KR20160069398A - Method for manufacturing dried up fruits using persimmons and dried up fruits of dried persimmon or persimmon manufactured by thereof - Google Patents

Abstract

The present invention relates to a manufacturing method of dried fruit using persimmon; and to semi-dried persimmon or dried persimmon manufactured thereby. According to the present invention, the manufacturing method of dried fruit using persimmon comprises: a sorting step of harvesting raw persimmon, washing the same, and sorting the washed persimmon; a peeling step of peeling the raw persimmon harvested and sorted in the sorting step; a first drying step of drying the raw persimmon peeled in the peeling step for a fixed period of time to manufacture semi-dried persimmon or dried persimmon; a first low-temperature aging step of freezing the dried persimmon or semi-dried persimmon manufactured in the first drying step at a constant temperature to perform a low-temperature aging process; a persimmon stalk removal step of removing the stalk part and calyx part of the semi-dried persimmon or dried persimmon lyophilized in the first low-temperature aging step; a second low-temperature aging step of freezing the dried persimmon whose stalk part and calyx part were removed in the persimmon stalk removal step at a constant temperature to perform a low-temperature aging process; and a cutting and second drying step of cutting the dried persimmon manufactured in the second low-temperature aging step into a fixed size, and drying the cut dried persimmon for a fixed period of time. According to the present invention, the manufacturing method of dried fruit using persimmon manufactures semi-dried persimmon or dried persimmon by peeling harvested raw persimmon, drying the same in a form of semi-dried persimmon or dried persimmon, and aging the semi-dried persimmon or dried persimmon. Accordingly, semi-dried persimmon or dried persimmon manufactured by the method has increased storability and distribution efficiency, excellent color, flesh, and sugar content, enhanced taste and flavor, and high nutritional value, and has bioactive functionality as well as the specific texture and flavor of dried persimmon, thereby being further beneficial to consumers′ health.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing malt sprouts and persimmon males,

The present invention relates to a process for producing malt liquor using persimmon, and to a persimmon or persimmon malt liquor produced thereby, more particularly, to a process for producing malt liquor by drying and aging in a half- Which is excellent in color, meat quality and sugar content, has improved taste and flavor, and has a high nutritional value, and a persimmon or persimmon malt produced by the method.

Generally, oriental persimmon is originated from Korea early, and cultivation of Persimmon is moderate to cold, with average temperature of 21 ~ 23 ℃ during 9 ~ October when fruit grows. The main component of persimmon is about 15 ~ 16% of carbohydrates, and most of it is glucose and fructose. It contains many vitamins A and B and also contains vitamin C. Persimmon persimmon and persimmons are present. Sweet persimmons are mainly sold as raw persimmon. Over 50% of persimmon persimmon is processed into dried persimmon.

Dried persimmon is a dried persimmon, and it is dried before it ripens before it ripens. It is peeled off the skin thinly, and it hangs in a well-ventilated place where it is well ventilated, and the moisture is dried to about 1/3 When the seeds are removed, groom and dry again. Put it in a box wrapped in a straw and put it in a sealed state, the senses will dry completely, resulting in a white powder of glucose (glucose) on the surface. Take it out, dry it again and put it in a box.

This tasted taste is because it contains tannin. In the process of making dried persimmon, moisture evaporates and the tannin hardens and becomes insoluble.

On the other hand, dried persimmons are one of the favorite foods that have been enjoyed for a long time, and they can be divided into dry and semi-dry. As a matter of storage, dry food is more popular than semi-dry season and consumption for semi-season is gradually increasing.

In addition, persimmon persimmon helps digestive function, strengthens organs, and has a pharmacological effect such as hemostasis, relieve asthma, hangover, dressing action, tonic action, and recently it is known that it is effective also for prevention of adult diseases such as arteriosclerosis and hypertension. . In recent years, along with the improvement of living standards, the demand for functional elements of food has been increasing and decreasing, and manufacturing and selling of functional persimmons having various functional materials having herbal medicine materials have been actively promoted. However, the number is insignificant and the quality is not excellent for the purpose of actual sales, and at the same time, it is considered that there are various problems in high production cost and disposal method.

The quality of dried persimmons is affected by the drying method, the quality of persimmon, storage method and packaging method. Especially, when stored at room temperature, it causes hygiene problems due to mold and it is difficult to store for a long time. In order to reduce the quality deterioration during the storage and storage of dried persimmons, researches have been carried out to apply gas replacement packaging and cinnamon extract. In addition, green tea extract, gingko mushroom extract or red ginseng extract A number of patents have been registered for the manufacture of functional persimmon.

For example, Korean Patent No. 10-0533776, entitled " Method of Manufacturing Functional Dried Persimmon Using Red Ginseng Extract, "applies red ginseng extract to dried persimmons to prevent browning and wrinkles, and at the same time, Korean Patent No. 10-0746729 entitled "Method of Manufacturing Dried Persimmon Using Green Tea and Ginseng" discloses a method of manufacturing a highly functional perspex which enables various beneficial ingredients to be ingested together with nutrients and flavors of green tea and ginseng Dried persimmons is disclosed.

[0006] Also, Korean Patent No. 10-0707794 entitled "Method of Manufacturing Dried Persimmon and Its Dried Persimmon" discloses a method of preparing a dried persimmon powder, which comprises applying ginseng powder, honey, green tea powder, antler extract, peanut powder, And Korean Patent Application No. 10-2005-0084476 entitled "Method of Manufacturing Functional Dried Persimmon ", it is possible to attach any one or mixed powder of red ginseng powder, mushroom powder and green tea leaf to the surface of the perspex, Thereby improving the function of the dried persimmon.

However, most of the conventional methods for manufacturing persimmons are concentrated on one side in terms of improvement of functionality of functional persimmon persimmon or distribution safety. In addition, functional materials added by immersion or application of functional ingredients from the early stage of persimmon production, The flavor and taste inherent to persimmon can not be reached to consumers.

Accordingly, the inventors of the present invention have found that, after peeling the harvested vinegar and then drying and aging in a semi-dry or dry state, malt liquor is produced, thereby increasing the texture and flavor of the persimmon, as well as improving shelf life and circulation, And the flavor was improved. Recently, the present invention has been completed by developing a method that anyone can enjoy easily and conveniently anytime, anywhere.

Domestic registered patent No. 10-0646521 (registered on November 8, 2006) Korean Patent Publication No. 10-2012-0052461 (published on May 24, 2012) Domestic registered patent No. 10-1404072 (registered on May 29, 2014)

The present invention relates to a method for producing a fermented soybean milk, which comprises peeling a harvested vinegar and drying and aging it in a semi-dry or dry form to produce a malt liquor, thereby increasing shelf life and flowability and providing an excellent taste, flavor and taste, And a persimmon malt or persimmon malt produced by the method.

In addition, the present invention relates to a method for manufacturing malt liquor using persimmon or persimmon malt liquor, which is dried and aged to produce a persimmon malt liquor, And a persimmon fermented with dried persimmon.

In addition, the present invention enables the direct consumption of various nutritional and functional effects of the persimmon, thereby increasing the use value and consumption of persimmon persimmon, as well as enhancing the competitiveness of the persimmon persimmon product and popularizing the use of persimmon persimmon And a persimmon fermented soybean curd or persimmon fermented soybean curd prepared by the method.

The various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.

The method for preparing malt liquor using the senses according to the present invention comprises: A peeling step of removing the husks of the fresh harvested selected in the sorting step; A first drying step of drying the freshness of the peeling process in the peeling step for a predetermined period of time to produce a semi-finished or dried state; A first low temperature aging step of cryopreserving the dried or semi-dried cryopreserved in the first drying step at a predetermined temperature by freezing; A step of removing a tap and a calyx from the dried perspex in a semi-dry state or a dry state in the first low-temperature aging step; A second low-temperature aging step in which the persimmon and calyx portion cut from the perspex are removed in a freezing storage at a constant temperature for low-temperature aging; And cutting and drying the dried persimmon produced in the second low temperature aging step to a predetermined size and then drying for a predetermined time.

In the peeling step, the first drying step for drying the bark for a certain period of time to produce the half-skin can be performed for 35 to 45 days in a natural state or for 3 to 7 days in a dryer.

