KR102402631B1 - Tea bag using agricultural processing by-products - Google Patents
Tea bag using agricultural processing by-products Download PDFInfo
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- KR102402631B1 KR102402631B1 KR1020190171598A KR20190171598A KR102402631B1 KR 102402631 B1 KR102402631 B1 KR 102402631B1 KR 1020190171598 A KR1020190171598 A KR 1020190171598A KR 20190171598 A KR20190171598 A KR 20190171598A KR 102402631 B1 KR102402631 B1 KR 102402631B1
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
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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
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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
- A23L3/44—Freeze-drying
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B29/00—Packaging of materials presenting special problems
- B65B29/02—Packaging of substances, e.g. tea, which are intended to be infused in the package
- B65B29/028—Packaging of substances, e.g. tea, which are intended to be infused in the package packaging infusion material into filter bags
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
본 발명은 농산물가공부산물을 이용한 육수용 티백에 관한 것으로, 농업 부산물인 채소착즙박의 새로운 활용방안을 제시하며, 관능이 우수한 채소육수를 간편하게 제조할 수 있는 육수용 티백을 제공한다.The present invention relates to a tea bag for broth using a by-product of agricultural processing, suggests a new utilization method of vegetable juice gourd, which is an agricultural by-product, and provides a tea bag for broth that can conveniently produce vegetable broth with excellent sensory properties.
Description
본 발명은 농산물가공부산물을 활용한 육수용 티백에 관한 것이다.The present invention relates to a tea bag for broth using agricultural products processing by-products.
식품에 이용되는 건조방법으로 열풍건조, 동결건조, 진공건조, 마이크로파, 원적외선 및 냉풍제습건조 등 많은 방법이 다양하게 활용되고 있다.As a drying method used for food, many methods such as hot air drying, freeze drying, vacuum drying, microwave, far infrared rays and cold wind dehumidification drying are used in various ways.
열풍건조는 건조시간이 빠르고 간편하며 경제적일 뿐만 아니라 균일하게 건조가 이루어지지만, 수분손실에 기인된 수축, 빠른 건조에 의한 표면경화, 건조물의 낮은 복원력 및 갈색화 반응으로 인한 색상, 조직감, 맛, 영양가 저하 등의 문제점이 있다.Hot air drying is fast, simple, economical, and uniform in drying time, but color, texture, taste, and nutritional value due to shrinkage due to moisture loss, hardening of the surface due to rapid drying, low restoring force of the dried product, and browning reaction There are problems such as degradation.
동결건조는 건조된 제품의 질감, 향기 및 성분의 변화가 적고, 건조식품의 재수화가 빠른 장점이 있으나, 건조 시간이 길고 높은 건조 비용이 소요되는 문제가 있다.Freeze-drying has advantages in that there is little change in texture, fragrance, and ingredients of the dried product and rehydration of dried food is quick, but there is a problem in that it takes a long drying time and high drying cost.
진공건조는 색조, 풍미, 보존성, 복원성이 우수하나, 고비용이 소요되는 단점이 있으며, 냉풍제습건조는 피건조물의 색상, 향이나 맛을 자연 그대로 유지시키는 장점이 있으나, 건조시간이 긴 단점이 있다.Vacuum drying has excellent color tone, flavor, preservation, and restoration properties, but has the disadvantage of high cost. .
본 발명은 맛간장 또는 육수베이스 등의 제조 후 폐기되는 농산물가공부산물인 착즙박의 활용방안을 제시하고자 한다.An object of the present invention is to propose a method for utilizing juice gourd, which is a by-product of agricultural processing, which is discarded after the production of soy sauce or broth base.
본 발명은 농산물가공부산물 처리에 따른 환경 문제를 해결하는 방안을 제시하고, 이에 대한 새로운 부가가치를 창출하고자 한다.The present invention proposes a method to solve the environmental problem according to the processing of agricultural products processing by-products, and aims to create a new added value.
본 발명은 당근착즙박의 열풍건조 분말, 깻잎착즙박의 열풍건조 분말, 마늘착즙박의 열풍건조 분말, 양파착즙박의 열풍건조 분말, 대파착즙박의 열풍건조 분말, 버섯착즙박의 열풍건조 분말 및 양배추착즙박의 열풍건조 분말을 포함하는 것을 특징으로 하는 육수용 티백을 제공한다.The present invention relates to hot air dried powder of carrot juice gourd, hot air dried powder of sesame leaf juice gourd, hot air dried powder of garlic juice gourd, hot air dried powder of onion juice gourd, hot air dried powder of green onion juice gourd, hot air dried powder of mushroom juice gourd And it provides a tea bag for broth, characterized in that it comprises a hot-air dried powder of cabbage juice gourd.
본 발명에 있어서, 상기 육수용 티백은, 바람직하게는 고추착즙박의 열풍건조 분말을 더 포함할 수 있다.In the present invention, the tea bag for broth, preferably, may further include hot-air dried powder of red pepper juice gourd.
본 발명에 있어서, 상기 열풍건조는, 바람직하게는 60~80℃의 바람으로 5~7시간 건조하는 것이 좋다.In the present invention, the hot air drying is preferably dried with a wind of 60 to 80 ° C. for 5 to 7 hours.
본 발명은 맛간장 또는 육수베이스 등의 제조 후 폐기되는 농산물가공부산물인 채소착즙박의 새로운 활용방안을 제시하고, 그에 따른 부가가치를 창출할 수 있다. The present invention can provide a new utilization method of vegetable juice gourd, which is a by-product of agricultural processing that is discarded after production of soy sauce or broth base, and can create added value accordingly.
본 발명은 육수를 제조하기 위한 티백을 제공하여 관능이 우수한 육수를 사용자가 간편하게 제조할 수 있다.The present invention provides a tea bag for preparing broth, so that a user can conveniently prepare broth with excellent sensory properties.
도 1은 농산물가공부산물을 각각 열풍건조(70℃에서 7시간), 동결건조(5일), 냉풍제습건조(50℃에서 18시간)하여 수득된 고형분의 외형을 나타낸 사진이다.
도 2는 농산물가공부산물을 60℃에서 열풍건조함에 따른 건조곡선 그래프이다.
도 3은 농산물가공부산물을 70℃에서 열풍건조함에 따른 건조곡선 그래프이다.
도 4는 농산물가공부산물을 80℃에서 열풍건조함에 따른 건조곡선 그래프이다.
도 5는 농산물가공부산물을 열풍건조처리하여 수득된 고형분의 외형을 나타낸 사진이다.
도 6은 본 발명의 매운맛 육수용 티백의 관능특성평가 결과이다.
도 7은 본 발명의 순한맛 육수용 티백의 관능특성평가 결과이다.
도 8은 본 발명의 농산물가공부산물을 이용하여 육수용 티백을 제조하는 공정도의 일 예이다.1 is a photograph showing the appearance of solids obtained by drying agricultural products processing by-products with hot air (7 hours at 70° C.), freeze-drying (5 days), and cold air dehumidification (18 hours at 50° C.), respectively.
Figure 2 is a drying curve graph according to the hot air drying of agricultural products processing by-products at 60 ℃.
Figure 3 is a drying curve graph according to the hot air drying of agricultural products processing by-products at 70 ℃.
4 is a drying curve graph according to hot air drying of agricultural products processing by-products at 80 ℃.
5 is a photograph showing the appearance of solids obtained by hot-air drying treatment of agricultural products processing by-products.
6 is a sensory characteristic evaluation result of the tea bag for spicy broth of the present invention.
7 is a sensory characteristic evaluation result of the tea bag for mild broth of the present invention.
8 is an example of a process chart for manufacturing a tea bag for broth using the agricultural products processing by-product of the present invention.
농산물의 경우 저장성이 낮아 냉장 저장하거나, 단순 건조 또는 농축액 형태로 가공되며, 농축액 제조 후에는 착즙박이라는 농산물가공부산물이 발생한다. 착즙박(juice extraction cake)은 원료에 따라 사료용, 비료용으로 이용되기도 하지만, 환경오염과 관련된 폐기물 처리방법이 아직까지 미미한 실정이다. 이에 본 발명은 농산물가공부산물의 이차 가공 방법을 제시하고자 한다.Agricultural products have low storability, so they are stored refrigerated or simply dried or processed in the form of a concentrate. Depending on the raw material, juice extraction cake is used for feed and fertilizer, but the method for treating waste related to environmental pollution is still insignificant. Accordingly, the present invention intends to propose a secondary processing method of agricultural products processing by-products.
구체적으로, 본 발명은 당근착즙박의 열풍건조 분말, 깻잎착즙박의 열풍건조 분말, 마늘착즙박의 열풍건조 분말, 양파착즙박의 열풍건조 분말, 대파착즙박의 열풍건조 분말, 버섯착즙박의 열풍건조 분말 및 양배추착즙박의 열풍건조 분말을 포함하는 것을 특징으로 하는 육수용 티백을 제공한다.Specifically, the present invention relates to hot air dried powder of carrot juice gourd, hot air dried powder of sesame leaf juice gourd, hot air dried powder of garlic juice gourd, hot air dried powder of onion juice gourd, hot air dried powder of green onion juice gourd, mushroom juice powder It provides a tea bag for broth comprising hot air dried powder and hot air dried powder of cabbage juice gourd.
한편, 본 발명에 있어서, 매운맛 육수용 티백은 바람직하게는 고추착즙박의 열풍건조 분말을 더 포함하는 것이 좋다.On the other hand, in the present invention, the tea bag for spicy broth preferably further comprises hot air dried powder of red pepper juice gourd.
본 발명에 있어서, 농산물가공부산물은 농산물가공 후 발생하는 것으로, 착즙박을 말한다. 본 발명의 농산물가공부산물은 화성시 농업기술센터 농산물가공지원실에서 생산되는 맛간장 또는 육수베이스로부터 파생(도 8 참조)되는 것으로, 그 중 채소인 당근, 깻잎, 마늘, 고추, 양파, 대파, 버섯 및 양배추 착즙박을 이용하여 그 부가가치를 극대화하고자 하였다.In the present invention, the agricultural product processing by-product is generated after processing the agricultural product, refers to the juiced gourd. The agricultural product processing product of the present invention is derived from the flavored soy sauce or broth base produced at the agricultural technology center agricultural product processing support room in Hwaseong-si (see FIG. 8), among which vegetables carrots, sesame leaves, garlic, peppers, onions, green onions, mushrooms and We tried to maximize the added value by using cabbage juice.
최근 양파착즙박, 도라지착즙박 및 흑마늘착즙박 등의 단일 농산물 가공 부산물의 활용 가능성에 대한 연구가 있으나, 간장, 육수 등 복합 농산물을 활용한 제품 제조 후 버려지는 찌꺼기인 농산물착즙박의 이차 가공 가능성에 대한 연구는 아직까지 보고된 바가 없다.Recently, there have been studies on the possibility of using single agricultural product processing by-products such as onion juice, bellflower juice, and black garlic juice. There have been no reports of studies on
이에 본 발명은 농산물가공부산물을 활용한 육수용 티백을 제조하고자 농산물가공부산물의 건조방법에 따른 수분함량, 외관, 색도, 복원력, 염도 등을 분석하여 가장 효율적인 제조방법을 도출하고자 하였다.Therefore, the present invention tried to derive the most efficient manufacturing method by analyzing the moisture content, appearance, color, restoring power, salinity, etc. according to the drying method of the agricultural product processing by-product in order to manufacture a tea bag for broth using the agricultural product processing by-product.
본 발명에 있어서, 농산물가공부산물은 각 조건별로 건조한 후 조분쇄기(Roll mill, Garyeo Industry, Kyonggi, Korea)로 분쇄 후 20 mesh(850 ㎛)의 체를 통과시켜 분석시료로 사용하였다.In the present invention, the agricultural products processing by-products were dried for each condition and then pulverized with a coarse grinder (Roll mill, Garyeo Industry, Kyonggi, Korea) and passed through a 20 mesh (850 μm) sieve to be used as an analysis sample.
또한, 본 발명에 있어서, 모든 분석결과는 3회 반복 측정하여 평균과 표준편차로 표시하였으며, 시료의 유의차는 분산분석(ANOVA)과 Duncan의 multiple range test로서 검증하였다(p<0.05). 통계분석은 SPSS 통계 프로그램(SPSS Statistics 21, IBM, Armonk, NY, USA)을 사용하여 수행하였다.In addition, in the present invention, all analysis results were measured three times and expressed as the mean and standard deviation, and the significant difference between samples was verified by analysis of variance (ANOVA) and Duncan's multiple range test (p<0.05). Statistical analysis was performed using SPSS statistics program (SPSS Statistics 21, IBM, Armonk, NY, USA).
한편, 8종의 농산물가공부산물(당근, 깻잎, 마늘, 고추, 양파, 대파, 버섯 및 양배추) 중 상대적으로 부피가 큰 당근과 버섯 등은 바람직하게는 슬라이스 한 뒤에 사용하는 것이 좋다.On the other hand, relatively bulky carrots and mushrooms among eight kinds of agricultural products processing by-products (carrots, sesame leaves, garlic, red pepper, onion, green onion, mushroom and cabbage) are preferably used after slicing.
하기 실험에 의하면, 8종의 농산물가공부산물(당근착즙박, 깻잎착즙박, 마늘착즙박, 고추착즙박, 양파착즙박, 대파착즙박, 버섯착즙박 및 양배추착즙박)을 각각 열풍건조(70℃에서 7시간), 동결건조(5일), 냉풍제습건조(50℃에서 18시간)하여 수득된 고형분의 수율을 분석한 결과, 열풍건조한 시료가 대체로 높은 고형분 수율을 보여 효율적인 생산이 가능할 것으로 판단되었다.According to the experiment below, 8 kinds of agricultural products processing by-products (carrot juice gourd, sesame leaf juice gourd, garlic juice gourd, red pepper juice gourd, onion juice gourd, green onion juice gourd, mushroom juice gourd and cabbage juice gourd) were dried with hot air, respectively (70 As a result of analyzing the yield of solids obtained by lyophilization (5 days), freeze-drying (5 days), and cold air dehumidification (18 hours at 50°C), hot air-dried samples generally show high solids yields, suggesting that efficient production is possible. became
또한, 8종의 농산물가공부산물(당근착즙박, 깻잎착즙박, 마늘착즙박, 고추착즙박, 양파착즙박, 대파착즙박, 버섯착즙박 및 양배추착즙박)을 각각 열풍건조(70℃에서 7시간), 동결건조(5일), 냉풍제습건조(50℃에서 18시간)하여 수득된 고형분의 수분함량을 분석한 결과, 수분함량은 냉풍제습건조 처리한 시료가 3.59~12.23 %로 가장 높게 나타났고, 열풍건조와 동결건조 처리한 시료는 각각 3.40~7.84 %와 1.68~9.07 %로 나타났다. 수분함량이 낮을수록 본 발명의 티백을 제조하기 적합한바, 열풍건조와 동결건조가 건조방법에 적합한 것으로 나타났다.In addition, 8 kinds of agricultural products processing products (carrot juice gourd, sesame leaf juice gourd, garlic juice gourd, red pepper juice gourd, onion juice gourd, green onion juice gourd, mushroom juice gourd, and cabbage juice gourd) were each dried in hot air (7 at 70℃). time), freeze-drying (5 days), and cold-air dehumidification drying (18 hours at 50°C). , and the samples treated with hot air drying and freeze drying showed 3.40 to 7.84 % and 1.68 to 9.07 %, respectively. The lower the moisture content, the more suitable for producing the tea bag of the present invention, and hot air drying and freeze drying were found to be suitable for the drying method.
