KR102445110B1 - Method for producing dried sweet pumpkin snack having anti-obesity and liver health activity - Google Patents

Abstract

The present invention comprises the steps of (1) immersing the peeled and cut sweet pumpkin in a persimmon extract concentrate; (2) steaming the sweet pumpkin of step (1); (3) fumigating the steamed sweet pumpkin in step (2) with sulfurous acid; (4) drying the fumigated sweet pumpkin of step (3); (5) low-temperature aging the dried sweet pumpkin of step (4); and (6) sterilizing the low-temperature aged sweet pumpkin in step (5).

Description

Method for producing dried sweet pumpkin snack having anti-obesity and liver health activity

The present invention comprises the steps of (1) immersing the peeled and cut sweet pumpkin in a persimmon extract concentrate; (2) steaming the sweet pumpkin of step (1); (3) fumigating the steamed sweet pumpkin in step (2) with sulfurous acid; (4) drying the fumigated sweet pumpkin of step (3); (5) low-temperature aging the dried sweet pumpkin of step (4); and (6) sterilizing the low-temperature aged sweet pumpkin in step (5).

Domestic confectionery exports decreased due to the THAAD issue with China in 2017, but turned to an increasing trend from mid-to-late 2018 as domestic confectionery companies actively pioneered overseas markets and increased favorable feelings for K-Food abroad. In particular, in the first half of 2020, exports and exports of confectionery increased by 17.4% and 5.3%, respectively. seems to be

The distribution of forest products such as imported fruits and vegetables and nuts distributed in Korea has increased. Accordingly, as consumers' interest has increased, small-packaged raw dry snack products are diversifying and the production scale is also increasing. In particular, the production value of dried fruits and vegetables increased by 50.7% (KRW 222.8 billion → KRW 335.7 billion) in 2016 compared to 2010, and the production value of dried documents (sweet potatoes, etc.) increased by 401.2% (KRW 0.22 billion → KRW 101.5 billion). .

As of 2016, more than 95% of raw snacks were distributed in the B2C market, but as of 2020, more than 50 percent of raw snacks are distributed through B2B distribution due to each company's active efforts to expand exports and the combined effect of the Korean Wave. .

Raw snacks are a type of processed food that is simply processed using only 100% raw materials without any additives, and is mainly defined as food that is convenient and easy to eat as a snack. is being recognized

As interest in healthy food using eco-friendly and organic raw materials is increasing due to the well-being craze, interest in dry snack products is increasing. For this reason, they preferred to purchase raw fruits and vegetables because they are easy to store (33.4%) through peeling and enucleating processes, and convenient to eat (33.0%) rather than eating raw raw materials.

When purchasing dry snack products, price, country of origin, certification acquisition and quality control were considered as major purchasing attributes. Most of them (73.3%) were purchased for snacks and late-night meals.

As for dry snacks, in addition to products processed using existing raw materials (sweet potato, sweet pumpkin, apple, etc.), various products using exotic raw materials (eg. dried fig, dried aronia, dried carrot, etc.) The consumption of antioxidants, immunity, fatigue recovery, etc.) is also on the rise.

Korean Patent No. 2071258 discloses a method for manufacturing a vacuum oil-tang snack with reduced oil content and excellent quality, and Korean Patent Publication No. 2020-0024435 discloses a method for manufacturing sweet pumpkin chips, but the anti-obesity of the present invention is disclosed. And it is different from the manufacturing method of the sweet pumpkin dry snack with liver health effect.

The present invention was devised in response to the above needs, and the present inventors optimized the manufacturing conditions such as selection of sugar pickling liquid, sugar pickling conditions, steaming, fumigation, low temperature aging, and drying, in order to produce sweet pumpkin with excellent functionality and quality. An object of the present invention is to provide a method for producing sweet pumpkin dried sweet potato having excellent functionality while improving flavor, texture and taste by producing the sweet pumpkin dried sweet potato.

In order to solve the above problems, the present invention comprises the steps of (1) immersing the peeled and cut sweet pumpkin in a persimmon extract concentrate; (2) steaming the sweet pumpkin of step (1); (3) fumigating the steamed sweet pumpkin in step (2) with sulfurous acid; (4) drying the fumigated sweet pumpkin of step (3); (5) low-temperature aging the dried sweet pumpkin of step (4); and (6) sterilizing the low-temperature aged sweet pumpkin in step (5).

