KR102329214B1 - Method for elderly-friendly seasoned bracken packed in retort pouch using ultrasonic wave - Google Patents

Abstract

The present invention relates to a method for preparing retort seasoning softened bracken using ultrasonic waves. The retort seasoned bracken prepared by the method of the present invention can be stored for a long time for about 6 months, and the taste and softened texture of the seasoned softened bracken are maintained during the shelf life, thereby making it possible to manufacture high-quality products.

Description

Retort seasoning softened bracken manufacturing method using ultrasonic wave {Method for elderly-friendly seasoned bracken packed in retort pouch using ultrasonic wave}

The present invention relates to a method for manufacturing retort seasoned bracken using ultrasonic waves.

In the field of instant herbs that are currently provided, various types are commercially available, and conventional herbs are mainly eaten after soaking dried herbs in water, blanching them, and cooking them in a seasoning sauce. In terms of nutrition, minerals such as calcium, phosphorus, iron, and various vitamins are relatively abundant, and most of them contain special pharmacological ingredients, so they are very valuable as health foods. In order to commercially produce such a highly nutritious food bracken, it is essential to secure the storage of vegetables and herbs and to maintain the texture, but the research is still insignificant.

In addition, there is a problem in that instant seasoning vegetables, that is, bracken, cannot be distributed at room temperature for a long period of time.

And the current Korean society entered an aging society in 2000, and since then, the age-friendly food market has surpassed KRW 1.1 trillion in 2017. As such, there is a trend to develop softened foods that are similar in taste to general foods but have a soft texture that are easy for the elderly and children to eat, but there are currently no softened products of greens.

Korean Patent No. 1116011

Accordingly, the present inventors confirmed that the hydration speed is fast and the texture of bracken is softened when hydrated under high temperature and ultrasonic conditions. The present invention was completed by confirming that it was possible to manufacture a product maintaining a soft texture for a period of time.

Therefore, an object of the present invention is (a) boiling the bracken in boiling water; (b) rinsing the boiled bracken in cold water; (c) putting the rinsed bracken into an ultrasonic bath maintained at a temperature of 50 to 60°C; (d) vacuum packaging the sonicated bracken after seasoning; and (e) high-temperature sterilizing the vacuum-packed seasoned bracken.

In addition, the present invention is to provide a retort seasoning softened bracken prepared by the method according to the present invention.

In order to achieve the above object, the present invention comprises the steps of: (a) boiling a bracken in boiling water; (b) rinsing the boiled bracken in cold water; (c) putting the rinsed bracken into an ultrasonic bath maintained at a temperature of 50 to 60°C; (d) vacuum packaging the sonicated bracken after seasoning; and (e) high-temperature sterilizing the vacuum-packed seasoned bracken.

In one embodiment of the present invention, the bracken of step (a) can be boiled for 10 to 20 minutes.

In one embodiment of the present invention, the bracken of step (c) may be put in an ultrasonic bath for 40 minutes to 130 minutes.

In one embodiment of the present invention, the high-temperature sterilization of step (e) may be performed at 121° C. for 54 to 57 minutes until the F-value reaches 15 (minutes).

In addition, the present invention provides a retort seasoning softened bracken prepared by the above method.

The retort seasoned bracken prepared by the method of the present invention can be stored for a long time for about 6 months, and the taste and softened texture of the seasoned softened bracken are maintained during the shelf life, thereby making it possible to manufacture high-quality products.

1 is a result of confirming the texture of bracken according to temperature and ultrasonic treatment (R: Room temperature (room temperature condition), RU: Room temperature + Ultrasound (room temperature + ultrasonic condition), H: High temperature (high temperature condition), HU: High temperature + Ultrasound).
2 is a result of confirming the degree of temperature increase at the cold point of the retort seasoning softened bracken product.

Bracken is a food that can be consumed all year round, and when raw bracken is distributed in its raw form, there is a problem that it cannot be stored for a long time, so it is mainly distributed in a dried form. Dried bracken is mainly eaten after being hydrated and cooked.