The first drying step for drying the dried perspiration in the peeling step for a certain period of time may be performed for 55 to 65 days in a natural state or for 7 to 10 days in a dryer.

The first low temperature aging step may be performed at a temperature ranging from -35 ° C to -25 ° C.

The second low temperature aging step may be performed at a temperature ranging from -35 ° C to -25 ° C.

In the cutting and the second drying step, the cutting step may be cut to a thickness of 5 to 25 mm.

The second drying step in the cutting and second drying step may be performed for 20 to 30 hours at a temperature range of 35 ° C to 45 ° C.

The drying temperature in the second drying step is performed in three steps of a first drying temperature, a second drying temperature and a third drying temperature, wherein the first drying temperature is performed at 35 ° C to 37 ° C for 1 to 2 hours , The second drying temperature is 42 ° C to 45 ° C for 2 to 3 hours, and the third drying temperature is 37 ° C to 42 ° C for 17 to 25 hours.

And a sulfur fumigation step of performing a sulfur treatment on the skin that has been peeled off after the peeling step.

The method of claim 1, wherein the persimmon vinegar has a pH of from 3.0 to 3.5, wherein the persimmon vinegar is immersed for 10 to 15 seconds, and then subjected to a first drying step can do.

The present invention also includes persimmons or dried persimmon males produced by the above-described method.

The details of other embodiments are included in the detailed description and drawings.

The process for producing malt liquor using the senses according to the present invention and the persimmon or persimmon malt liquor produced by the method according to the present invention can be used for peeling the harvested fresh persimmon and then drying and aging in a semi-dry or dry form to increase the shelf life and flowability, Excellent in meat quality and sugar content, improved taste and flavor, and high in nutritional value.

In addition, the process for producing malt liquor using the senses according to the present invention and the persimmon or persimmon malt produced by the method of the present invention can produce dried persimmon or persimmon malt by aging the raw persimmon leaves to give a unique texture and flavor of persimmon, Thereby making the health of the consumer more beneficial.

In addition, the method for manufacturing malt liquor using the senses according to the present invention and the persimmon or persimmon male liquor produced by the method of the present invention can directly intake various nutritional and functional effects of the persimmon persimmon so as to increase the use value and consumption of persimmon persimmon , The competitiveness of the dried persimmon product and the popularization of the use of persimmon can be led.

It will be appreciated that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

1 is a flow chart for explaining a method of manufacturing a malt sprouts according to the present invention.
Figure 2 is a photograph showing the persimmon fermented according to the present invention.
Fig. 3 is a photograph showing dried persimmons produced according to the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention, and how to accomplish them, will become apparent by reference to the embodiments described in detail below with reference to the accompanying drawings. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In this application, the terms "comprises", "having", and the like are used to specify that a feature, a number, a step, an operation, an element, a part or a combination thereof is described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, components, parts, or combinations thereof.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be construed as ideal or overly formal in meaning unless explicitly defined in the present application Do not.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of a method of manufacturing a fermented soybean curd according to the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flow chart for explaining a method of manufacturing a malt liquor using a sensation according to the present invention, FIG. 2 is a photograph showing a persimmon prepared according to the present invention, FIG. 3 is a photograph showing a persimmon malt to be.

1 to 3, the method for manufacturing a malt liquor using the senses according to the present invention is characterized in that after harvesting the freshness and then drying and aging in a semi-edible or dry state, malt liquor is prepared to increase storage stability and flowability, And sugar content, and the taste and flavor are improved and the nutritional value is high.

In the present invention, it is possible to dry and mature it in a semi-dry state or in a dry state after peeling the freshness. For convenience and clarity of explanation, the malt liquor prepared by drying and aging in a semi-transparent form is called a persimmon, One malt is called persimmon malt, and a detailed manufacturing method thereof will be described in detail.

The method for manufacturing malt liquor using the senses according to the present invention may further comprise the steps of selecting S100, peeling step S200, first drying step S300, first low temperature aging step S400, decanting tap removing step S500, A low temperature aging step (S600), a cutting and second drying step (S700), and a packaging step (S800).

1. Selection step (S100)

First, after harvesting a ripe fruit of good quality, it can be washed cleanly from water. The above-mentioned feel can be sorted and sorted according to the size, and it is possible to use the feel of excellent variety. For example, in Daebongseong, it is possible to harvest the quality of Daebongseong which is good in sugar content and color, without scratches on appearance, and can be sorted according to size.

The harvest of the harvest is carried out before November, and the harvesting time may vary depending on the climate of the cultivated region or the temperature at harvest.

2. Peeling step (S200)

The peeling step (S200) is a step of removing the husks of the harvested harvested in the sorting step (S100). In the present invention, the skin peeling step may be performed by hand or mechanical work. The peeling of the skin may be performed manually or mechanically. However, it is preferable that the peeling work is performed by a mechanical work which is mainly peeled off with a dedicated peeling machine for mass production.

The present invention may further include a sulfur fumigation step after the peeling step (S200). When the sulfur is used, the polyphenol such as the tannin substance in the pulp is oxidized and blackened in the dry state. Therefore, the color of the product can be improved, In addition, it is possible to prevent the microorganisms from propagating to the persimmon or persimmon malt during drying or as a product.

3. First drying step (S300)

(1) Half-dry stage

The semi-drying step is a step of drying the skin that has been peeled in the peeling step for a predetermined time to manufacture the semi-finished product. The semi-dry stage may be naturally dried using a hanger or mechanically dried using a dryer having a constant drying condition.

Natural drying using the hanger can be performed for 35 to 45 days in a natural state where the skin is removed and the ventilation is smoothly blocked by the sunlight.

The mechanical drying may be performed for 3 days to 7 days in a dryer in which the skin is removed under a constant drying condition.

(2) Drying stage

The dry-drying step may be performed by a process similar to the semi-dry-laying step to further remove the content of water present in the saffron than the saffron-saffron-stage drying step. The saffron- Followed by drying to produce dried persimmon. The dry drying step may also be a natural drying using a hanger or a mechanical drying using a dryer having a constant drying condition.

In the dry drying step according to the present invention, the natural drying using the hanger can be performed for 55 to 65 days, and the mechanical drying using the dryer can be performed for 7 to 10 days.

4. At the first low temperature aging step (S400)

The first low temperature aging step (S400) is a step of cryopreserving the dried fresh or semi-dried grains in the first drying step (S300) by cryopreservation at a constant temperature. In the first low-temperature aging step (S400), rapid freeze-drying of the semi-dry or dry feeling is performed using a known freeze dryer. In this case, the first low temperature aging step (S400) RTI ID = 0.0 > 25 C < / RTI > for a few minutes to several hours.

The first low-temperature aging step (S400) may be determined by the moisture content of the inside of the fresh or semi-dry state, and may be determined by taking into account the internal moisture content of the fresh or semi-dry state using the freeze- And the temperature and time of step S400 may be adjusted.

In the present invention, the first low-temperature aging step (S400) has an advantage that a dried persimmons can be made in a semi-dry state or a dry state within a very short period of time, and the appearance size of the dried persimmons is maintained There is also an advantage not to give.

5. Removing the tap stop (S500)

In step S500, the unnecessary portion is removed before molding the persimmon or persimmon malt using the freeze dried persimmon dry or dry persimmon in the first low temperature aging step S400.

In order to facilitate molding and processing of the dried persimmons in a semi-dry state or a dry state at the first low-temperature aging step (S400), the perspex removing step (S500) The bottom surface of the senses may be flattened and the upper and lower portions of the senses may be flattened.

6. Second low temperature aging step (S600)

In the second low-temperature aging step (S600), the perspex and the calyx portion cut from the calyx portion are frozen and stored at a constant temperature in the low-temperature aging step (S500). In the second low-temperature aging step (S600), rapid drying of the dried persimmons in a semi-dry state or a dry state is performed using a known freeze dryer, wherein the second low temperature aging step using a rapid freeze dryer is performed at a temperature of -35 ° C to -25 ° C RTI ID = 0.0 > minutes to hours. ≪ / RTI >

The second low-temperature aging step (S600) may be determined by the moisture content of the dried persimmons in the semi-dry state or the dry state, and the second low-temperature aging step (S600) may be adjusted.

According to the present invention, it is possible to make persimmon or persimmon malt leprosy within a relatively short period of time by the second low-temperature aging step (S600), and furthermore, the persimmon fermented soybean curd .

