KR20060000249A - Puffed and dehydrated carrot, and manufacturing method thereof - Google Patents

Abstract

The present invention washing step after washing carrots; Cooling and cutting the poached carrot; Mixing the sugar source with the cut carrot and mixing the blowing agent; Aging the carrot mixed with sugar and blowing agent; The present invention relates to a method for producing a foamed dried carrot comprising the step of drying the matured carrot, according to the present invention by adjusting the composition of the immersion sugar and the blowing agent, the moisture retention is not high, hardened, excellent moisture-proof storage It is excellent in storage stability and preservation because it is excellent in storage stability without agglomeration, and the flavor and texture unique to carrots can be easily restored by hot water, and foamed dried carrots having excellent texture and excellent texture can be obtained.

Description

Foam dried carrot and its manufacturing method {PUFFED AND DEHYDRATED CARROT, AND MANUFACTURING METHOD THEREOF}

The present invention relates to foamed dried carrots and a method for producing the same, and more particularly, to foamed dried carrots having a flexibility and floatability through a special treatment and a method for producing the same.

Carrots are dense and hard in tissue. Therefore, drying it causes shrinkage during drying, resulting in denser and harder tissue.

Dried carrots are generally prepared by washing raw carrots and then poaching them, and then sugar-treated and dried to prevent color change and increase yield during drying.

However, dried carrots prepared in this way become hard after drying, and produce pinholes in packaging, and clumping occurs during long-term storage. In addition, during restoration, most of the solution is settled in the aqueous solution, which does not give the carrot's texture, and the restoration time is relatively long, which does not give a soft texture.

Accordingly, an object of the present invention is to solve the problems of conventional dried carrots, and to obtain a dry carrot having excellent moisture and restoring properties without being hardened due to its high moisturizing property even after drying, and preventing flocculation during storage.

In order to achieve the above object, according to the present invention, the step of washing the carrot after washing; Cooling and cutting the poached carrot; Mixing the sugar source with the cut carrot and mixing the blowing agent; There is provided a process for producing a foamed dried carrot comprising a step of ripening a carrot mixed with a sugar source and a blowing agent; and drying the finished carrot.

The present invention will be described in more detail as follows.

First step (pretreatment process)

Prepare fresh carrots with their unique color and flavor and free from pests, remove deep and indelible areas, and wash them under running water. As such water, commonly used tap water may be used, and ozone water may also be used.

Second step (deches process)

Poach the carrot after the wash is completed. Poaching is carried out for about 1 minute to 15 minutes in hot water at about 90 ~ 100 ℃, the heat of the carrots to the deep enough to blanch until the pigmentation and softening of the tissue throughout the carrot.

Alkali water, ground water, tap water, etc. can be used when boiling, but it is preferable to use alkaline water in consideration of contamination, mixing of foreign matters, coloring, and the like.

Third stage (cooling process)

The boiled carrots are cooled using flowing water so that the product temperature is 20 ° C to 50 ° C. As such water, groundwater, tap water, ozone water and the like are used. When the carrot's temperature exceeds 50 ° C., the unique color of the carrot may brown rapidly and the tissue may recede, and if the temperature is less than 20 ° C., it takes time and money, and cooling to 20 ° C. to 50 ° C. is preferable.

4th step (cutting process)

The cooled carrots are cut in a cutter. Cutting size and shape can be varied depending on the characteristics of the cutter, it is preferable to cut in a circular, flake-shaped, threaded shape with a diameter of 10mm ~ 30mm.

5th step (sugar source treatment and blowing agent treatment process)

As the sugar source, one or two or more kinds selected from the group consisting of sugar alcohols, trehalose, reduced starch syrup and sugars are prepared. However, the use of only sugar as a sugar source is excluded because the effect is insignificant, and in the case of mixing two or more kinds of sugar alcohol, trehalose, reduced starch syrup and sugars of 3 ~ 10: 1 ~ 5: 1 ~ 5: 1 ~ 5 It is preferable to mix by weight ratio.

As the sugar alcohol, D-sorbitol, mannitol, inositol, xylitol, or the like may be used alone or in combination of two or more thereof.

As the saccharides, glucose, white sugar, fructose and the like may be used alone or in combination of two or more thereof.

The sugar source is added in 1 to 10% by weight based on the cut carrot. If the amount is less than 1% by weight, sufficient wetting effect cannot be obtained. If the content is more than 10% by weight, the moisture absorption rate is increased after drying, resulting in poor commerciality.

These sugars are intimate with the moisture inside the carrot to penetrate the inside of the carrot, so that after drying the carrot is flexible, the color appearance is clear after restoration, and the yield is increased. In addition, it keeps moisture retention, so that even if stored for a long time, the change in flavor is small and prevents agglomeration between each other.

Subsequently, a foaming agent is prepared by mixing at least one selected from the group consisting of sodium hydrogen carbonate, monobasic calcium phosphate, and plaque ammonium. When mixing two or more types of sodium hydrogen carbonate, monobasic calcium phosphate, and plaque ammonium, it is preferable to mix them at a weight ratio of 1 to 5: 1 to 5: 1 to 5, respectively.

The blowing agent is added at 0.2-2.0 wt% based on the cut carrots. If the amount is less than 0.2% by weight, the foaming effect is insufficient, and if it exceeds 2.0% by weight, the color becomes black after drying, so it is preferably added at 0.2 to 2.0% by weight. It is more preferable to add 0.3 to 0.6 weight%.

These blowing agents penetrate into the carrot with the sugar source and are deposited, and then generate gas during drying to form a bubble inside the carrot. Accordingly, the carrot is provided with flexibility and floatability, so that the carrot is quickly restored to hot water at the time of restoration and suspended in an aqueous solution to improve the texture.

The sugar source and the blowing agent may be added in sequence or at the same time, it is more preferred to add the blowing agent first and then the blowing agent.

6th step (aging process)

Carrots mixed with sugar and blowing agent are left to mature for 10 to 150 minutes to allow sufficient penetration of sugar and blowing agent. At this time, the ripening time is determined according to the amount of sugar members, the amount of carrots and the tissue density of carrots.

7th Step (Drying Process)

Ripened carrots are hot-air dried using a dryer to maintain uniform quality and give sufficient foaming effect. It is preferable to perform drying conditions for 4 to 12 hours of drying time at a drying temperature of 50-80 degreeC.

When drying is carried out under such conditions, gas is generated by hot air from inside the carrot, thereby forming a foamed structure inside the carrot. If the gas is not generated below 50 ° C. and the gas is rapidly generated above 80 ° C., a dense structure is not formed, and the product is carbonized, drying at 50 to 80 ° C. is preferable.

In addition, if the drying time is less than 4 hours, the drying is not complete, the moisture content of the carrot becomes more than 10% by weight, causing a problem in the preservation, and if overdried for more than 12 hours, the carbonization and odor of the product, already, color degradation Since such a quality deterioration occurs, it is preferable to carry out for 4 to 12 hours.

As described above, certain sugar sources and blowing agents which have sufficiently penetrated the carrots in a specific ratio, during the drying process, soften the inside of the dried carrots and form a porous structure. This prevents moisture from being absorbed while imparting moisture to the carrots, thereby preventing the carrots from hardening or clumping and reducing deterioration in quality during long-term storage. In addition, carrots retain their unique color and are not easily broken, improve recovery speed upon restoration, and increase floatability.

The dried carrots may be sifted through an appropriate size particle size separation device to sort powders and large particles, and then package them into products.

Therefore, the dried carrot produced through such a process is excellent in the restoring power and color quality, it can have the same effect as the freeze-dried product by hot air drying.

(Example)

The following examples are intended to illustrate the invention and are not intended to limit the invention.

(Example 1)

In 2004, 1,000 kg of fresh carrots harvested from Jeju Island were washed with running water after removing deep and indelible parts. The washed carrots were then boiled in 95 ° C. hot water for 10 minutes. The boiled carrot was cooled in 15 degreeC cooling water until the carrot's product temperature became 20 degreeC, and it cut | disconnected to 15x3x3 mm using the cutter.

Subsequently, sorbitol, trehalose and refined glucose were mixed in a weight ratio of 2: 1: 1 to prepare mixed sugars, and 5 wt% (2.5 wt% of sorbitol, 1.25 wt% of trehalose and 1.25 wt% of refined glucose) with respect to the cut carrots Add and mix.

Then 0.5% by weight of sodium bicarbonate was added to the cut carrots as a blowing agent and mixed.

Carrots mixed with sugar and blowing agent were left to mature for 40 minutes, and then dried in a hot air dryer under a condition of drying temperature of 65 ° C. and drying time of 8 hours to prepare dried carrots.

(Comparative Example 1)

Instead of adding the mixed sugars and blowing agent, dried carrots were prepared in the same manner as in Example 1 except that only 5% by weight of glucose was added to the cut carrots.

(Test Example 1)

Sensory evaluation was performed about the dried carrots of Example 1 and Comparative Example 1, and the restoration time and the suspension time were measured.

The restoration time was carried out while performing a chewing test while pouring 300 cc of boiling water (100 ° C.) in 10 g of foamed dried carrots, and measuring the time to reach the degree of easy chewing.

