KR102389400B1 - Production method of dried persimmon paste enhancing preservative quality - Google Patents

Abstract

The present invention relates to a method for producing a high-quality and preservability-enhanced dried persimmon paste. The method includes: 1) a coarse grinding step of removing the top and seed of a dried persimmon and cutting the persimmon into large pieces; 2) a sugar immersion step of immersing and soaking the coarsely ground dried persimmon in a sugar solution; 3) a step of finely grinding the sugar-immersed dried persimmon to produce the dried persimmon paste; and 4) a step of sterilizing the dried persimmon paste without heating. In addition, the present invention relates to a method for producing dried persimmon latte by mixing milk with the dried persimmon paste produced by the method described above. The dried persimmon paste of the present invention is excellent in flavor and taste of persimmon itself by sensory enhancement based on ascorbic acid and sugar solution coating. According to the present invention, two sterilization methods (carbonic acid high-pressure sterilization and UV sterilization) are combined for the dried persimmon paste, and thus the effect of microbial reduction can be maximized even without investing in expensive equipment.

Description

Production method of dried persimmon paste enhancing preservative quality

The present invention relates to a method for producing a high-quality dried persimmon paste with improved preservation.

Persimmons are broadly classified into sweet persimmons and astringent persimmons, and compared to other fruit trees, there are no major difficulties in cultivation such as fertilization or spraying of pesticides, which greatly contributes to increasing the income of growers. Persimmons are known to have pharmacological effects such as aiding digestion, strengthening organs, hemostasis, relieving asthma, hangover, intestinal action, and tonic action, and are also effective in preventing adult diseases such as arteriosclerosis and high blood pressure in recent years. It is known that consumption is increasing in Korea. In particular, dried persimmon stalks are said to be corpses, so it is said that they are effective in stopping hiccups when eaten by decoction.

However, persimmons having the above advantages are difficult to store because they are shipped at once like other fruits and vegetables. As mentioned above, dried persimmons have various nutritional and physiological and functional characteristics because they are concentrated and contain active ingredients of persimmons. There is a problem in that a large amount of yawning dried persimmons generated in the process lose their commercial value as dried persimmons and are distributed in the market in an unsanitary condition.

In addition, persimmons, which are generated in large amounts during peeling to manufacture dried persimmons, are rich in color components such as carotenoids, polyphenols such as tannins, and dietary fibers, and have various functions, so they are not particularly utilized even though they have high utility value as new materials. As a result, large amounts of persimmons generated during the manufacturing process of dried persimmons are being thrown away around farmhouses, in fields, in fields, etc. is causing

In this situation, a method for manufacturing retort dried persimmon porridge using persimmon skin and persimmon as raw materials has been recently developed and reported. Domestic Patent Application No. 10-1995-0025462 describes 'retort dried persimmon porridge and its manufacturing method'. A manufacturing method of fertilized fruit using dried persimmon has also been developed and three cases have been reported. Domestic Patent Application No. 1992-0011825 describes 'Manufacturing method of instant fertilized fruit,' and Korean Patent Application No. 1994-0018050 includes 'Instant fertilized fruit.' 'Manufacturing method' and 'Manufacturing method of crystal and beverage' are described in Korean Patent Application No. 1995-0037340, respectively. In addition, 'a new food ingredient using dried persimmon' in Korean Patent Application No. 1990-0015883, and 'a method of manufacturing persimmon using persimmon skin and persimmon' are disclosed in Korean Patent Application No. 10-2001-0007364, respectively.

As is well known, Koreans have traditionally manufactured dried persimmons by peeling the persimmons and allowing warm sunlight to pass through them well in cold weather. Dried persimmon, which is evaluated as one of the excellent processed foods, has a moisture content of around 25-30% and is dried a lot. It has been used as a snack food that can be enjoyed by everyone, young and old.

On the other hand, persimmon, the raw material of dried persimmon, has been used for various purposes, and one of them is persimmon vinegar. In addition, various developments are being attempted as foods other than vinegar using persimmons.

Dried persimmons have a difference of 3 times to 10 times or more compared to persimmons. In particular, potassium and vitamin A maintain eye health, anticancer action, antioxidant action, mucosal component, growth promotion, and healthy skin maintenance. It has a great effect on the human body in its excellent effect on the back. Dried persimmons, which have a much higher efficacy than persimmons, have been mainly used only as snacks, and there are very few examples of them being used as food supplements such as vinegar.

Persimmon is a fruit unique to East Asia with weak cold resistance and is native to Korea, China, and Japan. Persimmons are mainly used for raw food, and are also used for processing and industrial raw materials.

The main component of persimmon is sugar, which contains 13 to 15%, and contains a lot of glucose and fructose. The sugar content is slightly different depending on sweet and astringent persimmons. In addition, it is rich in vitamins A and B and contains 30-50 mg of vitamin C per 100g. In addition, it contains pectin and carotenoids, and the color of the fruit is due to the carotenoid pigment of the skin, and the content of dark orange lycopin is related to the sunlight conditions in autumn.

Dried persimmons with astringent taste are picked before they are fully ripe, peeled thinly, threaded on a large skewer or scallop skewer, hung in a sunny and well-ventilated place to dry, and when the moisture is about 1/3 dry, remove the seeds from the inside, trim and reapply Dry it. If you wrap them in rice straw, arrange them in a box, and leave them sealed, the persimmons are completely dried and white powder of glucose (glucose) is formed on the surface. In this way, when a raw persimmon is made from dried persimmon, it not only increases the sugar content, but is also rich in nutrients such as vitamins, calcium, and tannin. It is also known to be effective in preventing adult diseases such as arteriosclerosis and high blood pressure. On the other hand, as the dietary life of modern people is improved, diversity in food is being pursued.

However, in the prior art, a method of manufacturing fruit wine using persimmon juice (Korea Patent No. 526,393), a method of producing persimmon by yeast fermentation of sterilized unsoftened persimmon or red persimmon or sugar used as a carbon source to produce persimmon (Korean Patent No. 349,037) Ho) and a method of producing persimmon by adding persimmon vinegar (Korea Patent Publication No. 2008-0061904), etc. does not exist.

Therefore, while the present inventors were seeking to develop various products using dried persimmons, they confirmed that the taste of the dried persimmon paste using the sugar immersion of the dried persimmon was high, and improved the shape retention through the addition of powdered cellulose, ascorbic acid and sugar solution coating. The present invention was completed by confirming that the preservation of the dried persimmon paste was improved through the combination of carbonic acid autoclaving and UV sterilization along with improved sensory properties.

It is an object of the present invention to provide a method for producing a high-quality dried persimmon paste with improved palatability and functionality and improved preservation by improving physical properties by utilizing dried persimmons having useful functionality for the human body.

In order to achieve the above object, the present invention is 1) a coarse grinding step of removing the stem and seeds of the dried persimmon and cutting it large; 2) a sugar soaking step of immersing the coarsely pulverized dried persimmon in a sugar solution; 3) preparing a dried persimmon paste by finely pulverizing the dried persimmon; And 4) non-heat sterilizing the dried persimmon paste; provides a method for producing a paste using the dried persimmon comprising.

In addition, the present invention provides a method for preparing a dried persimmon latte by mixing the dried persimmon paste prepared by the above method with milk.

Hereinafter, the present invention will be described in detail.

The present invention is 1) a coarse grinding step of removing the stem and seeds of the dried persimmon and cutting it large; 2) a sugar soaking step of immersing the coarsely pulverized dried persimmon in a sugar solution; 3) preparing a dried persimmon paste by finely pulverizing the dried persimmon; And 4) non-heat sterilizing the dried persimmon paste; provides a method for producing a paste using the dried persimmon comprising.

