KR20200071315A - Method for drying fruit comprising tangerine by low temperature vacuum - Google Patents

Abstract

The present invention relates to a dried whole tangerine manufacturing method consisting only a drying step of drying tangerines by only removing the peel of the tangerines in a state of preserving the original form. The dried whole tangerine manufacturing method comprises: a preprocessing step of removing the peel of tangerines and classifying the same by size; a first drying step of putting the tangerines of which the peel is removed in a drying device and drying the tangerines at 68-73°C for 12-15 hours; a second drying step of drying the firstly dried tangerines at 62-67°C for 10-12 hours in the drying device; and a post-processing step of taking out the dried tangerines from the drying device and selecting and removing the tangerines which are badly deformed or are carbonized due to exposed pulp. According to the manufacturing method of the present invention, provided are the dried tangerines capable of being stored for a long time in a state of preserving the original form without adding an additive.

Description

Method for drying fruit comprising tangerine by low temperature vacuum}

The present invention relates to a method for drying a fruit containing tangerine and a dried tangerine produced by the fruit, and more specifically, a method for manufacturing a dried product of a barrel tangerine with only the outer skin removed under a low-temperature vacuum and a method for manufacturing the dried product. It's about dry barrel citrus.

Citrus fruits (citrus, citrus) is a generic term for citrus fruits, citrus fruits, and citrus fruits of citrus fruits, citrus fruits, citrus fruits, citrus fruits, citrus fruits, and citrus fruits. , In Korea, Jeju's tangerines, known as Onju oranges, account for the majority.

In the case of Satuma mandarin, it is harvested from September to December, and mature fruits contain 8-10% sugar and 1% acid. The sugar composition of the flesh is 60 to 70%, sugar, glucose, and fructose each account for 15 to 20%, citric acid accounts for more than 90% of citric acid, and in addition to a small amount of malic acid (about 5%), isocitric acid, It contains succinic acid.

Vitamin C contains around 35mg/100g in flesh and 180mg/100g in skin, and contains vitamin A in skin, vitamin E in skin, and hesperazine, which has vitamin P effect (Source: [ Naver Knowledge Encyclopedia] Food Science and Technology Ambassador Exhibition, April 4, 2008, Gwangil Cultural History) Fruits containing citrus fruits are used in various ways in addition to being reproductive in season. Pickling sugar is used as a storage method to maintain the original shape of fruits. Methods such as drying and freezing are used.

As a prior art on a method for manufacturing a fruit dried product including citrus fruits, Korean Patent No. 10-0934591 (Invention name: "Method for manufacturing a fruit dried product", filed: December 24, 2007, date registered: December 22, 2009) Disclosed is a method of manufacturing a fruit dried product that is hot-dried or freeze-dried after immersing a saccharide, strawberry, banana, kiwi, grape, plum, or mango, and immersed in sugar solution, and registered in Korea Patent No. 10-0943055 (Invention name: " Method for manufacturing fruit-dried confectionery", filing date: 2009 08 28, registration date: 2010 02 10) is a slice of apple, tomato, cherry tomato, pineapple, carrot or hemp immersed in syrup.

Thereafter, a method of manufacturing a fruit dried confectionary product by drying with hot air is disclosed, and Korean Patent Registration No. 10-1298038 (Invention name: "Method for manufacturing sugar-pickled dried fruit and dried pickled fruit produced thereby", filing date: 2011 04 29, Registration date: 2013 08 13) discloses a method for preparing dried fruits of pickled fruits that are immersed in a sugar solution after cutting the fruits containing apples, pears, and bananas, and then immersed in a sugar solution, followed by hot air drying or low temperature drying.

The three prior arts related to the method for manufacturing a dried fruit product commonly consist of a process of dipping a slice of fruit into a sugar solution and drying it. In particular, a method of increasing sugar content while increasing preservation by immersing in the sugar solution is used. Eventually, this results in artificial changes in the composition of the natural fruit.