The floating time was measured by pouring 300 cc of boiling water (100 ° C.) into 10 g of foamed dried carrots and then leaving 50% or more after settling.

Sensory evaluation was evaluated by the five-point method for the flavor, taste, texture, color by the trained sensory evaluation personnel at the restoration time.

1-Bad, 2-Slightly bad, 3-Normal, 4-Slightly good, 5-Good

The results are shown in Table 1 below.

Comparative Example 1 Example 1 incense 3 4 flavor 4 4 Texture 2 5 color 3 5 Restoration time 90 sec 10 sec Floating time 0 sec 180 seconds

According to Table 1, the dried carrot (Example 1) according to the present invention is superior to the dried carrots (Comparative Example 1) in circulation in the flavor, taste, texture, color, etc. at the time of restoration, recovery time is much shorter and more suspended The time is also much longer, and the quality is excellent.

(Example 2)

In 2004, 1,000 kg of fresh carrots harvested from Jeju Island were washed with running water after removing deep and indelible parts. The washed carrots were then boiled in 95 ° C. hot water for 15 minutes. The boiled carrot was cooled in a 15 ° C. cooling water until the carrot's product temperature was 25 ° C. or lower, and then cut into 15 × 3 × 3 mm using a cutter.

Subsequently, sorbitol, trehalose and refined glucose were mixed in a weight ratio of 2: 1: 1 to prepare mixed sugars, and 5 wt% (2.5 wt% of sorbitol, 1.25 wt% of trehalose and 1.25 wt% of refined glucose) with respect to the cut carrots Add and mix.

Then 0.4% by weight of sodium bicarbonate was added to the cut carrots as a blowing agent and mixed.

Carrots mixed with sugar and blowing agent were left to mature for 60 minutes, and then dried in a hot air dryer under a condition of drying temperature of 65 ° C. and drying time of 8 hours to prepare dried carrots.

(Comparative Example 2)

Instead of adding the mixed sugar and blowing agent, dried carrots were prepared in the same manner as in Example 2 except that only 5% by weight of glucose was added to the cut carrots.

(Test Example 2)

The moisture content of the dried carrots of Example 2 and Comparative Example 2 was compared.

To this end, the dried carrots of Example 2 and Comparative Example 2 were cooled and sized and separated according to the manufacturing method of the conventional dry carrot products, respectively, and then packaged in one layer of polyethylene wrapping paper to prepare a finished product. It was left for 7 days under constant temperature and humidity conditions of 60% relative humidity and 40 ° C.

The moisture content was measured immediately after drying (Example 2 and Comparative Example 2), finished product state, and after 7 days, respectively, and the results are shown in Table 2 below.

division Moisture content immediately after drying (%) Finished product moisture content Moisture content after 7 days Comparative Example 2 4.9% 5.8% 9.3% Example 2 5.2% 5.4% 6.7%

According to Table 2, the dried carrot (Example 2) according to the present invention is excellent in moisture retention immediately after drying, compared to the dried carrots (Comparative Example 2) in circulation in the past, the moisture content does not change significantly over time It can be seen that the hygroscopicity is low and the moisture resistance is excellent.

(Comparative Examples 3 and 4)

Instead of adding a mixed sugar source and a blowing agent, dried carrots were prepared in the same manner as in Example 2, except that only glucose was added to the cut carrots at a ratio shown in Table 3a.

(Examples 3 to 36)

As a sugar source, dried carrots were prepared in the same manner as in Example 2, except that sorbitol, reduced starch syrup, trehalose and refined glucose were mixed and added to the cut carrots in the ratios shown in Tables 3A and 3B, respectively. .

(Comparative Examples 5 to 9)

As a sugar source, dried carrots were prepared in the same manner as in Example 2, except that sorbitol, reduced starch syrup, trehalose, and purified glucose were mixed and added to the cut carrots in the ratios shown in Table 3b below.

(Test Example 3)

Sensory evaluation was carried out for the dried carrots of Examples 2 to 36 and Comparative Examples 2 to 9 prepared by varying the composition of the sugar source.

In order to evaluate the appearance (form and color), texture, and flavor at the time of restoration, 10 g of dried carrots to be evaluated were placed in a container, and 250 cc of boiling water (100 ° C.) was poured. After 3 minutes, the sensory evaluation was performed on 5 male and female trained sensory examiners (10 persons). After the evaluation by the five-point method as follows, the average of the scores are shown in Table 3a and Table 3b.

1-Bad, 2-Slightly bad, 3-Normal, 4-Slightly good, 5-Good

In addition, in order to evaluate the flexibility (strength) and moisture resistance (physical properties), 10g of dried carrots to be evaluated were placed in a constant container, and sensory evaluation was conducted on five (10 persons) men and women trained sensory evaluation agents after standing for 1 hour. Evaluation was expressed as good (+++), normal (++), bad (+) by the three-point method and the results are shown in Table 3a and Table 3b.

According to Table 3a and Table 3b, it can be seen that the dried carrot according to the present invention is excellent in appearance (shape and color), texture, flavor, flexibility and moisture resistance upon restoration.

(Comparative Example 10)

Dry carrots were prepared in the same manner as in Example 2, except that no blowing agent was used.

(Comparative Example 11)

Dry carrots were prepared in the same manner as in Example 2, except that 0.1 wt% of sodium bicarbonate was added to the cut carrots as a blowing agent.

(Comparative Example 12)

Dry carrots were prepared in the same manner as in Example 2, except that 0.1% by weight of monobasic calcium phosphate was added to the cut carrots as a blowing agent.

(Comparative Example 13)

Dry carrots were prepared in the same manner as in Example 2, except that 0.1 wt% of ammonium alum was added to the cut carrots as a blowing agent.

(Examples 37 to 44)

As a blowing agent, dried carrots were prepared in the same manner as in Example 2, except that sodium hydrogencarbonate, potassium monophosphate and ammonium alum were added to the cut carrots in the ratios shown in Table 4 below.

(Test Example 4)

The dryness evaluation of Examples 2 and 37 to 44 and Comparative Examples 10 to 13 prepared by changing the composition of the blowing agent was carried out.

To this end, 300 g of boiling water (100 ° C.) was poured into 10 g of foamed dried carrots, and then the time until floating was settled at least 50%.

In addition, the color and flavor were expressed as good (+++), normal (++), bad (+) by the three-point method and the results are shown in Table 4 below.

According to Table 4, when using the blowing agent in a specific ratio according to the present invention, it can be seen that the floating time of the dried carrot is longer.

(Example 45)

In 2004, 2,000 kg of fresh carrots harvested from Jeju Island were removed and washed with running water after removing deep and indelible areas. The washed carrots were then boiled in 95 ° C. hot water for 15 minutes. The boiled carrot was cooled in 15 degreeC cooling water until the carrot's temperature became 20 degreeC, and it cut | disconnected to 15x3x3 mm using the cutter.

Subsequently, sorbitol, trehalose and refined glucose were mixed in a weight ratio of 2: 1: 1 to prepare mixed sugars, and 5 wt% (2.5 wt% of sorbitol, 1.25 wt% of trehalose and 1.25 wt% of refined glucose) with respect to the cut carrots Add and mix.

Then 0.5% by weight of sodium bicarbonate was added to the cut carrots as a blowing agent and mixed.

Carrots mixed with sugar and foaming agent were left to mature for 60 minutes, and then dried in a hot air dryer under a condition of drying temperature of 65 ° C. and drying time of 8 hours to prepare dried carrots having a moisture content of 6%.

According to the present invention, by adjusting the composition of the immersion sugar liquid and the blowing agent, it is highly moisturizing and does not harden, excellent moisture-proofing, does not agglomerate during storage, excellent storage stability, excellent storage and preservation, and unique to carrots by hot water. Flavor and texture can be easily restored, and foamed dried carrots having excellent floating properties in aqueous solution and good texture can be obtained.

Claims (7)

Washing the carrot and then poaching; Cooling and cutting the poached carrot; Mixing the sugar source with the cut carrot and mixing the blowing agent; Aging the carrot mixed with sugar and blowing agent; Method for producing a foam dried carrot comprising the step of drying the matured carrot. The method of claim 1, The sugar source is a method for producing foamed dried carrots, characterized in that the sugar alcohol, trehalose, reduced sugar syrup and sugars selected from the group consisting of two or more mixtures (except when using only sugar). The method of claim 2, Method for producing a foamed dried carrot, characterized in that when mixing two or more of sugar alcohol, trehalose, reduced starch syrup and sugar in a weight ratio of 3 to 10: 1 to 5: 1 to 5: 1 to 5. The method of claim 1, The sugar solution is a method for producing a foamed dried carrot, characterized in that added to 1 to 10% by weight based on the cut carrot. The method of claim 1, The foaming agent is a method for producing foamed dried carrots, characterized in that one or more mixtures selected from the group consisting of sodium bicarbonate, monobasic calcium phosphate and ammonium alum. The method of claim 1, The foaming agent is a foamed dried carrot production method, characterized in that added to 0.2 to 2.0% by weight relative to the cut carrot. Foam dried carrot prepared by the method according to any one of claims 1 to 6.