KR20160058993A - Manufacturing method for semi-dried mulberry having improved stability of cyanidin-3-gluoside and preserved shape using far infrared drying and semi-dried mulberry manufactured using the same - Google Patents

Abstract

The present invention relates to a method for manufacturing semi-dried mulberries having improved C3G pigment stability and a maintained shape using far-infrared radiation and semi-dried mulberries manufactured using the same. According to the present invention, the method for manufacturing semi-dried mulberries having improved C3G pigment stability and a maintained shape comprises: a first step of preparing frozen mulberries; a second step of leaving the prepared frozen mulberries at room temperature of 20-25°C for 7-8 hours or heat-treating the prepared frozen mulberries at 60-90°C for 2-3 hours, thereby separating a mulberry juice; a third step of primarily drying the mulberries, which remain after the separation of the mulberry juice, using far-infrared radiation under conditions of 60-65°C for 3-4 hours, thereby preparing a mulberry-dried material; a fourth step of adding honey to the mulberry-dried material, followed by mixing, thereby coating surfaces of the mulberries with the honey; and a fifth step of secondarily drying the honey-coated mulberries using far-infrared radiation under conditions of 35-40°C for 20-30 hours. Therefore, provided are: a method for manufacturing semi-dried mulberries, which have improved C3G pigment stability, of which the intrinsic shape of the mulberries is maintained intact at room temperature, and which can be stored for a long period of time; and semi-dried mulberries manufactured using the method.

Description

[0001] The present invention relates to a process for preparing semi-dried oats which is improved in stability of C3G pigments by using far-infrared rays, using far infrared drying and semi-dried mulberry manufactured using the same}

The present invention relates to a method for producing a semi-dry audi having improved C3G color stability by using far-infrared rays and maintaining the morphology, and more particularly to a semi-dry audi prepared by using far infrared rays, The present invention relates to a semi-dry audio capable of maintaining long-term storage while maintaining the inherent form of the audio at room temperature as the stability of the pigment is improved.

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 process for preparing semi-dried oats using far-infrared rays and honey, and a semi-drying oats manufactured using the same, in order to maintain the original shape of the oats at room temperature while maintaining the C3G color stability, .

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 attain the above object, the present invention provides a method for preparing semi-dried oats having improved shape stability with improved C3G color stability, comprising the steps of: preparing frozen oats; preparing frozen oats at room temperature, A second step of separating the oily juice by leaving it for 8 hours, the third step of drying the remaining oak which has been separated from the oak juice by far-infrared rays at 60 to 65 ° C for 3 to 4 hours, A fourth step of adding honey to the dried material to coat the honey on the surface of the oder, and a fifth step of secondary drying the honey-coated oder with far-infrared rays under the condition of 35 to 40 ° C for 20 to 30 hours .

According to still another aspect of the present invention, there is provided a method for preparing a semi-dried edible product comprising the steps of: preparing a frozen edible product; heat-treating the prepared frozen edible product at 60 to 90 ° C for 2 to 3 hours to separate the edible product; The third step of drying the remaining odi after separating the odi juice with far-infrared rays under a condition of 60 to 65 ° C for 3 to 4 hours to prepare dried odi, adding honey to the dried odi, And a fifth step of secondary drying the honey-coated audi with far-infrared rays at 35 to 40 ° C for 20 to 30 hours.

In the fourth step, the honey is added in an amount of 10 to 30% by weight based on the weight of the dried product of the third step.

And 5 to 10% by weight of dextrin is further added to the weight of the dried oedicus in the third step when the honey of the fourth step is added.

The semi-dry Odie of the present invention is characterized in that the shape is maintained while the C3G coloring matter stability is improved by the production method.

The present invention improves the stability of C3G pigment and maintains the inherent form of Audi at room temperature and improves the taste at room temperature, thereby contributing to the promotion and dissemination of audi consumption.

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.

FIG. 1 is a flowchart illustrating a method for manufacturing a semi-dry audio in which the C3G coloring stability is improved and the shape is maintained according to an embodiment of the present invention.
FIG. 2 is a flow chart illustrating a method of manufacturing a semi-dry audio in which the C3G coloring stability is improved and the shape is maintained according to an embodiment of the present invention.
FIG. 3 is a photograph showing an audi state according to the manufacturing steps of the semi-dry audi according to the present invention (the step of separating the odd juice -> the primary drying -> the honey coating step).
Fig. 4 is a photograph showing the shape of the semi-dried oats produced by the examples and the comparative examples. Fig.

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.

Figs. 1, 2 and 3 are diagrams showing a method for producing a semi-dried oak which is improved in C3G coloring stability of the present invention and in which the shape thereof is maintained.

First, it is the step of segregating the juice (S1O). In this step of separating the oud juice, frozen oats are left at room temperature (20 to 25 ° C) for 7 to 8 hours (Fig. 1) to separate the juice from the oud or heat-treated at 60 to 90 ° C for 2 to 3 hours To separate the juice from the Audi.

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 form of the odor even at room temperature, it is necessary to separate the odor juice containing a certain amount of moisture before the first and second drying steps to inactivate the oxidizing enzyme. That is, in the case of passing through the first and second drying steps without going through the present step, the oxidative enzyme inactivation is not carried out, so that the first and second drying steps cause corruption, .

Then, it is a step (S20) of manufacturing the dried product of an audi. In this step, the remaining odi after the separation of the sesame juice is firstly dried for 3 to 4 hours by far infrared rays under the condition of 60 to 65 ° C, It is possible to maintain the shape and to improve the stability of the C3G pigment.

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 odors for maintaining shape and C3G color stability as a drying device.

In addition, the primary drying is performed for 3 to 4 hours in a far-infrared ray under the condition of 60 to 65 ° C on the basis of 1 kg of an audi. This is the optimum condition to keep the nutrients of the ood as much as possible and to separate the oodi juice up to just before the ood surface is dried. When the oodine is dried for a long time at a low temperature outside the above temperature and time, In the case of drying in a short time at a high temperature outside the above temperature and time, the morphology of the audi is changed or the stability of the C3G pigment is changed and the product value The temperature and time of the primary drying step are very important for achieving the object of the present invention.

Next, it is a step of coating honey (S3O). In this honey coating step, honey is coated on the surface of the Audi by adding and mixing honey to the dried honey.

In this case, the honey is added in an amount of 10 to 30% by weight based on the weight of the dried oodi, wherein when the honey is added in an amount of less than 10% by weight based on the weight of the oodi left after the primary drying, When the flavor is added in an amount of more than 30% by weight, too much honey may cause too much sweetness, which may cause consumers to feel rejection.

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 The morphology of the oder may be deformed, or when the oder is rough after the second drying, the honey coated on the oder surface may not be dried properly, After tea drying, it should go through.

Further, dextrin, which is an excipient, may be further added in this step.

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.

At this time, it is preferable that dextrin is added with dextrin in an amount of 5 to 10% by weight based on the weight of the dried product. If less than 5% by weight of dextrin is added, the surface of the finally obtained semi-dry orchid has a viscosity, which can cause the oak flesh to appear on the hand when touched. In addition, when dextrin is added in an amount exceeding 10% by weight, an inefficient cost may be incurred because the added amount of dextrin is excessive as compared with the effect of preventing the moisture absorption of the semi-dried orchid finally obtained.

Next, the second far-infrared ray drying step is performed (S40). The second far-infrared ray drying step is a second drying of the honey-coated odor with far-infrared rays. The second infrared ray drying step allows drying the honey-coated odor without increasing the degree of corruption, Finally, it is possible to store at room temperature for a long time.

In this case, the secondary drying is performed in a far-infrared ray dryer at 35 to 40 ° C for 20 to 30 hours. When the drying temperature is less than 35 ° C and less than 20 hours, drying is not properly performed. There is a fear that the drying may be continued for more than 30 hours.

If the drying temperature exceeds 40 ° C. and the drying time is more than 30 hours, the volume of the audi may be reduced due to an excessive drying process. If the drying temperature is less than 20 hours, the temperature may be too high.

