KR20100022159A - A processing method of ripe persimmon - Google Patents
A processing method of ripe persimmon Download PDFInfo
- Publication number
- KR20100022159A KR20100022159A KR1020080080696A KR20080080696A KR20100022159A KR 20100022159 A KR20100022159 A KR 20100022159A KR 1020080080696 A KR1020080080696 A KR 1020080080696A KR 20080080696 A KR20080080696 A KR 20080080696A KR 20100022159 A KR20100022159 A KR 20100022159A
- Authority
- KR
- South Korea
- Prior art keywords
- persimmon
- hongsi
- red
- aging
- persimmons
- Prior art date
Links
- 244000236655 Diospyros kaki Species 0.000 title claims abstract description 67
- 235000011511 Diospyros Nutrition 0.000 title claims abstract description 59
- 238000003672 processing method Methods 0.000 title abstract description 6
- 230000032683 aging Effects 0.000 claims abstract description 12
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 239000002420 orchard Substances 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 3
- 241000723267 Diospyros Species 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000006866 deterioration Effects 0.000 abstract description 3
- 238000002845 discoloration Methods 0.000 abstract description 3
- 230000007774 longterm Effects 0.000 abstract description 2
- 238000009826 distribution Methods 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000021422 persimmon vinegar Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Images
Classifications
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a processing method of hongsi persimmon to prevent the deterioration and discoloration of hongsi persimmon even when long-term distribution by crushing packaging hongsi persimmon, so that you can feel the unique flavor of hongsi persimmon well and to facilitate tasting .
Characteristics of the present invention described above, the step of selecting the persimmon excellent persimmon among the persimmon harvested in the orchard to clean (S10); (S20) aging the persimmon washed in the step (S10) in the natural state with red persimmon persimmon; Peeling the red persimmon persimmon of the step (S20), after cutting into pieces to remove the seeds of the genus and crushed (S30); First aging the red persimmon pulverized in the step (S30) at 0-1 ° C. for 70-74 hours (S40); Aging the red persimmon persimmons aged in the step (S40) at 2-4 ° C. for 47-49 hours (S50); In the step (S50) it is to be achieved by the method for producing a dry persimmon characterized in that the step (S60) of packaging the second aged hongsi persimmon in a constant packaging.
Description
The present invention relates to a processing method of hongsi persimmon, and more particularly, to prevent the deterioration and discoloration of hongsi persimmon even if circulated for a long time by hongsi persimmon packaging, so that you can feel the unique flavor of hongsi persimmon well and taste It relates to a processing method of hongsi persimmon made easy when.
In general, persimmon is divided into red persimmon, dried persimmon, sweet persimmon is sold on the market. Among them, Hongsi is one of the fruits containing a lot of vitamin C and is popular with both sexes.
In recent years, the situation has also been developed and widely used as persimmon vinegar, persimmon tea using persimmon.
However, unlike dried persimmons and sweet persimmons that consumers enjoy, red persimmons have very soft pulp, which makes it difficult to pack and transport them, and the farms can no longer produce additional profits due to the fact that they are not widely available to the general consumer. .
In addition, the general hongsi persimmon has a disadvantage in that it is well preserved and crushed for long-term storage, and when tasting the hongsi persimmon is not suitable for children to eat due to problems such as mouth and hands while eating by hand It is recognized as a fruit.
On the other hand, to solve such drawbacks, the method of quenching the aged persimmons in a box at a temperature of about 50 degrees below zero is used for shipping, but this method can be stored for a long time by freezing hongsi, but consumers In order to buy and eat the frozen hongsi persimmon should wait for the time to thaw, thawed hongsigam also had a problem to endure the discomfort and mess like the natural hongsi persimmon.
The present invention was devised in view of the above-mentioned problems, and its object is to prevent the deterioration and discoloration of the red persimmon persimmon, and to taste the unique flavor of the red persimmon persimmon even though it is circulated and packaged for a long time. It is to provide a processing method of hongsi persimmon to facilitate when.
