 가공되는 비율이 많지 않아 장기간 보존이 어려운 딸기의 섭취가 용이하지 않은 편이다.In addition, the production and consumption of strawberries in Korea are mainly used for raw food, and unlike general fruits such as apples and tangerines, the processing ratio is not high, so it is not easy to consume strawberries, which are difficult to preserve for a long time.
그리고, 최근 잼, 아이스크림, 주스, 넥타, 우유 등 딸기 가공식품이 증가함에 따라 반 가공품으로 공급되는 냉동딸기 수요도 증가하고 있다. In addition, with the recent increase in processed strawberry foods such as jam, ice cream, juice, nectar, and milk, the demand for frozen strawberries supplied as semi-processed products is also increasing.
따라서, 주 원료인 딸기의 색상을 그대로 유지하면서 장시간 보관에 취약한 단점을 보완할 수 있는 새로운 건조딸기에 대한 연구 개발이 요구된다.Therefore, while maintaining the color of strawberry, the main ingredient, it can compensate for the weakness of long-term storage. Research and development on new dried strawberries is required.
그러나 상기와 같이, 종래는 딸기를 냉동보관의 기술적인 문제들과 가공시의 영향으로 딸기 자체의 영양소의 파괴가 필수적으로 일어날 수 밖에 없어 딸기의 생식섭취 만큼의 효과를 기대하기는 힘들다.However, as described above, in the prior art, it is difficult to expect the same effect as raw consumption of strawberries because the destruction of the nutrients of the strawberry itself is inevitable due to the technical problems of freezing and storing strawberries and the influence during processing.
그리고, 딸기를 냉동하여 냉동딸기로 보존할 수 있게 되는데 냉동 저장된 것은 당액과 같이 저장되므로 맛이 개선되나, 품종에 따라서는 해동될 때 과육중의 과즙이 유출되어 냉동품종으로 적합치 않은 문제점을 가지고 있으며, 딸기 고유의 색상이 변색되어 식용으로 사용하기에 적절치 못한 문제점을 가지고 있었다.In addition, frozen strawberries can be preserved as frozen strawberries, but the taste is improved because frozen and stored ones are stored with sugar solution, but depending on the variety, the juice in the pulp leaks when thawed, so it is not suitable as a frozen variety. , the inherent color of the strawberry was discolored, so it had a problem that it was not suitable for use as food.
그리고, 이러한 단점을 보완하고자 딸기의 영양소를 보존하면서 오래 보관할 수 있도록 딸기를 동결건조하여 가공하는 방법이 있으나 이는 딸기의 풍미가 저하되며 동결건조품이 가지는 복수성(復水性)에 의해 식감이 저하되어 제품의 질이 전체적으로 저하되는 문제점을 가지고 있었다.In addition, in order to compensate for this disadvantage, there is a method of freeze-drying and processing strawberries so that they can be stored for a long time while preserving the nutrients of the strawberries. There was a problem that the overall quality of the product was lowered.
따라서, 본 발명은 상기와 같은 종래의 문제점을 해결하기 위한 것으로서, 본 발명의 목적은, 최근 디저트문화가 발달됨에 따라 과채류 등에 영양소를 보존하며, 색상과 모양 등을 유지하여 다양한 장식을 겸한 영양분의 손실을 최소화하는 기술을 필요로 하여 생 딸기를 변색되지 않게 건조하는 방법을 통하여 건조딸기를 제조하는 것을 특징으로 하는 변색을 방지한 건조딸기의 가공방법을 제공하기 위한 것이다.Accordingly, the present invention is to solve the problems of the prior art as described above, and an object of the present invention is to preserve nutrients such as fruits and vegetables as the dessert culture develops in recent years, and to maintain color and shape of nutrients that serve as various decorations. An object of the present invention is to provide a processing method of dried strawberries that prevents discoloration, characterized in that the dried strawberries are manufactured through a method of drying the raw strawberries without discoloration due to the need for a technology to minimize loss.
이상의 설명에서와 같이, 본 발명에 따른 변색을 방지한 건조딸기의 가공방법에 따르면 딸기 저장성을 높임과 함께 딸기 향이 우수하고, 딸기의 변색을 방지하며, 건조 딸기의 수분 함량을 적절한 범위로 조절함으로써 상온에서 장기간 보관할 경우에도 딸기의 색상이 변색되지 않으면서 식감도 우수하여 다양한 장식을 겸한 영양분의 손실, 변색을 최소화한 건조딸기 제품을 디저트문화에 제공할 수 있는 효과가 있는 것이다.As described above, according to the method for processing dried strawberries with prevention of discoloration according to the present invention, it is possible to improve strawberry storability and have excellent strawberry flavor, prevent discoloration of strawberries, and adjust the moisture content of dried strawberries to an appropriate range. Even when stored for a long time at room temperature, the color of the strawberry does not change and the texture is excellent, so it has the effect of providing a dessert culture with a dried strawberry product that minimizes the loss and discoloration of nutrients and various decorations.
도 1은 본 발명의 변색을 방지한 건조딸기의 가공방법의 흐름도1 is a flow chart of the method of processing dried strawberries to prevent discoloration of the present invention;
본 발명의 실시예들은 여러가지 다른 형태로 변형될 수 있으며, 본 발명의 범위가 아래에서 상술하는 실시예들로 인해 한정되어지는 것으로 해석되어져서는 안된다. Embodiments of the present invention may be modified in various other forms, and the scope of the present invention should not be construed as being limited by the embodiments described below.
본 발명은 변색을 방지한 건조딸기의 가공방법에 관한 것으로, 보다 구체적으로는 생 딸기를 선별하고 정선하여, 세척한 후, 세척한 딸기 표면의 물기를 제거하고, 정백당 넣고 잘 섞은 후, 밀폐용기에 담아 일정시간 숙성시키고, 숙성된 딸기를 일정시간 끓이고, 정제염과 레몬즙을 첨가하여 중화시켜 자숙 후, 딸기만을 선별하여 건조기에서 일정시간 건조하여 이루지는 것으로,The present invention relates to a method of processing dried strawberries that prevents discoloration, and more specifically, selects, selects, and washes raw strawberries, removes moisture from the surface of the washed strawberries, adds refined sugar, mixes well, and puts them in an airtight container. It is made by putting the ripened strawberries in a container and fermenting them for a certain period of time, boiling the aged strawberries for a certain time, adding refined salt and lemon juice to neutralize them, and then selecting only the strawberries and drying them in a dryer for a certain period of time.
최근 디저트문화가 발달됨에 따라 과채류 등에 영양소를 보존하며, 색상과 모양 등을 유지하여 다양한 장식을 겸한 영양분의 손실을 최소화하는 기술을 필요로 하여 생 딸기를 변색되지 않게 건조하는 방법을 통하여 건조딸기를 제조하는 것을 특징으로 하는 변색을 방지한 건조딸기의 가공방법에 관한 것으로 이를 보다 구체적으로 설명하면 다음과 같다.With the recent development of dessert culture, it is necessary to preserve nutrients such as fruits and vegetables, and to minimize the loss of nutrients by maintaining the color and shape of various decorations. It relates to a method of processing dried strawberries that prevent discoloration, characterized in that for manufacturing, which will be described in more detail as follows.
먼저, 중간크기의 딸기를 선별하여 딸기의 꼭지를 제거하고, 흐르는 물에 세척하는 정선과정(1)과,First, the selection process (1) of selecting medium-sized strawberries, removing the stems of the strawberries, and washing them under running water;
상기 정선과정(1)에서 세척된 딸기 표면의 물기를 제거하고, 딸기와 같은 중량으로 정백당을 넣고 잘 섞는 혼합과정(2)과, A mixing process (2) of removing the water on the surface of the strawberry washed in the selection process (1), adding refined sugar in the same weight as the strawberry, and mixing well;
상기 혼합과정(2)에서, 섞여진 딸기를 밀폐 용기에 담아 24시간 냉장하여 숙성시키는 숙성과정(3)과, In the mixing process (2), the mixed strawberry is put in an airtight container and aged by refrigeration for 24 hours (3);
상기 숙성과정(3)에서, 숙성된 딸기를 냄비에 담아 젓지 않는 상태에서 10~15분간 끓이는 끓임과정(4)과 In the aging process (3), the boiling process (4) of putting the ripened strawberries in a pot and boiling for 10 to 15 minutes without stirring;
상기 끓임과정(4)에서, 처음으로 끓어오르면, 정제염 한 티스푼을 넣어 주고, 8~10분 후에 레몬 2개 분량의 레몬즙을 넣어 산화 안정화로 딸기 색상의 변색을 방지되게, 중화 시켜 자숙하는 변색방지 과정(5)과,In the boiling process (4), when it boils for the first time, add a teaspoon of refined salt, and after 8 to 10 minutes, add lemon juice of 2 lemons to prevent discoloration of strawberry color by oxidative stabilization, neutralize and self-destruct discoloration prevention process (5);
상기 변색방지 과정(5)이 끝난 후, 딸기만을 선별하여 건조기에서 70℃에서 14~15시간 건조하는 건조과정(6)으로 이루어져 변색을 방지한 건조딸기로 가공되어지는 것을 특징으로 하는 변색을 방지한 건조딸기의 가공방법에 관한 것이다.After the discoloration prevention process (5) is finished, only strawberries are selected and dried in a dryer at 70°C for 14 to 15 hours (6) to prevent discoloration, characterized in that they are processed into dried strawberries It relates to a processing method of a dried strawberry.
상기 혼합 과정(2)중, 정백당을 사용하는 이유는 무기질에 인한 효소발효억제, 보관 기간 연장, 색 보전, 심미적 효과, 광택을 더해 윤기를 부여하는 기능을 하며,During the mixing process (2), the reason for using refined white sugar is to inhibit enzyme fermentation due to minerals, extend storage period, preserve color, aesthetic effect, and add gloss to give gloss,
상기 변색방지 과정(5)에서, 정제염을 사용하는 이유는 이물질 및 염도 안정화 입자의 규격화를 위한 것이며,In the discoloration prevention process (5), the reason for using purified salt is for the standardization of foreign substances and salinity stabilizing particles,
레몬즙을 사용하는 이유는 강한 산성인 레몬즙을 이용해 딸기의 알카리 성분을 중화해 안정화 보존 기간을 늘리며, 이때 산화 반응으로 색감이 밝아져 심미적 효과를 더하게 한다.The reason for using lemon juice is to use lemon juice, which is strongly acidic, to neutralize the alkali component of strawberries to increase the stabilization period, and at this time, the color becomes brighter due to oxidation, adding to the aesthetic effect.
Claims (1)
상기 정선과정(1)에서 세척된 딸기 표면의 물기를 제거하고, 딸기와 같은 중량으로 정백당을 넣고 잘 섞는 혼합과정(2)과,
상기 혼합과정(2)에서, 섞여진 딸기를 밀폐 용기에 담아 24시간 냉장하여 숙성시키는 숙성과정(3)과,
상기 숙성과정(3)에서, 숙성된 딸기를 냄비에 담아 젓지 않는 상태에서 10~15분간 끓이는 끓임과정(4)과
상기 끓임과정(4)에서, 처음으로 끓어오르면, 정제염 한 티스푼을 넣어 주고, 8~10분 후에 레몬 2개 분량의 레몬즙을 넣어 산화 안정화로 중화 시켜 자숙하는 변색방지 과정(5)과,
상기 변색방지 과정(5)이 끝난 후, 딸기만을 선별하여 건조기에서 70℃에서 14~15시간 건조하는 건조과정(6)으로 이루어져,
변색을 방지한 건조딸기로 가공되어지는 것을 특징으로 하는 변색을 방지한 건조딸기의 가공방법
Selection process (1) of selecting medium-sized strawberries, removing the stems of the strawberries, and washing them under running water;
A mixing process (2) of removing the water on the surface of the strawberries washed in the selection process (1), adding refined sugar in the same weight as the strawberries, and mixing well;
In the mixing process (2), the mixed strawberry is put in an airtight container and aged by refrigeration for 24 hours (3);
In the aging process (3), the boiling process (4) of boiling the ripened strawberries in a pot for 10 to 15 minutes without stirring,
In the boiling process (4), when it boils for the first time, a teaspoon of refined salt is added, and after 8 to 10 minutes, lemon juice of 2 lemons is added to neutralize by oxidation stabilization (5),
After the discoloration prevention process (5) is finished, the drying process (6) consists of selecting only strawberries and drying them at 70°C for 14 to 15 hours in a dryer,
Processing method of dried strawberries that prevent discoloration, characterized in that they are processed into dried strawberries that prevent discoloration
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