KR20110025529A - Manufacturing method of soft persimmon jelly - Google Patents
Manufacturing method of soft persimmon jelly Download PDFInfo
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- KR20110025529A KR20110025529A KR1020090083638A KR20090083638A KR20110025529A KR 20110025529 A KR20110025529 A KR 20110025529A KR 1020090083638 A KR1020090083638 A KR 1020090083638A KR 20090083638 A KR20090083638 A KR 20090083638A KR 20110025529 A KR20110025529 A KR 20110025529A
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Abstract
Description
본 발명은 홍시 젤리의 제조 방법에 관한 것으로 보다 구체적으로는 홍시의 과육을 이용해 홍시 젤리를 제조함으로써 홍시를 이용한 식품 섭취가 용이하게 함과 동시에 유통 과정에서의 취급과 운반 및 보관이 용이하게 한 홍시 젤리의 제조 방법에 관한 것이다.The present invention relates to a method for preparing hongsi jelly, and more specifically, to prepare hongsi jelly using pulp of hongsi, hongsi, which facilitates food intake using hongsi and at the same time facilitates handling, transportation and storage in distribution. It relates to a method for producing jelly.
일반적으로 홍시(紅枾)는 생감의 떫은맛이 자연적 또는 인위적인 방법에 의해 제거되어 붉은색으로 말랑말랑하게 무르익은 상태의 감을 말하는 것으로서, 연시(軟枾) 또는 연감이라고도 한다.In general, hongsi (紅 枾) is a sense of the state that the astringent taste of raw persimmon is removed by a natural or artificial method and softly reddish, also called a year-end (또는) or annual.
이러한 홍시는 감의 색깔이 붉다는 측면에서 붙여진 명칭이고, 연시는 질감이 말랑말랑하고 부드럽다는 측면에서 붙여진 명칭인데 이처럼 붉고 말랑말랑하게 무르익은 홍시는 감 특유의 떫은맛이 없고 당도가 높기 때문에 맛이 좋을 뿐만 아니라, 《동의보감》에 따르면 숙취를 풀어주는 효능이 있으며, 심장과 폐를 튼튼하게 하고 갈증을 없애주며 소화 기능을 좋아지게 하는 효능이 있어서 건강에 유익한 식품이라 할 수 있다.This red hongsi is named in terms of red color of persimmon, and the new year is named in terms of soft and soft texture. The red and soft ripe hongsi has no sweetness and high sweetness. Not only good, according to the agreement, the hangover has the effect of releasing a hangover, and strengthens the heart and lungs, eliminates thirst and improves digestive function, it is a health-friendly food.
그런데 일반적으로 홍시는 강도가 물러서 작은 충격에도 형태가 쉽게 손상되거나 터질 뿐만 아니라, 상온에서 쉽게 상하기 때문에 유통 과정에서의 취급 및 보관이 매우 불편한 문제점이 있었다.However, in general, hongsi has a problem that handling and storage in the distribution process is very inconvenient because the stiffness is not easily damaged or exploded even in a small impact due to its strength.
그리하여 최근에는 홍시를 상온에서 유통하기보다는 홍시를 급속 냉동하여 얼린 후 이를 유통하는 것이 일반화된 실정이다.Therefore, in recent years, rather than circulating hongsi at room temperature, it is common to rapidly freeze hongsi and distribute it.
그러나 위와 같이 홍시를 급속 냉동시킨 상태로 유통하게 되면, 유통 과정에서의 취급이 용이한 이점은 있으나, 보관시에 반드시 냉동고에서 보관을 해야하기 때문에 보관 비용이 증가하는 문제점이 있었다.However, when the hongsi is distributed in a state of rapid freezing, there is an advantage that the handling in the distribution process is easy, but the storage cost increases because it must be stored in the freezer at the time of storage.
그뿐만 아니라, 냉동 상태로 유통, 판매되기 때문에 홍시를 구입한 구매자 역시 제품을 늘 냉동 보관해야 장기 보관이 가능하기 때문에 보관에 따른 불편이 따를 뿐만 아니라, 냉동 보관된 홍시를 먹기 위해서는 다시 일정 시간의 해동이 필요하기 때문에 원하는 즉시 홍시를 먹을 수 없는 불편함이 있었다.In addition, since it is distributed and sold in the frozen state, buyers who have purchased hongsi must always keep the product frozen for long-term storage, so it will not be inconvenient for storage, and in order to eat frozen hongsi again, Because of the need for thawing, there was an inconvenience in not being able to eat hongsi immediately.
