KR20040087104A - Method for preparing sweet persimmon jelly and sweet persimmon jelly using the same - Google Patents
Method for preparing sweet persimmon jelly and sweet persimmon jelly using the same Download PDFInfo
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- KR20040087104A KR20040087104A KR1020030021357A KR20030021357A KR20040087104A KR 20040087104 A KR20040087104 A KR 20040087104A KR 1020030021357 A KR1020030021357 A KR 1020030021357A KR 20030021357 A KR20030021357 A KR 20030021357A KR 20040087104 A KR20040087104 A KR 20040087104A
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- 244000236655 Diospyros kaki Species 0.000 title claims abstract description 62
- 235000011511 Diospyros Nutrition 0.000 title claims abstract description 60
- 235000015110 jellies Nutrition 0.000 title claims abstract description 45
- 239000008274 jelly Substances 0.000 title claims abstract description 45
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims abstract description 28
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 22
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 11
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 11
- 239000011718 vitamin C Substances 0.000 claims abstract description 11
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 10
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 10
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229910052717 sulfur Inorganic materials 0.000 claims abstract description 7
- 239000011593 sulfur Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 7
- 238000000465 moulding Methods 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000010438 heat treatment Methods 0.000 abstract description 5
- 235000008597 Diospyros kaki Nutrition 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 2
- 210000003813 thumb Anatomy 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 10
- 235000013399 edible fruits Nutrition 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
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- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 235000010419 agar Nutrition 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 231100000699 Bacterial toxin Toxicity 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
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- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
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- 239000005864 Sulphur Substances 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
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- 230000003078 antioxidant effect Effects 0.000 description 1
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- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 239000000688 bacterial toxin Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 238000012364 cultivation method Methods 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 210000001198 duodenum Anatomy 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000003958 fumigation Methods 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012261 overproduction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 235000021422 persimmon vinegar Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
- LYTCVQQGCSNFJU-LKGYBJPKSA-N α-bungarotoxin Chemical compound C(/[C@H]1O[C@H]2C[C@H]3O[C@@H](CC(=C)C=O)C[C@H](O)[C@]3(C)O[C@@H]2C[C@@H]1O[C@@H]1C2)=C/C[C@]1(C)O[C@H]1[C@@]2(C)O[C@]2(C)CC[C@@H]3O[C@@H]4C[C@]5(C)O[C@@H]6C(C)=CC(=O)O[C@H]6C[C@H]5O[C@H]4C[C@@H](C)[C@H]3O[C@H]2C1 LYTCVQQGCSNFJU-LKGYBJPKSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Abstract
Description
본 발명은 단감 젤리 제조방법 및 그 제조방법에 의해 제조된 단감 젤리에 관한 것이다. 더욱 상세하게는 비가열 방식에 의하고, 별도의 보존료 첨가 없이 단감 젤리를 제조함으로써 단감의 성분 및 맛을 유지할 수 있는 단감 젤리 제조방법 및 그 제조방법에 의하여 제조된 단감 젤리에 관한 것이다.The present invention relates to a sweet persimmon jelly production method and a sweet persimmon jelly produced by the production method. More specifically, the present invention relates to a sweet persimmon jelly prepared by the non-heating method, and to a sweet persimmon jelly prepared by producing the persimmon jelly without adding a preservative.
감나무속 식물은 약 190종으로서 관목성, 교목성, 낙엽성 및 상록성 등이 있는데 이들은 대부분 온대지방보다 열대 또는 아열대 지방에 분포되어 있으며 우리나라의 경우 주로 남해안 및 내륙산록 지방에서는 어디든지 재배가 가능하여 우리나라의 기후 풍토에 비교적 적합한 식물이다.There are about 190 kinds of persimmon plants, including shrubs, arbors, deciduous trees and evergreens. Most of them are distributed in tropical or subtropical regions than in temperate regions. In Korea, they can be grown anywhere in the southern coast and inland green regions. It is a plant suitable for the climate of Korea.
