KR100934591B1 - Manufacturing method of fruit dried product - Google Patents
Manufacturing method of fruit dried product Download PDFInfo
- Publication number
- KR100934591B1 KR100934591B1 KR1020070135974A KR20070135974A KR100934591B1 KR 100934591 B1 KR100934591 B1 KR 100934591B1 KR 1020070135974 A KR1020070135974 A KR 1020070135974A KR 20070135974 A KR20070135974 A KR 20070135974A KR 100934591 B1 KR100934591 B1 KR 100934591B1
- Authority
- KR
- South Korea
- Prior art keywords
- fruit
- dried
- dried product
- hardness
- sugar
- Prior art date
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 85
- 238000004519 manufacturing process Methods 0.000 title abstract description 11
- 235000000346 sugar Nutrition 0.000 claims abstract description 89
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 85
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 46
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 46
- 239000001527 calcium lactate Substances 0.000 claims abstract description 46
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 46
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 42
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 42
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 42
- 239000011718 vitamin C Substances 0.000 claims abstract description 42
- 238000000034 method Methods 0.000 claims abstract description 33
- 238000001467 acupuncture Methods 0.000 claims abstract description 21
- 238000001035 drying Methods 0.000 claims abstract description 17
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 8
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 8
- 235000004936 Bromus mango Nutrition 0.000 claims description 8
- 240000007228 Mangifera indica Species 0.000 claims description 8
- 235000014826 Mangifera indica Nutrition 0.000 claims description 8
- 235000009184 Spondias indica Nutrition 0.000 claims description 8
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 7
- 235000021016 apples Nutrition 0.000 claims description 7
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 6
- 240000008790 Musa x paradisiaca Species 0.000 claims description 6
- 238000007602 hot air drying Methods 0.000 claims description 6
- 239000008101 lactose Substances 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 4
- 240000009088 Fragaria x ananassa Species 0.000 claims description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 4
- 241000219094 Vitaceae Species 0.000 claims description 4
- 235000021015 bananas Nutrition 0.000 claims description 4
- 235000021021 grapes Nutrition 0.000 claims description 4
- 150000008163 sugars Chemical class 0.000 claims description 4
- 244000144730 Amygdalus persica Species 0.000 claims description 3
- 235000021018 plums Nutrition 0.000 claims description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 2
- 241000271567 Struthioniformes Species 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 235000021012 strawberries Nutrition 0.000 claims description 2
- 244000141359 Malus pumila Species 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 1
- 238000013019 agitation Methods 0.000 abstract description 3
- 241000220225 Malus Species 0.000 description 39
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 36
- 229960005069 calcium Drugs 0.000 description 36
- 239000011575 calcium Substances 0.000 description 36
- 229910052791 calcium Inorganic materials 0.000 description 36
- 238000002360 preparation method Methods 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 235000016623 Fragaria vesca Nutrition 0.000 description 5
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 5
- 235000011869 dried fruits Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 4
- 240000005809 Prunus persica Species 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 description 4
- 240000006365 Vitis vinifera Species 0.000 description 4
- 235000014787 Vitis vinifera Nutrition 0.000 description 4
- 244000298715 Actinidia chinensis Species 0.000 description 3
- 244000298697 Actinidia deliciosa Species 0.000 description 3
- 244000307700 Fragaria vesca Species 0.000 description 3
- 230000002708 enhancing effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- 241000234295 Musa Species 0.000 description 2
- 244000141353 Prunus domestica Species 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 229960002713 calcium chloride Drugs 0.000 description 2
- 235000011148 calcium chloride Nutrition 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 229960000292 pectin Drugs 0.000 description 2
- PHZLMBHDXVLRIX-UHFFFAOYSA-M potassium lactate Chemical compound [K+].CC(O)C([O-])=O PHZLMBHDXVLRIX-UHFFFAOYSA-M 0.000 description 2
- 239000001521 potassium lactate Substances 0.000 description 2
- 235000011085 potassium lactate Nutrition 0.000 description 2
- 229960001304 potassium lactate Drugs 0.000 description 2
- 239000012779 reinforcing material Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 229960002668 sodium chloride Drugs 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- OHVLMTFVQDZYHP-UHFFFAOYSA-N 1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-2-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound N1N=NC=2CN(CCC=21)C(CN1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)=O OHVLMTFVQDZYHP-UHFFFAOYSA-N 0.000 description 1
- WZFUQSJFWNHZHM-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)CC(=O)N1CC2=C(CC1)NN=N2 WZFUQSJFWNHZHM-UHFFFAOYSA-N 0.000 description 1
- JQMFQLVAJGZSQS-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-N-(2-oxo-3H-1,3-benzoxazol-6-yl)acetamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)CC(=O)NC1=CC2=C(NC(O2)=O)C=C1 JQMFQLVAJGZSQS-UHFFFAOYSA-N 0.000 description 1
- IHCCLXNEEPMSIO-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)CC(=O)N1CC2=C(CC1)NN=N2 IHCCLXNEEPMSIO-UHFFFAOYSA-N 0.000 description 1
- CONKBQPVFMXDOV-QHCPKHFHSA-N 6-[(5S)-5-[[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]methyl]-2-oxo-1,3-oxazolidin-3-yl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C[C@H]1CN(C(O1)=O)C1=CC2=C(NC(O2)=O)C=C1 CONKBQPVFMXDOV-QHCPKHFHSA-N 0.000 description 1