Consumers purchase dried bracken, and it takes a lot of time because they go through the process of calling dried bracken by methods such as hydration-blanching-hydration, blanching-hydration, and hydration-blanching.

Meanwhile, Korea entered an aging society in 2000 when the proportion of the population aged 65 and over exceeded 7%. As of 2018, the number of people aged 65 and over in Korea was 7.38 million, accounting for 14.3% of the total population. Accordingly, the age-friendly food market has shown continuous growth over the past seven years. According to a survey by the Korea Agro-Fisheries & Food Trade Corporation (aT), the size of the elderly-friendly food market in Korea was KRW 501.4 trillion in 2011 and exceeded KRW 1.1 trillion in 2017.

Accordingly, there is a trend to develop soft foods that taste the same as regular foods, but have a softer texture and are easier for the elderly to eat.

The present inventors have been conducting research for many years to produce a softened bracken product that has a softened texture and can be circulated for a long time for the elderly or infants. It was confirmed that it was further softened, and the present invention was completed by confirming that the processed bracken can be seasoned and packaged as a retort product, which can be stored for about 6 months as well as a high-quality product with a soft texture during the shelf life. did.

Accordingly, the present invention comprises the steps of (a) boiling a bracken in boiling water; (b) rinsing the boiled bracken in cold water; (c) putting the rinsed bracken into an ultrasonic bath maintained at a temperature of 50 to 60°C; (d) vacuum packaging the sonicated bracken after seasoning; and (e) high-temperature sterilizing the vacuum-packed seasoned bracken.

In the present invention, the bracken of step (a) can be boiled for 10 to 20 minutes, but is not limited thereto, but most preferably, it can be boiled for 15 minutes. In the present invention, if it is boiled a little outside the above range, the texture of the bracken may be tough because it is not cooked.

In addition, the step of rinsing the boiled bracken in step (b) in cold water can be rinsed 2-3 times, and through this process, foreign substances in the bracken can be removed.

The step of putting the rinsed bracken in step (c) into an ultrasonic bath maintained at a temperature of 50 to 60° C. may be placed in an ultrasonic bath for 40 to 130 minutes, but is not limited thereto. Most preferably, it can be put for 90 minutes.

In addition, the high-temperature sterilization of step (e) may be performed at 121° C. for 54 to 57 minutes until the F-value reaches 15 (minutes).

Furthermore, the present invention provides a retort seasoning softened bracken prepared by the above method.

Hereinafter, the present invention will be described in more detail through examples. These examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these examples.

<Example 1>

Applying ultrasonic waves to dried bracken and applying temperature-controlled hydration technology to shorten hydration time and establish optimal conditions for tissue softening

The present inventors conducted an experiment in the following manner in order to check the hydration speed and texture of dried bracken by operating ultrasonic waves and controlling the temperature of water during hydration.

Boiled 20 g of bracken at the mart for 15 minutes in boiling water. Rinse the boiled bracken in cold water 2-3 times to remove foreign substances. The rinsed bracken was placed in a beaker containing 1.5 L of distilled water, and then the beakers were placed in an ultrasonic bath and a water bath, respectively, and hydrated until the equilibrium moisture content was reached, and the moisture content was checked over time. The experimental temperature at this time was divided into room temperature (less than 25 ℃) or 55 ℃ conditions were carried out.

In addition, the texture was measured using a texture analyzer when the equilibrium moisture content was reached, and the measurement conditions are shown in Table 1 below.

As a result of the measurement as described above, the initial moisture content of the dried bracken was found to be 10.98 ± 0.70%. In addition, the moisture content of the dried bracken measured after boiling it in boiling water for 15 minutes was 84.89 ± 0.36a%. Based on this, the moisture content of the bracken according to the hydration time was checked and compared.

<1-1> Moisture content measurement result when fern was hydrated at room temperature without ultrasonic treatment

The bracken was hydrated at room temperature (25 ℃) in a water bath without ultrasonic treatment, and the results are as follows (see Table 2).

The moisture content of the bracken after 60 minutes of hydration was 89.91 ± 0.53b%, the moisture content of the bracken after 120 minutes of hydration was 92.07 ± 0.37c%, and the moisture content of the bracken after 180 minutes of hydration was 93.05 ± 0.39d%, and hydration 240 The moisture content of the bracken after minutes was 93.20 ± 0.68 d%, and the moisture content of the bracken after 300 minutes of hydration was 93.30 ± 0.48 d%.

As a result of the experiment under the room temperature conditions as described above, it was found that the fern reached the equilibrium moisture content when it was hydrated at room temperature for 3 hours.

Therefore, future experiments were carried out with the maximum hydration time of the other experimental groups being 180 minutes.

<1-2> Moisture content measurement result when fern was hydrated at room temperature and ultrasonic treatment conditions

Hydration was carried out after maintaining the bracken at room temperature (25℃) in an ultrasonic bath, and the moisture content of the bracken was 90.59 ± 0.74b% after 20 minutes of hydration under these conditions, and the moisture content of the bracken after 40 minutes of hydration The content is 91.34 ± 0.95b%, the moisture content of the bracken after 60 minutes of hydration is 92.68 ± 0.81c%, the moisture content of the bracken after 90 minutes of hydration is 92.75 ± 0.76c%, and the moisture content of the bracken after 120 minutes of hydration is 92.75 ± 1.13c%, and the moisture content of the bracken after 180 minutes of hydration was 94.03 ± 0.46c% (see Table 2).

As a result of the above experiment, it was found that the equilibrium moisture content was reached when hydrated for 180 minutes at room temperature and ultrasonic treatment conditions.

<1-3> Moisture content measurement result when fern was hydrated at high temperature without ultrasonic treatment

The bracken was hydrated at a high temperature (55 ℃) in a water bath without ultrasonic treatment, and the results are as follows (see Table 2).

The moisture content of the bracken after 20 minutes of hydration is 90.39 ± 0.97b%, the moisture content of the bracken after 40 minutes of hydration is 91.08 ± 0.69c%, and the moisture content of the bracken after 60 minutes of hydration is 92.60 ± 0.90d%, and the moisture content is 90. The moisture content of the bracken after minutes was 93.37 ± 0.44e%, the moisture content of the bracken after 120 minutes of hydration was 94.36 ± 0.24f%, and the moisture content of the bracken after 180 minutes of hydration was 94.39 ± 0.18f% (see Table 2). )

As a result of the above experiment, it was confirmed that the equilibrium moisture content was reached when hydrated for 120 minutes under high temperature conditions, and it was found that the time to reach the equilibrium moisture content was shortened compared to room temperature and room temperature + ultrasonic conditions.

<1-4> Moisture content measurement result when fern was hydrated under high temperature and ultrasonic treatment conditions

Hydration was carried out after maintaining the bracken at 55℃ in an ultrasonic bath. Under the conditions, the moisture content of the bracken was 84.89 ± 0.36a% after 20 minutes of hydration, and the moisture content of the bracken after 40 minutes of hydration was 91.78. ± 0.75b%, the moisture content of the bracken after 90 minutes of hydration is 94.42 ± 0.47d%, the moisture content of the bracken after 120 minutes of hydration is 94.54 ± 0.36d%, and the moisture content of the bracken after 130 minutes of hydration is 94.49 ± 0.52 d% (see Table 2).

As a result of the above experiment, it was confirmed that the equilibrium moisture content was reached when hydrated for 90 minutes under high temperature and ultrasonic conditions, and it was found that the time to reach the equilibrium moisture content was shortened by 30 minutes compared to the room temperature condition.

Through this, it was confirmed that the synergistic effect was higher when high temperature and ultrasonic technology were used together than when hydration at high temperature was generally fast. It is considered that the increase in the hydration rate is because the amount of water that can be entered into the food increases and becomes faster by the ultrasonic wave.

<1-5> Texture measurement results under various processing conditions

The texture was confirmed based on the results of Examples <1-1> to <1-4>, and the hydration time for texture measurement was as much as the time to reach the equilibrium moisture content under each condition.

