KR20150139081A - Manufacturing method for semi-dried mulberry preserved shape using far infrared drying and semi-dried mulberry manufactured using the same - Google Patents

Abstract

The present invention relates to semi-dry mulberries and a method for preparing the same while maintaining the shape by using far-infrared rays. According to the present invention, the method includes: a first step of drying mulberries by using the far-infrared rays for the first time and separating mulberry juice from the mulberries; a second step of coating the surface of the mulberries with honey by adding and mixing honey with the mulberries after separating the juice; a third step of drying the mulberries coated with honey by using the far-infrared rays for a second time; and a fourth step of drying the mulberries by using the far-infrared rays for a third time after the third step. The present invention can maintain the original shape of the mulberries while enabling the mulberries to be stored for an extended period by using the far-infrared rays and the honey.

Description

Technical Field [0001] The present invention relates to a method of manufacturing a semi-drying ood which is maintained in a form using far-infrared rays, and a semi-drying method of manufacturing the semi-drying ood,

The present invention relates to a semi-drying method of producing a semi-drying oder which is maintained in a form using far-infrared rays and a semi-drying oder which is produced by using the method. More particularly, And a semi-dry audio that can be stored for a long period of time.

As the interest of the health of modern people has increased, one of the fruit that has recently become the spotlight is the mulberry fruit, or audi. Audi contains a large amount of anthocyanins, a substance known to prevent aging by removing active oxygen along with large amounts of vitamins.

Anthocyanin contained in audi is a water-soluble pigment present in fruits, leaves, stalks or roots of various fruits and vegetables such as grapes, strawberries, blueberries, red cabbage, and purple sweet potatoes.

These anthocyanins have been reported to have various physiological activities such as inhibition of aging, treatment of diabetic retinopathy, improvement of visual acuity, and antioxidation as well as contributing to the diffusion of moisture and seeds of pollen by attracting various insects and algae. Accordingly, it has been spotlighted as a natural pigment and a functional material harmless to human body.

In particular, cyanidin-3-glucoside (C3G), rutin, GABA, 1-DNJ, resveratrol, and the like, which are highly anthocyanin pigments, It is known as a health food because it contains various functional ingredients.

In particular, cyanidin-3-glucoside (C3G) is known to have an excellent antioxidant activity, and exhibits an anti-aging effect that is seven times higher than that of tocopherol having an anti-aging effect. It is also known to be effective in treating retinal disorders and improving visual acuity.

The weight of cyanidin-3-glucoside (C3G) of this kind is 23 times that of grape and 2.3 times that of color. For this reason, audi has been increasing in recent years in terms of consumer preference and demand, and studies are being actively carried out to apply the audi to various foods and culinary.

However, the periwinkle is easily shredded and easily decayed, so it is shipped immediately after harvest or stored frozen, and the long-term storage odi is costly to store and distribute until the sale.

Accordingly, researches on a method for improving the preservability of an audi at room temperature have been actively carried out, and Korean Patent No. 10-1367995 (a method for manufacturing an improved semi-dry edible and a method for manufacturing the same using the same) And Korean Patent No. 10-1374692 (a method for producing semi-dried oats having improved C3G color stability using vacuum freeze drying and semi-dried oats manufactured using the same).

However, the disclosed technology has a problem that the cost of purchasing a dryer is high and the manufacturing cost is high.

An object of the present invention is to provide a method for manufacturing a semi-dried oedie which is kept in a form using far-infrared rays and honey so as to be stored for a long period of time while maintaining the original shape of the oedle at room temperature, and a semi-dried oedie produced using the method.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not intended to limit the invention to the particular embodiments that are described. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention, There will be.

In order to accomplish the above object, the present invention provides a method for preparing semi-dried oats, comprising the steps of: firstly drying oats with far-infrared rays to isolate oats juice; adding the remaining oats to the oats, A second step of coating the honey on the surface of the oud by mixing, a third step of secondary drying the honey-coated oud with a far-infrared ray, and a fourth step of tertiary drying the oud with the far- .

In the first step, the audi is at least one of a raw audi or a frozen audi.

In the first step, the primary drying is performed for 4 to 6 hours in a far-infrared ray dryer at 90 to 100 ° C based on 1 kg of an audi or in a far-infrared ray dryer at 145 to 155 ° C for 0.5 to 2 hours .

In the second step, the weight of the remaining oodi after the oodi juice separation in the first step is 40 to 70 wt% of the weight of the oodi before the first drying in the first step.

The honey in the second step is added in an amount of 15 to 25% by weight based on the weight of the remaining odor after the primary drying in the first step.

In the third step, the secondary drying is performed in a far-infrared ray dryer at 90 to 100 ° C for 4 to 6 hours.

In the fourth step, the tertiary drying is performed in a far-infrared ray dryer at 55 to 65 ° C for 9 to 11 hours.

And further adding dextrin, which is an excipient, before or after the third step or the fourth step, in an amount of 2.5 to 20% by weight based on the weight of the remaining odor after the first step of the first step.

The semi-dry audi according to the present invention is characterized in that it is produced by the above-mentioned production method and maintained in its form.

INDUSTRIAL APPLICABILITY The present invention has the effect of contributing to promoting and promoting the consumption of audi, because it can improve the taste while maintaining the inherent morphology of Audi at room temperature.

In addition, it can be stored at room temperature, so it can increase the convenience of transportation and distribution. It can be manufactured in a short time, so it can be easily used in farmhouse. can do.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart illustrating a method of manufacturing a semi-dry audi according to an embodiment of the present invention.
Fig. 2 is a photograph showing the semi-dried ODI produced by the examples and the comparative examples. Fig.
a: Example 1 (Example 2 also shows a similar shape)
b: Comparative Example 1 (the remaining Comparative Examples 2 to 9 and Comparative Example 11 show similar shapes)

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the drawings, the same components are denoted by the same reference symbols whenever possible. In the following description, well-known functions or constructions are not described in detail since they would obscure the invention in unnecessary detail.

FIG. 1 is a flow chart illustrating a method of manufacturing a semi-dry audi according to an embodiment of the present invention.

First, it is the step of segregating the juice (S1O). In this step of separating the oud juice, the oud is firstly dried with far infrared rays to separate the juice from the oud.

To be more specific, the orchid is easy to decay because it has a lot of moisture content and decayed, so it should be shipped immediately or stored frozen. Therefore, it is important to improve the preservability of the oud to be added to various foods or applied to cooking.

Therefore, in order to maintain the original morphology even at room temperature in this step, it is necessary to inactivate the oxidizing enzyme by first isolating the oud juice containing a certain amount of water before the second and third drying steps. In other words, when the second and third drying steps are not carried out through this step, oxidative deactivation of the oxidizing enzyme is not carried out, resulting in corruption in the second and third drying stages, resulting in lower product value and longer drying time .

In this case, Odi is firstly dried through a far-infrared ray dryer to isolate the oud juice. This can separate the oud juice while maintaining the odor form without corruption as compared with the hot air drying method of other drying methods.

In other words, in the far-infrared ray dryer, the energy is directly transferred to the drying object without passing the thermal energy through the intermediate medium, so that the heating speed is fast and uniformly dried to shorten the drying time and also to suppress the destruction of nutrients and maintain the quality of agricultural products It is well suited for the production of semi-drying audi for form keeping as a drying device.

In addition, the above-mentioned Odi may use at least one of raw or frozen dough, and it is preferable to use frozen dough to separate the dough juice.

The primary drying is performed for 4 to 6 hours in a far-infrared ray dryer at 90 to 100 ° C on the basis of 1 kg of an oder, or in a far-infrared ray dryer at 145 to 155 ° C for 0.5 to 2 hours. This is an optimum condition for separating the maximum amount of the oud juice until immediately before the oud surface is overdryed. When the oud is dried for a long time at a low temperature outside the above temperature and time, oxidative deactivation is not properly performed If the drying is performed at a high temperature beyond the above temperature and time in a short time, the morphology of the audi is deformed and the product value is lowered. Therefore, the temperature and time of the first drying step Which is very important for achieving the object of the present invention.

The weight of the remaining odor after the first drying is 40 to 70% by weight based on the weight of the oder before the first drying. If the weight of the remaining oats is less than 40 wt% of the weight of the oats before the first drying, there is a risk that the oats will be deformed after the drying in the second and third steps described below. If the weight exceeds 70 wt% Oud juice causes corruption in the second and third stages of drying.

Next, it is a step of coating honey (S2O). In this honey coating step, honey is coated on the surface of the Audi by adding the honey to the remaining odi after the odi juice is separated.

In this case, the honey is added in an amount of 15 to 25% by weight based on the weight of the remaining odor after the primary drying. When the honey is added in an amount of less than 15% by weight based on the weight of the remaining odor after the primary drying, After the second and third drying steps, the taste is not maintained even if the morphological form is not maintained. When the flavor is added in an amount exceeding 25% by weight, the sweetness is too strong due to too much honey, do.

This step must be carried out after the primary drying. When the product is rough before the primary drying, the sweetness of the honey added due to various drying steps disappears, and it is difficult to obtain an effect of increased taste with honey added in the final product In case of roughness after second or third drying, honey coated on the surface of Audi does not dry properly, which causes the semi-dried audi to stick to each other in the final product, which lowers the product value It must be passed after the primary drying.

Next, the second far-infrared ray drying step is performed (S30). The second far-infrared ray drying step is a secondary drying of the honey-coated odor by far-infrared rays, and it allows the drying without maintaining the odor form without corroding compared to the other drying method, hot air drying.

In this case, the secondary drying is performed in a far-infrared ray dryer at 90 to 100 ° C for 4 to 6 hours. When the drying temperature is less than 90 ° C and less than 6 hours, drying is not properly performed. There is a possibility that an oder shape may be deformed if it is dried for more than 6 hours.

In addition, if it is dried at a temperature exceeding 100 ° C. for more than 4 hours, the volume of the oder may be reduced due to an excessive drying process. Even if it is dried for less than 4 hours, the oder shape may be deformed due to too high temperature.

Then, the third far infrared ray drying step is performed (S40). The third stage far-infrared ray drying step is a third-stage drying of the second-dried odor by the far-infrared ray method, and it makes it possible to dry the odorless form without corruption compared to the other drying method, Makes the state available for archiving.

In this case, the tertiary drying is performed in a far-infrared ray dryer at 55 to 65 ° C for 9 to 11 hours. When the drying temperature is less than 55 ° C and less than 9 hours, drying is not properly performed. There is a possibility that an oder shape may be deformed if it is dried for more than 11 hours.

If the drying temperature is more than 65 ° C and more than 11 hours, there is a possibility that the volume of the audi is reduced due to the excessive drying process. Even if the drying is performed for less than 9 hours, the temperature is too high.

It is a very important and essential process for achieving the object of the present invention that the oven-dried honey of Odie juice is coated and then the drying step is divided into two steps.

In the present invention, the step of adding dextrin, which is an optional excipient, before or after the secondary drying or the tertiary drying may be further performed.

Dextrin is added so as to prevent hygroscopicity of semi-dried orchid produced by the semi-dried orchid to prevent moisture from being absorbed again by the semi-dried orchid, to prevent the semi-dried orchid flesh of the semi-dried meat from being stained on the hands and to be stored at room temperature.

In this case, it is preferable that dextrin is added in an amount of 2.5 to 20 wt% of dextrin relative to the weight of the remaining odor after the primary drying in the first step. If less than 2.5% by weight of dextrin is added, the surface of the semi-dry odor finally obtained may be viscous and the odor may appear on the hands when touched by the hand. Also, when dextrin is added in an amount exceeding 20% by weight, an inefficient cost may be incurred because the added amount is excessive as compared with the hygroscopic effect of the semi-dried material obtained finally.

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples, but the scope of the present invention is not limited thereto.

<Example 1> Preparation of semi-dried green 1 in which the form of the present invention is maintained

After 1 kg of frozen duck was prepared, it was spread out on a gauze tray, and an oat juice separation vessel was attached to the bottom of the gauze.

Then, it was put into a far-infrared ray dryer at 95 ° C and then dried for 5 hours to separate the oud juice. At this time, the weight of the remaining odi after the separation of oud juice was 552 g.

The oily juice was separated and 20% by weight of honey remaining in the remaining oats was added to the oak and mixed with the honey to be coated.

Then, the honey-coated odor was put into a far-infrared ray dryer at 95 ° C for secondary drying for 5 hours, followed by further drying in a far-infrared ray dryer at 60 ° C for tertiary drying for 10 hours. Dry Oddi 1 was prepared.

&Lt; Example 2 > Preparation of semi-dried Odys 2 in which the form of the present invention is maintained

After 1 kg of frozen duck was prepared, it was spread out on a gauze tray, and an oat juice separation vessel was attached to the bottom of the gauze.

Then, it was put into a far-infrared ray dryer at 150 ° C and then dried for 1 hour to separate the oud juice. At this time, the weight of the remaining odi after the separation of the oud juice was 670 g.

The oily juice was separated and 20% by weight of honey remaining in the remaining oats was added to the oak and mixed with the honey to be coated.

Then, the honey-coated odor was put into a far-infrared ray dryer at 95 ° C for secondary drying for 5 hours, followed by further drying in a far-infrared ray dryer at 60 ° C for 10 hours to carry out the third drying. Dry Odi 2 was prepared.

&Lt; Comparative Examples 1 to 10 >

The semi-dry audi of the comparative examples were prepared in comparison with the above-mentioned examples under the same conditions as the following table.

Primary Drying (Odi juice separation) Honey coating Secondary drying Third drying Example 1 95 ℃, 5 hours, far infrared drying Addition of 20% by weight of honey to the remaining odi weight after the separation of the oud juice 95 ℃, 5 hours, far infrared drying Far-infrared drying at 60 ℃ for 10 hours Example 2 150 ℃, 1 hour far-infrared drying Addition of 20% by weight of honey to the remaining odi weight after the separation of the oud juice 95 ℃, 5 hours, far infrared drying Far-infrared drying at 60 ℃ for 10 hours Comparative Example 1 Drying infrared at 150 ℃ for 2 hours Addition of 20% by weight of honey to the remaining odi weight after the separation of the oud juice Drying infrared at 60 ℃ for 12 hours Comparative Example 2 150 ℃, 1 hour far-infrared drying Addition of 20% by weight of honey to the remaining odi weight after the separation of the oud juice 85 ℃ , 5 hours of far-infrared drying Far-infrared drying at 60 ℃ for 10 hours Comparative Example 3 95 ℃, 11 hours far-infrared drying (add 20% by weight of freeze-dried honey) Comparative Example 4 75 ℃, 30 hours far infrared drying (no honey added) Comparative Example 5 95 ℃, 5 hours, far infrared drying 150 ℃, 1 hour far-infrared drying No honey added 95 ℃, 5 hours, far infrared drying Far-infrared drying at 60 ℃ for 10 hours Comparative Example 6 95 ℃, 5 hours, far infrared drying Addition of 20% by weight of honey to the remaining odi weight after the separation of the oud juice 95 ℃, 11 hours far-infrared drying Comparative Example 7 Drying infrared rays at 75 ℃ for 15 hours Addition of 20% by weight of honey to the remaining odi weight after the separation of the oud juice 95 ℃, 5 hours, far infrared drying Far-infrared drying at 60 ℃ for 10 hours Comparative Example 8 95 ° C, hot air drying for 5 hours 150 ° C, hot air drying for 1 hour Addition of 20% by weight of honey to the remaining odi weight after the separation of the oud juice 95 ° C, hot air drying for 5 hours 60 ℃, 10 hours hot air drying Comparative Example 9 95 ℃, 5 hours, far infrared drying 150 ℃, 1 hour far-infrared drying After addition of 10% by weight of honey 95 ℃, 5 hours, far infrared drying Far-infrared drying at 60 ℃ for 10 hours Comparative Example 10 95 ℃, 5 hours, far infrared drying 150 ℃, 1 hour far-infrared drying Addition of 30% by weight of honey to the remaining odi weight after the separation of oud juice 95 ℃, 5 hours, far infrared drying Far-infrared drying at 60 ℃ for 10 hours Comparative Example 11 95 ℃, 5 hours, far infrared drying 150 ℃, 1 hour far-infrared drying Addition of 20% by weight of oligosaccharide to the remaining odi weight after the separation of the oud juice 95 ℃, 5 hours, far infrared drying Far-infrared drying at 60 ℃ for 10 hours