- WTFUTSCZYYCBAY-SXBRIOAWSA-N 6-[(E)-C-[[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]methyl]-N-hydroxycarbonimidoyl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C/C(=N/O)/C1=CC2=C(NC(O2)=O)C=C1 WTFUTSCZYYCBAY-SXBRIOAWSA-N 0.000 description 1
- DFGKGUXTPFWHIX-UHFFFAOYSA-N 6-[2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]acetyl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)CC(=O)C1=CC2=C(NC(O2)=O)C=C1 DFGKGUXTPFWHIX-UHFFFAOYSA-N 0.000 description 1
- LLQHSBBZNDXTIV-UHFFFAOYSA-N 6-[5-[[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]methyl]-4,5-dihydro-1,2-oxazol-3-yl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)CC1CC(=NO1)C1=CC2=C(NC(O2)=O)C=C1 LLQHSBBZNDXTIV-UHFFFAOYSA-N 0.000 description 1
- BYQHKGQHCHBPRJ-UHFFFAOYSA-J C(C(O)C)(=O)[O-].[K+].[Cl-].[Na+].[Cl-].[Ca+2].C(C(O)C)(=O)[O-].[Ca+2] Chemical compound C(C(O)C)(=O)[O-].[K+].[Cl-].[Na+].[Cl-].[Ca+2].C(C(O)C)(=O)[O-].[Ca+2] BYQHKGQHCHBPRJ-UHFFFAOYSA-J 0.000 description 1
- NEAPKZHDYMQZCB-UHFFFAOYSA-N N-[2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]ethyl]-2-oxo-3H-1,3-benzoxazole-6-carboxamide Chemical compound C1CN(CCN1CCNC(=O)C2=CC3=C(C=C2)NC(=O)O3)C4=CN=C(N=C4)NC5CC6=CC=CC=C6C5 NEAPKZHDYMQZCB-UHFFFAOYSA-N 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
- A23V2250/708—Vitamin C
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 당류, 젖산칼슘 및 비타민 C를 포함하는 당침용액에 처리한 과일을 건조시키는 공정을 포함하는 과일 건조품의 제조방법 및 상기 방법으로 제조된 과일 건조품을 제공한다. 본 발명의 과일 건조품의 제조방법은 (ⅰ) 세척한 과일을 세절하는 공정; (ⅱ) 상기 세절된 과일을 0.5 내지 3.0%(w/v)의 젖산칼슘, 0.05 내지 0.3%(w/v)의 비타민 C 및 20 내지 40%(w/v)의 당류를 포함하는 당침용액에 20 내지 40℃의 온도 및 300 내지 600mmHg의 압력하에서 2 내지 30분동안 침지하는 공정; 및, (ⅲ) 상기 당침된 과일로부터 당침용액을 제거하고, 상기 과일을 건조시키는 공정을 포함한다. 본 발명의 방법을 이용하면, 짧은 시간 동안 당침하여 조직의 경도가 증진된 과일 건조품을 제조할 수 있으므로, 조직의 경도가 증진되어 보다 기호성이 향상된 과일 건조품의 경제적인 생산에 널리 활용될 수 있을 것이다.The present invention provides a method for producing a fruit dried product comprising the step of drying the fruit treated in sugar solution containing sugar, calcium lactate and vitamin C and a fruit dried product prepared by the above method. The method for producing a fruit dried product of the present invention comprises the steps of (i) slicing the washed fruit; (Ii) a sugar solution containing the cut fruit comprising 0.5 to 3.0% (w / v) calcium lactate, 0.05 to 0.3% (w / v) vitamin C and 20 to 40% (w / v) sugar Immersing for 2 to 30 minutes at a temperature of 20 to 40 ° C. and a pressure of 300 to 600 mmHg; And (iii) removing the sugar solution from the fruit, and drying the fruit. By using the method of the present invention, it is possible to prepare a fruit dried product having improved hardness of the tissue by agitation for a short time, so that the hardness of the tissue can be enhanced and widely used for economic production of improved fruit dried product. .
과일 건조품, 젖산칼슘, 비타민 C, 당침 Fruit Dried, Calcium Lactate, Vitamin C, Acupuncture
Description
본 발명은 과일 건조품의 제조방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 당류, 젖산칼슘 및 비타민 C를 포함하는 당침용액에 처리한 과일을 건조시키는 공정을 포함하는 과일 건조품의 제조방법 및 상기 방법으로 제조된 과일 건조품에 관한 것이다.The present invention relates to a method for producing a fruit dried product. More specifically, the present invention relates to a method for producing a fruit dried product comprising the step of drying the fruit treated in sugar solution containing sugar, calcium lactate and vitamin C and dried fruit produced by the method.
과일은 색택, 향미 및 풍미가 우수한 기호식품일 뿐만 아니라, 다양한 식품의 소재로 사용되기도 한다. 과일이 식품의 소재로 이용될 경우, 과일 그 자체로 이용되기도 하지만, 대부분 착즙, 건조, 절임, 세절 등의 다양한 방법에 의하여 가공된 형태로 이용된다. Fruit is not only a favorite food with excellent color, flavor and flavor, but also is used as a material for various foods. When the fruit is used as a material of the food, the fruit may be used as it is, but most are used in a form processed by various methods such as juice, drying, pickling, chopped.
한편, 과일을 건조하여 제조한 과일 건조품은, 제빵, 제과, 아이스크림, 요구르트 등의 가공제품에 광범위하게 이용되는데, 이러한 과일 건조품은 과일에 존재하는 수분이 제거되기 때문에, 저장성이 향상되는 장점이 있는 반면, 건조과정에 소요되는 시간이 길고, 건조된 제품의 조직이 붕괴되어 조직감의 측면에서 기호성 이 저하된다는 단점이 있다.On the other hand, the dried fruit produced by drying the fruit is widely used in processed products such as bakery, confectionery, ice cream, yogurt, such fruit dried products have the advantage that the storage properties are improved because the moisture is removed from the fruit On the other hand, the drying process takes a long time, and there is a disadvantage in that the texture of the dried product is collapsed and the palatability is reduced in terms of texture.
이러한 단점을 극복하기 위하여, 과일을 고농도의 당용액에 침지하는 당침처리 방법이 도입되었는데, 당침처리한 후에 건조시켜 제조한 과일 건조품은 건조시 열에 의한 색택, 향미 및 풍미의 손상을 최소화하고, 변색이 방지될 뿐만 아니라, 과일의 과다한 신맛이 제거되고 단맛이 증진되는 것으로 알려져 있다.In order to overcome these disadvantages, a sugar acupuncture treatment method in which fruit is dipped in a high concentration of sugar solution was introduced. The fruit dried product prepared by drying after the acupuncture treatment minimizes damage to color, flavor and flavor by heat during drying, Not only is this prevented, it is known that excess sourness of the fruit is removed and sweetness is enhanced.
아울러, 당침처리에 의하여 과일조직의 경도가 증진되어, 조직감이 향상될 수 있으나, 이처럼 경도를 증진시키기 위하여는 80시간 이상의 과다한 시간동안 당침처리하여야만 하였다. 이와 같은 장시간의 당침처리는 과일 자체의 향미 및 풍미를 완전히 제거시키고, 단맛만이 강화되므로, 조직의 경도가 증진된다는 장점보다는 과일자체의 기호성이 저하되는 단점이 크기 때문에, 상업적으로 활용되지 않고 있는 실정이다.In addition, the hardness of the fruit tissue is enhanced by the acupuncture treatment, the texture can be improved, but in order to enhance the hardness, the acupuncture treatment for an excessive time of 80 hours or more. This long acupuncture treatment completely removes the flavor and flavor of the fruit itself, and since only the sweetness is enhanced, the disadvantage of decreasing the palatability of the fruit itself rather than the advantage that the hardness of the tissue is enhanced, which is not commercially utilized It is true.