7. Cutting and second drying step (S700)

The cutting and second drying step (S700) is a step of cutting the dried persimmon produced in the second low-temperature aging step (S600) to a predetermined size and then drying it for a predetermined time. The second drying step may be a naturally drying method using a hanger or a mechanical drying method using a dryer having a constant drying condition. Mechanical drying may be used to maintain a preferable quick and uniform drying condition.

The cutting step is a step of forming the dried persimmon to a predetermined size in order to uniformly and rapidly dry the dried persimmon. The dried persimmon prepared in the second low-temperature aging step is fixed by a fixing means such as a holder, , The dried persimmon can be cut down vertically from the upper part to the lower part.

At this time, since the upper and lower portions of the perspex can be flatly cut off in the step of removing the perspex, the movement of the perspex can be suppressed when the vertical knife is lowered in the cutting step.

Then, the perspex portion cut from the upper portion to the lower portion by the communicating knife can be further cut into a certain thickness in the transverse direction. At this time, the cutting thickness of dried persimmons can be cut into 5 ~ 25mm thickness considering the taste of the product and ease of processing in the post-processing stage. In case of cutting thin thickness, it is easy for anyone to eat It has a light texture, and when it is cut thickly, it can feel a profound and rich taste.

The mechanical drying is carried out in a dryer in which the dried persimmons formed in a semi-dry state or a dry state are subjected to a constant drying condition, and can be dried at a temperature ranging from 35 ° C to 45 ° C for 20 to 30 hours.

The drying temperature in the second drying step may be performed in three steps of the first drying temperature, the second drying temperature and the third drying temperature to uniformly dry the inside of the dried persimmon.

The first drying temperature may be in the range of 35 ° C to 37 ° C for 1 to 2 hours, and the first drying temperature may be such that the perspex surface of the semi-dry or dry state is dried.

The second drying temperature may be 2 to 3 hours at 42 ° C to 45 ° C. The second drying temperature may be gently dried while aging to the inside of the dried persimmons.

The third drying temperature may be in the range of 37 ° C to 42 ° C for 17 to 25 hours. The third drying temperature may be such that the persimmon surface or inside of the semi-dry or dry state is uniformly dried, The flavor can be improved at the same time as it is completely removed.

As shown in FIGS. 2 and 3, persimmon or dried persimmon leaves prepared through the above-described drying process as described in the present invention have a bright orange color, are sharp and clear, and have a surface elasticity, And the color, the meat quality and the sugar content are excellent, and the taste and flavor can be improved.

8. Packaging step (S800)

The packing step S800 is a step of commercializing the persimmon or persimmon malt prepared in the cutting and drying step S700 and preparing it for distribution. In the present invention, the persimmon or persimmon malaysia produced in the cutting and second drying step (S700) may include persimmon leaf, and may be wrapped while performing post-processing to remove such persimmon seeds and increase the value as a commodity .

The packaging step S800 may be performed through a process such as high-frequency packaging after nitrogen injection. The packaging process of the product is well known to those skilled in the art. For the convenience of explanation, A detailed description thereof will be omitted.

Meanwhile, in the process for preparing malt liquor using the senses according to the present invention, it has been exemplified that persimmon leaves or persimmon malt liquor is produced through a process such as drying and low-temperature aging by selecting a fresh persimmon. In addition to the inherent raw ingredients, To thereby prepare persimmon liquor or dried persimmon louse having improved functionality.

For example, in the present invention, the first drying step (S300) may be performed after the peeled vinegar is immersed in the vinegar after the peeling step (S200).

The persimmon vinegar is stored in a container such as a jar or the like in a state close to the hosiery or hoshi, and then the mouth of the container is covered with cloth or paper so that various foreign substances may not be introduced. , Vinegar was firstly filtered out using a basket or the like, and the vinegar that was first sifted was refined in a water state and stored in a container such as a jar where the temperature change was small.

In the persimmon vinegar prepared as described above, a lactic acid bacterium which is beneficial to the human body is produced in the process of the fermentation of a sensation near the hongsi or hongsi, and the longer the lactic acid bacteria are produced after the persimmon vinegar production, the higher the number of lactic acid bacteria and the higher the acidity.