A method similar to the above has been used for the production of dried citrus fruits, but Korean Patent No. 10-0985977 (Invention name: "Method for manufacturing dried citrus fruits", filing date: 2008 02 15, registration date: 2010 09 30) After washing with water, steam it in a steamer, apply sugar to the cut part in half, and dry it naturally or dryer

Presenting a method of manufacturing dried citrus to dry through, Korean Registered Patent No. 10-1193942 (Invention name: "Method of manufacturing dried citrus snack using reduced pressure drying", filed: 2010 04 09, registration date: 2012 10 17) is a sorting step of sorting citrus by size, a washing step of spraying compressed air and compressed water, a cutting step of cutting tangerines to a thickness of 1 mm to 5 mm, and drying the citrus slices in a dryer. A method of manufacturing a dried citrus snack comprising a drying step and a cooling step of cooling the dried citrus slices to room temperature is proposed, and Korean Patent Publication No. 10-2014-0125103 (Invention Name: "Dry Citrus Snack and The manufacturing method", filing date: 2013 04 18) is a step of washing and slicing tangerines, a spray solution containing lemon juice, lime juice, citric acid or a combination thereof.

A method of manufacturing a dried citrus snack is proposed, which includes spraying, drying the citrus fruits, and coating the dried citrus fruits with syrup.

The three prior arts related to the method of manufacturing dried citrus fruits commonly use a method of cutting citrus fruits to expose flesh and drying the sliced slices. When using slices exposed with flesh, processing such as drying and addition is easy. On the other hand, for long-term storage, it is necessary to add sugar solution or lower the water content to less than 10% by weight.

However, the addition of sugar solution results in artificially changing the composition of the natural fruit, and when the water content is lowered to 10% by weight or less, the hardness is excessively increased, so it is easy to crack due to impact and the texture is low, making eating difficult. .

On the other hand, Republic of Korea Patent Publication No. 10-2016-0078279 (name of the invention: "citrus confectionery and citrus confectionery manufacturing method", filing date: 2015 December 23, hereinafter referred to as'public technology') to remove the outer skin of citrus fruits Citrus confectionery manufacturing method further comprising the step of separating the peeled citrus fruits into endothelial units, and drying the citrus fruits separated by endothelial units, and further coating the dried citrus fruits with chocolate. How to do it.

The known technology removes the outer skin of citrus fruits and separates them into endothelial units to facilitate drying and chocolate addition processing in accordance with slice cutting without exposing the flesh, and increasing the drying efficiency by using a freeze drying or vacuum drying method.

However, the known technique of separating citrus flesh into endothelial units and drying it has a limitation that it can be utilized only when the entire prototype is damaged by separating citrus fruits into endothelial granules.

The present invention has been devised to solve the above-described problems of the prior art, and provides a method of manufacturing a dried barrel citrus prepared only by a drying process without adding any additives such as sugar solution in a state in which only the outer surface of the citrus fruits is removed and the entire prototype is preserved. The purpose is to do.

In addition, the present invention has an object to provide a dried barrel citrus fruits prepared by the above-described manufacturing method.

Method for producing a dried barrel citrus according to the present invention for achieving the above technical problem,

A pre-treatment step of removing citrus fruits and classifying them by size;

A primary drying step of putting the whole citrus fruits with the outer shell removed in a dryer and drying them at 68°C to 73°C for 12 to 15 hours;

A second drying step of drying the primary dried citrus fruits in a dryer at 62°C to 67°C for 10 to 12 hours; And

It comprises a post-processing step of picking out and removing the dried citrus fruits by drawing out the dried citrus fruits from the dryer and picking and removing the citrus fruits that have undergone carbonization due to severe deformation or flesh exposure.

The above-described method for manufacturing the dried citrus fruits is additionally dried at 52°C to 57°C for 1 to 5 hours in the case of canned citrus fruits classified as 51 mm or more in diameter based on the condition of removing the outer skin from the second dried citrus fruits. It may be configured to further include a third drying step.

When the third drying step is further included, the drying time at 52°C to 57°C is 1 hour to 3 hours, 56 mm for citrus fruits classified as 51 mm or more and 55 mm or less in diameter based on the state in which the outer skin is removed. In the case of citrus fruits classified as above, it is appropriate to apply for 3 to 5 hours.

