KR20090094602A - Manufacturing method of dried persimmons - Google Patents
Manufacturing method of dried persimmons Download PDFInfo
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- KR20090094602A KR20090094602A KR1020080019657A KR20080019657A KR20090094602A KR 20090094602 A KR20090094602 A KR 20090094602A KR 1020080019657 A KR1020080019657 A KR 1020080019657A KR 20080019657 A KR20080019657 A KR 20080019657A KR 20090094602 A KR20090094602 A KR 20090094602A
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- dried persimmon
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Classifications
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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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/16—Taste affecting agent
Abstract
Description
본 발명은 곶감의 제조방법으로, 더욱 상세하게는 맛, 풍미 및 영양가가 높은 곶감의 제조방법에 관한 것이다. The present invention relates to a method for producing dried persimmon, and more particularly, to a method for producing dried persimmon having a high taste, flavor and nutritional value.
곶감은 1000년을 이어져 내려온 우리의 전통식품으로, 곶감의 전통제조 방법은 수확한 감을 박피한 다음, 긴 끈에 하나씩 꿰어 처마 밑이나 나무 가지 등에 주렁주렁 매달아 자연 건조시키는 것이 통상적이다. Dried persimmon is our traditional food that has been passed down for 1000 years. The traditional manufacturing method of dried persimmon is peeling the harvested persimmons, and then stitching them on long strings and hanging them on the eaves or tree branches.
곶감은 한의학적으로 소화기능을 돕고, 지혈, 천식, 숙취 ,정장작용 및 강장작용에 효과가 있으며, 최근에는 동맥경화 및 고혈압 등의 성인병 예방에도 큰 효과가 있는 것으로 알려져 있다. Dried persimmons are effective in helping the digestive system in oriental medicine, hemostasis, asthma, hangover, colon and tonic action, and lately known to have a great effect in the prevention of adult diseases such as arteriosclerosis and hypertension.
한편, 현대인들의 식생활이 향상됨에 따라 식품에 있어 다양성이 추구되고 있는데, 곶감에 있어서도 다양한 물질을 첨가한 곶감을 개발하려는 노력이 있다. On the other hand, as the diet of modern people improves, diversity is being pursued in food, and there are efforts to develop dried persimmons with various substances in dried persimmons.
한편, 곶감에 다양한 물질을 첨가한 곶감 제조방법(대한 민국 특허 공개 10-2007-0029878)이 개시된 바 있으나, 분말들을 감 표면에 부착시키는 것만으로 곶감 을 제조하기 때문에 곶감의 맛, 향 및 영양가 향상의 효과를 기대하기 어렵다.On the other hand, the dried persimmon manufacturing method (Korean Patent Publication No. 10-2007-0029878) that has added various substances to the dried persimmon has been disclosed, but since the dried persimmon is produced by simply attaching powders to the persimmon surface, the taste, aroma and nutritional value of the dried persimmon are improved. It is difficult to expect the effect of.
이에 본 발명은 곶감에 다양한 농축액들을 지속적으로 부착 및 흡수시킴으로 맛과 풍미가 향상되고 영양가가 높은 곶감의 제조방법을 제공하는데 그 목적이 있다. Accordingly, an object of the present invention is to provide a method for preparing dried persimmons with improved taste and flavor by continuously attaching and absorbing various concentrates on dried persimmons.