감(Diospyros kaki Thumb.)은 감미가 강하여 우리나라 사람들이 좋아하고 포도당, 과당 등이 당류가 풍부한 알칼리성 식품으로 장의 수축과 장분비액의 분비를촉진하고 기침을 멎게하는 효능을 가진다고 알려져 곶감이나 홍시로 이용되고 있다. 또한 임상학적 약리작용과 이에 대한 효능은 동의보감과 본초강목 등의 여러 고문헌에 밝혀진 바와 같이 고혈압, 동맥경화, 심장 및 신장병 등의 순환기 질환에 효능이 있을 뿐만 아니라 위궤양, 십이지장 및 당뇨병 등 만성질환에도 효과가 있다고 기록되어 있으며 암 예방 효과가 있다고 알려진 비타민 A, C, D 및 엽록소를 풍부하게 함유하고 있으며 그 외 비타민 B1, 판토텐산, 엽산의 함유량도 많다. 그러나 타 과실에 비해 저장성이 약하여 유통저장 중 많은 질적 변화가 수반되고 또 이로 인하여 값이 하락되는 등의 문제점이 있다.Persimmon ( Diospyros kaki Thumb. ) Is an alkaline food that is strong in sweetness and is rich in sugars such as glucose and fructose. It is becoming. In addition, the clinical pharmacology and its effects are not only effective on circulatory diseases such as hypertension, arteriosclerosis, heart and kidney disease, but also on chronic diseases such as gastric ulcer, duodenum, and diabetes mellitus. It is recorded, and that the arm that the known protective effect of vitamin a, C, and D and is rich in the content of chlorophyll there are many other vitamin B 1, pantothenic acid, folic acid. However, there is a problem that the storage capacity is weak compared to other fruits, accompanied by a number of qualitative changes during the distribution and storage, and thereby the value decreases.
이러한 문제점의 원인은 단감이 쉽게 연화하기 때문인데 이를 제어하기 위한 방법으로 냉장, polyethlene film 포장저장 등 각종 저장방법에 제시되고 있다.The cause of this problem is that sweet persimmon softens easily, and has been suggested in various storage methods such as refrigeration and polyethlene film packaging storage as a method for controlling this.
감 과실 및 감잎의 떫은 맛 성분인 탄닌은 여러가지 생물학적 활성과 함께 뱀독소 및 박테리아 독소를 해독하는 작용, 면역기능 부활, 활성산소 유리기 소거작용 등이 알려져 항암성이 기대되며, 감잎에 대한 연구로는 감잎의 성분, 감잎 차의 제조방법, 향기성분, 비타민 C의 변화, polyphenol 물질, 항산화효과, 항돌연변이성 및 항암효과 등의 연구가 있다.Tannins, which are persimmon fruit and persimmon leaves, are known to detoxify snake toxins and bacterial toxins along with various biological activities. There are studies on persimmon leaves, manufacturing methods of persimmon leaf tea, aroma components, changes in vitamin C, polyphenols, antioxidant effects, antimutagenic and anticancer effects.
단감은 경상남도 내에서 재배면적이 11,000ha를 상회하고, 연간 11만톤 이상이 생산되며 전국 점유율이 50%에 달하는 특산 농산물이다. 단감은 수입개방 후에도 경쟁력이 있는 수출전략 품목으로 선정되었으며, 재배방법의 과학화와 더불어 매년 생산량은 증가하고 있다. 그러나, 단감은 대부분 생식용으로 소비되거나 단순 가공화를 거치는 획일적인 소비패턴을 지니고 있으며, 과잉 생산될 경우에는 쉽게 가격폭락으로 이어진다. 따라서,새로운 가공방법을 접목하여 고부가가치의 상품을 개발하는 것이 필요하다.Dangam is a special agricultural product in Gyeongsangnam-do that has a cultivation area of more than 11,000 ha, produces more than 110,000 tons per year, and has a national share of 50%. Sweet persimmon has been selected as a competitive export strategy even after import opening, and with the scientification of the cultivation method, production is increasing every year. However, sweet persimmons have a uniform consumption pattern that is mostly consumed for reproduction or undergoes simple processing, and when overproduced, it easily leads to a price drop. Therefore, it is necessary to develop a high value-added product by incorporating a new processing method.