In order to accomplish the object of the present invention, it is desirable to separate the odor juice from the frozen odor first, to dry the honey before the coating, and then to dry the honey after the honey is coated, It is a very important essential process.

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> C3G  Semi-drying with improved dye stability and morphology Audi 1  Produce

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

Then, the mixture was allowed to stand at room temperature for 8 hours at 25 DEG C to isolate the juice. At this time, the weight of the remaining odor after the separation of the oud juice was 500 ~ 750g.

Then, the resultant was placed in a far-infrared ray dryer at 60 ° C and dried for 3 hours for primary drying to obtain an oderly dried product. At this time, the weight of the dried product was 300 to 500 g.

Then, 20% by weight of honey was added to the dried product of the oodi, and the honeycomb was coated with the honeycomb.

Then, the dried honeycomb structure was placed in a far-infrared ray dryer at 38 ° C. and then dried for 20 hours. Thus, the stability of the C3G dye of the present invention was improved and the morphology of the semi-dried odor 1 (weight 150 to 300 g, moisture content 11 To 16%).

< Example  2> C3G  Semi-drying with improved dye stability and morphology Audi 2  Produce

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

Then, the seeds were heat-treated at 60 ° C for 3 hours to separate the seed juice. At this time, the weight of the remaining odor after the separation of the oud juice was 500 ~ 750g.

Then, the resultant was placed in a far-infrared ray dryer at 60 ° C and dried for 3 hours for primary drying to obtain an oderly dried product. At this time, the weight of the dried product was 300 to 500 g.

Then, 20% by weight of honey was added to the dried product of the oodi, and the honeycomb was coated with the honeycomb.

Then, the dried honeycomb structure was placed in a far-infrared ray dryer at 38 ° C. and then dried for 20 hours. Thus, the stability of C3G dye of the present invention was improved and the morphology of the semi-dried odor 2 (weight 150 to 300 g, moisture content 11 ~ 16%).

< Example  3> C3G  Semi-drying with improved dye stability and morphology Audi 3  Produce

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

Then, heat treatment was performed at 90 ° C for 2 hours to separate the oud juice. At this time, the weight of the remaining odor after the separation of the oud juice was 500 ~ 750g.

Then, the resultant was placed in a far-infrared ray dryer at 60 ° C and dried for 3 hours for primary drying to obtain an oderly dried product. At this time, the weight of the dried product was 300 to 500 g.

Then, 20% by weight of honey was added to the dried product of the oodi, and the honeycomb was coated with the honeycomb.

Then, the dried honeycomb structure was placed in a far-infrared ray dryer at 38 ° C. and then dried for 20 hours to obtain a semi-dried oder 3 (weight 150 to 300 g, moisture content 11 To 16%).

< Example  4> C3G  Semi-drying with improved dye stability and morphology Audi 4  Produce

(5% by weight based on the weight of the dried product) was added in the same manner as in Example 1 except that the addition of honey added dextrin (5% by weight based on the weight of the dried product) further improved the C3G coloring stability of the present invention, Weight 150 ~ 300g, moisture content 11 ~ 16%).

&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.