상기와 같은 목적을 달성하기 위하여 본 발명은 감을 수확하여 탈피한 후, -5~20℃에서 싸리, 칡, 오미자 및 인진쑥 중 선택되는 어느 하나의 훈연으로 습도를 50% 이하로 유지하면서 0.5~5m/s의 풍속으로 건조하는 단계; 건조된 곶감에 싸리, 오미자, 인진쑥, 오디 및 복분자 중 선택된 어느 하나 이상의 농축액 0.5~2㎖을 주입하는 단계; 농축액이 주입된 곶감을 싸리, 오미자, 인진쑥, 오디 및 복분자 중 선택된 어느 하나 이상의 농축액에 침지하는 단계; 및 침지된 곶감에 싸리, 오미자, 인진쑥, 오디 및 복분자 중 선택된 어느 하나 이상의 농축액의 냉동 분쇄물을 도포한 다음, 포장하여 출하하는 단계;를 포함하는 것을 특징으로 하는 곶감의 제조방법을 제공한다.In order to achieve the above object, the present invention is harvested and stripped persimmon, 0.5-5m while maintaining the humidity at 50% or less in any one of the selected from sari, 칡, Schisandra chinensis and jinjin mugwort at -5 ~ 20 ℃ drying at a wind speed of / s; Injecting 0.5 ~ 2ml of the concentrated solution of any one or more selected from Prunus, Schisandra chinensis, Injin mugwort, Audi and Bokbunja to dried persimmon; Immersing the dried persimmons into which the concentrate was injected into any one or more concentrates selected from Prunus, Schisandra chinensis, Injin mugwort, Audi and Bokbunja; It provides a method of producing a dried persimmon comprising the step of applying the frozen crushed powder of any one or more selected from sack, Schisandra chinensis, Injin mugwort, Ody and bokbunja to immersed dried persimmon.
이하, 본 발명의 과제 수단에 대해 상세히 설명한다.EMBODIMENT OF THE INVENTION Hereinafter, the subject means of this invention is demonstrated in detail.
(1) 탈피한 감을 싸리, 칡, 오미자 및 (1) peeled persimmons, 칡, schizandra and 인진쑥Injin mugwort 중 선택되는 어느 하나의 Any one of 훈연Smoking 으로 습도를 조절하면서 건조하는 단계Drying with humidity control
본 단계는 감을 수확하여 탈피한 후, -5~20℃에서 싸리, 칡, 오미자 및 인진쑥 중 선택되는 어느 하나의 훈연으로 습도를 50% 이하로 유지하면서 0.5~5m/s의 풍속으로 건조하는 단계이다. This step is the step of harvesting persimmon and peeling, drying at a wind speed of 0.5 ~ 5m / s while maintaining the humidity at 50% or less in any one of the selected from the ,, 칡, Schisandra chinensis and jinjin mugwort at -5 ~ 20 ℃ to be.
곶감을 제조할 때, 가장 중요한 요소들은 온도, 습도 및 풍속이다. 온도, 습도 및 풍속의 조절이 적절하지 않으면 감조직이 물러지거나 미생물에 의한 감의 부패가 발생하고, 곶감이 제조되더라도 곶감의 내부수분이 균일하지 않거나 표면에 검은 반점이 생겨 곶감의 상품적 가치가 떨어지게 된다. When producing dried persimmons, the most important factors are temperature, humidity and wind speed. Inadequate control of temperature, humidity, and wind speed may cause persimmon tissues to become subdued or decay of the persimmon due to microorganisms, and even if dried persimmons are produced, internal moisture of dried persimmons may be uneven or black spots may appear on the surface, resulting in the value of dried persimmons. Will fall.
본 발명에서는 필수적으로 탈피한 생감을 싸리, 칡, 오미자 및 인진쑥 중 선택되는 어느 하나의 훈연으로 습도를 50% 이하로 유지하면서, -5~20℃, 풍속 0.5~5m/s로 건조한다.In the present invention, the peeled raw persimmons are dried at -5 to 20 ° C. and at a wind speed of 0.5 to 5 m / s, while maintaining humidity at 50% or less with one of the selected fusiform, 칡, Schizandra chinensis and jinjin mugwort.
싸리는 콩과에 속하는 다년생 낙엽 관목으로, 플라보노이드, 페스티딘 성분, 단백질, 지방, 칼슘, 아미노산, 당질, 철, 비타민 B,C,K, 탄닌 엽록소가 함유되어 있으며, 두통, 고혈압, 피부병, 요통 및 타박상 등에 탁월한 효과를 나타낸다. Creeper is a perennial deciduous shrub belonging to the legume family, containing flavonoids, pestidin, protein, fat, calcium, amino acids, sugars, iron, vitamins B, C, K, tannin chlorophyll, headache, high blood pressure, skin disease, back pain And excellent effects on bruises and the like.