이에, 과다한 시간동안 당침처리를 하지 않고서도 과일조직의 경도를 증진시킬 수 있는 방법이 개발된다면, 보다 기호성이 우수한 과일 건조품을 제조할 수 있을 것으로 기대되고 있으나, 아직까지는 적절한 방법이 개발되지 않고 있는 실정이다.Therefore, if a method is developed that can enhance the hardness of the fruit tissue without excessively acupuncture treatment for an excessive amount of time, it is expected that a more palatable fruit dried product can be manufactured, but an appropriate method has not yet been developed. It is true.
따라서, 과다한 시간동안 당침처리하지 않고서도 과일조직의 경도를 증진시킬 수 있는 방법을 개발하여야 할 필요성이 끊임없이 대두되었다.Therefore, there is a constant need to develop a method for improving the hardness of fruit tissues without excessively abusive treatment.
이에, 본 발명자들은 과다한 시간동안 당침처리하지 않고서도 과일조직의 경도를 증진시킬 수 있는 방법을 개발하고자 예의 연구노력한 결과, 진공조건하에서 당류, 젖산칼슘 및 비타민 C를 포함하는 당침용액에 처리한 과일을 건조시키는 방법을 이용할 경우, 짧은 시간동안 당침처리하면서도 과일조직의 경도를 증진시킬 수 있음을 확인하고, 본 발명을 완성하게 되었다.Therefore, the present inventors have made intensive studies to develop a method for improving the hardness of fruit tissues without acupuncture treatment for an excessive amount of time. As a result, the fruit treated in acupuncture solution containing sugars, calcium lactate and vitamin C under vacuum conditions When using a method of drying, it was confirmed that the hardness of the fruit tissue while improving the hardness of the acupuncture treatment for a short time, to complete the present invention.
결국, 본 발명의 주된 목적은 과일조직의 경도가 증진된 과일 건조품의 제조방법을 제공하는 것이다.After all, the main object of the present invention is to provide a method for producing a fruit dried product with enhanced hardness of the fruit tissue.
본 발명의 다른 목적은 상기 방법으로 제조되어, 조직의 경도가 증진된 과일 건조품을 제공하는 것이다.Another object of the present invention is to provide a fruit dried product prepared by the above method, the tissue hardness is enhanced.
본 발명은 당류, 젖산칼슘 및 비타민 C를 포함하는 당침용액에 처리한 과일을 건조시키는 공정을 포함하는 과일 건조품의 제조방법 및 상기 방법으로 제조된 과일 건조품을 제공한다. 본 발명의 방법을 이용하면, 짧은 시간 동안 당침하여 조직의 경도가 증진된 과일 건조품을 제조할 수 있으므로, 조직의 경도가 증진되어 보다 기호성이 향상된 과일 건조품의 경제적인 생산에 널리 활용될 수 있을 것이다.The present invention provides a method for producing a fruit dried product comprising the step of drying the fruit treated in sugar solution containing sugar, calcium lactate and vitamin C and a fruit dried product prepared by the above method. By using the method of the present invention, it is possible to prepare a fruit dried product having improved hardness of the tissue by agitation for a short time, so that the hardness of the tissue can be enhanced and widely used for economic production of improved fruit dried product. .
본 발명자들은 과다한 시간동안 당침처리하지 않고서도 과일조직의 경도를 증진시킬 수 있는 방법을 개발하고자 다양한 방법을 모색하던 중, 건조시 과일조직의 구조적 변화에 착안하고, 과일조직의 붕괴를 방지할 수 있는 방법을 개발하게 되었다. 즉, 당침한 과일을 건조할 경우, 수분의 급격한 이탈로 인하여 과일조직의 구조가 붕괴됨을 확인하였는 바, 이러한 과일조직의 붕괴를 방지할 경우, 과일조직의 경도를 효과적으로 증진시킬 수 있을 것이라 예측하고, 건조시에 발생하는 과일조직의 붕괴를 방지할 수 있는 방법을 연구한 결과, 젖산칼슘이 첨가된 당침용액에 처리한 과일을 건조할 경우, 건조이후에도 과일조직이 붕괴되지 않고, 비타민 C가 이러한 젖산칼슘의 효과를 더욱 향상시킬 수 있음을 확인하였다. 또한, 상기 젖산칼슘 및 비타민 C가 포함된 당침용액에 과일을 당침할 때, 진공의 음압을 가하면, 보다 짧은 시간동안 당침하여도 동일한 효과를 나타냄을 알 수 있었다.The inventors of the present invention are exploring various methods to develop a method of improving the hardness of the fruit tissue without excessively abusing the treatment for an excessive time, paying attention to the structural change of the fruit tissue during drying, and preventing the collapse of the fruit tissue. I developed a way to. In other words, when dried fruit is dried, it is confirmed that the structure of the fruit tissue is collapsed due to the rapid release of moisture. When the fruit tissue is prevented from being collapsed, it is expected that the hardness of the fruit tissue can be effectively increased. As a result of research on how to prevent the collapse of the fruit tissue during drying, when the dried fruit in the sugar solution containing calcium lactate is dried, the fruit tissue does not collapse even after drying, and vitamin C It was confirmed that the effect of calcium lactate can be further improved. In addition, when the fruit was added to the sugar solution containing calcium lactate and vitamin C, a negative pressure of vacuum was applied, and it was found that the same effect was obtained even when the tooth was stirred for a shorter time.
결국, 본 발명의 과일 건조품의 제조방법은 (ⅰ) 세척한 과일을 세절하는 공정; (ⅱ) 상기 세절된 과일을 0.5 내지 3.0%(w/v)의 젖산칼슘, 0.05 내지 0.3%(w/v)의 비타민 C 및 20 내지 40%(w/v)의 당류를 포함하는 당침용액에 20 내지 40℃의 온도 및 300 내지 600mmHg의 압력하에서 2 내지 30분동안 침지하는 공정; 및, (ⅲ) 상기 당침된 과일로부터 당침용액을 제거하고, 상기 과일을 건조시키는 공정을 포함한다. 이때, 과일은 특별히 이에 제한되지 않으나, 사과, 복숭아, 딸 기, 바나나, 키위, 포도, 자두, 망고 등의 수분이 제거되어도 조직이 유지되는 과일을 사용함이 바람직하고, 과일을 세절하기 전에 박피하고 씨를 제거하는 공정을 추가로 포함할 수도 있으며, 당류는 특별히 이에 제한되지 않으나, 포도당, 설탕, 젖당, 맥아당, 자당 등을 단독으로 또는 혼합하여 사용함이 바람직하고, 과일을 건조시키는 방법은 특별히 이에 제한되지 않으나, 열풍건조방법, 동결건조방법 등을 사용함이 바람직하다.As a result, the method for producing a fruit dried product of the present invention comprises the steps of (i) slicing the washed fruit; (Ii) a sugar solution containing the cut fruit comprising 0.5 to 3.0% (w / v) calcium lactate, 0.05 to 0.3% (w / v) vitamin C and 20 to 40% (w / v) sugar Immersing for 2 to 30 minutes at a temperature of 20 to 40 ° C. and a pressure of 300 to 600 mmHg; And (iii) removing the sugar solution from the fruit, and drying the fruit. At this time, the fruit is not particularly limited, but it is preferable to use a fruit that is maintained even if the moisture of apples, peaches, daughters, bananas, kiwis, grapes, plums, mangoes, etc. are removed, and peeled before cutting the fruit. It may further include a step of removing the seed, the sugar is not particularly limited, but it is preferable to use glucose, sugar, lactose, maltose, sucrose and the like alone or mixed, the method of drying the fruit is particularly limited thereto However, it is preferable to use a hot air drying method, a freeze drying method and the like.
이하, 실시예를 통하여 본 발명을 보다 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위한 것으로, 본 발명의 요지에 따라 본 발명의 범위가 이들 실시예에 의해 제한되지 않는다는 것은 당업계에서 통상의 지식을 가진 자에게 있어서 자명할 것이다. Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those of ordinary skill in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. .
실시예 1: 과일 건조품의 조직경도 증진 물질의 검색 Example 1 Search for Tissue Hardness Enhancing Material of Fruit Dried Products
실시예 1-1: 조직경도 증진 물질의 검색 Example 1-1 : Searching for tissue hardness enhancing substances
젖산칼슘, 염화칼슘, 염화나트륨, 젖산칼륨 또는 펙틴을 대상으로 과일 건조품의 조직경도를 강화시킬 수 있는 물질을 검색하고자 하였다.Calcium Lactate, Calcium Chloride, Sodium Chloride, Potassium Lactate or Pectin were searched for substances that could enhance the hardness of dried fruit products.
구체적으로, 세척하여 박피하고, 씨를 제거한 다음, 세절한 사과를 20%(w/v)의 설탕 및 1%(w/v)의 다양한 조직경도 강화물질(젖산칼슘, 염화칼슘, 염화나트륨, 젖산칼륨 또는 펙틴)이 포함된 당침용액에 10시간 동안 침지하였다. 이어, 상기 당침용액으로부터 세절된 사과를 분리한 다음, 이를 동결건조방법으로 건조하여 각각의 사과 건조품을 제조하였다. 상기 제조된 각각의 사과 건조품을 물성분석기(Texture analyzer, TA-XT2 model, Stable Microsystems Co. Ltd., UK)에 적용하여 각 사과 건조품의 조직경도를 측정하였다(참조: 표 1a). 이때, 대조군으로는 강화물질을 처리하지 않고 제조한 사과 건조품을 사용하였다.Specifically, the skin is washed, peeled, seeds are removed, and then the apples are cut into 20% (w / v) sugar and 1% (w / v) of various tissue hardening substances (calcium lactate, calcium chloride, sodium chloride, potassium lactate or Pectin) was immersed for 10 hours in a sugar solution containing. Subsequently, the apples were separated from the acupuncture solution and then dried by lyophilization to prepare respective apple dried products. Each apple dried product prepared above was applied to a physical property analyzer (Texture analyzer, TA-XT2 model, Stable Microsystems Co. Ltd., UK) to measure the hardness of each apple dried product (see Table 1a). At this time, as a control, an apple dried product prepared without treating the reinforcing material was used.
상기 표 1a에서 보듯이, 다양한 강화물질 중에서도, 젖산칼슘이 사과 건조품의 조직경도를 가장 높은 수준으로 강화시킬 수 있음을 확인하였다.As shown in Table 1a, among the various reinforcing materials, it was confirmed that calcium lactate can enhance the hardness of the apple dried product to the highest level.
실시예 1-2: 당침용액에 첨가되는 젖산칼슘의 함량결정 Example 1-2 : Content determination of calcium lactate added to the sugar solution
상기 실시예 1-1에서 결정된 과일조직 경도 증진물질인 젖산칼슘의 당침용액에 첨가되는 최적함량을 결정하고자 하였다.To determine the optimum content added to the sugar solution of calcium lactate, the fruit tissue hardness enhancing material determined in Example 1-1.
당침용액에 첨가되는 젖산칼슘의 함량을 0.5 내지 4.0%(w/v)로 하는 것을 제외하고는, 상기 실시예 1과 동일한 방법으로 사과 건조품을 제조하고, 이에 포함된 칼슘의 함량(mg%) 및 사과 건조품의 경도를 측정하였다(참조: 표 1b). 이때, 대조군으로는 젖산칼슘과 비타민 C가 포함되지 않은 당침용액을 사용하게 제조된 사과 건조품을 이용하였다.An apple dried product was prepared in the same manner as in Example 1, except that the calcium lactate content added to the sugar solution was 0.5 to 4.0% (w / v), and the calcium content (mg%) contained therein. And the hardness of the dried apple product was measured (see Table 1b). At this time, the dried apple was prepared using a sugar solution containing calcium lactate and vitamin C as a control.
상기 표 1b에서 보듯이, 당침용액의 젖산칼슘 함량이 증가할수록, 건조품내의 칼슘함량과 건조품의 경도가 증진되었다. 그러나, 젖산칼슘의 함량이 3.0%(w/v) 보다 많은 경우에는 건조품내의 칼슘함량과 건조품의 경도가 더 이상 증진되지 않음을 알 수 있었다.As shown in Table 1b, as the calcium lactate content of the sugar solution increased, the calcium content in the dried product and the hardness of the dried product were improved. However, when the content of calcium lactate is more than 3.0% (w / v) it can be seen that the calcium content and the hardness of the dried product is no longer enhanced.
따라서, 당침용액에 첨가되는 바람직한 젖산칼슘의 함량은 0.5 내지 3.0%(w/v)임을 확인하였다.Therefore, it was confirmed that the content of the preferred calcium lactate added to the sugar solution was 0.5 to 3.0% (w / v).
실시예 2: 당침용액에 첨가되는 비타민 C의 함량결정 Example 2 Determination of the content of vitamin C added to the sugar solution
통상적으로, 과일 건조품의 제조시에는 과일 건조품의 색택을 향상시키고, 과육의 산화를 방지하기 위하여 비타민 C를 첨가한다. 이러한 비타민 C가 상술한 젖산칼슘의 경도강화 효과에 어떠한 영향을 미칠 수 있는지를 확인하고자 하였다.Usually, in the manufacture of a fruit dried product, vitamin C is added to improve the color taste of the fruit dried product and to prevent oxidation of the flesh. The purpose of this study was to determine how such vitamin C may affect the hardness strengthening effect of calcium lactate described above.
당침용액에 비타민 C의 함량을 0.01 내지 0.4%(w/v)로 첨가하는 것을 제외하고는, 상기 실시예 1과 동일한 방법으로 사과 건조품을 제조하고, 이에 포함된 칼슘의 함량(mg%) 및 사과 건조품의 경도를 측정하였다(참조: 표 2a). 이때, 대조군으로는 젖산칼슘과 비타민 C가 포함되지 않은 당침용액을 사용하게 제조된 사과 건조품을 이용하였다.Except for adding the content of vitamin C to 0.01 ~ 0.4% (w / v) in the sugar solution, to prepare an apple dried product in the same manner as in Example 1, the calcium content (mg%) and The hardness of the apple dried product was measured (see Table 2a). At this time, the dried apple was prepared using a sugar solution containing calcium lactate and vitamin C as a control.
상기 표 2a에서 보듯이, 당침용액의 비타민 C 함량이 증가할수록, 건조품내의 칼슘함량과 건조품의 경도가 증진되었다. 특히, 비타민 C의 함량이 0.05%(w/v) 내지 0.3%(w/v)인 경우에는 건조품내의 칼슘함량과 건조품의 경도가 유의하게 증진되었다. 그러나, 비타민 C의 함량이 0.3%(w/v) 보다 많은 경우에는 건조품내의 칼슘함량과 건조품의 경도가 더 이상 증진되지 않음을 알 수 있었다.As shown in Table 2a, as the vitamin C content of the sugar solution increased, the calcium content and the hardness of the dried product were improved. In particular, when the content of vitamin C is 0.05% (w / v) to 0.3% (w / v), the calcium content and the hardness of the dried product significantly increased. However, when the content of vitamin C is more than 0.3% (w / v), it can be seen that the calcium content in the dried product and the hardness of the dried product are no longer enhanced.
따라서, 당침용액에 첨가되는 바람직한 비타민 C의 함량은 0.05 내지 0.3%(w/v)임을 확인하였다.Therefore, it was confirmed that the content of the preferred vitamin C added to the sugar solution was 0.05 to 0.3% (w / v).
실시예 3: 당침용액에 포함된 당류의 함량 결정 Example 3 Determination of the Content of Sugars in Sugar Solution
상기 실시예 1 및 2의 결과로부터, 당침용액에 첨가되는 젖산칼슘 및 비타민 C의 최적함량을 확인하였는 바, 상기 함량으로 젖산칼슘 및 비타민 C가 첨가된 당침용액의 효과가, 상기 당침용액에 포함된 당류의 농도에 따라 변화되는지의 여부를 확인하였다.From the results of Examples 1 and 2, it was confirmed that the optimum content of calcium lactate and vitamin C added to the sugar solution, the effect of the sugar solution added to the calcium lactate and vitamin C in the content, the sugar solution It was confirmed whether or not it changes depending on the concentration of the saccharides.
상기 결정된 젖산칼슘 및 비타민 C의 함량범위 내에서 10 내지 70%(w/v)의 함량으로 설탕을 포함하는 각각의 당침용액을 사용하는 것을 제외하고는, 상기 실시예 1과 동일한 방법으로 사과 건조품을 제조하고, 이에 포함된 칼슘의 함량(mg%) 및 사과 건조품의 경도를 측정하였다(참조: 표 2b). 이때, 대조군으로는 젖산칼슘과 비타민 C가 포함되지 않은 당침용액을 사용하게 제조된 사과 건조품을 이용하였다.The dried product of apples in the same manner as in Example 1, except for using each sugar solution containing sugar in an amount of 10 to 70% (w / v) within the determined content of calcium lactate and vitamin C Was prepared, and the calcium content (mg%) and hardness of the apple dried product were measured (see Table 2b). At this time, the dried apple was prepared using a sugar solution containing calcium lactate and vitamin C as a control.
상기 표 2b에서 보듯이, 당침용액의 설탕함량이 증가할수록, 대체로 건조품내의 칼슘함량이 증진되었으나, 건조품의 경도는 설탕함량에 따라 변화되었다. 즉, 설탕의 함량이 20 내지 40%(w/v)인 경우에는 건조품내의 칼슘함량과 건조품의 경도가 유의하게 증진되었으나, 설탕의 함량이 40%(w/v) 보다 많은 경우에는 건조품내의 칼슘함량은 더 이상 증진되지 않았고, 건조품의 경도는 오히려 감소함을 알 수 있었다.As shown in Table 2b, as the sugar content of the sugar solution increased, the calcium content in the dried product was generally improved, but the hardness of the dried product was changed according to the sugar content. That is, when the sugar content is 20 to 40% (w / v), the calcium content in the dried product and the hardness of the dried product were significantly increased, but when the sugar content was more than 40% (w / v), the calcium in the dried product was The content was no longer enhanced, and the hardness of the dried product was found to decrease.
따라서, 당침용액에 첨가되는 바람직한 설탕의 함량은 20 내지 40%(w/v)임을 확인하였다.Therefore, it was confirmed that the content of the preferred sugar added to the sugar solution was 20 to 40% (w / v).
