MANUFACTURING METHOD FOR SEMI-DRIED MULBERRY IMPROVED TASTE AND SEMI-DRIED MULBERRY MANUFACTURED USING THE SAME

摘要

PURPOSE: A producing method of semi-dried mulberries is provided to maintain the original taste, flavor, and shape of fresh mulberries, and to secure the soft texture of the mulberries. CONSTITUTION: Mulberries frozen in advance. The frozen mulberries are inserted into a vacuum freeze-drier, and vacuum freeze-dried inside a drying chamber at 30-40C in the vacuum degree of 2-10 mTorr. 1 kg of mulberries is dried for 22-25 hours. In the freezing process, 1kg of mulberries is frozen for 1-2 days at 40-90C below zero. Before the vacuum freeze-drying process, 2.5-20wt% of dextrin is mixed with the frozen mulberries. The mulberries are fresh or frozen mulberries. [Reference numerals] (AA) Example 1; (BB) Comparative example 5