칡은 콩과에 속하는 덩굴식물로, 쌉쌀한 향이 나고, 숙취해소, 갈증해소, 피로회복, 편두통, 비염, 가래 및 감기 등에 효과를 나타낸다. 칡 is a vine plant belonging to the legumes, has a bitter aroma, hangover relief, thirst quenching, fatigue recovery, migraines, rhinitis, phlegm and cold.
오미자는 목련과 식물로, 단백질, 칼슘, 인, 비티민 B, 유기산 등이 함유되어 있으며, 전신쇠약, 정신 육체적 피로, 기관지 천식, 저혈압 및 심장기능 저하 등에 효과를 나타낸다. Schisandra chinensis is a magnolia and plant, and contains protein, calcium, phosphorus, vitamin B, organic acids, etc., and has effects on systemic weakness, mental and physical fatigue, bronchial asthma, hypotension and cardiac function.
인진쑥은 국화과 쑥에 속하는 초본형 낙엽 관목으로, 특유의 향기로 맛을 내는 특징이 있으며, 황달, 간염, 구내염, 비강염, 피부병, 변비, 설사, 복통, 요통, 천식 등의 치료 및 예방 등에 효과를 나타낸다. Injin mugwort is a herbaceous deciduous shrub belonging to the chrysanthemum and mugwort, which is characterized by its unique scent and is effective in the treatment and prevention of jaundice, hepatitis, stomatitis, rhinitis, skin disease, constipation, diarrhea, abdominal pain, back pain, and asthma. Indicates.
본 발명에서는 상기의 싸리, 칡, 오미자 및 인진쑥 중 선택되는 어느 하나의 훈연으로 습도를 50% 이하로 유지하는데, 습도가 50%를 초과하는 경우에는 감이 물러져 부패가 발생하여 곶감을 제조하는데 문제점이 발생한다. 또한, 감을 훈연하면서 건조하기 때문에 제조된 곶감은 싸리, 칡, 오미자 및 인진쑥의 향이 배어들어 풍미가 풍부하다.In the present invention to maintain the humidity at 50% or less with any one of the above-mentioned fum, 칡, Schisandra chinensis and jinjin mugwort, when the humidity exceeds 50%, persimmon is soaked decay to produce dried persimmon A problem occurs. In addition, dried persimmons smoked persimmon dried persimmons are rich in flavor, soaked in the scent of sari, 칡, Schisandra chinensis and Injin mugwort.
본 발명에서는 온도를 -5~20℃로 유지하는데, 온도가 -5℃ 미만으로 유지되는 경우에는, 습도 조절이 어렵기 때문에 생감을 건조하는데 어려움이 발생하고, 20℃를 초과하여 유지되는 경우에는, 미생물의 증식 적온이기 때문에 생감이 부패되는 문제점이 발생한다. In the present invention, the temperature is maintained at -5 ~ 20 ℃, if the temperature is kept below -5 ℃, difficulty in drying the life because the humidity is difficult to control, if it is maintained above 20 ℃ Because of the proliferation and temperature of the microorganisms, the liveness decays.
또한, 본 발명에서는 필수적으로 풍속을 0.5~5m/s로 유지하는데, 풍속이 0.5m/s 미만일 경우에는, 공기의 순환이 원활하지 않기 때문에 균일한 습도를 유지하기 어렵고, 5m/s를 초과하는 경우에는, 효율성이 떨어지기 때문이다. In addition, the present invention essentially maintains the wind speed at 0.5 to 5 m / s, when the wind speed is less than 0.5 m / s, it is difficult to maintain a uniform humidity because the air circulation is not smooth, and exceeds 5 m / s In this case, the efficiency decreases.
한편, 생감을 훈연 및 건조하는 기간은 특정한 범위에 한정하는 것은 아니나, 바람직하게는 55~75일인 것이 좋은데, 수분이 균일하면서 색상이 좋은 곶감을 제조할 수 있기 때문이다. On the other hand, the period of time to smoke and dry the life is not limited to a specific range, but preferably 55 to 75 days, because it is possible to produce a dry persimmon and good color persimmon.
