KR102058398B1 - Manufacturing method of dried persimmon and dried persimmon prepared therefrom - Google Patents

Abstract

The present invention relates to a method for producing dried persimmon and dried persimmon according to the method, and in particular, peeling persimmon, removing the stem and the core, drying the persimmon from which the stem and the core have been removed, and the dried Inserting a subsidiary material into the persimmon, the subsidiary material is characterized in that at least one of glutinous rice cake, nuts, cheese, chocolate. Dried persimmon production method and dried persimmon according to the present invention has the advantage of high production efficiency, excellent nutrition, excellent overall flavor without astringent taste.

Description

Manufacturing method of dried persimmon and dried persimmon by the method {Manufacturing method of dried persimmon and dried persimmon prepared therefrom}

The present invention relates to a method of manufacturing dried persimmon and dried persimmon according to the method, and more particularly, after peeling the persimmon, the stem, seed, and the core are removed and dried, and the subsidiary material is removed at the portion where the stem, seed and the core are removed. The present invention relates to a method for producing dried persimmons by inserting the dried persimmons, improving production efficiency, improving nutrition, and improving flavor, and dried persimmons by the method.

Generally, dried persimmons are peeled before ripening, and then dried by hanging them in a well-ventilated place, such as large skewers or barley skewers.

Persimmon, the main ingredient of dried persimmon, is 83% less than other fruits, but contains more than 14% of sugar and most of the sugar is composed of glucose and fructose, so it is digested and absorbed well. In addition, persimmon has a low organic acid content, but also contains a large amount of inorganic salts of pectin, carotenoids, vitamin A, vitamin C, potassium and magnesium. In particular, vitamin C contained in persimmon is a nutrient that is not easily destroyed when exposed to heat, water, air and the like unlike the general vitamin C in the form of a precursor of vitamin C.

Persimmon has a bitter taste that is not found in other fruits because it contains tannins. In particular, such a tannin component is mainly contained in a large amount of the inner core of the white fiber connected to the nipple, such tannin component is not only tasteful but also high induces constipation.

On the other hand, the prior art related to the processing method of persimmon is as follows.

First, the Republic of Korea Patent No. 10-0746729 discloses a method of producing dried persimmons by spraying the green tea water and ginseng alone or mixed with the fumigation surface while drying the fumigated persimmon. However, dried persimmon prepared by the above method is prepared by simply spraying green tea water and ginseng water on the surface of the persimmon, and green tea water and ginseng are not evenly penetrated to the persimmon pulp. There is a limit to feeling.

In Korean Patent Application Laid-Open No. 10-2007-0076036, a method of peeling only a part of the skin of raw persimmons to be clearly distinguished from other dried persimmons has been proposed. However, this method has only a visual effect, there is a disadvantage that can not improve the nutrition, sensory and the like.

In addition, the above-mentioned prior documents also had a disadvantage that can not improve the astringent taste peculiar to persimmon.

KR 10-0746729 B1 KR 10-2007-0076036 A

Accordingly, an object of the present invention is to peel persimmon, remove the faucet, seed and core, and then dry to shorten the drying period to increase the production efficiency, as well as remove the faucet, seed and core to remove the unique astringent taste. There is.

In addition, another object of the present invention is to increase the overall flavor of the dried persimmon, as well as to increase the nutrition of the persimmon by inserting the subsidiary material in the portion of the stem, seed and the core removed to provide a high-value dried persimmon.

Method for producing a persimmon according to the present invention for achieving the above object, the step of peeling the persimmon, removing the faucet, seeds and core, drying the persimmon from which the faucet, seed and the core is removed, the dried Inserting a subsidiary material into the persimmon, the subsidiary material is characterized in that at least one of glutinous rice cake, nuts, cheese, chocolate.

After peeling the persimmon and removing the tap, the seed and the core, the step of immersing the persimmon from which the tap, the seed and the core have been removed is immersed in the red beet juice.

Inserting the subsidiary material into the dried persimmon, after applying a mixture of hongsi and red beet juice in a ratio of 1: 0.1 to 0.2 by weight on the surface of the subsidiary material, the persimmon material coated with the mixture It is inserted into the interior, and after the step of inserting, characterized in that it further comprises the step of redrying the persimmon inserted the material.

Peeling the persimmon and removing the tap, seed and core, after removing the tap, the seed and the core, to form one or more holes of 2 to 3mm in diameter, 4 to 6mm in depth on the surface of the peeled persimmon It is characterized by.

And dried persimmon according to the invention is characterized in that it is produced through the above method.

Dried persimmon production method according to the present invention and dried persimmon according to the method, the drying efficiency is high, the nutrition efficiency is excellent, there is no difference in the texture of the inside and outside of the persimmon, there is an advantage that the overall flavor is excellent without astringent taste .

In addition, there is an advantage that can also increase the preservation of dried persimmon.

1 is a manufacturing process of the dried persimmon according to the present invention.
Figure 2 is a photograph of the persimmon peeled shell, tap, seed and core in accordance with an embodiment of the present invention.
Figure 3 is a photograph of dried persimmons prepared according to one embodiment of the present invention.

Hereinafter, the present invention will be described in detail.

The dried persimmon according to the present invention includes the steps of peeling the persimmon, removing the faucet, the seed and the core, drying the persimmon from which the faucet, the seed and the core have been removed, and inserting a subsidiary material into the dried persimmon. However, the subsidiary material is characterized in that at least one of glutinous rice cake, nuts, cheese, chocolate.

Hereinafter, with reference to the accompanying Figure 1 will be described in detail the present invention.

Steps to Peel Sense, Remove Taps, Seeds and Hearts

First, persimmons are prepared and peeled, and the nipples, seeds and cores are removed.

Persimmons, which are the main ingredients of dried persimmons used in the present invention, are usually distributed for dried persimmons. Any persimmons available on the market can be used.

And the peeling may be made using a conventional method, for example, a knife, automatic peeler, etc., the removal of the tap, the seed and the core can also remove the core, which is a fiber part connected to the tap and the tap using a knife or the like. Of course, as shown in Figure 2, irrespective of the tool irrespective of the tool can be removed if the shell, stalks, seeds and core of the persimmon can be removed.

In addition, the process of removing the peel and the tap, seed and the core is irrelevant, it is natural that the peel, seed and the core can be removed after peeling, or peeled after removing the tap and the core.

In the present invention, the reason for removing the faucet, the seed and the core is to insert the subsidiary material into the part where the faucet, the seed and the core are removed through a post-process, as well as to remove the astringent taste due to the fiber of the core, constipation This is to prevent the back from being caused, and to dig the inside of the persimmon so that the inside and the outside of the persimmon are evenly dried.

On the other hand, as described above, after removing the persimmon peel, stem, seed, and core, one or more holes having a diameter of 2-3 mm and a depth of 4-6 mm may be formed on the surface of the peeled persimmon. This is not only for faster drying, but also to make the overall texture of the dried persimmon uniform by making the moisture content of the dried persimmon similar to that after drying. That is, the conventional dried persimmon is dried on the outside, but the inside was dried in the state of soft hongsi bar, the present invention through the formation of the hole, by making the water content of the dried persimmon similar to the overall texture of the dried persimmon It is good.

At this time, the hole forming method is not limited, and may be formed using, for example, an awl.

Drying the persimmons from which the faucets, seeds and cores have been removed

Next, the persimmon from which the stem, seeds, and the core are removed is dried.

Since the present invention is dried in a state in which the tap, the seed and the core are removed, the inside and the outside of the persimmon can be dried evenly, the texture of dried persimmon is excellent, and there is an advantage that the drying speed is faster.

At this time, the drying can be naturally dried by hanging the persimmon according to the traditional manufacturing method, preferably in the drying room can be carried out for 7 to 60 days at a temperature of 0 ~ 20 ℃ and humidity of 40 to 80%. In addition, in order to further increase the production efficiency, vacuum drying may be performed at room temperature vacuum for 3 to 10 days at a vacuum pressure of 5 to 10 kpa abs and 20 to 30 ° C.

Inserting a subsidiary material into the dried persimmon

And the submaterial is inserted into the dried persimmon.

In the present invention, the subsidiary material does not limit the kind, for example, glutinous rice cake, nuts, cheese, chocolate may be at least one kind, the nuts may be at least one kind of jujube, chestnut, almond, pecan, walnut. In addition, the said cheese, chocolate, etc. do not restrict the kind. For reference, Figure 3 is a photograph of the dried persimmon produced.

By inserting the subsidiary material directly into the dried persimmon through this step, it is possible to improve the overall nutrition of the dried persimmon, as well as to increase the overall sensory preference. In addition, when the glutinous rice cake or the like is used as a subsidiary material, it is also possible to consume as a meal substitute instead of a snack. In addition, the texture and taste of the dried persimmons are significantly different depending on the type of subsidiary materials, there is also an advantage that can be ingested by selecting various dried persimmons according to the taste of the intake.

The dried persimmon produced by the above method has an advantage that the drying speed is high, and thus the production efficiency is excellent, and the inside and the outside of the dried persimmon are evenly dried to have an excellent texture, and the sensory taste and nutritional value can be increased through the subsidiary materials.

On the other hand, the present invention may further include the step of peeling the persimmon, and removing the spigot, seed and the core, immersing the persimmon from which the spigot, seed and the core is removed in the red beet juice.

The red beet juice solution has the advantage of preventing the decay that may occur during drying or distribution through the antibacterial and antioxidant activity, as well as to improve the appearance by coloring the color of persimmon red. That is, the conventional dried persimmon was not beautiful in appearance because its color is close to black rather than red, and was easily exposed to fungi, such as contamination and decay during drying and distribution. This is to eliminate these shortcomings.

The red beet juice can be used to purchase commercially available products, or can be used to juice the red beet directly with a juicer.

And by immersing the persimmon and the red beet juice from which the faucet, seeds, and the core were removed at a room temperature of about 1: 5 to 10 by volume ratio for 10 to 60 minutes, as well as reddening the appearance of the persimmon, it provides antibacterial and antioxidant activity.

In addition, the step of inserting the subsidiary material in the dried persimmon, after applying a mixture of hongsi and red beet juice solution 1: 0.1 ~ 0.2 on the surface of the subsidiary material, the subsidiary material is applied to the mixture It can also be inserted inside the.

This is because while the sugar content of the dried persimmon is increased through hongsi, the antibacterial and antioxidant activity is increased through the red beet juice, and the subsidiary materials can also eliminate the fear of corruption and improve the color.

Here, the hongsi means a state in which the pacifiers, shells and seeds are removed, and the amount of the mixture is about 10 to 20 parts by weight based on 100 parts by weight of the submaterial.

However, when the mixture of the hongsi and red beet juice is applied and then inserted, the persimmon is inserted into the persimmons re-drying for 1 to 10 hours at a temperature of 0 ~ 20 ℃ and humidity of 40 to 80% hongsi and red It is desirable to remove the moisture of the beet.

At this time, the red beet juice may be provided in the same manner as the previous immersion step, the detailed description thereof will be omitted.

The dried persimmons produced as described above have the advantage of having a beautiful appearance and excellent sugar content, and can create high added value through subsidiary materials.

Hereinafter, the present invention will be described in more detail with reference to specific examples.

(Example 1)

After persimmons were prepared and peeled off, the nipples, seeds and cores were removed. Then, the persimmons, seeds and cores were removed and dried for 10 days in a drying chamber with a humidity of 0 to 15 ° C. and 40 to 80% of humidity.

(Example 2)

Prepared in the same manner as in Example 1, but was inserted glutinous rice cake as a subsidiary material.

(Example 3)

Prepared in the same manner as in Example 1, but the cheese was inserted as a submaterial.

(Example 4)

Prepared in the same manner as in Example 1, but the dark chocolate was inserted as a subsidiary material.

(Example 5)

After persimmons were prepared and peeled off, the nipples, seeds and cores were removed. The spigot, seeds, and cores of the persimmons were removed by dipping for 30 minutes in a red beet juice at room temperature, and then taken out, and dried for 10 days in a drying chamber having a temperature of 0 to 15 ° C and a humidity of 40 to 80%. And dried persimmon was prepared by inserting a walnut.

 At this time, the persimmon, seed and core were removed and the red beet juice was used in a 1: 8 volume ratio, the red beet juice was used to directly juice the ground portion of the red beet juicer.

(Example 6)

Example 5 was carried out in the same manner, but after applying a mixture of hongsi and red beet juice in a ratio of 1: 0.1 to 0.2 by weight on the surface of the walnut, insert the walnut coated with the mixture into the persimmon, The dried persimmon with the walnuts was further dried for 5 hours in a drying chamber of 0 ~ 15 ℃, humidity 40 ~ 80%. At this time, the mixture was applied by 10 parts by weight based on 100 parts by weight of the walnut.

(Example 7)

In the same manner as in Example 1, after removing the persimmon peel, stem, seed, and core, 20 holes having a diameter of 3 mm and a depth of 5 mm were formed on the surface of the peeled persimmon. The hole was formed by using an awl.

