KR101056595B1 - Manufacturing method of dried persimmon powder - Google Patents
Manufacturing method of dried persimmon powder Download PDFInfo
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- KR101056595B1 KR101056595B1 KR1020080095734A KR20080095734A KR101056595B1 KR 101056595 B1 KR101056595 B1 KR 101056595B1 KR 1020080095734 A KR1020080095734 A KR 1020080095734A KR 20080095734 A KR20080095734 A KR 20080095734A KR 101056595 B1 KR101056595 B1 KR 101056595B1
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- 235000011511 Diospyros Nutrition 0.000 title claims abstract description 107
- 244000236655 Diospyros kaki Species 0.000 title claims abstract description 84
- 239000000843 powder Substances 0.000 title claims abstract description 34
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 241000723267 Diospyros Species 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 18
- 238000003958 fumigation Methods 0.000 claims abstract description 11
- 238000007602 hot air drying Methods 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 8
- 238000010298 pulverizing process Methods 0.000 claims abstract description 7
- 238000007605 air drying Methods 0.000 claims abstract description 6
- 235000012149 noodles Nutrition 0.000 claims abstract description 6
- 238000005520 cutting process Methods 0.000 claims abstract description 5
- 238000005406 washing Methods 0.000 claims abstract description 4
- 230000032683 aging Effects 0.000 claims description 5
- 230000018109 developmental process Effects 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 abstract description 12
- 230000033764 rhythmic process Effects 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000000346 sugar Nutrition 0.000 abstract description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 4
- 229910052757 nitrogen Inorganic materials 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 229910052717 sulfur Inorganic materials 0.000 description 4
- 239000011593 sulfur Substances 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- 229920000742 Cotton Polymers 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 239000002537 cosmetic Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000010408 film Substances 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 206010039509 Scab Diseases 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
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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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
본 발명은 곶감 분말의 제조방법에 관한 것으로, 더욱 바람직하게는 생감보다 수분은 적지만 영양분이 생감보다 많은 곶감을 이용하여 영양분의 파괴 없이 분말을 제조한 후, 장기간 보관해가면서 식품 등 다양한 분야에 응용할 수 있도록 하기 위한 것이다. The present invention relates to a method for producing dried persimmon powder, more preferably less moisture than raw persimmon, but nutrients are produced using the dried persimmon with more nutrients than raw persimmon without breaking the nutrients, while storing for a long time in various fields such as food It is intended to be applicable.
그 제조공정은 생감을 세척하여 껍질과 꼭지를 제거한 다음 갈변 방지와 곰팡이 발생을 억제하기 위한 훈증처리공정과, 상기 훈증처리된 감을 열풍으로 건조하는 열풍건조공정과, 상기 훈증처리된 감을 분쇄기로 분쇄시켜서 분말로 만드는 분쇄공정과, 상기 분쇄된 곶감의 분말을 포장지에 포장하는 것을 특징으로 하는 곶감의 분말제조방법에 있어서,The manufacturing process is a fumigation process for washing raw persimmons to remove shells and stalks, and then to prevent browning and mold growth, a hot air drying process for drying the fumigation-treated persimmon with hot air, and pulverizing the fumigated persimmon with a grinder In the pulverizing step of making a powder to make a powder, and the powder of the pulverized dried persimmon is packaged in a wrapping paper,
상기 열풍건조된 감을 당도가 생성되도록 저온숙성하여 감말랭이나 곶감으로 만드는 숙성공정과, 상기 숙성된 감말랭이나 곶감을 3mm∼6mm두께의 국수처럼 가락으로 세절하는 세절공정과, 상기 세절된 곶감의 가락을 열풍 및 냉풍으로 건조하는 열풍건조공정 및 냉풍건조공정을 더 포함하여 구성된 것을 특징으로 하는 곶감의 분말 제조방법을 제공한다. The hot air dried persimmons are ripened at low temperature to produce a sugar content to produce persimmons or persimmons, and the finely cut persimmons or persimmons, which are cut into rhythms like 3mm to 6mm thick noodles, and the shredded persimmons. It provides a powder manufacturing method of dried persimmon, characterized in that it further comprises a hot air drying step and a cold air drying step of drying the rhythm of hot air and cold air.
훈증공정, 열풍건조공정, 세절공정, 냉풍건조공정 Fumigation process, hot air drying process, cutting process, cold air drying process
Description
본 발명은 곶감 분말의 제조방법에 관한 것으로, 더욱 바람직하게는 생감보다 수분은 적지만 영양분이 생감보다 훨씬 많은 곶감을 이용하여 영양분의 파괴 없이 분말을 제조한 후, 장기간 보관해가면서 식품 등 다양한 분야에 응용할 수 있도록 하기 위한 것이다. The present invention relates to a method for producing dried persimmon powder, more preferably less moisture than raw persimmon, but the nutrient is much more than raw persimmon produced powder without destroying nutrients, and then stored for a long time in various fields such as food It is intended to be applicable to.
일반적으로 알려진 감은 과수 가운데 가장 오랜 역사를 가진 과수로써, 영양가치가 매우 높은 과일 중의 하나로 당류가 많기 때문에 수요자들이 즐겨 찾는 과일 중의 하나이다.The persimmon is the fruit of the longest history, and it is one of the most nutritious fruits.
이러한 감을 예전에는 나무에서 익은 생감을 그대로 따서 단감으로 먹거나, 좀 삭히어서 홍시로 먹거나, 떫은 감을 깎아 말린 곶감을 만들어 먹었던 것이다.In the past, persimmons were picked from raw wood and eaten as sweet persimmons, or cut into reddish persimmons, or dried persimmons to make dried persimmons.
이와 같이 영양분이 많은 감을 오래 저장해서 먹을 수 있도록 현대사회는 냉동, 저온 저장하였지만, 장기적으로 안전하게 저장하는데 많은 어려움이 있었고, 또한, 감을 다른 종류의 영양식품과 혼합해서 먹기란 더욱 어려웠다. In order to store these nutritious persimmons for a long time, they were frozen and stored at low temperatures, but they were difficult to store safely in the long term, and it was more difficult to mix persimmons with other kinds of nutritious foods.
그리하여 감을 분말로 만들어 장기간 저장해 가면서 먹을 수 있는 특허 제10-852878호의 "감 분말 제조방법"이 공개되었다. 그러나 상기 "감 분말의 제조 방법"은 생감을 납작하게 세절하여 3%∼8%의 수분이 되도록 냉온 건조한 후, 건조된 감에 액체 질소를 가하여 냉온 제트 분쇄방법으로 분쇄하여 분말을 만드는 공정이다. Thus, "persimmon powder manufacturing method" of Patent No. 10-852878, which can be eaten while making persimmon powder for a long time has been disclosed. However, the "method of producing persimmon powder" is a process of making a powder by crushing the raw material flat and drying it cold and hot to 3% to 8% of water, and then pulverizing it by cold jet grinding method by adding liquid nitrogen to the dried persimmon.
따라서 액화질소를 사용하여야 하기 때문에, 가공비가 많이 드는 문제점이 발생하여 생산단가가 높아 가격경쟁력을 헤쳐나가는데 많은 어려움이 있었던 것이다.Therefore, since liquid nitrogen must be used, a lot of processing costs are generated, and the production cost is high, and thus, it is difficult to overcome the price competitiveness.
그뿐만 아니라 상기 "감 분말 제조방법"은 생감을 분말로 제조하고 있어, 감이 지니는 최대의 영양분을 활용할 수 없는 단점이 있었다. 즉, 생감보다 영양분을 많이 함유하고 있는 곶감으로 분말화 시키지 못하고 있는 것이었다.In addition, the "persimmon powder manufacturing method" is a raw persimmon is made of powder, there was a disadvantage that can not utilize the maximum nutrients of the sense. In other words, it did not powder into dried persimmon containing more nutrients than raw persimmon.
다시 말해 곶감은 외피가 말라 피막이 형성되면서 감 내부에 수분을 다량 함유하고 있기 때문에, 겔 상태의 끈적거림으로 인하여 분말화 하기가 어려워 다소 영양분이 감소 되더라도 생감으로 분만을 제조하였던 것이다. In other words, dried persimmon was dried to form a film because it contains a large amount of moisture inside the persimmon, it is difficult to be powdered due to the stickiness of the gel state, even if the nutrients are reduced to produce a live persimmon.
본 발명은 상기와 같은 폐단을 해결하고자 창출한 것으로, 하기의 도표에서 보는 바와 같이, 생감보다 영양분이 많도록 생감을 저온숙성하여 만든 곶감으로 분말을 만들어 장기적으로 보관해 가면서 각종 식품에 응용할 수 있도록 함을 목적으로 하는 것이다.The present invention was created in order to solve the above-described waste, as shown in the following diagram, to make a powder with dried persimmon made by ripening the raw material so that the nutrients are more nutrients than raw persimmon so that it can be stored in the long term and applied to various foods The purpose is to.
또한, 본 발명은 곶감 내부에 함유된 수분을 제거하기 위해 곶감을 국수처럼 가락으로 세절하여 열풍 및 냉풍건조시켜서 분말화 함을 목적으로 하는 것이다.In addition, the present invention is intended to powder by drying the hot persimmons into rhythm like a noodles to remove the moisture contained in the dried persimmons as hot noodles and cold air dried.
상기와 같은 목적을 갖는 본 발명의 제조방법을 설명하면 다음과 같은 것이다.Referring to the production method of the present invention having the above object is as follows.
본 발명은 생감을 세척하여 껍질과 꼭지를 제거한 다음 갈변 방지와 곰팡이 발생을 억제하기 위한 훈증처리공정과,
상기 훈증처리된 감을 열풍으로 건조하는 열풍건조공정과,
상기 훈증처리된 감을 분쇄기로 분쇄시켜서 분말로 만드는 분쇄공정과,
상기 분쇄된 곶감의 분말을 포장지에 포장하는 것을 특징으로 하는 곶감의 분말제조방법에 있어서,
상기 열풍건조된 감을 당도가 생성되도록 저온숙성하여 감말랭이나 곶감으로 만드는 숙성공정과, 상기 숙성된 감말랭이나 곶감을 3mm∼6mm두께의 국수처럼 가락으로 세절하는 세절공정과, 상기 세절된 곶감의 가락을 열풍 및 냉풍으로 건조하는 열풍건조공정 및 냉풍건조공정을 더 포함하여 구성된 것을 특징으로 하는 곶감의 분말 제조방법을 제공한다. The present invention and the fumigation process to remove the peel and scab by washing the raw material to prevent browning and mold development, and
A hot air drying process for drying the fumigation-treated persimmon with hot air,
A pulverizing process of pulverizing the fumigated persimmon with a pulverizer to powder;
In the powder manufacturing method of dried persimmons, characterized in that the powder of the dried persimmons in a wrapping paper,
Aging process of making the hot air-dried persimmon low-temperature aging to produce sweetened persimmon or dried persimmon, and cutting the aged persimmon or dried persimmon into 3mm to 6mm thick noodles, and the cut dried persimmon It provides a powder manufacturing method of dried persimmon, characterized in that it further comprises a hot air drying step and a cold air drying step of drying the rhythm with hot air and cold air.
상기와 같은 방법에 의해 곶감으로 분말을 제조하는 본 발명은 영양소의 파괴 없이 생감보다 훨씬 당도가 높은 곶감이나 감말랭이로 숙성하여 분말을 제조하기 때문에 장기간 보관할 수 있고, 또한, 다른 성분의 첨가 없이 곶감이나 감말랭이로 만들어진 분말은 감 고유의 맛을 느낄 수 있는 효과가 있다.The present invention for producing a powder with dried persimmon by the above-described method can be stored for a long time because the powder is prepared by ripening with dried persimmon or persimmon which is much sweeter than raw persimmon without destroying nutrients, and also without adding other ingredients. Powder made of dried persimmon and persimmon has the effect that you can feel the taste of persimmon.
또한, 본 발명은 액체 질소를 투입하지 않고도 분말화 하기 때문에 곶감이나 감말랭이가 함유하고 있는 영양성분을 손실 없이 제조할 수 있으므로 경제적임은 물론 제조단가도 낮출 수 있어 생산성을 극대화시킬 수 있다.In addition, since the present invention can be powdered without adding liquid nitrogen, it is possible to manufacture the nutrients contained in dried persimmon and dried persimmon without loss because it is economical as well as the manufacturing cost can be lowered to maximize productivity.
또한, 본 발명은 영양분이 많은 곶감이나 감말랭이의 분말을 이용해서 면, 빵, 스낵, 과자, 음료수, 빙과, 쨈 등의 다양한 식품에 응용할 수 있고, 화장품 등 다양한 분야에 적용할 수 있는 효과가 있다. In addition, the present invention can be applied to a variety of foods such as cotton, bread, snacks, sweets, beverages, ice cream, 쨈 by using a powder of dried persimmon or dried persimmon, and has an effect that can be applied to various fields such as cosmetics have.
이하, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 본 발명을 용이하게 실시할 수 있도록 설명하기 위하여, 본 발명의 가장 바람직한 실시 예를 첨부된 도면을 참고하여 설명하기로 한다.Hereinafter, the most preferred embodiments of the present invention will be described with reference to the accompanying drawings so that those skilled in the art may easily implement the present invention.
본 발명은 도 1의 공정도에 나타내는 바와 같이, 먼저 생감을 채취하고 나서 채취된 생감을 세척기에 넣어 깨끗하게 세척한다. 세척된 생감의 꼭지와 껍질을 제거한다. 이때 생감의 껍질 제거는 칼을 이용하여 수공으로 제거할 수 있지만, 인건비 낭비를 줄이고 일의 능률을 향상시키기 위하여 껍질을 제거하는 기계를 이용하여 자동화시킨다. 껍질이 제거된 생감은 갈변 되거나 곰팡이 발생의 우려가 있기 때문에 이를 방지하기 위하여 훈증처리공정(S10)을 거치게 된다.As shown in the process chart of Fig. 1, the present invention is first collected, and then, the collected raw persimmons are washed in a washing machine. Remove the faucet and skin of the washed raw persimmons. At this time, peeling of raw persimmon can be removed manually using a knife, but automated using a peeling machine to reduce labor costs and improve work efficiency. The peeled raw persimmon is browned or mold because there is a risk of occurrence of the fumigation treatment step (S10) to prevent this.
상기 훈증처리공정(S10) 시 유황을 사용하게 되면 감의 껍질을 벗길 때 생기는 폴리페놀성 갈변 물질로 인하여 감 고유의 색깔이 변화되는 것을 방지하게 된다. 즉, 과일표면의 낮은 농도로 폴리페놀옥시다제의 작용이 강하게 저지되기 때문에 갈변이 방지되고, 황의 입자가 감의 표면을 코팅하여 강산의 엷은 막을 형성하므로 병균의 침입과 부패가 방지되어 강력한 살균기능을 가지게 되는 것이다.The use of sulfur during the fumigation treatment step (S10) prevents the color of the persimmon from changing due to the polyphenolic browning material that occurs when peeling the persimmon. That is, browning is prevented because the action of polyphenol oxidase is strongly inhibited due to the low concentration of the fruit surface, and the particles of sulfur coat the surface of persimmon to form a thin film of strong acid, which prevents the invasion and decay of germs. Will have.
또한, 황을 태우면 아황산가스가 생겨 이것이 감 표면의 수분에 흡수되어 환원성이 강한 유황수가 되어 미생물 억제효과를 낸다.In addition, when sulfur is burned, sulfurous acid gas is generated, which is absorbed by the water on the persimmon surface, and becomes sulfur water with high reducibility, which has a microbial inhibitory effect.
이와 같이 훈증처리공정(S10)을 거친 감을 열풍건조실에 넣어 열풍을 가하여 건조시켜서 생감의 내부에 함유된 수분을 제거하는 열풍건조공정(S20)을 거친다. 열풍 건조된 생감을 다시 저온숙성실에 넣어 당도가 형성되도록 저온으로 숙성하는 숙성공정(S30)을 거쳐서 감말랭이나 곶감으로 만든다. 즉, 생감이 저온 숙성되면서 외피는 피막이 형성되어 내부에 남아있는 수분의 증발을 방해하고 있기 때 문에 완전건조가 되지 않고 곶감이나 감말랭이로 만들어 지게 되는 것이다. 이때 숙성된 곶감이나 감말랭이의 내부는 수분이 남아있는 겔상태로 형성이 되므로 분말화 하기가 어렵게 되어 있는 것이다.Thus, the fumigation treatment step (S10) is subjected to a hot air drying step (S20) to remove moisture contained in the inside of the raw persimmon by putting hot air into the hot air drying chamber to dry. The hot-air dried raw materials are put back into a low-temperature aging room to make them into persimmon or dried persimmon through a ripening process (S30) to ripen at low temperature to form sugars. That is, as the persimmon is aged at low temperature, the outer skin is formed to prevent the evaporation of moisture remaining inside the film, so it is not completely dried, but is made of dried persimmon or dried persimmon. At this time, the dried persimmon or dried persimmons are formed in a gel state in which water remains, so it is difficult to powder.
따라서 내부의 수분을 모두 제거하기 위하여 곶감이나 감말랭이를 다시 세절기를 이용하여 3mm∼6mm의 두께의 국수처럼 가락으로 세절하는 세절공정(S40)을 거친다. 세절된 곶감이나 감말랭이 가락을 건조시키기 위하여 열풍으로 건조하면, 세포조직이 부풀어지면서 내부에 세공이 형성되는 열풍건조공정(S50)을 거친다.Therefore, in order to remove all the water inside the persimmon or dried persimmon through a fine cutting machine to go through the cutting process (3) to chop into rhythm like noodles of 3mm ~ 6mm thick. When dried with hot air to dry the chopped dried persimmon or persimmon rhythm, the hot air drying process (S50) in which the pores are formed while the cell tissue is swollen.
상기 열풍건조공정(S50) 후 다시 냉풍을 가하여 주게 되면, 곶감이나 감말랭이 가락이 부풀어지면서 세포조직에 형성된 세공으로 냉풍이 스며들어 곶감이나 감말랭이의 내부에 함유되어 있는 수분을 완전히 제거할 수 있도록 냉풍건조시키는 냉풍건조공정(S60)을 거친다.When the cold air is applied again after the hot air drying step (S50), the persimmon or persimmon swells swells, so that the cold air is infiltrated into the pores formed in the cell tissue to completely remove the moisture contained in the persimmon or persimmon dried Cold air drying to go through a cold air drying step (S60).
이와 같이 건조된 곶감이나 감말랭이를 분쇄기에 넣어 분말로 제조하는 분쇄공정(S70)을 거친다.The dried persimmon or persimmon dried in this way is subjected to a grinding step (S70) of preparing a powder into a grinder.
그리고 분쇄공정(S70)을 거치는 과정에서 곶감이나 감말랭이의 분말에 혼합된 이물질을 거름망이나 가는 체를 이용하여 이물질을 분류한 후, 진공포장이나 질소 포장하는 포장공정(S80)을 거친 후, 포장된 상품은 살균처리하여 상품화시키면 되는 것이다.Then, after separating the foreign matter mixed with the dried persimmon or dried persimmon powder using a sieve or thin sieve in the crushing step (S70), and then vacuum packing or nitrogen packing after the packaging step (S80), the packaging Once a product has been sterilized, it may be commercialized.
그뿐만 아니라, 곶감이나 감말랭이를 이용하여 얻어진 분말은 면, 빵, 과자, 음료수, 빙과, 쨈 등의 다양한 상품에 혼합하여 사용할 수 있음은 물론 화장품 등 다양한 용도로 적용할 수 있는 것이다. In addition, the powder obtained using dried persimmon or persimmon can be used in a variety of products such as cotton, bread, sweets, beverages, frozen desserts, 쨈 and of course, it can be applied to a variety of applications, such as cosmetics.
도 1은 본 발명의 곶감으로 분말을 제조하기 위한 공정을 나타내는 공정도이다.1 is a process chart showing a process for producing a powder with dried persimmon of the present invention.
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| KR102399253B1 (en) | 2020-11-16 | 2022-05-18 | 주식회사 창원단감 농업회사법인 | Method for producing powder containing sweet persimmon and method for producing noodle using the same |
| KR20220072221A (en) | 2020-11-25 | 2022-06-02 | 이종관 | Dried Persimmon Powder Manufacturing Method Using Natural Persimmon Fermentation Liquid Species |
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| KR20060114663A (en) * | 2006-08-25 | 2006-11-07 | 홍상선 | Persimmon vinegar powder and process for prepaning the same |
| KR20060119204A (en) * | 2005-05-18 | 2006-11-24 | 김경일 | The rutin tea contain to gurana powder |
| KR100746729B1 (en) | 2006-06-14 | 2007-08-06 | 장후철 | Manufacture method for dried persimmon using green tea and ginseng |
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| KR20060119204A (en) * | 2005-05-18 | 2006-11-24 | 김경일 | The rutin tea contain to gurana powder |
| KR100746729B1 (en) | 2006-06-14 | 2007-08-06 | 장후철 | Manufacture method for dried persimmon using green tea and ginseng |
| KR20060114663A (en) * | 2006-08-25 | 2006-11-07 | 홍상선 | Persimmon vinegar powder and process for prepaning the same |
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| KR102399253B1 (en) | 2020-11-16 | 2022-05-18 | 주식회사 창원단감 농업회사법인 | Method for producing powder containing sweet persimmon and method for producing noodle using the same |
| KR20220072221A (en) | 2020-11-25 | 2022-06-02 | 이종관 | Dried Persimmon Powder Manufacturing Method Using Natural Persimmon Fermentation Liquid Species |
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