본 발명은 위와 같은 종래의 문제점을 해소하기 위하여 안출한 것으로서, 유통 과정에서의 취급 및 운반, 보관이 용이하게 함과 동시에 냉동은 물론 상온에서의 유통이 가능케 함으로써 유통 비용을 절감할 수 있을 뿐만 아니라, 다양한 형태의 용기에 포장이 가능하고, 소비자가 원하는 즉시 먹을 수 있을 뿐만 아니라, 부재료의 첨가를 통해서 다양한 맛과 영양 및 기능성을 추가할 수 있는 우수한 상품성을 가진 홍시 젤리를 제조하는데 그 목적이 있다.The present invention has been made in order to solve the above-mentioned conventional problems, it is easy to handle, transport, storage in the distribution process and at the same time freezing as well as distribution at room temperature can reduce the distribution cost as well as Its purpose is to produce red jelly, which can be packaged in various types of containers, can be eaten immediately by consumers, and can add various flavors, nutrition and functionality through the addition of subsidiary materials. .
상기 목적을 달성하기 위하여 본 발명은 숙성이 완료된 홍시의 꼭지와 투명한 외피막을 제거한 후 과육만을 수집하는 원료준비공정과, In order to achieve the above object, the present invention provides a raw material preparation step of collecting only the pulp after removing the faucet and the transparent outer film of hongsi matured,
상기 수집된 홍시의 과육에 부재료를 혼합하는 배합공정과,A blending process of mixing subsidiary materials with the flesh of the collected hongsi,
부재료가 혼합된 홍시 과육을 교반하면서 건조수단으로 건조하는 건조공정과, A drying step of drying the red flesh pulp mixed with the subsidiary materials with a drying means while stirring,
건조된 홍시 과육을 일정한 양으로 포장 용기에 담는 포장공정과, A packaging process for placing dried red poultry pulp in a fixed quantity in a packaging container,
포장 용기에 담긴 홍시 과육의 표면에 바람을 가하여 표면에 건조피막을 형성하는 피막형성공정과, A film forming process of forming a dry film on the surface by applying wind to the surface of the hongsi pulp contained in the packaging container;
건조피막이 형성된 홍시 과육이 담긴 표장 용기를 밀봉하는 밀봉공정으로 이루어진 구성이다.It consists of a sealing process of sealing the container with the dried red skin formed red flesh pulp.
한편, 상기 배합 공정의 부재료는 3~10㎜ 크기로 분절된 단감, 호도, 땅콩, 피칸, 초콜릿, 젤리, 아몬드 분태, 잣씨, 호박씨, 해바라기씨, 건오미자, 건체리, 건블루베리, 건포도 중 하나 이상을 선택하여 홍시 과육의 중량 대비 3~8%를 첨가 혼합하는 것을 특징으로 한다.On the other hand, the subsidiary material of the blending process is 3 ~ 10 mm sized sweet persimmon, hodo, peanuts, pecans, chocolate, jelly, almond flour, pine nuts, pumpkin seeds, sunflower seeds, dried schisandra, dried cherry, dried blueberries, raisins By selecting one or more, it is characterized in that 3 to 8% of the weight of the red flesh flesh is added and mixed.
또한, 상기 배합 공정의 부재료는 홍삼액, 벌꿀, 녹차액, 대추액, 동충하초액, 계피액, 당귀액, 뽕잎가루 중 하나 이상을 선택하여 홍시 과육의 중량 대비0.3~3%를 첨가 혼합하는 것을 특징으로 한다.In addition, the component of the blending process is characterized in that the addition of 0.3 to 3% by weight of the red ginseng flesh by selecting one or more of red ginseng liquid, honey, green tea liquid, jujube liquid, Cordyceps sinensis, cinnamon liquid, sugar mulberry juice, mulberry leaf powder. It is done.
또한, 상기 건조공정은 열풍기를 건조수단으로 하여 30~55℃의 열풍을 가하여 홍시 과육의 수분율을 55~60%까지 건조하는 것을 포함한다.In addition, the drying step includes a hot air blower as a drying means to apply hot air at 30 ~ 55 ℃ to dry the moisture content of the red poultry flesh to 55 ~ 60%.
또한, 상기 건조공정은 송풍기를 건조수단으로 하여 0~20℃의 저온풍을 가하여 홍시 과육의 수분율을 60~80%까지 건조하는 것을 포함한다.In addition, the drying step includes applying a low-temperature wind of 0 ~ 20 ℃ by using a blower as a drying means to dry the moisture content of the red poultry flesh to 60 to 80%.
