KR20100013423A - Drying method for a fruit - Google Patents
Drying method for a fruit Download PDFInfo
- Publication number
- KR20100013423A KR20100013423A KR1020080074936A KR20080074936A KR20100013423A KR 20100013423 A KR20100013423 A KR 20100013423A KR 1020080074936 A KR1020080074936 A KR 1020080074936A KR 20080074936 A KR20080074936 A KR 20080074936A KR 20100013423 A KR20100013423 A KR 20100013423A
- Authority
- KR
- South Korea
- Prior art keywords
- fruit
- drying
- fruits
- green tea
- temperature
- Prior art date
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 85
- 238000001035 drying Methods 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 claims abstract description 19
- 238000007710 freezing Methods 0.000 claims abstract description 18
- 230000008014 freezing Effects 0.000 claims abstract description 18
- 235000011511 Diospyros Nutrition 0.000 claims abstract description 15
- 244000236655 Diospyros kaki Species 0.000 claims abstract description 7
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 6
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 6
- 241000220324 Pyrus Species 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 235000020688 green tea extract Nutrition 0.000 claims description 14
- 229940094952 green tea extract Drugs 0.000 claims description 14
- 235000021017 pears Nutrition 0.000 claims description 10
- 244000269722 Thea sinensis Species 0.000 claims description 9
- 235000009569 green tea Nutrition 0.000 claims description 9
- 241000723267 Diospyros Species 0.000 claims description 8
- 235000021016 apples Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 6
- 244000141359 Malus pumila Species 0.000 claims 1
- 238000002845 discoloration Methods 0.000 abstract description 11
- 235000014443 Pyrus communis Nutrition 0.000 abstract description 9
- 241000220225 Malus Species 0.000 abstract description 8
- 230000006378 damage Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 235000011430 Malus pumila Nutrition 0.000 abstract 1
- 235000015103 Malus silvestris Nutrition 0.000 abstract 1
- 240000001987 Pyrus communis Species 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- 235000011869 dried fruits Nutrition 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 238000007602 hot air drying Methods 0.000 description 4
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 238000007605 air drying Methods 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 238000007696 Kjeldahl method Methods 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/0215—Post-treatment of dried fruits or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
The present invention relates to a method of drying fruit, and more particularly, by freezing and drying the fruit such as pears, persimmons, apples, and the like by cold air, the sugar and flavor are excellent and there is no fear of discoloration and deformation. In particular, it is possible to produce semi-dry in only 5-6 days, thereby improving the productivity of semi-dry.
When the flesh of orchard crops such as pears, persimmons, and apples is stored and circulated in a watery state, the sugar content decreases and the amino acid composition is deteriorated due to the enzyme activity present in the flesh cells by afterripening even at room temperature or lower. Flavors have been lost, and moisture has been reduced, resulting in poor fruit quality.
Such fruit was generally eaten after harvesting or stored in a cool and dark place for shipment on the market.
Therefore, in order to prolong the shelf life of fruits such as pears, persimmons, apples, etc., or to realize a new taste of the fruit, the fruits are dried. It takes Therefore, in order to dry the fruit, the fruit is first sliced into slices, and hot air is applied to the sliced fruits to evaporate the moisture in the pulp.
However, the fruit sliced in the slice form has a problem in that the flesh is in direct contact with the air, so that the longer the drying time, the more discolored.
In addition, in order to solve the problem of discoloration as a method for shortening the drying time has been proposed a method of hot air drying at 60 ℃ or more to the slice-shaped fruit bar, the hot air drying is due to the rapid evaporation of moisture in the fruit There was a problem that the form is distorted, and nutrient destruction is serious.
Accordingly, the present invention is to solve the problems of the conventional fruit drying method, by freezing and drying the fruit after freezing, it is possible to dry the fruit without fear of discoloration, deformation and destruction of nutrients, especially 5 ~ It is an object of the present invention to provide a fruit drying method that can increase the productivity and added value of semi-drying by being able to produce semi-drying within a short time of 6 days.
In addition, by applying the green extract or plum extract on the surface of the fruit to dry, not only to minimize the destruction of nutrients, but also to ingest the active ingredients of green tea extract and plum extract by ingesting only dry fruit, green tea extract And through the plum extract aims to further extend the storage period of dried fruit.
The fruit drying method according to the present invention for achieving the above object, in the fruit drying method, the step of peeling fruit, and freezing the peeled fruit for 2 to 3 hours at a temperature of -7 ~ -1 ℃ And cold-drying the frozen fruit at a temperature of 40 to 45 ° C. for 2 to 7 days.
In addition, the fruit is a persimmon, peeled persimmon and frozen for 2 hours at a temperature of -4 ℃, it is characterized in that it is semi-dry by cold-air drying at 42 ℃ for 5 days.
In addition, the fruit is characterized in that any one of pears, persimmons, apples and peaches.
In addition, after the step of peeling the fruit, further comprising the step of applying any one of green tea extract, plum extract and a mixture thereof on the surface of the peeled fruit, characterized in that the freezing.
In addition, the green tea extract or plum extract is pulverized green tea leaves or plum, add 2 to 4 volumes of water to the crushed green tea leaves or plum and stirred for 2 to 3 hours in a constant temperature water bath of 60 ~ 80 ℃, this It is characterized by being filtered.
According to the present invention, by freezing and drying the fruit from which the peel is removed, it is possible to quickly dry the fruit without discoloration and deformation, thereby rapidly producing a fruit with high commerciality, and to produce a semi-dry time in 5 to 6 days. It provides a useful effect that high value can be created.
In addition, the surface of the green tea extract and plum extract is applied to prevent the deformation of the fruit as well as to prevent decay prolongs the storage period, and provides a useful effect to easily ingest the active ingredients of green tea and plum.
Hereinafter, the present invention will be described in detail.
First, peel fruits such as apples, pears, persimmons, and peaches. At this time, as the peeling method, both mechanical peeling and human peeling are possible, and the method is not limited, and the fruit may be cut according to the size of the peeled fruit or the purpose of use. In this case, the cutting of the fruit refers to cutting within 8 pages according to a conventional method, and does not mean that the shape of the fruit is chopped so that it is unclear.
When peeling of the fruit is completed as described above, the peeled fruit is frozen for 2 to 3 hours at a temperature of -7 ~ -1 ℃. In this case, the freezing temperature is -7 to -1 ° C because when the freezing temperature is less than -7 ° C, not only excessive energy is consumed but also the texture of the fruit meat may tend to become hard. If you do not freeze easily because the internal moisture of the fruit is not removed and the moisture on the outer surface is removed there is a risk that the dried fruit easily deteriorate, when the freezing time is less than 2 hours to remove the moisture of the fruit It is hard to get harder than 3 hours and the texture becomes hard and the fruit may be discolored.
At this time, the time and temperature can be adjusted depending on the type and size of the fruit, regardless of the size, type, freezing under the above conditions can be removed not only the moisture on the outer surface, but also the internal moisture, discoloration and deformation It is not imported.
The reason for freezing the fruit within the above temperature range in the present invention is that the conventional room temperature drying or hot air drying method has a disadvantage that the storage period of the dried fruit is not long because only the outer surface of the fruit is dried to remove moisture. It is to solve, and to freeze the drying time of the fruit without discoloration of the fruit through freezing.
When the freezing is completed by the above method, the frozen fruits are cold-dried for 2 to 7 days at a temperature of 40 to 45 ℃.
At this time, the cold air drying is to prevent the discoloration of the fruit, unlike the conventional hot air drying, because the texture is also improved to maintain a soft texture unlike the conventional bar, when the temperature is less than 40 ℃ dried The longer the time is not only causing discoloration but also poor texture, because if the time exceeds 45 ℃ drying time is shortened, but it may cause discoloration due to high temperature.
If the drying period is less than 2 days, the drying is not completed, and even if it exceeds 7 days, further drying does not proceed and productivity is lowered. Therefore, drying is performed for 2 to 7 days in consideration of the productivity and economic efficiency.
Fruit in the present invention is applicable to all the pears, apples, persimmons, peaches, melons, etc., especially peeled persimmon and frozen as it is for 2 hours at a temperature of -4 ℃, semi-dry when cold-dried at 42 ℃ for 5 days The dried persimmon can be produced, and the conventional manufacturing period is long, thereby eliminating the problem of semi-drying, which has a problem in its productivity, thereby creating high added value.
In addition, in order to manufacture a dry condition that is not semi-dry condition, freezing for 3 hours at a temperature of -4 ℃, it is cold-dried for 7 days at 42 ℃, it does not limit its utilization.
The fruit is not limited in its kind, but it is particularly preferable that any one of pears, persimmons, apples, and peaches in consideration of the moisture level, size, etc. of the fruit.
In addition, after peeling the fruit, any one of green tea extract, plum extract and a mixture thereof may be applied to the surface of the peeled fruit, the coating method can be used both spray, dipping, etc. If the extract or mixed solution can be applied to the surface of the fruit, the method is not limited. When the green tea extract and the plum extract are used in combination, it is preferable to mix in a 1: 1 weight ratio.
The reason why the green tea extract or plum extract is applied to the surface of the fruit is that the active ingredients included in the green tea extract and the plum extract can be consumed only by ingesting dried fruit, as well as the natural poly in the green tea extract or the plum extract Phenol penetrates into the fruit to increase the texture of the dried fruit and prevents the fruit from decaying to extend the shelf life.
The green tea extract or plum extract is pulverized green tea leaf or plum, add 2 to 4 volume times of water to the crushed green tea leaf or plum and stirred for 2 to 3 hours in a 60 ~ 80 ℃ constant temperature water bath, and filtered it It is desirable to, but not necessarily limit it.
At this time, the pulverization is preferably pulverized whole of the shell or seed of plum, the amount of water to 2 to 4 times the volume of water is less than 2 volume times of the effective substance is not extracted sufficiently, if the volume exceeds 4 volume times This is because it is excessive and the economy is not good, and if the temperature of the constant temperature bath is less than 60 ℃ or more than 80 ℃ polyphenol is difficult to extract from the green tea or plum. In addition, although the filtration method is not limited, it is preferable to separate the extracted extract by about 20-40 minutes at 5,000 to 10,000 rpm using a centrifugal separator, and then filter the residue using filter paper or gauze.
In addition, although the method of extracting green tea extract or plum extract through the above description has been proposed, it is not limited to this, it is also possible to use a conventional green tea powder or plum immersed in water for a certain time.
The polyphenol is a generic term for plant components having several phenolic hydroxyl groups in the molecule, and is known to be the fourth most common after the dietary fiber components such as cellulose, hemicellulose, and lignin among the plant components. It is effective in preventing hypertension, inhibiting diabetes, preventing atherosclerosis, releasing heavy metals, anticancer, and removing odors.
Hereinafter, the present invention will be described in detail with reference to the following Examples.
(Example)
Pears were peeled and then cut into four pieces, frozen at -2 ° C for 2.5 hours, and then cold-dried at 42 ° C for 5 days. In addition, as a comparative example, the abdomen was peeled and then cut into four pieces and hot air dried at 65 ° C. for 5 days.
The general composition of the dried pears (hereinafter referred to as 'pear pear') prepared according to the above method was investigated and the results are shown in Table 1 below. Table 1 below shows the average value after measuring the five examples and comparative examples.
The composition of the general ingredient is moisture according to the method (The Korean society of food scince and nutrition. 2000. Handbook of experiments in food science and nutrition.Hoil Oil Pulish Co., Seoul, pp. 96-127) The content was measured by the Semimicro Kjeldahl method, the dry ash method and the total content of reducing sugars by Bertland method.
As can be seen in Table 1, the embodiment according to the present invention was found to have a high content of reducing sugar as well as excellent drying efficiency compared to the comparative example.
In addition, the water activity and acidity of the pear dried according to the present invention is shown in Table 2 below.
Water activity (Aw) was measured using a water activity meter (Novasina MSL, Novasina Co., Japan) by subdividing the sample finely, and the acidity was measured by dropwise adding 0.1N NaOH solution to 100 mL of the sample. The solution taken until is 8.3 is expressed in mL water.
As can be seen in Table 2, the water activity of the example is low, it is possible to suppress the decay phenomenon caused by the growth of bacteria, mold, or yeast, the room temperature distribution is possible, and the acidity is higher than that of the comparative example, the comparative example It was judged that sweet and fresh flavor would be superior to the example.
In addition, in order to determine the degree of discoloration of the pear maline according to the present invention by examining the surface tone is shown in Table 3 below.
The values for the different hues in the examples include the L value (lightness), the a value (redness), and the b value (yellowness, yellowness) in a direct color scale (ZE-2000, Nippon Denshoku LTD., Japan). Measured by.
As can be seen in Table 3, the color change is less than the control of the color, it can be seen that the change in color such as browning is minimized.
The present invention as described above has been described with reference to the above embodiments, but is not necessarily limited thereto, and various modifications may be made without departing from the scope and spirit of the present invention.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080074936A KR20100013423A (en) | 2008-07-31 | 2008-07-31 | Drying method for a fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080074936A KR20100013423A (en) | 2008-07-31 | 2008-07-31 | Drying method for a fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20100013423A true KR20100013423A (en) | 2010-02-10 |
Family
ID=42087411
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020080074936A KR20100013423A (en) | 2008-07-31 | 2008-07-31 | Drying method for a fruit |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20100013423A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160071688A (en) * | 2014-12-12 | 2016-06-22 | 전현호 | manufacturing method of dried fig |
| KR102323442B1 (en) | 2020-09-28 | 2021-11-09 | 참샘영농조합법인 | Method of preparing half-dried oriental melon |
-
2008
- 2008-07-31 KR KR1020080074936A patent/KR20100013423A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160071688A (en) * | 2014-12-12 | 2016-06-22 | 전현호 | manufacturing method of dried fig |
| KR102323442B1 (en) | 2020-09-28 | 2021-11-09 | 참샘영농조합법인 | Method of preparing half-dried oriental melon |
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| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |