KR101150279B1 - Preparing method of dried persimon - Google Patents
Preparing method of dried persimon Download PDFInfo
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- KR101150279B1 KR101150279B1 KR1020090006278A KR20090006278A KR101150279B1 KR 101150279 B1 KR101150279 B1 KR 101150279B1 KR 1020090006278 A KR1020090006278 A KR 1020090006278A KR 20090006278 A KR20090006278 A KR 20090006278A KR 101150279 B1 KR101150279 B1 KR 101150279B1
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- dried
- dried persimmon
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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
- A23L3/44—Freeze-drying
-
- 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
- A23V2300/31—Mechanical treatment
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- Health & Medical Sciences (AREA)
- 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)
Abstract
본 발명은 곶감분말의 제조방법에 관한 것으로, 보다 상세하게는 세척한 곶감의 씨와 꼭지를 발라내고 세절하는 단계;와 상기 세절된 곶감을 진공동결건조시키고, 분쇄하는 단계; 및 상기 분쇄된 곶감을 열풍건조시키고, 체질하여 곶감분말을 얻는 단계;를 포함하는 것을 특징으로 하는 곶감분말의 제조방법과 이의 방법으로 제조된 곶감분말을 포함하는 빵류, 떡류, 면류, 양갱, 초콜릿으로 이루어진 군에서 선택된 어느 하나의 식품에 관한 것이다.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.
본 발명의 곶감분말의 제조방법은 지금까지 해결하지 못했던 곶감분말화 방법을 확립하였으며, 이의 방법으로 제조된 곶감분말은 적절한 수분을 포함하여 엉김현상이 발생하지 않아 상온에서도 장기간 보존이 가능하다.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.
곶감, 진공동결건조, 열풍건조, 체질, 미립분쇄기 Dried persimmon, vacuum freeze drying, hot air drying, sieving, fine mill
Description
본 발명은 곶감분말의 제조방법에 관한 것으로, 보다 상세하게는 세척한 곶감의 씨와 꼭지를 발라내고 세절하는 단계;와 상기 세절된 곶감을 진공동결건조시키고, 분쇄하는 단계; 및 상기 분쇄된 곶감을 열풍건조시키고, 체질하여 곶감분말을 얻는 단계;를 포함하는 것을 특징으로 하는 곶감분말의 제조방법과 이의 방법으로 제조된 곶감분말을 포함하는 빵류, 떡류, 면류, 양갱, 초콜릿으로 이루어진 군에서 선택된 어느 하나의 식품에 관한 것이다.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.
감나무(Diospyros kaki Thunb.)는 온대 아시아 지방, 한국, 중국, 일본이 원산지이며, 우리나라의 경우 중, 북부 및 일부 산간 지방을 제외하고 전국 어디에서나 재배가 가능하고 성숙 후에도 1~2%의 탄닌을 함유하고 있어 수확 후 반드시 탈삽 혹은 연시 제조과정을 거쳐야만 식용이 가능한 과실로 비타민 A와 C가 풍부한 알칼리성 식품이며 장내 분비액의 분비를 촉진하는 등의 효능을 갖고 있어 전통적으로 애용되어 온 과실이다. 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.
감은 본초강목, 동의보감 등에서 소화기능을 돕고 장기를 튼튼히 하며 지혈, 해소천식, 숙취, 정장작용, 강장작용 등의 약리작용이 있는 것으로 알려지고 있으며, 최근 떫은 감은 당류와 비타민, 무기염류 중 칼륨(K) 등이 풍부하여 동맥경화, 고혈압, 설사, 이뇨 등의 예방에도 효과가 있는 것으로 알려져 국내에서 소비가 증가되고 있는 추세이다. 감에서 떫은 맛을 내는 것이 디오스푸린이라는 수용성 탄닌이며, 아세트알데히드가 탄닌성분과 결합하여 불용성이 되면 떫은 맛이 사라진다. 탄닌 성분은 과실, 야채류 및 식물종자 등의 식물 유래에서 널리 함유되어 있고 수렴성이나 지혈작용 등의 약리적 효과와 더불어 단백질이나 알칼로이드와 결합하는 특성을 가지고 있다.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.
