KR20230140007A - Method for producing dried root vegetables easily restored by hot water and dried root vegetables prepared thereby - Google Patents

Abstract

The present invention includes the steps of preparing a mixed solution of 0.5 to 1.5 parts by weight of phosphate, 3.0 to 10.0 parts by weight of maltodextrin, 0.1 to 1.0 parts by weight of trehalose, and 0.1 to 1.0 parts by weight of baking soda with respect to 100 parts by weight of water; An application step of spraying and applying the mixed solution to the surface of the root vegetables; And a drying step of drying the root vegetables to which the mixed solution has been applied. The present invention provides a method for producing dried root vegetables, which involves heating dried root vegetables under almost the same conditions and at the same time as dried leafy vegetables such as spinach and chinensis. It has the advantage of facilitating the production and distribution of dried vegetables for use in convenient bibimbap, etc., as it eliminates problems such as having to be packaged separately from leafy vegetables, and when restored, consumer preferences such as taste and texture are also improved. It indicates the effect of being restored to satisfy.

Description

Method for producing dried root vegetables with excellent restoration ability by hot water and dried root vegetables produced thereby {Method for producing dried root vegetables easily restored by hot water and dried root vegetables prepared thereby}

This relates to a method for manufacturing dried root vegetables for use in bibimbap, etc., which can be easily eaten anywhere, and the dried root vegetables produced thereby. More specifically, it has excellent restoration ability by thermal water and can be restored in almost the same time as dried leafy vegetables. , relates to a method for manufacturing dried root vegetables with very high consumer satisfaction in terms of taste and texture after restoration, and dried root vegetables produced thereby.

Greens are usually made by seasoning plants or vegetables collected from the mountains or fields. Greens are edible grasses or leaves rich in minerals, protein, and calcium, and are boiled, stir-fried, or raw, seasoned, and seasoned. Greens are a general term for cooked and raw vegetables, but are also commonly referred to as cooked vegetables. For edible purposes, not only leaves and fruits but also stems, roots, bark, and shoots are widely used, and cooking methods are diversifying. Recently, dried rice and dried vegetables are used. Bibimbap, a simple meal that is restored by thermal water and mixed with separately packaged sesame oil and bibim seasoning, is gaining great popularity among busy modern people.

Leaf vegetables used as dried vegetables include spinach, radish greens, and gondre mul, and root vegetables include carrots, radishes, bellflower root, and burdock. Since the stems and leaves of spinach, which belong to leafy vegetables, are easily cooked in boiling water, they usually become soft when cooked for more than 5 minutes, causing a problem of greatly reduced texture, and the leaves of chwinamul and gondrea greens have relatively hard fibers. In some cases, it takes more than 10 minutes to cook. There is a problem that it cannot be cooked for a long time because it easily softens or spreads due to the difference in cooking time.

Meanwhile, carrots, radishes, bellflower root, and burdock, which belong to root vegetables, take longer to cook than leafy vegetables because they consume roots formed of hard tissue, and their shape does not change significantly even after ripening, so they can be used in dishes that require a lot of heat, such as frying or stir-frying. It is also often used as an auxiliary material.

However, since leaf vegetables and root vegetables for use as dried vegetables in the present invention differ greatly in the conditions under which they are restored by hot water, when restored at the same time and under the same conditions, there is a significant difference in the degree of restoration, texture, and taste when used as a convenient food. There are difficult problems such as not being able to use them together and packaging them separately.

For example, Korean Patent No. 10-1857756 is a patent for a manufacturing method of simple dried nutritious greens. It is a method of manufacturing furikage by drying scallops, chives, and sesame seeds for easy storage and consumption. This is a method for restoring dried herbs, and is not a technology for restoring dried herbs. To date, there is no technology regarding the restoration of dried herbs.

1. Republic of Korea Patent No. 10-1857756

Therefore, in the present invention, dried root vegetables can be sufficiently restored even under the same conditions as dried leaf vegetables as a material for convenient bibimbap, thereby ensuring ease of manufacturing and distribution, and greatly improving consumer satisfaction with taste and texture after restoration, thereby completing the present invention. The technical problem to be achieved by the present invention is to provide a manufacturing method for producing dried root vegetables that can be restored in almost the same time as dried leafy vegetables and have high consumer satisfaction after restoration by ensuring excellent restoration by thermal water, and a method for manufacturing dried root vegetables produced thereby. Dried root vegetables are provided.

In order to achieve the above technical problem, the present invention

Preparing a mixed solution of 0.5 to 1.5 parts by weight of phosphate, 3.0 to 10.0 parts by weight of maltodextrin, 0.1 to 1.0 parts by weight of trehalose, and 0.1 to 1.0 parts by weight of baking soda with respect to 100 parts by weight of water;

An application step of spraying and applying the mixed solution to the surface of the root vegetables; and

It provides a method for producing dried root vegetables, comprising a drying step of drying the root vegetables to which the mixed solution has been applied.

In the method for producing dried root vegetables according to the present invention as described above, the drying step is divided into primary drying and secondary drying, and after primary drying, the mixed solution can be applied to the surface of the root vegetables and then secondary drying can be performed. .

In the method for producing dried root vegetables according to the present invention as described above, the primary drying is preferably carried out until the moisture content of the root vegetables is 17 to 20% by weight.

In order to achieve other technical problems, the present invention, as described above,

Preparing a mixed solution of 0.5 to 1.5 parts by weight of phosphate, 3.0 to 10.0 parts by weight of maltodextrin, 0.1 to 1.0 parts by weight of trehalose, and 0.1 to 1.0 parts by weight of baking soda with respect to 100 parts by weight of water;

An application step of spraying and applying the mixed solution to the surface of the root vegetables; and a drying step of drying the root vegetables coated with the mixed solution.

The present invention allows dried root vegetables to be restored by hot water under almost the same conditions and at the same time as dried leaf vegetables such as spinach and chives, so that there is no problem such as having to be packaged separately from leaf vegetables, thereby providing dried vegetables for use in convenient bibimbap, etc. It has the advantage of facilitating manufacturing and distribution, and when restored, it has the effect of being restored to satisfy consumers' preferences, such as taste and texture.

Hereinafter, specific details for carrying out the present invention will be described in detail.

The present invention provides excellent restoration by thermal water, almost the same conditions as dried leafy vegetables. In order to manufacture dried root vegetables that can be restored in time and have very high consumer satisfaction in taste and texture after restoration,

Preparing a mixed solution of 0.5 to 1.5 parts by weight of phosphate, 3.0 to 10.0 parts by weight of maltodextrin, 0.1 to 1.0 parts by weight of trehalose, and 0.1 to 1.0 parts by weight of baking soda with respect to 100 parts by weight of water;

An application step of spraying and applying the mixed solution to the surface of the root vegetables; and

A method for manufacturing dried root vegetables comprising a drying step of drying the root vegetables to which the mixed solution has been applied.

Root vegetables in the present invention include vegetables with straight roots such as radishes, carrots, bellflower root, burdock, etc., vegetables with enlarged tubers such as sweet potatoes, yams, etc., and vegetables with developed underground stems such as lotus roots, potatoes, etc. It is a general term for all ingredients and contains a variety of nutrients such as vitamins, minerals, and carbohydrates. It also contains various functional ingredients such as polyphenols. Carrots, radishes, bellflower root, and burdock, which are used as ingredients for convenient bibimbap, can be used as representative ingredients. It is not limited.

First, the mixture preparation step will be explained.

The mixed solution in the present invention is applied to the surface of root vegetables to improve the restoration ability of root vegetables by thermal water to the level of leaf vegetables and to increase consumer satisfaction after restoration, which is a key feature of the invention, and its composition and content are water It consists of 0.5 to 1.5 parts by weight of phosphate, 3.0 to 10.0 parts by weight of maltodextrin, 0.1 to 1.0 parts by weight of trehalose, and 0.1 to 1.0 parts by weight of baking soda, and mixing them to create a mixed solution is within the technical field to which the present invention belongs. It uses widely known conventional techniques and there are no special restrictions.

The phosphate is a salt in which the hydrogen ion in phosphoric acid is replaced with a cation such as a metal ion, and is also used as a food additive. In the present invention, any phosphate used as a food additive can be used without particular restrictions, and maltodextrin is a diluted starch. Among dextrins produced by decomposition with acid or amylase, it refers to a low-molecular-weight dextrin that has a lower degree of polymerization than acrodextrin and has a lower degree of polymerization before becoming maltose.

In addition, trehalose is a non-reducing disaccharide in which two molecules of glucose are bonded alpha, alpha-1,1-glucosidically. It is widely found in mold and yeast, and is used as an energy source in the case of insects. The baking soda is sodium bicarbonate, a colorless crystal, and the aqueous solution is slightly alkaline because it is hydrolyzed.

Next, the application step refers to the step of evenly applying the prepared mixed solution to the surface of the root vegetables using a sprayer. Any sprayer that can spray the solution can be used without particular restrictions, and the application amount is as long as it is evenly applied to the surface of the root vegetables. Suffice.

The final drying step can be used without particular limitation as long as it is widely known in the technical field to which the present invention belongs to produce dried herbs, dried root vegetables, etc.

In addition, in the present invention, in order to make up for the shortcomings in the application step, further improve the resilience of dried root vegetables, and increase consumer satisfaction, the application of the mixture is further added. To this end, the present invention divides the drying step into primary drying and secondary drying. After primary drying, the mixture is applied to the surface of the root vegetables and then secondary drying is performed.

Dividing the drying step according to the present invention into primary drying and secondary drying, and applying the mixed solution after primary drying, restores to a level that satisfies consumer preference even when dried leafy vegetables such as spinach and chives are restored at the same time, so it can be used in convenient bibimbap. It is intended to be used as an important material.

It is preferable to carry out the primary drying of the present invention until the moisture content of the root vegetables is 17 to 20% by weight, which makes restoration easier when restoration of the root vegetables is completed, and the restoration conditions are almost the same as for dried leafy vegetables. This is because it is easy to resolve problems arising from differences in restoration time by proceeding in the same manner.

In addition, the secondary drying may be performed up to the moisture content applied in the production of normal dried herbs, etc.

Another technical problem of the present invention is to prepare a mixed solution of 0.5 to 1.5 parts by weight of phosphate, 3.0 to 10.0 parts by weight of maltodextrin, 0.1 to 1.0 parts by weight of trehalose, and 0.1 to 1.0 parts by weight of baking soda with respect to 100 parts by weight of water; An application step of spraying and applying the mixed solution to the surface of the root vegetables; and

It provides dried root vegetables manufactured by a manufacturing method comprising a drying step of drying the root vegetables to which the mixed solution has been applied.

The dried root vegetables according to the present invention can be used as a convenient bibimbap in which dried rice is added, sesame oil, bibim seasoning, and dried root vegetables are individually packaged, and dried leaf vegetables and dried root vegetables are used as ingredients for the convenient bibimbap. It is an excellent technology that solves the conventional problem of there being a limitation in satisfying consumers' preferences when restoring under the same conditions, making it easy to restore using hot water, and satisfying consumers' preferences in terms of texture and taste after restoration.

This will be explained in detail through examples and test examples described later, but the scope of the present invention is not limited to these examples.

Example 1: Preparation of dried carrots with the mixture applied once

After adding 0.25g of phosphate, 2.0g of maltodextrin, 0.1g of trehalose, and 0.1g of baking soda to 25g of water, apply the entire amount using a sprayer evenly on the surface of 500g of carrots cut to the size used for mixing. Dried carrots were prepared by placing them in a dryer and drying them until the moisture content reached 10.0% by weight.

Example 2: Mixed solution twice Preparation of coated dried carrots

After drying was stopped when the moisture content reached 18% by weight, the coating solution prepared by adding 0.25 g of phosphate, 2.0 g of maltodextrin, 0.1 g of trehalose, and 0.1 g of baking soda to 25 g of water was re-applied to the surface using a sprayer. It is the same as Example 1 except that it is dried again after drying.

Example 3: Preparation of dried bellflower root with the mixture applied once

It is the same as Example 1 except that the root vegetable is bellflower.

Example 4: Mixed solution twice Production of applied dried bellflower root

It is the same as Example 2 except that the root vegetable is bellflower.

Example 5: Preparation of dried radish with the mixed solution applied once

It is the same as Example 1 except that the root vegetable is radish.

Example 6: Mixed solution twice Preparation of applied dried radish

It is the same as Example 2 except that the root vegetable is radish.

Comparative example 1: Preparation of dried carrots without applying mixed solution

It is the same as Example 1, but the difference is that dried carrots were manufactured without applying the mixed solution.

Comparative example 2 : Production of dried bellflower root without applying mixed solution

It is the same as Example 3, but the difference is that dried bellflower root was manufactured without applying the mixed solution.

Comparative example 3: Preparation of dried radish without applying mixed solution

It is the same as Example 5, but the difference is that dried radish was prepared without applying the mixed solution.

Test example 1: Resilience test

Put the dried root vegetables prepared in the above examples and comparative examples into a cup-shaped container, pour hot water at about 95°C to the extent that the root vegetables are submerged, cover the container, and check the restoration status at 1-minute intervals starting from 2 minutes. The results are shown in Table 1 below. Control group 1 was spinach, one of the leafy vegetables, and control group 2 was dried bear odor.

Restore time (minutes, min) Control group 1 3 Control group 2 4 Example 1 4 Example 2 3 Example 3 4 Example 4 3 Example 5 4 Example 6 3 Comparative Example 1 9 Comparative Example 2 9 Comparative Example 3 9

Looking at the results in Table 2, Example 1, Example 3, and Example 5 showed results after 4 minutes, Example 2, Example 4, and Example 6 after 3 minutes, and Comparative Example 1, Comparative Example 2, and Comparative Example 3. Restoration was completed in 9 minutes, showing that the present invention facilitates restoration of root vegetables.

In addition, when the same test was performed using spinach and bear odor dried by the conventional method as a control, the restoration time of spinach and bear odor was measured to be 3 to 4 minutes, so the dried root vegetables according to the present invention had almost the same restoration conditions as dried leaf vegetables. It was confirmed that the problems arising from differences in restoration times, etc., could be resolved by being the same.

At this time, the restoration was confirmed by comparing it with the condition of each vegetable used in regular bibimbap.

Test example 2: Sensory test

The dried root vegetables prepared in the above examples and comparative examples were placed in a cup-shaped container, hot water at about 95°C was poured to the extent that the root vegetables were submerged, the container was covered with a lid, kept for 4 minutes, and then subjected to a sensory test. This was carried out and the results are shown in Table 2 below.

For the sensory test, a total of 20 adults (10 men and women) were selected and their scores were averaged on a 5-point scale for taste, texture, and overall satisfaction. Control group 1 was carrots before drying, and control group 2 was carrots before drying. The former balloon flower and control group 3 were radishes before drying, that is, radish in its original state used in regular bibimbap was used as a control group.

taste Texture overall satisfaction Control group 1 4.8 4.7 4.7 Control group 2 4.8 4.8 4.8 Control group 3 4.8 4.6 4.6 Example 1 4.3 4.3 4.3 Example 2 4.5 4.4 4.4 Example 3 4.2 4.2 4.2 Example 4 4.5 4.5 4.5 Example 5 4.1 4.2 4.2 Example 6 4.3 4.4 4.4 Comparative Example 1 2.1 2.3 2.2 Comparative Example 2 2.0 2.4 2.3 Comparative Example 3 2.0 2.4 2.3

Looking at the results in Table 2 above, Examples 1 and 6, which are different from the present invention, gave satisfaction to a close but slightly lower level than the respective control groups, but Comparative Examples 1, 2, and 3 were significantly different, and these results also show that the present invention Excellence can be confirmed.

Claims (4)

Preparing a mixed solution of 0.5 to 1.5 parts by weight of phosphate, 3.0 to 10.0 parts by weight of maltodextrin, 0.1 to 1.0 parts by weight of trehalose, and 0.1 to 1.0 parts by weight of baking soda with respect to 100 parts by weight of water;
An application step of spraying and applying the mixed solution to the surface of the root vegetables; and
A method for producing dried root vegetables, comprising a drying step of drying the root vegetables to which the mixed solution has been applied.
According to clause 1,
The drying step is divided into primary drying and secondary drying, and after primary drying, the mixture is applied to the surface of the root vegetables and then secondary drying is performed.
According to paragraph 2,
A method of producing dried root vegetables, characterized in that the first drying is carried out until the moisture content of the root vegetables is 17 to 20% by weight.
A dried root vegetable manufactured according to any one of claims 1, 2, and 3.