KR101342452B1 - Persimmon Snack and itsmanufacturing method - Google Patents

Abstract

The present invention provides a method for preparing persimmon snacks, washing persimmons and removing inedible peels, stalks, and seed nuclei, cutting the cut pieces to a thickness of 6-7 mm, relative humidity 55-65 ° C., temperature 20-25 ° C., Sterilize and disinfect with ultraviolet rays for 25 to 30 minutes under the conditions of the wavelength of 250 to 280nm, and the moisture content of the cut piece is 70 to 75% under the conditions of temperature of 5 to 20 ℃, atmospheric pressure of 20 to 200mmHg, and wind speed of 1 to 3㎧. Dry under reduced pressure to In addition, the reduced-dried fruit slices were immersed in a mixed solution of Chongmyung-tang and honey at a ratio of 10: 1 to 10: 3 for 1.5 to 2 hours, dehydrated by a centrifuge for 1 to 2 minutes, and spray coated with browning inhibitor. And, after the aging and drying for 22 to 26 hours at a temperature of 15 ~ 17 ℃, wind speed 1 ~ 3㎧ conditions to produce a sweet snack, preparing a snack including a packing step of nitrogen-packed packaging or vacuum packaging It features.

Description

Persimmon Snack and itsmanufacturing method

The present invention relates to persimmon snacks and a method of manufacturing the same.

More specifically, it is a persimmon snack made from persimmon foods that can be used easily and conveniently at all times, without destroying the health beneficial ingredients present in persimmon, and furthermore, by using Chongmyungtang to contain higher nutritional ingredients. The present invention relates to a method for preparing persimmon snacks that can be prepared to prevent black stools, surface hardening, and incomplete desorption.

Persimmon contains a lot of sugars and energy, as well as minerals such as calcium, potassium, and magnesium, as well as ingredients such as vitamin A, vitamin C, and soluble tannins, which can be effective for high blood pressure, cough, bronchitis, hangover and diarrhea. It is said to be found as a health food, and dried persimmon dried persimmon is used to eliminate blood clots and to treat waste fever, blood soil, fissure, burial and hemorrhoids.

Usually, persimmons are eaten by just cutting persimmons, or dried persimmons, dried or dried persimmons, semi-dried persimmons, sliced persimmons, yeast, persimmon vinegar, and frozen red sea flakes. Development as a snack is not found. When the persimmon is prepared as a snack, if the manufacturing process by treating the milk, there is a disadvantage that the fat content is very high, causing an unpleasant odor caused by rancidity of fats and oils in circulation and not feel the taste of fresh persimmon. In addition, although the persimmon can be completely dried to remove moisture, it can be manufactured as a snack. However, when the product is opened, there is a problem of absorbing moisture in the air, sticking to each other, and getting wet and deteriorating texture.

The present invention was created in order to more actively solve the above problems, to prevent the destruction of nutrients when the persimmon is manufactured with other foods, and in the process of producing and circulating persimmon snacks not currently found It is an object of the present invention to provide a method for producing a persimmon snack that prevents itself from freshness and deformation.

Method for producing persimmon snacks according to the present invention for achieving the above objects, to maximize the nutritional components by adding persimmon snacks, Chongmyeong-tang to the persimmon snacks, prepared as a favorite food that can be easily eaten at all times, It is manufactured to enable long-term storage.

In detail, the persimmon is cleaned and the inedible portions are removed to make slices, and the prepared reduced slices are sterilized and disinfected with ultraviolet rays, and dried under reduced pressure so that the moisture content of the reduced slices is 70 to 75%. The dried persimmon slices, which were dried under reduced pressure, were immersed in the mixed liquid consisting of Chong Myung-tang and honey in a ratio of 10: 1 to 10: 3 to absorb the mixed liquid into the persimmon slices, Dewatering to the separator, spray coating the browning agent on the surface of the dehydrated piece. In addition, aging and drying is carried out through the low-temperature cold-air drying of the coated cut piece is completed persimmon snack is less than 3% moisture content. When the finished persimmon snack, nitrogen-packed packaging or vacuum packaging improves the nutritional components and is always ready to enjoy as a favorite food is prepared persimmon snacks.

In addition, the centrifuge is characterized in that the rotational speed is 1300 ~ 1800rpm.

In addition, the Chong Myeongtang is composed of 10-15% by weight of Baeksin, 10-15% by weight of Seokchangpo, 10-15% by weight of paper, 55-65% by weight of water.