또한, 8종의 농산물가공부산물(당근착즙박, 깻잎착즙박, 마늘착즙박, 고추착즙박, 양파착즙박, 대파착즙박, 버섯착즙박 및 양배추착즙박)을 각각 열풍건조(70℃에서 7시간), 동결건조(5일), 냉풍제습건조(50℃에서 18시간)하여 수득된 고형분의 외형 및 색도를 분석한 결과, 밝기정도를 나타내는 L(Lightness) 값은 동결건조한 시료에서 가장 높게 나타났다. 이는 열풍건조나 냉풍제습건조에 비해 온도의 영향을 크게 받지 않아 갈변현상이 일어나지 않은 점에 기인한 것으로 판단되었다. 또한, 열풍건조와 냉풍제습건조를 비교할 경우, 깻잎과 양파를 제외하고는 유사한 결과를 보였다. 한편, 적색도를 나타내는 a(redness) 값은 열풍건조한 시료에서 가장 낮게 나타났고, 동결건조, 제습건조 순으로 측정되었으며, 황색도를 나타내는 b(yellowness) 값은 건조방법에 따른 차이를 보이지 않았다. 각 건조방법에 따른 시료의 외관을 도 1에 나타내었다.In addition, 8 kinds of agricultural products processing products (carrot juice gourd, sesame leaf juice gourd, garlic juice gourd, red pepper juice gourd, onion juice gourd, green onion juice gourd, mushroom juice gourd, and cabbage juice gourd) were each dried in hot air (7 at 70℃). time), freeze-drying (5 days), and cold-air dehumidification (18 hours at 50°C). . It was judged that this was due to the fact that the browning phenomenon did not occur because it was not significantly affected by temperature compared to the hot air drying or cold air dehumidifying drying. In addition, when comparing hot air drying and cold air dehumidification drying, similar results were obtained except for sesame leaves and onions. On the other hand, the a (redness) value indicating the degree of redness was the lowest in the hot air dried sample, and was measured in the order of freeze drying and dehumidification drying, and the b (yellowness) value indicating the yellowness showed no difference according to the drying method. The appearance of the sample according to each drying method is shown in FIG. 1 .
또한, 8종의 농산물가공부산물(당근착즙박, 깻잎착즙박, 마늘착즙박, 고추착즙박, 양파착즙박, 대파착즙박, 버섯착즙박 및 양배추착즙박)을 각각 열풍건조(70℃에서 7시간), 동결건조(5일), 냉풍제습건조(50℃에서 18시간)하여 수득된 고형분의 수분 복원력을 분석한 결과, 동결건조, 열풍건조, 냉풍제습건조 순으로 수치가 높게 나타났다. 이는 급속 동결한 후 낮은 온도와 높은 진공도에서 수분을 승화시켜 건조하는 동결건조 처리에 의해 시료에 다공성이 형성되고, 이에 따라 세포 내 공극률이 높아 다른 건조방법에 비해 복원력이 높은 것으로 판단되었다.In addition, 8 kinds of agricultural products processing products (carrot juice gourd, sesame leaf juice gourd, garlic juice gourd, red pepper juice gourd, onion juice gourd, green onion juice gourd, mushroom juice gourd, and cabbage juice gourd) were each dried in hot air (7 at 70℃). time), freeze-drying (5 days), cold-air dehumidification drying (18 hours at 50°C), and as a result of analyzing the moisture restoration power of the solids, the numerical values were high in the order of freeze-drying, hot-air drying, and cold-air dehumidifying drying. It was determined that porosity was formed in the sample by freeze-drying, in which moisture was sublimated and dried at a low temperature and high vacuum after rapid freezing, and thus, the intracellular porosity was high, and thus the restoring force was high compared to other drying methods.
또한, 8종의 농산물가공부산물(당근착즙박, 깻잎착즙박, 마늘착즙박, 고추착즙박, 양파착즙박, 대파착즙박, 버섯착즙박 및 양배추착즙박)을 각각열풍건조(70℃에서 7시간), 동결건조(5일), 냉풍제습건조(50℃에서 18시간)하여 수득된 고형분의 염도를 분석한 결과, 건조방법에 따른 유의적인 차이는 나타나지 않았다.In addition, 8 kinds of agricultural products processing products (carrot juice gourd, sesame leaf juice gourd, garlic juice gourd, red pepper juice gourd, onion juice gourd, green onion juice gourd, mushroom juice gourd, and cabbage juice gourd) were each dried in hot air (7 at 70℃). time), freeze-drying (5 days), and cold-air dehumidification (18 hours at 50°C) to analyze the salinity of the solids obtained, no significant difference was found depending on the drying method.
상기와 같이 열풍건조, 동결건조, 냉풍제습건조에 따른 농산물가공부산물을 분석한 결과, 고형분의 수율, 수분함량, 외관의 색도, 수분 복원력, 제조공정의 단가, 건조시간, 제조비용 등 효율적 측면을 종합적으로 고려할 경우 열풍건조처리가 적합한 방법으로 판단되었으며, 열풍건조 조건에 따른 농산물가공부산물의 특성을 분석하였다.As a result of analyzing agricultural products processing by-products according to hot air drying, freeze drying, and cold air dehumidification drying as described above, efficient aspects such as yield of solids, moisture content, color of appearance, moisture resilience, unit cost of manufacturing process, drying time, manufacturing cost, etc. In the case of comprehensive consideration, hot air drying treatment was judged to be an appropriate method, and the characteristics of agricultural products processing by-products according to hot air drying conditions were analyzed.
농산물가공부산물의 열풍건조 조건에 따른 수분함량 분석 결과, 상대적으로 밀도와 부피가 작은 깻잎, 고추 및 양배추가 타 시료에 비하여 빠르게 평형 수분함량에 도달하였다(도 2 내지 도 4 참조). 한편, 시료의 분말화가 가능한 열풍건조 조건은 60℃ 9시간, 70℃ 7시간 및 80℃ 5시간, 7시간으로 나타났다. 그러나, 80℃ 7시간 조건에서는 일부 농산물가공부산물에서 검게 탄 부위가 발생함을 확인하였다.As a result of analyzing the moisture content of agricultural products processing by-products according to the hot air drying conditions, sesame leaves, red pepper and cabbage, which have relatively small density and volume, reached the equilibrium moisture content faster than other samples (see FIGS. 2 to 4). On the other hand, the hot air drying conditions capable of pulverizing the sample were found to be 60°C for 9 hours, 70°C for 7 hours, and 80°C for 5 hours and 7 hours. However, it was confirmed that blackened parts occurred in some agricultural products processing by-products under the condition of 80°C for 7 hours.
농산물가공부산물(당근착즙박, 깻잎착즙박, 마늘착즙박, 고추착즙박, 양파착즙박, 대파착즙박, 버섯착즙박 및 양배추착즙박)을 각각 열풍건조하여 수득된 고형분의 외형 및 색도를 분석한 결과, 시료에 따라 차이가 있으나 70℃에서 7시간 열풍건조할 경우 명도 L(Lightness) 값이 가장 높고, 적색도 a(redness) 값은 가장 낮으며, 황색도 b (yellowness) 값은 가장 높았다. Analyze the appearance and chromaticity of solids obtained by hot air drying each agricultural product processing by-products (carrot juice, sesame leaf juice, garlic juice, red pepper juice, onion juice, green onion, mushroom, and cabbage). As a result, although there is a difference depending on the sample, in the case of hot air drying at 70°C for 7 hours, the brightness L (Lightness) value was the highest, the redness a (redness) value was the lowest, and the yellowness b (yellowness) value was the highest. .
또한, 8종의 농산물가공부산물(당근착즙박, 깻잎착즙박, 마늘착즙박, 고추착즙박, 양파착즙박, 대파착즙박, 버섯착즙박 및 양배추착즙박)을 각각 열풍건조하여 수득된 고형분의 수분 복원력을 분석한 결과, 수분 복원력은 건조 온도가 낮을수록 높은 것으로 나타났다. In addition, 8 kinds of agricultural products processing by-products (carrot juice, sesame leaf juice, garlic juice, red pepper juice, onion juice, green onion juice, mushroom juice, and cabbage juice) were dried by hot air, respectively. As a result of analyzing the moisture resilience, it was found that the moisture resilience was higher as the drying temperature decreased.
