RURAL DEVELOPMENT ADMINISTRATION);대한민국(농촌진흥청장);REPUBLIC OF KOREA(MANAGEMENT ;REPUBLIC OF KOREA(MANAGEMENT : RURAL DEVELOPMENT ADMINISTRATION)
发明人:
KIM, HYUN BOK,김현복,LEE, SEON HO,이선호,KIM, SUN LIM,김선림,KIM, HYUN BOKKR,LEE, SEON HOKR,KIM, SUN LIMKR
申请号：
KR1020150018934
公开号：
KR1020160097456A
申请日:
2015.02.06
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to a method for manufacturing half-dried mulberry maintaining its shape by hot air drying and half-dried mulberry manufactured by the same. The method for manufacturing half-dried mulberry according to the present invention maintains a shape, enables long-term storage, and has a high level of antioxidant capacity. The method includes: a first step in which frozen mulberry is prepared； a second step for pre-treatment in which the prepared frozen mulberry is subjected to non-heat treatment for 7 to 8 hours at a room temperature of 20 to 25 degrees Celsius or heat treatment for 2 to 3 hours at 60 to 90 degrees Celsius； a third step in which dried mulberry is prepared by primary drying being performed for 3 to 4 hours on the mulberry left after the pre-treatment by a hot air drying machine being used under a condition of 60 to 65 degrees Celsius； a fourth step in which honey is added to and mixed with the dried mulberry for honey coating on a mulberry surface； and a fifth step in which half-dried mulberry is prepared by secondary drying being performed for 20 to 30 hours on the honey-coated mulberry by a hot air drying machine being used under a condition of 35 to 40 degrees Celsius. According to the present invention, provided are a half-dried mulberry manufacturing method and half-dried mulberry manufactured by the same. By the former, a mulberry shape can be maintained at a room temperature, long-term storage is possible, and a high level of antioxidant capacity can be given.본 발명은 열풍건조에 의해 형태가 유지되는 반건조 오디의 제조방법 및 이를 이용하여 제조된 반건조 오디에 관한 것이다.본 발명의 형태가 유지되면서 장기보관이 가능하며, 높은 항산화능을 갖는 반건조 오디의 제조방법은, 냉동오디를 준비하는 제 1단계, 상기 준비된 냉동오디를 20~25℃인 실온에서 7~8시간동안 비열처리 또는 60~90℃에서 2~3시간 열처리하여 전처리하는 제 2단계, 상기 전처리 후 남은 오디를 60~65℃조건하의 열풍건조기로 3~4시간동안 1차 건조하여 오디건조물을 제조하는 제 3단계, 상기 오디건조물에 꿀을 첨가하여 혼합함으로써 오디 표면에 꿀을 코팅하는 제 4단계 및, 상기 꿀이 코팅된 오디를 35~40℃조건하의 열풍건조기로 20~30시간동안 2차 건조하여 반건조 오디를 제조하는 제 5단계를 포함하는 것이 특징이다.본 발명에 의해, 실온에서 오디 고유의 형태도 그대로 유지함과 동시에 장기보관도 가능하면서
