KR100801934B1 - Method for preparation of aprout block for instant food and aprout block for instant food - Google Patents

Abstract

A method of preparing a block product for instant food containing sprouts is provided to improve the strength, to reduce the brittleness regardless of using a minimum amount of the binding agent and to produce a food product with excellent flavor and texture after reconstitution. Pretreated sprouts are blanched in 1 to 5% saline water at 80 to 100deg.C for 5 to 10min, washed, cooled and then dehydrated for 3 to 7min. The dehydrated sprouts are mixed with a binding agent, filled and formed. The binding agent contains 0.13% by weight of gelatin, 0.38% by weight of starch, 0.51% by weight of sorbitol and 3.44% by weight of purified water.

Description

Method for preparing dry sprout block for instant food and dry food block for instant food {Method For Preparation of Aprout block For Instant Food and Aprout block For Instant Food}

1 shows sprout vegetables used as raw materials.

Figure 2 illustrates a process for producing a dry sprout block for instant food of the present invention.

Figure 3 shows a dry sprout block for instant food.

The present invention relates to a method for producing a dry sprout block for an instant food and a dry sprout block for an instant food produced by the same, in particular, a step of blanching pretreated sprouts; Washing, cooling, and dehydrating the blanched shoots; Mixing the flushed, cooled and dehydrated shoots with a binder; Shaping the mixture; And it relates to a method for producing a dry sprout block for instant food, characterized in that it comprises the step of drying the molding hot air.

Sprout vegetables are young vegetables with sprouts of about one to three leaves, with sprouts coming from the seeds. It is less than 10cm in size and smaller than general vegetables, but it is known to have 5 to 20 times more nutrients than mature vegetables. When seeds germinate, they grow into young plants that are about 7 to 15 times the weight of the seeds. Sprout vegetables contain more than 90% of moisture, making them less valuable as energy sources. However, it not only enhances the taste of food, but is also rich in protein, dietary fiber and vitamins. It is also rich in minerals like calcium, phosphorus and iron, making it a good source of essential minerals. Various substances contained in young shoots are known as functional substances that are very beneficial to the human body. Sprout vegetables are environmentally friendly functional clean vegetables using hydroponic cultivation method, there is an advantage that you can always eat fresh vegetables throughout the year. It only needs to be watered once or twice a day, so the labor force is hardly consumed, and it is always fresh and nutrient-free because it is drawn and used just before eating. In addition, sprout vegetables are very thin and easy to discharge the nutrients contained in the cell wall, as well as contains enough enzymes have a feature that is well digested. Conventionally, there are methods for manufacturing dry foods using various food materials, but the manufacturing of dry foods using sprout vegetables has not been reported.

Despite the superiority of sprout vegetables, there are the following problems when used as an noodle supplement. In the case of hot air drying or freeze vacuum drying by cutting the raw material, it is impossible to restore the whole shape of the raw material, and the tissues do not fall into pieces in the drying process, so that it is difficult to quantitate as much as desired. There is a problem that is not hygienic because it is possible to mix foreign matter in the tangled part.

In order to compensate for the above-mentioned problems, a ramen star block technology has been developed that is heated after drying, molded into a mold using an excipient, and then lyophilized. (Korean Patent Application No. 1998-0016615, Korean Patent Application No. 2002-0050439)

However, the freeze-dried blocks are bulky, despite their ease of packaging and excellence in restoration, so they are difficult to pack, problems of crushing due to physical shocks during distribution, and pores with a large contact surface area. This is a big problem. In addition, the initial equipment cost and operating cost of the freeze-drying apparatus has a relatively high disadvantage compared to other drying methods.

In order to solve the above problems, the present invention is a technology for molding hot air drying of sprout vegetables, and solves the disadvantages of blocks and flakes of conventional hot air drying and vacuum freeze drying, while excellent in flavor and texture of the material after restoration, It is an object of the present invention to provide a method for preparing dried sprouts for instant food, which are easily separated and are easily packaged and physically and chemically stable.

Other objects and advantages of the invention will be described below and will be appreciated by the practice of the invention. In addition, the objects and advantages of the present invention can be realized by means and combinations indicated in the claims.

The present invention relates to a method for producing a dry sprout block for instant food, specifically, the step of blanking the pretreated sprout; Washing, cooling, and dehydrating the blanched shoots; Mixing the flushed, cooled and dehydrated shoots with a binder; Shaping the mixture; And it provides a method for producing a dry sprout block for instant food comprising the step of drying the molding hot air.

Preferably, the binder is provided with a method for producing a dry sprout block for instant food comprising 0.13% by weight of gelatin, 0.38% by weight, 0.51% by weight of sorbitol and 3.44% by weight of purified water, based on the total weight of sprouts and binder. .

In addition, the blanching is a method for producing a dry sprout block for instant food is heat-treated for 5 to 10 minutes at 80 ~ 100 ℃ in 1 ~ 5% brine.

In addition, the dehydration provides a method for producing a dry sprout block for instant food that is dehydrated for 3 to 7 minutes.

In another aspect, the present invention provides a sprout block for instant food prepared by the above method.

Sprout vegetables used as dry season are first washed with water and debris. After blanching, it is cooled and dehydrated. A binder (gelatin, starch, sorbitol, purified water) is added and mixed here. The mixture is placed in a mold and molded into a uniform shape. Hot-air-dry the molded dust block.

Stage 1 (Pretreatment of Raw Material)

Each raw sprout raw material is sorted, washed, and debris is weighed.

Stage 2 (Blanching)

The weighed raw material is placed in a 1-5% brine solution at 80-100 ° C and heated for 5-10 minutes to control the microorganisms, remove the foot and soften the tissue.

3 stages (washing, cooling and dehydration)

After blanching, the water is rinsed and cooled in running water to prevent the tissue from being excessively damaged by heat. And the raw material is dehydrated for 3 to 7 minutes in a cylindrical dehydrator for easy molding and drying.

Stage 4 (mixed)

The raw materials are mixed with binders (gelatin, tapioca starch, sorbitol, purified water) to maintain shape after molding.

5 stages (molding)

The aged mixture is metered into the mold and filled. After filling, it is molded by compression to a suitable pressure. Each shaped dust is removed from the mold.

Step 6 (dry)

Molded and separated dust is subjected to hot air drying on a drying plate. If it is carried out below 40 ° C., the drying efficiency is low, and if it exceeds 80 ° C., thermal damage of the raw material may occur, so hot air drying at 40 to 80 ° C. is preferable. In addition, in order to dry the hot air with a moisture content of 2 to 7% is preferably carried out for 2 to 6 hours.

Step 8 (Product)

Selected dried dried sprout blocks are used as products.

Specifically, cabbage sprouts (50g), alpha wave sprouts (50g), rapeseed sprouts (50g) washed with water, foreign substances removed, put into 100% 2% brine solution and heated for 10 minutes.

Heating above 100 ℃ can kill the pathogenic microorganisms and most common microorganisms, and soften the tissue of the raw material is easy to compression and molding. In addition, the effect of maintaining the original color of the raw material can be expected by adding salt to the heating solution.

After washing with water and cooling again, the raw material was dewatered for 5 minutes in a cylindrical dehydrator. The binder (7 g) is mixed with the dehydrated sprout raw material (80 g).

The binder at this time was produced by the following method. Gelatin (4g), sorbitol (20g), starch (14g) is put in purified water (140g) carefully to dissolve, and then warmed to have a viscosity.

The mixture is filled into the mold by weighing 7 g. After filling, it is molded by compression. Each shaped dust is removed from the mold.

Subsequently, it was placed on a dry plate and hot air dried at 50 ° C. for 5 hours.

If it is carried out below 40 ° C., the drying efficiency is low, and if it exceeds 80 ° C., thermal damage of the raw material may occur, so hot air drying at 40 to 80 ° C. is preferable. In addition, in order to dry the hot air with a moisture content of 2 to 7% is preferably carried out for 2 to 6 hours.

