KR100821873B1 - Process for preparing persimmon jam - Google Patents

Abstract

A method of producing persimmon jam by adding sugars, pectin and organic acids to aged persimmons, dried grapes and dried Rubus fruit and heating is provided to obtain jam with characteristic organoleptic properties of persimmons. An aged persimmon, dried grape and dried Rubus fruit are mixed in a weight ratio of 18:1:1 to 3:1:1, mixed with sugars, pectin and organic acids such as ascorbic acid, citric acid, succinic acid and a mixture thereof and heated at 60 to 80deg.C while stirring at 500 to 600mmHg. The aged persimmon is obtained by removing the stem from the persimmon, soaking in 0.1 to 1.0% by volume of ethanol solutions, aging at 70 to 90deg.C for 20 to 30hr and removing the seed. The dried grape is obtained by removing the seed from the grape and drying with a hot wind of 70 to 80deg.C for 5 to 10hr. The dried Rubus fruit is obtained by removing the step from the Rubus fruit and drying with a hot wind of 70 to 80deg.C for 5 to 10hr. The sugars are sugar, glucose, fructose, maltose or oligosaccharide.

Description

Process for Preparing Persimmon Jam

The present invention relates to a method for producing persimmon jam. More specifically, the present invention relates to a method for preparing persimmon jam comprising softened persimmons, raisins and dried bokbunja which can exhibit the sensory characteristics characteristic of persimmons and shorten the production time, and a persimmon jam prepared by the above method. .

Persimmons, one of the fruits that have been cultivated for a long time in Korea, are sold as they are harvested or processed into dried persimmons, year-ends, etc., but they are shipped in large quantities at a time, resulting in high labor costs during harvesting, storage, and distribution. Since it is easily changed, the cost of preventing it is enormous, and since the taste or aroma is not strong and the preference of ordinary consumers is not large, the cultivation of persimmon is gradually decreasing, and accordingly, the income of farmers who grow persimmon is rapidly decreasing. It is true.

In order to increase the demand for such a persimmon, the situation is developing a variety of processed foods using persimmon. For example, Korean Patent No. 531687 discloses a method for producing turnip persimmon vinegar using turnips and persimmons, and Korean Patent No. 302309 discloses a persimmon pulp drink containing persimmon pulverized flesh and a manufacturing method thereof. Republic of Korea Patent No. 466922 discloses a re-molded new year (軟 枾) having a refrigeration resistance and a method for producing the same, and Republic of Korea Patent No. 349037 discloses a method of producing a gamsimsim comprising the step of fermenting sterilized persimmon , Korean Patent No. 621943 discloses dried persimmon and improved manufacturing method, and Korean Patent No. 64511 discloses a persimmon ketchup containing the crushed persimmon and its manufacturing method, Korean Patent No. 621160 Disclosed is a method for preparing sweet persimmon dried food comprising the steps of aching persimmon sweet persimmon and processing the same; Hanminguk Patent No. 468 094, there is immersed a sejeol persimmon in ethanol solution and a method for manufacturing a closed snack disclosed, comprising the step of freeze-drying them.

However, the processed foods developed in this way can satisfy consumers' palatability temporarily, and have not been selected by consumers for a long time, and thus become a fashionable item for a long time, and thus can be selected by consumers for a long time. Development of food was required. As one of the processed foods that can meet these demands, persimmon jams have attracted attention. As persimmon jam is added with various sugars and spices during its processing, it can supplement the sweetness and flavor lacking in natural persimmon, increase the shelf life by adding a large amount of sugar, and gradually increase due to the characteristics of jam type Consumption is increasing in proportion to the bread demand.

In response to this, studies are being conducted to develop higher quality jams that can satisfy consumer preferences, and some of the products developed by these studies have already been commercialized. For example, Korean Patent Publication No. 1987-2771 discloses a method for preparing persimmon jam, which comprises a step of heating tannery persimmon to remove tannins, immersing it in hot water, grinding it, and adding sugar to heat concentrate. A persimmon jam prepared by the present invention is disclosed, and Korean Patent Laid-Open Publication No. 1998-86330 discloses a method of preparing sweet persimmon comprising crushing sweet persimmon pulp, adding sugars, concentrating, adding and heating pectin and citric acid, and The sweet persimmon jam prepared by the above method is disclosed, and Korean Patent Publication No. 1999-65576 discloses sweet persimmon puree by crushing persimmon pulp, and adds persimmon pulp slice to it, and then adds subsidiary materials such as sugars, pectin and citric acid. Disclosed is a method for producing sweet persimmon jam comprising a step of heating while adding and a sweet persimmon jam prepared by the above method, Korean Patent Laid-Open No. 2001-1063 No. 09 discloses a method for preparing a mortgage hongsi jam comprising the step of heating while adding a subsidiary material such as sugar, pectin, citric acid to the homogenized freeze honghong, and a low-sugar hongsi jam prepared by the method, Korean Patent Publication No. 2003 -84028 discloses the addition of plum extract to sweet persimmons, and the plum-sweet persimmon prepared using the same.

In order to manufacture these jam products, a step of crushing the flesh of the persimmons is commonly included, which lowers the palatability of the jam. That is, in order to manufacture hongsi, softening the persimmon does not soften all parts at the same time, but part is softened and changed like a liquid, but part is not softened to show the chewy texture peculiar to hongsi. When the persimmon pulp is crushed, the texture of the persimmon is not shown, resulting in deterioration of consumers' palatability, but this problem is not solved.

Therefore, the necessity of developing a method for producing persimmon jam that can overcome the deterioration of palatability due to crushing persimmon pulp has emerged constantly.

Accordingly, the present inventors have diligently researched to develop a method for producing persimmon jam, which can overcome the deterioration of palatability due to the crushing of persimmon pulp, resulting in the addition of sugars, pectin and organic acids to a mixture of softened persimmons, raisins, and dried fruits. Next, when using the heating method, persimmon jam exhibiting a chewy texture unique to the persimmon can be produced, not only can overcome the deterioration of palatability due to crushing persimmon pulp, but also added dried bokbunja and dried grapes It was confirmed that due to the organic acid and pectin contained in it can shorten the time required for the preparation of the jam, to complete the present invention.

After all, the main object of the present invention is to provide a method for producing persimmon jam exhibiting a texture specific to persimmon.

Another object of the present invention is to provide a jam prepared by the above method.

The present inventors produced persimmon jam by softening the persimmon without removing the pericarp, then removing the seed only when there is a seed, and heating by adding sugar, citric acid and pectin, in order to prepare a persimmon jam having a texture unique to the persimmon. As a result, the prepared persimmon exhibited a texture unique to persimmon, and the time was much shorter than the manufacturing process of persimmon jam prepared by crushing the pulp, and the persimmon rind formed sensory characteristics such as peculiar color selection and taste.

However, since persimmon has no fragrance, lack of organic acid and poor palatability, it was found that it is preferable to add grape flesh and bokbunja raw flesh to make persimmon in order to improve sensory characteristics. It was analyzed by the fragrance component contained in grapes and bokbunja, the appropriate amount of pectin and organic acid. However, the persimmon jam containing the grapes and bokbunja pulp prepared in this way was buried in the aroma and taste of grapes and bokbunja did not have any taste and aroma of persimmons, only the taste and aroma of grapes and bokbunja was intense.

Thus, the present inventors were able to solve the above problems by adding dried grapes and bokbunja in the preparation of the jam instead of fresh grapes and bokbunja. That is, the dried grapes or bokbunja are semi-dried and are not easily mixed with the persimmon pulp. Thus, even when added in the preparation of the persimmon jam, the overall organoleptic properties can be improved without compromising the persimmon sensory properties. Because it contains organic acids and pectins, it was possible to shorten the time required for the production of persimmon jams. Adding raisins and dried clothing molecules during the production of persimmon jams can shorten the time required for the production of persimmon jams, while also producing sensory properties. Improved persimmon could be prepared.

Therefore, the method for producing persimmon jam of the present invention comprises the steps of: (i) mixing the softened persimmons, raisins and dried bokbunja at a ratio of 18: 1: 1 to 3: 1: 1 (w / w / w); And (ii) adding saccharides, pectin and organic acids to the mixture, and heating and concentrating on a condition of 60 to 80 ° C. while stirring under reduced pressure of 500 to 600 mmHg. At this time, the softened persimmon is not particularly limited thereto, but the persimmon is removed without leaving the skin, soaked in 0.1 to 1.0% (v / v) ethanol solution, aged at 70 to 90 ℃ for 20 to 30 hours, and then seed from It is preferably obtained by removing, and the raisins are not particularly limited thereto, but are preferably obtained by drying seed-free grapes or seedless grapes for 5 to 10 hours with a hot air of 70 to 80 ° C. Although not limited thereto, it is preferable to remove the stem from the bokbunja, and to obtain it by drying for 5 to 10 hours with a hot air of 70 to 80 ℃. In addition, the sugar is not particularly limited to this, the sugar is preferably used sugar, glucose, fructose, malt, oligosaccharides, etc., the organic acid is not particularly limited to this, it is preferable to use ascorbic acid, citric acid, succinic acid or a mixture thereof. Do. In addition, the amount of sugars, pectin and organic acids added in the preparation of the jam is not particularly limited as the content used in the production of conventional jams, but the amount of the sugar is equivalent to the content of the mixture of persimmon, raisins, and dried fruit molecules. Preferably, the addition amount of organic acid is 0.1 to 0.5% by weight of the content of the mixture of persimmon, raisins and dried bokbunja, and the addition amount of pectin is preferably 1 to 3% by weight of the mixture of persimmon, raisins and dried bokbunja .

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those of ordinary skill in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. .

Example 1 Preparation of Persimmon Jam Using Softened Persimmon

First, the persimmon with only the skin removed was immersed in 0.1% (v / v) ethanol solution and aged at 80 ° C. for 24 hours to obtain a softened persimmon, which was then broken and seeded to obtain a softened persimmon.

Next, 89.7 kg of the softened persimmon from which the seeds were removed was added with 89.7 kg of sugar, 0.3 kg of ascorbic acid, 2 kg of pectin and 0.3 kg of citric acid, and concentrated under stirring at 75 ° C. and 550 mm Hg for 20 hours to prepare a jam. It was.

On the other hand, the jam of the control group was prepared using the conventional method as follows: crushed sweet persimmons with the nipples and rinds removed and seeds were removed to obtain persimmon crushes. Subsequently, 89.7 kg of the persimmon crushed product was added with 89.7 kg of sugar, 0.3 kg of ascorbic acid, 2 kg of pectin and 0.3 kg of citric acid, and concentrated under stirring at 75 ° C. and 550 mm Hg for 12 hours to prepare a jam.

Sensory characteristics of the persimmon jam prepared by using the softened persimmon and the crushed sweet persimmon were measured by a 5-point measurement method for 20 trained sensory inspectors (1 point: very bad, 2 points: It was measured as bad, 3 points: normal, 4 points: good, 5 points: very good, and the result was compared (refer Table 1).

Comparison of Sensory Characteristics of Persimmon Jam Prepared Using Softened Persimmon and Crushed Sweet Persimmon Jam flavor Color Texture Persimmon jam made with sweet persimmon (control) 3.7 3.5 3.5 Jam with softened persimmon 3.8 3.8 4.1

As shown in Table 1, the persimmon jam prepared using softened persimmon was found to be equal or superior in taste, color selection, and texture compared to the conventional persimmon jam (control group) prepared using crushed sweet persimmon.

However, although the persimmon jam prepared using softened persimmons has relatively superior sensory properties compared to the control group, due to the problem of persimmon that there is no fragrance and the content of organic acid is insufficient, it is manufactured with other fruits such as grapes and strawberries. Compared with the jam, there is a problem that the palatability based on the sensory characteristics is low, and the time required for preparing the jam is long.

Example 2 Preparation of Jam Containing Various Fruits

As shown in Example 1, when producing a jam with only softened persimmon lacks color and aroma and takes a lot of time, to overcome this by adding a variety of pulp commonly used in the manufacture of jam in the preparation of the jam I tried to overcome the shortcomings. Fruits used in the manufacture of jams exhibit the sensory properties most favored by consumers, and since they contain a large amount of pectin and organic acids in themselves, the addition of these in the production of persimmon jams not only improves the sensory properties of the jam itself, Excess pectin and organic acid contained in the production time of the jam was expected to be shortened.

Example 2-1 Preparation of Jam Containing Various Fruits

In the method of Example 1, 89.7 kg of softened persimmons from which seeds were removed were mixed with 20 kg of crushed pulp of grapes, apples, oranges, strawberries, bokbunja and plums, 89.7 kg of sugar, 0.3 kg of ascorbic acid, 2 kg of pectin, and 0.3 kg of citric acid was added, and then concentrated under reduced pressure of 75 ° C. and 550 mmHg until it reached a concentration of 65 Brix, which was most suitable as a jam, to prepare a jam containing each flesh.

Then, the sensory properties of the persimmons containing each flesh were compared by the method described in Example 1 with the sensory characteristics of the control group in Example 1, and the concentration time of the persimmons containing each flesh was also compared (see Table 2).

Comparison of Sensory Characteristics between Persimmon Jam Containing Grape and Controlled Persimmon Jam Jam flavor Color Texture Concentration time Persimmon jam made with sweet persimmon (control) 3.7 3.5 3.5 12 hours Jam containing grapes 4.2 3.8 4.1 6 hours Jam containing apples 4.0 3.5 3.5 10 hours Jam containing oranges 4.1 3.4 3.3 8 hours Jams Containing Strawberries 3.9 3.8 4.2 12 hours Jam containing bokbunja 4.1 3.7 4.2 6 hours Jam containing plums 4.2 3.3 3.5 12 hours

As shown in Table 2, in terms of taste, the jam containing grapes, apples, bokbunja and plum pulp was superior to the control group, and in terms of color, there was no improved jam as compared to the control group as a whole. From the aspect, it was found that the persimmon jam containing grape, strawberry and bokbunja flesh was excellent, and the result of these sensory characteristics was estimated to depend on the content of organic acid in each flesh. Specifically, apples, oranges, and plums were rich in organic acids, but the taste was excellent, but excessive organic acids discolored the skin of persimmons contained in the persimmon jam, affecting the chewy texture and worsening the texture. In addition, grape, strawberry, and bokbunja contained an appropriate level of organic acid, which was superior to the control in terms of taste, and did not contain an organic acid to discolor the persimmon skin. In addition, the organic acid was not included enough to affect the chewy texture of the persimmon jam, which was significantly better than the control in terms of texture.

On the other hand, in terms of concentration time, most fruits shorten the concentration time because the added fruit contains organic acid and pectin. Among them, the persimmon jam containing grapes and bokbunja pulp was found to be concentrated to 65 Brix for the shortest time. Specifically, apples, oranges and plums contain excessive amounts of organic acids, while containing relatively small amounts of pectin, which is not easily concentrated by the reaction of organic acids and pectins, and strawberry pulp contains pectins and organic acids. Although all are contained in a relatively small amount, the concentration of organic acids and pectin is not easily carried out, but the grape and bokbunja pulp contains pectin and organic acids at an appropriate level, and the concentration of organic acids and pectin is easily performed. Was estimated.

According to the above results, it was found that it is desirable to add the pulp of grapes or bokbunja during the preparation of the persimmon jam.