The post-treatment step in the case where the third drying step is further included as described above, after the second drying is completed, in the case of the whole citrus fruits classified with a diameter of 50 mm or less based on the state in which the outer skin is removed before drying, before drying In the case of the citrus fruits classified as 51 mm or more in diameter based on the state in which the outer skin is removed, it is made after the third drying is completed.

The pre-treatment step in the above-described manufacturing method of the dried citrus fruits may further include a washing process before removing the outer skin of the citrus fruits.

By providing a dry barrel citrus that can be stored for a long time in a state in which the citrus fruits are preserved without adding additives such as preservatives by the manufacturing method according to the present invention,

In addition to eating citrus fruits as seasonal fruits, consumers can use the so-called dried citrus fruits as they are, or boil it with water, drink it as tea, or use it as an ingredient or additive in other foods. In addition to citrus fruits as a seasonal fruit, various processed foods can be manufactured and sold using dried citrus fruits whose ingredients and form are preserved.

1 is a view showing a tangerine before drying among fruits, which is one embodiment of the present invention.
2 is an exemplary view showing a state in which the barrel citrus fruits are arranged in a drying tray in a dryer according to an embodiment of the present invention.
3 is an exemplary view of a dried barrel citrus fruit produced according to an embodiment of the present invention.
4 is an exemplary view showing dried grapes among dried fruits.
Figure 5 is a flow chart showing an embodiment of a method of manufacturing a dried barrel citrus according to the present invention.

Hereinafter, the embodiments of the present invention will be described in more detail as follows, and of course, the scope of the present invention is not limited to the following embodiments, and the scope of the technical field is within the scope of the present invention. Various modifications can be carried out by those having ordinary knowledge.

In the process of describing the contents of the present invention, the following terms and definitions apply unless there is a separate definition or additional conditions.

The term "citrus fruits", as used herein, refers to the fruit of the fruit tree belonging to the subfamily of citrus tree, including the Onju tangerine from Jeju.

As used herein, the term "casual tangerine" refers to citrus in a state in which only the outer skin (skin) of the tangerines is removed, and the flesh including the inner skin (inner skin) is not separated from each other.

As used herein, the term "dry barrel citrus fruits" refers to whole citrus fruits in which the citrus fruits are processed to a moisture content of 20% or less by a drying process.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a view showing a tangerine before being dried among fruits, which is one embodiment of the present invention.

2 is an exemplary view showing a state in which the barrel citrus fruits are arranged in a drying tray in a dryer according to an embodiment of the present invention.

3 is an exemplary view of a dried barrel citrus fruit produced according to an embodiment of the present invention.

4 is an exemplary view showing dried grapes among dried fruits.

Figure 5 is a flow chart showing an embodiment of a method of manufacturing a dried barrel citrus according to the present invention.

Figure 5 is a flow chart showing an embodiment of a method of manufacturing a dried barrel citrus according to the present invention.

In the pre-treatment step 100, the skin of citrus fruits is removed and classified according to size. This pre-treatment step may further include washing before removing the citrus skin.

Citrus fruits belong to fruits with high water content and low hardness among fruits using the dry processing method. Therefore, it is often used to slice and dry slices of citrus fruits without removing them, but there are some opinions that it is nutritionally desirable to take a skin containing a large amount of vitamins C and E. It is inevitable to cut the flesh of citrus fruits in order to dry it in an unsuccessful state. Accordingly, there is a problem in that an additive must be added or the moisture content of the dried product must be reduced to within 10% by weight to prevent contamination or decay of the cut surface.

Therefore, it is preferable to remove the outer skin of the citrus fruits, and it is preferable to separate the dried outer skin and dry it and then extract it with hot water and drink it as tea or use the crushed powder as a food additive.

Whether or not the peeled citrus is separated into endothelial units can be selected according to the end purpose of processing, and separation is added when separating into endothelial units, whereas the drying process is simpler than in the case of whole citrus fruits. It has the advantage of being.

