KR970058560A - 동결건조 고섬유질 야채류의 품질 개선법 - Google Patents

동결건조 고섬유질 야채류의 품질 개선법 Download PDF

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Publication number
KR970058560A
KR970058560A KR1019960000011A KR19960000011A KR970058560A KR 970058560 A KR970058560 A KR 970058560A KR 1019960000011 A KR1019960000011 A KR 1019960000011A KR 19960000011 A KR19960000011 A KR 19960000011A KR 970058560 A KR970058560 A KR 970058560A
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KR
South Korea
Prior art keywords
freeze
fiber
weight
vegetables
improving quality
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KR1019960000011A
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English (en)
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KR0174829B1 (ko
Inventor
조원일
최경림
이광교
김재철
공운영
Original Assignee
손경식
제일제당 주식회사
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Application filed by 손경식, 제일제당 주식회사 filed Critical 손경식
Priority to KR1019960000011A priority Critical patent/KR0174829B1/ko
Publication of KR970058560A publication Critical patent/KR970058560A/ko
Application granted granted Critical
Publication of KR0174829B1 publication Critical patent/KR0174829B1/ko

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

본 발명은 동결건조한 고섬유질 야채류의 단점인 수축과 질김성 및 관능적 요소의 저하를 최소화시킨 고물질의 동결건조 고섬유질 야채가공식품을 제조하기 위하여, 고섬유질 야채류를 100℃의 0.5∼1.0중량% 염화나트륨 용액에서 1∼2분 예비열처리한 후, 0.1∼1.0중량%의 알긴산나트륨, 1.0∼3.0중량%의 슈크로오스, 0.5∼1.0중량%의 펙틴 및 0.5∼1.0중량%의 셀룰로오스종 1종 이상이 첨가된 상온(25∼30℃)의 용액에서 20분∼120분간 교반, 침지하고 동결건조하는 것을 특징으로 하는 동결건조 고섬유질 야채류의 조직감 개선방법에 관한 것이다.

Description

동결건조 고섬유질 야채류의 품질 개선법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (1)

  1. 고섬유질 야채류를 100℃의 0.5∼1.0중량% 염화나트륨 용액에서 1∼2분 예비열처리한 후 0.1∼1.0중량%의 알긴산 나트륨, 1.0∼3.0중량%의 슈크로오스, 0.5∼1.0중량%의 펙틴 및 0.5∼1.0중량%의 셀룰로오스중 1종 이상이 첨가된 상온의 용액에서 20분∼120분간 교반, 침지하고 동결건조하는 것을 특징으로 하는 동결건조 고섬유질 야채류의 조직감 개선방법.
KR1019960000011A 1996-01-03 1996-01-03 동결건조 고섬유질 야채류의 품질 개선법 KR0174829B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019960000011A KR0174829B1 (ko) 1996-01-03 1996-01-03 동결건조 고섬유질 야채류의 품질 개선법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019960000011A KR0174829B1 (ko) 1996-01-03 1996-01-03 동결건조 고섬유질 야채류의 품질 개선법

Publications (2)

Publication Number Publication Date
KR970058560A true KR970058560A (ko) 1997-08-12
KR0174829B1 KR0174829B1 (ko) 1999-02-18

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ID=19448970

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Application Number Title Priority Date Filing Date
KR1019960000011A KR0174829B1 (ko) 1996-01-03 1996-01-03 동결건조 고섬유질 야채류의 품질 개선법

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KR (1) KR0174829B1 (ko)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101321053B1 (ko) * 2011-06-28 2013-10-22 권기성 임산물 및 산채나물의 가공 방법

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KR0174829B1 (ko) 1999-02-18

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