Seed of juice Primary drying
(Manufactured by Odie Corporation) Honey coating Secondary drying
(Semi-dry, manufactured by Audi) Example 1 Room temperature (25 ° C), 8 hours
Neglect 60 ° C, 3 hours
Far-infrared drying Addition of 20% by weight of honey to the weight of the oder dry matter 38 ℃, 20 hours far-infrared drying Example 2 Heat treatment at 60 ℃ for 3 hours 60 ° C, 3 hours
Far-infrared drying Addition of 20% by weight of honey to the weight of the oder dry matter 38 ℃, 20 hours far-infrared drying Example 3 Heat treatment at 90 ° C for 2 hours 60 ° C, 3 hours
Far-infrared drying Addition of 20% by weight of honey to the weight of the oder dry matter 38 ℃, 20 hours far-infrared drying Example 4 Room temperature (25 ° C), 8 hours
Neglect 60 ° C, 3 hours
Far-infrared drying 20% by weight of honey and 5% by weight of dextrin 38 ℃, 20 hours far-infrared drying Comparative Example 1 Room temperature (25 ° C), 8 hours
Neglect After the honey coating, the primary drying -> secondary drying of Example 1 Comparative Example 2 95 ℃, 11 hours far-infrared drying Frozen Audi  20% by weight of honey added) Comparative Example 3 75 ℃, 30 hours far infrared drying (no honey added) Comparative Example 4 Room temperature (25 ° C), 8 hours
Neglect 95 ° C, 5 hours
Far-infrared drying Addition of 20% by weight of honey to the weight of the oder dry matter 60 ℃, 20 hours far infrared drying Comparative Example 5 Room temperature (25 ° C), 8 hours
Neglect 60 ° C, 3 hours
Far-infrared drying Addition of 5% by weight of honey to the weight of the oder dry matter 38 ℃, 20 hours far-infrared drying Comparative Example 6 Room temperature (25 ° C), 8 hours
Neglect 60 ° C, 3 hours
Far-infrared drying The addition of 35% by weight of honey to the weight of the oder dry matter 38 ℃, 20 hours far-infrared drying Comparative Example 7 Room temperature (25 ° C), 8 hours
Neglect 60 ° C, 3 hours
Far-infrared drying Addition of 20% by weight of oligosaccharide to the weight of the oder dry matter 38 ℃, 20 hours far-infrared drying

<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, 2, 3 and 4, 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 7, and their dry state was confirmed. The results were as shown in Table 2 and FIG.

Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Moisture content
(%) 15.0 14.0 13.0 15.0 10.0 21.0 25.0 9.7 13.2 15.0 13.2 Dry state shape
maintain shape
maintain shape
maintain shape
maintain shape
transform shape
transform shape
transform shape
transform shape
transform shape
maintain Shape transformation

As shown in Table 2 and FIG. 4, Examples 1 to 4 of the present invention show moisture contents of 11.0 to 16.0%, and even in the final product after the drying process, as shown in FIG. 4, 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, in Comparative Example 1, the honey was coated first after separating the oily juice, and then the first and second far-infrared rays were dried, and in the final product after the drying process, And the volume was reduced or the shape was deformed.

In addition, in the case of Comparative Examples 2 and 3, the moisture content was not dried and the moisture content was high. In the case of Comparative Example 4, the moisture content was measured to be low and dried.

In addition, in Comparative Example 5, the content of honey was so low that honey coating was not properly performed, and the shape of the final product was confirmed to be deformed.

In addition, in Comparative Example 7, oligosaccharide was used instead of honey, and it was 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 to 4 and Comparative Examples 1 to 7 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 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 flavor 9.5 9.4 9.2 9.7 8.3 7.5 3.2 7.0 4.5 5.2 4.3 Likelihood 9.8 9.3 9.5 9.8 5.0 5.8 5.2 4.4 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 above, the semi-dry odor of Examples 1 to 4 of the present invention was that honey was appropriately added, and even after drying, sweetness was added to the odi, and the taste was excellent, Respectively.

On the contrary, in the remaining Comparative Example 3, the sweetness was not felt at all and the overall evaluation was low. In Comparative Example 5, the content of honey was too low to obtain the sweetness added in the final product. In Comparative Example 7, , It was also difficult to feel the added sweetness in the final product, so consumer preference was generally low. Also, in Comparative Example 6, the sweetness was too strong due to the excessive addition of honey, and the consumer's preference was low.

In the other comparative examples 1, 2, and 4, the taste with honey was partially felt, but the degree of preference of consumers was evaluated visually.

< Experimental Example  3> Semi-Dry of Audi C3G  Pigment content measurement

1. Experimental Method

In order to measure the content of C3G pigment in the samples of Examples 1, 2, 3 and Comparative Example 4, each sample was first stored in an ultra-low temperature freezer (ilShin DEEP FREEZER, ilShin Lab Co., Ltd) And then lyophilized at -85 ° C (ilShin VACUUM TRAY FREEZE DRYER, ilShin Lab Co., Ltd). 1 g each of lyophilized semi-dry OD powder was extracted with 10 ml of 5% formic acid and analyzed by HPLC.

The content of cyanidin-3-glucoside (C3G), an anthocyanin standard, and HPLC chromatogram were compared. The concentration of C3G in each sample was calculated by area ratio based on the concentration of C3G standard substance, and C3G, an anthocyanin standard substance, was purchased from Genay France. HPLC analysis was performed at 520 nm using a Waters project system. The column used was XTerra RP18 5 μm (4.6 × 250 mm) and the temperature of the column was maintained at 20 ° C. The mobile phase was H ₂ O: CH ₃ CN: formic acid = 50: 45: 5 (V / V) and the flow rate was 0.8 ml / min.

2. Experimental results

The C3G pigment content was measured as shown in Table 4 below.

Example 1 Example 2 Example 3 Comparative Example 4 C3G pigment content 636 ppm 279 ppm 221 ppm 11 ppm

As shown in Table 4, the content of C3G in Example 1, which was thawed at room temperature, was the highest at 636 ppm. In Example 2, which was heat-treated at 60 ° C, it was 279 ppm. However, the content of C3G in Comparative Example 4 was as low as 11 ppm. As a result, it was confirmed that C3G content of the method (Examples 1 to 3) for preparing semi-dried oats after separating oud juice according to the present invention is more stable than that of Comparative Example 4 (Comparative Example 4). This means that even if the semi-dried oodi production method of the present invention is carried out at a proper low temperature rather than a high temperature, it is possible to minimize destruction of functional ingredients such as vitamins and C3G pigment in the oud, And that it is possible to produce semi-arid oti.

As described above, the semi-dry audi finally obtained by the manufacturing method of the present invention can maintain the morphology of the audi and improve the stability of the C3G pigment, thereby enhancing the visual satisfaction of the consumer and enhancing the taste. Respectively.

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 (8)

A first step of preparing freezing audi;
A second step of allowing the prepared frozen dough to stand at 20 to 25 ° C at room temperature for 7 to 8 hours to isolate the juice;
A third step of drying the remaining odi after separating the oily juice by far-infrared rays under a condition of 60 to 65 ° C for 3 to 4 hours to produce dried oak;
A fourth step of coating the honey on the surface of the oud by adding and mixing honey to the dried oud,
And a fifth step of secondary drying the honey-coated audi with far-infrared rays under a condition of 35 to 40 ° C for 20 to 30 hours to improve C3G color stability and maintain the morphology.
Process for the production of semi-dried orchids.
The method according to claim 1,
Wherein the honey is added in an amount of 10 to 30% by weight based on the weight of the dried product of the third step.
Process for the production of semi-dried orchids.
The method according to claim 1,
And 5 to 10% by weight of dextrin is further added to the weight of the dried product of the third step when the honey of the fourth step is added.
Process for the production of semi-dried orchids.
4. A semi-drying adhesive according to any one of claims 1 to 3, characterized in that the C3G dye stability is improved and the shape is maintained.
A first step of preparing freezing audi;
A second step of heat-treating the prepared frozen dough at 60 to 90 ° C for 2 to 3 hours to isolate the juice;
A third step of drying the remaining odi after separating the oily juice by far-infrared rays under a condition of 60 to 65 ° C for 3 to 4 hours to produce dried oak;
A fourth step of coating the honey on the surface of the oud by adding and mixing honey to the dried oud,
And a fifth step of secondary drying the honey-coated audi with far-infrared rays under a condition of 35 to 40 ° C for 20 to 30 hours to improve C3G color stability and maintain the morphology.
Process for the production of semi-dried orchids.
6. The method of claim 5,
Wherein the honey is added in an amount of 10 to 30% by weight based on the weight of the dried product of the third step.
Process for the production of semi-dried orchids.
6. The method of claim 5,
And 5 to 10% by weight of dextrin is further added to the weight of the dried product of the third step when the honey of the fourth step is added.
Process for the production of semi-dried orchids.
7. A semi-dry audi, produced by the method of any one of claims 5 to 7, characterized in that C3G dye stability is improved and morphology is maintained.

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