또한, 상기 건조공정은 감압건조기에서 0~20℃의 온도로 홍시 과육의 수분율을 60~75%까지 건조한 후 4~6℃의 온도에서 12~24시간 숙성하는 것을 포함한다.In addition, the drying process includes drying the moisture content of the red poultry flesh to 60-75% at a temperature of 0 ~ 20 ℃ in a reduced pressure dryer and then aged for 12 to 24 hours at a temperature of 4 ~ 6 ℃.
또한, 상기 피막형성공정은 0~20℃의 저온풍을 6~12m/s 풍속으로 홍시 과육의 표면에 가하여 수분율을 30~50%의 건조피막층을 1~6㎜의 두께로 형성하는 것을 포함한다.In addition, the film forming process may include forming a dry film layer having a moisture content of 30 to 50% to a thickness of 1 to 6 mm by applying a low temperature wind of 0 to 20 ° C. at a speed of 6 to 12 m / s to the surface of the red flesh flesh. .
본 발명은 홍시를 젤리 형태의 식품으로 가공함으로써, 홍시의 맛을 그대로 느끼면서 포장 용기에 담긴 홍시 젤리를 간편하게 떠먹을 수 있기 때문에 홍시를 편하게 먹을 수 있는 이점이 있다.The present invention has the advantage that by processing the hongsi into food in the form of jelly, hongsi jelly can be easily eaten in the packaging container while feeling the taste of hongsi as it is to eat hongsi comfortably.
또한, 홍시 젤리의 외표면에는 세균의 침입과 서식을 막아주는 고당도 건조피막이 형성되어 포장되기 때문에 홍시 젤리의 유통 과정에서 안전한 위생 상태를 장기간 유지할 수 있을 뿐만 아니라, 건조 피막이 홍시 젤리의 형태가 흐트러지는 것을 방지하기 때문에 유통 과정에서의 취급, 운반 및 보관이 용이하게 된다.In addition, since the high-sugar dry film is formed on the outer surface of the hongsi jelly, which prevents the invasion and habitat of bacteria, the hygienic state can be maintained for a long time in the distribution process of the hongsi jelly. This prevents loss and facilitates handling, transport and storage during distribution.
첨부도면 도 1은 본 발명의 제조 공정을 순차적으로 나타낸 블럭도로서 도면에서 도시한 바와 같이 홍시 젤리를 제조하기 위해서는 먼저 숙성이 완료된 홍시의 꼭지와 투명한 외피막을 제거한 후 홍시의 과육만을 수집하여 이를 부재료를 혼합하여 교반하면서 건조수단으로 일정한 수분율이 될 때까지 건조한 후, 건조된 홍시 과육을 일정한 양으로 포장 용기에 담고, 홍시 과육의 표면에 바람을 가하여 표면에 건조피막을 형성한 후 멸균 처리하여 밀봉함으로써 홍시 젤리가 완성된다.1 is a block diagram sequentially showing the manufacturing process of the present invention in order to manufacture a red jelly, as shown in the drawing, first remove the horn and the transparent outer film of the completed hongsi after collecting only the pulp of the hongsi After mixing and drying until stirring to a certain moisture content by drying means, and put the dried hongsi flesh in a packaging container in a certain amount, by applying a wind to the surface of hongsi flesh to form a dry film on the surface and then sterilized and sealed By this, the hongsi jelly is completed.
한편, 위와 같이 홍시 젤리를 제조하는 과정에서 홍시 과육에 부재료를 혼합하는 배합 공정에서의 부재료는 단감이나 각종 견과류를 첨가 혼합할 수 있으며, 그 외에도 홍삼액이나 녹차액 또는 계피액이나 당귀액과 같은 기능성 식품첨가물을 첨가 혼합할 수 있는데 각 첨가물의 종류에 따라서 첨가하는 방식이나 혼합 비율은 다르게 된다.On the other hand, the subsidiary material in the mixing process of mixing the subsidiary materials in the red poultry flesh in the process of manufacturing the red jelly, as described above can be added and mixed with sweet persimmon or various nuts, in addition to the functional properties such as red ginseng liquid or green tea liquid or cinnamon liquid Food additives can be added and mixed, but the method or mixing ratio is different depending on the type of each additive.
