KR20000074877A - Producing Method of Sweet Persimmon Snack - Google Patents

Producing Method of Sweet Persimmon Snack Download PDF

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Publication number
KR20000074877A
KR20000074877A KR1019990019113A KR19990019113A KR20000074877A KR 20000074877 A KR20000074877 A KR 20000074877A KR 1019990019113 A KR1019990019113 A KR 1019990019113A KR 19990019113 A KR19990019113 A KR 19990019113A KR 20000074877 A KR20000074877 A KR 20000074877A
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KR
South Korea
Prior art keywords
sweet
snack
persimmon
persimmons
sweet persimmon
Prior art date
Application number
KR1019990019113A
Other languages
Korean (ko)
Inventor
서광기
안광환
김인하
박두상
손길만
신원교
정대우
Original Assignee
김혁규
경상남도
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 김혁규, 경상남도 filed Critical 김혁규
Priority to KR1019990019113A priority Critical patent/KR20000074877A/en
Publication of KR20000074877A publication Critical patent/KR20000074877A/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/0014—Processes for conditioning, e.g. tempering, cooking, heating, cooling, boiling down, evaporating, degassing, liquefying mass before use or shaping
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

PURPOSE: A making method of a snack made of a sweet persimmon containing abundant sugar and vitamin C and A is provided to serve healthy food without losing the nutriments and increase consumption of the persimmon. CONSTITUTION: The snack made of sweet persimmons is produced by the followings : (i) removing stems, skins and stones of fully ripened sweet persimmons and cutting into pieces ; (ii) getting the persimmon puree by grinding the cut persimmons with 25-50wt% of water ; (iii) pouring the pureed sweet persimmon into a mold, freezing at -40 to -50°C and lyophilizing to remove water ; and then (iv) hot-air drying the water removed snack at 70-90°C to get a crisp snack of the sweet persimmons.

Description

단감 스낵 제조방법{Producing Method of Sweet Persimmon Snack}Producing Method of Sweet Persimmon Snack

본 발명은 단감을 원료로 하여 가공한 스낵에 관한 것이다.The present invention relates to a snack processed from sweet persimmon.

단감의 재배면적의 증가 및 성목화에 따른 생산량 증가와 가격하락으로 단감재배 농가의 불안이 가중되고 있다. 재배면적은 '90년 9.9천ha에서 '98년 23.5천ha로 2.4배 증가하였고, 생산량으로 보면 '90년 66천톤에서 '98년 209천톤으로 3.2배 증가하였으며 아직 결실이 없는 어린 과수가 35%로서 해가 갈수록 생산량이 늘어 날 것으로 예상되어 생과소비만으로는 한계에 봉착하여, 단감생과의 수출 및 가공을 통하여 단감산업의 안정화를 도모할 필요성이 있다. 단감의 저장 및 유통을 편리하게 하기 위해서는 단감에 많이 함유되어 있는 비타민 C, 비타민 A 등의 영양성분 감소를 최소화 시킬 수 있는 건조기술이 필요하다.Increasing plantation area of sweet persimmons, increasing output and falling prices following growing saplings have increased anxiety among farmers growing sweet persimmons. The cultivated area increased 2.4 times from 9.9 thousand ha in 1990 to 23.5 thousand ha in 1998, and the production volume increased 3.2 times from 66 thousand tons in 1990 to 299 thousand tons in 1998. As the production is expected to increase year by year, it is necessary to achieve stabilization of the sweet persimmon industry through export and processing with sweet persimmon. In order to facilitate the storage and distribution of sweet persimmons, a drying technique is needed to minimize the reduction of nutrients such as vitamin C and vitamin A in sweet persimmons.

기존의 단감 소비는 생과에 치중되어 왔으나 저장 및 유통이 불편하고, 치아가 부실한 노인계층이나 과실을 잘 깍지 못하는 어린이들이 먹기에는 불편함이 많다. 그리고, 단감에는 다른 과실과 달리 비타민 C 및 비타민 A의 영양분을 많이 함유하고 있어 이들 영양소의 손실을 적게하는 가공기술이 필요하다. 그리고, 단감은 다른 과일에 비하여 당을 많이 함유하고 있어 건조시에 딱딱해지거나 모형의 변형이 심할 수 있으므로 원하는 모양의 변화가 적은 제조공정이 요구된다.Conventional sweet persimmon consumption has been concentrated on fresh fruit, but it is inconvenient to eat and eat by children who have difficulty in storing and distributing and having poor teeth and fruit. And, unlike other fruits, sweet persimmon contains a lot of nutrients of vitamin C and vitamin A, so processing technology to reduce the loss of these nutrients is required. In addition, sweet persimmon contains more sugar than other fruits, which may harden during drying or deformation of the model, and thus, a manufacturing process requiring less change in desired shape is required.

도 1은 본 발명의 제조 공정도1 is a manufacturing process diagram of the present invention

단감의 스낵을 제조하는 본 발명의 기술적 구성과 작용을 실시예에 따라 상세히 설명하면 다음과 같다.When described in detail the technical configuration and operation of the present invention for producing a sweet persimmon snack as follows.

