KR20170064087A - Method for prepairing dry fruits and vegetables food - Google Patents
Method for prepairing dry fruits and vegetables food Download PDFInfo
- Publication number
- KR20170064087A KR20170064087A KR1020150168860A KR20150168860A KR20170064087A KR 20170064087 A KR20170064087 A KR 20170064087A KR 1020150168860 A KR1020150168860 A KR 1020150168860A KR 20150168860 A KR20150168860 A KR 20150168860A KR 20170064087 A KR20170064087 A KR 20170064087A
- Authority
- KR
- South Korea
- Prior art keywords
- dried
- present
- fruit
- food
- sugar solution
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 14
- 235000013305 food Nutrition 0.000 title abstract description 23
- 235000012055 fruits and vegetables Nutrition 0.000 title abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 26
- 235000013311 vegetables Nutrition 0.000 claims abstract description 15
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 238000007654 immersion Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 3
- 238000007710 freezing Methods 0.000 claims abstract description 3
- 230000008014 freezing Effects 0.000 claims abstract description 3
- 238000004108 freeze drying Methods 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 150000001720 carbohydrates Chemical class 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 17
- 235000011869 dried fruits Nutrition 0.000 abstract description 8
- 235000013324 preserved food Nutrition 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 230000018044 dehydration Effects 0.000 abstract 1
- 238000006297 dehydration reaction Methods 0.000 abstract 1
- 244000297179 Syringa vulgaris Species 0.000 description 2
- 235000004338 Syringa vulgaris Nutrition 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000004091 panning Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 240000004307 Citrus medica Species 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
Images
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
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
More particularly, the present invention relates to a process for producing dried food of the present invention, and more particularly, to a method for producing dried food of a fruit and vegetable which can be easily ingested by preserving and preserving nutritive components in a dry state by immersing the fruit slices into sugar and freeze- The present invention relates to a method for manufacturing dried fruit and vegetable food.
According to the present invention, there is provided a method for producing a dried and cooked food, comprising the steps of cutting a fruit or vegetable as a material, a sugar solution immersion step of immersing the cut material in a sugar solution, a dehydration step of extracting the material immersed in the sugar solution, And a lyophilizing step of rapidly freezing and drying the material in a state that the dehydrated material is put in a pan.
Description
More particularly, the present invention relates to a process for preparing dried food of the fruits and vegetables, which comprises the steps of immersing the fruit slices into sugar and freeze-drying them, thereby preserving and preserving nutritive components in a dry state, The present invention relates to a method for manufacturing a dried fruit and vegetable food.
As the living standard is improved and the alternative medicine is widely known, the well-being that wants to maintain beauty and health through food or food becomes popular, and the demand of various health food for maintaining beauty and health increases, .
In particular, foods consumed with fruits and vegetables are known to be healthy, and their consumption is increasing. Fruits and vegetables are consumed in raw or raw vegetables produced mainly in the season. They are processed and processed into dried foods or pickled foods for easy storage and preservation.
Korean Patent Laid-Open No. 10-2010-0129760 (a method for producing a lyophilized fruit lilac and a lyophilized fruit lilac prepared by the above method) and Korean Patent Laid- 0018898 (a process for the preparation of fruit-dried snacks).
The dried and cooked foods have improved storage and preservation functions, but their manufacturing process is complicated, and the manufactured state is hard or has a limitation in easy ingestion due to lack of texture.
SUMMARY OF THE INVENTION The present invention has been made in view of the above-described problems, and it is an object of the present invention to provide a method and apparatus for preserving and preserving nutritive components in a dried state by immersing an agricultural slice in sugar, followed by lyophilization, And to provide a method for manufacturing a dried fruit and vegetable food which can produce food.
According to another aspect of the present invention, there is provided a method for manufacturing a dried fruit and vegetable food comprising the steps of cutting a fruit or vegetable as a material, a sugar liquid immersion step of immersing the cut material in a sugar solution, And a freeze-drying step of rapidly freezing and drying the material in a state in which the material is put in a pan.
