KR100529599B1 - Persimmon ice cream and it's processing method - Google Patents

Abstract

The present invention is to provide a processing method of hongsi and hongsi ice cream to freeze the hongsi and thaw it so that it can be eaten conveniently and without refusal to eat, the mature hongsi at 0 ℃ to -5 ℃ temperature 1-5 A freezing step of freezing the shell of the hongsi to freeze by maintaining time; After removing the faucet by removing the faucet by removing the faucet by applying the force to the faucet after fixing the hongsi body with frozen shells, the faucet is removed while keeping the original shape of the faucet. A freezing step of freezing the soybeans; Thawing the shell of the hongsi by exposing the frozen hongsi to the outside air; It proposes a processing method of hongsi, which includes the peeling step of separating hongsi flesh from the outer shell by pressing the shell of hongsi thawed with uniform pressure, and with a palatable filler such as chocolate in the space where the faucet is removed. After filling, present the frozen red ice cream composition.

Description

 Processing Process of Hong Shi and Hong Shi Ice Cream {PERSIMMON ICE CREAM AND IT'S PROCESSING METHOD}

The present invention relates to a processing method and hongsi ice cream of the hongsi to freeze the hongsi and thaw it so that it can be eaten conveniently and without reluctance.

The red hong refers to a fully ripened state of red ripeness, and when it is picked up and listened to, the sweetness and taste are at its highest when the red pear is matured so that the tap is pulled out by the weight of the hongsi itself.

As such hongsi is difficult to harvest directly from persimmon trees without any damage to its appearance, it is produced by aging ripe persimmons in the shade.

The aging of the fully matured state is very soft and the shape is easily changed by slight force, which is very difficult to process, distribute and preserve.

As the most useful preservation method of hongsi, there is a cryopreservation method as previously described by Japanese Patent No. 0344981, and a method of producing in the form of ice cream by freezing treatment is known.

Especially, since hongsi retains its original form by freezing and is frozen in ice cream form after thawing, it has a taste and sweetness of hongsi state. have.

However, the use of conventional hongsi is used to freeze or keep the hongsi's faucet or shell intact, or to remove the faucet and separate the pieces into pieces and freeze the packaging. It can be said that no way can be presented.

In other words, the faucet of the hongsi consists of a wood part exposed to the outside of the hongsi and the core embedded in the hongsi. If you pull out the faucet in the hongsi state, the inner core is pulled out and the appearance collapses. do.

Because of these problems, the method of harvesting persimmons is cut out with a knife at the stage before the persimmons are aged into hongsi, but in this case, the moisture content is released during aging and the taste and quality of hongsi are degraded. It is also difficult to completely cut out the inner core and cut out the inner meat, which is also a factor of deteriorating the quality of Hongsi.

In addition, since hongsi can maintain its appearance only when it has a shell, hongsi products whose shape is maintained must include shells, and hongsi skin has a gritty, astringent taste, and causes constipation. It was very inconvenient because it was eaten with a spoon to avoid eating.

The present invention provides a new processing method for removing the faucet and the shell while maintaining the original shape in the manufacture of the hongsi products that are preserved in a frozen state and can be eaten in a state of thawing to some extent, a hongsi ice cream that anyone can easily eat It was created for the purpose of new presentation.

To this end, the present invention comprises a freezing step of maintaining the matured hongsi at 0 ° C to -5 ° C for 1-5 hours to freeze the skin of the hongsi; The present invention proposes a processing method of hongsi consisting of a scab removing step of extracting and removing a stalk by fixing the hongsi body in a frozen state and applying a force to the scab.

The processing method according to the present invention is characterized by removing the spigot while maintaining the circular shape of the hongsi.

Fully matured hongsi has the outer shell enveloping the soft skin inside, so the appearance of the scab is changed in appearance, but the shell is placed directly inside the shell by maintaining it for 1-5 hours at -5 ℃ from 0 ℃. As the flesh layers, it freezes and becomes hard.

In this state, the shell is slightly frozen to a depth of about 1 mm, including the shell.

Even in this case, the part in contact with the externally exposed faucet is not frozen, but becomes slightly hardened. If you hold the hongsi with one hand and grasp the faucet with the other hand, the tap naturally falls without changing the appearance.

The freezing temperature and duration for the removal of the faucet are maintained at 0 -5 ° C for 1-5 hours.The higher temperature increases the duration, while the deeper the deeper the deeper the drawer is. There is a disadvantage in that the surrounding tissues are torn off, and if the temperature is low, the duration is short, but because it is difficult to remove the nipples by freezing the periphery of the faucet, the method of maintaining at -3 ° C. for about 2 hours is most preferred.

In this way, the hongsi, which has been removed from the faucet, is kept in its original form, and is ripened without removing the faucet, resulting in the highest sugar and taste. Through processing, it can be used for various purposes such as hongsi ice cream.

Figure 1 shows the step of removing the above step by aging the hongsi ripened at an appropriate time and temperature to freeze under the appropriate time and temperature, holding the torso 20 by hand in the state, the other hand When grabbing the wood portion 31 of the faucet by 30, the core 32 buried in the flesh comes out with the wood portion, the hard frozen portion of the skin to prevent deformation of the iris.

The present invention also provides a method of removing the peel of the hongsi, the removal of the shell is a freezing step of freezing to freeze the inside of the hongsi is removed; Thawing the shell of the hongsi by exposing the frozen hongsi to the outside air; The shell of the hongsi thaw thaw skin by pressing a uniform pressure to remove the hongsi flesh from the outer shell consists of a peeling step.

The peeling method according to the present invention is applied not only to the hongsi in which the faucet is removed by the above-described process but also to the hongsi in the state of not removing the faucet, and the hongsi that has a foreign body and astringent taste without changing the appearance of the aged hongsi. It is characterized by the effective removal of the crust.

The skin of hongsi is composed of the epidermis formed like a vinyl film and a somewhat hard film located inside. It can be peeled off with a knife after aging, but after maturation, it is impossible to peel off because it keeps the inside of the skin. .

The above method is a method of removing the shell in a state in which the inside of the hongsi is frozen to maintain its shape even without the shell, and a method of effectively removing the shell by thawing only the portion to remove the shell portion.

The freezing step of hongsi is a step of freezing the frozen preservation of frozen hongsi to freeze at 20-50 ℃, which is the average storage temperature of refrigerated foods. This step is to make the surface of hongsi melt (approximately 1mm deep from the shell).

As shown in FIG. 2, when the surface of the thawed state is applied to the hongsi with the surface thawed by hand and uniformly pressurized, the frozen flesh 40 and the thawed shell 10 are separated from each other. It is a way to remove the peel by the principle that comes out.

The above-mentioned peeling method is a method that can effectively remove only the skin part, which is a part of the foreign body and astringent taste, and thus, the removed hongsi can be eaten by dissolving it properly when frozen after eating. It can be eaten immediately after removing the package without taste.

The present invention together with the hongsi ice cream obtained by filling the palate and the peeled off the top of the hongsi remove the stalks and shells by the method described above and frozen packaging.

After removing the faucet, the hongsi is removed, the place where the core is taken out of the empty space 50 is formed, filled with various kinds of palatability filler 60 in the space is prepared by freezing the red ice cream.

Examples of usable fillers include ginseng powder, ginseng blue, jelly, chocolate, green plum liquid, aloe liquid, fruit juice, etc. Losing becomes a unique form of ice cream.

The ice cream can be configured to be used as a handle by inserting the rod 70 to the filling portion as shown in Figure 3 so that it can be more easily eaten.

The performance of each process as described above is preferably carried out in a low-temperature work room below 0 ° C to prevent deformation of the hongsi during the process.

The hongsi ice cream is maintained in the shape of hongsi as good taste and useful for health as a natural food, has a unique taste and high sugar content, has the advantage that it can be easily eaten since the nipple and shell removed.

The present invention can be used for a variety of purposes by removing the faucet and shell while maintaining the taste and shape of hongsi as it is, anyone can easily eat without a sense of rejection, made by filling the empty space from which the faucet has been removed Ice cream is an excellent natural food anyone can eat easily.

1 is a faucet treatment process of Hongsi according to the present invention

Figure 2 is a peeling process of hongsi according to the present invention

Figure 3 is an embodiment of a red ice cream according to the present invention

* Description of the major symbols

10.shell 20.body 30.faucet

40.Skin 50.Empty 60.Filling Material

70.Bar

Claims (3)

A freezing step of keeping the matured hongsi at 0 ° C. to −5 ° C. for 1 to 5 hours to freeze the bark of hongsi; A method for processing a slush, characterized in that the stalk is removed while maintaining the original shape of the slush by the scab removal step of fixing and removing the stalk by applying force to the stalk after fixing the body of the slush in the frozen state. A freezing step of freezing to freeze the inside of the hongsi from which the nipple is removed by the method according to claim 1; Thawing the shell of the hongsi by exposing the frozen hongsi to the outside air; Peel separation step of separating the hongsi flesh from the outer shell by pressing the shell of the hongsi thawed shells at a uniform pressure; Processing method of hongsi that includes. Claim 2 After filling the palate and the ingredient of the hongsi removed the stalk and the shell by the method according to the method, insert the handle of the shape of the top to surround the charging part, and after packaging the outer packaging with the handle and frozen Hongshi ice cream, characterized in that made by the method.