KR20220083136A - Preparation of colorful mixture using dry vegetables for HMR - Google Patents

Abstract

The present invention prepares shiitake mushrooms, sweet pumpkin, onion, sweet potato, beets, and carrots as raw materials, washes and peels the prepared raw materials, and then slices, squares, shreds, and chops differently depending on the type of raw material. Then, each of the sweet pumpkin, sweet potato, beet and carrot is blended, and the raw material that has undergone the blending and the raw material that has not been blended are dried by a method selected from hot air drying and dehumidification drying, respectively, and each dried It provides a method for producing a colorful vegetable dry mixture for HMR comprising the step of mixing and packaging the raw materials.

Description

Method for preparing colorful vegetable dry mixture for HMR {Preparation of colorful mixture using dry vegetables for HMR}

The present invention relates to a vegetable dried mixture, and in particular, it proposes a new colorful vegetable dried mixture manufacturing method that is rich in color and nutrition and has excellent moisture recovery rate.

While we are entering an aging society due to an increase in the average lifespan, food trends are significantly changing according to changes in the socio-economic environment such as increase in women's economic activity, increase in leisure time, and increase in single families and married people. For example, convenience in consumption, well-being-oriented, emotional consumption, value pursuit, and consumer participation are being added as important food consumption trends.

In particular, in response to social changes such as the increase in economic activity of dual-income families and women and the increase in single-person households, product development and development of HMR (Home Meal Replacement) that can be conveniently used at home to save cooking time and promote health Consumption is increasing. In addition, as the strong keyword of vegan has emerged as a global trend from the taste of a few, vegetarianism is expanding. On the other hand, in line with the trend that values health, products using eco-friendly agricultural products as raw materials are continuously being released.

Eco-friendly agricultural products have a higher ratio of non-commodities than agricultural products using conventional farming methods. Winter vegetables such as autumn potatoes, carrots, garlic, onions, cabbage, beets, kohlrabi, broccoli, and overwintering radish have a high proportion of single crop production mainly for items that can be monopolized according to seasonal specialties. This is a burden on farms, and for this reason, a number of farms are giving up on eco-friendly agriculture.

If over-produced vegetables or non-commodity eco-friendly agricultural products do not develop separate sales channels, they will lead to losses of farmers and lower agricultural competitiveness. To overcome this situation, various dried vegetable products have been proposed, for example, broccoli, carrot, cabbage, cucumber, sweet pumpkin, shiitake mushroom, onion, spinach, zucchini, radish, beetroot, sweet potato, potato, turmeric, and various vegetables and bulbs. It is included in rice or porridge or used as ingredients for soup dishes such as stews and soups. These dried vegetable products are, for example, a material included in baby food or porridge, and are produced in powder form or in particles smaller than a grain of rice, or produced in a size of about 1 cm to 5 cm that can visually confirm the raw material.

In order for dried vegetable processed products to be used as ingredients for various foods or to be used in instant foods, it is necessary to prevent nutrient loss and increase shelf life, as well as to have excellent moisture recovery rate when using vegetables with their own color and dried vegetables.

According to Patent Registration No. 10-1642706, as a method for improving the restoration properties of dried vegetables, dried vegetables having a water activity (Aw) of 017 to 032 after being dried by superheated steam or hot air drying method are treated with an acid solution containing water and organic acid. After immersing in the step of scooping out to prepare the immersed vegetables; and mixing the immersed vegetables and water in a volume ratio of 1:1 to 2 and heating the mixture with superheated steam at 150 to 400° C. for 1 to 10 minutes. It has been suggested that (Aw) is improved from 080 to 099. This technology uses acetic acid, citric acid, or malic acid as an organic acid, and further includes one or more saccharides selected from the group consisting of monosaccharides, disaccharides and oligosaccharides in the acid solution. Since the color may change, there is a disadvantage that it does not meet consumer preferences when used as a material for instant food.

In addition, according to Patent Registration No. 10-1864013, the steps of producing nano-oil by stirring water and vegetable oil, spraying the nano-oil on vegetables for adsorption, and pressurizing steam on the vegetables to sterilize and simultaneously adsorbed A steaming step of pushing the nano-oil into the pores of the cell wall of the vegetable, a far-infrared radiation step of irradiating far-infrared rays to the vegetable to induce cell tissue expansion, a hot air drying step of rapidly evaporating moisture with hot air, and low temperature drying of the vegetable A method for preparing dried vegetables for instant cooking is proposed, comprising the steps of: In this technology, the original taste and texture of vegetables may be lost in the process of spraying and adsorbing nano oil to vegetables and then pressurizing steam to the vegetables. There is a problem in that the chromaticity is not good, so that when it is processed into instant food, the productability is lowered.

In order to be used in HMR such as instant nutrition rice, bibimbap, and other instant vegetable dishes, it is important to select the dried vegetables in consideration of color, and it is necessary to control the process so that the quality of each vegetable material does not deteriorate during the drying process. , especially when used in food, it should have excellent moisture recovery rate and excellent texture and taste. In addition, it is necessary to maintain nutrition and high functionality while securing distribution stability.

The present invention has been devised under the above technical background, and an object of the present invention is to provide a novel dried vegetable mixture that can be used as a convenient food ingredient.

Another object of the present invention is to provide a dried vegetable mixture having excellent color and excellent moisture recovery rate when used for food after drying.

Another object of the present invention is to provide a new manufacturing method that can be applied to the development of various processed foods with high utility even for non-commodities of vegetables produced by conventional farming methods or eco-friendly farming methods.

In addition, other objects and technical features of the present invention will be presented in more detail in the following detailed description.

In order to achieve the above object, the present invention prepares shiitake mushrooms, sweet pumpkin, onion, sweet potato, beet, and carrot as raw materials, washes and peels the prepared raw materials, and then slices, squares, shreds, Cut by a method selected from chopping, blending of sweet pumpkin, sweet potato, beet, and carrot, respectively, and drying the raw material that has undergone blending and the raw material that has not been blended with a method selected from hot air drying and dehumidification drying It provides a method for producing a colorful vegetable dry mixture for HMR, comprising the step of mixing and packaging each raw material that has been dried.

In the present invention, the hot air drying is carried out in the range of 55 ~ 65 ℃, dehumidification drying is preferably carried out in the range of 30 ~ 45 ℃.

In addition, in the present invention, the dried raw material is preferably mixed in an amount of 20 to 30 wt% of sweet potato, sweet pumpkin, and shiitake, respectively, 10 to 30 wt% of onion, and 3 to 10 wt% of beet and carrot, respectively.

According to the present invention, there is provided a vegetable mixture having excellent color and excellent hydration restoration rate by combining dried vegetables with high antioxidant activity and dietary fiber. It has excellent sensory evaluation, excellent nutrition and texture, and excellent immune and anti-inflammatory effects, so it can be used as a material for a variety of foods.

In addition, the present invention can increase the level of processed food using eco-friendly agricultural materials, and can contribute to the development of related industries.

In addition, the present invention can expand the market for over-produced products or non-commodity products among vegetables produced by farms, and can provide high-functional, high-value-added products that match the diet of modern people, as well as strengthening farmhouse competitiveness, It can also contribute to expanding the supply of eco-friendly agricultural products.

1 is a photograph showing an exemplary processing method for each raw material;
Figure 2 is a manufacturing process diagram of the vegetable dry mixture of the present invention
3 is another manufacturing process diagram of the present invention
4a and 4b are evaluation results of DPPH radical scavenging activity and total polyphenol content
5 is an anti-inflammatory activity test result
Figure 6 is a photograph showing an example of the manufacturing process of the vegetable dry mixture
7 is a photo of the first recipe sample according to the embodiment;
8 is a photo of a secondary recipe sample according to the embodiment;

The present invention proposes a method for manufacturing a colorful vegetable dry mixture for HMR, in which raw materials rich in nutrients and good color are selected from various agricultural products produced in Korea, and the drying process is controlled according to the characteristics of the raw materials.

The vegetable dry mixture prepared according to the present invention can be used as a good food by itself, and in particular, it can be widely used as nutritious rice, bibimbap, vegetable mix, and vegetable chips for other food ingredients. For this, the process is controlled so that the moisture recovery rate is 80% or more compared to the original material so that it can show excellent texture when mixing with other ingredients such as grains or noodles.

Phytochemicals, which are called the 6th nutrient because they are substances involved in physiological activities other than the five major nutrients, such as carbohydrates, proteins, fats, vitamins, and minerals that plants have, are antioxidants that prevent cell aging. It is known that there is Vegetables, fruits, legumes, and grains are the main source of phytochemicals. If you eat vegetables and fruits of various colors such as white, yellow, green, red, black, and purple, you can expect the effect of promoting the health of various phytochemicals. .

The present invention maintains the color of the raw material itself as an important ingredient for food materials used in the development of various convenient meals as well as supplying phytochemicals. The process is controlled so that the average score is 6 or more by using a 9-point hedonic scale by performing a sensory evaluation on the sample.

In addition, the vegetable dried mixture prepared according to the present invention can be distributed for a long time at room temperature for more than 6 months to ensure distribution stability, and to select the raw material and control the process to have high antioxidant activity and anti-inflammatory activity to secure functionality.

In the present invention, it is characterized in that the color and function of each raw material are well maintained even in a dried state and in a moisture-restored state by individually controlling the drying process for various raw materials of vegetables.

In general, food drying is to remove moisture contained in the object to be dried by inputting direct or indirect energy such as hot air, steam, gas, and electromagnetic waves. It is used as a means to increase product value by preventing and improving flavor, color, texture, etc., improving storability and simplifying transportation. Natural drying in food drying is a simple and inexpensive process, but the shape of the raw material may be altered during prolonged drying depending on climatic conditions, and there is a problem with storage due to the high moisture content of the product. Therefore, in industrial terms, most artificial drying is used, and it is divided into pressurized, atmospheric and vacuum (reduced pressure) drying depending on the pressure applied. Normal pressure drying is further divided into hot air drying, spray drying, film drying, and far-infrared drying according to the heat source or method.

The drying technology commonly used in processing dried vegetables uses a lot of hot air drying method from an economic point of view. However, during hot air drying, shrinkage due to moisture loss, hardening of the surface, low resilience of dried products, and color, texture, taste and nutritional value due to browning reaction. There are problems such as degradation.

The present invention selectively uses hot air drying and dehumidifying drying according to the characteristics of the raw material in order to minimize such quality damage during hot air drying. control

Specifically, the method for producing a colorful vegetable dry mixture for HMR of the present invention prepares the raw material, screening, washing, and peeling the prepared raw material, drying according to the characteristics of each raw material, and mixing and packaging the dried raw material including the steps of

For the vegetable dry mixture of the present invention, shiitake mushrooms, sweet pumpkin, onions, sweet potatoes, beets, and carrots are prepared as raw materials. All of the selected raw materials are excellent in nutrition, have excellent texture when restored after drying, and are particularly suitable for use as various food ingredients because each raw material has a good color. In addition, the selected raw materials can respond to price fluctuations according to the supply amount by production period, such as winter vegetables, and are good for processing products even for non-products with poor shape or appearance.

After washing and peeling the prepared raw material, it undergoes different processing according to the type of raw material. It should taste good when restored. 1 is a photograph showing an exemplary processing method for each raw material.

Processed raw material goes through a drying step, Figure 2 is a manufacturing process diagram of the vegetable dry mixture of the present invention, including the blanching (blending) process, Figure 3 is another manufacturing process diagram of the present invention, which is omitted from the blanching process have. Among the selected raw materials, blending is performed on sweet pumpkin, sweet potato, beet, and carrot, respectively, and the drying step is carried out without the blending process for shiitake mushrooms and onions. As the blending method, for example, it may be immersed in water at 80 to 100° C. or may proceed for 1 to 10 minutes through steam treatment. The reason for including the blanching process for each raw material will be described later.

The raw material that has undergone blending and the raw material that has not been blended are dried by a method selected from hot air drying and dehumidification drying, respectively, and each dried raw material is mixed and packaged. In the drying process carried out for each raw material, it is preferable that hot air drying is performed in a range of 55 to 65°C, and dehumidification drying is performed in a range of 30 to 45°C. Each drying time is controlled so that sufficient drying is achieved according to the moisture content of each raw material, and can be carried out for 2 to 5 hours. In the drying step, hot air drying and dehumidifying drying may be selectively performed for each raw material, but hot air drying and dehumidifying drying may be performed in stages or in parallel.

The dried raw material can be mixed in different proportions according to the type of food being cooked. Sweet potatoes, sweet pumpkin, and shiitake mushrooms are each 20-30 wt%, onions are 10-30 wt%, and beets and carrots are 3-10 wt% each. It can be mixed in the content of Such a mixed composition is particularly suitable for use as a material for instant food such as nutritious rice.

of dried vegetables chromaticity

In order to use the vegetable dried mixture according to the present invention as a food ingredient for various convenience meals, the color after drying and after cooking the food is very important, and the color is maintained when the color of the raw material after the drying process is measured and applied to actual food. was confirmed.

For each raw material, hot air drying at 65℃ without blending (HD-NB), hot air drying at 65℃ after blending (HD-B), dehumidifying drying at 38℃, -40℃ Lyophilization was performed, and all data were expressed as mean±standard deviation. Chromaticity analysis was expressed as L value (whiteness), a value (redness), and b value (yellowness) using a color meter (Color meter, TES Co, 135A, Taiwan). The system was used and measurements were repeated three times.

a) Chromaticity of dried sweet pumpkin

Table 1 shows the chromaticity changes of the dried sweet pumpkin prepared by different drying methods of the sweet pumpkin. In terms of color, L value (brightness), a value (redness), and b value (yellowness) were all high in freeze-dried sweet pumpkin. It was higher after blanching treatment than before treatment. In addition, as the brightness also appeared high after the blanching treatment, it was determined that the blanching process was necessary when manufacturing the dried sweet pumpkin.

b) dry carrot chromaticity

Table 2 shows the chromaticity changes of dried carrots prepared by different drying methods. In terms of color, L value (brightness), a value (redness), and b value (yellowness) were all high in freeze-dried carrots. and was higher after blanching than before blanching. As brightness and redness were also high in dried carrots dried after blanching treatment, it was judged that carrot color was improved by blanching treatment.

c) Dried Sweet Potato Chromaticity

Table 3 shows the chromaticity changes of dried sweet potatoes prepared by different drying methods. Both the L value (brightness) and the b value (yellowness) were high in freeze-dried sweet potatoes, and the redness (a) was high in the blanching dried sweet potatoes. Uncooked sweet potatoes showed similar brightness to freeze-dried sweet potatoes, and yellowness (b) was high in blanched dried sweet potatoes, which is thought to be due to the increased yellowness as carotenoid pigments of sweet potatoes became clear by blanching treatment. Therefore, in the case of manufacturing dried sweet potatoes, it was judged that if blanching treatment was included, the yellowness of sweet potatoes would increase, and thus the marketability of sweet potatoes could be improved.

d) dry red beet chromaticity

Table 4 shows the chromaticity changes of dried red beets prepared by different drying methods of red beets. Both L value (brightness) and a value (redness) were high in dry red beets and freeze-dried red beets that were not subjected to blanching treatment. The degree of redness (a) was high in dried red beets that were not subjected to blanching treatment, which means that betanine, the main pigment of red beet raw materials, is a water-soluble component and has a weakness to heat. It is presumed that the redness value was lowered in the dry red beet blanching process due to damage.

According to the results of the sensory test, the color of the red bit was fixed during the blanching process and the color was sensory good, which was different from the color difference analysis in this experiment. In addition, red beet can reduce the characteristic odor of red beet by blanching treatment, and thus it was determined that blanching treatment is necessary for red beet to increase consumer preference.

e) chromaticity of dried onions

Table 5 shows the chromaticity changes of dried onions prepared by different drying methods. As for color, the L value (brightness) was highest in freeze-dried onions, followed by hot air drying without blending > hot air drying after blending > dehumidification drying without blending. The yellowness b value was highest in hot air-dried onions after blanching and lowest in freeze-dried onions. Since the main color of the onion is white, the color of the raw material is most shown in the freeze-dried onion. It was judged that it was preferable to use a freeze-drying method.

f) Dried Shiitake Mushroom Color

Table 6 shows the chromaticity changes of dried shiitake mushrooms prepared by different drying methods. As for color, the L value (brightness) was highest in freeze-dried shiitake mushrooms, followed by hot air drying without blending > hot air drying after blending. The yellowness b value was highest in blanched dried shiitake mushrooms and the lowest in freeze-dried shiitake mushrooms. Because the inside also turns brown due to heat damage during the drying process, it was judged that the yellowness of dried shiitake mushrooms was higher than that of freeze-dried shiitake mushrooms. Since shiitake mushrooms have excellent color and flavor when not subjected to blanching, it was judged that blanching treatment could be omitted when drying shiitake mushrooms.

hydration of dried vegetables recovery rate

The vegetable dry mixture prepared according to the present invention is very important not only for color, but also for harmony with other ingredients and maintaining texture according to moisture restoration when used in actual food. Therefore, the degree of moisture restoration after drying of each raw material was tested.

For each raw material, hot air drying at 65℃ without blending (HD-NB), hot air drying at 65℃ after blending (HD-B), dehumidifying drying at 38℃, -40℃ Lyophilization was performed, and all data were expressed as mean±standard deviation. Shiitake mushrooms were dried by hot air at 55°C.

a) Hydration recovery rate of dried sweet pumpkin

After immersing 5 g of a dried sweet pumpkin sample in 100 mL of distilled water in a 200 mL beaker, take it out at 25°C using a constant temperature water bath for each hour, remove the water with a kitchen towel, and measure the weight to measure the mass of increased moisture per 1 g of dried vegetables (g /g) and the results are shown in Table 7.

As a result of restoring hot air-dried, dehumidified, and freeze-dried sweet pumpkin for 90 minutes, respectively, freeze-dried sweet pumpkin (FD-B) was restored to 2.31 g (231%) in 30 minutes, and there was little change in the recovery rate thereafter. The hydration recovery rate of hot-air dried sweet pumpkin (HD-B) treated with blanching was 2.04 g (204%) at 60 minutes of hydration time, and there was little change in the recovery rate after that. The recovery rates of untreated hot air dried (HD-NB) sweet pumpkin were 1.35 (135%) and 1.59 g (159%), respectively, at 60 minutes of hydration time, showing similar recovery rates. The hydration recovery rate of dried sweet pumpkin according to the drying method was in the order of freeze drying> blanching hot air drying> dehumidifying drying> hot air drying. It was judged to have little effect on the destruction.

b) Hydration restoration rate of dried carrots

After immersing 5 g of a dried carrot sample in 100 mL of distilled water in a 200 mL beaker, take it out at 25°C for each hour using a constant temperature water bath, remove the moisture with a kitchen towel, and measure the weight to measure the mass of increased moisture per 1 g of dried vegetables (g /g), and the results are shown in Table 8.

As a result of restoring hot air dried, dehumidified, and freeze-dried carrots for 10 to 120 minutes, respectively, freeze-dried carrots (FD-B) were quickly hydrated, 6.47 g in 10 minutes and 8.60 g (860%) in 30 minutes. ), but the restoration of hydration progressed slowly afterward, indicating 9.41 g of hydration for 120 minutes. In the case of dehumidified dried carrots (DHD-NB), at 10 minutes of hydration, 2.77 g showed a similar restoration to that of blanching pre-treated dried carrots (HD-B). It showed a lot of difference in recovery rate at 9.99g. The hydration rate of dried carrots without blanching treatment was 3.91 g at 120 minutes of hydration time, indicating a lower recovery rate than other treatments. When carrots were subjected to hot air drying, dehumidification drying and freeze drying after blanching pretreatment, the recovery rate was found in the order of freeze drying > dehumidification drying > hot air drying.

c) Hydration restoration rate of dried sweet potato

After immersing 5 g of dried sweet potato sample in 100 mL of distilled water in a 200 mL beaker, take it out every hour at 25°C using a constant temperature water bath, remove moisture with a kitchen towel, and measure the weight to measure the mass of increased moisture per 1 g of dried vegetables (g /g) and the results are shown in Table 9.

As a result of restoring hot air dried, dehumidified, and freeze-dried sweet potatoes for 10 to 120 minutes, respectively, freeze-dried sweet potato (FD-B) was restored to hydration at a rapid rate, with 4.76 g at 10 minutes and 5.07 g at 20 minutes (507). %), and there was little change in the hydration recovery rate after 20 minutes. In the case of dehumidified dried sweet potato (DHD-NB), hydration restoration progressed slowly, resulting in a low recovery rate of 1.77 g in 120 minutes. Dried sweet potato (HD-NB) without blanching treatment showed a lower recovery rate than freeze-dried sweet potato, but showed a higher recovery rate than dehumidified dried sweet potato and blanching-treated sweet potato. In the case of blanching sweet potatoes during hot air drying, more drying occurred, and the texture itself had a much harder structure than that of sweet potatoes without blanching. In order to increase the hydration recovery rate of hot air dried sweet potatoes, it was determined that there would be no difficulty in using dried sweet potatoes when the cooking temperature was raised because the recovery rate was expected to increase when the hydration temperature was increased.

d) Hydration recovery rate of dried red beets

After immersing 5 g of a dried red beet sample in 100 mL of distilled water in a 200 mL beaker, take it out at 25°C using a constant temperature water bath for each hour, remove the water with a kitchen towel, and measure the weight. g/g) and the results are shown in Table 10.

As a result of restoring hot air dried, dehumidified, and freeze-dried red beets for 10 to 120 minutes, respectively, freeze-dried beets (FD-B) rapidly hydrated, 5.97 g (597%) in 10 minutes and 20 minutes in 20 minutes. Restoration was carried out at 5.07 g (507%), and after 30 minutes, it progressed slowly, showing a hydration restoration rate of 8.64 g at 120 minutes. Dehumidified dried red beet (DHD-NB) also showed a lower recovery rate than freeze-dried, but in the final 120 minutes, it showed a recovery rate of 8.36 g, similar to that of Tokyo-dried red beet, and the recovery progress rate was similar to that of freeze-dried beets. On the other hand, dried red beets without blanching (HD-NB) showed lower recovery rates than dehumidified and freeze-dried beets, respectively, 4.82 and 4.84 g in the final 120 minutes of dried red beets (HD-B) pre-blanching. it was The recovery rate of dried red beets is faster than other dried vegetables, so it is considered to have a high degree of cooking use. It was judged that using the drying method would keep the quality of red beets well.

e) Hydration restoration rate of dried onions

After immersing 5 g of a dried onion sample in 100 mL of distilled water in a 200 mL beaker, take it out at 25°C for each hour using a constant temperature water bath, remove the water with a kitchen towel, and measure the weight to measure the mass of increased moisture per 1 g of dried onion (g /g), and the results are shown in Table 11.

As a result of restoring hot air-dried, dehumidified, and freeze-dried onions for 10 to 120 minutes, respectively, freeze-dried onions (FD-B) were hydrated at a faster rate than other test groups, resulting in 4.75 g (475%), 30 in 10 minutes. Restoration was carried out at 6.01 g per minute, and after 30 minutes, it progressed slowly, showing a hydration restoration rate of 6.60 g at 120 minutes. Dehumidified and dried onion (DHD-NB) showed a recovery rate of 2.31 (231%) at 10 hydration and 3.71 g at 60 minutes of hydration, with little change in recovery rate thereafter. On the other hand, the hydration restoration of hot air dried onion pretreated with blanching showed 1.16 g at 10 minutes, but the hydration recovery continued to show 4.32 g at 30 minutes and 5.61 g at 120 minutes. Hot air-dried onions without blanching pre-treatment were 1.34 g at 10 minutes of hydration, 3.24 g at 30 minutes, and 4.78 g at 120 minutes, indicating a lower recovery rate than hot-air-dried onions before blanching. It was judged that the onion showed a low recovery rate because of the weak tissue of the raw material itself, and because it easily absorbs the surrounding moisture after drying, it retains more moisture compared to other vegetables.

f) Hydration restoration rate of dried shiitake mushrooms

After immersing 5 g of a dried shiitake mushroom sample in 100 mL of distilled water in a 200 mL beaker, take it out at 25°C using a constant temperature water bath for each hour, and remove the moisture with a kitchen towel. g/g) and the results are shown in Table 12.

As a result of restoring hot air dried, dehumidified and freeze-dried beets for 10 to 120 minutes, respectively, freeze-dried shiitake mushrooms (FD-B) hydrated at a slower rate than other vegetables, so 2.86 g (286%) in 10 minutes. ), 3.33 g at 30 min, and 3.91 g at 150 min. Hot air-dried shiitake mushrooms (HD-NB) without blanching pretreatment showed 1.86 g at 10 minutes and 2.71 g at 30 minutes. After blanching pretreatment, the restoration rate of hot air-dried shiitake mushrooms was 1.06 g at 10 minutes of hydration and 1.74 g at 60 minutes, and restoration did not proceed any further. Since the shiitake mushroom has a tissue structure in which fibers are closely bonded, it was determined that the hydration recovery rate during hot air drying was low.

Functional analysis

As a result of analyzing the nutritional components of the vegetable dried mixture prepared according to the present invention, various components were identified as shown in the table below.

As a result of analyzing the DPPH radical scavenging activity to confirm the antioxidant activity as a function of the dried vegetable mixture prepared according to the present invention, most of the test samples ('Jeju Bump') showed a high value of 50% or more (Fig. 4a) , the total polyphenol content was also maintained high (Fig. 4b). As another function, as a result of evaluating NO production and cytotoxicity to confirm anti-inflammatory activity, it showed high NO inhibitory activity and excellent cell viability results (see FIG. 5 ).

Example - Using vegetable dry mixture nutritious rice

In order to apply the colorful vegetable dried mixture according to the present invention to various convenience dishes, a dried product according to the manufacturing process was prepared, and a recipe suitable for nutritious rice was tested. For the raw materials of the vegetables to be dried, shiitake mushrooms, sweet pumpkin, onions, sweet potatoes, beets, and carrots were selected, and different processing treatments were performed according to the shape and size of the raw materials and cut. Table 14 below shows the processing method applied to each raw material in this Example.

The processing method included the case of cutting into two or more shapes in consideration of the characteristics and taste of the required raw material. In the example, the blanching process was performed for sweet pumpkin, sweet potato, beets, and carrots. Thereafter, drying was performed through a process of hot air drying, dehumidification drying, or hot air/dehumidification drying for each raw material to complete the vegetable dried product. 6 shows an example of a manufacturing process of dried vegetables.

Each prepared dried vegetable was mixed with a different composition suitable for nutritious rice, and three recipes were prepared in the same proportions as in Table 15 below, including examples in which the shape of the raw sweet potato was changed (square, green).

Rice was prepared by mixing the prepared vegetable dry mixture and rice, and a primary nutritional rice sample was prepared in the form of a rice ball. 7 shows a first recipe sample according to the embodiment. Sensory evaluation was performed for each tasting sample cooked by each recipe. As a result of the evaluation, there were many opinions that the shredded sweet potato was evenly distributed over the rice and had a good taste. In terms of weight, 25g had excellent taste and visibility, and overall, Recipe 2 had the highest preference.

The total weight of the vegetable dry mixture was determined to be 25 g, and the composition of the raw material was changed to prepare a nutritious rice recipe for the second test as shown in Table 16 below.

Rice was prepared by mixing the prepared vegetable dry mixture and rice, and a secondary nutritious rice sample was prepared in the form of a rice ball. 8 shows a secondary recipe sample according to the embodiment. As a result of sensory evaluation of each tasting sample cooked by each recipe, the preference for Recipe No. 1, which had the same ratio of sweet potato, sweet pumpkin, and shiitake mushroom, was the highest. Afterwards, the test was conducted by adding Recipe 4, which reduced the beet content and increased the sweet potato content, considering the color of the nutritious rice during cooking, and confirmed that the sensory properties were high.

In the above, the present invention has been exemplarily described through preferred embodiments, but the present invention is not limited to such specific embodiments and may take various forms within the scope of the technical idea presented in the present invention, specifically, the claims. may be modified, changed, or improved.

Claims (3)

Prepare shiitake mushrooms, sweet pumpkin, onion, sweet potato, beets, and carrots as raw materials,
After washing and peeling the prepared raw material, it is cut by a method selected from slicing, square slicing, shredding, and mincing differently depending on the type of raw material,
Blending is performed on sweet pumpkin, sweet potato, beet, and carrot, respectively.
Drying the raw material that has undergone blending and the raw material that has not been blended by a method selected from hot air drying and dehumidification drying, respectively,
Comprising the step of mixing and packaging each dried raw material
A method for preparing a colorful vegetable dry mixture for HMR.
According to claim 1, wherein the hot air drying is carried out in the range of 55 ~ 65 ℃, dehumidifying drying method for producing a colorful vegetable dry mixture for HMR, characterized in that carried out in the range of 30 ~ 45 ℃.
The HMR according to claim 1, wherein the dried raw material is mixed in an amount of 20-30 wt% each of sweet potato, sweet pumpkin, and shiitake mushroom, 10-30 wt% of onion, and 3-10 wt% of beet and carrot, respectively. A method for preparing a colorful vegetable dry mixture for use.

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