상기 실시예 1 내지 3의 결과로부터, 0.5 내지 3.0%(w/v)의 젖산칼슘, 0.05 내지 0.3%(w/v)의 비타민 C 및 20 내지 40%(w/v)의 당류를 포함하는 당침용액을 사용함이 바람직함을 알 수 있었다.From the results of Examples 1 to 3 above, containing 0.5 to 3.0% (w / v) calcium lactate, 0.05 to 0.3% (w / v) vitamin C and 20 to 40% (w / v) sugars It was found that it is preferable to use a sugar solution.
실시예 4: 당침조건의 결정 Example 4 Determination of Acupuncture Conditions
상기 실시예 2에서 결정된 함량의 당류, 젖산칼슘 및 비타민 C를 포함하는 당침용액에 과일을 당침할 때, 최적의 효과를 나타내는 온도, 압력 및 시간조건을 결정하고자 하였다.When the fruit is immersed in the sugar solution containing sugar, calcium lactate and vitamin C of the content determined in Example 2, it was intended to determine the temperature, pressure and time conditions showing the optimum effect.
실시예 4-1: 온도조건의 결정 Example 4-1 Determination of Temperature Conditions
40%(w/v)의 설탕, 2%(w/v)의 젖산칼슘 및 0.2%(w/v)의 비타민 C를 포함하는 당침용액을 사용하고, 10 내지 50℃의 온도에서 당침하는 것을 제외하고는, 상기 실시예 1과 동일한 방법으로 사과 건조품을 제조하고, 이에 포함된 칼슘의 함량(mg%) 및 사과 건조품의 경도를 측정하였다(참조: 표 3a).Using a sugar solution containing 40% (w / v) sugar, 2% (w / v) calcium lactate and 0.2% (w / v) vitamin C, the solution was prepared at a temperature of 10 to 50 ° C. Except that, the dried apple was manufactured in the same manner as in Example 1, and the calcium content (mg%) and hardness of the dried apple were measured (see Table 3a).
상기 표 3a에서 보듯이, 건조품내의 칼슘함량과 경도는 당침온도에 따라 변화되었다. 즉, 당침온도가 20 내지 40℃인 경우에는 건조품내의 칼슘함량과 건조품의 경도가 유의하게 증진되었으나, 당침온도가 40℃ 보다 높은 경우에는 건조품내의 칼슘함량과 경도는 오히려 감소함을 알 수 있었다.As shown in Table 3a, the calcium content and hardness in the dried product were changed depending on the acupuncture temperature. That is, when the sugar needle temperature is 20 to 40 ℃ significantly increased the calcium content and the hardness of the dried product in the dried product, it was found that the calcium content and hardness in the dried product is rather reduced when the sugar needle temperature is higher than 40 ℃.
따라서, 바람직한 당침온도는 20 내지 40℃임을 확인하였다.Therefore, it was confirmed that the preferred acupuncture temperature is 20 to 40 ℃.
실시예 4-2: 압력조건의 결정 Example 4-2 Determination of Pressure Conditions
40%(w/v)의 설탕, 2%(w/v)의 젖산칼슘 및 0.2%(w/v)의 비타민 C를 포함하는 당침용액을 사용하고, 30℃의 온도에서 100 내지 800mmHg의 압력에서 당침하는 것을 제외하고는, 상기 실시예 1과 동일한 방법으로 사과 건조품을 제조하고, 이에 포함된 칼슘의 함량(mg%) 및 사과 건조품의 경도를 측정하였다(참조: 표 3b).Using a sugar solution containing 40% (w / v) sugar, 2% (w / v) calcium lactate and 0.2% (w / v) vitamin C, a pressure of 100-800 mmHg at a temperature of 30 ° C Except that, the dried apple was manufactured in the same manner as in Example 1, and the calcium content (mg%) and hardness of the dried apple were measured (see Table 3b).
상기 표 3b에서 보듯이, 당침압력이 증가할 수록 건조품내의 칼슘함량과 경도는 감소하였다. 특히, 당침압력이 300mmHg 보다 낮은 경우에는 건조품내의 칼슘함량과 경도가 높은 수준을 유지하며서 변화되지 않았고, 300 내지 600mmHg인 경우 유의하게 높은 수준을 나타내었으나, 600mmHg 보다 높은 경우에는 건조품내의 칼슘함량과 경도가 급격히 저하됨을 확인할 수 있었다.As shown in Table 3b, the calcium content and hardness in the dried product decreased as the pressure of the needle was increased. In particular, when the acupuncture pressure was lower than 300mmHg, the calcium content and hardness in the dried product did not change while maintaining a high level, and when 300 to 600mmHg, the calcium content and hardness in the dried product were significantly higher. It was confirmed that the sharply lowered.
따라서, 바람직한 당침압력은 300 내지 600mmHg임을 확인하였다.Therefore, it was confirmed that the preferred needle pressure is 300 to 600mmHg.
실시예 4-3: 시간조건의 결정 Example 4-3 Determination of Time Conditions
40%(w/v)의 설탕, 2%(w/v)의 젖산칼슘 및 0.2%(w/v)의 비타민 C를 포함하는 당침용액을 사용하고, 30℃의 온도 및 400mmHg의 압력하에, 1 내지 60분의 시간동안 당침하는 것을 제외하고는, 상기 실시예 1과 동일한 방법으로 사과 건조품을 제조하고, 이에 포함된 칼슘의 함량(mg%) 및 사과 건조품의 경도를 측정하였다(참조: 표 3c).Using a sugar solution containing 40% (w / v) sugar, 2% (w / v) calcium lactate and 0.2% (w / v) vitamin C, under a temperature of 30 ° C. and a pressure of 400 mmHg, With the exception of aching for 1 to 60 minutes, dried apple products were prepared in the same manner as in Example 1, and the calcium content (mg%) and hardness of the dried apple products were measured (see: Table 3c).
상기 표 3c에서 보듯이, 당침시간이 증가할 수록 건조품내의 칼슘함량과 경도가 증가하였다. 특히, 당침시간이 2 내지 30분인 경우에는 건조품내의 칼슘함량과 건조품의 경도가 유의하게 증진되었다. 그러나, 1분 동안 당침한 경우에는 건조품내의 칼슘함량과 경도가 낮은 수준을 유지하였고, 30분 이상의 시간동안 당침한 경우에는 건조품내의 칼슘함량과 건조품의 경도가 더 이상 증진되지 않음을 알 수 있었다.As shown in Table 3c, the calcium content and hardness in the dried product increased as the acupuncture time increased. In particular, when the acupuncture time is 2 to 30 minutes, the calcium content in the dried product and the hardness of the dried product were significantly improved. However, it was found that the calcium content and hardness in the dried product were maintained at low levels when aerated for 1 minute, and that the calcium content and the hardness of the dried product were no longer enhanced when aerated for 30 minutes or longer.