감은 크게 단감(Diospyros kaki, L)과 떫은감(Diospyros kaki, T)으로 분류된다. 떫은감은 내한성이 뛰어나 우리나라 전역에서 널리 재배되며, 잉여 생산되거나 저품질의 떫은감을 이용하여 감식초, 감술, 감와인, 곶감주, 잼, 장아찌 등으로 제조한 연구가 보고되었다.Persimmons are largely classified into sweet persimmon ( Diospyros kaki , L) and persimmon persimmon ( Diospyros kaki , T). Persimmon persimmon has excellent cold resistance and is widely cultivated throughout Korea, and research has been reported using persimmon vinegar, persimmon, persimmon wine, persimmon wine, jam, pickles, etc. using surplus or low quality persimmon persimmon.
그러나 최근 재배면적의 급속한 확대로 단감의 과잉생산에 의한 농민들의 소득이 격감하여 문제가 되고 있는데 이는 대부분의 단감이 생과 그대로 식용하는 외에 별다른 소비처가 없기 때문이다.However, the recent rapid expansion of cultivation area has resulted in a decline in farmers' income due to overproduction of sweet persimmons, because most persimmons are eaten as it is and have no consumers.
지금까지 천연소재를 원료로 하여 젤리를 제조하는 방법은 복숭아. 사과, 배 등의 각종 과일, 우렁쉥이 껍질, 생각을 이용한 것이 있었으나, 단감을 이용하여 젤리를 제조하는 시도는 없었다.Until now, the method of making jelly from natural materials has been peach. Various fruits, such as apples and pears, and shells, were used, but no attempt was made to prepare jelly using sweet persimmons.
특히 기존의 젤리 제조방법은 원료에 당과 젤라틴, 한천, 카라기나 등을 첨가한 후 끓여서 성형한 다음 냉각시키는 방법이 대부분이어서, 가열에 의하여 원료의 성분과 맛이 손상되고 변질되는 문제점이 있다.In particular, the existing jelly manufacturing method is a method of adding the sugar and gelatin, agar, carrageenan and the like to the raw material, and then boiled and molded and then cooled, there is a problem that the ingredients and taste of the raw material is damaged and deteriorated by heating.
상기 문제점을 해결하기 위하여, 본 발명이 이루고자 하는 목적은 비가열 방식의 단감 젤리 제조방법을 제공하는 것이다.In order to solve the above problems, an object of the present invention is to provide a method for producing a sweet persimmon jelly of the non-heating method.
본 발명이 이루고자 하는 다른 목적은 별도의 보존료를 첨가하지 아니하는 단감 젤리 제조방법을 제공하는 것이다.Another object of the present invention is to provide a method for producing a sweet jelly without the addition of a preservative.
본 발명이 이루고자 하는 또 다른 목적은 단감을 이용하여 젤리형태의 가공식품을 제조함으로써 저장성 및 보존성을 향상시키는 단감 젤리 제조방법을 제공하는 것이다.Another object of the present invention is to provide a sweet persimmon jelly manufacturing method that improves the shelf life and preservation by producing a processed food in the form of jelly using sweet persimmon.
본 발명이 이루고자 하는 또 다른 목적은 단감의 천연성분, 맛과 향을 그대로 유지할 수 있는 단감 젤리 제조방법을 제공하는 것이다.Another object of the present invention is to provide a method for producing sweet persimmon jelly that can maintain the natural ingredients, taste and aroma of sweet persimmon.
도 1은 본 발명의 바람직한 실시예에 따른 단감젤리 제조방법을 보여주는 흐름도이다.1 is a flow chart showing a method for producing a sweet jelly in accordance with a preferred embodiment of the present invention.
상기 목적을 달성하기 위하여, 본 발명은 (1) 단감의 과육을 파쇄하는 제1단계; (2) 파쇄된 과육을 혼합하여 반죽하는 제2단계; (3) 상기 반죽을 성형기에 담아 건조시키는 제3단계; (4) 상기 건조된 반죽을 유황가스로 1차 살균하여 젤리를 얻는 제4단계; 및, (5) 상기 젤리를 자외선으로 2차 살균하는 제5단계; 를 포함하여 구성되는 젤리의 제조방법을 제공한다.In order to achieve the above object, the present invention (1) a step of crushing the persimmon flesh; (2) a second step of mixing and kneading the pulverized flesh; (3) a third step of drying the dough in a molding machine; (4) a fourth step of obtaining jelly by firstly sterilizing the dried dough with sulfur gas; And (5) a fifth step of secondly sterilizing the jelly with ultraviolet rays; It provides a method for producing a jelly comprising a.