위와 같이 감은 인체에 유익한 기능을 할 뿐만 아니라 기호성도 높은 과실류이나, 장기 저장기술이 개발되지 않아 계절성 과실로 여겨져 왔으며, 일부 장기저장 기술이 특허출원되고 있으나 현실적으로 산업적 이용가치 측면에서 미흡한 실정이다.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.
곶감은 떫은 감을 박피 후 건조하여 제조하며 오래전부터 우리나라에서 애용되고 있는 과실 건조가공품으로 떫은 감의 50% 이상이 곶감으로 가공되고 있다. 곶감은 가을에 일시적으로 다량으로 출하되는 감 과실의 이용기간을 연장하는 가장 중요한 수단으로 건조과정에서 생감보다 약 4배 정도의 단맛이 증가하며 비타민 A의 함량도 증가한다. 국내에서 유통되는 제품은 수분함량에 따라 건시, 반건시로 구분하고 있으며 반건시의 경우 저장 및 유통기간이 건시보다 짧아 대개 냉동상태로 보존되어 출하되고 있다. 또한 곶감의 경우는 장기보관할 경우 곰팡이 증식이나 해충 등의 서식으로 보관이 어려우며 냉동보관 등의 방법으로 저장해야 하는 상황이다. 이러한 경우 냉동보관에 따르는 고정비 상승 등의 이유로 고가의 곶감으로 판매해야 하기 때문에 소비확대에 어려움이 있다. 또 한편으로는 곶감을 가공식품에 적용하기 위해서는 곶감자체를 이용하는데 한계가 있어서 분말화하는 공정이 필요하나 이에 대한 특별한 기술이 현재 개발되지 않고 있는 실정이다.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.
본 발명의 목적은 다양한 식품의 첨가물 또는 부재료로써 사용될 수 있는 가공 곶감분말을 제공하고자 함이며, 이의 제조방법의 확립화를 통하여 보다 체계적이고 효율적인 곶감분말의 제조방법을 제공하고자 함이다.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.
상기의 과제를 해결하고자,To solve the above problems,
본 발명은 세척한 곶감의 씨와 꼭지를 발라내고 세절하는 단계;와 상기 세절된 곶감을 진공동결건조시키고, 분쇄하는 단계; 및 상기 분쇄된 곶감을 열풍건조시키고, 체질하여 곶감분말을 얻는 단계;를 포함하는 것을 특징으로 하는 곶감분말의 제조방법을 제공한다.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.
또한 본 발명은 빵류, 떡류, 면류, 양갱, 초콜릿으로 이루어진 군에서 선택된 어느 하나의 식품으로서, 상기의 방법으로 제조된 곶감분말을 포함하는 것을 특징으로 하는 곶감분말 함유식품을 제공한다.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.
본 발명의 곶감분말의 제조방법은 지금까지 해결하지 못했던 곶감분말화 방법을 확립하였으며, 이의 방법으로 제조된 곶감분말은 적절한 수분을 포함하여 엉김현상이 발생하지 않아 상온에서도 장기간 보존이 가능하다. 또한 이와 같이 제조 된 곶감 분말은 빵류, 떡류, 면류, 양갱, 초콜릿 등의 다양한 식품분야에 응용될 수 있다.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.
본 발명은 세척한 곶감의 씨와 꼭지를 발라내고 세절하는 단계;와 상기 세절된 곶감을 진공동결건조시키고, 분쇄하는 단계; 및 상기 분쇄된 곶감을 열풍건조시키고, 체질하여 곶감분말을 얻는 단계;를 포함하는 것을 특징으로 하는 곶감분말의 제조방법을 제공한다.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.
본 발명에서 상기 세절된 곶감을 -50~-80℃로 냉동시킨 후, 3~7㎜Torr 감압하에 수분 10~20%로 진공동결건조시키고, 저온 초미립분쇄기로 분쇄할 수 있다.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.
또한 본 발명에서 상기 분쇄된 곶감을 50~60℃에서 2~5시간 열풍건조시켜 수분 7~13%, 당도 55~65°Brix가 되도록 하고, 80~300mesh의 체로 체질할 수 있다.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.
