KR102323442B1 - Method of preparing half-dried oriental melon - Google Patents

Abstract

According to the present invention, provided is a method for preparing dried Korean melon comprising: a washing and cutting process of preparing a raw ingredient by cleaning Korean melon, cutting the same, peeling the same, and removing the placental tissue portion; a freezing process of freezing and storing the washed and cut raw ingredient; a thawing process of mixing 12 to 20% of the weight of the frozen melon of sugar evenly with the frozen melon, and maintaining the mixture at room temperature for 15 to 40 hours to release moisture while thawing the raw ingredient; a drying process of making half-dried Korean melon by drying the thawed melon at a temperature of 50 to 60℃ for 24 hours or more.

Description

Method of preparing half-dried oriental melon

The present invention relates to a method for producing melon dried melon, and more particularly, to a method of manufacturing dried melon in the form of a melon, which is a juicy fruit, while maintaining the flavor and taste of melon while having a chewy texture unique to a semi-dried fruit. it's about

Among fruits, melon has a high water content and a relatively low sugar content, and has a perishable placenta in the center, making it extremely difficult to preserve.

Therefore, it has been recognized as a fruit that can be consumed only in season because it is almost impossible to preserve the taste and aroma of melons while maintaining the taste and aroma to some extent with conventional methods of preserving fruits such as refrigeration, freezing, canning, drying, and semi-drying. Its use in the form of food is also very limited.

In particular, when the melon is dried, the characteristic crunchy texture disappears, and the volume is excessively reduced due to the loss of moisture, so that the fruit loses its texture and flavor.

Recently, an attempt has been made to process melons in a semi-dried state using a freezing process, that is, in the form of dried persimmons or dried radishes, so that they can be stored and eaten while maintaining the maximum flavor, flavor, and texture of melons. is being done

For example, Korean Patent Registration No. 10-1063279 discloses a semi-dried melon manufacturing method comprising a freezing process of freeze-drying a melon in a freeze-drying room, a semi-drying process of semi-drying through dehumidification, and a packaging process of packaging in a retort container. However, according to this method, since moisture escapes at the same rate as a whole in the semi-drying process, when less moisture is removed, the storage period is shortened, and when moisture is sufficiently removed, the volume is reduced and texture is reduced there is a problem that

That is, there has not been developed a method for processing melons in the form of dried melons having a rich volume and texture while maintaining the taste and flavor of melons.

US 10-2010-0013423 A US 10-2010-0125838 A US 10-173662 B1

The present invention is to solve the problems of the prior art described above, and an object of the present invention is to process a melon with a short storage period into a melon dried melon form that can extend the storage period while maintaining the characteristic taste, flavor and texture as much as possible. The purpose is to provide a method.

Washing and cutting the melon fruit, cutting, peeling, and preparing the raw material through removal of the placenta;

a freezing process of freezing and storing the washed and cut raw materials;

A thawing process of mixing 12-20% of the weight of the frozen melon with sugar and evenly mixing it, then maintaining it at room temperature for 15 to 40 hours, so that moisture is discharged along with the thawing of the raw material;

It is characterized in that it comprises a drying process of drying the thawed melon at a temperature of 50 to 60° C. for at least 24 hours to make semi-dried melon dried melon.

According to the present invention, since melons are processed into semi-dried fruits in the form of dried melons, there is an effect of preserving and enjoying melons with an extremely short storage period even in a refrigerated state for a long period of time.

Since the processing method of the present invention uses a freezing process, the melon can be stored in a frozen state and then easily processed into a semi-dried state with good flavor and good intake according to demand, so that the taste and aroma of melon can be enjoyed for a long time. It has the effect of doing

In particular, since the dried melon processed according to the method of the present invention is a semi-dried form that can maintain an appropriate level of fruit juice inside without excessively removing moisture during the drying process, the characteristic volume, flavor and texture can be maintained. there is

1 is a flowchart illustrating the entire process of the method for manufacturing dried melon according to the present invention;
2 is a photograph sequentially showing the state change of the melon according to the thawing time in Comparative Example 1 and the state of the final semi-dried melon;
3 to 5 are photographs sequentially showing the change in the state of the melon according to the thawing time and the state of the final semi-dried melon in Examples 1 to 3;

Hereinafter, a method for manufacturing dried melon according to the present invention will be described in more detail with reference to the drawings and examples.

1 is a flowchart illustrating the entire process of the method for manufacturing dried melon according to the present invention by sequentially displaying the entire process.

Referring to FIG. 1 , the first step of the method for manufacturing dried melon is a washing and cutting process with the stocked melon raw.

In this process, first, the melon fruits that are received and inspected are washed. After removing the stem, cutting and peeling the washed melon raw fruit, the so-called placenta with seeds is removed, and only the flesh part is prepared to be used as a raw material.

Next is the freezing process, and the washed and cut raw materials are frozen at a temperature of -18°C or less. Through this freezing process, ice is formed between the tissues of the melon flesh and the tissues are softened. During the thawing process, as the ice melts and moisture escapes, the moisture removal efficiency is superior to that of drying in the raw state, and it is possible to have a soft texture. . In particular, the fibers are cut during the freezing process, thereby eliminating the tough texture. For this purpose, it is stored in a frozen state for at least 3 days, preferably for at least a week, and then proceeds to the subsequent process.

In addition, since the frozen state has better preservation than the processed state, it can be processed into semi-dried dried melon and stored for a relatively long time until shipped. It can be processed and commercialized in the form of dried melon.

In the next thawing process, the frozen melon is thawed at room temperature. During thawing, the water contained in the frozen melon in the form of ice granules melts and is discharged from the softened flesh.

In the present invention, at this time, in order to prevent the discharge of excess moisture, the sugar is mixed in a frozen state, and then thawed slowly at room temperature.

The amount of sugar is preferably about 12-20% of the weight of the melon by weight. When added more than 20%, the sugar becomes less soluble, and the less soluble portion remains in the form of crystals after drying, impairing the appearance and reducing the flavor of the melon. It is not advisable to drop If the amount of sugar is less than 12%, the moisture is excessively discharged during the thawing process, and after drying, the texture is thin and hard, and instead of the characteristic flavor of melon, it smells like dried pumpkin and does not have a good texture. Most preferably, about 15±1% is good in terms of maintaining texture and flavor.

Meanwhile, at this time, 0.5 to 2% of the melon weight, preferably about 1% of the melon freeze-dried powder is mixed with sugar and mixed with the frozen melon, so that the unique flavor and sweetness of the melon can be felt more strongly. If the amount added is less than 0.5%, the effect of increasing the melon flavor is insignificant, and if it is more than 2%, the economic efficiency is lowered.

The added sugar coats the surface of the frozen melon, so that the concentration of sugar on the surface of the melon is extremely high. Therefore, the concentration of sugar in the discharged water formed by dissolving the sugar on the surface in the external moisture formed by the moisture that escaped initially during thawing of the melon, and the surface area of the melon formed by the sugar that was coated on the surface of the melon and then penetrated into the inside of the melon. The concentration of sugar is balanced, and it controls the amount of water inside the melon that escapes to the outside by osmotic pressure.

Therefore, excessive moisture is not discharged by thawing, so the melon maintains proper moisture, and a film of high concentration of sugar is formed on the surface to prevent evaporation of internal moisture, so that the inside of the melon continuously contains adequate moisture. .

In addition, sugar and melon freeze-dried powder increases the sweetness and makes it possible to prolong the storage period.

The thawing time is preferably maintained at room temperature for 15 to 40 hours. The temperature is not particularly adjusted, and proceed at room temperature, but the thawing time is approximately 15 to 20 hours in summer (20-25 ° C) when the temperature is high, 32 to 40 hours in winter (below 18 ° C) when the temperature is low, spring and autumn. If you adjust it between them, the thawing occurs, the moisture is gradually discharged and the equilibrium is maintained.

During the thawing process, agitation is performed intermittently to ensure uniform thawing.

However, if the time to achieve the equilibrium is exceeded, the osmotic pressure proceeds again, so the phenomenon of discharging the moisture inside the melon is accelerated, so care must be taken. Therefore, the thawing time must be strictly observed.

However, depending on the conditions such as temperature, when the sugar is not sufficiently dissolved in the thawing process and the discharge of moisture is insufficient, an additional low-temperature heating process is performed.

The low-temperature heating process is performed by heating the melon at a temperature of about 50 to 60°C, preferably about 55°C, for about 20 minutes ± 5 minutes.

When the heating temperature is lower than the above temperature, the effect of discharging water is significantly reduced, and when the temperature is higher than the above temperature, the tissue is destroyed and denatured, and the flavor of the melon is lost.

When the thawing process or, in some cases, the low-temperature heating process is completed, the melon is dried at a temperature of 50 to 60 ° C., preferably 55 ° C. for at least 24 hours to make semi-dried melon dried melon. After the drying process is completed, the weight of the dried melon is about 16-20% of the weight of the raw material put into the freezing process after removing the skin and the placenta.

At this time, if the drying temperature is too high, all the moisture inside is evaporated and becomes thin and hard.

When the drying process is completed, it is cut according to the packaging size, packaged, stored, and released as a product.

Example

Preparation of frozen melon raw materials (common)

The raw melon fruits were washed, peeled, cut, and the placenta was removed to prepare raw materials only from the flesh of the melon, and the raw melon raw materials were frozen at a temperature of -18° C. or lower in a freezer and stored for a week.

comparative example One

After taking out 1 kg of the frozen raw melon raw material from the freezer, it was thawed at room temperature (25-30° C.) with occasional stirring.

The frozen state, the thawing state 4 hours after the start of thawing, and the thawing state after 16 hours were respectively photographed, and are shown in FIG. 2 . It can be seen that a lot of water is discharged as the thawing progresses.

After 16 hours of thawing, the separated water was removed, only the thawed melon flesh was taken, dried at a temperature of 55° C. for 24 hours, and the dried melon was photographed and shown in FIG. 2 .

