KR20190071382A - Method for manufacturing freeze-dried food improved health functionality - Google Patents

Abstract

The present invention relates to a method for preparing a lyophilized food with improved health functionality. The method comprises: a step (a) of cooling an object to be dried at an ultra-low temperature; a step (b) of vacuum-drying the object to be dried at room temperature; a step (c) of immersing the object to be dried in a nutrient solution; and a step (d) of lyophilizing the object to be dried to prepare a lyophilized food.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for manufacturing freeze-

The present invention relates to a method for producing a freeze-dried food having improved health function.

The fruits such as apples, pears, persimmons, and the like, such as yams, potatoes, sweet potatoes, etc., are generally consumed as they are or stored in a cool dark place and then shipped to the market. When stored in a state, after-ripening occurs at a temperature lower than room temperature, thereby maintaining the activation of enzymes present in the cells, resulting in a decrease in sugar content, a change in amino acid composition, a loss of flavor, There is a problem that the value of the product drops.

Recently, in order to prolong the preservation period of the fruits and bulbs, fruits or bulbs are cut into slices, and hot air is applied to the cut slices to evaporate moisture in the fruit to produce dried products, which are commercialized and marketed.

However, since fruits and bulbs cut into slices have direct contact with air, the longer the drying time, the more discoloration becomes. Further, in order to shorten the drying time, The shape is distorted, and nutrient destruction is large.

Recently, rapid freezing and vacuum freeze drying methods have been proposed and utilized so as to compensate for the disadvantages described above, and it has been spotlighted as being capable of rapid drying and minimizing tissue deformation.

Specifically, the freeze-drying method is a method of sublimating frozen water directly into water vapor in a state where the object is frozen at a low temperature and then the pressure in the process chamber in which the object is placed is lowered to less than the triple point of water, Moisture in the dried object in the form of ice is not liquefied due to the low partial pressure of water vapor below the triple point as the hot plate in the process chamber is gradually heated and sublimates directly into water vapor leaving a lot of space in the material. Porous objects dried by the lyophilization process can be rehydrated completely and quickly and have the advantage that damage can be minimized and deactivated even with heat sensitive materials.

However, there has been no description of a method for producing a freeze-dried food having enhanced health function using the above freeze-drying method.

Korean Patent No. 10-1362354 (Publication Date: 2014.02.06) Korean Patent Laid-Open No. 10-2016-0097457 (Publication date: Aug. 18, 2016).

Disclosure of Invention Technical Problem [8] 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 method for preparing a freeze-dried food having improved health functional properties by increasing the content of active ingredients such as vitamins in fruit or vegetables by using cryogenic cooling and freeze- And to provide a technical description of the method.

According to an aspect of the present invention, there is provided a method of manufacturing a liquid crystal display device, the method comprising: (a) contacting a dried product containing fruits or vegetables with a cooled liquefied gas at -190 to -80 ° C for 0.5 to 30 minutes to cryogenically cool the product; (b) supplying the dried material that has been cooled in the step (a) to a vacuum dryer and vacuum drying at room temperature; (c) dipping the dried material in a vacuum in the step (b) into a nutrient solution; And (d) lyophilizing the dried food immersed in the nutrient solution in the step (c) at a temperature of -50 to -20 ° C to prepare a freeze-dried food.

The dried product may include one selected from the group consisting of apples, strawberries, grapes, melons, squashes and yams, and the nutrient solution is selected from the group consisting of mushroom extract, herbal extract, vitamins and minerals And may include one or more species.

According to the method for preparing a freeze-dried food according to the present invention, the dried body containing fruits or vegetables is cryogenically cooled and vacuum-dried to form fine and uniform pores in the surface texture, Freeze-dried after being immersed in a nutrient solution, and various active ingredients contained in the nutrient solution are introduced to prepare a freeze-dried food having enhanced health functional properties.

The freeze-dried food prepared by the above-mentioned method can minimize tissue damage due to cryogenic cooling, can contain a large amount of nutrients, exhibit excellent health functionalities, and can receive various nutritional ingredients, thereby contributing to health promotion .

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a method for producing a freeze-dried food having improved health function according to the present invention.

Hereinafter, the present invention will be described in detail.

A method for producing a freeze-dried food according to the present invention comprises the steps of: (a) cooling a dried product containing fruits or vegetables to a temperature of -190 to -80 캜 for 0.5 to 30 minutes to cryogenically cool the dried product; (b) supplying the dried material that has been cooled in the step (a) to a vacuum dryer and vacuum drying at room temperature; (c) dipping the dried material in a vacuum in the step (b) into a nutrient solution; And (d) lyophilizing the to-be-dried material immersed in the nutrient solution in the step (c) at a temperature of -50 to -20 ° C to prepare a freeze-dried food.

The step (a) is a step of cryogenic cooling of the dried product containing fruits or vegetables. The dried product is quickly cooled by contacting the cooled and liquefied gas at -190 to -80 ° C, A large amount of ice crystals can be formed.

Specifically, when the temperature of the object to be dried reaches 0 ° C., fine ice crystal grains are generated, and water is adhered around the generated ice crystal grains, so that crystal grains are enlarged. At this time, as the cooling rate increases, the number of ice crystal grains increases and the size of the finally formed ice crystal grains decreases.

Conventional freeze-drying methods have resulted in the formation of coarse ice crystal grains in fruits and vegetables such as fruits and vegetables that have a water content of more than 80% There is a problem that the texture is lost as the tissue is destroyed.

Therefore, in order to solve the above-mentioned disadvantages, in the present invention, the object to be dried is cooled by the cryogenic cooling method in a short time, so that fine and uniform ice crystals can be formed in the structure of the object to be dried. The dried material is vacuum-dried to obtain a dried material having a large amount of uniform and fine pores. The cryogen which is cooled at the cryogenic temperature by the above method minimizes the breakdown of the tissue, thereby eliminating the loss of texture and allowing the space to easily penetrate the nutrient solution.

For this, in this step, cryogenic cooling can be performed by contacting the drying object with a cooled liquefied gas at -190 to -80 ° C for 0.5 to 30 minutes. Preferably, the object to be dried is immersed in liquid nitrogen to perform cryogenic cooling , And the cooling time can be adjusted based on the weight of the dried material and the moisture content for cryogenic cooling.

Particularly, in this step, in order to perform the cryogenic cooling, it is preferable to carry out the drying by immersing the drying object in liquid nitrogen at -196 ° C. Thus, a large amount of fine ice crystal particles are formed on the surface, When the moisture is lost to a certain thickness by the drying, a sponge-like structure capable of adsorbing a large amount of the active ingredient is formed. The cooling time can be controlled based on the weight and moisture content of the object to be cryogenically cooled.

The fruit and vegetable may be various kinds of fruits which are customary. Preferably, fruits and vegetables such as apples, grapes and strawberries such as Andong's special products, and peaches and vegetables such as melon and pumpkin, A lyophilized food having enhanced functionality can be produced.

Preferably, the fruits and vegetables have an average weight of 5 to 500 g and a water content of 80 to 95%, and the cryogenic cooling process, vacuum freezing and freezing And can be configured to control the time of the drying process.

In particular, the fruits and vegetables may have low contents of specific vitamins, nutrients, etc., so that it is difficult to sufficiently supply nutrients such as vitamin B and vitamin D by simply ingesting a single product, Alternatively, components such as the above-mentioned vitamin B or vitamin D may show a deficient content which does not reach the daily average recommended intake amount, so that the to-be-dried food is immersed in the nutrient solution in a step It is possible to prepare a lyophilized food having enhanced functionality.

In addition, the above-mentioned drying object can be configured to prepare a freeze-dried food product in a form ready for immediate consumption after the surface is washed and the non-food ingredient is removed to prepare a freeze-dried food product in a later step, After the sliced sliced dried product is prepared, the dried sliced product can be utilized for the production of freeze-dried food.

The step (b) is a step of charging the dried object cooled in the step (a) into a vacuum drier and vacuum-drying the object at room temperature, and cooling the object to dry at a cryogenic temperature as described above, And vacuum-dried at room temperature to remove the moisture of the ice crystals formed in the structure of the object to be dried so as to produce a dried material having a large amount of fine and microscopic pores such as a sponge.

In this step, the vacuum drying time can be controlled according to the volume and size of the object to be dried. In this step, the vacuum dried object is formed with a large amount of pores in the structure due to the disappearance of the ice crystals formed by the freezing And the dried body having such a structure is immersed in the nutrient solution in a step to be described later, thereby forming a structure for effectively penetrating and supporting various active ingredients contained in the nutrient solution.

Preferably, in this step, the vacuum drying time is adjusted according to the weight and the moisture content of the drying object, so that the moisture content of the drying object can be controlled, and the moisture content of the drying object can be controlled to be less than 50% The moisture content of the nutrient solution is adjusted so that the nutrient solution can easily absorb nutrients in a step to be described later. Preferably, the water content is 30 to 40% Lt; / RTI >

For this, the vacuum drying may be performed for 0.5 to 24 hours, and the vacuum drying time may be controlled according to the weight of the dried object.

The step (c) is a step of immersing the dried substance in a nutrient solution in the step (b), and immersing the dried substance formed in a large amount of fine pores into the nutrient solution as described above, The composition of the present invention can be configured so as to easily penetrate the pores of the dried product to enhance the health functionalities of the dried product and to immerse the dried food in a nutrient solution containing nutrients suitable for the application of the deficient nutrients have.

