KR20110058451A - Method for making iced-ripe persimmon and iced-ripe persimmon made by using it - Google Patents

Method for making iced-ripe persimmon and iced-ripe persimmon made by using it Download PDF

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KR20110058451A
KR20110058451A KR1020090115256A KR20090115256A KR20110058451A KR 20110058451 A KR20110058451 A KR 20110058451A KR 1020090115256 A KR1020090115256 A KR 1020090115256A KR 20090115256 A KR20090115256 A KR 20090115256A KR 20110058451 A KR20110058451 A KR 20110058451A
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persimmon
hongsi
iced
washing
ripe
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정혜숙
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정혜숙
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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
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs

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  • 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

PURPOSE: A producing method of iced ripe and soft persimmon, and the iced ripe and soft persimmon are provided to use fresh ripe and soft persimmon with the excellent sweetness by removing the astringency. CONSTITUTION: A producing method of iced ripe and soft persimmon comprises the following steps: washing and drying fresh persimmon(S15,S17); storing the dried persimmon with apple for aging(S19); rapidly cooling the aged persimmon(S21); washing and peeling the cooled persimmon using a rotary peeling machine(S23); removing stalks, seeds, and cores from the persimmon(S25); stirring the obtained persimmon flesh, and removing bubbles by using a de-foaming machine(S27); packing the persimmon flesh(S29); and rapidly freezing the packed persimmon flesh(S31).

Description

아이스홍시 제조방법 및 이에 의해 제조된 아이스홍시{METHOD FOR MAKING ICED-RIPE PERSIMMON AND ICED-RIPE PERSIMMON MADE BY USING IT}TECHNICAL FOR MAKING ICED-RIPE PERSIMMON AND ICED-RIPE PERSIMMON MADE BY USING IT}

본 발명은 아이스홍시 제조 방법 및 이에 의해 제조된 아이스홍시에 관한 것으로서, 보다 상세하게는 잘익은 감을 탈삽하여 사계절 즐길 수 있는 아이스홍시 제조 방법 및 이에 의해 제조된 아이스홍시에 관한 것이다. The present invention relates to an ice hongsi manufacturing method and an ice hongsi produced by the present invention, and more particularly, to an ice hongsi manufacturing method that can enjoy the four seasons by removing the ripe persimmon persimmon and hongsi produced by this.

일반적으로 홍시는 생감의 떫은맛이 자연적 또는 인위적인 방법으로 제거되어 붉은 색으로 말랑말랑하게 무르익은 상태의 감을 말하는 것으로서 홍시는 떫은맛을 내는 디오스프린이라는 타닌 성분이 제거되어 맛이 좋고 선명한 붉은 색상을 나타내 예로부터 널리 애용되던 식품이다.In general, hongsi refers to a feeling of soft ripeness of red color because the astringent taste of raw persimmon is removed by a natural or artificial method. A hongsi is a tasting and vivid red color by removing tannin component of diosphrine that gives a mellow taste. It is widely used food from.

그러나, 생감을 홍시로 만들기 위해서는 감을 장기간 저장하여 자연적으로 떫은맛이 사라지고 말랑말랑해져서 단맛이 들도록 하는 것이므로, 감을 저장하는데 상당한 기간이 소요되었을 뿐 아니라, 시간이 경과함에 따라 숙도의 진전으로 1개월 이상 장기저장이 불가능한 동시에, 유통과정 중에 압상 및 부패 등으로 인하여 폐기율이 높은 단점이 있으며, 시식시 아무 장소에서나 먹기가 불편하고 시식 후 잔여 폐기율이 높아 선호도가 낮아지고 있는 문제점이 있다. 이와 같은 문제점을 해결하기 위하여, 다음과 같은 종래기술이 개시되어 있다.However, in order to make fresh persimmons, persimmons are stored for a long time so that the natural astringent taste disappears and the mellowness becomes sweet, so it takes a considerable period of time to store persimmons. At the same time, there is a disadvantage in that the disposal rate is high due to rolling and decay during distribution, and it is inconvenient to eat at any place during tasting and the remaining disposal rate after tasting is high, so the preference is low. In order to solve this problem, the following prior art is disclosed.

[문헌1] 대한민국 등록특허 제883201호[Document 1] Republic of Korea Patent No. 883201

위 문헌1은 '홍시 셔벗의 제조방법'에 관한 것으로서, 감을 숙성시켜 완성된 홍시를 급속 냉동시켜 용기에 주입한 후 얇은 합성수지 필름으로 이루어진 차단판을 홍시의 표면에 밀착시켜 외부의 공기를 차단시킨 후 덮개를 덮어 포장한 후 냉동 유통하는 것을 특징으로 한다. 그러나 위 문헌1에서는, 화학약품인 에틸렌을 사용하여 탈삽(脫澁)하기 때문에 표피가 흑변하여, 제조된 홍시 셔벗의 상품성이 떨어지게 되는 문제점이 있으며, 홍시 표피에 화학약품이 잔류하여 인체에 해로운 영향을 끼치게 되는 문제점이 있다.The above document 1 relates to a 'manufacturing method of hongsi sherbet', and after aging the persimmons, the frozen hongsi is rapidly frozen and infused into a container, and then a thin plate made of a synthetic resin film adheres to the hongsi's surface to block external air. After the cover is covered and characterized in that the frozen distribution. However, in the above document 1, since the epidermis becomes black due to desorption using ethylene, which is a chemical, there is a problem that the commerciality of the manufactured hongsi sherbet is deteriorated, and chemicals remain on the hongsi epidermis, which is detrimental to the human body. There is a problem that causes.

본 발명은 상기한 바와 같은 문제점을 해결하기 위하여 제안된 것으로, 감을 자연적으로 탈삽하여 색이나 당도가 우수한 자연홍시를 이용한 아이스홍시를 제공하는데 그 목적이 있다.The present invention has been proposed to solve the above problems, and an object of the present invention is to provide an ice hongsi using natural hongsi with excellent color or sweetness by desorption of persimmon naturally.

또한, 본 발명은 감을 자연적으로 탈삽함으로써 인체에 무해한 아이스홍시를 제공하는데 또 다른 목적이 있다.In addition, the present invention is another object to provide an ice hongsi harmless to the human body by degassing the persimmon naturally.

상기한 바와 같은 목적을 달성하기 위해, 본 발명의 아이스홍시 제조방법은, 선별된 감을 세척하고 건조하는 단계; 건조된 감을 소정의 비율로 사과와 함께 적재하여 소정의 온도에서 소정 기간 숙성시키는 단계; 숙성된 홍시를 급냉하는 단 계; 급냉시킨 홍시를 회전식 탈피기를 이용하여 세척 및 탈피하는 단계; 꼭지, 씨 및 심을 제거하여 과육만을 남기는 단계; 남겨진 과육을 교반기에 넣어 교반하여 발생한 기포를 탈포기를 이용하여 기포를 제거하는 단계; 탈포한 과육을 포장하는 단계; 및 포장한 과육을 다시 급냉하는 단계를 포함한다.In order to achieve the object as described above, ice hongsi manufacturing method of the present invention, washing and drying the selected persimmon; Stacking the dried persimmons with apples at a predetermined ratio and ripening at a predetermined temperature for a predetermined time; Quenching aged hongsi; Washing and stripping the quenched hongsi using a rotary stripper; Removing the faucet, seeds and seam leaving only the pulp; Removing the air bubbles by using a degassing machine by adding the remaining meat to a stirrer and stirring the air bubbles; Packing the defoamed flesh; And quenching the packaged pulp again.

이때, 감의 세척은, 오존살균 세척기로 수행하는 것이 바람직하고, 상기 소정의 비율은, 감이 80%, 사과가 20%인 것이 바람직하다. 또한, 상기 소정의 온도는, 15~20℃인 것이 바람직하고, 상기 소정 기간은, 20일인 것이 바람직하다. 또한, 상기 회전식 탈피기는, 그 내부가 금강석으로 이루어진 것이 바람직하다.At this time, the washing of the persimmon is preferably carried out by an ozone sterilization washing machine, the predetermined ratio is preferably 80% persimmon, 20% apple. Moreover, it is preferable that the said predetermined temperature is 15-20 degreeC, and it is preferable that the said predetermined period is 20 days. In addition, the rotary stripper, it is preferable that the inside is made of diamond.

또한, 본 발명은 위의 제조방법에 의해 제조된 아이스홍시를 포함한다.In addition, the present invention includes an ice hongsi prepared by the above manufacturing method.

이하, 첨부된 도면을 참조하여 본 발명에 따른 바람직한 일실시예를 상세히 설명한다.Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

도 1은 본 발명에 따른 아이스홍시 제조방법을 설명하기 위한 일실시예 흐름도이다. 도면에 도시된 바와 같이, 본 발명의 제조방법에서는, 우선 잘익은 감을 엄선하여 수확하고(S11), 크기별로 선별한다(S13). 1 is a flow chart for explaining an ice hongsi manufacturing method according to the present invention. As shown in the figure, in the manufacturing method of the present invention, the ripe persimmons are carefully selected and harvested (S11), and sorted by size (S13).

그리고 선별된 감을 살균세척하여(S15), 물기를 건조한다(S17). 이때, 살균세척은 오존살균 세척기로 수행하는 것이 바람직하며, 물기의 건조는 통풍을 이용한 자연건조가 바람직하다.The selected persimmons are sterilized and washed (S15), and the water is dried (S17). At this time, sterilization washing is preferably carried out by ozone sterilization washing machine, the drying of the water is preferably natural drying using ventilation.

이후, 감을 콘티상자에 소정량(예를 들어 10kg) 담고 밀폐된 창고에 적재하여 숙성한다(S19). 적재시, 감과 사과를 소정의 비율로 함께 적재하는데, 이때 사 과에서 자연적으로 발생하는 에틸렌 가스에 의해 감이 홍시가 되는 시간을 단축할 수 있다. 감과 사과의 비율은 자유로이 결정할 수 있으며, 사과가 많을수록 홍시에 도달하는 시간이 단축될 수 있다. 본 발명의 일실시예에서는, 바람직하게 감을 80%, 사과를 20% 적재하지만, 이에 한정되는 것은 아니며, 다른 비율로 적재할 수 있음은 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 자명하다. 한편, 숙성시 창고의 온도는 섭씨 15~20℃인 것이 바람직하다. 이렇게 하여 20일 정도의 숙성기간을 거치면 자연적으로 탈삽되고 약 90% 숙성된 홍시가 된다.Thereafter, the persimmon is put in a contigiate box (for example, 10kg) and loaded in a closed warehouse to ripen (S19). At the time of loading, persimmon and apples are loaded together at a predetermined ratio. At this time, it is possible to shorten the time for persimmon to become hongsi due to ethylene gas naturally occurring in the apple. The ratio of persimmon to apple can be freely determined, and the more apples, the shorter the time to reach hongsi. In one embodiment of the present invention, preferably 80% persimmon, 20% apples, but is not limited to this, it can be loaded at other ratios is apparent to those skilled in the art to which the present invention pertains. Do. On the other hand, the temperature of the warehouse at the time of aging is preferably 15 to 20 ℃. In this way, after 20 days of ripening, it is naturally de-extracted and becomes about 90% aged hongsi.

이후, 숙성된 홍시를 영하 28℃로 급냉하여(S21), 냉동된 채로 보관한다. 보관된 냉동홍시를 냉동된 채로 과피 제거용 회전식 탈피기로 탈피한다(S23). 이때, 탈피기에 물을 넣고 2~3분 가동하면, 세척과 탈피를 겸할 수 있다. 상기 과피 제거용 회전식 탈피기는, 바람직하게는, 금강석 회전식 탈피기이다.Then, aging hongsi quenched to minus 28 ℃ (S21), and stored frozen. The frozen red hongsi stored in the frozen peeling with a rotary peeler for removing the skin (S23). At this time, put water in the stripper and run for 2 to 3 minutes, it can serve as washing and stripping. The peeling rotary peeler is preferably a diamond rotary peeler.

도 2는 본 발명에 따른 회전식 탈피기의 일예시도이다.2 is an exemplary view of a rotary peeler according to the present invention.

도면에 도시된 바와 같이, 본 발명의 방법에 사용되는 탈피기에, 냉동된 홍시를 넣으면, 세척과 탈피를 동시에 수행할 수 있다. 본 발명의 방법에 사용되는 탈피기는, 그 내부(10)가 금강석으로 이루어져, 세척과 탈피에 용이하다.As shown in the figure, when the frozen hongsi into the stripper used in the method of the present invention, washing and stripping can be performed simultaneously. The stripping machine used in the method of the present invention, the inside 10 is made of diamond, it is easy to wash and stripping.

이렇게 탈피된 감의 꼭지와 씨를 제거하고, 감의 중앙부에 있는 심을 제거하면(S25), 과육만이 남게 되는데, 남겨진 과육만을 교반기(攪拌機)에 넣어 교반하면, 과육에 기포가 발생한다. 바람직하게는, 교반한 결과물을 탈포기(脫泡機)를 이용하여 기포를 제거한다(S27).When the peeled persimmon and seeds of the peeled persimmon are removed and the core in the center of the persimmon is removed (S25), only the pulp remains, but only the remaining pulp is put into the stirrer and stirred, and bubbles are generated in the pulp. Preferably, the stirred resultant is bubbled using a deaerator (S27).

이렇게 탈포한 과육을 용기에 담고, 실러(sealer)로 밀봉하여 포장을 완성한 다(S29).The deaerated pulp is placed in a container and sealed with a sealer to complete the packaging (S29).

마지막으로, 포장한 제품을 다시 급냉한다(S31). 본 발명에 따르면, 1차급냉한 홍시를 냉동된 채로 탈피 및 탈포하고 포장한 후 다시 2차 급냉함으로써, 종래의 아이스홍시 제조방법에 비해 온도변화를 줄일 수 있다.Finally, the packaged product is quenched again (S31). According to the present invention, by peeling and defoaming and packaging the first quenched hongsi frozen and then second quenched again, it is possible to reduce the temperature change compared to the conventional ice hongsi manufacturing method.

상기한 바와 같은 본 발명은, 감을 자연적으로 탈삽하여 색택이나 당도가 우수한 아이스홍시를 제공하도록 하는 효과가 있다.As described above, the present invention has an effect of naturally de-intersting the persimmon to provide an ice hongsi having excellent color tack or sweetness.

또한, 본 발명은 감을 자연적으로 탈삽함으로써 친환경적인 건강식품을 소비자에게 제공할 수 있도록 하는 효과가 있으며, 또한, 냉동에서 포장까지의 온도변화를 줄여, 홍시의 상품성을 유지한 아이스홍시를 제공하도록 하는 효과가 있다.In addition, the present invention has the effect to provide consumers with environmentally friendly health food by degassing the persimmon naturally, and also to reduce the temperature change from freezing to packaging, to provide ice hongsi that maintains the commerciality of hongsi It works.

이상에서 설명한 본 발명은 전술한 실시예 및 첨부된 도면에 의해 한정되는 것이 아니고, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 여러 가지 치환, 변형 및 변경이 가능하다는 것이 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 있어 명백할 것이다.The present invention described above is not limited to the above-described embodiments and the accompanying drawings, and various substitutions, modifications, and changes are possible in the art without departing from the technical spirit of the present invention. It will be clear to those of ordinary knowledge.

도 1은 본 발명에 따른 아이스홍시 제조방법을 설명하기 위한 일실시예 흐름도,1 is a flow chart for explaining an ice hongsi manufacturing method according to the present invention;

도 2는 본 발명에 따른 회전식 탈피기의 일예시도.2 is an exemplary view of a rotary stripper according to the present invention.

Claims (7)

선별된 감을 세척하고 건조하는 단계;Washing and drying the selected persimmons; 건조된 감을 소정의 비율로 사과와 함께 적재하여 소정의 온도에서 소정 기간 숙성시키는 단계;Stacking the dried persimmons with apples at a predetermined ratio and ripening at a predetermined temperature for a predetermined time; 숙성된 홍시를 급냉하는 단계;Quenching aged hongsi; 급냉시킨 홍시를 회전식 탈피기를 이용하여 세척 및 탈피하는 단계;Washing and stripping the quenched hongsi using a rotary stripper; 꼭지, 씨 및 심을 제거하여 과육만을 남기는 단계;Removing the faucet, seeds and seam leaving only the pulp; 남겨진 과육을 교반기에 넣어 교반하여 발생한 기포를 탈포기를 이용하여 기포를 제거하는 단계;Removing the air bubbles by using a degassing machine by adding the remaining meat to a stirrer and stirring the air bubbles; 탈포한 과육을 포장하는 단계; 및Packing the defoamed flesh; And 포장한 과육을 다시 급냉하는 단계를 포함하는 아이스홍시 제조방법.Ice hongsi manufacturing method comprising the step of quenching the packaged flesh again. 제1항에 있어서, 감의 세척은, 오존살균 세척기로 수행하는 것을 특징으로 하는 아이스홍시 제조방법.The method of claim 1, wherein the washing of the persimmon, ice redish manufacturing method characterized in that carried out by an ozone sterilization washing machine. 제1항에 있어서, 상기 소정의 비율은, 감이 80%, 사과가 20%인 것을 특징으로 하는 아이스홍시 제조방법.The method of claim 1, wherein the predetermined ratio is 80% persimmon and 20% apple. 제1항에 있어서, 상기 소정의 온도는, 15~20℃인 것을 특징으로 하는 아이스 홍시 제조방법.The method according to claim 1, wherein the predetermined temperature is 15 to 20 ° C. 제1항에 있어서, 상기 소정 기간은, 20일인 것을 특징으로 하는 아이스홍시 제조방법.The method of claim 1, wherein the predetermined period is 20 days. 제1항에 있어서, 상기 회전식 탈피기는, 그 내부가 금강석으로 이루어진 것을 특징으로 하는 아이스홍시 제조방법.The method of claim 1, wherein the rotary stripper, ice hongsi manufacturing method characterized in that the inside is made of diamond. 제1항 내지 제6항의 제조방법에 의해 제조된 아이스홍시.Ice hongsi prepared by the method of claim 1 to claim 6.
KR1020090115256A 2009-11-26 2009-11-26 Method for making iced-ripe persimmon and iced-ripe persimmon made by using it KR20110058451A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101491732B1 (en) * 2011-11-21 2015-02-10 최인호 ripe persimmon ice cream Manufacturing methods using Composition of ice cream using ripe persimmon
KR20210047782A (en) 2019-10-22 2021-04-30 김용배 Manufacturing methods for ice-prune and the ice-prune manufactured by the same

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101491732B1 (en) * 2011-11-21 2015-02-10 최인호 ripe persimmon ice cream Manufacturing methods using Composition of ice cream using ripe persimmon
KR20210047782A (en) 2019-10-22 2021-04-30 김용배 Manufacturing methods for ice-prune and the ice-prune manufactured by the same

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