즉, 상기 배합 공정의 부재료는 단감, 호도, 땅콩, 피칸, 초콜릿, 젤리, 아몬드 분태, 잣씨, 호박씨, 해바라기씨, 건오미자, 건체리, 건블루베리, 건포도 중 적어도 하나 이상을 선택하여 3~10㎜ 크기로 분절한 후 홍시 과육의 중량 대비 3~8%를 첨가 혼합하게 되는데, 이처럼 단감의 과육이나 각종 견과류 또는 초콜렛 등을 분절하여 이를 홍시 과육에 혼합하게 되면 홍시 젤리의 달콤하면서도 부드러운 식감에 부재료의 특징적인 맛과 씹히는 식감이 더해지면서 다양한 맛과 영양 성분을 가진 홍시 젤리를 생산할 수 있게 되는 것이다.That is, the component of the blending process is selected from at least one or more of sweet persimmon, hodo, peanut, pecan, chocolate, jelly, almond flour, pine nuts, pumpkin seeds, sunflower seeds, dried Schisandra chinensis, dried cherry, dried blueberries, raisins After dividing into 10㎜ size, 3 ~ 8% of the weight of Hongsi flesh is added and mixed.In this way, if you cut the sweet persimmon, various nuts or chocolate, and mix it into Hongsi flesh, The subsidiary's distinctive flavor and chewy texture add to the variety of flavors and nutrients that can produce red jelly.
또한, 상기 배합 공정의 부재료로서 홍삼액, 벌꿀, 녹차액, 대추액, 동충하초액, 계피액, 당귀액, 뽕잎가루 중 하나 이상을 선택하여 홍시 과육의 중량 대비0.3~3%를 첨가 혼합하게 되면, 건강에 유익한 약리성분이 풍부하기 때문에 맛있는 홍시를 먹으면서 건강 증진에 도움이 될 뿐만 아니라, 계피액이나 당귀액 등은 그 고유의 향이 탁월하기 때문에 다양한 향을 가진 홍시 젤리를 생산할 수 있게 된다.In addition, when one or more of red ginseng juice, honey, green tea juice, jujube juice, Cordyceps sinensis juice, cinnamon juice, donkey juice, and mulberry leaf powder is selected as an ingredient of the blending process, 0.3 to 3% of the weight of hongsi flesh is added and mixed. It is rich in pharmacological ingredients that are beneficial to health, not only helps to improve the health while eating delicious hongsi, but also the cinnamon and Angelica liquor is excellent because of its unique fragrance, it is possible to produce hongsi jelly with various flavors.
한편, 부재료가 혼합된 홍시 과육은 교반하면서 건조하는 건조공정을 수행하게 되는데, 건조공정을 수행함으로써, 젤리 특유의 쫀득한 점도가 되면서 용기 포장을 하게 되면 그 형태를 유지하려는 성질이 강해지기 때문에 취급이 용이하게 된다.On the other hand, the red flesh pulp mixed with the subsidiary materials is subjected to a drying process of drying while stirring, and the handling process is enhanced because the properties of maintaining the shape become stronger when the container is packaged while achieving a viscous characteristic unique to jelly by performing the drying process. This is facilitated.
즉, 건조공정에서는 건조하는 조건에 따라서 홍시 과육의 특성이 달라지게 되는데, 열풍기를 이용하여 30~55℃의 열풍을 가하여 홍시 과육의 수분율을 55~60% 까지 건조시키게 되면, 진한 홍시 맛과 함께 당도가 향상될 뿐만 아니라, 쫀득한 점도가 높아지는 효과가 있으며, 송풍기를 이용하여 0~20℃의 저온풍을 가하여 홍시 과육의 수분율을 60~80%까지 건조시키게 되면, 자연스러운 감 특유의 맛이 강화되는 효과가 있을 뿐만 아니라, 좀 더 촉촉한 식감을 가지게 된다.That is, in the drying process, the characteristics of the hongsi pulp are changed according to the drying conditions. When the hot air of 30-55 ° C. is applied using a hot air dryer to dry the moisture content of the hongsi pulp to 55-60%, it is accompanied by a rich hongsi taste. As well as improving the sugar content, the viscosity is increased, and when the low-temperature wind of 0-20 ℃ is applied by using a blower to dry the moisture content of the red poultry flesh to 60-80%, the natural taste is enhanced. Not only is it effective, but it also has a more moist texture.