Example 2-2 Preparation of Persimmon Jam Containing Grape and Bokbunja Pulp

From the results of Example 2-1, it was found that it is preferable to add the flesh of grapes or bokbunja when preparing the jam, and when preparing the jam by simultaneously adding the flesh of grapes and bokbunja, It was confirmed how the effect on the sensory properties and manufacturing time of the prepared persimmon.

89.7 kg of the softened persimmon from which the seed was removed by the method of Example 1 was obtained, and 20 kg of crushed grape flesh and 20 kg of crushed bokbunja flesh were prepared. 89.7 kg of the softened persimmon obtained above, 20 kg of crushed grapes and 20 kg of crushed bokbunja were mixed, and 89.7 kg of sugar, 0.3 kg of ascorbic acid, 2 kg of pectin and 0.3 kg of citric acid were added thereto, followed by stirring under the conditions of 75 ° C. and 550 mm Hg. While concentrated to a concentration of 65 Brix, to prepare a jam containing grapes and bokbunja. At this time, the concentration time was confirmed to be 4 hours.

The sensory properties of the persimmon jam containing grapes and bokbunja were then compared with the sensory properties of the control of Example 1 by the method described in Example 1 (see Table 3).

Comparison of Sensory Characteristics between Persimmon Jam Containing Grape and Bokbunja and Controlled Persimmon Jam Jam flavor Color Texture Persimmon jam made with sweet persimmon (control) 3.7 3.5 3.5 Jam containing grapes and bokbunja 4.5 4.5 4.2

As shown in Table 3, the persimmon jam containing grapes and bokbunja improved taste, color and texture than the jam of the control group, the sensory characteristics of taste and color than the persimmon jam containing each of the grape and bokbunja pulp disclosed in Table 2 It was found that this was increased. However, the texture did not change even when grapes and bokbunja were included, presumably because grapes and bokbunja were liquefied and mixed with persimmons.

In addition, compared with Examples 2-1 and 2-2, as the contents of grapes and bokbunja increased, the time required for the concentration process was shortened, which is due to the pectin and organic acids contained in the grapes and bokbunja, It was assumed that the concentration was performed smoothly.

However, the prepared persimmon jam has a disadvantage in that the taste and aroma of the persimmons do not appear at all, and only the taste and aroma of grapes and bokbunja appear intensely.

Example 2-3 Preparation of Persimmon Jam Containing Raisins and Dried Molecules

As shown in Examples 2-1 to 2-3, as the content of grapes and bokbunja contained in the production of persimmon jam increased sensory characteristics, the time required for the concentration process was reduced, but the sensory characteristics unique to the persimmon jam Since there is a disadvantage that does not represent at all, in order to overcome this, persimmons containing raisins and dried bokbunja reduced the sensory characteristics unique to grapes and bokbunja was prepared, and the sensory properties were evaluated.

89.7 kg of the softened persimmon from which the seed was removed by the method of Example 1 was obtained, and 20 kg of crushed raisins and 20 kg of crushed dried bokbok molecules were mixed, followed by 89.7 kg of sugar, 0.3 kg of ascorbic acid, 2 kg of pectin and citric acid. 0.3 kg was added and concentrated under stirring at 75 ° C. and 550 mm Hg for 7 hours, thereby preparing a jam comprising raisins and dried berry molecules. At this time, raisins were dried for 6 hours with hot air at 75 ° C. using seedless grapes to obtain raisins, and then crushed. The dried raspberry was removed from the bokbunja, and it was heated for 6 hours with 75 ° C. hot air. Obtained by drying.

In addition, when increasing the content of pectin and citric acid, 89.7 kg of the softened persimmons, 89.7 kg of sugar, 0.3 kg of ascorbic acid, 5 kg of pectin, and 1 kg of citric acid were added to 89.7 kg of the softened persimmons to check whether the persimmon can be efficiently prepared. , Concentrated under stirring at 75 ° C. and 550 mmHg for 5 hours to prepare a jam comprising excess pectin and citric acid.

Then, the sensory properties of the persimmon jam containing raisins and dried bokbok molecules and the persimmon jam containing excess pectin and citric acid were compared with the sensory properties of the control of Example 1 using the method of Example 1 (see Table 4 ).

Comparison of Sensory Characteristics between Persimmon Jams Containing Raisins and Dried Bokbun and Control Jams Jam flavor Color Texture Persimmon jam made with sweet persimmon (control) 3.8 3.9 3.5 Jam containing raisins and raspberry molecules 3.6 3.8 4.2 Jams containing excess pectin and citric acid 2.8 2.9 3.1

As shown in Table 4, the persimmon jam containing raisins and dried bokbunja significantly improved the texture compared to the jam of the control group. Raisins and dried bokbunja is semi-dried because the ingredients do not melt in the persimmon components did not taste the raisins and dried bokbunja in persimmon flesh, the color does not melt because the color of raisins and dried bokbunja does not appear softened It was found that the color pick was greatly improved than the persimmon jam prepared using persimmon.

In addition, the time required for the concentration process was slightly increased when the persimmon jam containing raisins and dried bokbunja was prepared, rather than the persimmon jam containing grapes and bokbunja. The results shown were lost and analyzed. However, it can be seen that the concentration time is remarkably shorter than the case of preparing persimmon jam using only the softened persimmon of Example 1.

On the other hand, persimmon jam containing excess pectin and citric acid deteriorates the taste due to excessive acidity of citric acid, color taste is reduced due to oxidation of persimmon rind by citric acid, and jelly rather than jam by reaction of excess pectin and citric acid The physical properties were changed to an appropriate level, and a product having a very low value as a condensate was produced. Therefore, it was found that it is not preferable to use an excess of pectin and citric acid.

Example 2-4 : Determination of Contents of Raisins and Dried Radix Molecules in Persimmon Jam

As shown in Example 2-3, using raisins and dried bokbunja, although the manufacturing time of the persimmon jam was slightly increased, the sensory characteristics of the gamjam could be exhibited, it is understood that it is preferable to use grapes and bokbunja Could. Thus, the content of raisins and dried bokbok molecules that can shorten the manufacturing time of the persimmon jam was determined.

Mixing the softened persimmon, raisins and dried bokbunja in various proportions yields a total of 89.7 kg of mixture, to which 89.7 kg of sugar, 0.3 kg of ascorbic acid, 2 kg of pectin and 0.3 kg of citric acid are added and stirred under the conditions of 75 ° C. and 550 mm Hg. By measuring the concentration time to be concentrated to the concentration of 65 Brix most suitable as the jam, and by measuring the taste of the jam by the method of Example 1, softening that can shorten the production time of the jam can exhibit the sensory characteristics unique to the jam The contents of dried persimmons, raisins and dried bokbunja were determined (see Table 5).

Variation of Concentration Time with Mixing Ratio of Softened Persimmon, Raisin, and Dried Radix Mixing ratio (w / w / w)  Concentration time (hours)  Sensory evaluation of taste Softened persimmon raisin Dried Forge Molecule 10 9 8 7 6 5 4 3 2 1 0 0.5 1 1.5 2 2.5 3 3.5 4 4.5 0 0.5 1 1.5 2 2.5 3 3.5 4 4.5 20 9 8 7 7 6 5 4 4 4 3.2 3.6 3.8 3.9 3.4 3.1 2.5 2.1 2.1 2.1

As shown in Table 5, as the mixing ratio of the raisins and dried bokbunja increases, the concentration time was shortened, it can be seen that the reduction of the concentration time and the sensory evaluation of taste is not proportional. Compared to the persimmon jam prepared using only softened persimmons, the taste ratio of the raisins and dried raspberry was 9.0: 0.5: 0.5 to 6.0: 2.0: 2.0 (18: 1: 1 to 3: 1: 1, w / w / w) was a persimmon jam, and when the content of the softened persimmon is lower than the mixing ratio of the above range, it can be seen that the taste of persimmon disappears and the value as persimmon jam is lost.

