KR20210119719A - Manufacturing method of dried persimmon - Google Patents

Manufacturing method of dried persimmon Download PDF

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KR20210119719A
KR20210119719A KR1020200036198A KR20200036198A KR20210119719A KR 20210119719 A KR20210119719 A KR 20210119719A KR 1020200036198 A KR1020200036198 A KR 1020200036198A KR 20200036198 A KR20200036198 A KR 20200036198A KR 20210119719 A KR20210119719 A KR 20210119719A
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persimmon
dried
drying
persimmons
peeled
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조옥자
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating

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Abstract

The present invention is configured to produce dried persimmons with hygienic and excellent texture without fumigation and smoking treatments for inhibiting the growth of fungi and bacteria in the process of peeling a raw persimmon and drying the peeled raw persimmon. As a means for solving the above problem, the present invention produces the dried persimmon through: a step of obtaining a peeled raw persimmon by peeling a peel of a raw persimmon; an outer skin boiling treatment step of soaking the peeled raw persimmon in boiling water for a short time and take the soaked peeled raw persimmon out to cook a skin, and simultaneously discharging tannin ingredients and sugar ingredients remaining in the outer skin; a drying step of obtaining a dried persimmon by drying the raw persimmon treated with skin boiling; and a functional treatment step, if necessary, of soaking the dried persimmon in lukewarm salt water, sugar solution, or green tea water.

Description

곶감의 제조방법{Manufacturing method of dried persimmon}Dried persimmon manufacturing method {Manufacturing method of dried persimmon}

본 발명은 곶감의 제조방법에 관한 것으로서, 특히 곰팡이나 세균증식억제를 위한 인공적인 훈증처리없이 위생적인 곶감건조가 이루어질 수 있게 한 것이다.The present invention relates to a method for producing dried persimmons, and in particular, enables hygienic drying of dried persimmons without artificial fumigation treatment for inhibiting the growth of mold or bacteria.

일반적으로 곶감은 생감의 껍질을 깎아내고, 건조하여 제조하게 된다.In general, dried persimmons are manufactured by peeling off the skin of raw persimmons and drying them.

건조과정에서 기후에 따라 곶감의 품질이 좌우되고, 공기로 건조하게 되므로 건조과정에서 곰팡이나 세균의 증식 등으로 상품성이 떨어지게 되는 문제가 발생하게 된다.In the drying process, the quality of dried persimmons depends on the climate, and since drying is performed with air, there is a problem in that the commercial quality is deteriorated due to the growth of mold or bacteria during the drying process.

이러한 문제를 해결하기 위한 수단으로서, 생감의 껍질을 깎아낸 다음 유황을 태워 이산화황가스로 훈증하는 방법이 알려져 있으나, 유황을 이용한 훈증처리는 소량이라도 곶감 내에 이산화황가스가 잔류하기 때문에 인체에 좋지 않은 영향을 줄 수 있다.As a means to solve this problem, a method of fumigating with sulfur dioxide gas by burning sulfur after peeling the raw persimmon is known. can give

특히 유황훈증처리과정에서 안개나 우천 등으로 인하여 공기중 습도가 높아지면 아황산가스가 중화되어 소실되므로 다시 이산화황가스로 훈증처리하여야 하고, 이러한 경우 이산화황가스의 잔류가 누적되는 등의 문제가 있는 것이었다.In particular, when the humidity in the air is high due to fog or rain during the sulfur fumigation process, the sulfur dioxide gas is neutralized and lost, so it has to be fumigated again with sulfur dioxide gas.

훈증처리를 통한 곶감제조의 선행기술을 검토하여 보면, 특허 제10-1029007호 "곶감 제조방법 및 장치"(특허문헌 1)와, 특허 제10-1044246호 "곶감 제조방법"(특허문헌 2)과, 특허 제10-1622517호 "곶감의 제조방법 및 이에 따라 제조된 곶감"(특허문헌 3) 등이 제시된바 있다.When examining the prior art of manufacturing dried persimmons through fumigation, Patent No. 10-1029007 "Dried persimmon manufacturing method and apparatus" (Patent Document 1), and Patent No. 10-1044246 "Dried persimmon manufacturing method" (Patent Document 2) and Patent No. 10-1622517, "Method for manufacturing dried persimmon and dried persimmon prepared accordingly" (Patent Document 3), etc. have been proposed.

상기 특허문헌 1의 기술내용을 검토하여 보면, 껍질을 깎아낸 생감을 한방재료를 연소시켜 한방훈증단계와, 고온제습 및 냉풍항균 제습건조방법과 저온숙성방법으로 위생적이며, 건조도 및 당도가 일정한 곶감을 생산한다는 것이다.When examining the technical contents of Patent Document 1, it is hygienic by burning the peeled raw persimmon with oriental medicinal materials, and the oriental fumigation step, high temperature dehumidification and cold wind antibacterial dehumidification drying method and low temperature aging method, and the dryness and sugar content are constant. to produce dried persimmons.

또한 특허문헌 2의 기술내용을 검토하여 보면, 감을 박피하여 대차 채반에 안치하고, 유황 훈연 처리한 다음 건조실에 넣고 냉각온도는 20℃∼30℃로 하고 냉각시간은 30분∼90분으로 하며, 건조온도는 37℃∼42℃로 하고 건조시간은 30분∼90분으로 설정하여 냉각과 건조를 반복하면서 1∼2일 건조한 후, 냉동 전용 모드로 전환하여, 냉동온도는 -10℃∼-20℃로 하고 냉동시간은 5시간∼10시간으로 설정하여 동결한 후, 냉각온도를 20℃∼30℃로 하고 냉각시간을 30분∼90분으로 하고, 건조 온도는 37℃∼42℃로 하고 건조시간을 30분∼90분으로 설정하여 냉각과 건조를 반복하면서 곶감이 될 때까지 건조하여 제조하는 것이다.In addition, when examining the technical contents of Patent Document 2, the persimmons are peeled and placed on a trolley, treated with sulfur, and then put into a drying room, the cooling temperature is 20 ° C to 30 ° C, and the cooling time is 30 minutes to 90 minutes, Set the drying temperature to 37°C to 42°C and the drying time to 30 to 90 minutes, repeat cooling and drying for 1-2 days, and then switch to the freezing-only mode, and the freezing temperature is -10°C to -20 After freezing by setting the freezing time to 5 to 10 hours, the cooling temperature is 20°C to 30°C, the cooling time is 30 to 90 minutes, and the drying temperature is 37°C to 42°C and dried. It is manufactured by drying the persimmons until they become dried persimmons while repeating cooling and drying by setting the time to 30 to 90 minutes.

특허문헌 3의 기술내용은, 편백나무 잎 및 차나무 잎을 태워 발생시킨 연기로 박피된 감을 훈증함으로써 1회만으로도 유해세균이나 곰팡이의 번식을 억제하고, 황토 및 편백나무로 구성된 건조실 및 황토, 편백나무, 온돌 및 대나무로 구성된 숙성실에서 곶감을 제조함으로써 백분(시설)의 발생량을 증가시켜 종래 곶감에 비하여 맛(당도), 향 및 조직감이 우수하고, 포장시 공기를 질소가스로 치환하지 않더라도 보관 기간이 향상된 곶감을 제공할 수 있다. 아울러 훈증하는 공정에서 편백나무 잎, 차나무 잎 및 광물성 유황을 태워 발생시킨 연기로 훈증함으로써 유황 성분이 부가되어 검은색을 나타내고, 건강상의 효능을 기대할 수 있게 한다는 것이다.The technical content of Patent Document 3 is that by fumigating the peeled persimmon with smoke generated by burning cypress leaves and tea leaves, it suppresses the propagation of harmful bacteria or fungi even once only, and a drying room composed of ocher and cypress wood and ocher, cypress wood By manufacturing dried persimmons in an aging room composed of , Ondol and bamboo, the generation of white powder (facility) is increased, and the taste (sugar content), aroma, and texture are superior compared to conventional dried persimmons. It can provide improved dried persimmons. In addition, by fumigating with smoke generated by burning cypress leaves, tea leaves and mineral sulfur in the process of fumigation, sulfur components are added to give black color, and health effects can be expected.

그러나 상기 선행특허들의 경우 탈피한 생감을 건조하는 과정에서 곰팡이나 세균의 번식억제를 위해 인체에 해가 될 수 있는 훈연, 훈증처리를 하여야 한다는 단점이 있는 것이었다.However, in the case of the preceding patents, there is a disadvantage that in the process of drying the peeled raw persimmons, smoking or fumigation, which can be harmful to the human body, must be carried out to suppress the growth of mold or bacteria.

특허 제10-1029007호 "곶감 제조방법 및 장치"Patent No. 10-1029007 "Dried persimmon manufacturing method and apparatus" 특허 제10-1044246호 "곶감 제조방법"Patent No. 10-1044246 "Dried persimmon manufacturing method" 특허 제10-1622517호 "곶감의 제조방법 및 이에 따라 제조된 곶감"Patent No. 10-1622517 "Method for manufacturing dried persimmons and dried persimmons manufactured accordingly"

본 발명은 생감을 탈피하고, 탈피한 생감을 건조하는 과정에서, 곰팡이 및 세균번식억제를 위한 훈증, 훈연처리없이 위생적이고, 식감이 우수한 곶감을 제조할 수 있게 한 것이다.The present invention makes it possible to manufacture dried persimmons with excellent texture and hygienic without fumigation or fumigation treatment for inhibiting the growth of mold and bacteria in the process of peeling the raw persimmon and drying the peeled raw persimmon.