In addition, in the method for manufacturing dried fruit and vegetable food according to the present invention, the sugar solution immersion step is characterized in that a glucose solution having a concentration of 13% to 20% is used as a sugar solution.
In addition, the method for manufacturing a dried fruit and vegetable food according to the present invention is characterized in that in the lyophilization step, the poured material is rapidly frozen at -35 DEG C and dried to a moisture content of 5% or less.
According to the above-described constitution, the method of manufacturing dried and cooked food according to the present invention is characterized in that after the fruit slices are immersed in sugar and lyophilized, nutrients are preserved and maintained in a dry state, and dried foods of fruit and vegetables .
1 is a flow chart illustrating a method of manufacturing a dried and cooked food according to an embodiment of the present invention.
Hereinafter, a method for producing dried and cooked food according to the present invention will be described in detail with reference to the drawings and Examples.
FIG. 1 is a flowchart illustrating a method of manufacturing a dried and cooked food according to an embodiment of the present invention.
Referring to the drawings, a method of manufacturing a dried fruit and vegetable food according to the present invention includes a cutting step S10, a sugar solution immersion step S20, a dewatering step S30, a panning step S40 and a freeze- .
The cutting step S10 is a step of cutting a fruit or vegetable, which is a material, into slices of an appropriate size. Vegetables, such as apples, pears, strawberries, citron, or vegetables such as onions, garlic, cabbage, and the like, can be used, and the non-edible portions which can not be eaten after washing are removed and then cut into slices having a thickness of 1 to 3 mm .
The sugar solution immersion step (S20) is a step of immersing the cut material in a sugar solution. By immersing the material in the sugar solution, moisture is discharged to the inside of the container by the osmosis phenomenon, and the strength of the surface of the product is secured in the state that the sugar is coated on the surface of the container and dried. In the present invention, a glucose solution having a concentration of 13% to 20% can be used as a solution. Preferably, a 20% glucose solution is used. When 20% glucose solution is used, Degree.
The dewatering step (S30) is a step of removing the material immersed in the sugar solution to remove water from the material by dewatering.
The panning step S40 is a step of spreading the dewatered material into a pan to spread the dewatered material.
The freeze-drying step (S50) is a step in which the material is rapidly frozen and dried in a state of being put in a pan. The present invention rapidly freezes and freezes the material to below -35 占 폚 and dries the frozen material to a moisture content of 5% or less.
The dried product is packed in a depanning pan. The prepared dried fruit and vegetable food can not only be consumed together with the cookies, but can be added to the food or dissolved in water to be produced as a beverage. So that it can be ingested.
The method of manufacturing dried and cooked foods described above and shown in the drawings is only one embodiment for carrying out the present invention and should not be construed as limiting the technical idea of the present invention. The scope of protection of the present invention is defined only by the matters set forth in the following claims, and the embodiments improved and changed without departing from the gist of the present invention are obvious to those having ordinary skill in the art to which the present invention belongs It will be understood that the invention is not limited thereto.
Claims (3)
A sugar solution immersion step of immersing the cut material in a sugar solution,
A dehydrating step of extracting and dewatering the material immersed in the sugar solution,
A pouring step of pouring dehydrated material into the pan,
And a freeze-drying step of rapidly freezing and drying the material in a state of being put in the fan.
Wherein the sugar solution immersion step comprises using a glucose solution having a concentration of 13% to 20% as a saccharide solution.
Wherein the frozen material is rapidly frozen at -35 캜 and dried at a moisture content of 5% or less.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150168860A KR20170064087A (en) | 2015-11-30 | 2015-11-30 | Method for prepairing dry fruits and vegetables food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150168860A KR20170064087A (en) | 2015-11-30 | 2015-11-30 | Method for prepairing dry fruits and vegetables food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20170064087A true KR20170064087A (en) | 2017-06-09 |
Family
ID=59220133
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150168860A KR20170064087A (en) | 2015-11-30 | 2015-11-30 | Method for prepairing dry fruits and vegetables food |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20170064087A (en) |
-
2015
- 2015-11-30 KR KR1020150168860A patent/KR20170064087A/en not_active Application Discontinuation
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| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |