KR100903651B1 - Dried persimmon manufacturing method - Google Patents

Dried persimmon manufacturing method Download PDF

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KR100903651B1
KR100903651B1 KR1020080113076A KR20080113076A KR100903651B1 KR 100903651 B1 KR100903651 B1 KR 100903651B1 KR 1020080113076 A KR1020080113076 A KR 1020080113076A KR 20080113076 A KR20080113076 A KR 20080113076A KR 100903651 B1 KR100903651 B1 KR 100903651B1
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persimmon
dried
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persimmons
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박은진
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박은진
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Priority to PCT/KR2009/006119 priority patent/WO2010055999A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
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  • General Chemical & Material Sciences (AREA)
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Abstract

A method for preparing dried persimmon is provided to maintain the nutritious values of the persimmon at a little cost and to mass-produce the dried persimmon by pulverizing seed-removed persimmon and molding the pulverized persimmon in a mold. A method for preparing dried persimmon comprises the following steps of: washing a raw persimmon; removing a stem and seeds from the washed persimmon; inputting the persimmon in a crusher and crushing the persimmon 1.5-5mm in size; collecting the persimmon juice discharged through the crushing process; adding additives to the persimmon dough; heating the persimmon dough at 25~65°C until the moisture content becomes 40-80%; inputting the persimmon dough in a mold and inserting a filling material into the persimmon; compressing the persimmon to be molded; and drying the molded persimmon.

Description

곶감 제조 방법{Dried persimmon manufacturing method}Dried persimmon manufacturing method

본 발명은 곶감 제조 방법에 관한 것으로 더욱 구체적으로는 곶감을 통째로 분쇄한 후 이를 가열 교반한 후 성형틀에서 성형하여 건조함으로써 다양한 형태의 곶감을 빠른 시간에 대량 생산할 수 있게 한 곶감 제조 방법에 관한 것이다.The present invention relates to a method for producing dried persimmon, and more particularly, to a method for producing dried persimmon, which is capable of mass production of dried persimmons in a short time by pulverizing the whole dried persimmon and then heating and stirring the dried persimmon to form a mold. .

일반적으로 곶감을 만들기 위해서는 떫은맛이 있는 생감을 완숙되기 전에 따서 껍질을 얇게 벗겨 대꼬챙이나 싸리꼬챙이 같은 것에 꿰어 햇볕이 잘 들고 통풍이 잘 되는 곳에 매달아 건조시킨다. In order to make dried persimmons, the skin with astringent taste should be picked before it is ripened, and the skin is peeled thinly and sewn on something like a large skewer or a sarcopod. It is then hung and dried in a well-ventilated place.

그리하여 수분이 1/3 정도로 건조되었을 때 속의 씨를 빼내고 손질한 후, 볏짚에 싸서 상자에 늘어놓고 밀폐된 상태로 두면 감이 완전히 건조되면서 표면에 포도당(글루코오스)의 흰 가루가 생기는데, 이것을 꺼내 다시 한번 건조시켜서 상자에 넣고 밀폐해 두면 곶감이 된다.Thus, when the moisture is about 1/3 dried, the seeds inside are removed and trimmed. Wrapped in rice straws and placed in a box and left in a closed state, the persimmon is completely dried and white powder of glucose (glucose) is formed on the surface. Dried, put in a box and sealed to form a persimmon.

이처럼 생감을 곶감으로 만들게 되면 당도가 높아질 뿐만 아니라, 비타민, 칼슘, 타닌 등 영양가가 풍부하며, 무엇보다도 장기 보관이 가능케 되어 많은 겨울철 좋은 영양 간식으로 많이 애용되고 있는 실정이다.When dried persimmons are made of dried persimmons, sugar is not only high, but also rich in nutrients such as vitamins, calcium, and tannins.

그런데 상기와 같이 곶감을 만들기 위해서는 감의 껍질을 벗긴 후 이를 끈 등으로 엮어서 매달아 건조하다가, 2주 정도의 시간이 지난 후 감 내부의 씨를 발라낸 후 손으로 모양을 만들어 짚을 덮고 2~3일 두었다가 다시 건조시켜 완제품을 만들기 때문에 완전한 곶감을 제조하는 데는 적어도 3~4주 정도의 시간이 소요됨으로써 생산성이 낮고, 수작업 비중이 크기 때문에 인건비에 의한 제조원가도 높은 문제점이 있었다.However, in order to make dried persimmon as described above, peel the persimmon and squeeze it with a string, etc., and hang it to dry. After 2 weeks, apply the seeds inside the persimmon, make a shape with your hands, and leave it for 2 to 3 days. Since it is dried again to make a finished product, it takes at least 3-4 weeks to produce a complete dried persimmon, and thus the productivity is low due to the high productivity and the labor cost.

본 발명은 위와 같은 종래의 문제점을 해소하기 위하여 안출한 것으로서, 곶감의 제조방법을 혁신적으로 개선하여 생산성 향상과 인건비 절감으로 인한 제조원가 절감효과를 동시에 얻을 수 있도록 함과 동시에 다양한 형태에 다양한 식감을 가진 곶감을 대량 생산할 수 있게 하는데 그 목적이 있다.The present invention has been made in order to solve the above-mentioned conventional problems, by innovatively improving the manufacturing method of dried persimmon at the same time to obtain a production cost reduction effect due to productivity improvement and labor cost reduction and having a variety of texture in various forms Its purpose is to enable mass production of dried persimmons.

상기와 같은 목적을 달성하기 위하여 본 발명은 완숙되기 전의 생감 외표면을 물로 세척하는 세척단계와; 생감을 통째로 분쇄기에 넣고 분쇄하는 분쇄단계와; 분쇄되어 반죽 상태인 감을 가열하여 건조하면서 교반하는 가열교반단계와; 교반된 반죽 상태의 감을 성형틀에 넣고 가압하는 성형단계와; 성형된 감을 건조하는 건조단계를 포함하는 구성이다.In order to achieve the above object, the present invention includes a washing step of washing the outer surface of the raw life before completion; A pulverizing step of crushing the raw whole in a grinder; A heating and stirring step of stirring while drying the persimmons which are pulverized and dried; A molding step of putting the stirred dough in the mold into a mold; It is a configuration including a drying step of drying the molded persimmon.

한편, 상기 세척단계 후에는 감의 꼭지와 껍질과 씨를 제거하는 전처리단계를 포함한다.On the other hand, after the washing step includes a pretreatment step of removing the tap and shell and seeds of persimmon.

또한, 상기 분쇄단계에서 생성되는 감즙은 배출하여 별도 수집하는 착즙 단계를 포함한다.In addition, the juice produced in the grinding step comprises a juice collecting step of collecting separately.

또한, 상기 가열교반단계 전에는 첨가물을 투입하는 첨가단계를 포함한다.In addition, before the heating and stirring step includes an addition step of adding an additive.

또한, 상기 분쇄 단계에서 분쇄되는 감 입자의 크기는 1.5~5㎜인 것을 포함한다.In addition, the size of the persimmon particles to be pulverized in the crushing step includes 1.5 to 5mm.

또한, 상기 가열교반단계는 25~35℃로 가열하여 반죽 상태의 감의 수분율을 60~80%로 건조하거나, 45~65℃로 가열하여 반죽 상태의 감의 수분율을 40~50%로 건조하는 것을 포함한다.In addition, in the heating stirring step, the moisture content of the persimmon in the dough state is dried by heating at 25 to 35 ° C. to 60 to 80%, or the moisture content of the persimmon in the dough state is dried to 40 to 50% by heating at 45 to 65 ° C. It includes.

또한, 상기 상기 성형단계는 성형틀에 충진된 반죽 상태의 감 내부에 속재료를 넣거나, 감 표면에 식재료를 일체로 형성하는 것을 포함한다.In addition, the forming step may include putting the material inside the persimmon in the dough state filled in the mold, or integrally forming the food material on the persimmon surface.

또한, 상기 건조단계는 0~20℃의 저온풍으로 4~7일간 건조하거나, 40~60℃의 열풍으로 1~2일간 건조하거나, 상온에서 7~15일간 건조하는 것을 포함한다.In addition, the drying step may be dried for 4 to 7 days in a low-temperature wind of 0 ~ 20 ℃, 1 to 2 days to dry hot air of 40 ~ 60 ℃, or to dry for 7 to 15 days at room temperature.

이상에서 설명한 바와 같이 본 발명은 감을 통째로 분쇄 가공하여 곶감을 제조함으로써, 곶감 제조 공정에서의 수작업 비중을 크게 줄여 인건비를 비롯한 제조원가를 크게 낮출 수 있을 뿐만 아니라, 감의 껍질과 씨앗을 같이 분쇄한 후 이를 가공하여 곶감으로 제조하기 때문에 감의 모든 영양소를 그대로 섭취할 수 있는 이점이 있다.As described above, according to the present invention, the whole persimmon is milled to produce dried persimmon, thereby greatly reducing the manufacturing cost including labor costs by greatly reducing the manual gravity in the dried persimmon manufacturing process, and then grinding the persimmon shell and seeds together. By processing it to produce persimmons there is an advantage that you can take all the nutrients of persimmon as it is.

또한, 곶감의 제조 공정 전체를 자동화할 있으며 곶감의 제조에 소요되는 시간을 크게 줄여 곶감의 생산성을 향상시킬 수 있을 뿐만 아니라 다양한 식감이나 다양한 형태, 균일한 맛과 품질을 가진 곶감 제조가 가능케 되어 곶감의 상품성을 극대화할 수 있는 효과가 있다.In addition, the entire manufacturing process of dried persimmons can be automated, and the time required for the production of dried persimmons can be greatly reduced, thereby improving the productivity of dried persimmons, and the production of dried persimmons with various textures, forms, and even taste and quality is possible. There is an effect that can maximize the marketability of.

첨부도면 도 1은 본 발명의 기본 구성을 나타낸 블럭도로서 도면에서 도시한 바와 같이 본 발명은 곶감을 제조하기 위하여 5단계로 된 기본 제조 공정을 순차적으로 수행하게 된다.1 is a block diagram showing the basic configuration of the present invention, as shown in the drawings the present invention is to sequentially perform a five-step basic manufacturing process for producing a dried persimmon.

즉, 완숙되기 전의 생감 외표면을 물로 세척하는 세척단계와; 생감을 통째로 분쇄기에 넣고 분쇄하는 분쇄단계와; 분쇄되어 반죽 상태인 감을 가열하여 건조하면서 교반하는 가열교반단계와; 교반된 반죽 상태의 감을 성형틀에 넣고 가압하는 성형단계와; 성형된 감을 건조하는 건조단계를 순차적으로 수행함으로써 곶감을 제조할 수 있게 된다.That is, the washing step of washing the raw outer surface before the maturity with water; A pulverizing step of crushing the raw whole in a grinder; A heating and stirring step of stirring while drying the persimmons which are pulverized and dried; A molding step of putting the stirred dough in the mold into a mold; It is possible to manufacture dried persimmon by sequentially performing a drying step of drying the molded persimmon.

한편, 상기와 같은 곶감 제조 공정은 최종 완성되는 곶감의 크기, 맛, 식감 등을 조절하기 위하여 각 제조 공정의 가공 조건을 변경할 수 있을 뿐만 아니라, 공정을 추가할 수 있다.On the other hand, the dried persimmon manufacturing process as described above can not only change the processing conditions of each manufacturing process in order to adjust the size, taste, texture of the dried persimmon can be added, the process can be added.

즉, 상기 세척된 감을 통째로 분쇄하는 분쇄단계에서는 생감을 통째로 분쇄하기 때문에 생감에 함유된 감즙이 배출되는데 이 배출되는 감즙을 배출하여 별도 수집하는 착즙단계를 수행함으로써 분쇄물의 수분율을 저하시켜 가열교반단계 및 건조단계에 이르렀을 때 건조가 보다 신속하게 이루어질 뿐만 아니라 착즙단계를 통해 감 분쇄물의 당도를 저하시켜 저당도 곶감의 제조가 가능케 된다.That is, in the grinding step of grinding the washed persimmon as a whole, the whole persimmon is crushed, and the juice contained in the raw persimmon is discharged. When the drying step is reached, the drying is not only faster, but also lowering the sweetness of the persimmon pulverized product through the juice step enables the production of low-sugar dried persimmons.

아울러, 상기 분쇄 단계에서 분쇄되는 감 입자의 크기는 5㎜ 이하로 하되, 입자의 크기를 1.5㎜로 분쇄하게 되면 그 분쇄물을 성형하여 제조된 곶감의 씹는 맛이 부드러워지게 되며, 분쇄되는 감 입자의 크기를 3~5㎜ 정도로 분쇄하게 되면 그 분쇄물을 성형하여 제조된 곶감은 보다 단단한 식감을 가진 곶감을 만들 수 있게 된다.In addition, the size of the persimmon particles to be crushed in the grinding step is 5mm or less, when the size of the particles are pulverized to 1.5mm, the chewy taste of the dried persimmon produced by shaping the pulverized softened, the persimmon particles are ground When the size of the 3 ~ 5㎜ to crush the dried persimmons made by molding the dried persimmon can be made with a more solid texture.

한편, 부드러운 식감을 위해서는 분쇄단계 전에 감의 과육 부분보다 단단한 식감을 주는 감의 꼭지와 껍질과 씨를 제거하는 전처리단계를 포함함으로써, 곶감으로 완성하였을 때 이물감을 해소하고 보다 부드러운 식감을 가진 곶감을 만들 수 있게 된다.On the other hand, for a soft texture, by including the persimmon faucet and the pre-treatment step of removing the shell and seeds to give a harder texture than the pulp portion of the persimmon before the grinding step, to eliminate the foreign body when finished with dried persimmon and to create a dried persimmon with a softer texture It becomes possible.

또한, 상기 가열교반단계 전에는 첨가물을 투입하는 첨가단계를 포함할 수 있는데, 이 첨가단계에서는 각종 한약재를 비롯하여 녹차성분 추출물 또는 과일향을 배가시키는 과일향추출물 및 다양한 식용색소를 첨가함으로써, 최종 완성된 곶감의 약리효과나 맛, 색상 등을 다양하게 변화시킬 수 있게 된다.In addition, the heating and stirring step may include an addition step of adding an additive, in this addition step, by adding various herbal medicines, green tea component extract or fruit flavor extract that doubles the fruit flavor and various food coloring, The pharmacological effect, taste and color of dried persimmons can be changed in various ways.

즉, 분쇄된 반죽 상태의 감의 중량에 대하여 홍삼가루를 1~5% 를 투입하여 약리효과를 높인 곶감을 만들거나, 양의 성질이 강한 감에 음의 성질을 가진 녹차가루를 1~3% 정도 혼합하여 건강에 이로운 곶감을 만들 수 있을 뿐만 아니라, 맛과 향이 강하면서도 곶감과 잘 어울리는 견과류인 피칸분말 3~20% 와 생강, 계피 등을 0.5~5% 정도 혼합함으로써 특유의 맛과 향을 가진 곶감을 만들 수 있으며, 사람의 시선과 식감을 자극하는 적황색 혼합색소 첨가재를 혼합함으로써 완성된 곶감의 색 상을 더욱 화려하고 균일하게 하여 상품성이 우수한 다양한 종류의 곶감을 만들 수있게 된다.That is, red ginseng powder is added 1-5% to the weight of the persimmon in the crushed dough state to make dried persimmon with enhanced pharmacological effect, or 1 ~ 3% green tea powder with negative properties to persimmon with strong positive properties. Not only can you make healthy dried persimmons, but also mixes 3-20% of pecan powder, ginger and cinnamon with 0.5 ~ 5% of pecan powder, which have a strong taste and aroma, and go well with persimmon. You can make dried persimmons, and by mixing red-yellow mixed pigment additives that stimulate the eyes and texture of people, the color of the finished persimmons can be made more colorful and uniform, making various kinds of dried persimmons with excellent marketability.

한편, 가열교반단계는 분쇄된 감의 분쇄물을 교반기에 넣고 교반하면서 분쇄물을 25~35℃의 열로 가열하여 반죽 상태의 감의 수분율을 60~80%로 건조함으로써, 부드러운 질감을 가진 곶감을 성형할 수 있게 된다.On the other hand, the heating stirring step is to put the pulverized powder of persimmon in a stirrer while heating the pulverized product with a heat of 25 ~ 35 ℃ while drying the moisture content of the persimmon in the dough state to 60 ~ 80%, dried persimmon with a smooth texture Molding becomes possible.

반면에 상기 가열교반단계에서 45~65℃로 가열하여 반죽 상태의 감의 수분율을 40~50%로 건조하게 되면, 단단한 질감을 가진 곶감을 성형할 수 있게 된다.On the other hand, when the moisture content of the persimmon in the dough state is dried to 40 to 50% by heating to 45 ~ 65 ℃ in the heating stirring step, it is possible to form a dried persimmon with a solid texture.

아울러, 위와 같이 분쇄된 감을 교반기에 넣고 가열하면서 교반하게 되면, 완숙되기 전의 감이 가지는 고유의 떫은 맛을 내는 탄닌세포가 죽기 때문에 감의 탈삽이 이루어질 수 있게 된다.In addition, when the pulverized persimmon as described above is put into the stirrer and stirred while heating, tannin cells inherent astringent taste of the persimmon before maturation is killed, so that the persimmon desorption can be made.

위와 같이 가열교반단계를 거친 반죽 상태의 감은 성형틀에 넣은 후 가압하여 일정한 형태로 성형하게 되는데, 이때 사용되는 성형틀의 형상은 일반적인 곶감 형태로 제조하기 위한 원형에서부터 사각형, 꽃모양, 감모양 등 다양한 형상을 이용하여 곶감을 성형할 수 있으며, 얇은 판 형상으로도 성형할 수 있게 되어 최종 건조된 곶감을 곶감말이용 재료로서 바로 사용할 수도 있게 된다.The persimmon in the state of the dough, which has undergone the heating and stirring step as described above, is put into a molding mold and pressurized to be molded into a predetermined shape. The shape of the molding mold used here is from round to square, flower shape, and shape for producing general dried persimmon shape. The dried persimmon can be molded using various shapes, and the dried persimmon can be molded as a thin plate shape, and thus the dried persimmon can be used directly as a material for dried persimmon.

또한 반죽 상태의 감을 성형틀에 넣고 성형하는 과정에서 성형틀 내부에 채워진 반죽 상태의 감 내부에 호도나 피칸과 같은 견과류나 젤 상태의 홍시 또는 감 씨 형상으로 된 초코렛을 넣음으로써 차별화 된 맛을 가진 곶감을 만들 수 있게 된 다.In addition, in the process of putting the persimmon of the dough into the mold, it is possible to put the nuts in the dough form inside the mold by putting nuts such as Hodo or pecan or chocolate in the shape of Hongsi or persimmon seed in gel form. It will be possible to make persimmons.

아울러, 상기와 같이 반죽 상태의 감 내부에 속재료를 넣는 대신에 반죽 상태의 감 표면에 액상의 식재료를 바르거나, 분말 형태의 식재료를 도포할 수 있을 뿐만 아니라, 미감을 살릴 수 있는 다양한 식재료를 감 표면에 얹어서 다양한 형태로 장식이 가미된 곶감을 만들 수 있게 된다.In addition, instead of putting the ingredients inside the persimmon in the dough as described above, you can apply liquid food ingredients or apply powder in the form of powder to the persimmon surface of the dough, as well as a variety of ingredients that can enhance the aesthetics It can be placed on the surface to create dried persimmons in various forms.

상기와 같이 성형이 완료된 감은 최종 건조단계를 거치게 되는데 성형된 감을 건조하는 건조단계에서는 완성된 곶감의 식감이나 색상 등을 달리 하기 위하여 여러 건조 조건을 선택할 수 있게 된다.As described above, the molded persimmon is subjected to a final drying step. In the drying step of drying the molded persimmon, various drying conditions can be selected to change the texture or color of the dried persimmon.

즉, 성형틀에서 성형이 이루어진 감을 0~20℃의 저온풍으로 4~7일간 건조하여 곶감을 완성하게 되면, 완성된 곶감은 부드러운 식감과 곶감 특유의 다홍색을 띠는 반면에, 성형틀에서 성형이 이루어진 감을 40~60℃의 열풍으로 1~2일간 건조하여 곶감을 완성하게 되면, 단단하고 견고한 식감과 갈색을 띠는 곶감으로 완성된다.That is, when the persimmon formed in the mold is dried for 4 to 7 days with a low temperature wind of 0-20 ° C. to complete the persimmon, the dried persimmon has a soft texture and a unique red persimmon, while the persimmon is molded in the mold. When the persimmon is dried in hot air at 40 to 60 ° C. for 1 to 2 days to complete the dried persimmon, the dried persimmon is finished with a solid texture.

아울러, 성형틀에서 성형이 이루어진 감을 상온에서 7~15일간 자연 건조시키게 되면 가장 자연스러운 곶감 특유의 쫀득한 식감이 가진 곶감을 생산할 수 있게 된다.In addition, when the persimmon formed in the molding mold is naturally dried at room temperature for 7 to 15 days, it is possible to produce dried persimmon with the unique texture of persimmon.

도 1은 본 발명의 일 실시 예에 따른 곶감 제조 과정을 나타낸 블럭도.1 is a block diagram showing a dried persimmon manufacturing process according to an embodiment of the present invention.

도 2, 도 3, 도 4는 본 발명의 또 다른 실시 예에 따른 곶감 제조 과정을 나타낸 블럭도이다.2, 3, and 4 is a block diagram showing a process for producing dried persimmon according to another embodiment of the present invention.

Claims (12)

생감 외표면을 물로 세척하는 세척단계와; 감의 꼭지와 껍질과 씨를 제거하는 전처리단계와; 생감을 통째로 분쇄기에 넣고 감 입자의 크기는 1.5~5㎜로 분쇄하는 분쇄단계와; 분쇄단계에서 생성되는 감즙은 배출하여 별도 수집하는 착즙 단계와; 분쇄되어 반죽 상태인 감에 첨가물을 투입하는 첨가단계와; 분쇄되어 반죽 상태인 감을 25~65℃의 온도로 가열하여 감의 수분율을 40~80%로 건조하면서 교반하는 가열교반단계와; 교반된 반죽 상태의 감을 성형틀에 넣고, 감 내부에 속재료를 넣어서 가압하는 성형단계와; 성형된 감을 건조하는 건조단계로 구성된 곶감 제조 방법.A washing step of washing the lively outer surface with water; A pretreatment step of removing the persimmon stem, the peel and the seed; Grinding the whole persimmon into a grinder and grinding the persimmon particles to a size of 1.5 to 5 mm; Juice generated in the crushing step is discharged separately collected juice; An addition step of adding an additive to the persimmon which is crushed and kneaded; A heating and stirring step of heating the persimmons which are pulverized to a temperature of 25 to 65 ° C. and stirring while drying the moisture content of the persimmons to 40 to 80%; A molding step of putting the stirred dough persimmon into a molding mold and putting pressure into the persimmon material; Dried persimmon production method comprising a drying step of drying the molded persimmon. 청구항 1에 있어서, 상기 감 내부에 투입되는 속재료는 감 씨 형상으로 성형된 견과류를 투입하는 것을 포함하는 곶감 제조 방법.The method of claim 1, wherein the inner material is put into the persimmon dried persimmon production method comprising the introduction of nuts shaped into persimmon seeds. 청구항 1에 있어서, 상기 성형단계는 성형틀에 충진된 반죽 상태의 감 표면에 식재료를 일체로 형성하는 것을 포함하는 곶감 제조 방법.The method of claim 1, wherein the forming step comprises a method of producing dried persimmons integrally formed on the persimmon surface of the dough state filled in the mold. 삭제delete 삭제delete 삭제delete 삭제delete 삭제delete 삭제delete 삭제delete 삭제delete 삭제delete
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JPH06253768A (en) * 1993-03-03 1994-09-13 Michie Yamada Production of persimmon paste for confectionery
KR19990046277A (en) * 1999-01-25 1999-07-05 박동하 Thick saypaste mixed with red peppers manufacture method and this method a sweet persimmon thick saypaste mixed with red peppers of the chief element is a sweet persimmon
JP2004236608A (en) 2003-02-07 2004-08-26 Eiichi Yoshida Method for milling dried persimmon used for food additive, or the like
KR100503460B1 (en) * 2003-04-04 2005-07-22 하영민 Method for preparing sweet persimmon jelly

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JPH06253768A (en) * 1993-03-03 1994-09-13 Michie Yamada Production of persimmon paste for confectionery
KR19990046277A (en) * 1999-01-25 1999-07-05 박동하 Thick saypaste mixed with red peppers manufacture method and this method a sweet persimmon thick saypaste mixed with red peppers of the chief element is a sweet persimmon
JP2004236608A (en) 2003-02-07 2004-08-26 Eiichi Yoshida Method for milling dried persimmon used for food additive, or the like
KR100503460B1 (en) * 2003-04-04 2005-07-22 하영민 Method for preparing sweet persimmon jelly

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