또한, 8종의 농산물가공부산물(당근착즙박, 깻잎착즙박, 마늘착즙박, 고추착즙박, 양파착즙박, 대파착즙박, 버섯착즙박 및 양배추착즙박)을 각각 열풍건조하여 수득된 고형분의 염도를 분석한 결과, 유의적인 차이는 나타나지 않았다.In addition, 8 kinds of agricultural products processing by-products (carrot juice, sesame leaf juice, garlic juice, red pepper juice, onion juice, green onion juice, mushroom juice, and cabbage juice) were dried by hot air, respectively. As a result of analyzing the salinity, there was no significant difference.
이상 종합하면, 바람직하게는 60~80℃의 바람으로 5~7시간 열풍건조하는 것이 적합한 것으로 판단되었다.Summarizing the above, preferably, it was determined that hot air drying for 5 to 7 hours with a wind of 60 to 80 ℃ is suitable.
상기 열풍건조 조건으로 농산물가공부산물을 건조하여 육수 티백을 제조할 경우, 매운맛 육수로는 당근착즙박의 열풍건조 분말 4~6 중량부, 깻잎착즙박의 열풍건조 분말 4~6 중량부, 버섯착즙박의 열풍건조 분말 10~22 중량부, 양배추착즙박의 열풍건조 분말 2~5 중량부, 대파착즙박의 열풍건조 분말 25~35 중량부, 마늘착즙박의 열풍건조 분말 4~10 중량부, 고추착즙박의 열풍건조 분말 3~7 중량부, 양파착즙박의 열풍건조 분말 24~26 중량부로 배합되는 것이 좋으며, 순한맛 육수로는 당근착즙박의 열풍건조 분말 4~6 중량부, 깻잎착즙박의 열풍건조 분말 4~6 중량부, 버섯착즙박의 열풍건조 분말 7.5~9.5 중량부, 양배추착즙박의 열풍건조 분말 1~3 중량부, 대파착즙박의 열풍건조 분말 11~13 중량부, 마늘착즙박의 열풍건조 분말 7~9 중량부, 양파착즙박의 열풍건조 분말 8~10 중량부로 배합되는 것이 좋다.In the case of manufacturing a broth tea bag by drying agricultural product processing products under the hot air drying conditions, 4 to 6 parts by weight of hot air dried powder of carrot juice gourd, 4 to 6 parts by weight of hot air dried powder of sesame leaf juice, mushroom juice for spicy broth. 10 to 22 parts by weight of hot-air dried powder of gourd, 2-5 parts by weight of hot-air dried powder of cabbage juice gourd, 25-35 parts by weight of hot-air dried powder of green onion juice, 4-10 parts by weight of hot-air dried powder of garlic juice, It is recommended to mix 3~7 parts by weight of hot air dried powder of red pepper juice gourd and 24~26 parts by weight of hot air dried powder of onion juice gourd. 4 to 6 parts by weight of hot air dried powder of gourd, 7.5 to 9.5 parts by weight of hot air dried powder of mushroom juice gourd, 1-3 parts by weight of hot air dried powder of cabbage juice gourd, 11-13 parts by weight of hot air dried powder of green onion juice, It is preferable to mix with 7-9 parts by weight of hot-air dried powder of garlic juice gourd and 8-10 parts by weight of hot-air dried powder of onion juice gourd.
한편, 본 발명의 육수용 티백의 관능특성평가 결과, 매운맛 육수 티백은 원료자체에서 오는 짠맛과 향으로 인해 향과 맛의 기호도는 대조군과 유사하거나 더 낮게 평가되었으나, 매운탕, 해물탕, 장조림류 및 양념 소스류 등의 베이스로 활용 가능성을 도출하였다. 순한맛 육수 티백은 외관, 맛, 향, 색 및 전반적인 기호도에서 모두 대조군과 유사하거나 더 높게 평가되었으며, 착즙박이 가진 특유의 간장 향이 감소되어 어묵탕, 샤브샤브, 잔치국수 등 다양한 육수로 활용될 수 있을 것으로 판단되었다.On the other hand, as a result of the sensory characteristic evaluation of the tea bag for broth of the present invention, the spicy broth tea bag was evaluated similar to or lower in taste and flavor than the control group due to the saltiness and aroma from the raw material itself. The possibility of using it as a base for sauces, etc. was derived. The mild broth tea bag was evaluated similar to or higher than that of the control group in appearance, taste, aroma, color and overall preference, and the characteristic soy sauce flavor of the juice gourd was reduced, so it can be used as various broths such as fish cake soup, shabu-shabu, and feast noodles. was judged to be
본 발명에 있어서, 육수용 티백 1개는 10~20g으로 구성될 수 있으며, 티백 1개당 끓는 물 600 mL가 적당하나, 소비자의 기호에 따라 물의 양을 조절할 수 있다. 또한, 요리의 주 재료에 맞게 소금, 고추 등 일부 재료를 부가할 수 있다. 또한, 감칠맛 등을 위해 멸치, 건새우, 디포리, 북어머리 등을 추가할 수 있다.In the present invention, one tea bag for broth may consist of 10 to 20 g, and 600 mL of boiling water per one tea bag is suitable, but the amount of water can be adjusted according to the preference of the consumer. In addition, some ingredients such as salt and pepper may be added according to the main ingredient of the dish. In addition, anchovies, dried prawns, dipori, bald eagle head, etc. can be added for umami.
이하, 본 발명의 내용을 하기 실시예 및 실험예를 통해 더욱 상세히 설명하고자 한다. 다만, 본 발명의 권리범위가 하기 실시예 및 실험예에만 한정되는 것은 아니고, 그와 등가의 기술적 사상의 변형까지를 포함한다.Hereinafter, the content of the present invention will be described in more detail through the following Examples and Experimental Examples. However, the scope of the present invention is not limited only to the following examples and experimental examples, and includes modifications of technical ideas equivalent thereto.
[실험예 1 : 건조방법에 따른 고형분 수율 분석][Experimental Example 1: Analysis of solid content yield according to drying method]
본 실험에서는 8종의 농산물가공부산물(당근착즙박, 깻잎착즙박, 마늘착즙박, 고추착즙박, 양파착즙박, 대파착즙박, 버섯착즙박 및 양배추착즙박)을 각각 열풍건조, 동결건조, 냉풍제습건조하여 수득된 고형분의 수율을 분석하고자 하였다. 열풍건조는 열풍건조기(Dryer-tec, Korea), 동결건조는 동결건조기(FDTA-4508, Operon, Korea), 냉풍제습건조는 냉풍제습건조기(Dryer-tec, Korea)를 사용하였다. 건조조건은 아래 표 1에 나타내었다.In this experiment, 8 kinds of agricultural products processing products (carrot juice gourd, sesame leaf juice gourd, garlic juice gourd, red pepper juice gourd, onion juice gourd, green onion juice gourd, mushroom juice gourd and cabbage juice gourd) were dried by hot air drying, freeze-dried, It was intended to analyze the yield of solids obtained by cold-air dehumidification and drying. A hot air dryer (Dryer-tec, Korea) was used for hot air drying, a freeze dryer (FDTA-4508, Operon, Korea) for freeze drying, and a cold air dehumidifying dryer (Dryer-tec, Korea) for cold air dehumidification drying. Drying conditions are shown in Table 1 below.
농산물가공부산물은 각 조건별로 건조한 후 조분쇄기(Roll mill, Garyeo Industry, Kyonggi, Korea)로 분쇄 후 20 mesh(850 ㎛)의 체를 통과시켜 분석시료로 사용하였다. 열풍건조, 동결건조, 냉풍제습건조에 따른 농산물가공부산물의 고형분 수율(%)을 아래 표 2에 나타내었다.Agricultural products processing by-products were dried for each condition and then pulverized with a coarse grinder (Roll mill, Garyeo Industry, Kyonggi, Korea) and passed through a 20 mesh (850 ㎛) sieve to use as an analysis sample. Table 2 below shows the solid content yield (%) of agricultural products processing by-products according to hot air drying, freeze drying, and cold air dehumidification drying.