In addition, the Chongmyeongtang 3.4 ~ 5.2% by weight, 3.4 ~ 5.2% by weight, Seokchangpo 3.4 ~ 5.2% by weight, 3.4 ~ 5.2% by weight, sewage 3.4 ~ 5.2%, acid about 3.4 ~ 5.2%, ginseng 2.7 ~ 4.3%, Astragalus 2.7 ~ 4.3% by weight, horse riding 2.3-3.5% by weight, 2.3-3.5% by weight, 1.0-1.7% by weight, 1.0-1.7% by Earl, 1.0-1.7% by white bean, 55-65% by weight of water It is done.

In addition, the browning inhibitor is characterized in that the content of magnesium chloride, ascorbic acid, citric acid, sodium chloride is 0.1 to 7% by weight, respectively. .

Gam snacks according to the present invention can be expected the following effects.

Persimmon snacks can be enjoyed by including the nutrients of Chong Myung-tang without destroying the beneficial nutrients (inorganic salts such as sugars, calcium and magnesium, and vitamin A, vitamin C and soluble tannins) of persimmons. In order to remove the bitterness caused by the addition of Chongmyung-tang to persimmon snacks, the sweetness of persimmons is added to the honey and the honey is absorbed so that it can be enjoyed without the discomfort of feeling the bitterness. It has excellent long-term storage and is always easy and easily accessible.

1 is a process chart showing a method for manufacturing a snack.

The present invention, in the production of persimmon snacks, in addition to the nutritional components of the persimmon contains the nutritional component of Chongmyeongtang, it can be stored for a long time, it is an object to provide a feature that can be easily accessible as a favorite food.

In addition, the advantages and features of the present invention, and a method of achieving them will be apparent with reference to the embodiments described below in detail with the accompanying flowchart. However, it is to be understood that the present invention is not limited to the disclosed embodiments, but may be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. It is intended that the disclosure of the present invention be limited only by the terms of the appended claims.

First, a method of manufacturing Chong Myung-tang will be described. Chongmyeongtang is cleanly washed with running cold water by mixing three kinds of medicines: 100g Baeksin, 100g Wonji, and 100g Seokchangpo. 10 liters of water is added to the washed medicinal herbs, and nutrients are extracted and used at 95 to 100 ° C. for at least 5 hours. Chongmyeongtang boiled for 5 hours to filter the burlap cloth or sieve to remove the dried chongmyeongtang is completed. In addition, three kinds of ingredients, such as Chongmyeongtang, can be put, but in addition to Baeksin, Wonji, and Seokchangpo, sewage 100g, 100 grams of ginseng, 80 g of ginseng, 80 g of horseshoe, 65 g of horseshoe, 65 g of brown root, 30 grams of ginseng, 30 g of white pear, and yellow baek Adding 30g can be mixed with 12 kinds of herbs to produce Chongmyeongtang.

Next, a method for producing browning inhibitor will be described. The browning inhibitor is characterized in that the content of magnesium chloride, ascorbic acid, citric acid, sodium chloride is 0.1 to 7% each. When preparing the browning inhibitor, it may be prepared by inserting three kinds of ascorbic acid, vitamin E, magnesium chloride, unlike the included material. At this time, the content of ascorbic acid, vitamin E, magnesium chloride is prepared by adding the same amount in 0.1 ~ 7.0%. The browning agent, to keep the color, taste, aroma, nutrition, etc. of the persimmon pulp, it is characterized by long-term storage of the product thereby.

Next, a method for producing a gummy snack will be described. The manufacturing method for producing the snack is prepared in the order of the preparation step, disinfection step, the first drying step, immersion step, dehydration step, coating step, second drying step, packaging step as shown in the process shown in FIG.

More specifically, the preparation steps are configured in the first order. The preparation step, to wash the persimmons in running water clean, remove the parts that can not eat the shells and taps and seeds. As described above, the persimmons are removed to a thickness of 6-7 mm so that the persimmons can be easily eaten as a favorite food.

In a second order, a sterilization step is constructed. Relative humidity after the preparation step is a relative humidity of 55 ~ 65 ℃, the temperature is maintained at 20 ~ 25 ℃, UV sterilization and disinfection for 25 to 35 minutes in a space installed a lamp with a wavelength of 250 ~ 280nm. This is to remove microorganisms in persimmon, and when the relative humidity is 70 ℃, the microorganism removal is insufficient at 67%, and when the relative humidity is 80 ℃, the microorganism sterilization is insufficient at the 60%. According to the relative humidity of 55 ~ 65 ℃, microbial sterilization was optimized. In addition, when room temperature is maintained at 20 to 25 ℃ prevents the growth of microorganisms, can effectively sterilize microorganisms. In addition, the use of a lamp having a wavelength of 300 to 400 nm causes the microorganisms to multiply, thereby facilitating the suppression and sterilization of the microorganisms using a lamp having a wavelength of 250 to 280 nm. As described above, the maximum effect can be seen between 25 and 35 minutes in a place where the lamp meets the humidity, temperature, and wavelength, and when the time is 25 minutes or less, the microorganism may not be properly sterilized, and After the 35 minutes or more, the microorganism is well sterilized, but since it may adversely affect the cut pieces, sterilization and sterilization is performed for 25 to 35 minutes.

In the third order, the first drying step is configured. After the sterilization step, the reduced pieces are dried under reduced pressure so that the moisture content of the reduced pieces becomes 70 to 75% in a space where the conditions of temperature 5 to 20 ° C. and air pressure of 20 to 200 mmHg are satisfied. If the above conditions are not met and the hot air drying is performed, the black side of the product, surface hardening, and incomplete desorption occur, which adversely affects the product. In addition, as the temperature decreases, the relative humidity changes, and as the temperature increases, the temperature is maintained at 5 to 20 ° C. to facilitate the growth of microorganisms, and when the pressure is lower than 20 to 200 mmHg, it promotes moisture evaporation. When the pressure is high, it is not easy to control the difference between the blowing and the blowing, so the first drying step is performed within the same range as the above conditions.

In the fourth order, the immersion stage is configured. In immersing the cut pieces, which have been subjected to the first drying step, in Chong Myeong-tang, honey is added to the Chong Myung-tang prepared above to make a mixed solution. At this time, the weight ratio of Chongmyeongtang and honey is completed by mixing 10: 1 to 10: 3, the temperature of the mixed solution to put the reduced pieces is maintained at 15 ~ 20 ℃. When the ratio of Chong Myung-tang and honey is 10: 1 to 10: 3, when the ratio of honey is less than 1, a mixed liquid having a weak sweetness and a strong bitter taste is completed, and when the ratio of honey is 3 or more, The sweetness is strong, and a lot of stickiness occurs, so the weight ratio of Chong Myung Tang and honey is 10: 1 to 10: 3. In addition, in maintaining the temperature of the mixed liquid at 15 to 20 ℃, the lower the temperature, the less the amount of the mixed liquid absorbed by the reduced pieces, the longer it takes a disadvantage, the higher the temperature, the higher the absorbed into the reduced pieces It works well, but the fruit slices are cooked due to the high temperature, deteriorating taste and nutrients. On the contrary, since the temperature of the mixed solution is maintained at 15 to 20 ° C., the mixed liquid is also absorbed smoothly in the reduced pieces, and the taste and nutrients of the reduced pieces are immersed so as not to deteriorate. In immersion as described above, immersion is performed until the moisture content of the reduction piece becomes 95% or more.

In the fifth order, a dehydration step is formed. The immersion piece after the immersion step contains more than 95% of the moisture in the immersion piece, the water falls to the next step, and to prevent the sticky honey from sticking to the surface, 1 minute using a centrifuge Dehydrate for 2 minutes. At this time, the rotational speed of the centrifuge is 1300rpm to 1800rpm is appropriate, which is a dehydration is not properly performed when the rotational speed is lower than 1300rpm has a disadvantage that a lot of time dehydration, if rotated more than 1800rpm, Since there is a disadvantage in that the appearance is damaged, it must be dehydrated by rotating at 1300rpm to 1800rpm. At this time, dehydration is performed until the water content of the dehydrated decay pieces becomes 70% or less.

The coating step is carried out in the sixth order, the depletion step through the dehydration step is spray coating the anti-browning agent. When coated with browning agent, it prevents black stools, surface hardening and incomplete desorption of persimmon snacks, and keeps the color, taste, aroma, and nutrition of persimmon pulp unchanged, thereby improving storage. Long-term storage is possible.

The second drying step takes place in the seventh order. In the second drying step, the reduced pieces, which have undergone the coating step, are aged and dried for 22 to 26 hours in a space where conditions of a temperature of 15 to 17 ° C. and a wind speed of 1 to 3 kW are satisfied. At this time, if the drying is hot air drying, the nutrients contained in the chongmyeongtang and the reduction piece may be deteriorated, the shelf life of the product is shortened. In the second drying step, the water content is reduced until the moisture content falls below 5%, and when the water content is 5% or more, the ginseng snacks can stick together, become soft, and the water content is less than 5%. It is reborn as a sensational snack you can enjoy.

The packaging step takes place in the final eighth order. The packaging method of the packaging step may use a conventional confectionery packaging machine. For example, by nitrogen-packed packaging or vacuum packaging, it prevents air from flowing into the persimmon snacks located inside the wrapper, thereby serving to store for a longer time.

As described above, the production of the gummy snack is completed through eight steps. However, according to the embodiment described later differently from the above-described method it can be produced in various ways.

≪ Example 1 >

Wash persimmon, and remove shells, stems, and seed nuclei to make the cut piece into a thickness of 6-7mm.

The reduced pieces are sterilized and disinfected with ultraviolet rays for 25 to 30 minutes under conditions of a relative humidity of 55 to 65 ° C, a temperature of 20 to 25 ° C, and a wavelength of 250 to 280nm.

After the sterilization and disinfection, the reduced-piece pieces are dried under reduced pressure such that the moisture content of the reduced pieces becomes 5 to 10% under conditions of a temperature of 5 to 20 ° C., a pressure of 20 to 200 mmHg, and a wind speed of 1 to 3 kPa.

The reduced-dried reduced kerf is immersed in a mixed solution of Chong Myung-tang and honey at a weight ratio of 10: 1 to 10: 3 for 1 to 2 seconds, thereby making the moisture content of the reduced kerf 35%.

The reduced fraction having a moisture content of 35% is dehydrated for 1-2 minutes with a centrifuge.

Spray coating the browning inhibitor on the dehydrated piece.

The coated reduced pieces are aged and dried for 22 to 26 hours at a temperature of 15 to 17 ° C. and a wind speed of 1 to 3 ° C., thereby making a persimmon snack having a moisture content of less than 5%.

It manufactures a snack snack comprising a packing step of packing the nitrogen snack packed with nitrogen or vacuum.

≪ Example 2 >

Wash persimmon, and remove shells, stems, and seed nuclei to make the cut piece into a thickness of 6-7mm.

The reduced pieces are sterilized and disinfected with ultraviolet rays for 25 to 30 minutes under conditions of a relative humidity of 55 to 65 ° C, a temperature of 20 to 25 ° C, and a wavelength of 250 to 280nm.

After the sterilization and disinfection, the reduced-piece pieces are dried under reduced pressure such that the moisture content of the reduced pieces becomes 70 to 75% under conditions of a temperature of 5 to 20 ° C., an air pressure of 20 to 200 mmHg, and a wind speed of 1 to 3 kPa.

The reduced-dried reduced kerf is immersed in a mixed solution of Chong Myung-tang and honey at a weight ratio of 10: 1 to 10: 3 for 1 to 2 seconds, thereby making the moisture content of the reduced kerf 35%.

The reduced fraction having a moisture content of 35% is dehydrated for 1-2 minutes with a centrifuge.

Repeat the immersion and dehydration 2-3 times.

Spray coating the browning inhibitor on the dehydrated piece.

The coated reduced pieces are aged and dried for 22 to 26 hours at a temperature of 15 to 17 ° C. and a wind speed of 1 to 3 ° C., thereby making a persimmon snack having a moisture content of less than 5%.

It manufactures a snack snack comprising a packing step of packing the nitrogen snack packed with nitrogen or vacuum.

When manufacturing a gamma snack in the same manner as in Example 2, the absorption amount of Chong Myung-tang is increased, may include a large amount of nutrients of Chong Myung-tang, bitter taste is added to the taste of adults can be tastefully prepared.

≪ Example 3 >

Wash persimmons, remove peels, faucets and seed nuclei.

The persimmon is sterilized and disinfected with ultraviolet rays for 25 to 30 minutes under conditions of a relative humidity of 55 to 65 ° C., a temperature of 20 to 25 ° C., and a wavelength of 250 to 280 nm.

After the sterilization and disinfection are dried under reduced pressure so that the moisture content of the reduced pieces becomes 70 to 75% under the conditions of temperature 5 ~ 20 ℃, atmospheric pressure 20 ~ 200mmHg, wind speed 1 ~ 3㎧.

The reduced pressure dried persimmon is immersed in Chongmyeongtang for 1.5 to 2 hours, thereby making the water content of the reduced fraction more than 95%.

The persimmon with a moisture content of 35% is dehydrated for 2-3 minutes with a centrifuge.

Honey is coated on the surface of the dehydrated persimmon to a thickness of less than 0.5mm.

Spray the browning inhibitor to the honey-coated persimmon.

The coated persimmon is aged and dried for 22 to 26 hours at a temperature of 15 to 17 ° C. and a wind speed of 1 to 3 ° C., thereby making a persimmon snack having a moisture content of less than 15%.

It manufactures a snack snack comprising a packing step of packing the nitrogen snack packed with nitrogen or vacuum.

When the persimmon snack is prepared in the same manner as in Example 3, the persimmon snack is prepared similarly to dried persimmon, and is made of a snack similar to dried persimmon which absorbed Chongmyung-tang unlike persimmon. In addition, by coating honey, the coating of browning inhibitor can be made more smoothly.

In making a snack using persimmon by the above manufacturing method, to produce a persimmon snack containing Chongmyeongtang, which can be easily enjoyed at all times, the color, taste, aroma of persimmon flesh by the effect of low-temperature pressure drying and browning inhibitor coating It is dried without any change in nutrition, etc., thereby improving storage and enabling long-term storage. In addition, by adding Chongmyung-tang as in the present invention, including nutrients of persimmon and honey and Chongmyung-tang can be easily and easily consumed as a favorite food. In addition, as described above, the persimmon can be sliced into 6-7 mm before the first drying step, dried persimmon can be used, or a modified manufacturing can be used to remove seed kernels, shells, and stems without cutting sweet persimmons. Depending on the amount to be immersed, it can be prepared by sorting, for example, 15%, 30%, 50%, 75%.

Although the present invention described above has been described with reference to one embodiment, this is merely exemplary, and it should be clear to those skilled in the art that various modifications and equivalent other embodiments are possible therefrom. will be. Therefore, it is intended that the present invention cover the modifications and variations of this invention provided they come within the scope of the appended claims and their equivalents.

None.

Claims (4)

In the manufacturing method of persimmon snacks,
Washing the persimmon, and removing the shell, the stem and the seed nucleus to prepare a cut piece having a thickness of 6 to 7 mm;
A sterilization step of sterilizing and disinfecting the cut-off pieces which have been prepared in a condition of a relative humidity of 55 to 65 ° C., a temperature of 20 to 25 ° C., and a wavelength of 250 to 280 nm for 25 to 30 minutes;
A first drying step of drying the reduced weight pieces under reduced pressure so that the moisture content of the reduced weight pieces is 70 to 75% under conditions of 5 to 20 ° C, atmospheric pressure of 20 to 200 mmHg, and wind speed of 1 to 3㎧;
An immersion step of immersing the reduced pieces, which have undergone the first drying step, in a mixed solution of Chong Myung-tang and honey in a weight ratio of 10: 1 to 10: 3 for 1.5 to 2 hours,
A dehydration step of dehydrating the reduced pieces that have been immersed in a centrifuge at a rotational speed of 1300 to 1800 rpm for 1 to 2 minutes,
A coating step of spray coating a browning inhibitor on the dehydrated piece after dehydration;
A second drying step of aging and drying the reduced pieces that are subjected to the coating step at a temperature of 15 to 17 ° C. and a wind speed of 1 to 3㎧ for 22 to 26 hours to be finished as persimmon snacks,
Method of producing a snack snack comprising a packaging step of nitrogen-packed packing or vacuum packaging the passed through the second drying step.

The method of claim 1,
The browning inhibitor is a magnesium chloride, ascorbic acid, citric acid, sodium chloride content of 0.1 to 7% by weight of the production method of the persimmon snack.
The method of claim 1,
The Chong Myeong-tang, 10-15% by weight of Baeksin, 10-15% by weight of Seokchangpo, 10-15% by weight of paper, 55-65% by weight of water, characterized in that the manufacturing method of persimmon snacks.
The method of claim 1,
The Chongmyeongtang, Baekboksin 3.4 ~ 5.2% by weight, Seokchangpo 3.4 ~ 5.2% by weight, raw paper 3.4 ~ 5.2% by weight, sewage 3.4 ~ 5.2% by weight, acid extract 3.4 ~ 5.2% by weight, ginseng 2.7 ~ 4.3% by weight, 2.7 ~ 4.3 Weight%, horseback riding 2.3 to 3.5% by weight, gal root 2.3 to 3.5% by weight, man-shaped 1.0 to 1.7% by weight, Earl 1.0 to 1.7% by weight, white and white 1.0 to 1.7% by weight, water 55 to 65% by weight Method of making persimmon snacks

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