본 발명은 상기의 방법으로 제조된 곶감분말을 제공한다.The present invention provides a dried persimmon powder prepared by the above method.
본 발명은 빵류, 떡류, 면류, 양갱, 초콜릿으로 이루어진 군에서 선택된 어느 하나의 식품으로서, 상기의 곶감분말을 포함하는 것을 특징으로 하는 곶감분말함유식품을 제공한다.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.
이하 본 발명의 곶감분말의 제조방법에 대하여 상세하게 설명한다.Hereinafter, the method for producing dried persimmon powder of the present invention will be described in detail.
본 발명은 기호성과 약리적 효과가 우수한 국내산 곶감을 사계절에 관계없이 식품분야 등에 다양하게 응용이 가능하도록 곶감을 분말화 하는 공법을 제공하는 것에 관한 것이다. 종래의 감분말 제조방법은 생감을 분말화 하는 방법이 있을뿐, 곶감을 분말화 하는 방법은 곶감의 높은 당도로 인하여 거의 불가능한 것으로 알려져 왔다. 하지만, 본 발명은 이러한 곶감 분말화의 난해함을 해결하여 곶감을 분말화하는 방법을 제공할 수 있게 한다.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.
본 발명의 곶감분말의 제조방법은 세척한 곶감의 씨와 꼭지를 발라내고 세절하는 단계;와 상기 세절된 곶감을 진공동결건조시키고, 분쇄하는 단계; 및 상기 분쇄된 곶감을 열풍건조시키고, 체질하여 곶감분말을 얻는 단계;를 포함하는 것을 특징으로 한다. 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.
본 발명에서 사용한 곶감은 강원도 강릉시에서 생산한 생감을 말려서 곶감으로 제조한 대봉과 반시이다(도 1 및 도 2 참조). 상기 곶감을 세척하고 씨를 발라내며 4등분으로 세절시켜 곶감분말의 주재료로 이용한다.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.
본 발명의 제조방법에서 상기 세절된 곶감을 -50~-80℃로 냉동시킨 후, 3~7㎜Torr 감압하에 수분 10~20%로 진공동결건조시키고, 초미립분쇄기로 분쇄할 수 있다. 이러한 진공동결건조를 통하여 곶감의 영양분이 파괴되지 않도록 하며, 저장성을 증가시킬수 있다. 아울러 저온에서의 초미립분쇄로 보다 고르고 고운 곶감분말을 얻을 수 있게 한다.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.
바람직하게는 상기 세절된 곶감을 -65℃로 냉동시킨 후, 5㎜Torr 감압하에 수분이 15%가 되도록 상용화된 진공동결건조기로 건조시킨다. 건조된 곶감은 역시 상용화된 저온 초미립분쇄기로 분쇄시킨다(도 3 및 도 4 참조).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).
또한 본 발명의 제조방법에서 상기 분쇄된 곶감을 50~60℃에서 2~5시간 열풍 건조시켜 수분 7~13%, 당도 55~65°Brix가 되도록 하고, 80~300mesh의 체로 체질할 수 있다. 이러한 열풍건조의 2차 건조과정은 당도가 높은 곶감 분쇄물들이 엉겨서 분말의 제조과정을 어렵게 하는 것을 방지할 수 있다. 아울러 열풍건조된 곶감 분쇄물은 체로 걸려서 고운 분말을 얻을 수 있다.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.
곶감에서의 엉김현상은 수분이 15%이상일 때 유리당 중의 과당(fructose)이 흡습 조해성(hygroscopic property)을 갖기 때문에 일어나는 현상이며 이는 대기중의 수분을 흡습하여 곶감분말의 수분량이 15~30%로 높아지기 때문이다. 이를 방지하기 위해서는 분말화 공정이 끝난 후 50~60℃의 열풍건조기로 약 2~5시간 건조시켜 수분을 15% 이하로 할 경우 유리당 함량비로 50% 정도 함유되어 있는 포도당(glucose)이 과당(fructose)과 혼합되어 과당의 흡습 조해성을 방지하는 역할을 한다. 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.
바람직하게는 상기 분쇄된 곶감을 55℃에서 3.5시간 열풍건조시켜 수분 10%, 당도 60°Brix가 되도록 하고, 200mesh의 체로 체질할 수 있다(도 5 참조).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).
본 발명의 제조방법으로 제조된 곶감분말은 진공포장되어 상품화 될 수 있다. 진공포장된 곶감분말은 대용당으로, 또는 식품의 기호도를 높이기 위한 여러가지 식품첨가물이나 부재료가 될 수 있다. 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.
본 발명은 빵류, 떡류, 면류, 양갱, 초콜릿으로 이루어진 군에서 선택된 어느 하나의 식품으로서, 상기의 곶감분말을 포함하는 것을 특징으로 하는 곶감분말함유식품을 제공한다.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.
상기 곶감분말함유식품에 첨가되는 곶감분말의 함량은 각각의 식품의 주재료의 중량 대비 5~10중량부를 첨가할 수 있다. 이러한 함량이 각각의 식품의 최적의 맛과 최고의 효율적 제조방법을 제공한다. 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.
본 발명의 곶감분말함유식품의 제조방법을 구체적으로 설명하면, 통상의 식빵을 만드는 방법으로 식빵을 제조하되, 식빵의 주원료인 밀가루 중량대비 상기의 방법으로 제조한 곶감분말 5중량부를 첨가하여 식빵을 제조할 수 있다.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.
또한 통상의 절편을 만드는 방법으로 절편을 제조하되, 절편의 주원료인 쌀가루 중량대비 상기의 방법으로 제조한 곶감분말 5중량부를 첨가하여 절편을 제조할 수 있다.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.
또한 통상의 칼국수면을 만드는 방법으로 칼국수면을 제조하되, 칼국수면의 주원료인 밀가루 중량대비 상기의 방법으로 제조한 곶감분말 5중량부를 첨가하여 칼국수면을 제조할 수 있다.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.
또한 통상의 양갱을 만드는 방법으로 양갱을 제조하되, 양갱의 주원료인 과당 중량대비 상기의 방법으로 제조한 곶감분말 10중량부를 첨가하여 양갱을 제조할 수 있다.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.
또한 통상의 초콜릿을 만드는 방법으로 초콜릿을 제조하되, 초콜릿의 주원료인 설탕, 카카오 혼합물 중량대비 상기의 방법으로 제조한 곶감분말 10중량부를 첨가하여 초콜릿을 제조할 수 있다.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.
이하 본 발명의 실시예 및 실험예를 설명한다. 다만, 이하의 실시예 및 실험 예는 본 발명을 보다 상세하게 설명하기 위한 것으로 발명의 권리범위를 이에 한정하고자 하는 것은 아니다.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.
<실시예 1> 곶감분말의 제조Example 1 Preparation of Dried Persimmon Powder
1. 강원도 강릉시에서 생산한 생감(대봉)을 말려서 곶감으로 제조하고, 상기 말린 곶감을 세척한 후 씨와 꼭지를 발라내었다. 또한 씨와 꼭지를 발라낸 곶감을 4등분으로 세절하였다.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. 상기 1.의 세절된 곶감을 -65℃로 냉동시킨 후, 5㎜Torr 감압하에 수분이 15%가 되도록 진공동결건조기로 건조시켰다. 또한 건조된 곶감을 초미립분쇄기로 분쇄시켰다.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. 상기 2.의 분쇄된 곶감을 수분 10%, 당도 60°Brix가 되도록 55℃에서 3.5시간 열풍건조시켰다. 또한 열풍건조한 분쇄된 곶감을 200mesh의 체로 체질하여 곶감분말을 제조하였다.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.
<실시예 2-9> 냉동온도와 수분함량(진공동결건조시)을 달리한 곶감분말의 제조<Example 2-9> Preparation of dried persimmon powder with different freezing temperature and moisture content (during vacuum freeze drying)
상기 실시예 1과 같은 방법으로 곶감분말을 제조하되, 세절된 곶감의 냉동온도와 진공동결건조후의 수분함량을 이하 표 1과 같이 조정하여 곶감분말을 제조하였다.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.
[표 1][Table 1]
(단위:℃)Freezing temperature
(Unit: ℃)
나머지 조건
은 실시예 1
과 동일
Rest condition
Silver Example 1
Same as
<실시예 10-17> 열풍건조시의 온도와 유지시간을 달리한 곶감분말의 제조Example 10-17 Preparation of dried persimmon powder with different temperature and holding time during hot air drying
상기 실시예 1과 같은 방법으로 곶감분말을 제조하되, 열풍건조시의 온도와 유지시간을 이하 표 2와 같이 조정하여 곶감분말을 제조하였다.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.
[표 2]TABLE 2
(단위:℃)Hot air drying temperature
(Unit: ℃)
(단위:시)Hot air drying time
(Unit: hour)
나머지 조건
은 실시예 1
과 동일
Rest condition
Silver Example 1
Same as
<비교예 1> 감분말의 제조Comparative Example 1 Preparation of Persimmon Powder
1. 강원도 강릉시에서 생산한 생감(대봉)을 세척한 후 씨와 꼭지를 발라내었다. 또한 씨와 꼭지를 발라낸 감을 4등분으로 세절하였다.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. 상기 1.의 세절된 감을 -65℃로 냉동시킨 후, 5㎜Torr 감압하에 수분이 15%가 되도록 진공동결건조기로 건조시켰다. 또한 건조된 감을 초미립분쇄기로 분쇄시켰다.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. 상기 2.의 분쇄된 감을 수분 10%, 당도 60°Brix가 되도록 55℃에서 3.5시간 열풍건조시켰다. 또한 열풍건조한 분쇄된 감을 200mesh의 체로 체질하여 감분말을 제조하였다.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.
<비교예 2> 열풍건조의 추가공정이 없는 곶감분말의 제조Comparative Example 2 Preparation of Dried Persimmon Powder without Hot Air Drying
상기 실시예 1과 같은 방법으로 곶감분말을 제조하되, 실시예 1의 3.과정을 생략하고 곶감분말을 제조하였다.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.
실시예 18-22 곶감분말을 포함하는 곶감분말함유식품의 제조 Example 18-22 Preparation of Dried Persimmon Powder Containing Dried Persimmon Powder
상기의 실시예 1의 방법으로 제조된 곶감분말을 이용하여 이하의 곶감분말을 포함하는 곶감분말 함유식품을 제조하였다.Using persimmon powder prepared by the method of Example 1 was prepared persimmon powder containing foods containing the persimmon powder as follows.
<실시예 18> 곶감분말을 포함하는 빵류의 제조Example 18 Preparation of Bread Containing Dried Persimmon Powder
통상의 식빵을 만드는 방법으로 식빵을 제조하되, 식빵의 주원료인 밀가루 중량대비 실시예 1의 방법으로 제조한 곶감분말 5중량부를 첨가하여 식빵을 제조하였다. 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.
<실시예 19> 곶감분말을 포함하는 떡류의 제조Example 19 Preparation of Rice Cakes Containing Dried Persimmon Powder
통상의 절편을 만드는 방법으로 절편을 제조하되, 절편의 주원료인 쌀가루 중량대비 실시예 1의 방법으로 제조한 곶감분말 5중량부를 첨가하여 절편을 제조하였다.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.
<실시예 20> 곶감분말을 포함하는 면류의 제조Example 20 Preparation of Noodles Containing Dried Persimmon Powder
통상의 칼국수면을 만드는 방법으로 칼국수면을 제조하되, 칼국수면의 주원료인 밀가루 중량대비 실시예 1의 방법으로 제조한 곶감분말 5중량부를 첨가하여 칼국수면을 제조하였다.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.
<실시예 21> 곶감분말을 포함하는 양갱의 제조Example 21 Preparation of Yokan Containing Dried Persimmon Powder
통상의 양갱을 만드는 방법으로 양갱을 제조하되, 양갱의 주원료인 과당 중량대비 실시예 1의 방법으로 제조한 곶감분말 10중량부를 첨가하여 양갱을 제조하였다.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.
<실시예 22> 곶감분말을 포함하는 초콜릿의 제조Example 22 Preparation of Chocolate Containing Dried Persimmon Powder
통상의 초콜릿을 만드는 방법으로 초콜릿을 제조하되, 초콜릿의 주원료인 설탕, 카카오 혼합물 중량대비 실시예 1의 방법으로 제조한 곶감분말 10중량부를 첨가하여 초콜릿을 제조하였다.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.
<실험예 1> 곶감분말의 품질분석 및 관능검사Experimental Example 1 Quality Analysis and Sensory Evaluation of Dried Persimmon Powder
1. 곶감분말의 품질분석1. Quality Analysis of Dried Persimmon Powder
1) 곶감분말의 수분함량과 당도 측정 1) Determination of Water Content and Sugar Content of Dried Persimmon Powder
실시예들의 방법으로 제조된 곶감분말의 수분함량과 당도를 측정하였다.Moisture content and sugar content of dried persimmon powder prepared by the method of Examples were measured.
동결건조한 곶감을 가공하는 과정에서 대기상태의 상대습도(RH)가 높아 흡습을 함으로써 덩어리가 생기거나 엉겨 붙는 현상이 발생하여 보관상 문제가 되거나 갈변이 진행되는 등 품질의 열화(劣化 , deterioration)가 일어난다. 이러한 이유는 유리당 중의 과당(fructose)이 흡습 조해성(hygroscopic property)을 갖기 때문에 일어나는 현상이며, 이를 방지하기 위해서는 분말화 공정이 끝난 후 반드시 저온에서(50~60℃) 열풍건조기로 약 2~3시간 건조시켜 엉김을 방지하는 것이 매우 중요하다. 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.
따라서 본 발명은 동결건조, 분쇄, 건조, 체질, 포장 과정을 거쳐 흡습을 방지하였으며 이렇게 제조한 곶감분말은 알미늄팩 포장지의 진공포장 혹은 일반포장 상태로 1년 이상의 보존이 가능하며, 냉장이나 냉동 보관 시는 더욱 안정한 상태로 보관이 가능하다. 실시예 1-17 및 비교예 1, 2의 방법으로 제조된 곶감(감)분말의 수분함량 및 당도의 분석결과를 이하 표 3에 나타내었다.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.
[표 3][Table 3]
(%)Water content
(%)
(°Brix)Sugar content
(° Brix)
(%)Water content
(%)
(°Brix)Sugar content
(° Brix)
(상기 표 3안의 수치는 소수점 이하는 반올리한 것임.)(The figures in Table 3 above are rounded to the nearest decimal point.)
상기 표 3에서 알 수 있듯이, 실시예 1-17의 방법으로 제조된 곶감분말의 수분함량은 7~13% 정도이며, 당도는 55~65°Brix 정도가 됨을 알 수 있었다. 이에 반하여 비교예 1의 방법으로 제조된 감분말은 당도에 있어서 상기 곶감분말에 훨씬 못 미치는 30°Brix 임을 알 수 있었다. 또한 비교예 2의 방법으로 제조된 곶감분말은 열풍건조의 과정을 거치지 않아 수분함량이 높은바, 저장성의 문제와 분말의 엉킴현상을 예상 할 수 있었다. 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) 곶감분말의 유리당 분석2) Free Sugar Analysis of Dried Persimmon Powder
상기 실험예에 의하여 밝혀진 대표적 최적조건의 실시예인, 실시예 1의 방법 으로 제조된 곶감분말을 선택하여 유리당 분석을 하였다. 유리당은 앞서 설명했듯이 곶감분말의 엉킴현상과 밀접한 관련이 있는바, 이에 대한 실험이 필요하게 되었다. 유리당의 분석은 시료(실시예 1의 방법으로 제조된 곶감분말) 일정량을 80% methanol 100ml를 가하여 80℃ 수용상에 환류법으로 2시간씩 3회 추출하여 진공감압농축기로 80℃ 이하에서 감암농축하고 증류수 50ml에 용해시킨 다음 diethyl ether로 추출 분획하여 탈지시킨 후 수층을 수포화 n-butanol로 2회 추출 분획하여 butanol층을 제거시킨 후 수층을 농축하고 50% methanol 5ml에 녹여 0.45μm membrane filter(millipore)로 여과한 후 HPLC(Waters 600, USA)로 분석하였다. 분석조건은 mobile phase와 flow rate는 acetonitrile/water(75:25)와 0.8ml/min로 하였으며, chart speed와 detector는 0.5cm와 RI differential refractometer를 사용하였고, attenuation과 injection volume은 각각 ×64와 20μl로 하였다.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.
상기 실험에 의한 유리당 함량 분석결과를 이하 표 4에 나타내었다. Table 4 shows the results of the analysis of free sugar content according to the experiment.
[표 4][Table 4]
(mg/100g)(mg / 100g)
(mg/100g)(mg / 100g)
(mg/100g)(mg / 100g)
(g/100g)(g / 100g)
21,343.3721,343.37
20,924.1320,924.13
00
42.2742.27
상기 표 4에서 알 수 있듯이, 유리당은 과당(fructose)과 포도당(glucose)이 약 50%씩 분석되었으며 자당(sugar)이나 맥아당(maltose)과 같은 이당류는 검출되지 않았다. 따라서 흡습조해성을 저하시킬 수 있는 정도의 유리당 함량을 포함한다 는 것을 알 수 있었다.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. 곶감분말의 관능검사2. Sensory Test of Dried Persimmon Powder
1) 관능검사 방법1) Sensory test method
상기 실시예 1-17의 방법들에 의하여 제조된 곶감분말과 비교예 1, 2의 방법으로 제조된 곶감(감)분말의 관능검사는, 패널(panel) 요원으로 관능검사의 경험이 많은 30명을 선발하여 관능검사를 실시하였다. 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.
관능검사는 상기의 실시예들을 비교예들과 비교하는 방식으로 실시하였고, 기준은 색(color), 향(flavor), 맛(taste), 물성(chewiness) 및 전체적인 기호도(overall acceptance)에 대해 9점 척도법으로 실시하였다(점수가 높을수록 기호도가 높은 것이며, 관능요원 30명의 평균을 내어 소수점 둘째자리 이하는 반올림하였다.).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) 관능검사 결과2) Sensory test result
[표 5] 곶감(감)분말의 관능검사 결과[Table 5] Sensory Test Results of Dried Persimmon Powder
상기 표 5에서 알 수 있듯이, 실시예들의 방법으로 제조된 곶감분말이 비교예 1 및 2의 방법으로 제조된 곶감(감)분말에 비하여 전반적으로 좋은 기호도를 가지는 것을 알 수 있었다. 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.
특히, 비교예 1의 제조방법으로 제조된 감분말은 맛에서 다른 실시예들에 비 하여 기호도가 낮았는데 이는 곶감이 아닌 생감을 이용한 결과이며, 주로 당도가 맛에 영향을 미치는 특성이 작용한 것으로 보였다. 또한 물성에서도 낮은 점수를 받았다.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.
또한 비교예 2의 제조방법으로 제조된 곶감분말은 열풍건조의 단계를 거치지 않아 특히 물성과 색에서 낮은 점수를 받았다. 이는 분말의 엉김현상과 그로인한 시각적 기호도의 저하가 원인이었다는 것을 알 수 있었다.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.
그 외에 향의 기호도에 있어서는 비교예와 실시예로 제조된 분말간의 유의적 차이는 없었다. In addition, there was no significant difference between the powders prepared by the comparative example and the example in the preference of the fragrance.
상기의 관능검사 실험으로 최고의 맛을 내기 위한 분말제조상의 최적의 조건을 찾을 수 있었다.The above sensory test experiment was able to find the optimum conditions for the powder manufacturing for the best taste.
<실험예 3> 곶감분말을 포함하는 곶감분말 함유식품의 관능검사Experimental Example 3 Sensory Evaluation of Dried Persimmon Powder Containing Dried Persimmon Powder
1) 관능검사 방법1) Sensory test method
상기 실시예 18-22의 방법들에 의하여 제조된 곶감분말함유식품의 관능검사는, 패널(panel) 요원으로 관능검사의 경험이 많은 30명을 선발하여 관능검사를 실시하였다. 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.
관능검사는 상기의 실시예들을 대조구들과 비교하는 방식으로 실시하였고, 기준은 색(color), 향(flavor), 맛(taste), 물성(chewiness) 및 전체적인 기호도(overall acceptance)에 대해 9점 척도법으로 실시하였다(점수가 높을수록 기호도가 높은 것이며, 관능요원 30명의 평균을 내어 소수점 둘째자리 이하는 반올림하 였다.).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) 관능검사 결과2) Sensory test result
[표 6] 곶감분말을 포함하는 곶감분말 함유식품의 관능검사 결과[Table 6] Sensory Test Results of Dried Persimmon Powder Containing Dried Persimmon Powder
(상기 표 6에서 대조구 1은 시중에 판매되는 식빵, 대조구 2는 시중에 판매되는 절편, 대조구 3은 시중에 판매되는 칼국수면, 대조구 4는 시중에 판매되는 양갱, 대조구 4는 시중에 판매되는 초콜릿을 나타낸다.)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.)
상기 표 6에서 알 수 있듯이, 실시예들의 방법으로 제조된 곶감분말을 포함하는 곶감분말 함유식품들이 대조구들보다 전반적으로 좋은 기호도를 가지는 것을 알 수 있었다. 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.
식빵, 절편 및 칼국수면에 있어서, 실시예의 방법으로 제조된 식품들이 대조구들보다 색(시각적 기호도), 향, 맛 및 물성에서 높은 기호도를 보인 것은 곶감분 말의 특유의 색태와 향 및 당도가 큰 영향을 미친 것으로 판단할 수 있었다. 아울러 주재료에 첨가된 곶감분말이 상기 식품의 제조과정에서 점도를 높여 보다 양질의 질감을 내어 물성에서도 보다 높은 기호도를 보인 것을 알 수 있었다. 따라서 본 발명의 곶감분말은 식품에 첨가되는 당의 대용물로써 식품첨가용 분말로의 이용이 가능하며, 곶감분말에 포함된 건강성분을 이용할 수 있게하는 이 중의 효과를 볼 수 있을 것으로 기대된다. 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.
양갱 및 초콜릿에 있어서, 실시예의 방법으로 제조된 식품들이 대조구들보다 맛 및 물성에서 높은 기호도를 보인 것은 곶감분말의 느끼하지 않은 당도와, 식품에 첨가하여 가공시의 점도상승(쫀득함)이 큰 영향을 미친 것으로 판단할 수 있었다. 색 및 향에 있어서는 양갱과 초콜릿이 원래 어두운 색이며 향이 없다는 점에서 큰 유의적 차이는 없는 것으로 판단되었다. 따라서 본 발명의 곶감분말은 이러한 기호식품에 첨가되는 식품첨가용 분말로의 이용이 가능할 것으로 기대된다.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.
본 발명의 곶감분말의 제조방법은 기존의 곶감을 분말로 가공하는 기술로 곶감 그대로의 맛과 영양을 유지시키며, 다양한 식품분야에의 응용을 가능하게 한다. 따라서 수요자에게는 먹거리에 관한 욕구충족을, 공급자에게는 이윤창출을 유도하며, 궁극적으로는 국가의 산업발전에 이바지 할 것으로 기대된다.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.
도 1은 강원도 강릉시에서 생산한 생감(대봉)을 나타낸 것이다.Figure 1 shows the raw persimmon produced in Gangneung-si, Gangwon-do (Daebong).
도 2는 생감(대봉)으로부터 제조된 곶감으로 진공동결건조를 위해 준비중인 것을 나타낸 것이다.Figure 2 shows that it is being prepared for vacuum freeze drying with dried persimmons prepared from raw persimmon (Daebong).
도 3은 진공동결건조된 곶감을 나타낸 것이다.Figure 3 shows the vacuum dried dried persimmon.
도 4은 건조된 곶감을 분쇄하기 위하여 사용하는 미립분쇄기 호퍼를 나타낸 것이다.Figure 4 shows the pulverizer hopper used to grind dried dried persimmon.
도 5는 분쇄된 후, 체로 걸러진 곶감분말을 나타낸 것이다.Figure 5 shows the dried persimmon powder sifted after pulverization.
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