KR20160007793A - Method for manufacturing semi-dried original type snack and original type snack using the method - Google Patents

Abstract

The present invention relates to a method for manufacturing a dried vegetable snack, and more specifically, to a method for manufacturing a dried vegetable snack capable of preventing glaucous appearance and/or chlorosis on the surface of dried vegetables, while maintaining the nutrients, taste, and flavor of the vegetables; and enabling storage for a long period of time. The dried vegetable snack of the present invention is feasible for mass production and commercialization, due to suppressed glaucous appearance and/or chlorosis during the circulation process of the same.

Description

METHOD FOR MANUFACTURING SEMI-DRIED ORIGINAL TYPE SNACK AND ORGINAL TYPE SNACK USING THE METHOD BACKGROUND OF THE INVENTION 1. Field of the Invention [0001]

More particularly, the present invention relates to a method of manufacturing a dried vegetable snack, in which the nutrients, taste and flavor of the vegetable are kept intact and kept for a long period of time without causing white and / or white matter on the surface of the dry vegetable And a method of manufacturing a vegetable snack.

Vegetables can be classified into light leaf vegetables, root vegetables and fruit vegetables depending on the part used. The leafy vegetables such as cabbage, cabbage, lettuce, and spinach, such as leaf, onion, and garlic, which are transformed into a storage organ, using flower buds such as cauliflower, using young stems such as asparagus and bamboo shoots It belongs here. The root vegetables include root, sweet potato and horse root, such as radish, turnip, carrot and burdock, and the like, in which a part of the root is rooted with root, root root, potato and ginger. The fruits and vegetables are vegetables for edible fruit of the reproductive organs, such as cucumbers, vegetables such as cucumbers, pumpkins and melons, vegetables and legumes such as peppers, tomatoes and branches, beans and vegetables such as peas and kidney beans, and strawberries and corn .

The vegetable may be used by itself, but may be used after being processed and packaged in various ways in order to improve shelf life and provide a new taste. Conventional methods for improving shelf-life, such as prevention of microbial spoilage, include frying vegetables, salt or sugar-on, drying, and freezing or chilling.

Among them, the drying method is a process of washing → steam cooking → cutting → drying, and the dried vegetable produced by the conventional manufacturing method has a problem that the sugar crystals or starch flows out on the surface of the vegetable and the whitening and / There is a problem in that the user is exposed to the outside.

Therefore, since the shelf life is set so as not to cause white and / or white matter phenomenon, it has limitations on mass production and commercialization.

In the prior art related to the present invention, Korean Patent No. 10-1021066 discloses a process for preparing sweet potato malt leprosy, which is prepared by washing, peeling, washing, steaming, cooling, cutting, drying, freezing, thawing, Method is disclosed, but the technical structure is different from that of the present invention.

SUMMARY OF THE INVENTION Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and an object of the present invention is to provide a healthy nutritious snack which has not been subjected to a hot water treatment process.

That is, the present invention is to provide a method for manufacturing a dried vegetable snack having improved shelf life by suppressing whitening and / or whitening of dry vegetables, and improving taste and palatability.

Another object of the present invention is to provide a dried vegetable snack prepared by the above method.

According to an aspect of the present invention, there is provided a method for preparing a vegetable oil, comprising the steps of: washing and cutting off a vegetable selected from the group consisting of root vegetables and fruit vegetables; Extracting and concentrating vegetables selected from the group consisting of root vegetables and fruit vegetables to produce a vegetable concentrate; Adding the vegetable concentrate to an appropriate amount of water to prepare a cooking liquid; Adding the pretreated vegetable to the matured juice and cooking it; And drying the matured vegetable. The present invention also provides a method for manufacturing a dried vegetable snack.

According to one embodiment of the present invention, the root vegetables are selected from the group consisting of sweet potatoes, potatoes and carrots.

According to another embodiment of the present invention, the fruit and vegetables are selected from the group consisting of amber, pumpkin and old amber.

According to another embodiment of the present invention, the vegetable used in the pretreatment step and the concentrated liquid production step are the same technical features.

According to another embodiment of the present invention, the step of preparing the vegetable concentrate comprises the step of extracting the vegetable oil at a temperature of 90 ° C to 110 ° C for 30 minutes to 2 hours, An enzyme decomposition step of decomposing the enzyme extract by adding the enzyme to the vegetable extract obtained in the extraction step; An enzyme inactivation step for stopping the enzyme reaction by heating the enzyme digestion solution obtained in the enzyme digestion step at a temperature of 80 ° C to 100 ° C for 5 minutes to 20 minutes; And the enzyme decomposition solution obtained in the enzyme inactivation step is filtered, and then the filtrate is concentrated to produce a vegetable concentrate.