따라서, 바람직한 당침시간은 2 내지 30분임을 확인하였다.Therefore, it was confirmed that the preferred acupuncture time was 2 to 30 minutes.
상기 실시예 4-1 내지 4-3의 결과로부터, 20 내지 40℃의 온도 및 300 내지 600mmHg의 압력하에서 2 내지 30분동안 세절된 사과를 당침용액에 침지함이 바람직함을 알 수 있었다.From the results of the above Examples 4-1 to 4-3, it can be seen that it is preferable to immerse the apples chopped in the sugar solution for 2 to 30 minutes at a temperature of 20 to 40 ℃ and a pressure of 300 to 600mmHg.
실시예 5: 다양한 과일 건조품의 제조 Example 5 Preparation of Various Fruit Dried Products
상기 실시예 2 및 3에서 결정된, 0.5 내지 3.0%(w/v)의 젖산칼슘, 0.05 내지 0.3%(w/v)의 비타민 C 및 20 내지 40%(w/v)의 당류를 포함하는 당침용액 및 20 내지 40℃의 온도 및 300 내지 600mmHg의 압력하에서 2 내지 30분동안 당침하는 조건으로 사과 이외의 다른 과일을 당침한 다음, 이를 건조하여 각각의 과일 건조품을 제조하였다.Sugar solution containing 0.5 to 3.0% (w / v) calcium lactate, 0.05 to 0.3% (w / v) vitamin C and 20 to 40% (w / v) sugar as determined in Examples 2 and 3 above Each fruit other than an apple was immersed in a solution and under conditions of agitation for 2 to 30 minutes at a temperature of 20 to 40 ° C. and a pressure of 300 to 600 mmHg, and then dried to prepare each fruit dried product.
실시예 5-1: 복숭아 건조품의 제조 Example 5-1 Preparation of Peach Dried Products
세척하여 박피하고, 씨를 제거한 다음, 세절한 사과를 20%(w/v)의 포도당, 0.5%(w/v)의 젖산칼슘 및 0.05%(w/v)의 비타민 C를 포함하는 당침용액에 20℃, 300mmHg의 조건하에 2분동안 침지한 다음, 상기 당침용액으로부터 세절된 복숭아를 분리한 다음, 이를 열풍건조방법으로 건조하여 복숭아 건조품을 제조하였다. Washed, peeled, seeded, and then chopped apples were added to sugar solution containing 20% (w / v) glucose, 0.5% (w / v) calcium lactate and 0.05% (w / v) vitamin C. After immersion for 2 minutes under the condition of 20 ℃, 300mmHg, and then chopped peach from the sugar solution, and dried by hot air drying method to prepare a peach dried product.
실시예 5-2: 딸기 건조품의 제조 Example 5-2 Preparation of Dried Strawberry
세척하여 세절한 딸기를 25%(w/v)의 자당, 1.0%(w/v)의 젖산칼슘 및 0.1%(w/v)의 비타민 C를 포함하는 당침용액에 22℃, 350mmHg의 조건하에 5분동안 침지한 다음, 상기 당침용액으로부터 세절된 딸기를 분리한 다음, 이를 동결건조방법으로 건조하여 딸기 건조품을 제조하였다. Washed and chopped strawberries in a sugar solution containing 25% (w / v) sucrose, 1.0% (w / v) calcium lactate and 0.1% (w / v) vitamin C at 22 ° C. and 350 mmHg. After soaking for 5 minutes, the sliced strawberry was separated from the sugar solution, and then dried by lyophilization to prepare a strawberry dried product.
실시예 5-3: 바나나 건조품의 제조 Example 5-3 Preparation of Dried Bananas
세척하여 박피하고, 세절한 바나나를 30%(w/v)의 젖당, 1.5%(w/v)의 젖산칼슘 및 0.15%(w/v)의 비타민 C를 포함하는 당침용액에 25℃, 400mmHg의 조건하에 10분동안 침지한 다음, 상기 당침용액으로부터 세절된 바나나를 분리한 다음, 이를 열풍건조방법으로 건조하여 바나나 건조품을 제조하였다. Washed, peeled and sliced bananas in sugar solution containing 30% (w / v) lactose, 1.5% (w / v) calcium lactate and 0.15% (w / v) vitamin C 25 ℃, 400mmHg After immersing for 10 minutes under the condition of, and then chopped banana from the sugar solution, it was dried by hot air drying method to prepare a banana dried product.
실시예 5-4: 키위 건조품의 제조 Example 5-4 Preparation of Kiwi Dried Products
세척하여 박피하고, 씨를 제거한 다음, 세절한 키위를 35%(w/v)의 맥아당, 2.0%(w/v)의 젖산칼슘 및 0.2%(w/v)의 비타민 C를 포함하는 당침용액에 27℃, 450mmHg의 조건하에 15분동안 침지한 다음, 상기 당침용액으로부터 세절된 키위를 분리한 다음, 이를 동결건조방법으로 건조하여 키위 건조품을 제조하였다. Washed, peeled and seeded, the fine kiwi was added to a sugar solution containing 35% (w / v) maltose, 2.0% (w / v) calcium lactate and 0.2% (w / v) vitamin C. After dipping for 15 minutes under the condition of 27 ° C. and 450 mm Hg, the kiwi was separated from the sugar solution, and then dried by lyophilization to prepare a kiwi dried product.
실시예 5-5: 포도 건조품의 제조 Example 5-5 Preparation of Grape Dried Products
세척하여 박피하고, 씨를 제거한 다음, 세절한 포도를 20%(w/v)의 포도당, 20%(w/v)의 설탕, 2.5%(w/v)의 젖산칼슘 및 0.25%(w/v)의 비타민 C를 포함하는 당침용액에 30℃, 500mmHg의 조건하에 20분동안 침지한 다음, 상기 당침용액으로부터 세절된 포도를 분리한 다음, 이를 열풍건조방법으로 건조하여 포도 건조품을 제조하였다. Washed, peeled, seeded, and then chopped grapes with 20% (w / v) glucose, 20% (w / v) sugar, 2.5% (w / v) calcium lactate and 0.25% (w / v) After immersing for 20 minutes in a sugar solution containing vitamin C of 30 ℃, 500mmHg under the condition of, and then chopped grapes from the sugar solution, it was dried by hot air drying method to prepare a grape dried product.
실시예 5-6: 자두 건조품의 제조 Example 5-6 Preparation of Plum Dried Products
세척하여 박피하고, 씨를 제거한 다음, 세절한 자두를 15%(w/v)의 젖당, 15%(w/v)의 설탕, 10%(w/v)의 자당, 3.0%(w/v)의 젖산칼슘 및 0.3%(w/v)의 비타민 C를 포함하는 당침용액에 35℃, 550mmHg의 조건하에 25분동안 침지한 다음, 상기 당침용액으로부터 세절된 자두를 분리한 다음, 이를 동결건조방법으로 건조하여 자두 건조품을 제조하였다. Washed, peeled, seeded, and then chopped prunes with 15% (w / v) lactose, 15% (w / v) sugar, 10% (w / v) sucrose, 3.0% (w / v) After dipping in a sugar solution containing calcium lactate and 0.3% (w / v) of vitamin C for 25 minutes under conditions of 35 ° C. and 550 mmHg, separated plums were removed from the solution and then freeze-dried. Dried to prepare a prune dried product.
실시예 5-7: 망고 건조품의 제조 Example 5-7 Preparation of Mango Dried Products
세척하여 박피하고, 씨를 제거한 다음, 세절한 망고를 10%(w/v)의 맥아당, 10%(w/v)의 젖당, 10%(w/v)의 포도당, 10%(w/v)의 자당, 2.0%(w/v)의 젖산칼슘 및 0.3%(w/v)의 비타민 C를 포함하는 당침용액에 40℃, 600mmHg의 조건하에 30분동안 침지한 다음, 상기 당침용액으로부터 세절된 망고를 분리한 다음, 이를 열풍건조방법으로 건조하여 망고 건조품을 제조하였다. Washed, peeled and seeded, finely chopped mango 10% (w / v) maltose, 10% (w / v) lactose, 10% (w / v) glucose, 10% (w / v) In a sugar solution containing sucrose, 2.0% (w / v) calcium lactate and 0.3% (w / v) vitamin C for 30 minutes at 40 ° C. and 600 mmHg, and then sintered from the sugar solution. After separating the mango, it was dried by a hot air drying method to prepare a mango dried product.
실시예 6: 관능검사 Example 6 sensory evaluation
상기 실시예 5에서 제조된 각 제품과, 젖산칼슘과 비타민 C가 포함되지 않은 종래의 당침용액을 이용하여 제조된 동일한 제품의 관능특성을 검사하였다.The sensory properties of each of the products prepared in Example 5 and the same product prepared using a conventional sugar solution containing no calcium lactate and vitamin C were examined.
먼저, 젖산칼슘과 비타민 C가 포함하지 않은 당침용액을 사용하고, 상온 및 상압에서 당침한것을 제외하고는, 상기 실시예 5-1 내지 5-7에서 개시된 방법과 동일한 방법으로 각각의 대조군 과일 건조품을 제조하였다.First, each control fruit dried product is prepared in the same manner as described in Examples 5-1 to 5-7, except that sugar lactose solution containing calcium lactate and vitamin C is used, and the sugar solution is obtained at room temperature and atmospheric pressure. Was prepared.
이어, 상기 대조군 과일 건조품과 실시예 5-1 내지 5-7에서 개시된 각 과일 건조품을 대상으로 하여, 이들의 외관, 향, 맛, 조직감 및 종합적 기호도를 9점 평가법(1점: 아주 나쁘다, 2점: 매우 나쁘다, 3점: 나쁘다, 4점: 좋지 않다, 5점: 보통이다, 6점: 나쁘지 않다, 7점: 좋다, 8점: 매우 좋다, 9점: 아주 좋다)에 의하여 평가하였다(참조: 표 4).Next, for the control fruit dried product and each fruit dried product disclosed in Examples 5-1 to 5-7, their appearance, aroma, taste, texture, and overall acceptability were evaluated by a 9-point evaluation method (1 point: very bad, 2 Point: Very bad, 3 points: Bad, 4 points: Not good, 5 points: Normal, 6 points: Not bad, 7 points: Good, 8 points: Very good, 9 points: Very good) See table 4).
상기 표 4에서 보듯이, 대조군 과일 건조품에 비하여, 본 발명의 과일 건조품은 모두 우수한 외관, 향, 맛, 조직감 및 종합적 기호도를 나타냄을 확인하였다.As shown in Table 4, compared to the control fruit dried product, it was confirmed that the fruit dried product of the present invention all exhibits excellent appearance, aroma, taste, texture and overall acceptability.
따라서, 본 발명의 방법으로 제조된 과일 건조품은 종래의 과일 건조품에 비하여 우수한 품질을 나타냄을 알 수 있었다.Therefore, it can be seen that the fruit dried product produced by the method of the present invention exhibits superior quality compared to the conventional fruit dried product.
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| KR101298038B1 (en) * | 2011-04-29 | 2013-08-26 | 주식회사 일학인터내셔널 | Method for Producing Dried Fruit with Sugaring and Sugaring-Dried Fruit Produced by the Same |
| KR20160097510A (en) * | 2015-02-09 | 2016-08-18 | 푸른여름팩토리 주식회사 | Freeze dryer and method that preserved original appearance of fruit and vegetables |
| KR20160123432A (en) | 2015-04-15 | 2016-10-26 | 농업회사법인 페트라 주식회사 | Preparing method for sugared semi-dry fruit and sugared semi-dry fruit thereof |
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| KR101256504B1 (en) * | 2010-12-17 | 2013-04-19 | 곽덕철 | Method for producing freeze drying fruit punch and freeze drying fruit punch produced by the same |
| KR101950095B1 (en) | 2017-08-01 | 2019-02-19 | 김선중 | Manufacturing method of dried fruit slice |
| KR102309700B1 (en) * | 2019-08-09 | 2021-10-06 | 박미정 | Method of processing dried strawberries to prevent discoloration |
| KR102356861B1 (en) | 2020-08-21 | 2022-02-07 | 박소연 | Manufacturing method for dried peach and dried peach manufactured by the method |
| KR102504676B1 (en) * | 2020-12-03 | 2023-02-27 | 오재환 | Manufacturing method for dried apple mango and dried apple mango manufactured by the same |
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