또한, 건조공정을 수행할 때, 감압건조기에서 0~20℃의 온도로 홍시 과육의 수분율을 60~75%까지 건조한 후 4~6℃의 온도에서 12~24시간 숙성하는 공정을 수행하게 되면, 홍시 과육의 산화가 억제되기 때문에 홍시 과육의 색상과 영양을 최대한 유지할 수 있게 된다.In addition, when performing the drying process, when the moisture content of the hongsi flesh to 60-75% at a temperature of 0 ~ 20 ℃ in a reduced pressure dryer after performing a step of aging 12 to 24 hours at a temperature of 4 ~ 6 ℃, Since the oxidation of hongsi flesh is suppressed, it is possible to maintain the color and nutrition of hongsi flesh.
그리하여 건조 공정을 거친 홍시 과육은 일정 량을 다양한 형상의 포장 용기에 담은 후, 포장 용기에 담긴 홍시 과육의 표면에 피막형성공정을 수행하게 된다.Thus, the dried red poultry pulp is dried in a predetermined amount into various types of packaging containers, and then performs a film forming process on the surface of the red poultry pulp contained in the packaging container.
즉, 포장 용기에 담긴 홍시 과육의 표면에 0~20℃의 저온풍을 6~12m/s 풍속으로 가하여 30~50%의 수분율을 가진 건조피막층을 1~6㎜의 두께로 형성하게 되는데 이처럼 홍시 과육의 표면에 경질화된 건조피막층을 형성하면, 유해균의 침입과서식을 방지하여 홍시 과육의 변질이나 부패를 방지할 수 있게 된다.That is, by applying a low temperature wind of 0 ~ 20 ℃ to 6 ~ 12m / s wind speed on the surface of Hongshi pulp contained in the packaging container, a dry film layer having a moisture content of 30 ~ 50% is formed to a thickness of 1 ~ 6mm. Forming a hardened dry film layer on the surface of the flesh, it is possible to prevent the invasion and formatting of harmful bacteria to prevent deterioration or decay of the red flesh flesh.
또한, 건조피막층 아래에 있는 홍시 과육보다 점도가 높기 때문에 취급중에 내용물이 흔들리나 흐트러지는 것을 방지하고 깔끔한 미관을 유지할 수 있기 때문에 유통 과정에서 취급 및 운반, 보관 등이 용이하게 된다.In addition, since the viscosity is higher than the red flesh flesh under the dry coating layer, the contents can be prevented from being shaken or disturbed during handling, and the clean aesthetics can be maintained, thereby facilitating handling, transportation, and storage in the distribution process.
아울러, 경질화된 건조피막층은 곶감과 같은 맛과 식감을 가지게 되고, 건조피막층 아래에 있는 홍시 과육은 건조 상태에 따라서 홍시 또는 반건시의 맛과 식 감을 가지기 때문에 단일 제품으로 두 가지 맛을 낼 수 있게 된다.In addition, the hardened dry coating layer has the same taste and texture as dried persimmon, and the red flesh pulp under the dry coating layer has the taste and texture of red or semi-dry depending on the dry condition, so that it can produce two flavors as a single product. do.
도 1은 본 발명의 제조 공정을 순차적으로 나타낸 블럭도이다.1 is a block diagram sequentially showing a manufacturing process of the present invention.
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| KR101433026B1 (en) * | 2012-03-14 | 2014-08-27 | 농업회사법인 주식회사 더드림 | Manufacturing method of blueberry jelly |
| KR102490543B1 (en) * | 2021-11-22 | 2023-01-19 | 이다혜 | Manufacutring method of stick-type red ginseng jelly prepared with safflower seed blended concentrate |
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| KR101642564B1 (en) | 2014-06-03 | 2016-07-25 | 성신제 | Manufacturing process of a dried persimmon chocolate |
| KR20190057618A (en) | 2017-11-20 | 2019-05-29 | 재단법인 경남한방항노화연구원 | Ripe persimmon jelly comprising herbal ingredients and manufacturing method thereof |
| KR20230108933A (en) | 2022-01-12 | 2023-07-19 | 순천대학교 산학협력단 | Konjac jellys comprising ugly fruits and fermented milk and method for preparing the same |
| KR102512599B1 (en) | 2023-02-02 | 2023-03-22 | 박은진 | Dried persimmon using ripe persimmon and its manufacturing method |
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| KR100503460B1 (en) | 2003-04-04 | 2005-07-22 | 하영민 | Method for preparing sweet persimmon jelly |
| JP2008035805A (en) | 2006-08-08 | 2008-02-21 | Tachibana Paper Wear Kk | Method for producing persimmon sweetened bean-jelly |
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| KR102490543B1 (en) * | 2021-11-22 | 2023-01-19 | 이다혜 | Manufacutring method of stick-type red ginseng jelly prepared with safflower seed blended concentrate |
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