KR20150092425A - Chocolate Dried Persimmon Manufacturing Method - Google Patents

Chocolate Dried Persimmon Manufacturing Method Download PDF

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KR20150092425A
KR20150092425A KR1020140012625A KR20140012625A KR20150092425A KR 20150092425 A KR20150092425 A KR 20150092425A KR 1020140012625 A KR1020140012625 A KR 1020140012625A KR 20140012625 A KR20140012625 A KR 20140012625A KR 20150092425 A KR20150092425 A KR 20150092425A
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persimmon
chocolate
minutes
drying
dried
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KR101592668B1 (en
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손호섭
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손점태
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts

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  • Chemical & Material Sciences (AREA)
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  • Engineering & Computer Science (AREA)
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Abstract

Disclosed is a method for manufacturing a chocolate dried persimmon. The method for manufacturing a chocolate dried persimmon in accordance with the present invention comprises the steps of: primarily drying a peeled persimmon for a predetermined period of time by repeating freezing and drying after peeling a persimmon; cutting the persimmon, which has been primarily dried by the primary drying step, into two or more pieces; coating chocolate on the persimmon pieces by dipping each of the persimmon pieces, which has been cut by the cutting step, into a chocolate melted solution for a predetermined period of time and lifting out the persimmon pieces therefrom; spraying green tea powder on the surface of the persimmon pieces coated with chocolate by the chocolate coating step; freezing the persimmon pieces, on which green tea powder has been sprayed by the green tea powder spraying step, at a predetermined temperature for a predetermined period of time; and secondarily drying the persimmon, which has been frozen by the freezing step, for a predetermined period of time by repeating freezing and drying.

Description

초콜릿곶감 제조방법{Chocolate Dried Persimmon Manufacturing Method}{Chocolate Dried Persimmon Manufacturing Method}

본 발명은 초콜릿곶감 제조방법에 관한 것으로서, 보다 상세하게는 초콜릿을 이용하여 곶감의 떫은맛을 없앰으로써 누구든지 편안하게 섭취할 수 있도록 하는 초콜릿곶감 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a chocolate persimmon sauce, and more particularly, to a chocolate sauce persimmon sauce making method which enables chocolate to be consumed comfortably by eliminating the sweet taste of a persimmon sauce.

우리나라의 전통 음식인 곶감은 한의학적으로 소화기능을 돕고 장기를 튼튼히 하며, 지혈, 해소, 천식, 숙취, 정장작용, 강장작용 등의 약리작용이 있는 것으로 알려져 있다. 또한, 곶감은 최근에 동맥경화, 고혈압 등의 성인병 예방에도 큰 효과가 있는 것으로 입증되고 있다.Dried persimmon, which is a traditional food in Korea, is known to have a pharmacological effect such as hemostasis, relieving asthma, hangover, dressing, and tonic action by helping digestion function and strengthening organs. In addition, dried persimmons have recently been proven to have a great effect in preventing adult diseases such as arteriosclerosis and hypertension.

그러나 이와 같이 다양한 효능이 있는 곶감의 상품성을 높이지 않아 곶감의 소비율이 매우 낮은 실정이다. 특히, 곶감은 미세하게나마 떫은맛이 존재하기 때문에 이로 인해 어린이는 물론 청소년에게 섭취 거부의 요인이 되고 있는 문제점이 있다.However, the consumption rate of dried persimmons is very low because it does not increase the merchantability of dried persimmons having such various effects. Especially, there is a problem that the dried persimmons are a cause of denial of ingestion of juveniles as well as juveniles because of the presence of a slight taste.

등록특허공보 제10-0660648호 (등록일자: 2006. 12. 15)Patent Registration No. 10-0660648 (registered date: December 15, 2006)

본 발명은 전술한 문제점을 해결하기 위하여 창안된 것으로서, 초콜릿을 이용하여 곶감의 떫은맛을 없앰으로써 누구든지 편안하게 섭취할 수 있도록 하는 초콜릿곶감 제조방법을 제공하는 것을 목적으로 한다.Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method of manufacturing a chocolate persimmon sauce by removing chapped taste of dried persimmons by using chocolate.

전술한 목적을 달성하기 위한 본 발명의 실시예에 따른 초콜릿곶감 제조방법은, 감을 박피한 후, 설정된 시간 동안 냉각과 건조를 반복하면서 1차 건조하는 단계; 1차 건조단계에 의해 1차 건조된 감을 적어도 둘 이상의 조각으로 절개하는 단계; 절개단계에 의해 절개된 각각의 조각을 초콜릿 용융액에 설정된 시간 동안 담갔다가 건져 초콜릿을 코팅하는 단계; 초콜릿 코팅단계에 의해 코팅된 감 조각의 표면에 녹차 가루를 분사하는 단계; 녹차 가루 분사단계에 의해 녹차 가루가 분사된 감의 조각을 설정된 시간 동안 설정된 온도에서 동결하는 단계; 및 동결단계에 의해 동결된 감의 조각을 설정된 시간 동안 냉각 및 건조를 반복하면서 2차 건조하는 단계;를 포함하는 것을 특징으로 한다.In order to accomplish the above object, there is provided a method of manufacturing a dried persimmon of chocolate according to an embodiment of the present invention comprises: Cutting the primary dried feeling into at least two pieces by the primary drying step; Disposing each piece cut by the incision step in the chocolate melt for a predetermined period of time and recovering and coating the chocolate; Spraying green tea powder onto the surface of the perspex coated by the chocolate coating step; Freezing a piece of sensation in which the green tea powder is sprayed by the green tea powder spraying step at a predetermined temperature for a predetermined time; And a step of secondary drying while repeating the cooling and drying for a predetermined time period of the piece of the frozen sensation by the freezing step.

1차 건조단계는, 박피한 감을 35℃ 내지 45℃의 온도에서 30분 내지 120분 동안 열건조 한 후 20℃ 내지 30℃의 온도에서 30분 내지 120분 동안 냉각하며, 열건조 및 냉각을 반복하면서 1일 내지 3일간 건조한다.In the primary drying step, the peeling feeling is thermally dried at a temperature of 35 ° C to 45 ° C for 30 minutes to 120 minutes, then cooled at a temperature of 20 ° C to 30 ° C for 30 minutes to 120 minutes, And dried for 1 to 3 days.

초콜릿 코팅단계는, 절개단계에 의해 절개된 감의 조각을 초콜릿 용융액에 2분 내지 2시간 동안 담갔다가 건진다.In the chocolate coating step, a piece of persimmon cut by the incision step is immersed in the chocolate melt for 2 minutes to 2 hours and then dried.

동결단계는, 녹차 가루 분사단계에 의해 녹차 가루가 분사된 감의 조각을 -50℃ 내지 -5℃의 온도에서 10분 내지 1시간 동안 동결한다.In the freezing step, a piece of sensation in which the green tea powder is sprayed by the green tea powder spraying step is frozen at a temperature of -50 ° C to -5 ° C for 10 minutes to 1 hour.

2차 건조단계는, 동결단계에 의해 동결된 감의 조각을 5℃ 내지 10℃의 온도에서 30분 내지 120분 동안 건조한 후 -5℃ 내지 0℃의 온도에서 30분 내지 120분 동안 냉각하며, 건조 및 냉각을 반복하면서 1일 내지 3일간 건조한다.In the secondary drying step, a piece of the frozen sensation is frozen by a freezing step, is dried at a temperature of 5 DEG C to 10 DEG C for 30 minutes to 120 minutes, then is cooled at a temperature of -5 DEG C to 0 DEG C for 30 minutes to 120 minutes, Drying and cooling are repeated for 1 to 3 days.

본 발명에 따르면, 초콜릿을 이용하여 곶감의 떫은맛을 없앨 뿐만 아니라, 녹차의 향기를 발산하도록 하여 누구든지 편안하게 곶감을 섭취할 수 있게 된다.According to the present invention, not only can the chocolate be used to eliminate the bitterness of the persimmon, but also the fragrance of the green tea is dissipated, so that anyone can comfortably eat the persimmon.

도 1은 본 발명의 실시예에 따른 초콜릿곶감 제조방법을 나타낸 흐름도이다.1 is a flowchart illustrating a method of manufacturing a chocolate persimmon sauce according to an embodiment of the present invention.

이하, 첨부된 도면을 참조하여 본 발명의 실시예에 따른 초콜릿곶감의 제조방법을 상세하게 설명한다.DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a method of manufacturing a chocolate dried persimmons according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings.

도 1은 본 발명의 실시예에 따른 초콜릿곶감 제조방법을 나타낸 흐름도이다.1 is a flowchart illustrating a method of manufacturing a chocolate persimmon sauce according to an embodiment of the present invention.

도 1을 참조하면, 본 발명의 실시예에 따른 초콜릿곶감 제조방법은, 먼저 감을 박피한 후, 설정된 시간 동안 냉각과 건조를 반복하면서 1차 건조한다(S110). 이때, 감의 껍질을 박피하기 전에 다수의 감을 채반에 안치한 후, 감의 표면에 물을 뿌려 농약이나 다른 불순물을 제거할 수도 있다. 이 경우, 물의 압력은 너무 강하지 않게 적절하게 유지되며, 5분 내지 20분간 물 세척이 이루어지는 것이 바람직하다.Referring to FIG. 1, a method of manufacturing a dried persimmon of chocolate according to an embodiment of the present invention is first dried (S110) while repeating cooling and drying for a preset time after peeling the senses. At this time, it is possible to remove the pesticide and other impurities by spraying water on the surface of the persimmon after putting a lot of persimmon in the persimmon before peeling the persimmon shell. In this case, the pressure of the water is appropriately maintained so as not to be too strong, and it is preferable that water washing is performed for 5 minutes to 20 minutes.

1차 건조단계는, 박피한 감을 건조기에 넣고 35℃ 내지 45℃의 온도에서 30분 내지 120분 동안 열건조 한 후 20℃ 내지 30℃의 온도에서 30분 내지 120분 동안 냉각한다. 이와 같은 열건조 및 냉각은 1일 내지 3일간 반복적으로 이루어진다.In the primary drying step, the peeled feeling is put into a drier, thermally dried at a temperature of 35 ° C to 45 ° C for 30 minutes to 120 minutes, and then cooled at a temperature of 20 ° C to 30 ° C for 30 minutes to 120 minutes. Such thermal drying and cooling is repeated for 1 to 3 days.

다음에, 1차 건조단계에 의해 1차 건조된 감을 적어도 둘 이상의 조각으로 절개한다(S120). 이때, 어린이나 청소년이 먹기 편하도록 하나의 감은 4 내지 8 개의 조각으로 절개될 수도 있으나, 절개되는 조각의 수가 많을수록 작업공정의 시간 및 수고가 소요되므로 이를 감안하여 두 개의 조각으로 절개될 수도 있다.Next, the primary dried feeling is cut into at least two pieces by the primary drying step (S120). At this time, one sensation may be cut into 4 to 8 pieces so that it is easy for children or adolescents to eat. However, as the number of pieces to be incised increases, the time and effort of the work process is required, so it may be cut into two pieces.

절개단계에 의해 절개된 각각의 감 조각은 초콜릿 용융액에 설정된 시간 동안 담갔다가 건져짐으로써 그 표면이 초콜릿으로 코팅된다(S130). 이때, 절개된 각각의 감 조각은 초콜릿 용융액에 2분 내지 2시간 동안 담갔다가 건져진다. 여기서, 각각의 감 조각은 초콜릿 용융액에 오래 담가둘수록 초콜릿 용융액이 감 조각의 내부 곳곳에 깊숙이 스며들게 되지만, 너무 장시간 담가두면 감 조각의 섬유질을 분해할 수 있으므로 적절한 시간을 설정하여 담가두는 것이 바람직하다. 또한, 초콜릿 용융액은 초콜릿 용융액의 중량 %를 100으로 하였을 때 0.01 내지 0.5 %의 비타민 C 용액을 포함할 수도 있다.Each of the incised pieces cut by the incision step is immersed in the chocolate melt for a predetermined period of time, and then the surface is coated with chocolate (S130). At this time, each incised incision piece is immersed in the chocolate melt for 2 to 2 hours and then recovered. Here, as the chocolate chips are immersed in the chocolate melt for a long time, the chocolate melt is deeply impregnated in the inside of the chocolate chips, but if it is immersed for a long time, the chocolate chips can be decomposed. . In addition, the chocolate melt may contain 0.01 to 0.5% of a vitamin C solution when the weight% of the chocolate melt is 100%.

초콜릿 코팅단계에 의해 코팅된 감 조각은 그 표면에 녹차 가루가 분사된다(S140). 이때, 녹차 가루는 일반적인 녹차 가루를 사용할 수 있으며, 초콜릿 용융액의 중량 %를 100으로 하였을 때 3 내지 10 % 정도가 되도록 감 조각의 표면 전체에 분사되는 것이 바람직하다.Green tea powder is sprayed on the surface of the persimmon pieces coated by the chocolate coating step (S140). At this time, it is preferable that the green tea powder is sprayed on the entire surface of the gut fragments so as to be about 3 to 10% when the weight percentage of the chocolate melt is 100%.

감 조각의 표면에 녹차 가루가 분사되면, 해당 감 조각은 설정된 시간 동안 설정된 온도에서 동결된다(S150). 이때, 동결단계는 -50℃ 내지 -5℃의 온도에서 10분 내지 1시간 동안 이루어지는 것이 바람직하다.When the green tea flour is sprayed on the surface of the perspex, the perspex is frozen at the set temperature for the set time (S150). At this time, the freezing step is preferably performed at a temperature of -50 ° C to -5 ° C for 10 minutes to 1 hour.

마지막으로, 동결단계에 의해 동결된 감의 조각은 설정된 시간 동안 냉각 및 건조를 반복하면서 2차 건조된다(S160). 이때, 2차 건조단계는, 동결단계에 의해 동결된 감의 조각을 5℃ 내지 10℃의 온도에서 30분 내지 120분 동안 건조한 후 -5℃ 내지 0℃의 온도에서 30분 내지 120분 동안 냉각하며, 건조 및 냉각을 반복하면서 1일 내지 3일간 건조되는 것이 바람직하다.
Finally, the piece of sensation frozen by the freezing step is subjected to secondary drying (S160) while repeating cooling and drying for a set time. At this time, the secondary drying step is a step of drying the piece of the frozen sensation frozen by the freezing step at a temperature of 5 캜 to 10 캜 for 30 minutes to 120 minutes and then cooling it at a temperature of -5 캜 to 0 캜 for 30 minutes to 120 minutes And is preferably dried for one to three days while repeating drying and cooling.

Claims (5)

감을 박피한 후, 설정된 시간 동안 냉각과 건조를 반복하면서 1차 건조하는 단계;
상기 1차 건조단계에 의해 1차 건조된 감을 적어도 둘 이상의 조각으로 절개하는 단계;
상기 절개단계에 의해 절개된 각각의 조각을 초콜릿 용융액에 설정된 시간 동안 담갔다가 건져 초콜릿을 코팅하는 단계;
상기 초콜릿 코팅단계에 의해 코팅된 감 조각의 표면에 녹차 가루를 분사하는 단계;
상기 녹차 가루 분사단계에 의해 녹차 가루가 분사된 감의 조각을 설정된 시간 동안 설정된 온도에서 동결하는 단계; 및
상기 동결단계에 의해 동결된 감의 조각을 설정된 시간 동안 냉각 및 건조를 반복하면서 2차 건조하는 단계;
를 포함하는 것을 특징으로 하는 초콜릿곶감 제조방법.A step of performing primary drying while repeating cooling and drying for a set time after peeling off the senses;
Cutting the primary dried feeling into at least two pieces by the primary drying step;
Dipping each piece cut by the cutting step into the chocolate melt for a predetermined period of time, and recovering and coating the chocolate;
Spraying green tea powder onto the surface of the perspex coated by the chocolate coating step;
Freezing a piece of green tea powder sprayed by the green tea powder spraying step at a predetermined temperature for a predetermined time; And
Drying the piece of persimmon frozen by the freezing step while repeating cooling and drying for a predetermined period of time;
≪ / RTI > 제1항에 있어서,
상기 1차 건조단계는,
상기 박피한 감을 35℃ 내지 45℃의 온도에서 30분 내지 120분 동안 열건조 한 후 20℃ 내지 30℃의 온도에서 30분 내지 120분 동안 냉각하며, 열건조 및 냉각을 반복하면서 1일 내지 3일간 건조하는 것을 특징으로 하는 초콜릿곶감 제조방법.The method according to claim 1,
In the primary drying step,
The peeled sensation is thermally dried at a temperature of 35 ° C to 45 ° C for 30 minutes to 120 minutes, then cooled at a temperature of 20 ° C to 30 ° C for 30 minutes to 120 minutes, Wherein the dried persimmons are dried for a day. 제1항에 있어서,
상기 초콜릿 코팅단계는,
상기 절개단계에 의해 절개된 감의 조각을 초콜릿 용융액에 2분 내지 2시간 동안 담갔다가 건지는 것을 특징으로 하는 초콜릿곶감 제조방법.The method according to claim 1,
Wherein the chocolate coating step comprises:
Wherein the piece of persimmon cut by the cutting step is immersed in the chocolate melt for 2 minutes to 2 hours and then dried. 제1항에 있어서,
상기 동결단계는,
상기 녹차 가루 분사단계에 의해 녹차 가루가 분사된 감의 조각을 -50℃ 내지 -5℃의 온도에서 10분 내지 1시간 동안 동결하는 것을 특징으로 하는 초콜릿곶감 제조방법.The method according to claim 1,
Wherein the freezing step comprises:
Wherein a piece of green tea powder sprayed by the green tea powder spraying step is frozen at a temperature of -50 ° C to -5 ° C for 10 minutes to 1 hour. 제1항에 있어서,
상기 2차 건조단계는,
상기 동결단계에 의해 동결된 감의 조각을 5℃ 내지 10℃의 온도에서 30분 내지 120분 동안 건조한 후 -5℃ 내지 0℃의 온도에서 30분 내지 120분 동안 냉각하며, 건조 및 냉각을 반복하면서 1일 내지 3일간 건조하는 것을 특징으로 하는 초콜릿곶감 제조방법.
The method according to claim 1,
In the secondary drying step,
The piece of frozen sensation is frozen at a temperature of 5 ° C to 10 ° C for 30 minutes to 120 minutes, then cooled at a temperature of -5 ° C to 0 ° C for 30 minutes to 120 minutes, And drying for 1 to 3 days.
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