KR20130038519A - Dried fruit date and manufacturing method thereof - Google Patents
Dried fruit date and manufacturing method thereof Download PDFInfo
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- KR20130038519A KR20130038519A KR1020110102920A KR20110102920A KR20130038519A KR 20130038519 A KR20130038519 A KR 20130038519A KR 1020110102920 A KR1020110102920 A KR 1020110102920A KR 20110102920 A KR20110102920 A KR 20110102920A KR 20130038519 A KR20130038519 A KR 20130038519A
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- 238000004519 manufacturing process Methods 0.000 title claims description 14
- 235000011869 dried fruits Nutrition 0.000 title 1
- 241001247821 Ziziphus Species 0.000 claims abstract description 60
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 14
- 235000000346 sugar Nutrition 0.000 claims abstract description 12
- 235000019486 Sunflower oil Nutrition 0.000 claims abstract description 10
- 239000002600 sunflower oil Substances 0.000 claims abstract description 10
- 210000002435 tendon Anatomy 0.000 claims 5
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims 4
- 239000008101 lactose Substances 0.000 claims 4
- 238000001035 drying Methods 0.000 claims 2
- 239000000463 material Substances 0.000 description 12
- 239000003921 oil Substances 0.000 description 9
- 235000019198 oils Nutrition 0.000 description 9
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 8
- 238000007710 freezing Methods 0.000 description 5
- 230000008014 freezing Effects 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 235000011888 snacks Nutrition 0.000 description 5
- 235000012000 cholesterol Nutrition 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 230000023555 blood coagulation Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000037406 food intake Effects 0.000 description 2
- 230000006651 lactation Effects 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011449 brick Substances 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000036074 healthy skin Effects 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000000366 juvenile effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000012768 molten material Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Abstract
Description
본 발명은 대추건과 및 그 제조방법에 관한 것으로, 대추의 보관과 휴대성을 개선하면서 남녀노소 섭취가 용이하도록 하고, 유탕처리에 해바라기유를 사용하여 유탕처리 식품의 콜레스테를 문제를 해소하도록 한 대추건과 및 그 제조방법에 관한 것이다.The present invention relates to a jujube, and a method of manufacturing the jujube, and it is intended to facilitate juvenile and adult ingestion while improving the storage and portability of jujube, and to solve the problem of cholesterol in the fermented food using sunflower oil And a method for manufacturing the same.
대추에는 비타민, 아미노산, 사과산, 호박산 등과 같은 유기산이 약 0.55 ～ 3.5% 함유되어 있으며, 비타민A, B2, C, P 등이 다양하게 함유되어 있다.Jujube contains about 0.55 to 3.5% of organic acids such as vitamins, amino acids, malic acid, succinic acid, etc., and various kinds of vitamins A, B2, C, and P.
그리고 한방에서는 말린 대추를 달여 먹으면 몸이 훈훈해질 뿐만 아니라 피부를 윤택 하게 하는 미용작용, 양혈하고 정신을 안정시키며 각종 약독을 해독시키는 효능 및 항알레르기 작용 등 여러 가지의 질병 치료효과가 있는 것으로 알려져 있으며, 특히 대추에는 대량의 비타민 C와 미량원소가 함유돼 있어 늘 복용하면 피부를 매끈하고 깨끗하게 하며 혈색이 건강하고 얼굴을 아름답게 하는 등의 효과가 있다고 알려져 있다.In addition, it is said that it is effective to treat various diseases such as a beauty action that makes the skin moisturized, a blood action, stabilizes the mind, decodes various kinds of toxins, and antiallergic action as well as body warming by eating the dried date juice in one room , Especially in jujube contains a large amount of vitamin C and trace elements, skin is smooth and clean, always healthy skin color is known to have effects such as beauty and face.
이러한 대추는 통상 씨를 제거한 과육을 이용하여 죽, 차, 떡, 약밥 등에 사용하거나, 최근에는 대추음료, 액상대추차, 과립대추차, 대추과당, 대추시럽 등의 여러 가공형태로 이용되고 있다.These jujube have been used in various forms such as jujube, liquid jujube tea, granule jujube tea, jujube fructose, jujube syrup, and the like, which are usually used in porridge, tea, rice cake,
그러나, 상기한 대추를 이용한 식품은 수분이 많이 포함되어 보관 및 휴대성이 좋지 않은 문제점이 있어서, 언제 어디서든 쉽게 섭취하기에는 부담이 있었다.
However, the food using the jujube has a problem that it contains a lot of water and is not well stored and portable, so that it is troublesome to easily ingest anytime and anywhere.
한편, 과자류는 어린아이들뿐만 아니라 어른들도 좋아하는 기호식품으로서, 수많은 종류들이 꾸준히 개발되고 소비되어 왔다. 그 중, 유탕 처리 스낵은 다른 과자류에 비해 제조 공정이 간편하며, 거의 모든 재료를 이용하여 제조될 수 있다는 특징을 가지고 있다. 유탕 처리 스낵으로서 가공할 수 있는 대표적인 재료로는 감자, 고구마, 전분 등이 있다. 특히 전분(밀가루)을 다양한 형태로 성형하고, 다양하게 색과 맛을 처리한 유탕 처리 스낵이 대부분을 차지하고 있다.On the other hand, confectionery is a favorite food not only for young children but also for adults, and many kinds have been constantly developed and consumed. Among them, the snack processed by heating is easier to manufacture than other confectioneries, and can be manufactured using almost all materials. Potatoes, sweet potatoes, and starches are examples of typical materials that can be processed as a snack. In particular, starch (flour) is molded into various forms, and most of the processed snacks are treated with various colors and flavors.
일반적인 유탕 처리 방법은 대기압(760 mmHg) 조건하에서 유탕되며, 유탕 온도는 140-220℃, 유탕 시간은 상대적으로 짧은 1-15분 정도가 소요된다. 그러나, 기존의 유탕 처리는 재료 고유의 형태, 향미, 영양성분이 파괴될뿐만 아니라, 고온의 기름에서 단시간에 유탕되기 때문에 많은 양의 기름이 제품 내에 잔류하게 되어 고열량 식품이 된다는 문제점이 있다.
In general, the hot water treatment process is performed under the atmospheric pressure (760 mmHg), the hot water temperature is 140-220 ° C, and the hot water time is 1-15 minutes. However, in the conventional hot water treatment, not only the shape, flavor, and nutrients inherent in the material are destroyed, but also a large amount of oil is left in the product because it is molten in a high temperature oil in a short time.
상기한 대추의 보관 및 휴대성의 문제점을 개선하면서 과자의 유탕 처리 문제점을 해소하기 위하여 본 발명은 건대추의 씨를 제거한 후 불에 불려 가열숙성하고 동결한 후 진공 유탕 처리한 대추건과 및 그 제조방법을 제공하는 데 목적이 있다.In order to solve the problem of storage and portability of the jujube, the present invention relates to a jujube that is obtained by removing the seeds of the dried jujube, The purpose of this paper is to provide
그리고, 유탕처리과정에 해바라기유를 사용함으로 해바라기유의 기능성을 대추건과의 섭취로부터 얻을 수 있도록 하는 데 다른 목적이 있으며, 상기 해바라기유는 해바라기씨로부터 추출된 식물성 기름으로, 엽산이 풍부하여 혈액응고와 동맥경화를 촉진하는 성분을 감소시킴으로 심장질환과 뇌졸중을 예방할 수 있으며, 콜레스테롤을 억제하는 효과가 있음뿐만 아니라 자체에는 콜레스테롤이 전혀 들어있지 않다.The sunflower oil is a vegetable oil extracted from sunflower seeds. It is rich in folic acid and can be used for blood coagulation and blood coagulation. By reducing the components that promote arterial stiffness, it can prevent heart disease and stroke. It not only inhibits cholesterol, but also contains no cholesterol itself.
상기한 목적을 달성하기 위한 본 발명의 특징은, 씨를 제거한 대추를 드라이 오븐에서 50~85℃온도로 1~3시간 가열하여 숙성한 후, -10℃~-50℃에서 2~5시간 동결한 후, 유탕 처리하는 대추건과 제조 방법에 있다.In order to achieve the above object, the present invention is characterized in that the jujube removed from the seeds is aged by heating in a dry oven at a temperature of 50 to 85 ° C for 1 to 3 hours and then freezed at -10 ° C to -50 ° C for 2 to 5 hours And the jujube and the manufacturing method in which the juice is subjected to a hot water treatment.
상기한 대추건과 제조방법에 있어서 유탕 처리에는 해바라기유를 사용한다.In the above-mentioned jujube gun and the manufacturing method, sunflower oil is used for hot water treatment.
그리고, 상기한 씨를 제거한 대추는 씨를 제거한 건대추를 상온에서 1~3시간 물에 넣어 대추의 외형을 복구하여 사용하거나, 씨를 제거한 생대추를 사용한다.Then, the jujube removed from the above-mentioned seeds is put into water for 1 to 3 hours at room temperature to recover the appearance of the jujube, or the fresh jujube extracted from the seeds is used.
유탕처리는 80~85℃에서 30분~90분간 진공 유탕 처리한다.The lactation treatment is vacuum lactation treatment at 80-85 ° C. for 30-90 minutes.
그리고, 본 발명의 다른 특징은 상기한 제조방법으로 제조된 대추 건과에 있다.Further, another feature of the present invention resides in the jujube crown produced by the above-described manufacturing method.
상기한 본 발명에 의하면 대추를 건과로 제공함으로서 대추가공식품의 보관과 유통이 용이해짐으로서 언제 어디서든 휴대하면서 섭취할 수 있게 되고, 일반적인 유탕 처리 식품의 문제점인 콜레스테롤 문제를 해라바기유를 사용함으로서 해소할 수 있게되고, 대추 껍질의 질긴 맛이 건과로 제조함으로서 바삭바삭한 식감으로 변하므로, 대추의 섭취율을 높일 수 있게 되는 효과가 있다.According to the present invention, since jujube is provided as a dry noodle, it is easy to store and circulate the processed jujube, so that the jujube can be taken anytime and anywhere, and the cholesterol problem, And the juicy taste of the jujube is changed into a crunchy texture by being made into a dry part, so that the juice intake rate can be increased.
이하, 본 발명의 실시예를 하기에서 설명한다.
Hereinafter, embodiments of the present invention will be described.
씨를 제거한 건대추를 상온에서 1~3시간 물에 넣어 대추의 외형을 복구한 후 드라이 오븐에서 50℃온도로 2시간 가열하여 숙성한 후, -30℃에서 3시간 동결한 후, 해바라기유를 이용하여 80~85℃에서 1시간 진공 유탕 처리한다.The jujube was removed from the jujube at room temperature for 1 to 3 hours to recover the appearance of jujube. The jujube was heated in a dry oven at 50 ° C for 2 hours and aged. After freezing at -30 ° C for 3 hours, sunflower oil And vacuum-fired at 80 to 85 ° C for 1 hour.
그리고, 선택적으로 당도를 더 높게 하기 위하여 2시간 가열 숙성 후 당액에 침지하는 과정을 더 수행할 수도 있다.
Further, in order to further increase the sugar content, a process of immersion in the sugar solution may be further carried out after 2 hours of heating and aging.
상기에서 대추를 물에 불린 후 가열 숙성하는 과정은, 재료의 조직을 엉성하게 만들어 건과 제조시 바삭바삭한 질감을 더 느낄수 있도록 하고, 당액 침지 시 당액이 조직 내로 용이하게 침투하도록 한다. 이때, 85℃를 초과하는 고온에서 가열하거나 가열시간을 3시간 이상 초과하면 재료의 절편이 갈라지게 되고 원형을 유지하기 어려워 재료의 손실률이 증가하게 된다.In the above process, the process of juicing the jujube to water and then aging the juice makes the texture of the juice rough so that the juicy texture of the juice and the preparation can be felt more easily, and the juice easily penetrates into the tissue when the juice is dipped. At this time, if the material is heated at a high temperature exceeding 85 캜 or when the heating time is more than 3 hours, the slice of the material is broken and it is difficult to maintain the original shape, thereby increasing the loss rate of the material.
그리고, 당침과정은 자연적인 감미도를 고려하여 25~35브릭스(Brix)의 당액에 10분~1시간 침지한다. 이러한 당액은 올리고당, 설탕, 덱스트린 등 중에서 선택된 1종 또는 2종의 혼합물을 사용하여 제조할 수 있으며, 당도가 25 브릭스 미만이면 재료의 풍미가 떨어지고, 35 브릭스를 초과하거나 당침 시간의 초과는 제품의 감미를 너무 높게 만들어 질감이 딱딱해지며 유탕 후 갈변의 원인이 되어 외관상 바람직하지 못하다.Then, the dipping process is immersed in a sugar solution of 25 to 35 Brix for 10 minutes to 1 hour in consideration of natural sweetness. Such a sugar solution can be prepared using one or a mixture of two or more selected from oligosaccharides, sugars and dextrins. If the sugar content is less than 25 brix, the flavor of the material is lowered. If the sugar content exceeds 35 bricks, The sweetness is made too high to make the texture hard, and it becomes browning after boiling, which is not desirable in appearance.
이와 같은 가열 숙성 후의 당침은 삼투압 작용에 의해 채소 내부로 당액을 이동시키고, 내부 고형분의 함량을 증가시키면서 수분함량을 감소시켜 유탕 시 내부 수분과 기름의 치환을 용이하게 하여 유탕 적성에 적합하게 함은 물론 유탕 후 건과의 기름 함유량을 감소시킨다.After such heating and aging, the sugarcane moves the sugar solution into the inside of the vegetable by the osmotic action, increases the content of the internal solid content, decreases the water content, facilitates the replacement of the internal water and oil in the hot water, Of course, it decreases the oil content of the crown after the boiling.