The present invention relates to a method for drying whole citrus fruits, which is not separated into endothelial units after removing the outer skin of the citrus fruits. Dried whole tangerines are processed products that remove only the outer skin and preserve the original shape of citrus fruits as much as possible, but the drying process is complicated and prolonged.However, the dried whole citrus fruits are called processed citrus fruits that are closest to seasonal fruits. It has the advantage of high utilization, such as being able to be eaten as it is or used as a material for food, and can be used as a material for food by being shredded or shredded.

Sorting the whole citrus fruits by size is because there is a difference in the drying time to reach the target water content depending on the size, based on the horizontal maximum diameter when the whole citrus fruits are placed on a horizontal surface, except for 60 mm or more, but not more than 50 mm, It is classified into three steps of 51 mm or more and 55 mm or less, and 56 mm or more and 59 mm or less. Here, the size of the diameter that is a classification criterion has a characteristic of a threshold for standardizing the process for each step.

However, in the process of the actual pre-treatment step 100, sorting according to size in a citrus citrus state increases the possibility of contaminating or damaging the surface. Therefore, it can be replaced by classifying into three stages of 53 mm or less, 54 mm or more and 58 mm or less, and 59 mm or more and 62 mm or less, excluding 63 mm or more in diameter, based on the citrus state before removing the skin.

It is needless to say that the criteria for classifying citrus fruits before removing the outer skin can be appropriately increased or decreased depending on the varieties of the citrus fruits and the condition of the outer skin.

The cask citrus, which has been removed and classified by size, undergoes a step-by-step drying process, and it is desirable to use the effect of infrared radiation in addition to hot air as a dry heat source in the dryer. An electric heating wire and/or a halogen lamp may be used as a heat source for generating hot air in the dryer, and a halogen lamp may be used as an infrared source.

On the other hand, in order to achieve a drying effect, instead of hot air drying, a freeze drying method or a vacuum drying method can be used or used in parallel, but the hot air and infrared radiation drying method is the most preferred due to the characteristics of the citrus citrus with weak endothelial tissue and high moisture content. I found it appropriate.

The primary and secondary drying processes are commonly applied regardless of the size of the citrus fruits.

In the first drying step 200, the peeled citrus fruits are placed in a dryer and dried at 68°C to 73°C for 12 to 15 hours. At this time, the temperature and time are inversely related, so drying at 68°C for 15 hours, drying at 70°C for 13 hours, drying at 73°C for 12 hours, and the like can be selectively applied.

In the second drying step 300, the primary dried citrus fruits are dried in a dryer at 62°C to 67°C for 10 to 12 hours. At this time, the temperature and time are inversely related, and drying at 62°C for 12 hours, drying at 65°C for 11 hours, drying at 67°C for 10 hours, and the like can be selectively applied.

Dividing the drying process into primary and secondary as described above and placing a difference in temperature is intended to mass-produce whole citrus fruit rolls suitable for storage, distribution and eating by shortening the drying time while maintaining the original shape of the citrus fruits. If the citrus fruits are dried at 70°C for 20 hours or more to achieve a moisture content of 20% or less, the endothelium and flesh of the citrus fruits are melted, so that the original shape is not maintained. Is retained, but an empty space is created inside the cistern of the drying barrel and a number of holes are created on the surface.

On the other hand, it is desirable to dry the parts of the citrus fruits evenly by turning each citrus fruits dried in the first drying step 200 in a state placed on the drying tray of the dryer upside down before the second drying step 300 starts. Do.

The third drying process is applied only to whole citrus fruits classified as 51 mm or more in diameter before drying.

In the third drying step 400, in the case of the whole citrus fruits, which are classified as 51 mm or more in diameter before drying, among the second dried citrus fruits, they are dried for 1 to 5 hours according to the size step at 52°C to 57°C. That is, in the third drying step 400, the drying time at 52°C to 57°C is 1 hour to 3 hours in the case of whole citrus fruits classified as 51 mm or more and 55 mm or less in diameter before drying, and 56 mm or more and 59 mm in diameter before drying. In the case of whole citrus fruits classified as follows, it is applied for 3 to 5 hours.

In the third drying step 400, since temperature and time are inversely related, in the case of citrus fruits classified as 51 mm or more and 55 mm or less in diameter before drying, they are dried at 52° C. for 3 hours or 2 at 54° C. Drying for an hour, drying at 57° C. for 1 hour, etc. can be selectively applied. In the case of citrus fruits classified as 56 mm to 59 mm in diameter before drying, drying at 52° C. for 5 hours or 54 Drying at 4°C for 4 hours, drying at 57°C for 3 hours, and the like can be selectively applied.

The post-treatment step 500 is performed after the second drying is completed in the case of the whole citrus fruits classified with a diameter of 50 mm or less before drying, and after the third drying is completed in the case of citrus fruits classified with the diameter of 51 mm or more before drying, The dried citrus fruits are taken out from the dryer to remove and remove the citrus citrus fruits that have not been kept in shape or have been exposed to flesh and have been carbonized.

When the step-by-step process of the present invention as described above is completed, the dried barrel citrus according to the present invention is completed.

2 is an exemplary view showing a state in which the barrel citrus fruits are arranged in a drying tray in a dryer according to an embodiment of the present invention.

In order to ensure even drying of the citrus fruits, the drying tray in the dryer is a tray-shaped circular shape, and a structure in which a large number of vent holes are formed is preferable, and it is preferable to function to rotate horizontally around the center portion.

3 is an exemplary view of a dried barrel citrus fruit produced according to an embodiment of the present invention.

The dried barrel citrus fruits produced by the step-by-step process of the present invention described above is in a state suitable for distribution, storage and eating by maintaining a moisture content of 10% to 20% by weight in a state in which the original shape before drying is maintained.

In the above, the specific contents of the present invention have been disclosed according to preferred embodiments, but since they are exemplary, they should not be construed as limited, and those skilled in the art to which the present invention pertains are based on the technical spirit of the present invention. It is obvious that it can be implemented by other modifications.

Claims (3)

A pre-treatment step of removing the outer skin of the citrus fruits and classifying the whole citrus fruits in a state of removing the outer skin into three stages of 50 mm or less, 51 mm or more and 55 mm or less, and 56 mm or more and 59 mm or less, except for diameters of 60 mm or more;
A first drying step of placing the peeled citrus fruits into the dryer and drying them using hot air and infrared radiation at 68°C to 73°C for 12 to 15 hours;
A second drying step of drying the primary dried citrus fruits in a dryer at 62°C to 67°C for 10 to 12 hours using hot air and infrared radiation; And
In the case of the second dried citrus fruits, the citrus fruits classified as 51 mm or more in diameter based on the condition of removing the outer skin before drying are additionally dried using hot air and infrared radiation at 52℃ to 57℃, but the diameter is 51㎜ or more and 55㎜ A third drying step of drying for 1 hour to 3 hours in the case of whole citrus fruits classified as follows, and for 3 hours to 5 hours in the case of whole citrus fruits classified in 56 mm or more and 59 mm or less;
For citrus fruits classified with a diameter of 50 mm or less based on the state of removing the skin before drying, after the second drying is completed, in the case of citrus fruits classified with a diameter of 51 mm or more based on the condition of removing the skin before drying, 3 After the tea drying is completed, the dried citrus fruits are taken out from the dryer, and a post-processing step of picking and removing the citrus fruits having carbonization caused by severe deformation or fleshy exposure; By comprising a method of manufacturing a dry citrus tangerine, characterized in that the water content of the citrus fruits is 10% to 20% by weight. The method according to claim 1, wherein the pre-treatment step is to replace the citrus citrus in a state in which the outer shell is removed into three stages of 50 mm or less, 51 mm or more and 55 mm or less, and 56 mm or more and 59 mm or less except for a diameter of 60 mm or more. So, based on the citrus before removing the skin
A method of manufacturing a dried barrel citrus fruit, characterized in that it is classified into three stages of 53 mm or less, 54 mm or more and 58 mm or less, and 59 mm or more and 62 mm or less, except that the diameter is 63 mm or more. Dry barrel citrus fruits provided by any one of the methods of claim 1 or 4

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