(7 h)hot air dry
(7 h)
(5 days)freeze drying
(5 days)
(18 h)Cold wind dehumidification drying
(18 h)
농산물가공부산물은 원료에 따라 차이가 있으나, 열풍건조한 시료가 높은 고형분 수율을 보였으며, 동결건조 및 냉풍제습건조 처리한 시료는 열풍건조 대비 상대적으로 낮은 고형분 수율을 보였다. Agricultural processing by-products differ depending on the raw materials, but the hot air dried sample showed a high solids yield, and the freeze-dried and cold-air dehumidified samples showed a relatively low solids yield compared to the hot air dried samples.
[실험예 2 : 건조방법에 따른 수분함량 분석][Experimental Example 2: Analysis of moisture content according to drying method]
본 실험에서는 8종의 농산물가공부산물(당근착즙박, 깻잎착즙박, 마늘착즙박, 고추착즙박, 양파착즙박, 대파착즙박, 버섯착즙박 및 양배추착즙박)을 각각 열풍건조, 동결건조, 냉풍제습건조하여 수득된 고형분의 수분함량을 분석하였다. 농산물가공부산물은 각 조건별로 건조한 후 조분쇄기(Roll mill, Garyeo Industry, Kyonggi, Korea)로 분쇄 후 20 mesh(850 ㎛)의 체를 통과시켜 분석시료로 사용하였다.In this experiment, 8 kinds of agricultural products processing products (carrot juice gourd, sesame leaf juice gourd, garlic juice gourd, red pepper juice gourd, onion juice gourd, green onion juice gourd, mushroom juice gourd and cabbage juice gourd) were dried by hot air drying, freeze-dried, The moisture content of the solid obtained by cold air dehumidification drying was analyzed. Agricultural products processing by-products were dried for each condition and then pulverized with a coarse grinder (Roll mill, Garyeo Industry, Kyonggi, Korea) and passed through a 20 mesh (850 ㎛) sieve to use as an analysis sample.
수분함량은 105℃ 상압가열건조법(AACC 44-15, 2000)에 의해 측정하였다. 열풍건조, 동결건조, 냉풍제습건조에 따른 농산물가공부산물의 수분함량(%)을 아래 표 3에 나타내었다.The moisture content was measured by a drying method under atmospheric pressure at 105°C (AACC 44-15, 2000). Table 3 below shows the moisture content (%) of agricultural products processing by-products according to hot air drying, freeze drying, and cold air dehumidification drying.
수분함량은 냉풍제습건조 처리한 시료가 3.59~12.23 %로 가장 높게 나타났고, 열풍건조와 동결건조 처리한 시료는 각각 3.40~7.84 %와 1.68~9.07 %로 나타났다. 수분함량이 낮을수록 본 발명의 티백을 제조하기 적합한바, 열풍건조와 동결건조가 건조방법에 적합한 것으로 나타났다.As for the moisture content, the samples treated with cold air dehumidification and drying were the highest at 3.59 to 12.23 %, and those treated with hot air drying and freeze drying were 3.40 to 7.84 % and 1.68 to 9.07 %, respectively. The lower the moisture content, the more suitable for producing the tea bag of the present invention, and hot air drying and freeze drying were found to be suitable for the drying method.
[실험예 3 : 건조방법에 따른 외형 및 색도 분석][Experimental Example 3: Analysis of appearance and chromaticity according to drying method]
본 실험에서는 8종의 농산물가공부산물(당근착즙박, 깻잎착즙박, 마늘착즙박, 고추착즙박, 양파착즙박, 대파착즙박, 버섯착즙박 및 양배추착즙박)을 각각 열풍건조, 동결건조, 냉풍제습건조하여 수득된 고형분의 외형 및 색도를 분석하였다. 농산물가공부산물은 각 조건별로 건조한 후 조분쇄기(Roll mill, Garyeo Industry, Kyonggi, Korea)로 분쇄 후 20 mesh(850 ㎛)의 체를 통과시켜 분석시료로 사용하였다.In this experiment, 8 kinds of agricultural products processing products (carrot juice gourd, sesame leaf juice gourd, garlic juice gourd, red pepper juice gourd, onion juice gourd, green onion juice gourd, mushroom juice gourd and cabbage juice gourd) were dried by hot air drying, freeze-dried, The appearance and chromaticity of the solids obtained by cold air dehumidification and drying were analyzed. Agricultural products processing by-products were dried for each condition and then crushed with a coarse grinder (Roll mill, Garyeo Industry, Kyonggi, Korea) and passed through a 20 mesh (850 ㎛) sieve to use as an analysis sample.
시료의 색도는 색도분석기(JC 801, Color Techno System Corporation, Tokyo, Japan)를 사용하여 Hunter의 백색도 L(Lightness), 적색도 a(redness) 및 황색도 b(yellowness)값으로 측정하였다. 결과값을 표 4에 기재하였고, 이에 대한 농산물가공부산물의 외관 특성을 도 1에 나타내었다.The chromaticity of the sample was measured using a colorimetric analyzer (JC 801, Color Techno System Corporation, Tokyo, Japan) using Hunter's whiteness L (Lightness), redness a (redness), and yellowness b (yellowness) values. The results are shown in Table 4, and the appearance characteristics of the agricultural products processing by-products are shown in FIG.
건조sirocco
dry
건조freezing
dry
제습
건조cold wind
dehumidification
dry
건조sirocco
dry
건조freezing
dry
제습
건조cold wind
dehumidification
dry
건조sirocco
dry
건조freezing
dry
제습
건조cold wind
dehumidification
dry
건조sirocco
dry
건조freezing
dry
제습
건조cold wind
dehumidification
dry
밝기정도를 나타내는 L(Lightness) 값은 동결건조한 시료에서 가장 높게 나타났다. 이는 열풍건조나 냉풍제습건조에 비해 온도의 영향을 크게 받지 않아 갈변현상이 일어나지 않은 점에 기인한 것으로 판단되었다. 또한, 열풍건조와 냉풍제습건조를 비교할 경우, 깻잎과 양파를 제외하고는 유사한 결과를 보였다.The L (Lightness) value indicating the degree of brightness was highest in the freeze-dried sample. This was judged to be due to the fact that the browning phenomenon did not occur because it was not significantly affected by the temperature compared to the hot air drying or cold air dehumidifying drying. Also, when comparing hot air drying and cold air dehumidification drying, similar results were obtained except for sesame leaves and onions.
적색도를 나타내는 a(redness) 값은 열풍건조한 시료에서 가장 낮게 나타났고, 동결건조, 냉푸제습건조 순으로 측정되었으며, 황색도를 나타내는 b(yellowness) 값은 건조방법에 따른 차이를 보이지 않았다.The a (redness) value indicating the degree of redness was the lowest in the hot air-dried sample, and was measured in the order of freeze drying and cold dehumidification drying, and the b (yellowness) value indicating the yellowness showed no difference according to the drying method.
또한, 도 1에서 보듯이 동결건조 처리한 시료가 대체적으로 채소 고유의 색을 나타냈으며, 열풍건조와 냉풍제습건조는 깻잎을 제외하고는 외관에서 큰 차이를 나타내지 않았다.In addition, as shown in FIG. 1 , the freeze-dried samples generally exhibited the original color of vegetables, and the hot air drying and cold air dehumidification drying did not show a significant difference in appearance except for the perilla leaves.
[실험예 4 : 건조방법에 따른 수분 복원력 분석][Experimental Example 4: Analysis of moisture resilience according to drying method]
본 실험에서는 8종의 농산물가공부산물(당근착즙박, 깻잎착즙박, 마늘착즙박, 고추착즙박, 양파착즙박, 대파착즙박, 버섯착즙박 및 양배추착즙박)을 각각 열풍건조, 동결건조, 냉풍제습건조하여 수득된 고형분의 수분 복원력을 분석하였다. 농산물가공부산물은 각 조건별로 건조한 후 조분쇄기(Roll mill, Garyeo Industry, Kyonggi, Korea)로 분쇄 후 20 mesh(850 ㎛)의 체를 통과시켜 분석시료로 사용하였다.In this experiment, 8 kinds of agricultural products processing products (carrot juice gourd, sesame leaf juice gourd, garlic juice gourd, red pepper juice gourd, onion juice gourd, green onion juice gourd, mushroom juice gourd and cabbage juice gourd) were dried by hot air drying, freeze-dried, The moisture recovery power of the solids obtained by cold air dehumidification and drying was analyzed. Agricultural products processing by-products were dried for each condition and then crushed with a coarse grinder (Roll mill, Garyeo Industry, Kyonggi, Korea) and passed through a 20 mesh (850 ㎛) sieve to use as an analysis sample.
수분복원력은 일정한 용액 속의 분말이 수분을 흡수하여 원래의 상태로 되돌아가려는 능력을 말한다. 본 실험에서는 분쇄시료 1 g에 부피가 20 mL가 되도록 증류수를 넣고 25℃ 항온수조에서 1시간 동안 120 rpm의 속도로 교반한 뒤 2,000×g의 속도로 15분간 원심분리 하였다. 원심분리 용기를 1분간 거꾸로 세워 상징액을 제거하고 증가된 수분함량과 건조시료의 중량비로서 수학식 1과 같이 계산하였다. 여기서, Wx 는 재수화된 시료의 무게(g)이고, Wi는 초기 시료의 무게(g)이다. 수분 복원력 분석 결과를 표 5에 기재하였다.Moisture resilience refers to the ability of a powder in a certain solution to absorb moisture and return to its original state. In this experiment, distilled water was added to 1 g of the pulverized sample to have a volume of 20 mL, stirred in a water bath at 25° C. for 1 hour at a speed of 120 rpm, and then centrifuged at a speed of 2,000 × g for 15 minutes. The centrifugation vessel was turned upside down for 1 minute to remove the supernatant, and the weight ratio of the increased moisture content to the dry sample was calculated as in Equation 1. where W x is the weight (g) of the rehydrated sample, and W i is the weight (g) of the initial sample. The moisture resilience analysis results are shown in Table 5.
[수학식 1][Equation 1]
Degree of rehydration (%) = Degree of rehydration (%) =
수분복원력은 동결건조, 열풍건조, 냉풍제습건조 순으로 높은 것으로 나타났다. 이는 급속 동결한 후 낮은 온도와 높은 진공도에서 수분을 승화시켜 건조하는 동결건조 처리에 의해 시료에 다공성이 형성되고, 이에 따라 세포 내 공극률이 높아 다른 건조방법에 비해 복원력이 높은 것으로 판단되었다.The moisture restoring power was found to be high in the order of freeze drying, hot air drying, and cold air dehumidification drying. It was determined that porosity was formed in the sample by freeze-drying, in which moisture was sublimated and dried at a low temperature and high vacuum after rapid freezing, and thus, the intracellular porosity was high, and thus the restoring force was high compared to other drying methods.
또한, 양파를 제외하고 열풍건조의 수분 복원력이 냉풍제습건조의 수분복원력에 비해 높게 나타났다.Also, except for onion, the moisture recovery power of hot air drying was higher than that of cold wind dehumidification drying.
[실험예 5 : 건조방법에 따른 염도 분석][Experimental Example 5: Analysis of salinity according to drying method]
본 실험에서는 8종의 농산물가공부산물(당근착즙박, 깻잎착즙박, 마늘착즙박, 고추착즙박, 양파착즙박, 대파착즙박, 버섯착즙박 및 양배추착즙박)을 각각 열풍건조, 동결건조, 냉풍제습건조하여 수득된 고형분의 염도를 분석하였다. 농산물가공부산물은 각 조건별로 건조한 후 조분쇄기(Roll mill, Garyeo Industry, Kyonggi, Korea)로 분쇄 후 20 mesh(850 ㎛)의 체를 통과시켜 분석시료로 사용하였다.In this experiment, 8 kinds of agricultural products processing products (carrot juice gourd, sesame leaf juice gourd, garlic juice gourd, red pepper juice gourd, onion juice gourd, green onion juice gourd, mushroom juice gourd and cabbage juice gourd) were dried by hot air drying, freeze-dried, The salinity of the solid obtained by cold air dehumidification and drying was analyzed. Agricultural products processing by-products were dried for each condition and then crushed with a coarse grinder (Roll mill, Garyeo Industry, Kyonggi, Korea) and passed through a 20 mesh (850 ㎛) sieve to use as an analysis sample.
염도는 시료 1 g 에 증류수 10 mL를 가하여 1분간 교반 후 상온에서 1시간 방치하여 상등액 일부를 취해 염도측정기(HI-96822, Hanna, Italy)를 이용하여 측정하였다. 염도(g/100g) 측정 결과를 표 6에 나타내었다. 표 6에서 보듯이, 염도는 건조방법에 따라 유의적인 차이를 보이지는 않았다.Salinity was measured using a salinity meter (HI-96822, Hanna, Italy) by adding 10 mL of distilled water to 1 g of sample, stirring for 1 minute, leaving it at room temperature for 1 hour, and taking a portion of the supernatant. The salinity (g/100g) measurement results are shown in Table 6. As shown in Table 6, there was no significant difference in salinity according to the drying method.
[실험예 6 : 열풍건조 조건에 따른 수분함량 분석][Experimental Example 6: Analysis of moisture content according to hot air drying conditions]
상기 실험 결과에 따라 열풍건조, 동결건조, 냉풍제습건조에 따른 농산물가공부산물을 분석한 결과, 고형분의 수율, 수분함량, 외관의 색도, 수분 복원력, 제조공정의 단가, 건조시간, 제조비용 등 효율적 측면을 종합적으로 고려할 경우 열풍건조처리가 적합한 방법일 것으로 판단되었다.As a result of analyzing agricultural products processing by-products according to hot air drying, freeze drying, and cold air dehumidification drying according to the experimental results, the yield of solid content, moisture content, color of appearance, moisture restoration power, unit cost of manufacturing process, drying time, manufacturing cost, etc. are efficient In the case of comprehensive consideration of aspects, it was judged that hot air drying treatment would be a suitable method.
이에 본 발명은 농산물가공부산물을 열풍건조함에 따른 농산물가공부산물의 특성을 분석하고자 하였다. 열풍건조 예비실험 결과, 60℃에서 9시간 초과, 70℃에서 7시간 초과 및 80℃에서 7시간 초과하여 열풍건조할 경우 검게 그을린 부분이 확인되어 처리 조건에서 제외하였다. Accordingly, the present invention was to analyze the characteristics of agricultural products processing by-products according to hot air drying. As a result of the hot air drying preliminary test, when hot air drying was performed at 60° C. for more than 9 hours, at 70° C. for more than 7 hours, and at 80° C. for more than 7 hours, tanned areas were confirmed and excluded from the treatment conditions.
수분함량은 상기 실험예 2와 동일하게 측정하였으며, 열풍건조 조건에 따른 수분함량 분석 결과를 아래 표 7 내지 10에 나타내었다.The moisture content was measured in the same manner as in Experimental Example 2, and the moisture content analysis results according to the hot air drying conditions are shown in Tables 7 to 10 below.
착즙박carrot
juice gourd
착즙박Sesame
juice gourd
착즙박garlic
juice gourd
착즙박pepper
juice gourd
착즙박onion
juice gourd
착즙박Green Onion
juice gourd
착즙박mushroom
juice gourd
착즙박cabbage
juice gourd
착즙박carrot
juice gourd
착즙박Sesame
juice gourd
착즙박garlic
juice gourd
착즙박pepper
juice gourd
착즙박onion
juice gourd
착즙박Green Onion
juice gourd
착즙박mushroom
juice gourd
착즙박cabbage
juice gourd
착즙박carrot
juice gourd
착즙박Sesame
juice gourd
착즙박garlic
juice gourd
착즙박pepper
juice gourd
착즙박onion
juice gourd
착즙박Green Onion
juice gourd
착즙박mushroom
juice gourd
착즙박cabbage
juice gourd
표 7은 60℃에서 9시간 건조할 경우 시간에 따른 수분함량을 나타낸 표이며, 이에 대한 그래프를 도 2에 나타내었고, 표 8은 70℃에서 7시간 건조할 경우 시간에 따른 수분함량을 나타낸 표이며, 이에 대한 그래프를 도 3에 나타내었고, 표 9는 80℃에서 7시간 건조할 경우 시간에 따른 수분함량을 나타낸 표이며, 이에 대한 그래프를 도 4에 나타내었다.Table 7 is a table showing the moisture content according to time when drying at 60° C. for 9 hours, and a graph for this is shown in FIG. 2, and Table 8 is a table showing the moisture content according to time when drying at 70° C. for 7 hours , and a graph for this is shown in FIG. 3, and Table 9 is a table showing the moisture content according to time when drying at 80° C. for 7 hours, and a graph for this is shown in FIG. 4 .
수분함량의 변화가 크지 않은 것은 평형 수분함량에 도달한 것으로 볼 수 있다. 상대적으로 밀도와 부피가 큰 당근, 마늘, 양파, 대파 및 버섯은 60℃ 7시간, 70℃ 6시간, 80℃ 3시간 이후 평형 수분함량에 도달하였으며, 밀도와 부피가 작은 깻잎, 고추 및 양배추는 60℃ 7시간, 70℃ 3시간, 80℃ 3시간 이후 평형 수분함량에 도달하였다. 이 중, 분말화가 가능한 60℃ 9시간, 70℃ 7시간 및 80℃ 5, 7시간 건조 시료(표 10)이다.If the change in the moisture content is not large, it can be considered that the equilibrium moisture content has been reached. Carrots, garlic, onions, green onions, and mushrooms with relatively high density and volume reached equilibrium moisture content after 7 hours at 60°C, 6 hours at 70°C, and 3 hours at 80°C. Equilibrium moisture content was reached after 7 hours at 60°C, 3 hours at 70°C, and 3 hours at 80°C. Among them, powderable samples are dried at 60°C for 9 hours, 70°C for 7 hours, and at 80°C for 5 and 7 hours (Table 10).
한편, 농산물가공부산물의 수분함량은 70℃ 7시간, 80℃ 7시간 조건에서 가장 낮게 측정되었으나, 80℃ 7시간 조건의 일부 시료에서는 검게 탄 부위가 발생함을 확인하였다.On the other hand, the moisture content of agricultural products processing by-products was the lowest measured at 70°C for 7 hours and 80°C for 7 hours, but it was confirmed that blackened parts occurred in some samples under 80°C for 7 hours.
[실험예 7 : 열풍건조에 따른 외형 및 색도 분석][Experimental Example 7: Analysis of appearance and chromaticity according to hot air drying]
본 실험에서는 8종의 농산물가공부산물(당근착즙박, 깻잎착즙박, 마늘착즙박, 고추착즙박, 양파착즙박, 대파착즙박, 버섯착즙박 및 양배추착즙박)을 각각 열풍건조하여 수득된 고형분의 외형 및 색도를 분석하였다. 농산물가공부산물은 각 조건별로 건조한 후 조분쇄기(Roll mill, Garyeo Industry, Kyonggi, Korea)로 분쇄 후 20 mesh(850 ㎛)의 체를 통과시켜 분석시료로 사용하였다.In this experiment, 8 kinds of agricultural products processing by-products (carrot juice gourd, sesame leaf juice gourd, garlic juice gourd, red pepper juice gourd, onion juice gourd, green onion juice gourd, mushroom juice gourd and cabbage juice gourd) were dried by hot air, respectively. was analyzed for appearance and chromaticity. Agricultural products processing by-products were dried for each condition and then crushed with a coarse grinder (Roll mill, Garyeo Industry, Kyonggi, Korea) and passed through a 20 mesh (850 ㎛) sieve to use as an analysis sample.
시료의 색도는 상기 실험예 3과 동일하게 측정하였다. 결과값을 표 11에 기재하였고, 이에 대한 농산물가공부산물의 외관 특성을 도 5에 나타내었다.The chromaticity of the sample was measured in the same manner as in Experimental Example 3. The results are shown in Table 11, and the appearance characteristics of the agricultural products processing by-products are shown in FIG.
표 11 및 도 5에서 보듯이, 시료에 따라 차이가 있으나 70℃에서 7시간 열풍건조할 경우 명도 L(Lightness) 값이 가장 높고, 적색도 a(redness) 값은 가장 낮으며, 황색도 b (yellowness) 값은 가장 높았다.As shown in Table 11 and Figure 5, although there is a difference depending on the sample, when hot air drying at 70 ° C. for 7 hours, the brightness L (Lightness) value is the highest, the redness a (redness) value is the lowest, and the yellowness b ( yellowness) value was the highest.
[실험예 8 : 열풍건조에 따른 수분 복원력 분석][Experimental Example 8: Analysis of moisture resilience according to hot air drying]
본 실험에서는 8종의 농산물가공부산물(당근착즙박, 깻잎착즙박, 마늘착즙박, 고추착즙박, 양파착즙박, 대파착즙박, 버섯착즙박 및 양배추착즙박)을 각각 열풍건조하여 수득된 고형분의 수분 복원력을 분석하였다. 농산물가공부산물은 각 조건별로 건조한 후 조분쇄기(Roll mill, Garyeo Industry, Kyonggi, Korea)로 분쇄 후 20 mesh(850 ㎛)의 체를 통과시켜 분석시료로 사용하였다.In this experiment, 8 kinds of agricultural products processing by-products (carrot juice, sesame leaf juice, garlic juice, red pepper juice, onion juice, green onion, mushroom juice, and cabbage) were dried by hot air, respectively. was analyzed for water resilience. Agricultural products processing by-products were dried for each condition and then pulverized with a coarse grinder (Roll mill, Garyeo Industry, Kyonggi, Korea) and passed through a 20 mesh (850 ㎛) sieve to use as an analysis sample.
수분 복원력은 상기 실험예 6과 동일하게 측정하였으며, 실험결과를 아래 표 12에 나타내었다.Moisture restoring force was measured in the same manner as in Experimental Example 6, and the experimental results are shown in Table 12 below.
실험 결과, 시료에 따라 차이가 있으나, 70℃ 7시간 및 80℃ 7시간을 비교할 경우, 수분 복원력은 건조 온도가 낮을수록 높은 것으로 나타났다. As a result of the experiment, although there is a difference depending on the sample, when comparing 7 hours at 70°C and 7 hours at 80°C, it was found that the moisture recovery power was higher as the drying temperature was lower.
[실험예 9 : 열풍건조에 따른 염도 분석][Experimental Example 9: Analysis of salinity according to hot air drying]
본 실험에서는 8종의 농산물가공부산물(당근착즙박, 깻잎착즙박, 마늘착즙박, 고추착즙박, 양파착즙박, 대파착즙박, 버섯착즙박 및 양배추착즙박)을 각각 열풍건조하여 수득된 고형분의 염도를 분석하였다. 농산물가공부산물은 각 조건별로 건조한 후 조분쇄기(Roll mill, Garyeo Industry, Kyonggi, Korea)로 분쇄 후 20 mesh(850 ㎛)의 체를 통과시켜 분석시료로 사용하였다.In this experiment, 8 kinds of agricultural products processing by-products (carrot juice, sesame leaf juice, garlic juice, red pepper juice, onion juice, green onion, mushroom juice, and cabbage) were dried by hot air, respectively. was analyzed for salinity. Agricultural products processing by-products were dried for each condition and then pulverized with a coarse grinder (Roll mill, Garyeo Industry, Kyonggi, Korea) and passed through a 20 mesh (850 ㎛) sieve to use as an analysis sample.
염도는 상기 실험예 5와 동일하게 측정하였으며, 측정 결과를 아래 표 13에 나타내었다. 표 13에서 보듯이, 염도의 경우 유의적인 차이를 보이지는 않았다.Salinity was measured in the same manner as in Experimental Example 5, and the measurement results are shown in Table 13 below. As shown in Table 13, there was no significant difference in salinity.
이상 종합하면, 바람직하게는 60~80℃의 바람으로 5~7시간 열풍건조하는 것이 적합한 것으로 판단되었다. 더욱 바람직하게는 70℃에서 7시간 열풍건조하는 것이 적합한 것으로 판단되었다. Summarizing the above, preferably, it was determined that hot air drying for 5 to 7 hours with a wind of 60 to 80 ℃ is suitable. More preferably, it was determined that hot air drying at 70° C. for 7 hours is suitable.
[실시예 1 : 농산물가공부산물을 이용한 육수용 티백 제조][Example 1: Manufacture of tea bags for broth using agricultural products processing by-products]
8종의 농산물가공부산물(당근착즙박, 깻잎착즙박, 마늘착즙박, 고추착즙박, 양파착즙박, 대파착즙박, 버섯착즙박 및 양배추착즙박)을 70℃에서 7시간 열풍건조하여 표 14에 따른 혼합비로 육수용 분말을 제조하여 티백에 봉입하였다. 멸치, 디포리, 북어머리 및 건새우는 감칠맛 등 관능 특성을 증대시키기 위해 부재료로 사용하였으며, 농산물가공부산물과 동일하게 70℃에서 7시간 열풍건조하였다.8 kinds of agricultural products processing by-products (carrot juice, sesame leaf juice, garlic juice, red pepper juice, onion juice, green onion, mushroom and cabbage) were dried in hot air at 70°C for 7 hours. A powder for broth was prepared at a mixing ratio according to the following and sealed in a tea bag. Anchovies, dipori, halibut and dried prawns were used as sub-materials to enhance sensory characteristics such as umami, and the same as agricultural products processing by-products, they were dried in hot air at 70°C for 7 hours.
[실험예 10 : 육수용 티백의 관능특성평가][Experimental Example 10: Sensory evaluation of tea bags for broth]
본 실험에서는 상기 실시예 1에서 제조한 육수용 티백의 관능특성을 비교하였다. 관능특성평가는 경기대학교 식품생물공학과 대학원생 20명을 대상으로 하여, 기호도 평가에 대한 예비훈련을 실시한 후 진행하였다. 패널요원은 여성 12명, 남성 8명으로 구성되어 있으며, 외관(Appearance), 맛(Taste), 향(Flavor), 색(Color), 전반적 기호도(Overall quality)의 항목에 대하여 5점 척도법(1점:매우 나쁨, 5점:매우 좋음)으로 평가하였다. 각각의 시료는 난수표를 이용하여 무작위의 시료번호를 적어 50ml 용량의 일회용 종이컵에 15ml 씩 담아 제공하였으며, 물을 제공하여 평가하는 시료와 시료 사이에 반드시 입을 헹구도록 하였다. 대조군으로는 청정원에서 생산하는 맛선생 원물팩을 사용하였다. 본 발명의 티백과 대조군의 티백은 15g을 기준으로 물 600ml에 10분 끓여 관능특성평가를 진행하였다.In this experiment, the sensory characteristics of the tea bags for broth prepared in Example 1 were compared. Sensory characteristics evaluation was conducted after pre-training on preference evaluation for 20 graduate students of the Department of Food and Biotechnology, Kyonggi University. The panelists consist of 12 females and 8 males, and a 5-point scale method (1) for the items of Appearance, Taste, Flavor, Color, and Overall quality. Point: very bad, 5 points: very good). For each sample, a random sample number was written down using a random number table, and 15ml each was provided in a 50ml disposable paper cup, and water was provided to ensure rinsing of the mouth between the sample to be evaluated and the sample. As a control group, the raw material pack produced by Chungjungone was used. The tea bag of the present invention and the tea bag of the control group were boiled for 10 minutes in 600 ml of water based on 15 g, and sensory characteristics were evaluated.
매운맛 육수 티백(제조예 1 내지 3)의 관능특성평가 결과를 도 6에 나타내었다. 매운맛 육수는 원료자체에서 오는 간장 특유의 짠맛과 향으로 인해 향과 맛의 기호도는 대조군과 유사하거나 더 낮게 평가되었다. 제조예 1 내지 제조예 3 모두 간장과 유사한 낮은 명도를 유지하고 있으므로, 맑은 육수를 이용한 요리보다는 매운탕, 해물탕, 장조림류 및 양념 소스류 등의 베이스로 활용하는 것이 바람직할 것으로 판단되었다. 다만, 관능검사 결과를 볼 때, 제조예 3이 가장 바람직한 것으로 판단되었다. The sensory characteristic evaluation results of the spicy broth tea bags (Preparation Examples 1 to 3) are shown in FIG. 6 . Spicy broth was evaluated to be similar to or lower than the control group in terms of flavor and taste due to the unique saltiness and flavor of soy sauce from the raw material itself. Since Preparation Examples 1 to 3 all maintain a low brightness similar to soy sauce, it was determined that it would be preferable to use it as a base for maeuntang, seafood soup, soy sauce, seasoning sauces, etc. rather than cooking using clear broth. However, when looking at the sensory test results, it was determined that Preparation Example 3 was the most preferable.
한편, 순한맛 육수 티백(제조예 4 내지 6)의 관능특성평가 결과를 도 7에 나타내었다. 순한맛 육수는 외관, 맛, 향, 색 및 전반적인 기호도에서 모두 대조군과 유사하거나 더 높게 평가되었다. 순한맛 육수는 매운맛 육수보다는 높은 명도를 가지며, 착즙박이 가진 특유의 간장 향이 감소되어 어묵탕, 샤브샤브, 잔치국수 등 다양한 육수로 활용될 수 있을 것으로 판단되었다. 다만, 관능검사 결과를 볼 때, 제조예 5가 가장 바람직한 것으로 판단되었다. On the other hand, the sensory characteristic evaluation results of mild broth tea bags (Preparation Examples 4 to 6) are shown in FIG. 7 . Mild-flavored broth was rated similar to or higher than that of the control group in appearance, taste, aroma, color, and overall preference. Mild broth has a higher brightness than spicy broth, and the characteristic soy sauce flavor of the juiced gourd is reduced, so it was judged that it could be used in various broths such as fish cake soup, shabu-shabu, and feast noodles. However, when looking at the sensory test results, it was determined that Preparation Example 5 was the most preferable.
Claims (3)
4-6 parts by weight of hot-air dried powder of carrot juice gourd, 4-6 parts by weight of hot-air dried powder of sesame leaf juice meal, 7-9 parts by weight of hot-air dried powder of garlic juice gourd, 8-10 weight of hot-air dried powder of onion juice gourd Parts, 11 to 13 parts by weight of hot air dried powder of green onion juice gourd, 7.5 to 9.5 parts by weight of hot air dried powder of mushroom juice gourd, and 1 to 3 parts by weight of hot air dried powder of cabbage juice gourd, wherein the hot air drying is at 70 ° C. A mild-tasting tea bag characterized by being air-dried for 7 hours.
4-6 parts by weight of hot-air dried powder of carrot juice gourd, 4-6 parts by weight of hot-air dried powder of sesame leaf juice meal, 4-10 parts of hot-air dried powder of garlic juice gourd, 24-26 weight of hot-air dried powder of onion juice gourd Part, 25~35 parts by weight of hot air dried powder of scallion juice gourd, 10~22 parts by weight of hot air dried powder of mushroom juice gourd, 2~5 parts by weight of hot air dried powder of cabbage juice gourd, and hot air dried powder of red pepper juice gourd 3~ A tea bag for spicy broth, comprising 7 parts by weight, wherein the hot air drying is dried for 7 hours with a wind of 70°C.
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