(2) 건조된 곶감에 싸리, 오미자, (2) dried dried persimmons, schisandra, 인진쑥Injin mugwort , 오디 및 복분자 중 선택된 어느 하나 이상의 농축액을 주입하는 단계Injecting a concentrate of at least one selected from the group consisting of audio, bokbunja
본 단계는 건조된 곶감에 싸리, 오미자, 인진쑥, 오디 및 복분자 중 선택된 어느 하나 이상의 농축액 0.5~2㎖을 주입하는 단계이다. This step is a step of injecting 0.5 ~ 2ml of any one or more concentrated liquid selected from Prunus, Schisandra chinensis, Injin mugwort, Audi and Bokbunja to dried persimmon.
본 발명에서는 건조된 곶감에 필수적으로 싸리, 오미자, 인진쑥, 오디 및 복분자 중 선택된 어느 하나 이상의 농축액을 주입하는데, 사용되는 싸리, 오미자 및 인진쑥은 상기에서 설명한 바 있다.In the present invention, the dried persimmons are essentially injected with any one or more concentrations selected from Prunus, Schisandra chinensis, Injin mugwort, Audi and Bokbunja.
오디(뽕)는 뽕나무과에 속하는 낙엽교목인 뽕나무의 열매로, 혈당강하, 혈압강하, 이뇨작용, 항 알레르기 작용, 대동맥의 수축 이완, 및 간 보호 작용 등의 효과가 있는 것으로 알려져 있다. Audi (Morberry) is a fruit of mulberry, a deciduous tree belonging to the mulberry family, and is known to have effects such as hypoglycemia, lowering blood pressure, diuretic action, antiallergic action, relaxation of aortic contraction, and liver protection.
복분자는 장미과에 속하는 낙엽 활엽관목으로, 항암효과, 노화억제, 면역 증진 효과, 항균효과 및 혈전 예방 등의 효과가 있다. Bokbunja is a deciduous broad-leaved shrub belonging to the Rosaceae family, and has anti-cancer effects, anti-aging, immune enhancing effects, antibacterial effects, and blood clots prevention.
본 발명은 건조된 곶감에 필수적으로 싸리, 오미자, 인진쑥, 오디 및 복분자중 선택된 어느 하나 이상의 농축액 0.5~2㎖을 주입하는데, 농축액을 곶감에 주입하여 풍미가 풍부하면서 영양가가 높은 곶감을 제조하기 위해서이다. The present invention injects 0.5 ~ 2ml of any one or more selected from Prunus, Schisandra chinensis, Injin mugwort, Audi and Bokbunja dried dried persimmon, in order to produce a rich and nutritious dried persimmon by injecting the concentrate into persimmon to be.
한편, 농축액을 0.5㎖ 미만으로 주입하는 경우에는, 곶감의 맛 및 영양가 향상 효과를 기대하기 어렵고, 2㎖를 주입하는 경우에는, 곶감에 흡수되지 못하고 농축액이 흘러나와 효율성이 떨어진다.On the other hand, when injecting the concentrate in less than 0.5 ml, it is difficult to expect the effect of improving the taste and nutritional value of the dried persimmon. In the case of injecting 2 ml, the concentrate is not absorbed by the persimmon and the concentrate flows out, resulting in poor efficiency.
한편, 건조된 곶감에 농축액을 주입하는 시기는 특정 시기에 한정하는 것은 아니나, 바람직하게는 곶감을 출하하기 18~22일 전인 것이 좋은데, 출하하기 전에 농축액이 곶감에 흡수되어 상품적 가치가 있는 곶감을 제공할 수 있기 때문이다. On the other hand, the time of injecting the concentrate into the dried persimmon is not limited to a specific time, but preferably 18 to 22 days before shipping the dried persimmon, the concentrate is absorbed in the dried persimmon dried before shipping Because it can provide.
(3) 농축액이 주입된 곶감을 싸리, 오미자, (3) dried persimmons infused with concentrate, Schisandra chinensis, 인진쑥Injin mugwort , 오디 및 복분자 중 선택 된 어느 하나 이상의 농축액에 In any one or more concentrates selected from among 침지하는Immersed 단계 step
본 단계는 농축액이 주입된 곶감을 싸리, 오미자, 인진쑥, 오디 및 복분자 중 선택된 어느 하나 이상의 농축액에 침지하는 단계이다. This step is a step of immersing the dried persimmons injected with the concentrate in any one or more of the concentrate selected from Pear, Schisandra chinensis, Injin mugwort, Audi and Bokbunja.
본 단계에서는 곶감의 맛과 영양가 및 풍미를 향상시키기 위해 필수적으로 농축액이 주입된 곶감을 싸리, 오미자, 인진쑥, 오디 및 복분자 중 선택된 어느 하나 이상의 농축액에 침지하는 것이다. In this step, in order to improve the taste, nutritional value and flavor of the dried persimmon is essentially immersed in any one or more of the selected concentration of dried persimmon, Prunus, Schisandra chinensis, Injin mugwort, Audi and Bokbunja.
한편, 농축액이 주입된 곶감을 농축액에 침지하는 시간은 특정 범위 시간에 한정하는 것은 아니나, 바람직하게는 2~4초인 것이 좋은데, 곶감의 품질적성을 훼손시키지 않으면서 곶감을 제조할 수 있기 때문이다.On the other hand, the time to immerse the dried persimmon in the concentrate is not limited to a specific range of time, but preferably 2 to 4 seconds, because it can be produced without compromising the quality of the dried persimmon .
또한, 농축액이 주입된 곶감을 침지하는 농축액의 형태는 특정의 형태에 국한되는 것은 아니나, 가장 바람직하게는 농축액을 가열한 후, 방냉시킨 과정을 거친 것이 좋은데, 농축액의 점도가 높아져 곶감에서 잘 흘러내리지 않기 때문이다.In addition, the form of the concentrate immersed in the dried persimmon injected with the concentrate is not limited to a specific form, but most preferably, the process of heating the concentrate after cooling the concentrate, which is preferably cooled, the viscosity of the concentrate is high flows from the dried persimmon Because it does not get off.
한편, 농축액이 주입된 곶감을 농축액에 침지하는 시기는 특정 시기에 한정하는 것은 아니나, 바람직하게는 곶감을 출하하기 5~7일 전인 것이 좋은데, 출하할 때 농축액이 곶감에 완전 부착 및 흡수되어 상품적 가치가 좋은 곶감을 제조할 수 있기 때문이다.On the other hand, the time to immerse the dried persimmon in the concentrate is not limited to a specific time, but preferably 5 to 7 days before shipping the dried persimmon, the concentrate is completely attached to the dried persimmon and absorbed when shipped This is because they can produce dried persimmons with good value.
(4) (4) 침지된Immersed 곶감에 싸리, 오미자, Dried persimmon, schisandra, 인진쑥Injin mugwort , 오디 및 복분자 중 선택된 어느 하나 이상의 농축액의 냉동 Frozen concentrate of any one or more selected from salt, audi and bokbunja 분쇄물을Crushed 도포한 다음, 포장하여 출하하는 단계 Applying, then packing and shipping
본 단계는 침지된 곶감에 싸리, 오미자, 인진쑥, 오디 및 복분자 중 선택된 어느 하나 이상의 농축액의 냉동 분쇄물을 도포한 다음, 포장하여 출하하는 단계이다. This step is a step of applying the frozen pulverized powder of any one or more selected from sari, Schisandra chinensis, Injin mugwort, Audi and Bokbunja to immersed dried persimmon, and then packaged and shipped.
본 발명에서는 침지된 곶감에 필수적으로 싸리, 오미자, 인진쑥, 오디 및 복분자 중 선택된 어느 하나 이상의 농축액의 냉동 분쇄물을 도포하는데, 반복하여 농축액을 곶감에 부착 및 흡수시킴으로써 풍미가 풍부하면서 영양가가 높은 곶감을 제조할 수 있기 때문이다. In the present invention, the frozen persimmons of any one or more selected from Prunus, Schisandra chinensis, Injin mugwort, Audi and Bokbunja are applied to the soaked persimmons. It is because it can manufacture.
농축액을 냉동시키는 방법은 특정한 방법에 한정하는 것은 아니나, 바람직하게는 농축액을 엿처럼 될 때까지 급냉시킨 다음, 분쇄하여 곶감에 도포하는 것이 좋다. The method of freezing the concentrate is not limited to a specific method. Preferably, the concentrate is quenched until it becomes a malt, and then pulverized and applied to the dried persimmon.
한편, 곶감의 포장은 특정한 방법에 한정하는 것은 아니나, 바람직하게는 칡잎에 각각의 곶감을 싸서 싸리나무 및 칡 줄기로 엮은 채반 위에 담아 포장하는 것이 좋다. On the other hand, the packaging of dried persimmon is not limited to a specific method, but it is preferable to wrap each dried persimmon in sesame leaves and put it on a rapeseed plate made of birch and sesame stems.
한편, 본 발명인 곶감의 제조방법은 감을 수확하기 8~12일 전에 싸리, 오미자, 인진쑥, 오디 및 복분자 중 선택되는 어느 하나의 농축액 중 선택된 하나 이상의 농축액을 0.5~2㎖ 주입하는 단계를 추가로 할 수 있는데, 농축액이 주입된 감을 사용하여 곶감을 제조함으로써 맛이 좋으면서 풍미가 향상된 곶감을 제조할 수 있기 때문이다. 감에 싸리, 오미자, 인진쑥, 오디 및 복분자의 농축액 중 선택된 하나 이상의 농축액을 0.5㎖ 미만으로 주입하는 경우에는, 감의 맛 및 풍미 향상시키기 어렵고, 2㎖를 초과하여 주입하는 경우에는, 수확 시기 전에 감나무에서 감이 떨어져 감이 손상되는 문제점이 발생한다. On the other hand, the manufacturing method of the present invention dried persimmon 8-12 days before harvesting the persimmon, additional step of injecting 0.5-2 ml of at least one selected from any one of the concentrate selected from Pear, Schisandra chinensis, Injin mugwort, Audi and Bokbunja It is possible to produce dried persimmon by using the persimmon infused with the concentrate, because the taste can be produced with improved flavor. It is difficult to improve the taste and flavor of persimmons when injecting at least one selected from the concentrates of Prunus, Schisandra chinensis, Injin mugwort, Audi and Bokbunja into less than 0.5 ml. There is a problem that the persimmon falls off the persimmon tree is damaged.
상기에서 살펴본 바와 같이, 본 발명인 곶감의 제조방법은 생감을 싸리, 칡, 오미자 및 인진쑥의 훈연으로 습도를 조절하면서, 온도 및 풍속을 유지하며 건조하였기 때문에 수분 함량이 균일하면서 향이 풍부한 곶감을 제조할 수 있다. As described above, the present invention is a method of producing dried persimmons to produce dried persimmon with a rich moisture content, while maintaining the temperature and wind speed while controlling the humidity with fusi, 오, Schisandra chinensis and Injin mugwort Can be.
또한, 본 발명은 건조된 곶감에 싸리, 오미자, 인진쑥, 오디 및 복분자 중 선택된 어느 하나 이상의 농축액을 주입 침지 및 도포하기 때문에 곶감에 농축액이 균일하게 함유되어 있을 뿐만 아니라, 여러 단계에 걸쳐 농축액을 곶감에 흡수시키기 때문에 맛, 풍미 및 영양가가 높은 곶감을 제조할 수 있다. In addition, the present invention is because the dried persimmons are injected and immersed and applied to any one or more of the concentrate selected from Pear, Schisandra chinensis, Injin mugwort, Audi and Bokbunja not only contains the concentrate in dried persimmon, but also dried persimmon over several steps It can be used to produce dried persimmons with high taste, flavor and nutritional value.
이하, 본 발명의 구성 및 작용에 대해 하기 실시예에서 더욱 상세히 설명하지만, 본 발명의 권리범위가 하기 실시예에만 한정되는 것은 아니고, 이와 등가의 기술적 사상의 변형까지를 포함한다. Hereinafter, the configuration and operation of the present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited to the following examples, and includes modifications of equivalent technical spirit.
<< 실시예Example 1> 곶감 제조 1> dried persimmon
감을 수확하여 탈피한 다음, 싸리, 칡, 오미자 및 인진쑥의 훈연으로 습도 40%를 유지하면서 10℃, 풍속 3m/s로 70일 동안 건조하였다. 그리고 출하하기 20일 전에 건조된 곶감에 싸리, 인진쑥 및 오디의 농축액을 혼합한 혼합액을 2㎖를 주입 하였고, 출하하기 6일 전에 농축액이 주입된 곶감을 싸리, 인진쑥 및 오디의 혼합농축액에 3초간 침지하였다. 6일 후, 침지한 곶감에 싸리, 인진쑥 및 오디의 혼합농축액의 냉동 분쇄물을 도포하여 곶감을 제조하였다. Persimmon was harvested and stripped, and then dried for 70 days at 10 ° C. and a wind speed of 3 m / s while maintaining a humidity of 40% with fires of fire, fire, Schizandra chinensis and Injin mugwort. Then, 2 ml of the mixed solution of sorghum, Injin mugwort and Audi concentrate was injected into the dried persimmon dried 20 days before shipping, and the mixed concentrate of Prunus persimmon, Injin mugwort and Audi was injected for 6 seconds. It was immersed. After 6 days, the dried persimmons were coated with frozen ground powders of mixed concentrates of P. vulgaris, Injin mugwort, and Audi to prepare dried persimmons.
<< 실시예Example 2> 곶감 제조 2> dried persimmon
감을 수확하여 탈피한 다음, 싸리, 칡, 오미자 및 인진쑥의 훈연으로 습도 40%를 유지하면서 10℃, 풍속 3m/s로 70일 동안 건조하였다. 그리고 출하하기 20일 전에 건조된 곶감에 싸리, 오미자, 복분자의 농축액을 혼합한 혼합액을 2㎖를 주입하였고, 출하하기 6일 전에 농축액이 주입된 곶감을 싸리, 오미자, 복분자의 혼합농축액에 3초간 침지하였다. 6일 후, 침지한 곶감에 싸리, 오미자, 복분자의 혼합농축액의 냉동 분쇄물을 도포하여 곶감을 제조하였다. Persimmon was harvested and stripped, and then dried for 70 days at 10 ° C. and a wind speed of 3 m / s while maintaining a humidity of 40% with fires of fire, fire, Schizandra chinensis and Injin mugwort. Then, 2 ml of the mixed solution of Pear, Schisandra chinensis and Bokbunja was poured into dried persimmon dried 20 days before shipping. For 3 seconds, the mixed persimmon of Pear persimmon, Schisandra chinensis and Bokbun was added to the dried persimmon for 6 seconds. It was immersed. After 6 days, the dried persimmon was applied to immersed dried persimmon and frozen ground powder of a mixed concentrate of Pear, Schisandra chinensis and Bokbunja was prepared.
<< 실시예Example 3> 곶감 제조 3> dried persimmon
감을 수확하기 10일 전에 싸리, 오미자, 인진쑥, 오디 및 복분자의 농축액을 혼합한 혼합액농축액을 2㎖를 주입한 후, 10일 후 감을 수확하여 탈피한 다음, 싸리, 칡, 오미자 및 인진쑥의 훈연으로 습도 40%를 유지하면서 10℃, 풍속 3m/s로 70일 동안 건조하였다. 그리고 출하하기 20일 전에 건조된 곶감에 싸리, 오미자, 인진쑥, 오디 및 복분자의 농축액을 혼합한 혼합액을 0.5㎖를 주입하였고, 출하하기 6일 전에 싸리, 오미자, 인진쑥, 오디 및 복분자의 농축액이 주입된 곶감을 의 혼합농축액에 3초간 침지하였다. 6일 후, 침지한 곶감에 싸리, 오미자, 인진쑥, 오 디 및 복분자의 농축액의 혼합농축액을 가열한 다음, 냉동시켜 분쇄한 냉동 분쇄물을 도포하여 곶감을 제조하였다. 10 days before harvesting persimmons, 2 ml of mixed concentrates containing the concentrates of Prunus, Schisandra chinensis, Injin mugwort, Ody and Bokbunja were infused. After 10 days, the persimmons were harvested and stripped. Drying for 70 days at 10 ℃, wind speed 3m / s while maintaining the humidity 40%. 0.5 ml of the mixture of Pear, Schisandra chinensis, Injin mugwort, Odysium and Bokbunju was infused with dried persimmon dried 20 days before shipping, and the concentrates of Pear, Schisandra chinensis, Injin mugwort, Audi and Bokbun were injected 6 days prior to shipping. Dried persimmons were immersed in the mixed concentrate for 3 seconds. After 6 days, the dried persimmon was heated by heating the mixed concentrate of the concentrates of Pear, Schisandra chinensis, Injin mugwort, Ody and Bokbun, and then frozen and pulverized frozen ground was applied to prepare persimmon.
<< 실험예Experimental Example 1> 관능검사 1> sensory test
관능검사에 대해 경험이 있는 20~30대 사이의 여성 10명을 패널로 선정하여 수행하였다. 관능검사 항목은 맛에서는 곶감의 색, 맛, 향 및 전체적인 기호도를 선정하여 7점 척도를 사용하였다(7점 ‘매우 강하다’ 혹은 ‘매우 좋다’, 4점 ‘보통이다’, 1점 ‘매우 약하다’ 혹은 ‘매우 나쁘다’).Ten women in their twenties and thirties who had experience with sensory tests were selected by panel. The sensory test items used the 7-point scale by selecting the color, taste, aroma, and overall preference of dried persimmon (7 points 'very strong' or 'very good', 4 points 'normal', 1 point 'very weak' 'Or' very bad ').
본 발명의 관능검사 결과, 실시예 1,2,3 모두 색, 맛, 향 및 전체적인 기호도에서 우수한 평가를 받았다. As a result of the sensory test of the present invention, Examples 1, 2 and 3 received excellent evaluation in color, taste, aroma and overall preference.
상기의 결과로부터, 본 발명인 곶감의 제조 방법은 색, 맛 및 향이 우수한 곶감을 제조할 수 있다는 사실을 확인하였다. From the above results, it was confirmed that the method for producing dried persimmon of the present invention can produce dried persimmon excellent in color, taste and aroma.
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| KR101038242B1 (en) * | 2010-06-29 | 2011-06-03 | 김기명 | Dried persimmon sprayed japanese apricot juice and making process thereof |
| KR20160143095A (en) * | 2015-06-04 | 2016-12-14 | 강병수 | Method for Preparing of Dried Persimmon Using Artemisia annua L or Dried Persimmon Prepared by the Method |
| CN107030815A (en) * | 2017-05-12 | 2017-08-11 | 阜南县腾祥工艺品有限公司 | A kind of method that basket is woven into wicker |
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| KR101338400B1 (en) | 2012-08-14 | 2013-12-10 | 주해돈 | Manufacturing method of a dried persimmon |
| KR101503852B1 (en) | 2014-05-22 | 2015-03-19 | 이무기 | Manufacturing method of dried permission comprising a hemp |
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| KR100732814B1 (en) * | 2005-08-01 | 2007-06-27 | 손상기 | Manufacturing process of gulbi using Rubus coreanus Miq. and orgainc green tea |
| KR100796201B1 (en) | 2006-04-06 | 2008-01-21 | 김장희 | Manufacturing method of dried permission |
| KR100746729B1 (en) | 2006-06-14 | 2007-08-06 | 장후철 | Manufacture method for dried persimmon using green tea and ginseng |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101038242B1 (en) * | 2010-06-29 | 2011-06-03 | 김기명 | Dried persimmon sprayed japanese apricot juice and making process thereof |
| KR20160143095A (en) * | 2015-06-04 | 2016-12-14 | 강병수 | Method for Preparing of Dried Persimmon Using Artemisia annua L or Dried Persimmon Prepared by the Method |
| CN107030815A (en) * | 2017-05-12 | 2017-08-11 | 阜南县腾祥工艺品有限公司 | A kind of method that basket is woven into wicker |
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