In the present invention, it is possible to prepare persimmon leaves or dried persimmon leaves through the first drying step after immersing the peeled fresh persimmon for 10 to 15 seconds in a state where the persimmon vinegar has an acidity of about 3.0 to 3.5, In this case, the lactic acid bacteria contained in the persimmon vinegar are transferred to the vinegar, and the lactic acid bacteria are proliferated during drying in the state that the lactic acid bacteria are still present in the vinegar. Thus, a large amount of lactic acid bacteria may be contained in the prepared persimmon or persimmon.

As described above, persimmon or persimmon malt prepared by using persimmon vinegar soaked in persimmon vinegar has a large amount of lactic acid bacteria beneficial to the human body. Therefore, beneficial effects of lactic acid bacteria on the human body when consuming persimmon or persimmon malt liquor are considered to be beneficial to the human body. The effect can be provided together with the health promotion effect can be significantly doubled.

In addition, persimmon soaked in persimmon vinegar or dried persimmon leaves has a lot of components called tannins, which are effective for the treatment of diarrhea, such as colds and bronchitis, which are diseases of the circulatory system, and fatigue It is good for recovery, it is rich in vitamins, etc., and has a good effect on skin beauty.

In addition, by the effect of the above-mentioned lactic acid bacteria, the immune cells are nurtured and the harmful substances in the body are filtered to play a great role in the enhancement of immunity, and the effect of improving the bowel function and the anticancer effect can be provided.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be understood that the invention may be practiced. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.

Claims (11)

A screening step of picking up and picking up the habitat after harvesting;
A peeling step of removing the husks of the fresh harvested selected in the sorting step;
A first drying step of drying the freshness of the peeling process in the peeling step for a predetermined period of time to produce a semi-finished or dried state;
A first low temperature aging step of cryopreserving the dried or semi-dried cryopreserved in the first drying step at a predetermined temperature by freezing;
A step of removing a tap and a calyx from the dried perspex in a semi-dry state or a dry state in the first low-temperature aging step;
A second low-temperature aging step in which the persimmon and calyx portion cut from the perspex are removed in a freezing storage at a constant temperature for low-temperature aging; And
And cutting the dried persimmon produced in the second low temperature aging step to a predetermined size and then drying the dried persimmon for a predetermined time, and a second drying step.
The method according to claim 1,
Wherein the first drying step of drying the fresh persimmon in the peeling step for a certain period of time is performed for 35 days to 45 days in the natural state or for 3 days to 7 days in the dryer. A method for producing malt.
The method according to claim 1,
Wherein the first drying step of drying the fresh persimmon treated in the peeling step for a certain period of time is performed for 55 to 65 days in a natural state or for 7 to 10 days in a dryer. A method for producing malt.
The method according to claim 1,
Wherein the first low temperature aging step is carried out at a temperature ranging from -35 占 폚 to -25 占 폚.
The method according to claim 1,
Wherein the second low temperature aging step is performed in a temperature range of -35 캜 to -25 캜.
The method according to claim 1,
Wherein the cutting step in the cutting and the second drying step is cut to a thickness of 5 to 25 mm.
The method according to claim 1,
Wherein the second drying step in the cutting and second drying step is performed for 20 to 30 hours at a temperature range of 35 ° C to 45 ° C.
8. The method of claim 7,
The drying temperature in the second drying step is performed in three steps of a first drying temperature, a second drying temperature and a third drying temperature,
The first drying temperature is performed at 35 캜 to 37 캜 for 1 to 2 hours,
Wherein the second drying temperature is performed at 42 캜 to 45 캜 for 2 to 3 hours,
And the third drying temperature is 37 to 42 캜 for 17 to 25 hours.
The method according to claim 1,
Characterized in that it further comprises a sulfur fumigation step of performing a sulfur treatment on the peeled skin after the peeling step.
The method according to claim 1,
Further comprising the step of immersing the skin soaked in the persimmon vinegar after the peeling step,
Wherein the pH of the persimmon vinegar is in the range of pH 3.0 to 3.5, and the first dried process is performed after the peeled vinegar is immersed for 10 to 15 seconds and taken out.
10. A persimmon or persimmon malt as claimed in any one of claims 1 to 10.

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