Therefore, the blending ratio of softened persimmons, raisins, and dried bokbok molecules, which can shorten the manufacturing time of persimmon jam, which can exhibit the sensory characteristics characteristic of the persimmon jam, is 18: 1: 1 to 3: 1: 1 (w / w / w). Could know.

Example 3 Preparation of Persimmon Jam Containing Softened Persimmon, Raisins and Dried Moth

According to the result of Example 2, when the persimmon jam is prepared using a mixture of softened persimmon, raisins, and dried bokbok mixed in 18: 1: 1 to 3: 1: 1 (w / w / w), Although it was found that the gamja exhibiting the sensory characteristics could be produced, the production time could be shortened. Thus, the gamja was prepared using the above method.

First, the faucet of the unsoftened persimmon is removed and immersed in 0.1% (v / v) ethanol solution and aged at 80 ° C. for 24 hours to obtain a softened persimmon, and the seeds are removed from the obtained softened persimmon, A softened persimmon was removed from which was removed.

Next, seedless grapes were dried with hot air at 75 ° C. for 6 hours to obtain raisins, and then crushed to obtain crushed raisins.

In addition, the scab was removed from the bokbunja, it was dried for 6 hours by hot air at 75 ℃ to obtain a dry bokbunja, then crushed it to obtain a crushed dried bokbunja.

62.9 kg of the softened persimmon obtained above, 13.4 kg of raisins, and 13.4 kg of dried raspberry powder were mixed, and 89.7 kg of sugar, 0.3 kg of ascorbic acid, 2 kg of pectin and 0.3 kg of citric acid were added thereto, and then, under the conditions of 75 ° C. and 550 mm Hg, 7 Concentrate with stirring for a time to prepare a jam.

The prepared persimmon jam exhibits a unique taste and color, it can be seen that the softened persimmon unique texture.

As described and demonstrated in detail in the above, the present invention can exhibit a sensory characteristic peculiar to the persimmon can reduce the manufacturing time, the method for producing persimmon jam containing softened persimmon, raisins and dried bokbunja and persimmon jam prepared by the method To provide. Using the manufacturing method of the persimmon jam of the present invention, it is possible to produce a persimmon jam that can exhibit a specific texture of persimmon, it will be able to greatly contribute to the income increase of farmers growing persimmon.

Claims (7)

(Iii) mixing the softened persimmons, raisins and dried bokbunja at a ratio of 18: 1: 1 to 3: 1: 1 (w / w / w); And, (Ii) adding a saccharide, pectin and an organic acid to the mixture, and heating and concentrating on a condition of 60 to 80 DEG C while stirring under reduced pressure of 500 to 600 mmHg. The method of claim 1, The softened persimmons are obtained by removing the crusts, leaving the persimmon skin, immersed in 0.1-1.0% (v / v) ethanol solution, aged at 70-90 ° C. for 20-30 hours, and then removing the seeds therefrom. Characterized by Method of making persimmon jam. The method of claim 1, Raisins are obtained by removing the seeds from the grapes and drying them for 5 to 10 hours with a hot air of 70 to 80 ℃ Method of making persimmon jam. The method of claim 1, Dried bokbunja is obtained by removing the stem from the bokbunja and drying it for 5 to 10 hours with a hot air of 70 to 80 ℃ Method of making persimmon jam. The method of claim 1, Sugars are characterized in that sugar, glucose, fructose, maltose or oligosaccharides Method of making persimmon jam. The method of claim 1, The organic acid is characterized in that ascorbic acid, citric acid, succinic acid or a mixture thereof Method of making persimmon jam. A persimmon jam prepared by the method of claim 1 comprising softened persimmons, raisins and dried bokbunja in a ratio of 18: 1: 1 to 3: 1: 1 (w / w / w).