In the method for producing a paste using dried persimmons of the present invention, it is preferable to include the step of combining the dried persimmon component of the dried persimmon paste prepared in step 3) with ascorbic acid, and coating it again with a sugar solution, and the coarsely pulverized It is preferable to immerse the dried persimmon in a sugar solution of 50% by weight or more for 1 hour or more, and in this case, it is preferable to attach powdered cellulose to the coarsely pulverized dried persimmon after the completion of the sugar soaking.

In addition, in the method for producing a paste using dried persimmon of the present invention, the non-heat sterilization is preferably performed using UV sterilization and carbonic acid pressure sterilization. , It is more preferable that the carbonic acid autoclaving is performed by pressurizing carbon dioxide gas of 30 to 60 atmospheres at room temperature for 10 to 60 minutes and then rapidly decreasing it within 1 minute.

In addition, the present invention provides a method for preparing a dried persimmon latte by mixing the dried persimmon paste prepared by the above method with milk.

Dried persimmon paste according to the present invention is rich in vitamins, has a high content of carbohydrates such as glucose, fructose, and mannose sugar, and the organic acid content is insignificant. The scent and taste of persimmon itself are excellent due to the sensory improvement by coating, and by combining the two sterilization methods by sterilizing dried persimmon with ultraviolet light and carbonic acid pressure sterilization, it is possible to maximize the effect of reducing microorganisms without requiring expensive equipment investment. There are advantages that can be

Hereinafter, the present invention will be described in each step.

Step 1: Coarse pulverization step

After washing the dried persimmons, remove the seeds and stems of the dried persimmons and cut them into large pieces. Specifically, the dried persimmons are put in water at 100° C. and instantaneously sterilized and washed to remove mold and foreign substances attached to the dried persimmons, and then the stems of the dried persimmons are removed, the seeds are removed, and the dried persimmons are roughly crushed into a slide shape of about 10 to 15 mm.

2nd stage: the immediate stage

The coarsely pulverized dried persimmons are immersed in a sugar solution of 50% by weight or more for 1 hour or more to drizzle. After completion of the drying, powdered cellulose is added to the dried persimmon to improve shape retention and texture. The powdered cellulose is separated by acid hydrolysis treatment of bamboo pulp, and does not impair the characteristics of food, such as texture and flavor, and provides good chewing feeling while retaining shape.

Foods to which powdered cellulose is added greatly affect the average particle diameter and shape of the food, and it is preferable that the average particle diameter is small. When powdered cellulose having a small average particle diameter is efficiently adhered to the surface of food, there is a problem in that the sprayability decreases. Powdered cellulose brings about improvement in water holding properties of food, improvement of shape retention properties, improvement of anti-binding properties, improvement of texture (taste, chewiness, taste, etc.), adjustment of oil absorption, and improvement of water-repellent properties.

The powdered cellulose can improve or impart quality and physical properties, such as water retention, shape retention, and dispersion stability, without impairing properties such as texture and flavor inherent in foods such as processed foods. Although it is not clear why the excellent effect is expressed when powdered cellulose is added to the liquid dried persimmon, it is as follows. First, it is presumed that dried persimmons containing powdered cellulose are excellent in water holding properties and retaining properties from the point that powdered cellulose having a carboxymethyl group has high water retention properties and is a fiber (a point having crystallinity). Second, powdered cellulose has no stringiness and is highly viscous in a state of being dispersed in water. Since cellulose is tasteless and odorless, when powdered cellulose is added to dried persimmon, the dispersion stability of the food is improved. It is assumed that the characteristics such as texture and flavor inherent in dried persimmons are not impaired.

As a raw material for powdered cellulose, various plant materials such as wood, bamboo, hemp, jute, kenaf, and farmland waste, animal materials such as sea urchins, seaweeds, microorganisms such as acetobacter, etc. can be of origin, but using bamboo pulp it is preferable

Cellulose raw materials are high-speed rotary type, colloid mill type, high pressure type, roll mill type, when any one of the above is pulverized with a high-pressure homogenizer or pulverizer, and when these are purified by chemical treatment such as acid hydrolysis It may be a micronized cellulose powder micronized with a dispersion device such as , ultrasonic, or a wet high-pressure or ultra-high-pressure homogenizer, but it is preferably obtained by acid hydrolysis from the viewpoint of mass production and cost. The process of obtaining powdered cellulose by acid hydrolysis of bamboo pulp is known to those skilled in the art, and detailed description thereof will be omitted.

3rd Step: Grinding Step

Dried persimmon paste is prepared by finely pulverizing the dried persimmon, which has been sufficiently soaked, with a mixer or the like. This is filtered to about 30-50 mesh to remove contaminants. The paste is preferably in a soft, thick state and in a state in which dried persimmon powder is chewed, and the sugar content is 30 to 60 Brix.

Step 4: Coating Step

The dried persimmon component of the dried persimmon paste, which is the liquid of the powdered dried persimmon, is combined with ascorbic acid, and this is again coated with a sugar solution. Through this coating, a crisp texture is expressed and the initial color of the dried persimmon paste is maintained even during long-term storage.

Ascorbic acid (reduced vitamin C) is a substance with various functions as an antioxidant, but it is very oxidized and is converted to dihydroascorbic acid (oxidized vitamin C) or 2,3-diketogluconic acid by oxidation, There is a problem that the effect as vitamin C tends to weaken. In addition, when ascorbic acid is oxidized, ascorbic acid itself turns brown, or it reacts with amino acids in food or turns brown by the presence of metal ions, which causes the food to discolor and reduce the commercial value. For this reason, when adding ascorbic acid to food, it is necessary to carefully manage conditions such as storage temperature, oxygen, moisture, pH, and metal ions. Since it cannot but be taken, it is difficult to set it as an ideal management environment.

The present invention binds ascorbic acid to the dried persimmon of the dried persimmon paste and coats it with a sugar solution to prevent deterioration or discoloration of ascorbic acid even after long-term storage, stabilize it for a long time, and improve the feeling of chewing something crispy and light. can have Preferably, granular reduced palatinose having a structure similar to sugar is added to the dried persimmon paste together with ascorbic acid to bind them to the dried persimmon, and this is coated with a sugar solution as a nuclear component.

Ascorbic acid may use a component containing generally known ascorbic acid, sodium ascorbate, alkali metal salts of ascorbic acid, such as potassium ascorbate, and ascorbic acid, such as powdered fruit juice, abundantly. These may be used individually or in combination of 2 or more types. In addition to ascorbic acid, granular reduced palatinose is added. As said granular reduced palatinose, what was processed into a granular, chip|tip form, a crystal form, etc. is mentioned. When granular reduced palatinose is used, the crunchy texture is further increased during coating of the sugar solution, so that the change in texture can be made more clear. In addition, the size is preferably 10 to 50 mesh is very suitable in terms of work and texture.

Specifically, a coating water solution is prepared by mixing granular reduced palatinose with water. This is mixed with the dried persimmon paste prepared in step 3 above, and the material is coated with granular sugar to obtain a coating. At this time, if a sugar sweetener is added as a coating water solution, it is very suitable in that it accelerates the crystallization of the sugar.

The final sugar solution composition contains 5 to 45 wt% of sugar; 5 to 50% by weight of filler; 0.05 to 5% by weight of a binder; and the remainder of water. Preferably, a sugar solution composition consisting of 27 wt% of sucrose, 26 wt% of precipitated calcium carbonate, 1.5 wt% of gum arabic, 1.5 wt% of hydroxypropylmethylcellulose, 2 wt% of stearic acid, and the remaining amount of water was used for final coating.

Step 5: Non-Heat Sterilization Step

By using the dried persimmon paste with UV sterilization and carbonic acid high pressure sterilization, the preservation property is improved so that there is no change in quality even in long-term storage.

Sterilization is a necessary process in food processing. Here, sterilization refers to a process of improving the preservation of food and removing bacteria harmful to the human body by a physical or chemical method. There are two main methods for sterilizing food: a heat sterilization method and a non-heat sterilization method. Here, since the heat sterilization method is a sterilization method that applies heat, it may cause changes in the physical properties of food (taste, aroma, nutritional components, etc.), and thus the non-heat sterilization method is attracting attention.

The non-heat sterilization method has different applications depending on the target food, and each has advantages and limitations. For example, ultra-high pressure, vibrating magnetic field, antimicrobial, light pulse, hurdle technology, etc. can be applied to liquid food and solid food. On the other hand, the high-voltage pulsed magnetic field can be used for liquid foods, and irradiation can be used for solid foods. The above-described light pulse, vibrating magnetic field, and irradiation methods have the advantage of reducing the risk of secondary contamination after packaging. However, the non-heat sterilization method still has insufficient sterilization power compared to the heat sterilization method, and most food producers currently have heat treatment production facilities. are having difficulties with

In order to overcome the fact that the non-heat sterilization method according to the prior art focused on the sterilization effect independent of one sterilization method, in the present invention, two sterilization methods of carbonic acid autoclaving and UV sterilization were mixed. Through this, the disadvantages of each sterilization were complemented to satisfy both sterilization power and product stability, and economically, it was attempted to prevent excessive initial equipment investment and operating costs of each sterilization method. That is, each non-heating sterilization method requires a lot of cost, time, and effort for complete sterilization equipment and operation, but this was overcome by mixing them.

Specifically, UV sterilization is performed by irradiating a wavelength of 250 to 255 nm for 1 to 10 minutes, and carbonic acid autoclaving is a method in which carbon dioxide gas at 30 to 60 atmospheres is pressurized at room temperature for 10 to 60 minutes and rapidly reduced within 1 minute. .

In particular, carbonic acid autoclaving is a sterilization method that has not been used in the food industry until now, and it may not be easy for colored solid substances to access the inside of the material to be sterilized by UV. there is.

Carbonic pressure sterilization is to pressurize target microorganisms at a carbon dioxide gas pressure of several tens of atmospheres or more for several minutes to several hours to dissolve the gas into the cells, then reduce the pressure to atmospheric pressure to destroy and kill microbial cells. Due to its high solubility in water, the gas dissolved in the cell is strongly released out of the cell when the pressure is reduced to destroy the microbial cells. In addition, when the pressure reduction rate is increased, the sterilization effect is higher. Mechanical destruction of microbial cells by rapid decompression has an advantage in that enzymes or proteins present in the cells can be recovered without significant denaturation. The mechanism of carbonic acid autoclaving can be divided into the lethal action of the high-pressure gas at the time of pressurization and the mechanical effect of the rapid decompression of the high-pressure gas at the time of the decompression.

Carbonic acid pressure sterilization has several advantages, such as being safe, inexpensive, and because oxygen is removed by rapid decompression, improved food preservation after sterilization is expected.

Step 6: Liquid Tea Manufacturing Step

Dried persimmon latte, one of liquid teas, is prepared by adding and mixing the dried persimmon paste to milk. Even in this dried persimmon latte, it is preferable to feel the chewy feeling of the dried persimmon like the dried persimmon paste.

Hereinafter, preferred embodiments according to the present invention will be described in detail by presenting more specifically. However, the following examples are provided so that those of ordinary skill in the art can fully understand the present invention, and may be modified in various other forms, and the present invention is limited by the above examples. it is not Hereinafter, the effects of the present invention will be described through an embodiment.

<Example 1> Preparation of dried persimmon paste 1

7 kg of fresh persimmons (domestic, Korea) were put in 100°C water, instantaneously sterilized and washed, the stems of the dried persimmons were removed, the seeds were removed, and then coarsely pulverized in the form of a slide of about 12 mm. The coarsely pulverized dried persimmon was immersed in a sugar solution of 60% by weight for 2 hours or more to drizzle. The dried persimmon paste was prepared by finely pulverizing the dried persimmon with a mixer and filtering through 40 mesh to remove impurities. The paste was in a soft, thick state, the dried persimmon tissue was chewed, and the sugar content was 45 Brix. The dried persimmon paste was irradiated with ultraviolet (wavelength: 253.7 nm) for 2 minutes using a UV (ultraviolet) lamp. Again, the dried persimmon paste was pressurized with carbon dioxide gas of 40 atm at room temperature for 20 minutes and decreased rapidly within 1 minute to complete sterilization.

<Example 2> Preparation of dried persimmon paste 2

In Example 1, except for improving shape retention and texture by adding 20 parts by weight of powdered cellulose separated by acid hydrolysis treatment of bamboo pulp to 100 parts by weight of coarsely crushed dried persimmons in Example 1, Dried persimmon paste was prepared in the same process.

<Example 3> Preparation of dried persimmon paste 3

In Example 1, the powdered dried persimmon ingredients before non-heat sterilization were coated in order to develop a crispy texture and maintain the characteristic initial color of the dried persimmon paste even during long-term storage. Specifically, the dried persimmon powder component of the liquid dried persimmon paste was combined with ascorbic acid, and this was coated again with a sugar solution. Specifically, 10 parts by weight of ascorbic acid and 10 parts by weight of granular reduced palatinose were added to 100 parts by weight of the dried persimmon to allow the ascorbic acid to bind to the core component of the dried persimmon for about 10 minutes. Finally, 50 parts by weight of the granular sugar solution was mixed to prepare a final coating. The granular sugar solution is sucrose 27% by weight, precipitated calcium carbonate 26% by weight, gum arabic 1.5% by weight, hydroxypropylmethylcellulose (AN6 2910type, Samsung Fine Chemicals) 1.5% by weight, stearic acid (Emersol 7036 NF powder, Imeryol) Leo Chemical) 2% by weight and the balance water. In the above, gum arabic and stearic acid were first dissolved by stirring, and then sucrose and precipitated calcium carbonate were added and stirred. Stirring and dissolution were carried out while maintaining the temperature at 40°C, and the lysate was used to remove undissolved material by filtering it through a mesh of 250 μm mesh.

<Example 4> Preparation of dried persimmon latte

Dried persimmon latte was prepared by adding and mixing 15 parts by weight of the dried persimmon paste prepared in Example 1 to 100 parts by weight of milk.

<Comparative Example 1> Preparation of fresh persimmon paste

7 kg of fresh persimmons (domestic, Korea) were removed from stems and seeds and crushed to prepare a fresh persimmon paste through the same process as the dried persimmon paste of Example 1.

<Control group> Preparation of dried persimmon paste 1

A dried persimmon paste was prepared in the same manner as in Example 1, except that neither UV sterilization nor carbonic acid autoclaving was performed.

<Comparative Example 2> Preparation of dried persimmon paste 2

A dried persimmon paste was prepared in the same manner as in Example 1, except for UV sterilization.

<Comparative Example 3> Preparation of dried persimmon paste 3

A dried persimmon paste was prepared in the same manner as in Example 1, except that carbonic acid autoclave was not performed at all.

First, the material components and properties of dried persimmons and raw persimmons used in the present invention are shown in Table 1 below.

division Sugar content (Brix) moisture(%) Crude fat (%) Crude protein (%) Crude Fiber (%) Persimmon 56.2 48.4 0.14 1.76 2.2 raw persimmon 13.4 84.1 0.12 0.32 0.56

<Experimental Example 1> Sensory test

As a result of the sensory test, the dried persimmon paste of Examples 1 to 3 was superior in color and taste compared to the raw persimmon paste of Comparative Example 1, and it was felt that the dried persimmon paste was overall superior. That is, compared to the raw persimmon paste, it was confirmed that the acidity of the dried persimmon paste and the sugar-acid ratio of the sweetness were harmonized and the taste was good. In addition, in Example 2 containing powdered cellulose and Example 3 coated with ascorbic acid and sugar solution, chewing texture was improved, and color and taste were more excellent. The results are shown in Table 2 below.

division color incense taste chewy texture Comprehensive evaluation Example 1 4.1 4.8 4.2 3.2 16.3 Example 2 4.7 4.9 4.8 5.0 19.4 Example 3 4.9 4.9 5.0 5.0 19.8 Comparative Example 1 3.2 4.1 3.1 3.1 13.5

<Experimental Example 2> Sterilization power test

The number of microorganisms contained in the dried persimmon paste prepared in Example 1 and Control and Comparative Examples 2 and 3 was measured.

The control group showed a microbial range of 2840 to 6230 CFU/g, Example 1 showed a microbial range of 2 to 4 CFU/g, and Comparative Example 2 showed a microbial range of 318-526 CFU/g, and compared Example 3 showed a microbial range of 207-485 CFU/g.

Example 1 has the effect of reducing microorganisms by 99.86 to 99.99% compared to the control, Comparative Example 2 has the effect of reducing microorganisms by 81.48 to 94.90% compared to the control, Comparative Example 3 has the effect of reducing microorganisms by 83.93 to 96.68 compared to the control % was reduced. As a result, it was confirmed that Example 1 almost completely sterilized microorganisms, whereas Comparative Examples 2 and 3 had a significant amount of microorganisms remaining.

<Experimental Example 3> Conservation test

The number of microorganisms was periodically measured while the dried persimmon pastes prepared in Example 1 and Comparative Examples 2 and 3 were opened at 4° C. and room temperature for 4 weeks. The results are shown in Table 3 below. The unit of number of microorganisms is CFU/g.

division 0 days 1 week later 2 weeks later 3 weeks later 4 weeks later 4℃ room temperature 4℃ room temperature 4℃ room temperature 4℃ room temperature 4℃ room temperature Example 1 3 3 4 4 6 4 11 6 34 Comparative Example 2 422 473 526 533 2387 724 7659 2747 not measurable Comparative Example 3 342 408 479 498 2142 618 6867 2344 not measurable

As a result of the above test, in the dried persimmon paste of Example 1 of the present invention, there was no rapid increase in the number of microorganisms when stored at 4° C. and at room temperature for 4 weeks. It is considered desirable to store for 3 weeks at room temperature even at 4°C or more. In Comparative Examples 2 and 3, up to 3 weeks at 4° C. was okay, but above that, the microorganisms rapidly increased, and it was observed that they should not be stored for more than 1 week at room temperature. In Comparative Examples 2 and 3, when stored at room temperature for 4 weeks or more, the microorganisms rapidly increased, making it impossible to measure.

Above, the present invention has been described in detail with reference to preferred embodiments, but the present invention is not limited to the above embodiments, and various modifications can be made by those skilled in the art within the scope of the technical spirit of the present invention. This is possible.

Claims (5)

1) A coarse grinding step of removing the stems and seeds of dried persimmons and cutting them into large pieces;
2) a sugar soaking step of immersing the coarsely pulverized dried persimmon in a sugar solution;
3) improving shape retention and texture by adding powdered cellulose to the dried persimmon;
4) preparing a dried persimmon paste by finely pulverizing the dried persimmon to which the cellulose is added;
5) combining the dried persimmon component of the dried persimmon paste with granular reduced palatinose and ascorbic acid, and coating this again with a sugar solution; and
6) UV sterilization by irradiating the coated dried persimmon paste with a wavelength of 250 to 255 nm for 1 to 10 minutes, and carbon dioxide autoclaving that rapidly decreases within 1 minute by pressurizing carbon dioxide gas at 30 to 60 atmospheres at room temperature for 10 to 60 minutes Non-heat sterilization step, characterized in that; Method for producing a paste using dried persimmon comprising.
delete delete delete A method of preparing a dried persimmon latte by mixing the dried persimmon paste prepared by the method of claim 1 with milk.