Features of the present invention for achieving the above object, the step of selecting the persimmon excellent persimmon among the persimmon harvested in the orchard to clean (S10); (S20) aging the persimmon washed in the step (S10) in the natural state with red persimmon persimmon; Peeling the red persimmon persimmon of the step (S20), after cutting into pieces to remove the seeds of the genus and crushed (S30); First aging the red persimmon pulverized in the step (S30) at 0-1 ° C. for 70-74 hours (S40); Aging the red persimmon persimmons aged in the step (S40) at 2-4 ° C. for 47-49 hours (S50); In the step (S50) it is to be achieved by the method for producing a dry persimmon characterized in that the step (S60) of packaging the second aged hongsi persimmon in a constant packaging.
As described above, the hongsi persimmon according to the present invention can provide a high quality hongsi persimmon as well as provide a high quality hongsi persimmon which can help the public health by preventing the destruction of nutrients without losing the flavor unique to the hongsi persimmon. It is possible to increase the shelf life of the product as long as possible by preserving it for a long time, thereby promoting the sale of the product, contributing to the increase in exports, and having a simple and easy tasting.
Hereinafter, described in detail by the accompanying manufacturing process drawings for a preferred embodiment for achieving the above object is as follows.
Example
Among persimmons harvested from orchards, persimmons of good variety were selected and washed clean (S10).
Subsequently, the persimmons washed in the step (S10) were aged to natural persimmon persimmon (S20).
Subsequently, the peeled persimmon peeled in step (S20), peeled, cut into 4-8 equal parts, the seeds of the deceleration was removed and crushed (S30).
Subsequently, the red persimmon pulverized in the step (S30) was put into a aging chamber to maintain 0 ~ 1 ℃ was first aged for about 72 hours (S40).
Subsequently, the first aged red persimmon persimmon in the step (S40) was put into a aging room maintained at 2 to 4 ℃ for about 48 hours secondary ripening (S50).
Subsequently, the aging persimmon persimmon in the step (S50) may be packaged in a predetermined container packaging to complete the processing of the persimmon persimmon.
The red persimmon persimmon produced by the above-mentioned manufacturing process is prevented from destroying nutrients without losing the unique flavor of the persimmon persimmon, thus providing high quality persimmon persimmon which can help to improve the health of the people. It can be easily and easily eaten with a spoon when tasting red persimmons, and it can promote the sale of goods and increase exports by preserving the red persimmons for a long time. It can help to increase the external competitiveness of the sense of drying as possible, such as there is an advantage.
Although the preferred embodiments of the present invention have been illustrated and described above, the present invention is not limited to the above-described embodiments, and the present invention is not limited to the above-described embodiments without departing from the spirit of the present invention as claimed in the claims. Various modifications can be made by those skilled in the art, and such modifications are intended to fall within the scope of the appended claims.
1 is a processing process diagram sequentially illustrating the processing process of hongsi persimmon according to the present invention.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080080696A KR20100022159A (en) | 2008-08-19 | 2008-08-19 | A processing method of ripe persimmon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080080696A KR20100022159A (en) | 2008-08-19 | 2008-08-19 | A processing method of ripe persimmon |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20100022159A true KR20100022159A (en) | 2010-03-02 |
Family
ID=42174759
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020080080696A KR20100022159A (en) | 2008-08-19 | 2008-08-19 | A processing method of ripe persimmon |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20100022159A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011129638A3 (en) * | 2010-04-15 | 2012-01-26 | Baek Jin Heum | Method for preparing ripe persimmon directly on a persimmon tree |
| KR102512599B1 (en) * | 2023-02-02 | 2023-03-22 | 박은진 | Dried persimmon using ripe persimmon and its manufacturing method |
| KR20240085105A (en) | 2022-12-07 | 2024-06-14 | 정수현 | Manufacturing method of ice persimmon and persimmon powder raw materials |
-
2008
- 2008-08-19 KR KR1020080080696A patent/KR20100022159A/en not_active Application Discontinuation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011129638A3 (en) * | 2010-04-15 | 2012-01-26 | Baek Jin Heum | Method for preparing ripe persimmon directly on a persimmon tree |
| CN102834024A (en) * | 2010-04-15 | 2012-12-19 | 白珍钦 | Method for preparing ripe persimmon directly on a persimmon tree |
| KR20240085105A (en) | 2022-12-07 | 2024-06-14 | 정수현 | Manufacturing method of ice persimmon and persimmon powder raw materials |
| KR102512599B1 (en) * | 2023-02-02 | 2023-03-22 | 박은진 | Dried persimmon using ripe persimmon and its manufacturing method |
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| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |