KR101150279B1 - Preparing method of dried persimon - Google Patents

Abstract

The present invention relates to a method for producing dried persimmon powder, and more particularly, applying and washing the seed and scab of the dried persimmon; and vacuum freeze drying and pulverizing the fine dried persimmon; And drying the pulverized dried persimmon and sieving to obtain dried persimmon powder. Breads, rice cakes, noodles, yokan, and chocolate comprising the dried persimmon powder prepared by the method. It relates to any one food selected from the group consisting of.

The method of preparing dried persimmon powder of the present invention has established a dried persimmon powdering method, which has not been solved so far, and the dried persimmon powder prepared by the method does not generate entanglement including appropriate moisture and thus can be stored at room temperature for a long time.

Dried persimmon, vacuum freeze drying, hot air drying, sieving, fine mill

Description

Preparation method of dried persimmon powder {Preparing method of dried persimon}

The present invention relates to a method for producing dried persimmon powder, and more particularly, applying and washing the seed and scab of the dried persimmon; and vacuum freeze drying and pulverizing the fine dried persimmon; And drying the pulverized dried persimmon and sieving to obtain dried persimmon powder. Breads, rice cakes, noodles, yokan, and chocolate comprising the dried persimmon powder prepared by the method. It relates to any one food selected from the group consisting of.

Persimmon tree ( Diospyros kaki Thunb.) Is native to temperate Asia, Korea, China, and Japan, and can be grown anywhere in the country except in the middle, northern and some mountainous regions of Korea. It is an edible fruit that is edible only after desorption or annual production after harvesting. It is an alkaline food rich in vitamins A and C, and has been traditionally used as it has the effect of promoting the secretion of intestinal secretions.

Persimmon is known to help digestion and strengthen organs in herbal wood, dongbobogam, etc. It has been known to have pharmacological effects such as hemostasis, cure asthma, hangover, intestinal action, and tonic action. It is known to be effective in the prevention of arteriosclerosis, high blood pressure, diarrhea and diuresis. Persimmon taste is a water-soluble tannin called diospurin. When acetaldehyde is insoluble in combination with tannin, the astringent taste disappears. Tannins are widely derived from plants, such as fruits, vegetables, and plant seeds, and have the properties of binding to proteins and alkaloids with pharmacological effects such as astringent and hemostatic action.

As described above, persimmons not only have a beneficial function to the human body but also have high palatability and long-term storage technologies have not been developed, and have been regarded as seasonal fruits.

Dried persimmon is dried after peeling the persimmon persimmon and is a fruit dried processed product that has been used in Korea for a long time. More than 50% of persimmon is processed into persimmon. Dried persimmon is the most important means to extend the life of persimmon fruit, which is temporarily shipped in a large amount in autumn. During drying, the persimmon taste increases about 4 times more than raw persimmon and increases the vitamin A content. Products distributed in Korea are classified into dry and semi-dry according to moisture content. In the case of semi-dry, the storage and distribution period is shorter than dry, so they are usually stored frozen and shipped. In addition, dried persimmons are difficult to store due to mold growth or pests when stored for a long time, and should be stored by freezing. In this case, it is difficult to expand consumption because it needs to be sold as expensive dried persimmons due to fixed cost increase due to freezing storage. On the other hand, in order to apply dried persimmons to processed foods, there is a limit to using dried persimmons, so a powdering process is required.

An object of the present invention is to provide a processed dried persimmon powder that can be used as additives or subsidiary materials of various foods, and to provide a method for producing a more systematic and efficient dried persimmon powder through the establishment of a manufacturing method thereof.

To solve the above problems,

The present invention comprises the steps of applying and rinsing the seeds and stalks of the dried persimmon; and vacuum freeze-dried and pulverized the fine dried persimmon; And drying the pulverized dried persimmon by hot air and sieving to obtain dried persimmon powder.

In another aspect, the present invention provides any food selected from the group consisting of breads, rice cakes, noodles, yokan, chocolate, dried persimmon powder comprising the dried persimmon powder prepared by the above method.

The method of preparing dried persimmon powder of the present invention has established a dried persimmon powdering method, which has not been solved so far, and the dried persimmon powder prepared by the method does not generate entanglement including appropriate moisture and thus can be stored at room temperature for a long time. In addition, the dried persimmon powder prepared in this way can be applied to various food fields, such as breads, rice cakes, noodles, yokan, chocolate.

The present invention comprises the steps of applying and rinsing the seeds and stalks of the dried persimmon; and vacuum freeze-dried and pulverized the fine dried persimmon; And drying the pulverized dried persimmon by hot air and sieving to obtain dried persimmon powder.

In the present invention, after the frozen dried persimmon is frozen at -50 ~ -80 ℃, vacuum freeze-dried to 10 to 20% of moisture under reduced pressure 3 ~ 7mmTorr, can be ground with a low temperature ultra-fine mill.

In addition, the pulverized dried persimmon in the present invention by drying the hot air at 50 ~ 60 ℃ for 2 to 5 hours to 7 ~ 13% moisture, 55 ~ 65 ° Brix, can be sifted into a sieve of 80 ~ 300mesh.

The present invention provides a dried persimmon powder prepared by the above method.

The present invention is any one food selected from the group consisting of breads, rice cakes, noodles, yokan, chocolate, provides a persimmon powder-containing food comprising the persimmon powder described above.

Hereinafter, the method for producing dried persimmon powder of the present invention will be described in detail.

The present invention relates to providing a method for powdering dried persimmon so as to enable various applications in the food field, etc. regardless of the four seasons excellent in palatability and pharmacological effect. Conventional powder manufacturing method has only a method of powdering raw persimmon, the method of powdering dried persimmon has been known to be almost impossible due to the high sugar content of dried persimmon. However, the present invention can provide a method for powdering dried persimmon by solving the difficulty of powdering dried persimmon.

Method for producing a dried persimmon powder of the present invention comprises the steps of washing and seeding the dried persimmon seeds and stems; and the step of vacuum freeze-dried dried persimmon dried, and pulverized; And drying the pulverized dried persimmon by hot air, and sieving to obtain dried persimmon powder.

The dried persimmons used in the present invention are Daebong and Bansi made of dried persimmons by drying the raw persimmons produced in Gangneung, Gangwon-do (see FIGS. 1 and 2). The dried persimmons are washed, seeded, and cut into 4 parts to be used as main ingredients of dried persimmon powder.

After the frozen dried persimmon in the production method of the present invention to -50 ~ -80 ℃, vacuum freeze-dried to 10 to 20% moisture under reduced pressure of 3 ~ 7mmTorr, can be pulverized by ultra-fine mill. This vacuum freeze drying prevents the nutrients of dried persimmons from being destroyed and can increase the shelf life. In addition, it is possible to obtain more even and fine dried persimmon powder by ultra-fine grinding at low temperature.

Preferably, the fine dried persimmons are frozen at -65 ° C, and dried in a vacuum freeze dryer commercialized so that the moisture is 15% under a 5 mmTorr reduced pressure. The dried persimmons are also ground with a commercially available low temperature ultra-fine grinding machine (see FIGS. 3 and 4).

In addition, the pulverized dried persimmon in the manufacturing method of the present invention by hot-air drying at 50 ~ 60 ℃ for 2 to 5 hours to 7 ~ 13% moisture, 55 ~ 65 ° Brix, can be sifted into a sieve of 80 ~ 300mesh. The secondary drying process of the hot air drying may prevent the high sugar persimmon crushed to be entangled to make the powder manufacturing process difficult. In addition, hot air dried dried persimmon pulverized sifted to obtain a fine powder.

Tangle in dried persimmons occurs when fructose in glass sugar has hygroscopic properties when the moisture content is more than 15%. This results in the moisture content of dried persimmon powder increasing to 15-30%. Because. In order to prevent this, after the powdering process is finished, it is dried for about 2 to 5 hours using a hot air dryer at 50 to 60 ° C, and when the moisture is 15% or less, glucose (glucose) containing about 50% by weight of fructose (fructose) is contained. ) And prevents the hygroscopic detoxification of fructose.

Preferably, the pulverized dried persimmons are dried at 55 ° C. for hot air for 3.5 hours to obtain 10% moisture and 60 ° Brix sugar, and may be sieved with a 200mesh sieve (see FIG. 5).

The dried persimmon powder prepared by the production method of the present invention may be vacuum packaged and commercialized. Vacuum-packed dried persimmon powder can be a substitute or a variety of food additives or subsidiary materials to increase the degree of preference of the food.

The present invention is any one food selected from the group consisting of breads, rice cakes, noodles, yokan, chocolate, provides a persimmon powder-containing food comprising the persimmon powder described above.

The content of dried persimmon powder added to the persimmon powder-containing food may be added 5 to 10 parts by weight based on the weight of the main material of each food. This content provides the optimum taste and the most efficient manufacturing method of each food.

When explaining the manufacturing method of the dried persimmon powder-containing food of the present invention in detail, the bread is produced by the conventional method of making bread, by adding 5 parts by weight of dried persimmon powder prepared by the above method relative to the weight of flour, the main raw material of the bread. It can manufacture.

In addition, the slices may be prepared by a method of making a conventional slice, and the slice may be prepared by adding 5 parts by weight of dried persimmon powder prepared by the above method based on the weight of rice flour, which is the main raw material of the slice.

In addition, by preparing a conventional kalguksu noodle noodles, kalguksu noodles can be prepared by adding 5 parts by weight of dried persimmon powder prepared by the above method relative to the weight of flour, the main ingredient of kalguksu noodles.

In addition, while the yokan is manufactured by a method of making a conventional yokan, the yokan may be prepared by adding 10 parts by weight of dried persimmon powder prepared by the above method with respect to the fructose weight which is the main raw material of the yokan.

In addition, the chocolate may be manufactured by a method of making a normal chocolate, but chocolate may be prepared by adding 10 parts by weight of dried persimmon powder prepared by the above method, based on the weight of sugar and cacao mixture, which is a main ingredient of chocolate.

Hereinafter, examples and experimental examples of the present invention will be described. However, the following Examples and Experimental Examples are intended to describe the present invention in more detail and are not intended to limit the scope of the invention thereto.

Example 1 Preparation of Dried Persimmon Powder

1. The dried persimmon (Daebong) produced in Gangneung-si, Gangwon-do was dried and dried. The dried persimmon was washed and the seeds and faucets were applied. The dried persimmon with seeds and stalks was also cut into quarters.

2. The frozen dried persimmon of 1. was frozen at -65 ° C, and dried in a vacuum freeze dryer to achieve 15% moisture under reduced pressure of 5mmTorr. The dried persimmons were also ground with an ultrafine mill.

3. The dried dried persimmon of 2. was dried by hot air at 55 ° C. for 3.5 hours to obtain 10% moisture and 60 ° Brix. In addition, the dried persimmon dried hot air sifted with a sieve of 200mesh to prepare a persimmon powder.

<Example 2-9> Preparation of dried persimmon powder with different freezing temperature and moisture content (during vacuum freeze drying)

The dried persimmon powder was prepared in the same manner as in Example 1, but the dried persimmon powder was prepared by adjusting the freezing temperature of the dried persimmon and the moisture content after vacuum freeze drying as shown in Table 1 below.

[Table 1]

Freezing temperature
(Unit: ℃) Moisture content (after vacuum freeze drying) (Unit:%) Remarks Example 2 -50 10

Rest condition
Silver Example 1
Same as Example 3 -50 15 Example 4 -50 20 Example 5 -65 10 Example 6 -65 20 Example 7 -80 10 Example 8 -80 15 Example 9 -80 20

Example 10-17 Preparation of dried persimmon powder with different temperature and holding time during hot air drying

The dried persimmon powder was prepared in the same manner as in Example 1, but the dried persimmon powder was prepared by adjusting the temperature and holding time during hot air drying as shown in Table 2 below.

TABLE 2

Hot air drying temperature
(Unit: ℃) Hot air drying time
(Unit: hour) Remarks Example 10 50 2

Rest condition
Silver Example 1
Same as
Example 11 50 3.5 Example 12 50 5 Example 13 55 2 Example 14 55 5 Example 15 60 2 Example 16 60 3.5 Example 17 60 5

Comparative Example 1 Preparation of Persimmon Powder

1. After washing raw persimmon (Daebong) produced in Gangneung-si, Gangwon-do, seeds and taps were applied. Also, the persimmon with seeds and faucet was cut into quarters.

2. The fine persimmon of 1. was frozen at -65 ° C, and dried in a vacuum freeze dryer to achieve 15% moisture under reduced pressure of 5mmTorr. The dried persimmons were also ground with an ultrafine mill.

3. The pulverized persimmon of 2. was dried with hot air at 55 ° C. for 3.5 hours to obtain 10% moisture and 60 ° Brix. In addition, the hot powder dried sieved persimmon sieve of 200mesh to prepare a powder.

Comparative Example 2 Preparation of Dried Persimmon Powder without Hot Air Drying

The dried persimmon powder was prepared in the same manner as in Example 1, but the step 3 of Example 1 was omitted to prepare dried persimmon powder.

Example 18-22 Preparation of Dried Persimmon Powder Containing Dried Persimmon Powder

Using persimmon powder prepared by the method of Example 1 was prepared persimmon powder containing foods containing the persimmon powder as follows.

Example 18 Preparation of Bread Containing Dried Persimmon Powder

The bread was prepared by a method of making a conventional bread, 5 parts by weight of dried persimmon powder prepared by the method of Example 1 relative to the weight of flour, the main raw material of the bread was added to prepare a bread.

Example 19 Preparation of Rice Cakes Containing Dried Persimmon Powder

The slices were prepared by a method of making a conventional slice, but 5 parts by weight of dried persimmon powder prepared by the method of Example 1 was added to the weight of rice flour, which is the main raw material of the slice, to prepare a slice.

Example 20 Preparation of Noodles Containing Dried Persimmon Powder

Kalguksu noodle was prepared by a method of making a conventional kalguksu noodle, and 5 parts by weight of dried persimmon powder prepared by the method of Example 1 was added to the weight of flour, which is the main ingredient of kalguksu noodle, to prepare kalguksu noodle.

Example 21 Preparation of Yokan Containing Dried Persimmon Powder

The yokan was prepared by a method of making a conventional yokan, but the yokan was prepared by adding 10 parts by weight of dried persimmon powder prepared by the method of Example 1 to the weight of fructose which is the main ingredient of the yokan.

Example 22 Preparation of Chocolate Containing Dried Persimmon Powder

A chocolate was prepared by a method of making a normal chocolate, but chocolate was prepared by adding 10 parts by weight of dried persimmon powder prepared by the method of Example 1 to the weight of sugar and cacao mixture, which is a main ingredient of chocolate.

Experimental Example 1 Quality Analysis and Sensory Evaluation of Dried Persimmon Powder

1. Quality Analysis of Dried Persimmon Powder

1) Determination of Water Content and Sugar Content of Dried Persimmon Powder

Moisture content and sugar content of dried persimmon powder prepared by the method of Examples were measured.

During the processing of freeze-dried dried persimmons, the relative humidity (RH) in the atmospheric state is high and moisture is absorbed, causing lumps or clumps to occur, resulting in storage problems or browning. Happens. This is because the fructose (fructose) in the free sugar has hygroscopic properties, and in order to prevent this, after the powdering process is completed, it must be heated at a low temperature (50 to 60 ° C) for about 2 to 3 hours. It is very important to dry to prevent tangles.

Therefore, the present invention prevents moisture absorption through lyophilization, pulverization, drying, sieving, and packaging process. The dried persimmon powder can be stored in vacuum packing or general packing of aluminum pack packaging for more than one year, and refrigerated or frozen. The city can be stored in a more stable state. Table 3 shows the results of analyzing the water content and sugar content of dried persimmon powders prepared by the methods of Examples 1-17 and Comparative Examples 1 and 2.

[Table 3]

division Water content
(%) Sugar content
(° Brix) division Water content
(%) Sugar content
(° Brix) Dried persimmon powder prepared by the method of Example 1 10 60 Dried persimmon powder prepared by the method of Example 11 12 58 Dried persimmon powder prepared by the method of Example 2 10 59 Dried persimmon powder prepared by the method of Example 12 10 59 Dried persimmon powder prepared by the method of Example 3 11 58 Dried persimmon powder prepared by the method of Example 13 11 60 Dried persimmon powder prepared by the method of Example 4 13 55 Dried persimmon powder prepared by the method of Example 14 8 61 Dried persimmon powder prepared by the method of Example 5 8 62 Dried persimmon powder prepared by the method of Example 15 9 61 Dried persimmon powder prepared by the method of Example 6 12 57 Dried persimmon powder prepared by the method of Example 16 8 62 Dried persimmon powder prepared by the method of Example 7 7 64 Dried persimmon powder prepared by the method of Example 17 7 65 Dried persimmon powder prepared by the method of Example 8 8 61 Powder powder prepared by the method of Comparative Example 1 12 31 Dried persimmon powder prepared by the method of Example 9 10 60 Dried persimmon powder prepared by the method of Comparative Example 2 19 54 Dried persimmon powder prepared by the method of Example 10 13 56

(The figures in Table 3 above are rounded to the nearest decimal point.)

As can be seen in Table 3, the moisture content of the dried persimmon powder prepared by the method of Example 1-17 was about 7 to 13%, and the sugar content was about 55 to 65 ° Brix. On the contrary, it was found that the persimmon powder prepared by the method of Comparative Example 1 was 30 ° Brix, which is much less than the persimmon powder in sugar content. In addition, dried persimmon powder prepared by the method of Comparative Example 2 is not subjected to the hot air drying process, high moisture content bar, storage problems and powder entanglement could be expected.

2) Free Sugar Analysis of Dried Persimmon Powder

Selected dried persimmon powder prepared by the method of Example 1, which is an example of the representative optimum conditions found by the experimental example, was analyzed for free sugar. As described above, the Yuryang is closely related to the entanglement of dried persimmon powder, which requires experimentation. The analysis of free sugar was carried out by adding a certain amount of 80% methanol to the sample (the dried persimmon powder prepared by the method of Example 1) and extracting it three times for 2 hours by refluxing at 80 ° C in water. Dissolve in 50 ml of distilled water, extract and fractionate with diethyl ether, and degrease. Extract the aqueous layer twice with saturated n-butanol, remove the butanol layer, concentrate the aqueous layer, and dissolve in 5 ml of 50% methanol. filtered through millipore) and analyzed by HPLC (Waters 600, USA). Analytical conditions of the mobile phase and flow rate were acetonitrile / water (75:25) and 0.8 ml / min. Chart speed and detector were 0.5 cm and RI differential refractometer. Attenuation and injection volume were × 64 and 20 μl, respectively. It was set as.

Table 4 shows the results of the analysis of free sugar content according to the experiment.

[Table 4]

Free sugar Fructose
(mg / 100g) Glucose
(mg / 100g) Sucrose
(mg / 100g) Total sugar
(g / 100g) Content
21,343.37

20,924.13

0

42.27

As can be seen in Table 4, free sugars were analyzed by fructose (fructose) and glucose (glucose) by about 50%, and no disaccharides such as sugar or maltose were detected. Therefore, it was found that it contains a free sugar content that can reduce the hygroscopic decomposability.

2. Sensory Test of Dried Persimmon Powder

1) Sensory test method

The sensory test of dried persimmon powder prepared by the methods of Examples 1-17 and dried persimmon powder produced by the methods of Comparative Examples 1 and 2 was a panel agent, and 30 persons who had experienced sensory tests. The sensory evaluation was performed.

The sensory test was carried out in a manner comparing the above examples with the comparative examples, and the criteria were 9 for color, flavor, taste, chewiness and overall acceptance. (The higher the score, the higher the palatability. The average of 30 sensory personnel was rounded down to two decimal places.)

2) Sensory test result

[Table 5] Sensory Test Results of Dried Persimmon Powder

division Color (visual preference) incense flavor Physical property (chewing property) Overall preference Dried persimmon powder prepared by the method of Example 1 8.2 7.5 8.2 8.5 8.1 Dried persimmon powder prepared by the method of Example 2 8.4 7.4 7.8 7.7 7.8 Dried persimmon powder prepared by the method of Example 3 8.3 7.3 8.0 8.0 7.9 Dried persimmon powder prepared by the method of Example 4 8.1 7.4 7.6 8.0 7.7 Dried persimmon powder prepared by the method of Example 5 8.3 7.2 7.9 8.3 8.0 Dried persimmon powder prepared by the method of Example 6 8.0 7.3 7.9 8.3 7.9 Dried persimmon powder prepared by the method of Example 7 8.2 7.3 7.8 7.8 7.8 Dried persimmon powder prepared by the method of Example 8 8.0 7.2 7.9 8.1 7.9 Dried persimmon powder prepared by the method of Example 9 7.9 7.4 7.7 8.2 7.8 Dried persimmon powder prepared by the method of Example 10 7.7 7.3 7.6 7.7 7.6 Dried persimmon powder prepared by the method of Example 11 7.9 7.4 7.7 7.6 7.7 Dried persimmon powder prepared by the method of Example 12 8.1 7.3 7.7 7.6 7.6 Dried persimmon powder prepared by the method of Example 13 7.9 7.3 7.8 8.0 7.8 Dried persimmon powder prepared by the method of Example 14 8.2 7.4 8.0 7.9 7.9 Dried persimmon powder prepared by the method of Example 15 8.0 7.3 7.8 7.7 7.7 Dried persimmon powder prepared by the method of Example 16 8.2 7.2 7.9 8.0 7.9 Dried persimmon powder prepared by the method of Example 17 8.4 7.4 7.8 7.7 7.8 Powder powder prepared by the method of Comparative Example 1 7.2 7.0 4.1 5.5 6.1 Dried persimmon powder prepared by the method of Comparative Example 2 5.4 7.3 6.5 4.3 5.8

As can be seen in Table 5, it was found that the dried persimmon powder prepared by the method of the Examples has a good preference overall compared to the dried persimmon (persimmon) powder prepared by the methods of Comparative Examples 1 and 2.

In particular, the persimmon powder prepared by the manufacturing method of Comparative Example 1 had a lower preference than other examples in taste, which is a result of using persimmon rather than dried persimmon. Seemed. In addition, they received low scores in physical properties.

In addition, dried persimmon powder prepared by the manufacturing method of Comparative Example 2 did not go through the step of hot air drying, in particular, received a low score in physical properties and color. This was found to be due to agglomeration of powder and a decrease in visual acceptability.

In addition, there was no significant difference between the powders prepared by the comparative example and the example in the preference of the fragrance.

The above sensory test experiment was able to find the optimum conditions for the powder manufacturing for the best taste.

Experimental Example 3 Sensory Evaluation of Dried Persimmon Powder Containing Dried Persimmon Powder

1) Sensory test method

In the sensory test of the persimmon powder-containing food prepared by the methods of Examples 18-22, a panel agent was selected to 30 people who have experienced the sensory test, the sensory test.

Sensory evaluation was carried out by comparing the above examples with the controls, and the criteria were 9 points for color, flavor, taste, chewiness and overall acceptance. It was performed by the scale method (the higher the score, the higher the palatability, and the average of 30 sensory personnel was rounded down to two decimal places).

2) Sensory test result

[Table 6] Sensory Test Results of Dried Persimmon Powder Containing Dried Persimmon Powder

division Color (visual preference) incense flavor Physical property (chewing property) Overall preference Bread made by the method of Example 18 8.2 8.1 8.2 8.0 8.2 Control 1 7.0 7.3 7.0 7.0 7.1 Sections prepared by the method of Example 19 8.3 8.3 8.1 7.9 8.1 Control 2 7.1 6.9 7.1 7.3 7.2 Kalguksu noodle prepared by the method of Example 20 8.4 8.1 8.0 8.1 8.2 Control 3 7.0 7.0 7.1 6.9 7.0 Yokan prepared by the method of Example 21 7.5 7.6 8.4 8.3 8.2 Control 4 7.4 7.6 6.0 6.1 6.6 Chocolate prepared by the method of Example 22 7.6 7.8 8.3 7.9 8.1 Control 5 7.5 7.6 6.2 6.2 6.5

In Table 6, Control 1 is a commercially available bread, Control 2 is a commercially available slice, Control 3 is a commercially available kalguksu noodles, Control 4 is a commercial yokan, Control 4 is a commercially available chocolate Is displayed.)

As can be seen in Table 6, it was found that the persimmon powder-containing foods including the persimmon powder prepared by the method of the embodiment has a better overall preference than the control.

In bread, slices and kalguksu noodles, the foods prepared by the method of Example showed higher palatability in color (visual palatability), aroma, taste, and physical properties than those of the control. It could be judged that it had an influence. In addition, the dried persimmon powder added to the main material to increase the viscosity in the manufacturing process of the food to give a higher quality texture was found to show a higher preference in the physical properties. Therefore, the dried persimmon powder of the present invention can be used as a food additive powder as a substitute of sugar added to food, and it is expected that the dual effect of making it possible to use the health ingredients contained in the dried persimmon powder.

In yokan and chocolate, the foods produced by the method of Example showed higher taste and physical properties than those of the control. Could be judged to be crazy. In terms of color and aroma, there was no significant difference in that yokan and chocolate were originally dark in color and lacked in aroma. Therefore, the dried persimmon powder of the present invention is expected to be used as a food additive powder added to such a favorite food.

The method of manufacturing dried persimmon powder of the present invention maintains the taste and nutrition of dried persimmon as a technique for processing conventional dried persimmon as a powder, and enables application to various food fields. Therefore, it is expected to contribute to satisfying the desire for food for consumers, to generate profit for suppliers, and ultimately to contribute to the national industrial development.

Figure 1 shows the raw persimmon produced in Gangneung-si, Gangwon-do (Daebong).

Figure 2 shows that it is being prepared for vacuum freeze drying with dried persimmons prepared from raw persimmon (Daebong).

Figure 3 shows the vacuum dried dried persimmon.

Figure 4 shows the pulverizer hopper used to grind dried dried persimmon.

Figure 5 shows the dried persimmon powder sifted after pulverization.

Claims (5)

Removing and rinsing the dried seeds and stalks of dried persimmons; After freezing the dried persimmon to -50 ~ -80 ℃, vacuum freeze-dried to 10 to 20% moisture under reduced pressure 3-7mmTorr, and pulverizing; And Drying the pulverized dried persimmon hot air, and sieving to obtain a dried persimmon powder; manufacturing method of dried persimmon powder comprising a. delete The method of claim 1, wherein the dried dried persimmons are dried by hot air at 50 to 60 ° C. for 2 to 5 hours to obtain a moisture content of 7 to 13% and a sugar content of 55 to 65 ° Brix, and sieved through an 80 to 300 mesh sieve. Method of manufacturing dried persimmon powder. A dried persimmon powder prepared by the method of claim 1. Dried persimmon powder containing any one selected from the group consisting of breads, rice cakes, noodles, yokan, chocolate, characterized in that it comprises a persimmon powder of claim 4.

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