To this end, the nutrient solution may include an aqueous solution containing oriental herb extract, various vitamins, mushroom extract, and minerals, or a nutrient solution prepared by dissolving them in an organic solvent.

Specifically, the herbal extract may be a herbal medicine prepared by hot water extraction of herbal medicines such as ginseng, bellflower, licorice, mugwort, dassau, and ogapi having an immunity-enhancing function, but is not limited thereto.

Wherein the vitamin is vitamin B ₁ (thiamin), vitamin B ₂ (ribo-flavin), vitamin B ₆ (pyridoxine), vitamin B ₁₂ (cyanocobalamin), niacin (niacin), vitamin C (ascorbic acid), Biotin (biotin), A water-soluble vitamin including folic acid, pantothenic acid or a mixture thereof may be used, and a water-soluble vitamin aqueous solution containing the above-mentioned components may be used as a nutrient solution.

In addition, the nutrient may include a mushroom extract containing a large amount of vegetable vitamin D such as ergosterol and the like. The nutrient solution containing the mushroom extract may be impregnated with the dried material, so that the content of vitamin D Can be increased.

In particular, the mushroom extract is prepared by irradiating raw materials of mushroom with ultraviolet light to conduct a process of extracting mushrooms to produce a mushroom work product in which the content of vitamin D contained in the mushroom is significantly increased, and the produced mushroom work product is mixed with ethanol and citric acid Extracting ethanol with a solvent and extracting vitamin D with high yield can be used.

Preferably, the nutrient solution may contain mushroom extract containing ergosterol at a concentration of 30 to 200 mg / L through a process such as concentration of the mushroom extract. The content of vitamin D in the mushroom extract may be Can be configured to produce significantly increased lyophilized food. More preferably, the nutrient solution can be configured to produce vitamin D-fortified lyophilized food by using a mushroom extract containing ergosterol at a concentration of 80 to 150 mg / L.

The minerals may be exemplified by essential minerals such as calcium, magnesium, potassium, zinc and the like. A mineral solution prepared by dissolving the minerals in water or an organic solvent may be included in the nutrient solution. no.

The step (d) comprises a step of lyophilizing the dried substance immersed in the nutrient solution in the step (c) at a temperature of -50 to -20 ° C to prepare a lyophilized food product, The reinforced dried material is lyophilized to lower the moisture content of the dried material to produce a lyophilized food having a moisture content of about 3 to 8%.

For this purpose, in this step, the object to be dried impregnated with the nutrient solution is supplied to the freezing condenser, and then the water is frozen at a temperature of -50 to -40 ° C., and the frozen object is vacuum- Drying and drying for 6 to 24 hours to produce a lyophilized food having a significantly reduced moisture content.

As described above, the freeze-dried food in which moisture has been removed through freeze-drying has various nutrients evenly contained in a large amount of micropores therein, so that the active ingredient of the fruit or vegetable itself, as well as the active ingredient of various vitamins and herbal medicines, Health functionalities.

Preferably, in this step, the material to be dried is lyophilized at a temperature of -50 to -40 ° C for 60 to 360 minutes to remove moisture contained in the material to be dried, The dried material may be secondarily lyophilized at a temperature of -30 to -20 ° C for 60 to 360 minutes to remove moisture contained in the dried material. The dried material of the second freeze-dried material may be dried at a temperature of -10 to 0 ° C Freeze-dried at a temperature of from about 5 to about 30 minutes to prepare a lyophilized food having a moisture content of 8 to 3%.

Through the multistage freeze-drying process, it is possible to minimize the loss of the tissue, and to produce a freeze-dried food having an increased content of the active ingredient.

Further, the freeze-dried food prepared by the above-mentioned method may be prepared by adding various additives commonly used in the field of food so that various flavors and fragrances can be realized in addition to the taste of the dried material itself, which is a raw material, In particular, a sweetener such as sugar, starch syrup, sorbitol, refined salt, and honey may be further introduced to prepare a freeze-dried food having improved palatability.

In addition, the lyophilized food prepared by the above method can be vacuum-packed using a plastic sealed container or a plastic film commonly used for food preservation, or can be commercialized by filling with nitrogen.

According to a preferred embodiment of the present invention, the laundry may include strawberries, the strawberries having an average weight of 25 to 30 g are immersed in liquid nitrogen for 2 minutes to cryogenically cool the strawberries, And vacuum-dried at room temperature for 3 hours to obtain a dried strawberry having a moisture content of 38%. The prepared dried strawberry was immersed in a concentrated extract of Thrips mushroom juice concentrate containing ergosterol at a concentration of 80 to 150 mg / L for 5 to 20 minutes to absorb the nutrient solution, Freeze-dried berries having a significantly increased content of vitamin D, and the freeze-dried berries prepared by this method show a remarkable increase in vitamin D content and excellent health functional properties .

