KR20020092729A - Manufacture method of red-ripe persimmon cocktail using puckery persimmon - Google Patents

Abstract

PURPOSE: Provided is a manufacture method of red-ripe persimmon cocktail using a puckery persimmon. The manufactured cocktail keeps an original shape and taste of a persimmon and is capable of being stored for a long time. CONSTITUTION: The manufacture method of red-ripe persimmon cocktail using puckery persimmon comprises the steps of: washing a red-ripe persimmon and freezing it at -20 to -15 deg.C; thawing the skin part of the frozen red-ripe persimmon by using compressed water then followed by peeling its skin and removing its stalk; crushing the peeled red-ripe persimmon then followed by stirring and re-freezing it; and adding dried persimmons, grapes, pine nuts, walnuts and the like thereto and mixing them.

Description

Manufacturing method of Hongsi cocktail using New Year's Eve persimmon {MANUFACTURE METHOD OF RED-RIPE PERSIMMON COCKTAIL USING PUCKERY PERSIMMON}

The present invention relates to a method for producing a red sea cocktail using red silk persimmon,

More specifically, the peeled persimmon is removed from the frozen persimmon during freezing by using pressurized water, and then re-frozen to prepare peeled hongsi, homogenized by grinding and stirring the peeled hongsi and then re-frozen to prepare ice hongsi. In addition, by mixing various fruits of the peeled red and ice hongsi to produce a hongsi cocktail, while maintaining the shape and taste of the original persimmon from the red persimmon during the long-term preservation and distribution while at the same time convenient at any place It is designed to maximize the efficiency and economics of the red persimmon during the production process by using the manufacturing method, and to improve the reliability and satisfaction of the tasters who drink the Hongsi cocktails produced by the manufacturing method, thereby allowing new products to be exported overseas. Increasing the income of the entire grower by stimulating development It relates to a process for preparing a cocktail with hongsi Year of astringent persimmon to that.

In general, persimmon is one of the most cultivated fruits in Korea, and there is a sweet persimmon that can be eaten immediately after harvesting. However, persimmon is limited to some southern regions, and persimmon contains tannins that produce astringent taste. Research on long-term preservation methods is being actively conducted.

However, the persimmon persimmon is a product that uses persimmon due to complex factors such as the difference in tannin content, softening after harvesting and softening of the varieties, such as dried persimmon, jam, yokan, vinegar, etc. It is also a processed product that lost the original taste of persimmon As a result, there is no product using the red persimmon festival itself.

Moreover, red persimmons distributed and cultivated mainly in resident areas in Korea have been used for year-end seasons because they have varieties that cannot be used as persimmons. Since persimmon farmers' income is low, they are left without harvesting persimmons, so it is urgent to increase the availability of young persimmons to improve farm household incomes.

On the other hand, Korean Patent Publication No. 92-6018, which is one of the methods of using persimmon persimmon to solve the lowering of incomes of persimmon persimmon farmers, which is raised due to the above problem, discloses a method for preparing a beverage using persimmon.

That is, the mature persimmons are wrapped with polyethylene film, stored for 30 days, topped, branched and branched at 90 ° C. for 1 minute to 2 minutes, and then decomposed by adding pectin hydrolase and fibrinase to water at 90 ° C. Disclosed is a method of preparing a beverage using persimmon by immersing and cooling the enzyme by inactivating it, and then adding an additive to the juice of the juice. However, since the preparation method is provided in the form of a beverage, the shape of persimmon and the original taste disappear. It is limited to increase the usability of inscriptions.

In addition, the persimmon persimmon is used as dried persimmon, needles and year-end (hongsi), etc. without going through a special processing process, the persimmon persimmon has been most widely used as a persimmon, but limited to the use as a dehydration goods, consumer preference for the new year Although it is distributed to make the sensational persimmon through high vaporization, it is impossible to store long term for more than 1 month due to the progress of maturity as time goes by, and at the same time, there is a disadvantage that the scrapping rate is high due to rolling and corruption during distribution. When tasting the New Year, it is inconvenient to eat at any place and the residual disposal rate after tasting is very low, especially in the consumer, especially young people.

Therefore, the above problems minimize the efficiency and economic efficiency of the year-end and year-round, and at the same time there is a problem that the income of the overall grower does not increase.

The present invention has been made to solve all the problems of the above-described technology has the following object.

The present invention enables long-term preservation and distribution while maintaining the shape and taste of persimmons from red persimmon leaves, and allowing food and beverage to be conveniently eaten at any place, maximizing the efficiency and economical efficiency of persimmon persimmon using a manufacturing method. Providing a method of making Hongsi cocktails using red persimmon holidays that increase the income of the farmers by increasing the reliability and satisfaction of the Hongi cocktails produced by the food and improving the income of the farmers. Its purpose is to.

In order to achieve the above object, the present invention removes the skin and the scab by using the pressurized water from the frozen persimmon during the persimmon persimmon and then re-freeze to prepare the peeling hongsi, homogenized by grinding and stirring the peeling hongsi and then re-freezing To prepare an ice hongsi, and to prepare the hongsi cocktail by mixing several different fruits of the peeled hongsi and icy hongsi.

1 is a process chart showing the manufacturing process to explain the manufacturing method carried out by the present invention.

Hereinafter, with reference to the accompanying drawings which are preferred embodiments of the present invention described above will be described in detail.

In the following description of the present invention, if it is determined that a detailed description of a related known function or manufacturing method may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted.

In addition, the terms to be described below are terms set in consideration of functions in the present invention, which may vary depending on the intentions or customs of the producers producing the products, and the definitions should be made based on the contents throughout the specification.

First, as shown in the accompanying drawings, Figure 1 shows a process diagram showing the manufacturing process to explain the manufacturing method carried out by the present invention.

In other words, the present invention is the first step to freeze the washed persimmon persimmon New Year at -20 ℃ ~ -15 ℃ to form a freeze and the thaw only using the pressurized water during the freeze and then using a nucleator The second step of removing the scab during freezing and removing the spigot to form the peeling hongsi, and using the crushing peeling pulverized pulverized with a pulverizer and stirred with a stirrer to produce a homogeneous hongsi and a predetermined container Re-freeze into ice hongsi, and add the fruit of dried persimmons, grapes, strawberries, pine nuts, and walnuts to the peeled hongsi and icy hongsi and mix them into a hongsi cocktail. It will be manufactured in a fourth step to achieve.

On the other hand, the present invention may be variously modified in the manufacturing method consisting of the above steps and may take various forms.

It is to be understood, however, that the present invention is not limited to the specific forms referred to in the above description, but rather includes all modifications, equivalents and substitutions within the spirit and scope of the invention as defined by the appended claims. It should be understood to do.

In the present invention as described above, first to clean the persimmon persimmon season to achieve a freeze and then to freeze it at a temperature of -20 ℃ ~ -15 ℃.

When the red persimmon new year is made of freezing, the frozen part is thawed using pressurized water (加壓 水) in order to achieve the peeling of the frozen skin and then it is frozen by a nucleator. This is done by removing the scab and removing the scab again.

When the above process is completed, it is made of ice hongsi using the peeled hongsi, which after grinding the pulp of the peeled hongsi using a grinding machine again to produce a homogenized hongsi by stirring with a stirrer.

At this time, the hongsi generated above is put into a predetermined container and then re-freeze to form ice hongsi.

The ice hongs formed as described above can be packaged in a suitable container and then commercialized or distributed after refreezing.

According to the present invention, when the re-formation process is performed to selectively add or completely add fruit such as dried persimmons, grapes, strawberries, pine nuts and walnuts to fit the taste of the consumer in the peeled red and ice hongsi formed by the above-described manufacturing process. According to the hongsi cocktail is prepared.

As a result, the present invention can reduce the disposal rate during distribution of persimmon persimmons, and can distribute and consume throughout the year, so that tasting can be performed at any place such as a hotel or a meal, and thus new product development can be actively conducted overseas. It can be easily converted to exports, and domestic horticultural products can be more competitive than foreign agricultural products, and the income of farmers who grow horticultural products can be increased.

As described above, the present invention removes the skin and the scab by using the pressurized water from the frozen persimmon of red persimmon and then re-freezes to prepare the peeling hongsi, homogenized by grinding and stirring the peeling hongsi and then re-frozen to ice By preparing the hongsi, and mixing the different fruits of the peeled hongsi and ice hongsi to produce a hongsi cocktail, the effect of allowing long-term preservation and distribution while maintaining the shape and taste of persimmon from the red persimmon year It has the effect of maximizing the efficiency and economic efficiency of the red persimmon season using the manufacturing method by conveniently drinking food at any place, and improving the reliability and satisfaction to the tasters who eat the red cocktail produced by the manufacturing method. As a result, the development of new products that can be exported abroad has been activated. To be a very useful invention that can achieve multiple effects simultaneously, such that this increase is obvious.

Claims (1)

A first step of freezing the washed persimmon persimmon new year at -20 ° C. to −15 ° C. to form a frozen time; A second step of thawing only the skin part using pressurized water at the time of freezing and then removing the skin at the time of freezing using an enucleator to remove the spigot to make the skin peeling; A third step of pulverizing the pulp using the shredder and then stirring with a stirrer to produce a homogenized hongsi and putting it in a predetermined container to re-freeze to make ice hongsi; A fourth step of performing a reshaping to add and mix fruits such as dried persimmons, grapes, strawberries, pine nuts, and walnuts to the peeled red and the reddish red hongsi to form a hongsi cocktail; Method for producing a hongsi cocktail using a new year of persimmon persimmon, which is made of.