<Room Stunning  1> Determination of the moisture content and dryness of the semi-dried orchid according to the present invention

The moisture content was measured for the semi-dry odor of Examples 1 and 2, and their dry state was confirmed.

In addition, for comparison with the above-mentioned examples, the moisture content was also measured for Comparative Examples 1 to 11, and their drying conditions were confirmed. The results were as shown in Table 2 and FIG.

Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Comparative Example 9 Comparative Example 10 Comparative Example 11 Moisture content
(%) 16.7 16.0 18.0 17.5 21.0 25.0 13.7 14.8 13.5 11.5 13.2 16.2 13.2 Dry state Keep shape Keep shape Shape transformation Shape transformation Shape transformation Shape transformation Shape transformation Shape transformation Shape transformation Shape transformation Shape transformation Keep shape Shape transformation

As shown in Table 2 and FIG. 2, Examples 1 and 2 of the present invention show moisture contents of 16.0 to 16.7%, and even in the final product after the drying process, as shown in FIG. 2A, It maintains the shape of one fruit, and it is confirmed that it can be stored at room temperature for a long time in this state.

On the contrary, Comparative Examples 1 and 2 were different from the present invention in that a part of drying temperature and time were differently applied, and although the moisture content was similar to that of the present invention, in the final product after the drying process, It was confirmed that the volume was reduced or the shape was deformed.

In Comparative Examples 3 and 4, the moisture content was measured to be high, and in Comparative Examples 3 to 8, the moisture content was high. In Comparative Examples 5 to 8, In case of drying, the water content was measured to be low and it was confirmed that the morphology of the final product was changed.

Also, in Comparative Example 9, the content of honey was too low to be coated with honey, so that the morphology of the final product was confirmed to be deformed.

In addition, in Comparative Example 11, oligosaccharide was used instead of honey, and it was also confirmed that the coating was not properly formed and the shape of the final product was changed.

Experimental Example 2 Sensory Evaluation of Semi-Dry Odi

The semi-dry odor prepared in Examples 1 and 2 and Comparative Examples 1 to 11 was prepared and the sensory test was performed on each semi-dry odor.

The sensory evaluation was evaluated by taste and preference. The sensory evaluation was carried out by selecting 50 adults and 10 boys and 10 girls by age group.

The sensory test was divided into taste and preference and evaluated by using 10 - point scoring method. The results are shown in Table 3 below.

Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Comparative Example 9 Comparative Example 10 Comparative Example 11 flavor 9.5 9.2 8.3 8.0 7.5 3.2 3.0 7.0 6.5 7.8 4.5 5.2 4.3 Likelihood 9.8 9.5 5.0 5.5 5.8 5.2 4.2 4.4 4.8 3.9 3.5 3.7 5.2

Here, the sensory test means that the sensory test value is closer to 10, and the lower the value is, the worse the sensory test value is.