이하 본 발명을 더욱 상세하게 설명한다.Hereinafter, the present invention will be described in more detail.
본 발명자들은 비가열 방식과 별도의 보존료 첨가 없이 단감젤리를 제조하는방법에 대하여 연구하던 중, 단감의 과육을 반죽으로 한 뒤 유황훈증처리와 자외선 살균을 연속적으로 처리한 결과, 저장성을 향상시키고 단감 천연의 성분 및 맛을 유지할 수 있는 단감 젤리를 제조할 수 있음을 확인하고 이를 토대로 본 발명을 완성하게 되었다.The inventors of the present invention, while studying the method of manufacturing sweet persimmon jelly without the addition of a preheating method and a separate preservative, after the sulphur-treated flesh and kneading the sulfur fumigation treatment and UV sterilization successively, improved storage and sweet persimmon It was confirmed that it is possible to prepare a sweet persimmon jelly that can maintain the natural ingredients and taste, and completed the present invention based on this.
본 발명은 단감의 과육을 채집한 후 분쇄기 등을 이용하여 파쇄한다.The present invention collects the persimmon pulp and then crushed using a grinder or the like.
단감의 껍질, 씨, 꼭지 등을 제거하여 과육을 얻은 후 과육을 파쇄한다. 파쇄되는 과육의 크기는 0.1 내지 1mm인 것이 바람직하다. 상기 과육의 크기가 0.1mm 미만이면, 씹히는 조직감이 떨어지므로 바람직하지 않고, 두께가 1mm을 초과하면, 젤리로 성형이 잘 이루어지지 않으므로 바람직하지 않다.Remove the skin, seeds, and stalks of the sweet persimmon to obtain the pulp and then crush the pulp. The size of the pulverized pulp is preferably 0.1 to 1mm. If the size of the flesh is less than 0.1mm, it is not preferable because the texture is chewed, and if the thickness exceeds 1mm, it is not preferable because the molding is not made well with jelly.
과육을 파쇄한 후 파쇄된 과육을 혼합하여 반죽하여 반죽액을 얻는다.After pulverizing the pulp, the pulverized pulp is mixed and kneaded to obtain a dough liquid.
반죽액을 얻는 제2단계는 올리고당 및 비타민 C를 첨가하여 혼합하는 단계를 더 포함하는 것이 바람직하다. 첨가되는 올리고당의 함량은 파쇄된 과육에 대하여 3 내지 15 중량%인 것이 바람직하다. 상기 첨가되는 올리고당의 함량이 3 중량% 미만인 경우 올리고당을 첨가함에 따른 효과가 미미하며 단맛이 적어 기호성이 떨어지며, 15 중량%를 초과하는 경우 단맛이 강해 과일 고유의 맛과 향이 저해되며 점성이 증가되어 건조하기가 어려우므로, 바람직하지 않다.The second step of obtaining the dough solution preferably further comprises adding and mixing oligosaccharides and vitamin C. The content of the oligosaccharide added is preferably 3 to 15% by weight based on the pulverized flesh. When the content of the added oligosaccharide is less than 3% by weight, the effect of adding oligosaccharides is insignificant and the sweetness is less, the palatability is lowered. If the content exceeds 15% by weight, the sweetness is strong, inhibiting the inherent taste and aroma of the fruit and increasing the viscosity Since it is difficult to dry, it is not preferable.
또한 첨가되는 비타민 C의 함량은 파쇄된 과육에 대하여 0.03 내지 1 중량%인 것이 바람직하다. 상기 첨가되는 비타민 C의 함량이 0.03 중량% 미만인 경우 비타민 C를 첨가함에 따른 효과가 미미하며, 1 중량%를 초과하는 경우 강한 신맛으로 인해 과일 고유의 맛과 향이 저해되므로, 바람직하지 않다.In addition, the content of vitamin C added is preferably 0.03 to 1% by weight based on the pulverized flesh. If the amount of the added vitamin C is less than 0.03% by weight, the effect of adding vitamin C is insignificant, and if the content of more than 1% by weight of strong sour taste inherent to the inherent taste and aroma of the fruit, it is not preferable.