Hereinafter, a preferred embodiment of the present invention will be described in detail.

(Example 1)

Chinese cabbage sprout (50g), alpha wave sprout (50g), rapeseed sprout (50g) was dehydrated by blanching, mixed with a binder, and filled into a mold and tableted and separated. It was placed on a dry plate and hot air dried at 50 ° C. for 5 hours to prepare a molded dry sprout block.

(Test Example 1)

In order to determine the binder type of Example 1, various kinds of binders were added and tested. The results are shown in Table 1 below.

TABLE 1

Comparative Example 1 Comparative Example 2 Comparative Example 3 Example 1 Use binder gelatin ○ ○ × ○ Starch ○ × ○ ○ Sorbitol × ○ ○ ○ Remarks Breaks well No binding The strength of the block is weak Good

(Test Example 2)

In order to determine the binder ratio of Example 1, the amount of the binder was increased by 20%, followed by an experiment to measure the state of the block and the dry yield, and the results are shown in Table 2 below.

TABLE 2

Comparative Example 4 Example 1 Comparative Example 5 Weight and compounding ratio Weight per piece (g) Compounding ratio (%) Weight per piece (g) Compounding ratio (%) Weight per piece (g) Compounding ratio (%) Binder gelatin 0.007 0.10 0.009 0.13 0.011 0.15 Starch 0.022 0.31 0.027 0.38 0.032 0.45 Sorbitol 0.029 0.41 0.036 0.51 0.042 0.61 Purified water 0.194 2.78 0.241 3.44 0.286 4.09 Chinese cabbage 2.249 32.13 2.229 31.85 2.210 31.57 Alpha Wave Sprout 2.249 32.13 2.229 31.85 2.210 31.57 Colored buds 2.249 32.13 2.229 31.85 2.210 31.57 system 7.000 100.00 7.000 100.00 7.000 100.00 Weight after drying (g) 0.845 0.900 0.946 Drying yield (%) 12.19 12.86 13.51 Remarks Insufficient binding force between raw materials Good Excessive binder leakage due to pressure during molding

According to the Table 2, the molded dry dry block according to the present invention was found to form the best block in the binder conditions of the ratio of 0.13% by weight, 0.38% by weight starch, 0.51% by weight sorbitol and 3.44% by weight purified water. .

(Test Example 3)

The experiments were carried out to compare the components of Example 1 and hot air dried sprout flakes (Comparative Example 6), vacuum freeze dried sprout blocks (Comparative Example 7), physical and sensory results are shown in Tables 3, 4 and 5.

(Comparative Example 6)

The embryonic sprout (50g), the alpha wave sprout (50g), and the rape sprout (50g) were blanched, and cooled. This was cut into 10 mm. Drying the hot air for 5 hours at a temperature of 50 ℃, to prepare a hot air shoot sprout block.

(Comparative Example 7)

Embryonic sprout (50g), alpha wave sprout (50g), rapeseed sprout (50g) were heated in purified water for 3 minutes. After heating, an excipient (gelatin, starch) was added and then filled into the mold. The frozen vegetable mixture was rapidly frozen for 8 hours and lyophilized for 24 hours at a pressure of 0.4 Torr at a hot plate temperature of 60 ° C. and a cold trap temperature of −40 ° C. until the product temperature reached 50 ° C. Prepared.

TABLE 3

Comparative Example 6 Example 1 Comparative Example 7 Weight per piece (g) Compounding ratio (%) Weight per piece (g) Compounding ratio (%) Weight per piece (g) Compounding ratio (%) Binder glucose 0.036 0.52 - - - - gelatin - - 0.009 0.13 - - Starch - - 0.027 0.38 0.297 2.66 Sorbitol 0.071 1.05 0.036 0.51 - - Purified water - - 0.241 3.44 4.161 37.34 Germ bud 2.229 32.81 2.229 31.85 2.229 20.00 Alpha Wave Sprout 2.229 32.81 2.229 31.85 2.229 20.00 Rapeseed sprout 2.229 32.81 2.229 31.85 2.229 20.00 system 6.794 100.00 7.000 100.00 11.145 100.00 After drying weight (g) 0.854 0.900 0.946 Drying yield (%) 7.71 12.86 13.51 Remarks Hot Air Dried Sprout Flakes Hot Air Dried Sprout Block Vacuum Freeze Dried Sprout Block

Component and physical analysis were performed on the compressed dry dust blocks prepared according to Example 1 and Comparative Examples 6 and 7.