In the sensory test results of Table 3, the semi-dry odor of Examples 1 and 2 of the present invention was that honey was appropriately added and the sweetness was added to the odor even after drying, so that the taste was excellent and the overall taste was excellent Respectively.

On the contrary, Comparative Examples 4 and 5 showed no appreciable sweetness at all, and overall evaluation was low. In Comparative Example 9, the content of honey was too low, Using oligosaccharide instead, it was also difficult to feel the added sweetness in the final product, so consumer preference was generally low. In Comparative Example 10, too much honey was added due to excessive addition of honey, and thus the degree of consumer preference was evaluated to be low.

In the other comparative examples, the flavor with honey could be felt, but the taste of the consumer was lowered visually.

As described above, it was confirmed that the semi-dry audi finally obtained by the manufacturing method of the present invention maintains the morphology of audi as it is, thereby enhancing the visual satisfaction of the consumers and enjoying the increased taste, so that it can be enjoyed by both sexes.

Further, the semi-dried oodi made according to the present invention can be stored at room temperature, so that it can be stored well and convenience in distribution can be increased. In addition, it can be cooked or processed by adding it to various foods, so it can contribute to the promotion of the consumption of audi by increasing the expectation of the use of the food.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention as defined by the appended claims. It will be possible. The scope of the present invention is defined by the appended claims, and all differences within the scope of the claims are to be construed as being included in the present invention.

Claims (11)

A first step of firstly drying the oud in a far infrared ray to separate the oud juice;
A second step of adding honey to the remaining oodi after the oodi juice separation and mixing and then coating honey on the oodi surface;
A third step of secondarily drying the honey-coated audi with far-infrared rays,
And a fourth step of thirdly drying the secondarily dried audi with far-infrared rays.
A method for producing semi-dry orchid which maintains its shape.
The method according to claim 1,
In the first step, the audi is at least one of a raw audi or a frozen audi.
A method for producing semi-dry orchid which maintains its shape.
The method according to claim 1,
Wherein the primary drying in the first step is carried out in a far-infrared dryer at 90 to 100 캜 for 4 to 6 hours,
A method for producing semi-dry orchid which maintains its shape.
The method according to claim 1,
Wherein the primary drying in the first step is carried out in a far infrared ray dryer at 145 to 155 ° C for 0.5 to 2 hours,
A method for producing semi-dry orchid which maintains its shape.
The method according to claim 1,
The method according to claim 1, wherein the weight of the remaining oodi after the oodi juice separation in the first step is 40 to 70 wt%
A method for producing semi-dry orchid which maintains its shape.
The method according to claim 1,
Wherein the honey is added in an amount of 15 to 25% by weight based on the weight of the remaining odors after the primary drying in the first stage.
A method for producing semi-dry orchid which maintains its shape.
The method according to claim 1,
Wherein the secondary drying in the third step is performed in a far-infrared ray dryer at 90 to 100 DEG C for 4 to 6 hours.
A method for producing semi-dry orchid which maintains its shape.
The method according to claim 1,
Wherein the third drying in the fourth step is performed in a far-infrared ray dryer at 55 to 65 DEG C for 9 to 11 hours.
A method for producing semi-dry orchid which maintains its shape.
The method according to claim 1,
Characterized in that an additional excipient, dextrin, is added before or after the third or fourth step,
A method for producing semi-dry orchid which maintains its shape.
10. The method of claim 9,
Wherein the dextrin is present in an amount of 2.5 to 20% by weight based on the weight of the remaining odor after the primary drying in the first stage.
A method for producing semi-dry orchid which maintains its shape.
10. A semi-dry audi, which is produced and maintained in the manner of any one of the preceding claims.

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