According to the method for preparing a freeze-dried food according to the present invention as described above, the dried material containing fruits or vegetables is cryogenically cooled and vacuum-dried to form fine and uniform pores in the surface texture of fruits, The dried material having pores is immersed in a nutrient solution and then lyophilized to incorporate various active ingredients contained in the nutrient solution to produce a freeze-dried food having enhanced health functional properties.

The freeze-dried food prepared by the above-mentioned method can minimize tissue damage due to cryogenic cooling, and can contain a large amount of nutrients, thereby exhibiting excellent health functionalities. It is also possible to supply various nutritional ingredients with only one ingestion, .

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

The embodiments presented are only a concrete example of the present invention and are not intended to limit the scope of the present invention.

<Examples>

Strawberry (Andong strawberry) having an average weight of 25 to 30 g was purchased and used as a dried product.

The strawberry was immersed in liquid nitrogen for 2 minutes to cool the strawberry, and the cooled strawberry was supplied to a vacuum dryer, followed by vacuum drying at room temperature for 3 hours to prepare a dry strawberry having a moisture content of 38%.

The dried strawberry was dissolved in 100 ml of 50% ethanol solution containing ergosterol in a specific concentration (30 mg / L, 80 mg / L, 100 mg / L, 150 mg / ) Containing 10 g of citric acid per 5 minutes. The dried strawberries immersed in mushroom juice extract were frozen at a temperature of -45 ° C, charged into a vacuum tube with a vacuum pressure of 2 mmHg, Lt; / RTI &gt; for a period of time to prepare a freeze-dried strawberry.

<Experimental Example>

In order to analyze the content of vitamin D contained in the prepared freeze-dried strawberry, a freeze-dried strawberry sample was first homogenized, and then 10 g of the sample was poured into a 250 mL reflux flask, and 40 mL of ethanol, 50 , 10 mg of potassium hydroxide solution, 100 mg of hydroquinone and 2 mL of sodium sulfide were put together and the mixture was subjected to a sintering at 90 ° C for 25 minutes in a reflux apparatus. After completion of the saponification, the sample was cooled to about 40 ° C and transferred to a 500-mL separatory funnel. Vitamin D was extracted by adding 120 mL of diethyl ether twice. The extracted samples were washed with 50 mL of ethanol solution and 50 mL of distilled water in that order. The ether layer was transferred to a 250 mL quantitative flask, 100 mg of dibutyl hydroxy toluene (BHT) was added, and again with ether to the 250 mL mark. From this solution, 50 mL of sample was taken out by vacuum evaporation with nitrogen gas, dissolved in 5 mL of methanol, filtered through a PVDF filter, and 20 μL was taken into the HPLC apparatus.

The HPLC conditions were as follows: 95% methanol in the mobile phase, 1.2 mL / min in the flow rate, 60 ° C in the column oven temperature, 20 μL in the sample injection amount and 280 nm in the detector wavelength. The concentration of vitamin D in the freeze- And as a control group, commercially available Andong strawberry was used as a control group by lyophilization in the same manner as in Example.

As a result, it was confirmed that the vitamin D content in the control group was 0.001 μg / 100 g, while the concentrations of 30 mg / L, 80 mg / L, 100 mg / In the case of freeze-dried strawberries prepared by immersing in a nutrient solution containing ergosterol, the content of vitamin D was 0.07 mg / 100 g, 0.28 mg / 100 g, 0.46 mg / 100 g, 0.72 mg / 100 g and 0.75 mg / 100 g, indicating that the vitamin D content was greatly increased.

Through the above-mentioned facts, it is possible to cryogenically cool the dried material and vacuum dry it to form fine and uniformly sized pores in the surface texture, immerse the dried material in which the pores are formed in the nutrient solution, It was confirmed that the freeze-dried food having enhanced health functionalities could be prepared by introducing various effective ingredients contained therein.

Claims (3)

(a) cooling the dried product containing fruits or vegetables to a temperature of -190 to -80 캜 for 0.5 to 30 minutes to cryogenically cool the dried product;
(b) supplying the dried material that has been cooled in the step (a) to a vacuum dryer and vacuum drying at room temperature;
(c) dipping the dried material in a vacuum in the step (b) into a nutrient solution; And
(d) lyophilizing the dried material immersed in the nutrient solution in the step (c) at a temperature of -50 to -20 占 폚 to prepare a freeze-dried food. The method according to claim 1,
Wherein the dried article comprises one selected from the group consisting of apple, strawberry, grape, melon, squash, and yam. The method according to claim 1,
Wherein the nutrient solution comprises at least one selected from the group consisting of mushroom extract, herbal extract, vitamins and minerals.

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