(Example 8)

In the same manner as in Example 6, after removing the persimmon shell, spigot and core, 20 holes having a diameter of 3 mm and a depth of 5 mm were formed on the surface of the peeled persimmon. The hole was formed by using an awl.

(Comparative Example 1)

After preparing and peeling persimmon, dried persimmon was dried for 10 days in a drying chamber of 0 ~ 15 ℃, humidity 40 to 80%.

(Test Example 1)

The sensory evaluation of dried persimmons of Examples 1 to 8 and Comparative Example 1 was carried out. The sensory evaluation was performed on 20 experienced sensory personnel on color, flavor, taste, texture and overall aceeptability. All samples were presented on white paper with a diameter of 10 cm and evaluated. The evaluation items for each treatment group were very good (5 points), good (4 points), moderate (3 points), poor (2 points), very poor. Evaluation was performed by the 5-point scale method of (1 point). And the results are shown in Table 1 below as the average value for 20 people.

Test Example 1 Results division color incense flavor Texture Overall preference Example 1 3.0 2.9 3.5 3.4 3.3 Example 2 3.1 3.0 3.4 3.5 3.4 Example 3 3.0 3.1 3.5 3.4 3.3 Example 4 3.2 3.0 3.4 3.5 3.3 Example 5 4.1 3.2 3.9 3.7 3.8 Example 6 4.2 3.3 4.0 3.7 3.8 Example 7 3.3 3.1 3.6 4.1 3.6 Example 8 4.3 3.3 4.2 4.2 4.0 Comparative Example 1 2.7 3.0 2.8 2.4 2.9

As can be seen in Table 1, it was confirmed that all of Examples 1 to 8 according to the present invention received a significantly higher evaluation in color, taste, texture and overall preference compared to Comparative Example 1. However, there was no big difference in incense. In addition, it was confirmed that Example 7 and Example 8 in which holes were formed on the surface of the persimmon received higher evaluation in the texture than other examples.

(Test Example 2)

The dried persimmons of Examples 1, 5, 6, 7 and Comparative Example 1 were stored at a temperature of 30 to 35 ° C. and stored at a humidity of 70 to 75% for 0 days (after fabrication), 1 week of storage, 2 weeks of storage and storage. After 8 weeks, the incidence of mold on the surface of dried persimmons was evaluated. Mold incidence was calculated by visually evaluating the area ratio (%) of mold in the total area of dried persimmon, the results are shown in Table 2 below.

Test Example 2 Results division
Mold development rate (%) 0 days 1 week 2 weeks 8 Weeks Example 1 0 0 0 3 Example 5 0 0 0 0 Example 6 0 0 0 0 Example 7 0 0 0 2 Comparative Example 1 0 0 2 14

As can be seen in Table 2, the embodiments of the present invention was confirmed that the incidence of mold is lower than in Comparative Example 1, in particular in Examples 5, 6 can be confirmed that the mold does not occur even after 8 weeks there was.

Having described the specific part of the present invention in detail, it is apparent to those skilled in the art that such a specific technology is only a preferred embodiment, and the scope of the present invention is not limited thereto. Therefore, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

Claims (5)

Peeling the persimmon and removing the faucet, seeds and heart;
Immersing the persimmons from which the faucets, seeds and cores were removed in a red beet juice for 10 to 60 minutes at room temperature;
Picking up and drying the persimmons immersed in the red beet juice;
Including the step of inserting at least one of the glutinous rice cake, nuts, cheese, chocolate in the dried persimmon,
The step of inserting the subsidiary material 10 to 20 parts by weight of the mixture of hongsi and red beet juice in a ratio of 1: 0.1 to 0.2 by weight based on 100 parts by weight of the subsidiary material, the mixture is applied to the surface of the subsidiary material Insert the finished material into the persimmon,
After the inserting step, the method of producing dried persimmons, characterized in that further comprising the step of re-drying the persimmon is inserted into the persimmon material in a temperature of 0 ~ 20 ℃ and 40 ~ 80% for 1 to 10 hours.
delete delete The method of claim 1,
Peeling the persimmon, removing the faucet, seeds and core,
Peeling the persimmon, after removing the spigot, seeds and core, the method of producing a persimmon characterized in that to form one or more holes of 2 to 3mm in diameter, 4 to 6mm in depth on the surface of the peeled persimmon.
Dried persimmons produced by the method of claim 1 or 4.

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