제 1공정 : 꼭지, 껍질, 씨 제거 및 파쇄 공정First step: tap, shell, seed removal and shredding

완숙한 단감을 꼭지, 껍질, 씨 등 비가식부를 제거한후 몇 조각으로 쪼갠후, 파쇄를 쉽게하기 위하여 물을 중량비로 25∼50% 정도 첨가하고, 파쇄기에서 약 2분 정도 파쇄하여 단감퓨레를 만든다.After removing the non-edible parts such as stalks, shells, and seeds, cut them into a few pieces, add water 25-25% by weight, and crush them for about 2 minutes in a crusher to make them easier to crush. .

제 2공정 : 모형 만들기 및 동결건조Second Process: Model Making and Freeze Drying

위에서 만든 단감퓨레를 성형틀에 붓고 -40∼-50℃에서 동결후 동결건조시켜 수분을 제거한다.The sweet persimmon puree made above is poured into a mold and freeze-dried at -40∼-50 ℃ to remove moisture.

제 3공정 : 열풍건조3rd process: hot air drying

수분이 제거된 단감 스낵을 70∼90℃ 정도에서 열풍 건조하면 수분의 재흡습이 방지되어 아삭아삭한 단감스낵을 만들 수 있다.Hot-dried sweet persimmon snacks at 70-90 ℃ can be used to prevent moisture re-absorption, making crispy sweet snacks.

이와 같은 제조공정을 거쳐 제조된 단감 동결 스낵은, 첨가물의 투입이 없어도 본래의 성질이 변화가 없어 건강식품으로서 높은 가치를 지니고 있고, 부드러워 노인이나 어린이의 건강식으로도 아주 좋을 것으로 사료된다.The sweet persimmon frozen snack prepared through such a manufacturing process has high value as a health food without changing the original properties even without the addition of additives, and is considered to be very good for the health of the elderly and children.

본 발명에 의하여, 단감 생과에 비하여 저장 및 유통이 편리하여 누구나 손쉽게 단감을 먹을 수 있고, 영양학적으로 우수한 단감을 누구나 연중 쉽게 섭취할 수 있어, 단감재배 농민의 소득 안정과 국민 건강 향상에 기여할 수 있으며, 단감 소비의 다양화와 확대 측면에서 단감의 가격 불안정을 해결할.수 있도록 하였다.According to the present invention, it is easy to store and distribute compared to raw persimmon fruit, anyone can easily eat sweet persimmon, anyone can easily eat nutritionally excellent sweet per year, contribute to stabilizing income of farmers growing sweet persimmon and improve national health In addition, in terms of diversification and expansion of sweet persimmon consumption, the price perturbation of sweet persimmons can be resolved.

Claims (1)

완숙한 단감의 꼭지, 껍질, 씨 등 비가식부를 제거하고 몇 조각으로 쪼갠후, 파쇄를 쉽게하기 위하여 물을 중량비로 25∼50% 정도 첨가한후 파쇄기에서 곱게 갈아 단감퓨레를 만들고, 이것을 성형틀에 붓어 -40∼-50℃에서 동결시킨 다음 동결 건조시켜 수분을 제거한후, 열풍건조기로 건조하면 수분의 재흡습이 방지되어 아삭아삭한 단감스낵을 제조하는 방법.Remove the non-edible parts of mature persimmons, shells, and seeds, split them into several pieces, add water 25-25% by weight to make it easier to crush, and grind finely in a crusher to make sweet persimmon puree. Poured to freeze at -40 ~ -50 ℃ and then lyophilized to remove the water, and dried with a hot air dryer to prevent re-absorption of moisture to produce a crispy sweet snack.
KR1019990019113A 1999-05-26 1999-05-26 Producing Method of Sweet Persimmon Snack KR20000074877A (en)

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KR1019990019113A KR20000074877A (en) 1999-05-26 1999-05-26 Producing Method of Sweet Persimmon Snack

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4021583A (en) * 1975-11-10 1977-05-03 Consolidated Foods Corporation Fruit-flavored frozen confection and method of making the same
JPS5276450A (en) * 1975-12-23 1977-06-27 Mitsui Seitou Kk Method of making dried banana
KR930009106B1 (en) * 1990-06-12 1993-09-23 하우스 쇼꾸힌 고오교오 가부시끼가이샤 Process for making snack
JPH06253768A (en) * 1993-03-03 1994-09-13 Michie Yamada Production of persimmon paste for confectionery
KR970032462A (en) * 1995-12-30 1997-07-22 민병헌 How to make dessert using New Year
KR0130434B1 (en) * 1994-05-31 1998-04-02 이중덕 Persimmon jam and processing method of it
KR19990065576A (en) * 1998-01-15 1999-08-05 김강권 How to make sweet persimmon

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4021583A (en) * 1975-11-10 1977-05-03 Consolidated Foods Corporation Fruit-flavored frozen confection and method of making the same
JPS5276450A (en) * 1975-12-23 1977-06-27 Mitsui Seitou Kk Method of making dried banana
KR930009106B1 (en) * 1990-06-12 1993-09-23 하우스 쇼꾸힌 고오교오 가부시끼가이샤 Process for making snack
JPH06253768A (en) * 1993-03-03 1994-09-13 Michie Yamada Production of persimmon paste for confectionery
KR0130434B1 (en) * 1994-05-31 1998-04-02 이중덕 Persimmon jam and processing method of it
KR970032462A (en) * 1995-12-30 1997-07-22 민병헌 How to make dessert using New Year
KR19990065576A (en) * 1998-01-15 1999-08-05 김강권 How to make sweet persimmon

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