당액에 침지한 재료의 절편은 건져내어 30초 내지 1분간 자연 탈수 한 다음, -30℃에서 3시간 동결하여야하는데, 일반적으로 재료 내부가 동결 온도까지 동결되지 않으면 재료 원형을 유지하기 어려워 부서짐이 증가하게 된다. 동결 과정에서는 냉동 효과를 높이기 위하여 소량씩 개별적으로 냉동시켜야 한다. 이는 재료의 내부 수분이 팽창되어 조직을 엉성하게 하고 재료의 외형을 유지시켜, 유탕 시 기름의 침투를 돕고 조직을 바삭바삭하게 만들지만 부서짐은 방지한다.The pieces of the material immersed in the sugar solution should be resuspended and dewatered for 30 seconds to 1 minute and then frozen at -30 ° C for 3 hours. Generally, if the material is not frozen to the freezing temperature, . In the freezing process, small amounts of freezing should be individually frozen to increase the freezing effect. This causes the internal water of the material to expand to keep the texture coarse and maintain the contour of the material, helping to penetrate the oil when it is spouted, making the tissue crunchy, but preventing it from cracking.
동결된 재료는 바스켓(basket)에 담아 감압이 가능한 유탕기(Vacuum fryer)에 넣고, 700-760 mmHg의 감압된 진공 상태하에서 80-85℃의 저온의 해바라기유로 1시간 유탕한다. 기름의 온도가 85℃ 이상을 초과하게 되면 제품의 색상이 진하게 되므로 바람직하지 못하다.The frozen material is placed in a vacuum and placed in a vacuum fryer which can be decompressed, and the low-temperature sunflower oil at 80-85 ° C is heated for 1 hour under reduced vacuum of 700-760 mmHg. If the temperature of the oil exceeds 85 ° C or more, the color of the product becomes dark, which is undesirable.
유탕된 재료는 진공 상태에서 기름에서 건져내고, 유탕기(Vacuum fryer) 내부에서 바스켓(basket)을 400-1,000rpm이상의 속도로 회전시켜, 피막형성으로 빠져나오지 못한 유탕 스낵의 내부 잔류 기름 및 외부 기름을 원심력을 이용하여 탈유시킨다.The molten material is extracted from the oil in a vacuum state, and the basket is rotated at a speed of 400-1,000 rpm or more in the vacuum fryer to remove the residual oil and external oil of the hot snack, Degrease using centrifugal force.
상기와 같이 제조된 유탕 채소, 과일 및 버섯 스낵은 모양과 색이 원형을 것을 그대로 유지하여 천연감이 있고, 당이 침투되어 취식하기 적당한 감미를 가지고, 부드럽고 바삭바삭하며 지방함유량이 적다는 장점이 있다.The above-described prepared hot-water vegetable, fruit and mushroom snacks are advantageous in that they have a natural sense of shape and color as they are in a circular shape, have a natural sensation, have a sweet taste suitable for ingestion of sugar and are soft and crunchy and have a low fat content have.
Claims (10)
-10℃~-50℃에서 2~5시간 동결하여,
유탕 처리하는 것을 특징으로 하는 대추건과 제조 방법.After the seeds are removed, the dates are aged in a dry oven at 50 ~ 85 ℃ for 1 ~ 3 hours, then aged.
Frozen at -10 캜 to -50 캜 for 2 to 5 hours,
Jujube tendon and production method characterized in that the lactose treatment.
25~35브릭스(Brix)의 당액에 10분~1시간 침지하고,
-10℃~-50℃에서 2~5시간 동결하여,
유탕 처리하는 것을 특징으로 하는 대추건과 제조 방법.After the seeds are removed, the dates are aged in a dry oven at 50 ~ 85 ℃ for 1 ~ 3 hours, then aged.
Immersed in a sugar solution of 25 to 35 Brix for 10 minutes to 1 hour,
Frozen at -10 캜 to -50 캜 for 2 to 5 hours,
Jujube tendon and production method characterized in that the lactose treatment.
씨를 제거한 건대추를 상온에서 1~3시간 물에 넣어 대추의 외형을 복구하여 사용하거나, 씨를 제거한 붉은 생대추를 사용하는 것을 특징으로 하는 대추건과 제조 방법.7. The jujube from which the seed is removed is
Jujube tendon and manufacturing method characterized in that by using the dried jujube removed from the seed at room temperature for 1 to 3 hours to restore the appearance of the jujube, or using red raw jujube from which the seed was removed.
A jujube tendon, prepared by the method of any one of claims 1 to 9, wherein the seeds are removed and have a prototype of jujube.
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| CN106722507B (en) * | 2017-03-17 | 2020-10-13 | 石河子大学 | Crisp jujube slice processing method and combined drying machine adapting to method |
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