In addition, the present invention provides a sweet pumpkin dried fish prepared by the above method.

The sweet pumpkin dried squash of the present invention optimizes the manufacturing process such as sugar pickling, steaming, fumigation, drying, and maturation, improving flavor, texture and taste, preserving the nutrients of the raw material as much as possible, while providing antioxidant, anti-obesity, and liver function improvement functionality It can provide high-quality sweet pumpkin rolls with

1 is a schematic diagram of the manufacturing process of sweet pumpkin dried fruit of the present invention.

In order to achieve the object of the present invention, the present invention

(1) immersing the peeled and cut sweet pumpkin in the persimmon extract concentrate;

(2) steaming the sweet pumpkin of step (1);

(3) fumigating the steamed sweet pumpkin in step (2) with sulfurous acid;

(4) drying the fumigated sweet pumpkin of step (3);

(5) low-temperature aging the dried sweet pumpkin of step (4); and

(6) It provides a method for producing sweet pumpkin dried squash, characterized in that it comprises the step of sterilizing the low-temperature aged sweet pumpkin in step (5).

In the method for producing sweet pumpkin dried squash of the present invention, the persimmon extract concentrate is preferably dried persimmons cut into pieces at 40-50° C. for 20-28 hours and then added 8-12 times (v/w) water to the pulverized persimmon powder. After adding 0.005~0.015% of viscozyme at a concentration of 15,000~25,000 U/ml to a mixture, enzymatic digestion at 40~50℃ for 1~3 hours, filtration and purification, 60~80 brix It may be prepared by concentrating, and more preferably, dried persimmons at 45° C. for 24 hours and then added 10 times (v/w) water to the pulverized persimmon powder with 20,000 U/ml of biscozyme ( viscozyme) may be added to 0.01% of the mixture volume, followed by enzymatic digestion at 45° C. for 2 hours, filtration and purification, and concentration to 70 brix. The preparation of the persimmon extract concentrate under the same conditions as described above was able to produce sweet pumpkin dried sweet pumpkin with improved taste in harmony with the sweet pumpkin flavor.

In addition, in a preliminary experiment, the present inventors used sugar, oligosaccharide, fructooligosaccharide, mannitol, sorbitol, persimmon extract concentrate, etc. as raw materials for sugar solution to prepare sweet pumpkin dried fruit. As a result, using the persimmon extract concentrate further improves taste and flavor. could be promoted

In addition, in the method for producing dried sweet pumpkin according to the present invention, the sugar pickling in step (1) can be preferably performed for 1 to 3 hours, and more preferably for 2 hours. Due to the above conditions, it was possible to obtain effects such as enhancement of taste, inhibition of microbial growth, and surface coating.

In addition, in the method for producing dried sweet pumpkin of the present invention, the steaming in step (2) may preferably be performed at 97 to 103° C. for 30 to 50 minutes, more preferably at 100° C. for 40 minutes. can By steaming under the same conditions as described above, it could be cooked sufficiently without becoming too soft.

In addition, in the method for producing dried sweet pumpkin of the present invention, in step (3), preferably, the steamed sweet pumpkin is treated with sulfurous acid for 10 to 20 minutes and fumigated, and more preferably, the steamed sweet pumpkin is heated with sulfurous acid for 15 minutes. It can be fumigated by treatment for minutes. By fumigating under the same conditions as described above, browning and bacterial propagation were suppressed, and the original color could be maintained. Even after fumigation under the same conditions as described above, sulfurous acid was detected at 20 ppm or less in the manufactured dried mackerel product, thus ensuring safety.

In addition, in the method for producing dried sweet pumpkin of the present invention, the drying in step (4) may include drying the fumigated sweet pumpkin at 29 to 35° C. for 5 to 7 hours, more preferably, the fumigated sweet pumpkin. It can be dried at 32°C for 6 hours.

The drying used was a drying method in which hot air and vacuum were simultaneously performed, and a low-temperature combined vacuum dryer was used. The dryer used has a uniform air flow and control system as it is equipped with a forward/reverse rotating blower fan. It is characterized in that it is an automated dryer.

In addition, in the method for producing dried sweet pumpkin of the present invention, the low-temperature aging in step (5) can preferably include low-temperature aging of the dried sweet pumpkin at 3 to 7° C. for 20 to 28 hours, and more preferably dry sweet pumpkin. It can be aged at a low temperature at 5°C for 24 hours. It was possible to further improve the texture and flavor of the sweet pumpkin by aging at low temperature under the same conditions as described above.

In addition, in the method for producing dried sweet pumpkin of the present invention, the sterilization in step (6) can preferably sterilize the low-temperature aged sweet pumpkin at 80 to 90° C. for 30 to 50 minutes, more preferably low-temperature aging Sweet pumpkin can be sterilized at 85°C for 40 minutes.

The method for producing sweet pumpkin dried squash of the present invention is more specifically

(1) soaking the peeled and cut sweet pumpkin in the persimmon extract concentrate for 1 to 3 hours;

(2) steaming the sweet pumpkin of step (1) at 97 to 103° C. for 30 to 50 minutes;

(3) fumigating the steamed sweet pumpkin in step (2) by treating it with sulfurous acid for 10 to 20 minutes;

(4) drying the fumigated sweet pumpkin of step (3) at 29-35° C. for 5-7 hours;

(5) low-temperature aging the dried sweet pumpkin of step (4) at 3-7°C for 20-28 hours; and

(6) may include the step of sterilizing the low-temperature aged sweet pumpkin in step (5) at 80 to 90 ° C for 30 to 50 minutes,

more specifically

(1) soaking the peeled and cut sweet pumpkin in the persimmon extract concentrate for 2 hours;

(2) steaming the sweet pumpkin of step (1) at 100° C. for 40 minutes;

(3) fumigating the steamed sweet pumpkin in step (2) by treating it with sulfurous acid for 15 minutes;

(4) drying the fumigated sweet pumpkin of step (3) at 32° C. for 6 hours;

(5) low-temperature aging the dried sweet pumpkin of step (4) at 5° C. for 24 hours; and

(6) It may include the step of sterilizing the low-temperature aged sweet pumpkin in step (5) at 85 ℃ for 40 minutes.

The present invention also provides sweet pumpkin dried squash prepared by the above method.

Hereinafter, an embodiment of the present invention will be described in detail. However, the following examples are only illustrative of the present invention, and the content of the present invention is not limited to the following examples.

Preparation Example 1. Sweet Potato Dried Potatoes

Sweet potatoes were harvested from mid-September to the end of October, and stored and stored at 0~2℃. It is a product that has been dried 100% of the raw material, and the raw material was selected with attention to pesticide residues, and the raw material of middle and higher grades was supplied and processed.

After washing the sweet potato, it was steamed for 45 minutes while raising the temperature from 60°C to 100°C, and then rapidly cooled to -20°C. After peeling, it was cut into 1.3×1.3×5 cm and dried at 36±2° C. for 24 hours. Then, it was aged at 5°C or lower for 24 hours, sorted and packaged, and then stored frozen at -25°C or lower. It was then sterilized at 85±5° C. or lower for 40 minutes.

Preparation Example 2. Dried peaches

White peach varieties such as Madoka and Cheonjungdo were used for peaches, and after harvesting from the beginning of July to the end of August, they were stored and stored at 0~2℃. 100% of the raw material was dried, and the raw material was selected with attention to pesticide residues.

The peaches were washed, peeled, cut, enucleated and split and fumigated by treatment with sulfurous anhydride for 15 minutes. Then, it was dried at 32±3° C. for 48-72 hours and stabilized at 33±3° C. for dehumidification and moisture content control. Then, it was aged at 5°C or lower for 24 hours, sorted and packaged, and then stored frozen at -25°C or lower. It was then sterilized at 85±5° C. or lower for 40 minutes.

Preparation Example 3. Sweet Pumpkin Horseradish

Sweet pumpkins were harvested from domestic Harubenica varieties and from New Zealand. Domestically harvested during June-September and New Zealand-made during January-March, aged for 2 weeks at room temperature, and stored and stored at 0~2℃.

After washing, peeling and cutting the sweet pumpkin, it was soaked in 40% persimmon extract concentrate (dilution of persimmon extract concentrate: purified water in a volume ratio of 4:6). Then, it was steamed at 100±3° C. for 40 minutes and treated with sulfurous anhydride for 15 minutes, followed by fumigation. Then, it was dried with a dryer at 32±3° C. for 6 hours, and left to stand at 33±3° C. for dehumidification and moisture content control for stabilization. Then, it was aged at 5°C or lower for 24 hours, sorted and packaged, and then stored frozen at -25°C or lower. It was then sterilized at 85±5° C. or lower for 40 minutes.

Preparation Example 4. Dried apples

For apples, winter Fuji (busa) produced in Qingdao and Mungyeong was harvested from the end of October to early December, and then stored and stored at 0~2℃. 100% of the raw material was dried, and the raw material was selected with attention to pesticide residues.

Apples were washed, peeled and cut and fumigated by treatment with sulfurous anhydride for 15 minutes. Then, it was dried at 32±3° C. for 48-72 hours and stabilized at 33±3° C. for dehumidification and moisture content control. Then, it was aged at 5°C or lower for 24 hours, sorted and packaged, and then stored frozen at -25°C or lower. It was then sterilized at 85±5° C. or lower for 40 minutes.

Preparation Example 5. Carrot Dried Dried Carrots

Carrots are large in size and bright orange red Jeju carrots are used. Jeju carrots are generally harvested from December to March, but there are many stored items, so it has the advantage of being able to secure raw materials throughout the year. Carrots were aged for 2 weeks at room temperature after harvest, and then stored and stored at 0 to 2°C.

Carrots were washed, peeled and cut and soaked in 40% persimmon extract concentrate. Then, it was steamed at 100±3° C. for 40 minutes and treated with sulfurous anhydride for 15 minutes, followed by fumigation. Then, it was dried at 32±3° C. for 6 hours and stabilized at 33±3° C. for dehumidification and moisture content control. Then, it was aged at 5°C or lower for 24 hours, sorted and packaged, and then stored frozen at -25°C or lower. It was then sterilized at 85±5° C. or lower for 40 minutes.

Preparation Example 6. Dried figs

Blue figs produced in the Yeongam area were used for figs, and after harvesting from early August to the end of November, they were stored and stored at 0~2℃. 100% of the raw material was dried, and the raw material was selected with attention to pesticide residues.

Figs were washed, peeled, cut, and fumigated by treatment with sulfurous anhydride for 15 minutes. It was then dried at 32±3° C. for 6 hours and stabilized at 33±3° C. for dehumidification and moisture content control. Then, it was aged at 5°C or lower for 24 hours, sorted and packaged, and then stored frozen at -25°C or lower. It was then sterilized at 85±5° C. or lower for 40 minutes.

Example 1. Finished product extraction yield and total polyphenol content of horseradish

The dried raw dried radish product was extracted with 70% ethanol to measure the extraction yield and total polyphenol content. Compared with other finished products, dried sweet potato showed the relatively highest phenolic compound content, followed by sweet pumpkin dried sweet potato.

Finished product extraction yield and total polyphenol content of dried horseradish sample Extraction yield (%) Total polyphenol content (mg/g) dried apple 57.45 8.53±0.93 dried peaches 60.93 4.79±0.24 Sweet Pumpkin Dried 38.41 9.09±0.51 Sweet Potato Dried Potato 35.99 14.96±2.61 dried carrots 50.01 4.03±0.77 dried figs 55.93 6.29±1.09

Example 2. Antioxidant activity of the finished product of horseradish

As a result of measuring the antioxidant activity using the extract of the dried daikon radish product, the peach dried radish product showed the relatively highest radical scavenging activity, followed by apple dried horseradish and sweet pumpkin dried pumpkin in that order.

Antioxidant activity of the finished product sample ABTs radical scavenging ability (%) Sample concentration 1000 μg/mL dried apple 20.34±1.03 dried peaches 22.09±0.59 Sweet Pumpkin Dried 18.86±0.80 Sweet Potato Dried Potato 14.23±0.81 dried carrots 7.55±0.56 dried figs 10.53±0.27

Example 3. Anti-obesity activity of dried horseradish products

In order to confirm the anti-obesity efficacy of the finished product, the ability to inhibit differentiation of whole adipocytes was measured. It was measured by extracting horseradish with 70% ethanol and treating it at concentrations of 100 and 400 μg/mL.

As a result of measuring the total fat differentiation capacity, the adipogenic differentiation ability of the adipogenic inducing substance treatment group (MDI) was considered as 100%, and HCA (hydroxycitric acid), an indicator component of Garcinia cambogia extract, was set as a positive control to a concentration of 200 μg/mL. The treated and sample treated groups were compared. At a concentration of 100 μg/mL, the ability to differentiate whole adipocytes was inhibited in the case of sweet pumpkin and sweet potato as compared to the MDI-treated group.

Measurement of the inhibition of differentiation of whole adipocytes in the finished product of horseradish sample Fat accumulation (% of MDI) 100 (μg/mL) 400 (μg/mL) Control 20.70±1.26 MDI 100.00±4.62 HCA 65.28±2.65 dried apple 120.79±23.60 131.76±5.62 dried peaches 115.99±0.83 94.28±1.70 Sweet Pumpkin Dried 89.98±0.55 83.28±4.35 Sweet Potato Dried Potato 87.11±8.27 74.65±6.59 dried carrots 110.01±4.13 122.06±8.18 dried figs 106.28±3.22 118.17±5.44

Example 4. Improvement of liver function of dried horseradish products

The cell regeneration rate of hepatocytes was measured in order to measure the liver function improvement ability of the finished product. The concentration of the sample was measured at 100 μg/mL, and the samples showing efficacy in the hepatocyte regeneration rate compared to ethanol were confirmed to be effective in peaches, sweet pumpkin and dried sweet potato.

The ability to improve liver function of dried snack finished products sample Cell viability (% of control) Sample concentration (100 μg/mL) Control 100.00±1.88 5% EtOH 56.26±3.91 Silymarin 72.59±1.67 dried apple 58.72±5.87 dried peaches 72.28±5.53 Sweet Pumpkin Dried 65.01±8.13 Sweet Potato Dried Potato 59.59±12.66 dried carrots 49.63±4.45 dried figs 54.25±4.24

Example 5 Sensory Characteristics Evaluation

A sensory evaluation was conducted according to the manufacturing process of sweet pumpkin dried on 15 Andong University students. Sweet pumpkin dried squash was prepared by the method of Preparation Example 3, but the overall preference was evaluated using a 7-point scale method using sweet pumpkin dried squash (Comparative Examples 1 to 3) prepared by using a different manufacturing process.

Comparison of the manufacturing process of sweet pumpkin dried horseradish type of horseradish Manufacture process Preparation 3 Steaming → Steaming → Fumigation → Drying → Low-temperature aging → Sterilization Comparative Example 1 Steaming → Fumigation → Drying → Low-temperature aging → Sterilization Comparative Example 2 Steaming → Dried sugar → Fumigation → Low temperature aging → Drying → Sterilization Comparative Example 3 Drying → fumigation → steaming → drying → low temperature aging → sterilization

As a result, the sweet pumpkin dried pumpkin of Comparative Example 1 showed the lowest preference, and the sweet pumpkin dried pumpkin of Preparation Example 3 showed the highest score. Thus, it can be confirmed that consumers prefer more.

Sensory evaluation of sweet pumpkin division overall sign Preparation 3 6.4±0.2 Comparative Example 1 4.5±0.3 Comparative Example 2 5.6±0.4 Comparative Example 3 5.7±0.1

Claims (4)

(1) soaking the peeled and cut sweet pumpkin in the persimmon extract concentrate for 1 to 3 hours;
(2) steaming the sweet pumpkin of step (1) at 97 to 103° C. for 30 to 50 minutes;
(3) fumigating the steamed sweet pumpkin in step (2) by treating it with sulfurous acid for 10 to 20 minutes;
(4) drying the fumigated sweet pumpkin of step (3) at 29-35° C. for 5-7 hours;
(5) low-temperature aging the dried sweet pumpkin of step (4) at 3-7°C for 20-28 hours; and
(6) A method of producing sweet pumpkin dried squash, comprising the step of sterilizing the sweet pumpkin aged at low temperature in step (5) at 80 to 90° C. for 30 to 50 minutes. delete delete A sweet pumpkin dried by the method of claim 1.

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