상기 파쇄된 과육의 반죽액을 적당한 크기의 성형기에 담고 열풍기에서 건조시킨다.The pulverized pulp liquor is placed in a molding machine of an appropriate size and dried in a hot air blower.
이러한 건조단계는 25 내지 35℃에서 4 내지 24시간 동안 실시되는 것이 바람직하다. 건조온도가 25℃ 미만인 경우 건조효과가 미미하며, 35℃를 초과하는 경우 과일의 성분, 향이 변질되므로 바람직하지 않다. 또한 건조시간이 4시간 미만인 경우 건조에 따른 효과가 미미하며, 24시간을 초과하는 경우 과일의 성분, 향이 변질되므로 바람직하지 않다.This drying step is preferably carried out at 25 to 35 ℃ for 4 to 24 hours. If the drying temperature is less than 25 ℃ drying effect is insignificant, and if it exceeds 35 ℃ the composition of the fruit, the flavor is altered because it is not preferred. In addition, when the drying time is less than 4 hours, the effect of drying is insignificant, and if it exceeds 24 hours, since the components of the fruit, the flavor is altered is not preferable.
상기 건조된 반죽을 유황가스로 1차 살균하여 젤리를 얻는다.The dried dough is first sterilized with sulfur gas to obtain jelly.
이러한 1차 살균단계는 5 내지 10분 동안 실시되는 것이 바람직하다. 1차 살균시간이 5분 미만인 경우 살균효과가 미미하며, 10분을 초과하는 경우 유황가스의 침착에 의해 과일의 성분, 향과 맛이 파괴되므로 바람직하지 않다.This first sterilization step is preferably carried out for 5 to 10 minutes. If the first sterilization time is less than 5 minutes, the sterilization effect is insignificant, and if more than 10 minutes, the components, flavor and taste of the fruit are destroyed by the deposition of sulfur gas is not preferable.
1차 살균을 통해 얻은 젤리를 자외선으로 2차 살균한다.Jelly obtained through the first sterilization is secondly sterilized with ultraviolet rays.
이러한 2차 살균단계는 10분 내지 30분 동안 실시되는 것이 바람직하다. 2차 살균시간이 10분 미만인 경우 자외선 살균에 따른 효과가 미미하며, 30분을 초과하는 경우 과일의 성분, 향과 맛이 변질되며 살균효과가 증가하지 아니하므로 바람직하지 않다.This secondary sterilization step is preferably carried out for 10 to 30 minutes. If the second sterilization time is less than 10 minutes, the effect of the ultraviolet sterilization is insignificant, and if it exceeds 30 minutes, the components, flavor and taste of the fruit is altered and the sterilization effect does not increase, which is not preferable.
이하 실시예 및 실험예로서 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail with Examples and Experimental Examples.
그러나 하기한 실시예는 본 발명의 바람직한 일 실시예일 뿐 본 발명이 하기한 실시예에 한정되는 것은 아니다.However, the following examples are only one preferred embodiment of the present invention and the present invention is not limited to the following examples.
(실시예 1)(Example 1)
1. 단감의 껍질을 탈피시킨 다음 씨와 꼭지를 제거한다.1. Peel the persimmon peel and remove seeds and stalks.
2. 단감의 과육을 1mm 이하의 크기로 파쇄기로 파쇄한다..2. Break the persimmon flesh into less than 1mm size with a crusher.
3. 파쇄된 단감 과육 1kg에 올리고당 100g, 비타민 C 50g을 첨가한 다음 골고루 혼합·반죽한다.3. Add 100g of oligosaccharide and 50g of vitamin C to 1kg of shredded persimmon pulp, and mix and knead evenly.
4. 상기 반죽을 성형기에 조밀하게 담는다.4. Dense the dough into the molding machine.
5. 성형기에 담진 반죽을 열풍기에서 10시간 동안 1차 건조시킨다.5. The dough in the molding machine is first dried for 10 hours in a hot air fan.
6. 건조된 반죽을 스테인레스 그물 망으로 된 용기에 옮겨 유황연기로 5분간 살균한다.6. Transfer the dried dough to a stainless steel net and sterilize it with sulfur smoke for 5 minutes.
7. 살균 후 얻은 젤리를 자외선 살균기로 20분 동안 2차 살균한다.7. After sterilization, the obtained jelly was sterilized for 2 minutes by an ultraviolet sterilizer.
8. 2차 살균된 젤리를 영하 2℃의 저온실에 보관하고 출하 전에 진공 포장한다.8. Store the secondary sterilized jelly in a cold room at minus 2 ° C and vacuum pack it before shipment.
본 발명의 단감젤리는 단감 과육의 반죽에 올리고당 및 비타민 C를 혼합하여단감 젤리를 제조하는 것을 특징으로 한다. 올리고당 및 비타민 C 이외의 감미료나 산미료 및 이들의 첨가량은 특별히 한정되지 않으며 당업자에 의해 용이하게 선정될 수 있다.The sweet persimmon jelly of the present invention is characterized by producing a sweet persimmon by mixing oligosaccharides and vitamin C in the dough of persimmon pulp. Sweeteners and acidulants other than oligosaccharides and vitamin C, and their addition amount are not particularly limited and can be easily selected by those skilled in the art.
상술한 바와 같이, 본 발명에 따른 단감 젤리의 제조방법 및 제조방법에 의해 제조된 단감젤리에 의하면, 다음과 같은 장점이 있다.As described above, the sweet persimmon jelly prepared by the manufacturing method and the manufacturing method of sweet persimmon jelly according to the present invention has the following advantages.
첫째, 과량 생산된 단감을 이용하여 젤리형태로 가공함으로써 농가소득에 기여할 수 있다.First, over-produced sweet persimmons can be processed into jelly to contribute to farm income.
둘째, 비가열 방식으로 젤리를 제조함으로써, 제조공정이 간단하며 제조단가를 줄일 수 있다.Second, by manufacturing the jelly in a non-heating manner, the manufacturing process is simple and the manufacturing cost can be reduced.
셋째, 젤라틴, 한천 등 별도의 첨가물을 첨가하지 않고 젤리를 제조함으로써, 천연그대로의 단감성분, 맛과 향을 유지하면서 영양이 보강된 단감젤리를 제조할 수 있다.Third, by preparing a jelly without adding a separate additive such as gelatin, agar, it is possible to prepare sweet persimmon jelly supplemented with nutrition while maintaining the natural sweet persimmon ingredients, taste and aroma.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100535918B1 (en) * | 2003-04-24 | 2005-12-09 | 김종국 | The manufacturing method of a dried persimmon-taffy |
| KR100765443B1 (en) * | 2006-05-24 | 2007-10-09 | 박민경 | Vitamin-fortified fruit jam composition |
| KR101433026B1 (en) * | 2012-03-14 | 2014-08-27 | 농업회사법인 주식회사 더드림 | Manufacturing method of blueberry jelly |
| KR20210048242A (en) * | 2019-10-23 | 2021-05-03 | 최효은 | Hallabong puddinggel and its manufacturing method |
| KR102401196B1 (en) | 2020-11-16 | 2022-05-24 | 농업회사법인 (주)가고파힐링푸드 | Method for producing juice containing sweet persimmon and method for producing jelly using the same |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100903651B1 (en) * | 2008-11-14 | 2009-06-18 | 박은진 | Dried persimmon manufacturing method |
| KR101037172B1 (en) | 2009-09-04 | 2011-05-26 | 박은진 | Manufacturing method of soft persimmon jelly |
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2003
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100535918B1 (en) * | 2003-04-24 | 2005-12-09 | 김종국 | The manufacturing method of a dried persimmon-taffy |
| KR100765443B1 (en) * | 2006-05-24 | 2007-10-09 | 박민경 | Vitamin-fortified fruit jam composition |
| KR101433026B1 (en) * | 2012-03-14 | 2014-08-27 | 농업회사법인 주식회사 더드림 | Manufacturing method of blueberry jelly |
| KR20210048242A (en) * | 2019-10-23 | 2021-05-03 | 최효은 | Hallabong puddinggel and its manufacturing method |
| KR102401196B1 (en) | 2020-11-16 | 2022-05-24 | 농업회사법인 (주)가고파힐링푸드 | Method for producing juice containing sweet persimmon and method for producing jelly using the same |
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