According to another embodiment of the present invention, the enzyme is selected from the group consisting of amylase, pectinase, cellulase, and protease.

According to another embodiment of the present invention, the enzymatic decomposition step is performed by adding 0.01 to 0.3 parts by weight of an enzyme to 100 parts by weight of the vegetable extract solution and heating at 40 to 60 ° C. for 3 to 5 hours. .

According to another embodiment of the present invention, the vegetable concentrate is selected from the group consisting of sugar, oligosaccharide, sorbitol, xylitol, maltodextrin, glucose, maltose, fructose, fructose, glucose, isomerized sugar, stevioside, starch syrup, And at least one saccharide selected from the group consisting of

According to another embodiment of the present invention, the sugar content of the above-mentioned juice is 20 to 30 Brix.

According to another embodiment of the present invention, the drying step is performed until the water content of the vegetable becomes 20% to 30%.

In another aspect of the present invention, there is provided a dried vegetable snack produced by the above method.

The green vegetable snack of the present invention can provide a healthy and safe snack by breaking away from the conventional hot flour, butter, synthetic spices, synthetic flavoring, and the like.

Also, the snack of green vegetables of the present invention is advantageous for mass production and merchandising since the whitening and / or whitening phenomenon occurring during the distribution process is suppressed.

1 is a flowchart illustrating a method of manufacturing a dried vegetable snack according to an embodiment of the present invention.

Hereinafter, a method of manufacturing a green vegetable snack according to the present invention will be described in detail with reference to the flowchart of FIG.

FIG. 1 is a schematic diagram illustrating a method of manufacturing a dry vegetable according to the present invention, which comprises the steps of washing and cutting vegetables, preparing a concentrated vegetable juice, preparing a cooking liquid, and drying and drying.

First prepare and wash vegetables.

In order to prepare a dried vegetable snack according to the present invention, vegetables selected from the group consisting of root vegetables and fruit vegetables are prepared and washed to remove foreign matter.

Said root vegetables are not particularly limited to their kind but are preferably selected from the group consisting of sweet potatoes, potatoes and carrots.

The fruit and vegetables are not particularly limited to the kind thereof, but are preferably selected from the group consisting of amber, pumpkin and old amber.

In the present invention, root vegetables or fruit vegetables of all kinds can be used, and the present invention is not limited thereto.

Preferably, the vegetable is the same as the vegetable used in the vegetable concentrate preparation step described later. In this case, flavors such as taste and aroma unique to vegetables can be preserved.

When the washing of the vegetables is completed, the washed vegetables are cut and pretreated.

At this time, the washed vegetables remove the husks before cutting, so that the vegetable concentrate can be supplied to the inside of the vegetables when it is cooked in the cooking liquid containing the vegetable concentrate.

The size of the cut vegetables is not particularly limited and can be cut in the form of a section and cut into a three-dimensional shape, but it is preferable that the vegetable concentrate is cut to an appropriate size so that it can be sufficiently introduced into the inside of the vegetable.

A vegetable concentrate is prepared.

The step of preparing the vegetable concentrate of the present invention is a step of extracting and enzymatically digesting the vegetable to prepare a concentrate. Specifically, the step of extracting the vegetable concentrate is carried out at a temperature of 90 to 110 ° C for 30 minutes to 2 hours, An enzyme decomposition step of decomposing the enzyme extract by adding the enzyme to the vegetable extract obtained in the extraction step; An enzyme inactivation step for stopping the enzyme reaction by heating the enzyme digestion solution obtained in the enzyme digestion step at a temperature of 80 ° C to 100 ° C for 5 minutes to 20 minutes; And the enzyme digestion solution obtained in the enzyme deactivation step is filtered, and the filtrate is concentrated to prepare a vegetable concentrate.

The vegetable can be easily extracted by boiling before extraction, and the vegetable can be boiled using a general steamer such as a pot or steam. The steaming time varies depending on the condition of the container and the vegetable used. However, when the steaming is performed using a general steaming machine, the steaming time is preferably 25 minutes to 40 minutes. When steam is used, the steaming time is preferably 15 minutes to 20 minutes.

Preferably, the cooked vegetables are cut or ground before extraction to increase the surface area.

In the extraction step, the vegetable is introduced into an extractor and added at a proper amount of water and extracted at a temperature of 90 ° C to 110 ° C for 30 minutes to 2 hours. The reason for limiting the temperature and the time is as follows. If the extraction of one component is not smooth and exceeds the above conditions, the taste, flavor, nutrition, etc. inherent to the vegetable can not be harmonized.

Specifically, 0.01 to 0.3 part by weight of the enzyme is added to 100 parts by weight of the vegetable extract, and the mixture is incubated at a temperature of 40 to 60 DEG C for 3 hours To 5 hours.

At this time, the enzyme may use one or more selected from the group consisting of amylase, pectinase, cellulase, and protease.

After the enzyme decomposition, the enzyme is inactivated by heating at a temperature of 80 to 100 DEG C for 5 to 20 minutes. (Enzyme inactivation step)

After the enzymatic reaction is completed, the enzymatic digestion solution is filtered to remove foreign substances such as bark, and the filtrate is concentrated to prepare a vegetable concentrate.

When the sugar content is less than 40 brix, the effect of inhibiting the whitening and / or whitening phenomenon is insufficient and the cooking time is prolonged. Therefore, the concentration of the vegetable concentrate in the cooking process This is because the efficiency is lowered.

According to an embodiment of the present invention, the vegetable concentrate may be selected from the group consisting of sugar, oligosaccharide, sorbitol, xylitol, maltodextrin, glucose, maltose, fructose, fructose, glucose, isomerized sugar, stevioside, starch syrup, To thereby reduce the manufacturing cost of the dried vegetables.

It is preferable that the added saccharide is added in an amount of 5 to 20 parts by weight based on 100 parts by weight of the concentrated vegetable oil. If the added amount is less than 5 parts by weight, there is a problem that the manufacturing process is complicated, , There is a problem that the inherent flavor of the dry vegetable is deteriorated due to the heterogeneous taste of the added saccharide.

The vegetable concentrate is added to an appropriate volume of water The juice  .

When the vegetable concentrate is prepared as described above, the vegetable concentrate is added to water to prepare a cooked liquid.

If the sugar content is less than 10 brix, the amount of the sugar that penetrates into the vegetable is insufficient and the taste of the vegetable is too strong to be suitable as a snack. When the sugar content exceeds 70 bricks There is a problem that the self-immersion process is not smooth because the viscosity of the self-immersion liquid is high.

Preprocessed  Vegetables In the juice  It is cooked by putting.

The vegetable pretreated to the above-mentioned juice is added at a weight ratio of 4: 1 to 8: 1 and boiled at a temperature of 60 to 120 ° C for 3 to 30 minutes.

In this case, the mixing ratio of the mashing liquid and the vegetable is set to a weight ratio of 4: 1 to 8: 1. If the amount of the cooking liquid is less than the mixing ratio, the vegetable concentrate can not be sufficiently poured into the vegetable, This is excessive and inefficient. At this time, there is a risk of breakage in the process of boiling the preprocessed vegetables, so it is desirable to add vegetables after boiling of the juice.

Homeless  Dry the vegetables.

The cooked vegetables are dried at a temperature of 40 to 70 캜 for 5 to 8 hours to prepare a dried vegetable snack.

Preferably, the drying step is performed until the water content of the vegetable becomes 15% to 40%, and when the moisture content is 15% or less, the texture of the dried vegetable is hard and the texture is poor and the moisture content exceeds 45% There is a problem that the storage stability of the vegetables is deteriorated due to the high water content.

The present invention also relates to a dried vegetable snack produced by the above-mentioned production method.

Hereinafter, the present invention will be described in detail with reference to Examples.

However, the following examples are intended to illustrate the contents of the present invention, but the scope of the present invention is not limited by the following examples.

Manufacturing example  1: Production of sweet potato concentrate

The cooked sweet potatoes were placed in an extraction tank, and purified water was added thereto, followed by extraction at 100 ° C for 1 hour. The extract was digested at 50 ° C for 4 hours with an enzyme (amylase 0.2%, pectinase 0.1%) and then heated at 90 ° C for 10 minutes to inactivate the enzyme. The lysate was filtered and concentrated to produce a concentration of 100 Brix or more sweet potato.

Manufacturing example  2: Manufacture of pumpkin concentrate

The pumpkin was placed in an extraction tank, and purified water was added, followed by extraction at 100 ° C for 1 hour. The extract was digested at 50 ° C for 4 hours with an enzyme (amylase 0.2%, pectinase 0.1%) and then heated at 90 ° C for 10 minutes to inactivate the enzyme. The digested solution was filtered and concentrated to produce a concentrated pumpkin concentrate of 100 Brix or higher.

Example  One : Sweet potato  Snack Manufacturing

The washed sweet potatoes were removed from the flour and cut into appropriate size.

An appropriate amount of purified water was added to the sweet potato concentrate prepared in Preparation Example 1 to prepare a 5 Brix matured juice.

The cut sweet potatoes were placed in a mashing machine, matured at 100 ° C for 6 minutes, and dried at 60 ° C for 7 to 8 hours to prepare dried sweet potato snacks.

Example  2 : Sweet potato  Snack Manufacturing

A sweet potato snack was prepared in the same manner as in Example 1, except that an appropriate amount of purified water was added to the sweet potato concentrate prepared in Preparation Example 1 to prepare a 10 Brix mulled solution.

Example  3: Sweet potato  Snack Manufacturing

A sweet potato snack was prepared in the same manner as in Example 1, except that an appropriate amount of purified water was added to the sweet potato concentrate prepared in Preparation Example 1 to prepare a juice of 20 Brix.

Example  4 : Sweet potato  Snack Manufacturing

A sweet potato snack was prepared in the same manner as in Example 1, except that an appropriate amount of purified water was added to the sweet potato concentrate prepared in Preparation Example 1 to prepare a 30 Brix self-sustaining solution.

Example  5: Sweet potato  Snack Manufacturing

A sweet potato snack was prepared in the same manner as in Example 1, except that an appropriate amount of purified water was added to the sweet potato concentrate prepared in Preparation Example 1 to prepare a 50 Brix matured juice.

Example  6: Sweet potato  Snack Manufacturing

A sweet potato snack was prepared in the same manner as in Example 1, except that an appropriate amount of purified water was added to the sweet potato concentrate prepared in Preparation Example 1 to prepare a juice of 70 Brix.

Example  7: Sweet potato  Snack Manufacturing

A sweet potato snack was prepared in the same manner as in Example 1, except that an appropriate amount of purified water was added to the sweet potato concentrate prepared in Preparation Example 1 to prepare an 80 Brix self-sustaining solution.

Comparative Example  One

Sweet potato maltose sold in the market was used as a control.

Comparative Example  2

A snack prepared in the same manner as in Example 1 was used as a control, except that 20% by weight of sugar water was used as the juice.

Example  8 : Tang pumpkin  Snack Manufacturing

The washed pumpkin was evacuated and cut to an appropriate size.

An appropriate amount of purified water was added to the concentrated juice concentrate prepared in Preparation Example 2 to prepare a 5 Brix juice.

The cut pumpkin was placed in a mashing machine and matured at 90 ° C for 10 minutes and then dried at 50 ° C for 6 hours to prepare a goat gourd snack.

Example  9: Tang pumpkin  Snack Manufacturing

A guangdong sweet pea snack was prepared in the same manner as in Example 7, except that an appropriate amount of purified water was admixed to the concentrated juice concentrate prepared in Preparation Example 2 to prepare a 10 Brix juice.

Example  10: Tang pumpkin  Snack Manufacturing

A soft gooseberry snack was prepared in the same manner as in Example 7, except that a juice of 20 Brix was prepared by admixing an appropriate amount of purified water to the concentrated pumpkin concentrate prepared in Preparation Example 2.

Example  11: Tang pumpkin  Snack Manufacturing

A soft gooseberry snack was prepared in the same manner as in Example 7, except that an appropriate amount of purified water was admixed to the concentrated juice concentrate prepared in Preparation Example 2 to prepare a 30 Brix juice.

Example  12: Tang pumpkin  Snack Manufacturing

The resulting sweet persimmon snack was prepared in the same manner as in Example 7, except that an appropriate amount of purified water was added to the concentrated pumpkin concentrate prepared in Preparation Example 2 to prepare a 50 Brix juice.

Example  13: Tang pumpkin  Snack Manufacturing

A ganodermaucosa snack was prepared in the same manner as in Example 7, except that an appropriate amount of purified water was added to the concentrated juice concentrate prepared in Preparation Example 2 to prepare a 70 Brix juice.

Example  14: Tang pumpkin  Snack Manufacturing

A soft gooseberry snack was prepared in the same manner as in Example 7 except that an appropriate amount of purified water was admixed to the concentrated juice concentrate prepared in Preparation Example 2 to prepare an 80 Brix juice.

Comparative Example  3

A snack prepared in the same manner as in Example 7 was used as a control, except that the cooked process of the present invention was subjected to a steaming treatment (110 ° C, 30 minutes).

Comparative Example  4

A snack prepared in the same manner as in Example 7 was used as a control, except that 20% by weight of sugar water was used as the juice.

Experimental Example  One : Sweet potato  Percentage of snacks Incidence rate  Measure

The percentage of incidence (%) in the storage period of the experimental group and the control group was measured using the snack of the comparative examples 1 and 2 as a control group, and the results were shown in the following Table 1 Respectively.

1 week 3 weeks 5 weeks 7 weeks 9 weeks 11 weeks Example 1 0% 0% 0% 2% 5% 6% Example 2 0% 0% 0% 0% 3% 5% Example 3 0% 0% 0% 0% 0% 2% Example 4 0% 0% 0% 0% 0% 0% Example 5 0% 0% 0% 0% 0% 0% Example 6 0% 0% 0% 0% 0% 0% Example 7 0% 0% 0% 0% 0% 0% Comparative Example 1 0% 5% 10% 15% 20% 40% Comparative Example 2 0% 5% 10% 15% 20% 20%

Experimental Example  2 : Tang pumpkin  Percentage of snacks Incidence rate  Measure

The percentage of incidence (%) in the storage period of the experimental group and the control group was measured using the snack of Comparative Example 3 and 4 as a control group and the results were shown in the following Table 2 Respectively.

1 week 3 weeks 5 weeks 7 weeks 9 weeks 11 weeks Example 8 0% 0% 0% 0% 3% 5% Example 9 0% 0% 0% 0% 2% 4% Example 10 0% 0% 0% 0% 0% 0% Example 11 0% 0% 0% 0% 0% 0% Example 12 0% 0% 0% 0% 0% 0% Example 13 0% 0% 0% 0% 0% 0% Example 14 0% 0% 0% 0% 0% 0% Comparative Example 3 0% 5% 10% 15% 20% 40% Comparative Example 4 0% 5% 10% 15% 20% 20%

Since the method of manufacturing the vegetable snack of the present invention is suitable for mass production and commercialization, it promotes the consumption of vegetables, thereby activating the local economy by increasing the income of the growers and contributing to the increase of exports as the distribution period of the product becomes longer do.

In addition, due to the increase in the obesity population and the diabetic patients around the world, consumers' interest in foods not containing low-calorie foods and synthetic additives has been increasing, and thus the market size is expanding, which is industrially applicable.

Claims (11)

Washing and cutting the selected vegetables from the group consisting of root vegetables and fruit vegetables, and pretreating them;
Extracting and concentrating vegetables selected from the group consisting of root vegetables and fruit vegetables to produce a vegetable concentrate;
Adding the vegetable concentrate to an appropriate amount of water to prepare a cooking liquid;
Adding the pretreated vegetable to the matured juice and cooking it; And
And drying the matured vegetable. ≪ Desc / Clms Page number 19 > The method according to claim 1,
Wherein the root vegetables are selected from the group consisting of sweet potatoes, potatoes and carrots. The method according to claim 1,
Wherein the fruit and vegetables are selected from the group consisting of amber, pumpkin, and old zucchini. The method according to claim 1,
Wherein the vegetable used in the pretreatment step and the concentrate preparation step are the same. The method according to claim 1,
The step of preparing the vegetable concentrate comprises the step of extracting the vegetable matter at a temperature of 90 ° C to 110 ° C for 30 minutes to 2 hours,
An enzyme decomposition step of decomposing the enzyme extract by adding the enzyme to the vegetable extract obtained in the extraction step;
An enzyme inactivation step for stopping the enzyme reaction by heating the enzyme digestion solution obtained in the enzyme digestion step at a temperature of 80 ° C to 100 ° C for 5 minutes to 20 minutes; And
Wherein the enzyme digestion solution obtained in the step of inactivating the enzyme is filtered, and the filtrate is concentrated to produce a vegetable concentrate. 6. The method of claim 5,
Wherein the enzyme is selected from the group consisting of amylase, pectinase, cellulase, and protease. 6. The method of claim 5,
Wherein the enzyme decomposition step is carried out at a temperature of 40 ° C to 60 ° C for 3 hours to 5 hours by adding 0.01 to 0.3 parts by weight of an enzyme to 100 parts by weight of the vegetable extract. The method according to claim 1,
Wherein the vegetable concentrate further comprises at least one saccharide selected from the group consisting of sugar, oligosaccharide, sorbitol, xylitol, maltodextrin, glucose, maltose, fructose, fructose, glucose, isomerized sugar, stevioside, starch syrup, honey and maple syrup ≪ RTI ID = 0.0 > 1, < / RTI > The method according to claim 1,
Wherein the sweetness of the cooked liquid is 10 Brix to 70 Brix. The method according to claim 1,
Wherein the drying step is performed until the water content of the vegetable becomes 15% to 40%. 10. A dried vegetable snack produced by the method of any one of claims 1 to 10.

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