That is, the room temperature condition measured the texture after hydration of the boiled bracken in a water bath at room temperature (less than 25 ℃) for 180 minutes. After hydration for 180 minutes in an ultrasonic bath, the texture was measured, and the texture was measured after hydration of the boiled bracken in a high temperature (55 ℃) water bath for 120 minutes under high temperature conditions, high temperature and ultrasonic waves. As for the conditions, the texture was measured after hydration of the boiled bracken in a high temperature (55 ℃) ultrasonic bath for 90 minutes.

As a result, the texture of the bracken hydrated at room temperature was 1232.63 ± 230.64akPa, the texture of the bracken hydrated at room temperature and ultrasonic conditions was 1213.25 ± 154.14abkPa, and the texture of the bracken hydrated at high temperature was 1191.24 ± 128.76 abkPa, and the texture of fern hydrated under high temperature and ultrasonic conditions was 1011.39 ± 119.96 bkPa (see FIG. 1).

It is considered that the softening of the bracken by ultrasonication is because the bubbles generated by ultrasonication not only destroyed the cell wall of the bracken, but also the overall structure was changed by the ultrasonication.

Through the above results, it was confirmed that the hydration rate was faster and the texture of the bracken was softened when hydration was performed under high temperature and ultrasonic conditions rather than hydration at room temperature.

Therefore, when using dried bracken to produce softened bracken, it can be confirmed that the treatment process time is reduced when hydration is performed under high temperature and ultrasonic conditions. The content of the invention is applicable.

<Example 2>

Shelf life extension technology of retort seasoned bracken

As a result of examining currently marketed bracken products, in the case of refrigerated bracken, the shelf life is as short as 5 days from the date of purchase, and there were no products distributed at room temperature. In the case of dried bracken, a technology for extending the shelf life is essential because consumers have the inconvenience of cooking and eating after hydration for a long time.

For the development of a softening seasoning and softening bracken at room temperature distribution product for the elderly and infants, the optimal treatment conditions (application of ultrasonic waves at 55 ° C) identified by the method of Example 1 were used to shorten the hydration time and soften the texture compared to general hydration. After seasoning bracken, retort heat sterilization was performed to extend shelf life at room temperature.

After hydration, the seasoned bracken was vacuum-packed in a three-way pouch and sterilized for 54 to 57 minutes, which is a time that satisfies F121 = 15, at the location where the cold spot was checked with a wireless temperature sensor, and then the expiration date was checked through a microorganism test ( see Fig. 2).

As above, in order to derive the shelf life of seasoned soft bracken products with retort sterilization, measurements were performed 6 times at 15-day intervals while stored at storage temperatures of 15, 25, and 35 °C for 90 days.

As a result, in all of the microbial experiments on general bacteria, E. coli group, and E. coli, the bacteria were not detected for up to 90 days of storage by storage temperature, confirming that the shelf life of at least 6 months at room temperature can be secured (Table 3). to Table 5).

Therefore, the present invention has a technical feature in that it manufactured a high-quality retort seasoned bracken product with an increased shelf life in the retort seasoned bracken market, which had a short shelf life and no room temperature distribution product.

So far, with respect to the present invention, the preferred embodiments have been looked at. Those of ordinary skill in the art to which the present invention pertains will understand that the present invention can be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments are to be considered in an illustrative rather than a restrictive sense. The scope of the present invention is indicated in the claims rather than the foregoing description, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (5)

(a) boiling dried bracken in boiling water for 14 to 16 minutes;
(b) rinsing the boiled bracken in cold water;
(c) putting the rinsed bracken together with water in an ultrasonic bath maintained at a temperature of 54 to 56° C. and sonicating for 89 to 91 minutes;
(d) vacuum packaging the sonicated bracken after seasoning; and
(e) high-temperature sterilizing the vacuum-packed seasoned bracken;
The ultrasonic-treated bracken, characterized in that it has an equilibrium moisture content of 93.95 ~ 94.89%, retort seasoning softened bracken manufacturing method. delete delete According to claim 1,
The high-temperature sterilization of step (e) is characterized in that it is performed at 121° C. for 54 to 57 minutes until the F-value reaches 15 (minutes). A retort seasoning softened bracken prepared by the method of claim 1.

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