As shown in FIG. 2 , the fruit juice was excessively discharged from the melon flesh, and thus a very thin and hard melon dried melon was obtained.

When I ate the dried melon dried in this way, it was in a tasteless state, almost like chewing paper or root crops, without any juice, and had almost no odor and a faint smell of dried pumpkin was faintly felt.

practice Yes One

After taking out 5 kg of the frozen raw melon raw material from the freezer, 750 g of sugar and 50 g of freeze-dried melon powder were mixed with the mixed material in a frozen state.

The mixture of the melon and sugar was thawed at room temperature (22-25° C.) with occasional stirring.

The frozen state, the thawing state 4 hours after the start of thawing, and the thawing state after 16 hours were respectively photographed, and are shown in FIG. 3 . From FIG. 3, it can be seen that water is gradually discharged as thawing proceeds, and a considerable amount of water is discharged after 16 hours, but the flesh of the flesh is maintained to some extent.

After 16 hours of thawing, the separated water was removed and only the thawed melon flesh was dried at a temperature of 55° C. for 24 hours, and the dried melon was photographed and shown in FIG. 3 .

As shown in FIG. 3 , only an appropriate amount of water was discharged from the melon flesh to obtain a thick and elastic melon dried melon. The color was similar to that of melon.

When I ate the dried melon dried in this way, I felt a chewy texture similar to that of dried persimmon, and when I chewed it, it had a sweet, melon-like flavor.

practice Yes 2

Watermelon dried melon was prepared in the same manner as in Example 1.

However, 1 kg of sugar was used for 5 kg of the frozen melon raw material, and the freeze-dried melon powder was not used.

As in Example 1, the frozen state, 4 hours after the start of thawing, and the thawed state after 16 hours were taken, respectively, and are shown in FIG. 4 .

As shown in FIG. 4 , water was gradually discharged as thawing progressed, and after 16 hours, a slightly larger amount of water was discharged compared to Example 1, but it can be seen that the flesh of the flesh is maintained to some extent.

After 16 hours of thawing, the separated water was removed, only the thawed melon flesh was taken, dried at a temperature of 55° C. for 24 hours, and the dried melon was photographed and shown in FIG. 4 .

As shown in FIG. 4 , only an appropriate amount of water was discharged from the melon flesh to obtain a thick and elastic melon dried melon. The color was similar to that of melon. However, it turned yellow and appeared a color similar to amber, and it was confirmed that crystals of less molten sugar were attached to the surface.

When I ate the dried melon dried in this way, I felt a chewy texture similar to that of persimmon, and when I chewed it, it had a sweet, melon-like flavor. However, the melon flavor was weaker than that of the melon dried melon prepared in Example 1, and had a strong sweet taste and a slight pumpkin flavor.

Therefore, it was confirmed that if the amount of sugar was used excessively, the flavor and texture could be rather reduced, and it could be confirmed that the flavor could be improved by adding melon flavor by adding the melon freeze-dried powder.

Example 3

Watermelon dried melon was prepared in the same manner as in Example 1.

However, the thawing time was further extended, and it proceeded to 28 hours.

As in Example 1, the frozen state, the thawing state 4 hours after the start of thawing, and the thawing state after 16 hours were respectively photographed, and are shown in FIG. 5 .

After 28 hours of thawing, the separated water was removed, only the thawed melon flesh was taken, dried at a temperature of 55° C. for 24 hours, and the dried melon was photographed and shown in FIG. 5 .

As shown in FIG. 5 , only a portion of the water was discharged from the melon flesh, and thus, dried melons in a state of some volume were obtained. However, compared to the melon dried melon prepared in Example 1, the thickness was much thinner and wrinkles appeared in the longitudinal direction, showing that the elasticity was lowered.

When eating the dried melons prepared in this way, the texture was similar to that of dried persimmons, but it felt somewhat stiffer than the dried melons prepared in Example 1. Also, when chewed, it had a sweet, melon-like flavor. However, compared to the dried melons prepared in Example 1, the fresh taste and flavor were somewhat inferior, and the taste and flavor of the fermented food were produced.

Therefore, it was confirmed that if the thawing time exceeds the optimal time, excessive moisture is discharged and some fermentation may proceed, so it is necessary to observe the thawing time.

Claims (2)

Washing and cutting the melon fruit, cutting, peeling, and preparing the raw material through removal of the placenta;
a freezing process of freezing and storing the washed and cut raw materials;
A thawing process of mixing 12 to 20% of the weight of the frozen melon with sugar and evenly mixing it, then maintaining it at room temperature for 15 to 40 hours, so that moisture is discharged along with the thawing of the raw material;
A method for producing dried melons, comprising a drying step of drying thawed melons at a temperature of 50 to 60° C. for at least 24 hours to produce semi-dried melons. The method of claim 1,
After the thawing process, the method for producing dried melon, characterized in that it further comprises a low-temperature heating process of heating the melon at a temperature of 50 ~ 60 ℃ or more.

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