KR20190087167A - Deep-fat fried snack using dried agricultural products and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a deep-fried snack using dried agricultural products and a method for making the same. More specifically, the present invention relates to a deep-fried snack made by deep-frying five different dried agricultural products sweetened using maltodextrin in mixed oils containing palm oil and sunflower oil, wherein the five dried agricultural products are carrot, sweet pumpkin, shiitake mushroom, kiwi, and sweet potato; and to a method for making the same. According to the present invention, it is possible to produce the final deep-fried product having a high nutritional value by using palm oil, which is most commonly used in the snack industry, mixed with sunflower oil having a high content of unsaturated fatty acids. In order to reduce the content of saturated fatty acids in snacks deep-fried in existing palm oil, palm oil is mixed with sunflower oil to produce mixed oils, and by reducing the content of palm oil, it is possible to produce a snack that has desirable flavors and is relatively healthy. In addition, considering that the oils in deep-fries undergo acidification due to moisture released from the raw materials when deep-frying, the deep-frying is carried out after reducing the water content by using molecular press dehydration using maltodextrin as pre-treatment, thereby reducing rancidity in the oils and providing a snack product with crispy mouthfeel. In addition, by reducing enzyme degradation and water content through pre-treatment before deep-frying, it is possible to reduce the deep-frying time and the acidification of frying oils, thereby reducing the costs. Meanwhile, as the agricultural products produced within Jeju island, namely, carrots, sweet pumpkins, shiitake mushrooms, kiwi, and sweet potatoes, are processed and sold as processed products, not as raw produce, it is possible to increase utility and thus contribute to an increased income in related businesses and farms. In addition, as the ratio of mixed oils that provides benefits in terms of flavors and health is established, it is possible to provide competitiveness in the deep-fried product industry.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a hot-water snack using dried agricultural products,

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a hot snack using dried agricultural products and a method for producing the same. More particularly, the present invention relates to a hot-water snack produced by mixing maltodextrin with a mixture of palm oil and sunflower oil mixed with dried agricultural products of five kinds of carrot, pumpkin, shiitake mushroom, kiwi and sweet potato, .

Fruit and vegetable processing technology can promote the annual consumption of fruits and vegetables to protect the producers and consumers due to price stabilization of raw materials, and produce high quality products with low quality fruits and vegetables that can be used as wastes, so that added value can be increased. In addition, fruit and vegetable processing technology can be applied to other agricultural products as well as greatly expanding the application range depending on the kind of applied fruits and vegetables.

In Korea, processed products using fruits are mainly sold in the form of juice, jam, and beverage, but consumption trends of consumers are rapidly changing, necessitating various products.

Snacks are a favorite food not only for children but also for adults. Numerous varieties are constantly being developed and consumed. Among them, the snack processed by heating is easier to manufacture than other snacks, and can be manufactured using various materials.

Deep-fat frying is one of the most common and oldest food processing processes. It cooks food by heating it in edible oils and gives it a unique flavor and texture, which is used in various food products. Although excessive intake of fat, which is a major component of fried food, induces obesity or cardiovascular disease, a diet with low fat content is recommended, but the fat intake of modern people is still high.

On the other hand, various agricultural products such as carrots, zucchini, potatoes, sweet potatoes, broccoli, and cabbage are grown in Jeju area as a representative of citrus fruits. . When the product is fermented by using a pickled or dried product such as kiwi, carrot, sweet potato, pumpkin, mushroom, etc., preference is given to the agricultural product of Jeju, the texture of hardness, elasticity, chewiness, cohesiveness and adhesiveness can be improved have. When the dried fruit and vegetables are treated with hot water, the flavor and flavor are improved and the preference degree can be increased.

It is necessary to reduce the oil absorption into food by short-time fermentation at a high temperature at which no fuming phenomenon of the oil-feeding oil occurs, and the storage stability related to rancidity after the fermentation treatment should be conducted.

Decompression boiling technology uses cooking oil as a heat medium and it is heated under reduced pressure. Generally, since it is fried at a lower temperature than a boiler used in the home, there is an advantage that browning does not occur when a potato chip is manufactured. Since it is carried out at about 80 ~ 120 ℃, which is much lower than the general heating temperature, it is possible to use the oil continuously for a long time by delaying the reaction such as oxidation, polymerization reaction and hydrolysis of oil (Song Byeong-seop, 2002, Graduate School of Industrial Science, Thesis of Master's Degree in Food Science).

Nongshim, which is one of the domestic snack manufacturing companies, produces potato chips using the reduced pressure cooking technology. Sumi potato, which accounts for 80% of the domestic potato varieties, has high sugar content and rich potato flavor. However, It is difficult to implement a potato chip having a high degree of preference. However, it is generally produced under a reduced pressure of 740 mmHg at a low temperature of 110 ° C or lower through a reduced-pressure boiling technique in which a low-temperature boiling process is performed in a vacuum state.

On the other hand, due to the increase of consumers' preference for health - oriented well - being food, most domestic food companies started using mixed oil mixed with edible oil. Palm oil or palm olein oil, which usually has good oxidation stability and relatively low price, is mixed with sunflower oil and rice bran oil, which have high unsaturated fatty acid content.

Orion, one of the domestic snack manufacturing companies, started a trans fat reduction project in 2006 and started producing bottled water close to 0 g of trans fat. In 2007, it started to use a sunflower oil for all snack products Saturated fat was reduced by 77%. As a result, Pocachip original, one of Orion's most popular snack products, uses mixed oil mixed with sunflower oil and palm olein oil to use it for hot water. Nongshim Sumi Chip was prepared by using a mixed oil blended with rice oil and palm oil to produce a reduced-pressure milk. In the case of raises classic potato chips in the United States, mixed oil containing sunflower oil, corn oil and canola oil, which are vegetable oils, We use for hot water.

Therefore, the present inventors have tried to develop a hot-water snack product after reducing the amount of water through pretreatment for each type of agricultural product using five kinds of agricultural products of Jeju, namely, carrots, pumpkin, shiitake mushrooms, kiwi and sweet potatoes. The present inventors have completed the present invention by establishing optimum conditions necessary for the fermentation treatment for each type, and by examining the quality evaluation and sensory characteristics thereof according to the optimum conditions.

Song Byeong-seop, 2002, Graduate School of Industrial Science, Chubu University, Master's Degree Thesis

It is an object of the present invention to provide a hot snack using dry agricultural products and a method for producing the same.

In order to accomplish the above object, the present invention provides a hot snack using dried agricultural products and a method for producing the same.

According to the present invention, it is possible to produce a final fermented product having high nutritional value by using palm oil which is most commonly used in the snack industry and fried oil used in the fermentation by mixing with sunflower oil having a high unsaturated fatty acid content . In order to reduce the saturated fatty acid content of the snack that is being poured into the existing palm oil, it is possible to mix it with sunflower oil to make mixed oil and reduce the palm oil ratio to make relatively healthy snacks as well as flavor.

In addition, taking into account that the frying oil is spoiled by the water spill contained in the raw material during the fermentation, it is a molecular compression and dehydration pretreatment using maltodextrin, which reduces the moisture content and reduces the acidity of the oil and provides a crispy texture A snack product can be produced. Through the pretreatment of the pre-boiling water, it is possible to reduce the fermentation time by reducing the enzyme destruction and moisture content, and it is possible to reduce the cost of the fermentation oil by reducing the acid corrosion.

On the other hand, if the processed products such as carrots, pumpkins, shiitake mushrooms, kiwi, and sweet potatoes are processed as raw products, it will help to increase the income of enterprises and farm households. And thus it can be competitive in the hot-water treatment product market.

FIG. 1 is a schematic view showing a process of developing a snack product by type according to the present invention.
FIG. 2 is a flowchart schematically showing a pretreatment process condition before the fermentation process according to the agricultural product type according to the present invention.
FIG. 3 is a photograph showing a carrot snack product which is fermented in a palm oil and a sunflower oil blend according to an embodiment of the present invention.
FIG. 4 is a photograph showing a pumpkin snack product that has been boiled in a palm oil and a sunflower oil blend according to an embodiment of the present invention. FIG.
5 is a photograph showing shiitake mushroom snack product treated in a mixed oil in which palm oil and sunflower oil are mixed at a ratio of 2: 8 according to an embodiment of the present invention.
FIG. 6 is a graph showing that a kiwi snack product which has been boiled at 180 ° C. for 1 minute, 1.5 minutes, 2 minutes, and 2.5 minutes is mixed with palm oil and sunflower oil in a mixing ratio of 2: 8 This is the picture shown.
FIG. 7 is a photograph showing sweet potato snack products which have been heated in a mixed oil in which palm oil and sunflower oil are mixed at a ratio of 2: 8 according to an embodiment of the present invention.
FIG. 8 is a photograph showing the fermentation conditions and the final product suitable for Jeju carrot, pumpkin, shiitake, kiwi and sweet potato using palm oil and sunflower oil blend according to an embodiment of the present invention.
FIG. 9 is a photograph showing a final product of snack products made using agricultural products such as carrots, squash, shiitake mushrooms, kiwi, sweet potatoes, etc. according to an embodiment of the present invention.

