KR20060076135A - Skill in making slice of dried-persimmon by removal of astrigency and softening in persimmon - Google Patents

Skill in making slice of dried-persimmon by removal of astrigency and softening in persimmon Download PDF

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KR20060076135A
KR20060076135A KR1020040118614A KR20040118614A KR20060076135A KR 20060076135 A KR20060076135 A KR 20060076135A KR 1020040118614 A KR1020040118614 A KR 1020040118614A KR 20040118614 A KR20040118614 A KR 20040118614A KR 20060076135 A KR20060076135 A KR 20060076135A
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persimmon
dried
softening
drying
persimmons
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정경미
조두현
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경상북도 농업기술원
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution

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Abstract

(1) 발명이 속한 기술분야(1) The technical field to which the invention belongs

감말랭이 제조완료 후에 잔류하는 떫은맛을 없애고 상품성을 향상시킬 수 있는 식품 제조기술Food manufacturing technology that can remove the bitterness remaining after the persimmon dried

(2) 발명의 목적(2) Purpose of the invention

감말랭이는 최근 소비가 급격히 늘어나고 있는 떫은감의 가공품이며, 제조완료후에 떫은맛이 남아 있어 상품성이 떨어지는데, 제조 후에 잔류하는 떫은맛을 완전히 없앰으로 상품성을 증대시키고, 제조기간을 단축하기 위한 기술임.Dried persimmon is a processed product of astringent persimmon, which has been rapidly increasing in recent years, and after the completion of manufacturing, it has a low taste.

(3) 발명의 구성(3) Composition of invention

감말랭이 제조의 관행적 방법은 감박피 → 4쪽절단 → 훈증 → 열풍건조 → 천일건조인데, 본 발명은 탈삽 및 연화처리 → 감박피 → 4쪽절단 → 훈증 → 열풍건조 → 천일건조의 공정으로 제조함.The customary method of persimmon drying is persimmon skin → 4 page cutting → fumigation → hot air drying → Cheonil drying. The present invention is prepared by the process of desorption and softening treatment → persimmon skin → 4 page cutting → fumigation → hot air drying → sunil drying. box.

(4) 발명의 효과(4) effects of the invention

떫은감을 탈삽 및 연화시킨 후 감말랭이를 제조할 경우 떫은맛이 완전히 제거되어 잔류되는 것이 없고, 제조기간이 3∼4일 정도 단축되며, 맛과 색깔이 향상되고 조직이 부드러워 상품성이 우수함.Dehydration and softening of persimmons to produce persimmons makes the dried persimmons completely removed and no residue remains. The manufacturing period is shortened by 3 to 4 days, and the taste and color are improved and the texture is soft.

감말랭이, 떫은감, 청도, 탈삽처리, 에틸렌가스Dried persimmon, dried persimmon, Qingdao, desorption treatment, ethylene gas

Description

탈삽 및 연화처리에 의한 감말랭이 제조기술 {Skill in making Slice of Dried-Persimmon by removal of astrigency and softening in Persimmon}Technique of manufacturing dried persimmon by desorption and softening {Skill in making Slice of Dried-Persimmon by removal of astrigency and softening in Persimmon}

..

본 발명은 감말랭이 제조완료 후에 잔류하는 떫은맛을 완전히 없앨 수 있는 식품 제조기술로서, 기존의 방법으로 감말랭이 제조시에는 시료의 숙도와 기온에 따라 제조완료 후에 떫은맛이 잔류하여 상품성이 떨어짐.The present invention is a food manufacturing technology that can completely eliminate the astringent taste remaining after the completion of the production of persimmon dried, when the persimmon is prepared by the conventional method according to the maturity and temperature of the sample, the astringent taste remains after the completion of manufacturing, the commerciality is inferior.

감말랭이 제조시 감을 박피하기 전 기계작업이 곤란하지 않을 정도로 연화되는 범위 내에서 떫은감을 에틸렌 가스로 탈삽시켜 제조함으로서 제조완료 후에 잔류하는 떫은맛을 완전히 제거할 수 있고, 제조기간도 3∼4일 정도 단축할 수 있음.Dehydration of persimmons with ethylene gas is carried out within the range of softening that does not make the machine work difficult before peeling persimmons. Can be shortened.

· 기존의 감말랭이 제조방법 : 감박피 → 4쪽절단 → 훈증 → 열풍건조 → 천일건조Conventional method of manufacturing dried persimmon: persimmon skin → 4 side cutting → fumigation → hot air drying → sunil drying

· 발명된 감말랭이 제조방법 : 탈삽 및 연화처리 → 감박피 → 4쪽절단 → 훈증 → 열풍건조 → 천일건조Invented persimmon manufacturing method: desorption and softening treatment → persimmon skin → 4 side cutting → fumigation → hot air drying → sunil drying

탈삽처리는 에틸렌 가스를 발생시키는 약제(상표명 : 카엑스)를 사용하고, 약제사용량은 떫은감 15kg당 5cc이며, 한계연화 정도는 900∼1000g/㎠로 하였음.Desorption treatment uses a chemical (trade name: Carex) that generates ethylene gas, the amount of the drug used is 5cc per 15kg persimmon persimmon, the limit of softening was 900 ~ 1000g / ㎠.

기존의 방법으로 감말랭이 제조시에는 시료의 숙도와 기온에 따라 제조완료 후에 떫은맛이 잔류하여 상품성이 떨어지는데 감을 탈삽 및 연화처리 후 제조함으로서 잔류하는 떫은맛을 완전히 제거할 수 있고, 제조기간도 3∼4일 정도 단축할 수 있으며, 맛과 색깔이 좋고 조직이 부드러워 기호도가 우수하여 감가공품 소비촉진 및 제조농가 소득증대에도 기여 할 수 있음.When manufacturing persimmon dried by the existing method, the astringent taste remains after the completion of the preparation according to the maturity and temperature of the sample. It can be shortened by one day, and the taste and color are good and the organization is soft, so it can contribute to the promotion of consumption of processed products and increase of income of manufacturing farms.

o 제조 완료 후의 사진o Photo after manufacturing

Figure 112005500288912-PAT00001
Figure 112005500288912-PAT00001

o 제조소요일 및 기호도 조사o Manufactory date and preference survey

Figure 112005500288912-PAT00002
Figure 112005500288912-PAT00002

o 제조완료 후의 감 말랭이 품질특성o Quality characteristics of persimmon dried after manufacturing

Figure 112005500288912-PAT00003
Figure 112005500288912-PAT00003

Claims (2)

감말랭이 제조의 일반적인 공정은 박피 -> 절단 -> 열풍건조 -> 천일건조인데 떫은감의 탈삽 및 연화처리를 박피전에 선행함.The general process of persimmon drying is peeling-> cutting-> hot air drying-> sun drying, which precedes desorption and softening of thin persimmons before peeling. 떫은감의 탈삽 및 연화정도는 감말랭이 제조시 기계박피가 곤란하지 않을 정도로 하는데, 기계박피가 가능한 한계경도는 900∼1000g/㎠이며 그 이하는 감이 물러져서 기계박피가 곤란함. 탈삽 및 연화처리 온도와 기간은 11월 상순의 경우 상온(평균온도 12.5℃)에서 50시간이내, 20℃항온에서 48시간이내, 15℃항온에서 96시간이내, 10℃항온에서 144시간이내, 5℃항온에서 168시간이내에 탈삽 및 연화처리를 완료함.The degree of peeling and softening of persimmons is such that mechanical peeling is not difficult during the production of dried persimmons. The limit hardness of mechanical peeling is 900 ~ 1000g / ㎠, and less than that, mechanical peeling is difficult. The temperature and duration of desorption and softening were within 50 hours at room temperature (average temperature 12.5 ℃), 48 hours at 20 ℃ constant temperature, 96 hours at 15 ℃ constant temperature, and 144 hours at 10 ℃ constant temperature in early November, 5 Desorption and softening are completed within 168 hours at room temperature.
KR1020040118614A 2004-12-28 2004-12-28 Method in making Slice of Dried-Persimmon by removal of astrigency and softening in Persimmon KR100646521B1 (en)

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KR100890870B1 (en) * 2008-09-05 2009-03-27 박태천 Manufacturing method of slice of dried-persimmon
KR101658484B1 (en) 2014-12-08 2016-09-21 김경남 Method for manufacturing dried up fruits using persimmons and dried up fruits of dried persimmon or persimmon manufactured by thereof
KR102465911B1 (en) * 2022-03-22 2022-11-09 최윤지 Method for dring perimmons stick

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JPS6211051A (en) 1985-07-08 1987-01-20 Sekisui Jushi Co Ltd Removal of astringency of astringent persimmon
JP2001190242A (en) 2000-01-13 2001-07-17 Masahiro Sano Method for removing astringency from astringent persimmon by high temperature heating

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