KR101206447B1 - Manufacturing method of freeze dried vegetable snack - Google Patents

Abstract

The present invention relates to a method for manufacturing vegetable snacks, and more particularly, to a method for preparing a freeze-dried vegetable snack that maintains the flavor peculiar to vegetables and minimizes the destruction of nutrients so that anyone can easily drink anywhere. .

Method for producing a freeze-dried vegetable snack according to the present invention for this purpose, the washing step of sterilizing and washing vegetables; The blanching step of blanching the vegetables obtained through the washing step for 5 to 10 minutes at a temperature of 90 ℃ ~ 95 ℃; A hydrolysis step of adding purified water at a ratio of 1: 1 to the vegetables obtained through the blanching step; Grinding step of obtaining a vegetable liquid by grinding the vegetables obtained through the hydrolysis step; Mixing step of obtaining a vegetable mixture by mixing the binder with the vegetable solution obtained through the grinding step; A molding step of molding the vegetable mixture obtained through the mixing step into a mold of a predetermined shape; A prefreezing step of putting the vegetable mixture obtained through the molding step into a freeze dryer and rapidly freezing at a temperature of -35 to -45 ° C; It characterized in that it comprises a vacuum freeze drying step of freeze-drying the frozen citron mixture obtained through the preliminary freezing step at a temperature of 40 ~ 50 ℃, vacuum degree 0.1 ~ 0.5Torr.

Beet, kale, fresh vinegar, carrot, lyophilized

Description

Method of Making Freeze Dried Vegetable Snacks {.}

The present invention relates to a method for manufacturing vegetable snacks, and more particularly, to a method for preparing a freeze-dried vegetable snack that maintains the flavor peculiar to vegetables and minimizes the destruction of nutrients so that anyone can easily drink anywhere. .

Patent Registration No. 10-0121305 "Manufacturing method of snack foods by milking"

In general, snacks, such as snacks for children and snacks for adults, such as potato, sweet potato, onions and chips that have been commonly used for edible eating.

Recently, efforts have been made to provide mushrooms, vegetables, fruits, etc., in various types of lactose-treated snack products and provide them in an easily ingestible form like general snack foods.

As a representative prior art, Patent Registration No. 10-0121305 entitled "Method of manufacturing snack food by means of lactose treatment" has been proposed.

However, these conventional techniques have a problem that the calories are high, and the fat is contained by frying the flavoring powder evenly on the product in oil.

In one preferred embodiment, the method for producing a freeze-dried vegetable snack according to the present invention, without the grease treatment to solve all the above-mentioned problems, maintains the original taste of the material, the flavor is reduced by discoloration due to long-term storage It provides a freeze-dried vegetable snack that is prevented, easy to carry, convenient to eat, and minimizes destruction of nutrients.

Method for producing a freeze-dried vegetable snack according to the invention for this,

Washing step for sterilizing and washing vegetables;

The blanching step of blanching the vegetables obtained through the washing step for 5 to 10 minutes at a temperature of 90 ℃ ~ 95 ℃;

A hydrolysis step of adding purified water at a ratio of 1: 1 to the vegetables obtained through the blanching step;

Grinding step of obtaining a vegetable liquid by grinding the vegetables obtained through the hydrolysis step;

Mixing step of obtaining a vegetable mixture by mixing the binder with the vegetable solution obtained through the grinding step;

A molding step of molding the vegetable mixture obtained through the mixing step into a mold of a predetermined shape;

A prefreezing step of putting the vegetable mixture obtained through the molding step into a freeze dryer and rapidly freezing at a temperature of -35 to -45 ° C;

It characterized in that it comprises a vacuum freeze drying step of freeze-drying the frozen citron mixture obtained through the preliminary freezing step at a temperature of 40 ~ 50 ℃, vacuum degree 0.1 ~ 0.5Torr.

In addition, the vegetable is characterized in that consisting of any one selected from beets, kale, fresh vinegar, carrots.

In addition, the mixing step is characterized in that for mixing 75 to 80% by weight of the vegetable liquid, 20 to 25% by weight of the binder.

In addition, the binder is characterized by consisting of 4.0 to 5.5% by weight of glucose, 23.5 to 24.0% by weight of glucose, 64.0 to 64.5% by weight of dextrin, 7.0 to 7.5% by weight of xylitol.

In addition, the vacuum freeze drying step is characterized in that the freeze-dried for 20 to 24 hours.

Further objects and effects of the present invention will become apparent from the following detailed description, and the detailed description and examples showing the preferred embodiments of the present invention are not intended to limit the scope of the present invention.

As described above, the manufacturing method of the freeze-dried vegetable snack according to the present invention is produced by the freeze-drying method is less destruction of nutrients, easy to store and carry long-term, and is prepared in the form of snacks has a convenient effect of ingestion .

The present invention is made through a vacuum freeze-drying process of washing the vegetables, pulverizing to a size of 100㎛ size and a binder is mixed and molded to form a freeze-dried to obtain a snack-shaped product made of a constant size.

In the present invention, the lyophilizer used for vacuum freeze drying applies an apparatus already commercialized.

Preferably, the commercialized lyophilizer applied to the present invention may be applied to Programmable Freeze Dryer of Ilshin Lab.

Hereinafter, one preferred embodiment according to the present invention will be described in detail.

First, beet contains iron, which is good for red blood cell production and blood regulation, and also has a blood purification effect, and is known to be effective for preventing and treating adult diseases such as hepatitis, anemia, hypotension, hypertension, and cancer.

Kale is high in vitamin C, carotene and protein. Improves liver function, lowers blood cholesterol, improves high blood pressure, and works to return blood sugar levels to normal.

Sinseoncho has been known as Bulchocho since ancient times, and it is rich in various kinds of vitamins and minerals including germanium, and has been used as a folk remedy for various adult diseases such as hypertension, liver disease, neuralgia, etc. Interest is also increasing.

Carrots are a species of apiaceae, a nutrient-rich, annual vegetable containing sugars such as fructose, sugar, and glucose.The main ingredients are beta-carotene, vitamins B and C, and a small amount of iron, calcium, and phosphorus in addition to abundant dietary fiber. Equipped with.

In addition, carrots have a scarlet color because of the component of beta-carotene, the darker the color, the more beta-carotene, which is called provitamin A because it is converted into vitamin A in the body, which neutralizes carcinogens and toxic substances It has also been reported to prevent harmful oxygen from damaging cells.

In oriental medicine, carrots are known to strengthen the heart and stomach and to the lungs, so it is necessary to minimize the destruction of nutrients unique to citron during processing.

To this end, the present invention minimizes the destruction of nutrients by vacuum freeze drying in processing vegetables.

In general, vacuum freeze drying used for drying foods freezes the food and removes only moisture without destroying the tissues, so that the taste and aroma can be preserved as well as the food tissue. Subsequent to sublimation in the) state, after drying, the tissue has a porous structure in which only water escapes, and when the water is restored, the penetration of the water is fast, and the restoring power is excellent.

Looking at each step of the method of manufacturing a vegetable snack using vacuum freeze drying as above.

1. Cleaning step

Remove dirt and dust from selected vegetables and wash them.

The vegetable is any one selected from beets, kale, fresh vinegar, carrots.

2. The Blancing Step

The vegetable obtained by the washing step is blanched for 5 to 10 minutes at a temperature of 90 ℃ ~ 95 ℃.

Enzymes present in vegetables are important factors in the quality of vegetables, such as off-flavor, discoloration, nutrient breakdown and texture loss during storage. Therefore, in order to inactivate the enzymes present in the vegetables by performing a blanching before processing or storage of vegetables in order to prevent degradation of the vegetables by such enzymes generated during the storage of vegetables.

3. Singer stage

Purified water is added to the vegetables obtained through the blanching at a ratio of 1: 1.

4. Crushing Step

Grinding the vegetable obtained through the hydrolysis step to obtain a vegetable liquid.

4. Mixing step

A vegetable mixture is obtained by mixing the binder with the vegetable liquid obtained through the grinding step.

At this time, the vegetable mixture is made by mixing 75 to 80% by weight of the vegetable liquid, 20 to 25% by weight of the binder.

In addition, the binder is made by mixing the Angelica 4.0 to 5.5% by weight, glucose 23.5 to 24.0% by weight, dextrin 64.0 to 64.5% by weight, xylitol 7.0 to 7.5% by weight.

5. Molding Step

The vegetable mixture obtained through the mixing step is molded into a mold of a predetermined shape.

Preferably, the mold is made of 27 × 27 × 10 mm in size for easy ingestion.

6. Preliminary Freezing Step

The molded vegetable mixture is placed in a freeze dryer and rapidly frozen at a temperature of -35 ° C to -45 ° C.

Above -35 ℃, the freezing rate is slowed and the freezing point increases, causing deterioration due to cell destruction, product quality is deteriorated. If the freezing temperature is not enough, foaming, surface hardening and melting occur, and below -45 ℃ There is a problem that the time of the vacuum freeze drying process to be described later becomes long.

8. Vacuum Freeze Drying Step

The frozen vegetable mixture obtained through the preliminary freezing step is freeze-dried for 20 to 24 hours at a temperature of 40 ℃ ~ 50 ℃, vacuum 0.1 ~ 0.5 Torr to complete the vegetable snack.

In the vacuum freeze drying step, shrinkage and deterioration occur when high temperature and vacuum degree decrease, nutrients are destroyed, and moisture does not sublimate at low temperature, so it is preferable to maintain a product temperature of 40 ° C. to 50 ° C. and a vacuum degree of 0.1 to 0.5 Torr.

The water solidified (ice) through the preliminary freezing step is sublimed in the vacuum freeze drying step to form a vegetable snack having a porous structure. These vegetable snacks are characterized by easy long-term storage.

Hereinafter, one preferred embodiment according to the present invention will be described in detail.

Remove dirt and dust from the beet and wash it with tap water. The washed bits are blanched for 5 minutes at a temperature of 95 ° C. Purified water was added to the blanched beet at a ratio of 1: 1, and then 79% by weight of the beet solution obtained by pulverizing to a size of 100 μm, 1% by weight of Angelica, 5% by weight of glucose, 13.5% by weight of dextrin, and 1.5% by weight of xylitol. After mixing, the bit mixture is molded into a mold having a size of 27 × 27 × 10 mm. The formed beet mixture is placed in a freeze dryer and rapidly frozen at a temperature of −40 ° C., and then the beet snack obtained by freeze drying at a temperature of 50 ° C. and a vacuum degree of 0.5 Torr for 24 hours is completed.

This invention can be implemented in other various forms, without deviating from the mind or main characteristic. Therefore, the above-described embodiments are merely examples in all respects, and should not be construed restrictively. The scope of the present invention is shown by the scope of the claims, which are not limited by the text of the specification. Again, all variations and modifications belonging to the equivalent scope of the claims are within the scope of the present invention.

Claims (5)

Washing step for sterilizing and washing vegetables; The blanching step of blanching the vegetables obtained through the washing step for 5 to 10 minutes at a temperature of 90 ℃ ~ 95 ℃; A hydrolysis step of adding purified water at a ratio of 1: 1 to the vegetables obtained through the blanching step; A grinding step of pulverizing the vegetable obtained through the hydrolysis step to obtain a vegetable liquid; A binder is mixed with the vegetable liquid obtained through the grinding step, the vegetable liquid is mixed with 75 to 80% by weight, and the binder is mixed with 20 to 25% by weight. %, Glucose 23.5 ~ 24.0% by weight, dextrin 64.0 ~ 64.5% by weight, xylitol 7.0 ~ 7.5% by weight mixing step of obtaining a vegetable mixture; A molding step of molding the vegetable mixture obtained through the mixing step into a mold of a predetermined shape; A prefreezing step of putting the vegetable mixture obtained through the molding step into a freeze dryer and rapidly freezing at a temperature of -35 to -45 ° C; Method for producing a freeze-dried vegetable snack, characterized in that it comprises a vacuum freeze drying step of lyophilizing the frozen vegetable mixture obtained through the pre-freezing step at a temperature of 40 ~ 50 ℃, vacuum degree 0.1 ~ 0.5Torr. The method of claim 1, The vegetable is a method of producing a lyophilized vegetable snack, characterized in that consisting of any one selected from beets, kale, fresh vinegar, carrots. delete delete The method of claim 1, The vacuum freeze drying step is a method for producing a freeze-dried vegetable snack, characterized in that freeze-dried for 20 to 24 hours.