The present invention relates to a hot-water snack using dried agricultural products and a method for preparing the same, and more particularly, to a method for producing hot-water snack using palm oil and sunflower by using maltodextrin, dried carrot, pickled mushroom, The present invention relates to a hot-water snack produced by mixing hot-water with a mixed flow of a milk and a method for producing the same.

In one aspect, the present invention provides a process for the production of (a) a first process for washing and slicing agricultural produce; (b) a second step of blanching and water-soaking the cut agricultural products; (c) a third step of adding maltodextrin to the drenched and soaked agricultural products and sugar saccharification using a molecular press dehydration method; (d) a fourth step of washing and drying the sugar-picked agricultural products; (e) a fifth step of mixing the washed and dried agricultural products with a mixture of palm oil and sunflower oil; And (f) a sixth step of packaging the sprouted agricultural products.

The term "molecular press dehydration" in the present invention is similar to the osmotic dehydration drying method using sugar, but by using a solute larger than the pore size of the sample, separation of plasma membranes occurring during osmotic dehydration does not occur, Means that it is dried by the cytorrhysis principle which is dehydrated by pressure generated at the boundary.

The term " sugaring " in the present invention means a processing method in which water is completely removed from a material such as vegetable or fruit by using maltodextrin as a substitute sugar for sugar without using sugar, followed by dehydration and drying .

The term " deep-fat frying "in the present invention is one of the oldest and most common processes in food manufacturing. It is a processing method of cooking food by heating the food in hot edible oil above the boiling point of water. Since the fermentation process imparts a unique flavor and texture to foods, it is used in the manufacture of various foods such as potato chips, French fries, snacks and donuts.

The term "agricultural products" in the present invention refers to the products produced through the agricultural production process. The agricultural products include both vegetable and animal products, and include crops, vegetables, fruits, eggs, special crops, .

In the present invention, the agricultural products may be selected from the group consisting of carrots, squash, mushrooms, kiwi and sweet potato, although not limited thereto.

In the present invention, the first step is a step of removing a foreign substance or an outer skin of the agricultural product, washing the product, and cutting the product to a predetermined thickness. The predetermined thickness may be, but not limited to, 0.8 to 2.0 mm, 0.9 to 1.7 mm, or 1.0 to 1.5 mm.

The second process is a process that can be excluded when using the pumpkin of the agricultural products. The blanching and water-soaking of the second process is a process for deactivating the browning enzyme due to the browning phenomenon at the high temperature during the fermentation process. In the case of the agricultural products such as the sweet persimmon, , The second step may be omitted.

In the third step, maltodextrin may be added in an amount of 15 to 25% based on the weight of the drenched and soaked agricultural products, and the molecular press dehydration may be performed for 1 to 3 hours after the addition of the maltodextrin. sugaring.

Meanwhile, in the fourth step, the agricultural products picked in the third step are washed with purified water and dried. The drying is not limited thereto, but may be natural drying, hot air drying or cooling drying.

The fifth step is a step of mixing the palm oil and the sunflower oil at a certain mixing ratio to melt the agricultural products washed and dried after the pickling of sugar at a certain fermentation temperature and a constant fermentation time. (= 2: 1), preferably 1: 1 to 5, 1: 1.5 to 4, or 1: 1.5 (= 4: 6) 8) by weight.

The heating temperature may be, but is not limited to, 170 ° C to 200 ° C, 175 ° C to 195 ° C, or 180 ° C to 190 ° C, and the heating time may be, for example, Min to 2 minutes.

In the present invention, the hot water is not limited thereto, but may be an atomospheric frying or a vacuum frying.

In one embodiment of the present invention, in the case of mixing palm oil and sunflower oil mixed in a mixing ratio of 2: 8, the carrots were heated at 180 ° C. for 1.5 minutes, the squash was heated at 180 ° C. for 2 minutes, the shiitake was heated at 190 ° C. for 0.5 minutes, It was confirmed that the fermentation conditions of kiwi at 190 ° C for 1.5 minutes and sweet potato at 180 ° C for 2 minutes were optimal conditions in terms of quality, sensory characteristics, and storage acidity (Fig. 8).

The sixth step may be a step of packing the agricultural products which have been sprinkled, and may include one or more kinds of agricultural products selected from the group consisting of carrot, pumpkin, shiitake, kiwi and sweet potato, but not limited thereto.

In one embodiment of the present invention, the final product of the hot snack product is packaged in a wrapping paper containing five kinds of hot water products, namely carrot, pumpkin, shiitake, kiwi and sweet potato, (Fig. 9).

In another aspect, the present invention provides a dry product snack product according to the manufacturing method including the first to sixth processes.

The dry agricultural products may be selected from the group consisting of carrots, squash, mushrooms, kiwi and sweet potato, though not limited thereto.

The dry agricultural product snack product according to the present invention is characterized in that saturated fat and unsaturated fat are detected at a ratio of 1: 1.25 by using palm oil and sunflower oil blended oil, and trans fat is not detected.

Hereinafter, the constitution and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and the scope of the present invention is not limited by these examples.

Example  1: By type of agricultural products in Jeju Boiling  Establishment of pretreatment conditions for treatment

The molecular press dehydration technique is similar to the osmotic dehydration drying method using sugar but by using a solute larger than the pore size of the sample, the separation of the plasma membrane from the osmotic dehydration does not occur, There is a recent report on the use of dehydrated cytorrhysis as a pretreatment process in the drying of ginseng and ginger.

Therefore, as a method for pickling sugar substitutes, maltodextrin (Genedex, Samyang Co., Incheon, Korea), a water content of 10.0% or less, and a dextrose equivalent (DE) After applying the technology, the dehydrated agricultural products were produced as a snack product through the cooking process. At this time, carrot, pumpkin, shiitake, kiwi and sweet potato were used as agricultural products.

Example  1-1: Maltodextrin  Used agricultural products Boiling  Establishment of all-molecular compressive dehydration condition

Carrots, squash, sweet potatoes, kiwi, and mushrooms all have a moisture content of more than 50%, and it is necessary to remove moisture by preprocessing for the crispy texture of snacks after boiling. Therefore, molecular compression dehydration process was carried out using maltodextrin as pretreatment condition and dehydration was carried out for 2 hours at 20% concentration of maltodextrin.

As a result, as shown in the following Table 1, when the molecular compaction dehydration was performed at a concentration of 20% of maltodextrin, the water content of the carrot was 94.12% to 81.06%, that of the pumpkin was 79.25% to 27.86%, and that of the mushroom was 81.76% , 76.18% for kiwi, 82.01% for kiwi from 84.85%, and 65.87% for sweet potato from 65.76%.

The degree of water dehydration was different according to the type of agricultural products, but it was confirmed that it was decreased by molecular compression dehydration.

Example  1-2: Boiling  Establishment of pretreatment process condition

Since carrots, pumpkins, sweet potatoes, kiwi and shiitake mushrooms have natural pigments inherent in food, browning may occur during hot water treatment. In order to inactivate the browning enzymes, a pretreatment process was carried out. The degree of damage of the product was different according to the process time, and finally, the pretreatment process condition was established as shown in FIG. Specific examples thereof are described in the following Examples 1-2-1 to 1-2-5.

Example  1-2-1: Pre-treatment condition of carrots

The carrots were washed with boiling water for 5 minutes and then cooled. The carrots were mixed with 20% maltodextrin (w / w) and subjected to molecular compression dehydration for 2 hours. Respectively.

Molecular compaction dehydrated carrots were washed with flowing water to remove maltodextrin and the carrots were boiled with water removed.

Example  1-2-2: Pretreatment condition of pumpkin

In the case of pumpkin, the product was easily damaged by the dipping process before the molecular compression dehydration, and the washed pumpkin was cut into 1.5 mm thick and mixed with 20% maltodextrin to perform molecular compression dehydration for 2 hours.

Molecular compaction dehydrated pumpkin was washed with running water to remove maltodextrin, and swollen pumpkin was added to remove the water.

Example  1-2-3: Pre-treatment condition of shiitake mushroom

The shiitake mushrooms were prepared by removing the soil and foreign matter from the surface, removing the column part, cutting it to a thickness of 1.0 mm, boiling it in boiling water for 5 minutes, and then cooling the shiitake mushroom to room temperature with 20% concentration of maltodextrin (w / And subjected to molecular compression dehydration for 2 hours.

Molecular compaction dehydrated shiitake was washed with running water to remove maltodextrin and shiitake mushroom treated with water was removed.

Example  1-2-4: Pre-treatment condition of kiwi

The kiwi was peeled off for 5 minutes before the molecular squeeze dehydration, but the product was damaged for 3 minutes.

The peeled kiwi was sliced into 1.0 mm slices and dehydrated for 3 minutes with 20% maltodextrin for 2 hours, followed by washing with water to remove maltodextrin.

Example  1-2-5: Pretreatment condition of sweet potato

The sweet potatoes were removed from the outer surface of the shell and subjected to a 5 minute dipping process before the molecular squeeze dehydration. However, as in the case of kiwi, the product shape was damaged during the dipping process and the dipping process was performed for a relatively short time of 2 minutes.

The washed sweet potatoes from Jeju were cut into slices 1.5 mm in diameter and aged for 2 minutes and mixed with 20% maltodextrin. After 2 hours of molecular compaction and dehydration, they were washed with water to remove maltodextrin and dehydrated sweet potatoes.

Example 2: Establishment of the condition of the hot water treatment according to the optimized pretreatment condition

Example 2-1: Tempura condition for hot water treatment

In order to make fried food with low saturated fatty acid content of mixed oil, it is mixed with sunflower oil with high unsaturated fatty acid content because there is a disadvantage that palm oil is used most in the production of existing snack products but the content of saturated fatty acid is high.

Palm oil was purchased from Lotte (Seoul, Korea) with refined palm oil, and sunflower oil was purchased from Migasa Envasado S.L.U. from Spain and purchased from Gwangmyung, Korea.

AOAC FAME (fatty acid methyl ester) method was used to analyze the ratio of saturated palm oil to sunflower oil saturated fatty acid and unsaturated fatty acid.

Specifically, 25 mg of palm oil and sunflower oil were placed in a 25 ml vial, and 1 ml of 0.5 N NaOH diluted in 99.5% methanol was added thereto, followed by mixing for 30 seconds, followed by bathing for 5 minutes to saponify. 2 ml of 14% boron fluoride (BF ₃ ) diluted in methanol (Sigma-Aldrich, St. Louis, Mo., USA) was added to the cooled sample, stirred for 30 seconds with a stirrer, To a methyl ester. 5 ml of saturated NaCl solution and 1 ml of isooctane were added and stirred vigorously for 30 seconds. The isooctane layer in which FAME was dissolved was recovered, dehydrated with sodium sulfate anhydrous, and analyzed by gas chromatography (GC).

GC-17A (Shimadzu, Kyoto, Japan) equipped with a flame ionization detector (FID) was used as the gas chromatography (GC). Columns were SP-2560 (100 m x 0.25 mm, 0.20 um film thickness The temperature of the injector and the detector was 260 ° C. and the moving phase of the column was 1.0 ml / min as nitrogen, The injection amount was 1 μl. The oven was allowed to stand at 140 ° C for 5 minutes, then heated to 200 ° C for 5 minutes, allowed to stand for 10 minutes, then heated to 240 ° C for 5 minutes, and allowed to stand for 20 minutes. ) And the fatty acid composition was calculated by weight considering the response factor of the individual fatty acids.

Example 2-1-1: Production of mixed milk for hot-water frying oil

The fatty acid composition of purchased palm oil and sunflower oil was analyzed to determine the ratio of tempura oil used for hot water treatment, and is shown in Table 2 below. In the case of palm oil, total saturated fatty acid was 54.88%, total unsaturated fatty acid was 45.12%, and the content of saturated fatty acid was high and trans fatty acid was not present. In case of sunflower oil, 12.62% of total saturated fatty acid and 87.37% of total unsaturated fatty acid were higher than that of palm oil.

Saturated fatty acids are used as a raw material for the synthesis of cholesterol in the liver, resulting in elevated blood cholesterol levels, which can lead to arteriosclerosis, angina, and stroke. However, lack of intake may lead to growth retardation or skin disease, so you should eat a certain amount.

Unsaturated fatty acids lower the levels of cholesterol in the blood, but they are chemically structurally unstable, which makes it easier for the cells to react with free radicals, which are generated by the energy of the cells, to form peroxides. In addition, in food, oxidizing action by oxygen in the air may cause degradation of food quality such as occurrence of acid patches and destruction of essential fatty acids.

Vegetable oil, which is a vegetable oil and has a high percentage of saturated fatty acids such as palm oil, can be adjusted to the ratio of saturated fatty acid to unsaturated fatty acid depending on the food, thereby lowering the proportion of saturated fatty acid as well as the texture suitable for the product.

Therefore, the ratio of total saturated fatty acids to total unsaturated fatty acids was analyzed by mixing sunflower oil with 20%, 40%, 60% and 20% in palm oil, and it is shown in Table 2 below. The proportion of unsaturated fatty acids increased with increasing sunflower oil addition ratio.

From the above results, it was confirmed that when the palm oil: sunflower oil was mixed with 4: 6 and 2: 8, the saturated fatty acid ratio decreased to 28.09% and 20.54%, respectively.

Therefore, in the case of palm oil, since it contributes to the flavor of the hot water product and is economical in terms of the price compared to other oils, it is preferable to mix the palm oil with 40% and 20% of 4: 6 and 2: It is decided to use.

Example 3: Evaluation of the quality of the product

The water content, fat content, and chromaticity of the fermented product were analyzed and quality assessed by the same methods as in Examples 3-1 to 3-4.

Example  3-1: Moisture Content Analysis

The moisture content of the snack product was tested as follows, with reference to Food Revolution (Article 9. General Test Methods 1.1.1.1).

Specifically, 1 to 2 g of the snack product was pulverized and placed in a weighing dish and dried at 105 ° C for more than 8 hours in a dry oven (JS Research, Gonju, Korea), and the weight was measured as shown in the following formula (1).

Example  3-2: Fat content analysis

The fat content of the snack product was tested as follows, with reference to Food Code (Article 9. General Test Methods 1.1.5.1.1).

Specifically, 2 ~ 10g of the snack product is put into a cylindrical filter paper, the upper part is wrapped with cotton wool, put into a Soxhlet extractor, and connected to a round flask filled with half of ether. And the weight was measured and calculated according to the following equation (2).

Implementation 3-3: Chromaticity analysis

(L: brightness, a: redness, and b: yellowness) were measured using a colorimeter (TCR-200, Konica Minolta, Tokyo, Japan).

Example  3-4: Fatty acid analysis

Fatty acid was analyzed by AOAC fatty acid methyl ester (FAME) method to analyze saturated fatty acid, unsaturated fatty acid, and trans fatty acid content of hot -

Example  4: Using carrots from Jeju Boiling  Developed processed snack products and Boiling  Quality assessment of processed products

Example  4-1: Soybean oil  Using Jeju Mountain Carrots Boiling  Assessment of the quality of carrot snack after treatment and the treatment

Soybean oil is an edible oil that is extracted from soybeans and used for edible purposes. It is a widely used edible oil in the world. So soybean oil (soybean oil) is mixed with soybean oil (Incheon, Korea) 2.5, 3, and 3.5 minutes at 130 ° C, 160 ° C, and 190 ° C, respectively, using a thermometer (DS-100;

The major constituent fatty acids of soybean oil are palmitic acid, oleic acid, linoleic acid and linolenic acid, which are highly unsaturated oils.

Therefore, it is considered that it would be suitable as a hot water holding tank of the carrots from Jeju, and the water content, the sugar content and the chromaticity of the molten product were measured in terms of the quality The results are shown in Table 3 below.

The water content of carrots decreased as the temperature of hot water and hot water increased, and the moisture content of hot water heated at 190 ℃ for 3.5 min was 59.66%. However, as a characteristic of the ordinary snack product, the water content is high, so it is tried to use other kinds of frying oil, palm oil as in Example 4-2.

Example  4-2: Use of palm oil in Jeju Boiling  The treatment conditions and the Boiling  Quality assessment of processed carrot snacks

Palm oil is a vegetable oil extracted from crushed coconut oil of oil palm. It is an edible oil which is widely used for food processing especially for frying and confectionery because of the content of saturated fatty acid and unsaturated fatty acid.

The pretreated carrots were heated at 180 ° C for 1 minute, 1.5 minutes, 2 minutes, 2.5 minutes, or 190 ° C for 0.5 minutes, 1 minute, 1.5 minutes, and 2 minutes using an electric fryer at 1:20 ratio with palm oil.

The palm oil was palpated using palm oil, and the water content, fat content and chromaticity of the carrot snack were measured according to the quality evaluation method described in Example 3, Are shown in Table 4 below.

Moisture was removed at 190 ° C when soybean oil was used. Therefore, when palm oil was used, the temperature of the hot water was 180 ° C and 190 ° C. The water content of carrots decreased from 94.12% to 3.18% ~ 50.41% as the heating temperature of palm oil increased from 180 ℃ to 190 ℃. As the moisture content decreased, the fat content of the hot water products increased from 3% to 22.25% ~ 39.04%.

However, in the case of carrots having a moisture content of less than 25%, the crispiness increased, but the L value, which was brighter than that of the roots, was significantly decreased due to burning of the surface.

When pretreated carrots were fried in palm oil compared to soybean oil, it was easy to remove oil after frying and it was predicted that the fat content of the final fermented product could be controlled by changing the temperature and time of fermentation.

The fatty acid composition of palm oil and the fatty acid composition of oil extracted from the fermented carrot snack were analyzed by gas chromatography (GC) and are shown in Table 5 below. As it is known, palm oil has the highest ratio of saturated fatty acid stearic acid (C18: 0) to 45.64%, and unsaturated fatty acid oleic acid (C18: 1) is 36.58%.

As shown in Table 5 below, the ratio of total saturated fatty acids to total unsaturated fatty acids in palm oil was almost the same as 1: 1, and trans fatty acids were not detected in palm oil.

The composition of saturated fatty acid: unsaturated fatty acid was similar to the fatty acid composition of palm oil before boiling. The fatty acid composition of oil extracted from palm oil treated with palm oil at 180 ℃ for 1, 1.5, 2, And confirmed that there was no significant change.

The use of palm oil is expected to reduce the saturated fatty acid content of the hot water product. Therefore, it was necessary to use the palm oil suitable for deep frying and to increase the degree of unsaturation. As a result, the method of mixing and heating the high oleic sunflower oil, which is a vegetable oil other than soybean oil, is widely used for frying, as in Example 7.

Example  5: Boiling  Evaluation of oxidation stability of treated products

In order to evaluate the oxidative stability of the product after the water-heating treatment, the oil extracted from the snack product, the peroxide value of the oil remaining after the oiling, the CDA / CTA and the anisidine value were measured as in Examples 5-1 to 5-3 Respectively.

Example  5-1: CDA / CTA conjugated 디노닉 / 트리노닉  acid value measurement

The CDA / CTA (conjugated dienoic / trienoic acid value) of oil extracted from boiled snack products and oil after boiling was measured by the method of "heating oxidation" (Cho et al., 2009 Influence on the Quality Characteristics of Cold Pressured Oil "was measured as follows.

Specifically, about 0.1 g of the sample was placed in a 25-mL volumetric flask and left to stand for 10 minutes with isooctane, and the absorbance was measured using a 233 nm, 270 nm UV / VIS-spectrometer (Optizen 2120UV, Mecasys Co., Daejeon, Korea) The CDA / CTA was calculated using the following equation (3).

Example  5-2: Anisidine (p- anisidine  value measurement

The p-anisidine value of oil extracted from boiled snack products and oil after boiling was measured by the method of Lee et al. (2004, Dept. of Food Science and Nutrition, Dept. of Food and Nutrition, Inha University) Stability "in the following description.

Specifically, about 0.5 g of the sample is put into a 25 ml volumetric flask and isocratically adjusted with iso-octane, and the absorbance is measured at 350 nm using a UV / VIS-spectrometer (Mecasys Co.). 5 ml of the 25 ml of the sample contained in the volumetric flask After taking into the tube, 1 ml of 0.25% p-anisidine (w / v) solution was mixed and incubated in a dark room for 10 minutes and absorbance was measured at 350 nm. Anisidine was calculated using the following equation (4).

Example  5-3: Measurement of peroxide value

The peroxide value of oil extracted from boiled snack products and oil after boiling was measured as follows with reference to Food Revolution (Article 9. General Test Methods 1.1.5.3.5).

Specifically, 1 g of the sample is dissolved in 25 mL of acetic acid: chloroform (3: 2) solution, mixed with 1 mL of potassium iodide (KI) solution, left in the dark for 10 minutes, distilled water is added 30 mL, The titrant was titrated with 0.01 N sodium thiosulfate solution until the blue color became colorless with 1 ml of starch solution as an indicator. Peroxide value was calculated by the following formula (5).

Example  6: With palm oil Boiling  Analysis of rancidity of processed carrot products

Frying, which is used to cook food in hot oil at 150 ℃ ~ 190 ℃, is a process that is highly popular with consumers because it provides color and crispy texture as well as food flavor. However, The oxidation of the oil is easily caused by the moisture contained in the air and the oxygen in the air and may affect the quality of the final product.

Therefore, the rancidity of the oil extracted from the oiled and boiled products and the edible oil used during the boiling process was analyzed by the CDA / CTA (conjugated dienoic acid / conjugated trienoic acid value), p-anisidine value, The peroxide value was measured according to the oxidation stability evaluation method of Example 5 and is shown in Table 6 below.

Peroxide values of palm oil, CDA, CTA, anisidine and peroxide were 0.01 meq / kg, 1.36 meq / kg, 8.68 meq / kg and 6.39 meq / kg, respectively. Especially, peroxide value, which is frequently used as an index of early rancidity, increased with increasing the temperature of hot water and the time of hot water.

In general, the peroxide value of vegetable oil is determined to be 60-100 meq / kg in the oxidative induction period. The peroxide value of oil extracted from palm oil, palm oil, and oiled product used in the present invention increased according to the fermentation condition It was not sour.

Example  7: Palm oil and Sunflower oil Mixed oil  Using Jeju Mountain Carrots Boiling  The treatment conditions and the Boiling  Quality assessment of processed carrot snacks

The pretreated carrots were mixed with palm oil and sunflower oil at a mixing ratio of 2: 8 and 4: 6, respectively, using a 1:20 ratio electric fryer at 180 ° C for 1 minute, 1.5 minutes, 2 minutes, 2.5 minutes, or 190 Lt; 0 > C for 0.5 min, 1 min, 1.5 min and 2 min.

Sunflower oil is a kind of edible oil with high unsaturated fatty acid content, which is obtained by treating crude oil collected from sunflower seeds for edible purposes. Major fatty acids are palmitic acid, oleic acid, linoleic acid, , And linolenic acid (linolenic acid). In general, it is a commonly used preservative used in domestic snacks.

Therefore, the content of unsaturated fatty acid in palm oil can be increased and the content of saturated fatty acid can be decreased. Thus, the sunflower oil is mixed with palm oil, and the oil mixed with the palm oil: sunflower oil 2: 8 and 4: The pretreated carrots were boiled. The moisture content, fat content and chromaticity of the carrot juice were measured according to the quality evaluation method of Example 3 and shown in Table 7 below.

The water content of the carrots decreased from 4.37% to 45.14% and the fat content increased from 19.11% to 42.82% as the heating time increased from 180 ℃ for 1 min to 2.5 min and 190 ℃ for 0.5 min to 2 min. As the treatment time was prolonged, it was exposed to frying oil and the water content decreased and the fat content increased.

The moisture content of the carrot after the molecular squeeze dehydration was decreased from 94.12% to 81.06% and the moisture content was decreased after the fermentation process. It is predicted that the acidity of hydrolyzed product will influence the quality of the product after the fermentation process.

As shown in FIG. 3, the chromaticity of the hot-water product was found to be lower as the cooking time became longer, as compared with the brightness, redness, and yellowness of the raw root. This is because the longer the frying time, the more brownish the surface.

Mixed oil palm oil: According to the mixing ratio of sunflower oil, there was no specific trend in moisture content, fat content, and color. Therefore, when the quality was evaluated by water content, fat content, and color, it was found that the condition of mixing flow rate of 180 ℃ for 1.5 minutes and 4: 6 mixing ratio of 2: 8 was the most suitable condition.

The changes in fatty acid compositions of the fermented Cheju carrot snack using palm oil and sunflower oil mixed oil according to the temperature and time of the fermentation were measured according to the fatty acid analysis method of Example 3-4 and are shown in Tables 8 and 9 below.

The fatty acids extracted from the carrots were mainly palmitic acid (C16: 0) and stearic acid (C18: 0). The main unsaturated fatty acids were oleic acid (C18: 1) Linoleic acid (C18: 2).

As shown in Table 8 below, when the palm oil and the sunflower oil were mixed at a ratio of 2: 8, the ratio of total saturated fatty acid to total unsaturated fatty acid was 19.35% to 20.97%: 79.09% to 80.65%, 19.88% to 21.76% 78.97% ~ 80.12%, which was about 2: 8 ratio.

As shown in Table 9, when the palm oil and the sunflower oil were mixed at a ratio of 4: 6, the ratio of total saturated fatty acid to total unsaturated fatty acid was 26.83% to 28.98%: 71.02% to 73.17%, 27.16% to 28.43% 71.57% ~ 72.84%, and it was about 3: 7 ratio. The content of saturated fatty acids in the mixture of palm oil and sunflower oil at a ratio of 2: 8 was reduced to about 7 ~ 8%, and as a result, the mixed oil was mixed at a ratio of 2: 8, And it can be suitably used for the manufacture of hot snacks.

Example  8: Palm oil and Sunflower oil Mixed flow Boiling  Analysis of rancidity of processed carrot products

The degree of rancidity of fat extracted from Soxhlet method of carrot products with palm oil and sunflower oil blended (2: 8 blend ratio and 4: 6 blend ratio) was analyzed by CDA / CTA (conjugated dienoic acid / conjugated trienoic acid value, p-anisidine value and peroxide value were measured according to the oxidation stability evaluation method of Example 5 and are shown in Table 10 below.

The values of CDA, CTA, anisidine, and peroxide values of the fat extracted from the fermented carrot products increased as the temperature and time of fermentation increased. Especially, peroxide value, which measured the initial rancidity of oil, was found to be higher as the cooking time increased.

The peroxide values of palm oil and sunflower oil were 6.39 meq / kg and 0.00 meq / kg, respectively, and palm oil was higher than sunflower oil. Therefore, in the snack product treated with the same hot water temperature and time, mixed 4: 6 mixed oil And the peroxide value was higher than that of the 2: 8 mixture.

In the case of anisidine and peroxide, the value of oil used as fry increased compared to the fat extracted from the hot water product, which was influenced by the number of hot water because it was used 4 times per batch.

Overall, the degree of rancidity of the snack products was affected by the cooking time rather than the temperature of the hot water.

Example  9: Palm oil and Sunflower oil Mixed flow Boiling  Fatty acid composition of processed carrot products

The fatty acid composition of the palm oil and sunflower oil mixed flow-treated carrot products was measured according to the fatty acid analysis method of Example 3-4, and is shown in Table 11 below. The target value of the total fat content of the carrot products that were boiled was 30g / 100g or less, and the mixture flow rate was 1.5 minutes at 180 ° C, 0.5 minutes at 190 ° C, 1 minute, and 4: 6 ratio at a mixing flow rate of 2: 8 in the palm oil: It was found that the products were mixed at a mixing flow rate of 190, 0.5, 1, 1.5 and 2 minutes.

In addition, as the content of total fat decreased, saturated fat and unsaturated fat contents also decreased. As a result, it was found that the ratio of saturated fat to unsaturated fat content of 1: 2.5 or more was most suitable for the carrot snack product.

When the content of saturated fat and unsaturated fat was 1: 2.5, the mixture was mixed at a ratio of palm oil: sunflower oil 2: 8 at a temperature of 180 ° C for 1.5 minutes, 190 ° C for 0.5 minutes or 1 minute, and 4: 6 Mixed-flow products at 190 ° C were found to be suitable. However, it was confirmed that the 0.5 minute or 1 minute short frying time was not enough to give a crispy texture of the hot water product because the water content was high.

Also, the longer the frying time, the more the peroxide may be increased due to the rusting of the surface or the rancidity during the frying. Therefore, it was confirmed that 1.5 minutes at 180 ° C and 1.5 minutes at 190 ° C were the most suitable conditions for the fermentation of carrot products.

Palm oil: sunflower oil 4: 6 ratio When mixed, the ratio of 2: 8 is higher than that of 2: 8. Therefore, the content of saturated fat is lower and the content of unsaturated fat is higher. It was found that it is preferable to mix the mixed flow channels.

Therefore, considering the moisture content, total fat content, acidity and fatty acid composition of the carrot juice product, it was found that the mixing condition of 1.5 minutes at 180 ° C mixed with palm oil: sunflower oil 2: 8 ratio was the most suitable condition .

Example  10: Boiling  Sensory evaluation of processed products

The sensory evaluation of flavored snack products was carried out by selecting ten students from the Department of Food Science and Biotechnology, Cheju National University. The color, flavor, taste, firmness and overall acceptability of the snacks were investigated. (Very disliked), 2 points (usually disliked), 3 points (slightly disliked), 4 points (slightly good), 5 points (usually good), 6 points (very good) and 7 points .

Example  11: Boiling  Sensory evaluation of processed carrot snack products

Sensory evaluation of color, flavor, flavor, firmness and overall acceptability of Jeju - san carrot snack product, which was prepared by mixing palm oil and sunflower oil at a ratio of 2: 8 according to the result of fatty acid composition, was conducted. The results were evaluated according to the sensory evaluation criteria of Example 10 and are shown in Table 12 below.

In the case of color, it was confirmed that the color of the product which had the longest cooking time was changed due to the change of the color of the product, which was 4 points or more in all conditions except for 2.5 minutes at 180 ° C and 2 minutes at 190 ° C.

In case of incense, the lowest score was observed in carrot snack products that were boiled for 0.5 min at 190 ℃, and the lowest score was 1 min at 180 ℃ and 0.5 min at 190 ℃ for the taste and hardness. This was confirmed by the fact that the water content was higher than other hot water conditions because of short cooking time and there was no crispness of the snack.

In the case of the overall preference, it was 4.0 or higher for all products excluding 180 ° C for 1 minute, 2.5 minutes for milk products and 190 ° C for 1 minute, showing that the overall preference of the fermented carrot products was high .

Example  12: pumpkin, shiitake, kiwi, sweet potato, citrus Boiling  Evaluation of the treatment conditions and the quality of the snack

The palm oil and sunflower oil blends were applied to the treatment of pumpkin, shiitake mushroom, kiwi, sweet potato and citrus fruit, based on the results of the candied fruit processing of Examples 7 to 9 and 11.

The mixture of palm oil and sunflower oil, mixed with 2: 8 mixture and 4: 6 mixture, was mixed with 1:20 ratio of the mixture of pumpkin, shiitake, kiwi, sweet potato, For 1 minute, 1.5 minutes, 2 minutes, 2.5 minutes or 190 占 폚 for 0.5 minutes, 1 minute, 1.5 minutes and 2 minutes using an electric fryer.

Example  12-1: Development of snack products using pumpkin from Cheju

Example 12-1-1: Sunflower oil Mixed oil  Using Jeju mountainous pumpkin Boiling  Quality evaluation according to conditions

The moisture content, fat content and chromaticity of the sweetened salted snack product using palm oil and sunflower oil blended oil were measured according to the quality evaluation method of Example 3 and are shown in Table 13 below.

The moisture content of the pumpkin snack products decreased from 79.25% to 15.50% to 48.90% and the fat content increased from 4% to 8.73% to 25.96% according to the temperature and time of hot water. Compared to the carrot snack products, the sweet - boiled snack products showed low fat content after boiling, suggesting that the water content of pumpkin products decreased during the boiling time compared with that of carrot.

Moisture content, fat content, and chromaticity of boiled pumpkin products were not different according to the mixing ratio of palm oil: sunflower oil.

As the cooking time is increased, the moisture content is decreased, so it can give crispy texture, which is characteristic of the hot water product, but it can burn not only the color but also the taste. Therefore, when considering moisture content, fat content, For the development of the product, it was confirmed that the conditions of 180 ° C for 2 minutes and 190 ° C for 1.5 minutes were most suitable for the blend ratio of 2: 8 and 4: 6 (Fig. 4).

Fatty acids of palm oil and sunflower oil mixed flow-boiled pumpkin products were measured and analyzed according to the fatty acid analysis method of Example 3-4, and the compositions are shown in Tables 14 and 15 below. The major unsaturated fatty acids in the pumpkin product are palmitic acid (C16: 0) and stearic acid (C18: 0), and the main unsaturated fatty acids are oleic acid (C18: 1) and linoleic acid linoleic acid; C18: 2).

The fatty acid composition of pumpkin products showed no significant difference according to the fermentation temperature and time, but the content of saturated fatty acid in mixed oil mixed with 2: 8 ratio of palm oil: sunflower oil 4: 6 ratio was 7% 8%. Therefore, it was found from the above results that it is optimal to produce a mixed-flow-tuberous hot-boiled hot-water product mixed at a ratio of 2: 8 as compared with the mixed oil mixed at a ratio of 4: 6 in terms of nutrition.

Example  12-1-2: Palm oil and Sunflower oil Mixed flow Boiling  Roughness analysis of processed squash products

The degree of acidity of the fat extracted from the pumpkin product which had been fermented with palm oil and sunflower oil blended oil (2: 8 blend ratio, 4: 6 blend ratio) was measured according to the oxidation stability evaluation method of Example 5, .

In particular, the carotenoids, which are fat - soluble pigments of pumpkin, were extracted together with the Soxhlet method in the hot - boiled pumpkin snack products, so that the peroxide value of the rancidity could not be measured. Therefore, CDA, CTA, and anisidine were measured except the peroxide value, and it is shown in Table 16 below.

CDA, CTA, and anisidine were higher than those of palm oil, sunflower oil, and boiled water according to the temperature and time of fermentation. In the case of Anisidine, the longer the cooking time, the higher the cooking time.

Example  12-1-3: Palm oil and Sunflower oil Mixed flow Boiling  Fatty acid composition of processed squash products

The fatty acid composition of the pumpkin product treated with the palm oil and the sunflower oil mixed flow was measured according to the fatty acid analysis method of Example 3-4 and is shown in Table 17 below. The target value of total fat content of boiled pumpkin products was 30g / 100g or less, suggesting that the moisture content of pumpkin snack products was higher than 15% and the fat content was relatively decreased.

In addition, the saturated fat and unsaturated fat contents decreased as the total fat content decreased. The ratio of saturated fat to unsaturated fat content of the boiled sweetened pumpkin snack products was found to be more than 1: 2.5.

Considering the moisture content of the pumpkin snack product, the boiled snack has a relatively high water content at 180 ° C for 1 minute, 1.5 minutes, 190 ° C for 0.5 minutes and 1 minute, And was confirmed to be inadequate. Considering the chromaticity, the longer the boiling time, the more the burning of the surface, and the higher the temperature of the anisidine during the rinse cycle, the longer the boiled pumpkin snack was heated for 2 minutes at 180 ° C for 2.5 minutes and 190 ° C It has been confirmed that it is not appropriate.

Therefore, considering the above results, it was confirmed that the conditions of mixing at 180 ° C for 2 minutes and 190 ° C for 1.5 minutes were suitable for mixed oil of 2: 8 mixing ratio and 4: 6 mixing ratio. However, It was found that it is optimal to mix for 2 minutes at 180 ° C or for 1.5 minutes at 190 ° C in a mixed flow path of palm oil: sunflower oil 2: 8 having a low content.

Example  12-1-4: Boiling  Sensory evaluation of processed squash snack products

The sensory evaluation was carried out on the color, flavor, firmness and overall acceptability of the sweetened pumpkin snack product mixed with palm oil and sunflower oil 2: 8 ratio. The sensory evaluation was performed according to the sensory evaluation standard of Example 10 Are shown in Table 18 below.

As a result of sensory evaluation of the sweet pea soup snack product, color was lowest evaluated at 180 ° C for 2.5 minutes and 190 ° C for 2 minutes. It was confirmed that as the cooking time was longer, the sugar content of pumpkin reacted with the tempura of high temperature and the degree of browning became severe and the color of the surface changed to dark brown.

Among the sensory evaluation, the lowest score of the sweet pumpkin snack which was sprinkled for 1.5 minutes at 190 ℃ for the sensory evaluation, and the lowest score for the taste, hardness and overall acceptability of the sprinkled product at 180 ℃ for 1 minute and 190 ℃ for 0.5 minutes Respectively. This is because the time required for the hot-water treatment is short and the amount of dehydration is so small that there is no taste and crispness unique to the hot-water treated product.

As a result, the sensory evaluation of the pumpkin snack on the boiled hot water showed that the hot water for 2 minutes at 180 ℃ was the optimal condition for the hot water.

Example  12-2: Development of snack products using mushrooms from Jeju

Example 12-2-1: Sunflower oil Mixed oil  Using Jeju-san mushroom Boiling  Quality evaluation according to conditions

On the basis of the results of the above-prepared carrot and tuber-treated products, the saturated fat content in the oil mixed with the palm oil: sunflower oil mixed oil ratio of 2: 8 was decreased. Therefore, in the following products, Conditions were set. The water content, fat content and chromaticity of the products which were fermented at 180 ° C and 190 ° C by the respective fermentation time were measured according to the quality evaluation method of Example 3, Respectively.

The water content of the mushroom products was significantly lower than that of the raw mushroom at 81.76% and 1.52% at 180 ℃ for 2.5 minutes. The moisture content of the product was found to be 24.79 ± 10.73% when the product was boiled at 190 ° C for 0.5 minutes, which was higher than that of the product which was fermented at the other fermenting conditions.

Contrary to the water content, the fat content of the mushroom increased as the cooking time increased. The fat content of the mushroom was higher than that of the carrots and squash products prepared in the above examples, suggesting that the liposuction rate of the fat was increased due to the leakage of water during the boiling.

As shown in FIG. 5, the chromaticity of the molted mushroom showed a greater difference in the brightness of the mushroom than that of the molten mushroom as the molting time increased. It was found that the longer the cooking time, the faster the change occurred because of the higher degree of watering, and the browning rate was faster than the carrot and squash products.

The moisture content of shiitake mushrooms was 76.18 ± 2.12% after molecular compaction and dehydration. However, the moisture content of shiitake mushroom was not dehydrated, but the moisture content was decreased during the boiling process. It was confirmed to be discharged. Therefore, it was predicted that the lipid oxidation in the hot water and the lipid excreted from the shiitake mushroom would occur rapidly, and it was found that the relationship between the rancidity and the degree of oxidation was important.

The fatty acid composition of the shiitake mushroom product treated with palm oil and sunflower oil mixed flow was measured according to the fatty acid analysis method of Example 3-4 and is shown in Table 20 below. The major unsaturated fatty acids are palmitic acid (C16: 0) and stearic acid (C18: 0), the main unsaturated fatty acids are oleic acid (C18: 1), linoleic acid (C18: Respectively. Fatty acid content did not show a significant difference according to the temperature and temperature of the mushroom.

Therefore, considering the moisture content, fat content and color of oil products of Jeju mushroom, 1: 1 or 1.5 minutes at 180 ℃ and 1 minute at 190 ℃ when mixing the mixture of palm oil and sunflower oil at a mixing ratio of 2: 8 The condition was found to be the optimum condition.

Example  12-2-2: Palm oil and Sunflower oil Mixed flow Boiling  Analysis of rancidity of processed mushroom products

According to the oxidation stability evaluation method of Example 5, the degree of acidosis of the fat extracted by the Soxhlet method in a mushroom product which had been fermented with palm oil and sunflower oil mixture (2: 8 blend ratio) CTA, anisidine, and peroxide value are shown in Table 21 below.

Fatty CDA, CTA, anisidine, and peroxide values of fermented shiitake mushroom products were increased as the temperature and time of fermentation increased compared to normal palm oil and mixed oil. In particular, peroxide value, which measures the initial acidity of oil, increased as the cooking time increased, rather than the heating temperature.

In the case of CDA and CTA, which showed the initial degree of oxidation, the lipid oxidation was proceeding with the same value regardless of the temperature and time of the heating. In the case of anisidine, the value tended to increase as the heating time and temperature increased. In addition, the anisidine value was higher when it was boiled at 190 ℃ than at 180 ℃, and it was affected by the boiling temperature.

In case of peroxide value, the tendency was increased with longer cooking time. It was confirmed that the longer the boiling time was, the more moisture was released from the shiitake mushroom and the more peroxide was produced as the primary oxidation product.

Therefore, considering the degree of acidity of frying oil, it was found that reducing the cooking time is a way to reduce the acidity of the product.

Example  12-2-3: Palm oil and Sunflower oil Mixed flow Boiling  Fatty acid composition of processed mushroom products

The fatty acid composition of the mushroom product treated with the palm oil and the sunflower oil mixed oil was measured according to the fatty acid analysis method of Example 3-4 and is shown in Table 22 below.

The total fat content of fermented shiitake mushroom products was 30g / 100g or less and the total fat content of the products mixed with palm oil: sunflower oil 2: 8 ratio was 30g / 100g or more. The content was higher than that of the pumpkin product. It was confirmed that the shiitake mushroom showed higher total fat content due to high inhalation rate of frying oil due to the high water content during the fermentation compared to other agricultural products.

The lower the total fat content of the mushroom products, the lower the content of saturated fat and unsaturated fat. The ratio of proper saturated fat to unsaturated fat content was 1: 2.5 or more, and the content of saturated fat and unsaturated fat was 1: 2.5.

Example  12-2-4: Boiling  Sensory Evaluation of Treated Shiitake Snack Products

The sensory evaluation was performed on the color, flavor, firmness and overall acceptability of the shiitake mushroom snack product, which was mixed with palm oil and sunflower oil at a ratio of 2: 8. The sensory evaluation was conducted according to the sensory evaluation criteria of Example 10 Are shown in Table 23 below.

As a result of the sensory evaluation, the color was highest in the mushroom product which was boiled for 0.5 min at 180 ° C, and it was confirmed that the product having the highest brightness among the colors having the highest color intensity was found to have a high preference. In case of flavor, the products which were boiled at 180 ° C for 2 minutes showed the highest score. In case of taste, products boiled at 190 ° C for 1.5 minutes and 2 minutes, and those at hardness for 1.5 minutes at 190 ° C High scores showed. This is because the moisture content is much lost and the flavor and crisp characteristic of the product are exhibited.

In the case of overall acceptability, scores of 5 or higher were obtained in the other boiling conditions except for 1 minute, 2 minutes, and 1 minute at 180 ° C. When the sensory evaluation results of the overall mushroom boiled products were compared, It was found that the most preferred condition for the consumer preference was the mushroom product.

Example  12-3: Development of snack products using juice from Kiju

Example 12-3-1: Sunflower oil Mixed oil  Using kiwi Boiling  Quality evaluation according to conditions

Based on the results of the prepared carrot and tuberous hot water treatment products, the content of palm oil: sunflower oil mixed oil was reduced to 2: 8, so that the content of saturated fat was decreased. Respectively.

The water content, the fat content and the chromaticity of the product, which was fermented at 180 ° C and 190 ° C for each of the fermentation time, were measured according to the quality evaluation method of Example 3, Respectively.

As the cooking time increased, the water content of the boiled kiwifruit decreased sharply from that of the fresh kiwifruit at 84.86%. When the boiled water was heated at 180 ℃ for 2.5 minutes, the water content of the boiled kiwifruit was 7.39% In one case, the water content was 2.49%. It was found that 1 minute at 180 ℃ and 0.5 minute and 1 minute at 190 ℃, the moisture content was 20% or more, which is a bad condition for the kiwi juice.

The water content of kiwi after molecular compression and dehydration was 82.01 ± 2.25%, and the large amount of water contained in raw kiwi was not removed by pretreatment. However, it was confirmed that the water content was greatly reduced during the fermentation process, and thus, it was confirmed that the fermented milk produced a higher amount of water during the fermentation than the dehydration process.

As shown in Table 24 and FIG. 6, the chromaticity of the melted kiwi decreased as the cooking time elongated, and the brightness (L) of the kiwi was decreased and the value of redness (a) was increased. It was found that the longer the cooking time, the more the change occurred.

The fatty acid composition of the kiwifruit treated with palm oil and sunflower oil mixed flow was measured according to the fatty acid analysis method of Example 3-4 and is shown in Table 25 below. The major unsaturated fatty acids are palmitic acid (C16: 0) and stearic acid (C18: 0), the main unsaturated fatty acids are oleic acid (C18: 1), linoleic acid (C18: Respectively. The content of fatty acid was not significantly different according to the cooking time or temperature of kiwi.

Therefore, considering the moisture content, fat content, and color of the kiwi juice product from Cheju, it was found that the mixing condition of 180 minutes at 180 ℃ for 1.5 minutes was the optimal condition when mixing the 2: 8 mixture of palm oil and sunflower oil.

Example  12-3-2: Palm oil and Sunflower oil Mixed flow Boiling  Analysis of rancidity of treated kiwi products

The degree of rancidity of the fat extracted by the Soxhlet method in the kiwifruit product treated with palm oil and sunflower oil blended (2: 8 blend ratio) was measured according to the oxidation stability evaluation method of Example 5, , Anisidine, peroxide value, and is shown in Table 26 below.

The values of CDA, CTA, anisidine, and peroxide values of the fat extracted from the fermented kiwifruit products increased as the temperature and time of fermentation increased compared with the common palm oil and mixed oil. In the case of anisidine, the value tended to increase with increasing temperature and time of heating.

The peroxide value did not show a constant tendency. It was confirmed that lipid - soluble pigment was also extracted by the Soxhlet method in the molten kiwifruit product, and the color of the final product was affected by the peroxide value measurement.

When measuring the rancidity of kiwi products, it was found to be most accurate to refer to anisidine. Therefore, in case of anisidine of kiwifruit, the longer the time of the fermentation, the longer the fermentation time for a relatively short period of time,

Example  12-3-3: Palm oil and Sunflower oil Mixed flow Boiling  Fatty acid composition of treated kiwifruit products

The fatty acid composition of the kiwifruit treated with palm oil and sunflower oil mixed flow was measured according to the fatty acid analysis method of Example 3-4 and is shown in Table 27 below. The total fat content of the boiled kiwifruit products ranged from 25.32g to 33.69g / 100g, which was about 30g / 100g. In the case of kiwi, as in the case of the above-described mushroom product, moisture content was higher than that of the carrot or tuberose hot water product, so that water was rapidly released during the hot water, and the suction rate of the frying oil was increased, Respectively.

The ratio of saturated to unsaturated fat in kiwifruit products, which are boiled in all the boiling conditions when the ratio of the saturated fat to the unsaturated fat content of the kiwifruit product is 1: 2.5, is 1: 3.0 or more and the ratio of the saturated fat to the unsaturated fat Were identified as appropriate.

Considering the quality evaluation results, 1 minute at 180 ° C and 0.5 minute or 1 minute at 190 ° C were not appropriate due to the high moisture content and the crispness of the snack was not suitable. As the cooking time increased, It was found that it is preferable to boil at 180 ° C for 1.5 minutes or 2 minutes and at 190 ° C for 1.5 minutes in the kiwi fermentation condition.

Example  12-3-4: Boiling  Sensory evaluation of treated kiwi snack products

The sensory evaluation was performed on the color, flavor, firmness and overall acceptability of the kiwi snack product which was mixed with palm oil and sunflower oil at a mixing ratio of 2: 8. The sensory evaluation was performed according to the sensory evaluation standard of Example 10 Are shown in Table 28 below.

As a result of the sensory evaluation, the color was highest in the kiwi product which was boiled for 1 minute at 180 ° C and 0.5 minutes at 190 ° C, and it was confirmed that the product having the highest brightness among the colors having the highest brightness in the quality evaluation was high. In case of flavor, the highest score was observed in products boiled at 180 ℃ for 2 minutes and 1 minute at 190 ℃, and for flavor, 2 minutes at 180 ℃ and 1.5 minutes at 190 ℃.

When the kiwi was boiled, the inexperienced kiwi was hard so that it could be boiled without loss of shape during the boiling, but there was a disadvantage that the sour taste remained from the immature fruit. Therefore, it was confirmed that the longer the cooking time, the higher the score of taste and hardness in the kiwi product which had a longer cooking time than the short time boiled kiwi.

In the case of overall acceptability, relatively high scores were obtained at 180 ° C for 2 minutes and 190 ° C for 1.5 minutes. When the sensory evaluations of the overall kiwifruit product were compared, it was found to be 2 minutes at 180 ° C, 1.5 minutes at 190 ° C It was found that the most favored condition for the consumer preference was the melted kiwi product.

Example  12-4: Development of snack products using sweet potatoes from Jeju

Example 12-4-1: Sunflower oil Mixed oil  Used potatoes from Jeju Boiling  Quality evaluation according to conditions

Based on the results of the prepared carrot and tuberous hot water treatment products, the content of palm oil: sunflower oil mixed oil was reduced to 2: 8, so that the content of saturated fat was decreased. Respectively. The moisture content, the fat content and the chromaticity of the product, which was fermented at 180 ° C and 190 ° C for each of the cooking time, were measured according to the quality evaluation method of Example 3, Respectively.

The water content of sweetened sweet potato products decreased from 65.76% to 48.57% from 48.47% to 2.55% at each boiling temperature. The moisture content was 30.59% and 48.47% when heated at 180 ° C for 1 minute and 190 ° C for 0.5 minutes, which was higher than other boiling conditions. Therefore, it was found that the crispy texture characteristic of the boiled product was not good for the sweet potato .

The moisture content of the sweet potato was 95.8% ± 2.51% when it was pretreated by molecular compression dehydration. The result showed that the sweet potato was similar in value to the fresh sweet potato. . However, since the water was treated at a high temperature during the heating process, the moisture content was decreased as the heating time increased.

The fat content of the sweet potatoes ranged from 10.65% to 20.42%, but there was no significant difference at each temperature. In addition, the fat content was relatively lower than that of other products such as carrots, squash, shiitake mushrooms and kiwi.

As shown in Table 29 and FIG. 7, the chromaticity of the fermented sweet potato products decreased as the fermentation time was longer, as compared with that of fresh sweet potatoes, and the b value indicating the degree of yellowness was increased. As the cooking time increases, moisture is released from the sweet potato, which can give crispy texture, which is characteristic of the hot water product, but it affects the chromaticity because the browning of the surface becomes worse.

The fatty acid composition of the sweet potato product treated with palm oil and sunflower oil mixed flow was measured according to the fatty acid analysis method of Example 3-4 above and is shown in Table 30 above. The major unsaturated fatty acids are palmitic acid (C16: 0) and stearic acid (C18: 0), the main unsaturated fatty acids are oleic acid (C18: 1), linoleic acid (C18: Respectively. Fatty acid content of sweet potatoes did not show a significant difference depending on the temperature and temperature.

Therefore, considering the moisture content, fat content and color of sweet potato products from Jeju, it was found that the mixing condition of 1.5 minutes or 2 minutes at 180 ℃ is the optimal condition when mixing the mixed oil of 2: 8 ratio of palm oil and sunflower oil .

Example  12-4-2: Palm oil and Sunflower oil Mixed flow Boiling  Analysis of rancidity of processed sweet potato products

The degree of acidity of the fat extracted using the Soxhlet method in a sweet potato product fermented with a blend of palm oil and sunflower oil (2: 8 blend ratio) was measured according to the oxidation stability evaluation method of Example 5, , Anisidine, peroxide value, and is shown in Table 31 below.

The values of CDA, CTA, anisidine, and peroxide values of the fat extracted from the sweet potato products increased as the temperature and time of fermentation increased.

In the case of CDA and CTA, which showed the initial degree of oxidation, they showed similar values irrespective of the temperature and time of hot water flow. In the case of anisidine, the value tended to increase as the heating time and temperature increased. In addition, the anisidine value was higher when it was boiled at 190 ℃ than at 180 ℃, and it was affected by the boiling temperature.

In case of peroxide value, the tendency was increased with longer cooking time. It was confirmed that the fat oxidation of frying oil proceeded as the cooking time became longer and the peroxides which were the first oxidation products were produced.

Therefore, considering the degree of acidification of frying oil, it is considered that reducing the cooking time is a way to reduce the acidity of the product. In case of sweet potato, it was found that the heating condition at 180 ℃ for 1.5 minutes or 2 minutes is the optimum condition.

Example  12-4-3: Palm oil and Sunflower oil Mixed flow Boiling  Fatty acid composition of processed sweet potato products

The fatty acid composition of the sweet potato products treated with palm oil and sunflower oil mixed flow was measured according to the fatty acid analysis method of Example 3-4 and is shown in Table 32 below.

The total fat content of the sweet potato products which were boiled and mixed with the palm oil: sunflower oil 2: 8 ratio was 10.65g ~ 20.42g / 100g, which was lower than 30g / And 190 ° C for 1 minute to 2.5 minutes and 0.5 minutes to 2 minutes.

The ratio of saturated fat to unsaturated fat content of the sweet potato product was 1: 3.5 or more, and it was confirmed that the ratio of saturated fat to unsaturated fat was 1: 2.5 or more, which is suitable for the final product.

Therefore, considering the quality evaluation, acidity and fat composition of water content, fat content, and color, it was found that the condition of boiling 1.5 minutes and 2 minutes at 180 ℃ is the optimal condition for the final sweet potato product.

Example  12-4-4: Boiling  Sensory Evaluation of Treated Sweet Potato Snack Products

The sensory evaluation was performed on the color, flavor, firmness and overall acceptability of sweet potato snack products, which were mixed with palm oil and sunflower oil at a ratio of 2: 8, and evaluated according to the sensory evaluation criteria of Example 10 Are shown in Table 33 below.

As a result of the sensory evaluation, the color was highest in the sweet potato products which were heated at 180 ° C. for 2 minutes and 2.5 minutes, and at 190 ° C. for 1 minute and 2 minutes, and the quality of the products was found to be higher in the order of decreasing brightness . In the case of flavor and flavor, the products which were boiled at 180 ℃ for 1.5 min and 2.5 min showed higher scores. The degree of hardness was found to be higher as the cooking time was longer, and as the cooking time increased, the degree of crispness increased in sweet potato products.

The overall acceptability was higher in sweet potato products that were boiled at 180 ° C for 2 minutes and 190 ° C for 1 minute. Therefore, when the sensory evaluation results were compared, it was found that the sweet potato products which were boiled for two minutes at 180 ℃ were the most optimal conditions in consumer preference.

Example  12-5: Development of snack products using citrus fruits from Jeju

The citrus semi-dried product sold by the present inventors was fermented. The chromaticity of the citrus fruit juice was measured according to the quality evaluation method of Example 3 and is shown in Table 34 below.

On the other hand, the citrus fruit used in the present invention is semi-dried by applying a molecular compression dehydration technique. When the oil is heated, the palm oil and the sunflower oil mixture flow through the outer surface immediately after being treated at 180 ° C for 1 minute. Were not found to be appropriate.

Example 13: Evaluation of Oxidation Stability during Storage of Mixed Oil after Watering

In order to investigate the stability of oxidation of palm oil and sunflower oil during storage, the oil was collected and stored at 60 ℃ for 7 days and the acid value was measured daily.

The acid value of frying oil was measured as follows with reference to Food Revolution (Article 9. General Test Methods 1.1.5.3.1).

Specifically, 5 g of the edible oil was placed in a flask with a stopper, and 100 ml of a 1: 2 mixed solution of ethanol and ether was added thereto to dissolve it. 2 to 3 drops of 1% phenolphthalein indicator were added thereto, and titrated with 0.1 N KOH ethanol until the pale red color lasted for 30 seconds.

More specifically, in order to evaluate the oxidation stability during the storage of the oil used for each product (carrot, pumpkin, shiitake, kiwi, sweet potato), an accelerated experiment was performed at 60 ° C storage. The degree of oxidation stability was measured in terms of acid value as described above and is shown in Table 35 below.

The initial acid value of the oil used for the fermentation was 0.21 ~ 0.23㎎ KOH / g, and there was no difference according to the mixing ratio of palm oil and sunflower oil and the heating temperature. Acid value increased with increasing storage days while these mixtures were stored at 60 ℃.

According to the Food Code, the acid value of palm oil and sunflower oil is 0.6 mg KOH / g, and all the agricultural products, carrots, squash, shiitake mushrooms, kiwi and sweet potatoes are fermented and stored at 60 ℃ for 7 days. ~ 0.36 mg KOH / g, respectively.

In case of mixed oil, the acid value did not show high after storage at 60 ℃ for 7 days. However, the water from the agricultural products during the cooking process could promote the oxidation of frying oil.

Example  14: Optimal Boiling  Condition and final Boiling  Snack product development

According to the present invention, it was attempted to establish an optimum condition suitable for a hot-water product for agricultural products in order to produce hot-water snack products of Jeju mountain agricultural products (carrots, squash, shiitake mushrooms, kiwi, sweet potatoes). Based on the above- And showed optimum conditions.

Evaluation methods and evaluation items of the final hot-water snack product presented in the present invention are shown in Table 36 below. Table 37 shows the fat content, saturated fat content, unsaturated fat content and trans fat content according to the test results of the public certification body for the final hot snack product.

In the present invention, the final product of five kinds of fermented products (carrots, squash, shiitake mushrooms, kiwi, sweet potatoes) was produced, and the resultant total fat content of the carrots, pumpkins, and sweet potatoes as a result of the total targeted fat content was 30 g / 100 g or less Respectively. However, shiitake mushroom and kiwi showed that the water content during the fermentation process was faster than that of other agricultural products due to the high water content of the raw material, and the total fat content was increased compared to the target value as a result of the increase in the amount of frying oil.

The targets for the development of saturated fat content were below 10g / 100g, which was below that level in all products, and it was confirmed that it contained 25g / 100g or more, which is the target value for developing unsaturated fat content,

As shown in FIG. 9, in the result of the present invention, the final product of the snack product was not packaged individually for each agricultural product, but the five kinds of hot-water products such as carrot, pumpkin, shiitake mushroom, We were able to taste each product at a time.

As a preliminary condition prior to fermentation by type of agricultural products in Jeju, the molecular compression and dehydration technique was used to remove water from agricultural products in Jeju, which had a high water content before boiling, and the dehydrating agent, maltodextrin, % Concentration for 2 hours.

On the other hand, carrots, pumpkins, sweet potatoes, kiwi, and shiitake mushrooms all have a natural coloring matter, so that browning can occur rapidly at high temperature. Therefore, pretreatment process for enzymatic deactivation was carried out. .

As a result of the investigation using mixed oil mixed with soybean oil, palm oil, palm oil and sunflower oil in order to set the frying oil suitable for the fermentation of agricultural products in Jeju, soybean oil is produced in many parts of the world and is widely used for food, The degree of liposuction to the product (degree of oil absorption) was high at the time of treatment, so that the product had a high fat content and a poor texture after the fermentation, confirming that the fermented fat was not suitable for the present invention.

On the other hand, palm oil is a vegetable oil but has a high percentage of saturated fatty acid. By controlling the ratio of saturated fatty acid to unsaturated fatty acid according to food, it is possible to lower the ratio of saturated fatty acid as well as texture suitable for the product. In palm oil, 54.88% of total saturated fatty acids, 45.12% of total unsaturated fatty acids, high saturated fatty acids, no trans fatty acids, and sunflower oil had total saturated fatty acids of 12.62% and total unsaturated fatty acids of 87.37% It is an edible oil with high nutritional value because of its high degree of unsaturation.

Therefore, mixed oil of palm oil and sunflower oil was prepared by considering the quality and nutritional aspects, and it was mixed with the optimum ratio of palm oil: sunflower oil 2: 8 It is best to apply the ratio of mixed oil.

In addition, in the case of palm oil and sunflower oil blended in the ratio of 2: 8 in the edible oil, the ratio of saturated fat: unsaturated fat was 1: 1.25 or more, and the trans fat was not detected and palm oil and sunflower oil mixture Milk (2: 8 mixture ratio) was suitable as frying preservation product of snack products.

In the case of mixing palm oil and sunflower oil, the carrots were heated at 180 ° C for 1.5 minutes, the pumpkin at 180 ° C for 2 minutes, the shiitake at 190 ° C for 0.5 minutes, the kiwi at 190 ° C for 1.5 minutes and the sweet potato at 180 ° C for 2 minutes Were found to be the optimum conditions in terms of quality, sensory characteristics, and storage acidity.

Claims (8)

(a) a first step of washing and slicing agricultural produce;
(b) a second step of blanching and water-soaking the cut agricultural products;
(c) a third step of adding maltodextrin to the drenched and soaked agricultural products and sugar saccharification using a molecular press dehydration method;
(d) a fourth step of washing and drying the sugar-picked agricultural products;
(e) a fifth step of mixing the washed and dried agricultural products with a mixture of palm oil and sunflower oil; And
(f) a sixth step of packaging the sprinkled agricultural produce.
The method according to claim 1, wherein the agricultural product is selected from the group consisting of carrots, squash, mushrooms, kiwi and sweet potato.
The method according to claim 1, wherein the first step is a step of uniformly cutting the agricultural product to a thickness of 0.8 to 2.0 mm.
The method according to claim 1, wherein the second step is a step of excluding agricultural products from the use of pumpkin.
The method according to claim 1, wherein the third step is a step of molecular compression and dehydration for 1 to 3 hours by adding 15 to 25% of maltodextrin to the weight of the dough and soaked agricultural products. Way.
The method according to claim 1, wherein the mixed oil in the fifth step is a mixture of palm oil and sunflower oil at a weight ratio of 1: 1 to 5.
The method according to claim 1, wherein in the fifth step, the agricultural products washed and dried after sugar-picking are mixed in palm oil and sunflower oil mixed oil at 170 ° C to 200 ° C for 0.3 to 2.5 minutes, .
7. Dry product snack product according to any one of the claims 1 to 7.

Images