For this purpose, the binder ratio excluding the moisture of the molding dust blocks prepared according to Example 1, Comparative Example 6 and Comparative Example 7 was calculated according to Table 3, and the strength (hardness) and cracking by the TPA (Texture Profile Analyzer) Fracturability was measured. In addition, the density per unit volume was measured to determine the respective density.

TABLE 4

Comparative Example 6 Example 1 Comparative Example 7 % Binder 1.57 1.02 2.66 burglar 1198 6379 3611 Brokenness 805.21 27.19 839.23 Density (g / cm 3) 0.0980 0.4875 0.0536 Remarks The binder content is relatively low, but the strength is weak and brittle. Low binder content, high block strength and low brittleness. Highest density High binder content, relatively weak block strength and high brittleness

According to Table 4, the dried food sprout for instant food according to the present invention has a higher raw material content than a binder than the conventional vacuum freeze-dried block and hot air dried flakes, and thus has a taste and flavor closer to the raw material upon restoration. In addition, in the strength measurement, the instant food dry sprout according to the present invention was shown to have excellent stability because the strength is higher than the binder than the conventional vacuum freeze drying block and hot air drying flakes. As a result of the density measurement, the compression ratio was 5.0 times that of hot air dried flake and 9.1 times that of vacuum freeze drying block.

The compressed dry dust blocks prepared according to Example 1, Comparative Example 6, and Comparative Example 7, were subjected to sensory evaluation on the shape, color, appearance after restoration, texture, taste and overall flavor before restoration.

To this end, the molded dry dust blocks prepared according to Example 1 and Comparative Examples 6 and 7 were placed in a container, 200 cc of boiling water (100 ° C.) was poured and the lid was closed. After 3 minutes, the sensory evaluation of the above items was carried out on five men and women trained sensory tests (10 persons). Eight or more of the agents were good (o), five or more were good (△), and less than five were good (x). The results are shown in Table 5 below.

TABLE 5

Before restoration After restoration shape color Exterior Organization flavor Holistic flavor Example 1 ○ △ ○ ○ ○ ○ Comparative Example 6 △ △ △ × △ △ Comparative Example 7 ○ ○ ○ ○ ○ ○

According to Table 5, the instant food dried vegetables according to the present invention was not significantly different from the conventional vacuum freeze drying block, it was found to be superior to the conventional hot air drying flakes.

According to the present invention, despite the minimum amount of binder used, the strength of the block is high and the breakage is small, while the flavor and texture of the material after restoration are excellent, but are easily separated into pieces and are easily packaged and physically and chemically stable. Dry shoots for food can be obtained.

Claims (5)

Blanching pretreated buds; Washing, cooling, and dehydrating the blanched shoots; Mixing the flushed, cooled and dehydrated shoots with a binder; Filling and molding the mixture; And Method for producing a dry sprout block for instant food, characterized in that it comprises the step of drying the molding hot air. The method of claim 1, The binder comprises 0.13% by weight gelatin, 0.38% by weight starch, 0.51% by weight sorbitol and 3.44% by weight purified water relative to the total weight of sprouts and binders. The method of claim 1, The blanching is a method of producing a dry sprout block for instant food, characterized in that the heat treatment for 5 to 10 minutes at 1 ~ 5% salt water at 80 ~ 100 ℃. The method of claim 1, The dehydration is a method of producing a dry sprout block for instant food, characterized in that dehydration for 3 to 7 minutes. The instant food sprout block manufactured by the method of any one of Claims 1-4.

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