상기 과제를 해결하기 위한 수단으로서, 본 발명은 생감의 껍질을 깎아 탈피된 생감을 얻는 단계와, 탈피된 생감을 끓는 물에 짧은 시간 담갔다 건져내어 표피를 익힘과 동시에, 표피에 잔류하는 탄닌성분과 당성분을 배출시키는 표피익힘처리단계와, 표피익힘처리된 생감을 건조하여 곶감을 얻는 건조단계와, 필요에 따라 건조된 곶감을 미지근한 소금물이나 당액(당성분이 희석된 물), 녹차물에 담갔다 기능성 처리단계를 통하여 곶감을 제조하는 것이다.As a means for solving the above problems, the present invention comprises the steps of peeling the peel of the raw persimmon to obtain the peeled raw persimmon, immersing the peeled raw persimmon in boiling water for a short time and then removing it to cook the epidermis, and at the same time, the tannin component remaining in the epidermis and The skin ripening treatment step to release the sugar component, the drying step of drying the peeled raw persimmon to obtain the dried persimmon, and if necessary, the dried dried persimmon is soaked in lukewarm salt water, sugar solution (water diluted with sugar), or green tea water. It is to manufacture dried persimmons through a functional treatment step.

본 발명은 생감의 껍질을 깎아 탈피된 생감을 얻는 단계와, 탈피된 생감을 끓는 물에 짧은 시간 담갔다 건져내어 표피를 익힘과 동시에 표피에 잔류하는 탄닌성분과 당성분을 배출시키는 표피익힘처리단계와, 표피익힘처리된 생감을 건조하여 곶감을 얻는 건조단계와, 필요에 따라 건조된 곶감을 미지근한 소금물이나 당액, 녹차물에 담갔다 건져내는 기능성 처리단계를 통하여 곶감을 제조하는 것으로서, 탈피한 생감을 건조하는 과정에서, 곰팡이 및 세균번식억제를 위한 훈증, 훈연처리없이 위생적이고, 식감이 우수한 곶감을 생산할 수 있게 하는 등의 효과가 있는 것이다.The present invention relates to a step of peeling a raw persimmon to obtain a peeled raw persimmon, and a skin ripening treatment step of immersing the peeled raw persimmon in boiling water for a short time and then removing it to cook the cuticle and discharge the tannin and sugar components remaining in the epidermis at the same time; Dried persimmon is manufactured through a drying step to obtain dried persimmons by drying the raw persimmons treated with skin ripening, and a functional treatment step of immersing the dried persimmons in lukewarm salt water, sugar solution, or green tea water if necessary. In the process of making it, there is an effect such as fumigation for suppressing the growth of mold and bacteria, and making it possible to produce dried persimmons with excellent texture and hygienic without fumigation treatment.

도 1 : 본 발명의 단계별 공정도Figure 1: Step-by-step process diagram of the present invention

이하 본 발명의 실시예를 첨부도면에 따라 상세히 설명하면 다음과 같다.Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

본 발명을 수확된 생감의 껍질을 깎아 탈피한 생감을 얻고, 상기 생감을 건조하여 제조하는 곶감에 관한 것으로서, 특히 건조과정에서 곰팡이나 세균증식을 억제하는 수단을 달리하여, 위생적이고 식감이 좋은 양질의 곶감을 제조하고자 하는 것이다.The present invention relates to dried persimmons prepared by peeling and peeling harvested raw persimmons, and drying the raw persimmons, and in particular, by different means for inhibiting the growth of mold or bacteria during the drying process, hygienic and good quality in texture It is intended to manufacture dried persimmons of

먼저 수확된 생감의 껍질을 깎아 탈피된 생감을 얻는 단계(S1)를 통하여 탈피된 생감을 얻는다.First, the peeled fresh persimmon is obtained through a step (S1) of peeling the harvested raw persimmon to obtain the peeled raw persimmon.

상기 단계는 곶감제조과정에서 일반적으로 실시하고 있는 단계이다.The above step is a step generally carried out in the process of manufacturing dried persimmons.

상기에서 얻어진 탈피한 생감을 100℃의 끓는 물에 담갔다 건져내는 방법으로 표피부분만 익히는 표피익힘처리단계(S2)를 거친다.The peeled raw persimmon obtained above is immersed in boiling water at 100 ° C.

표피익힘처리단계(S2)를 좀더 상세히 설명하면, 100℃의 끓는 물에 탈피된 생감을 10~60초정도 담갔다 건져내는 과정을 통하여 표피부분을 익히는 과정으로서, 발명의 실시예에서는 20초간 처리하였다.To describe the skin ripening treatment step (S2) in more detail, it is a process of immersing the peeled raw persimmon in boiling water at 100° C. for about 10 to 60 seconds and then retrieving the skin part through the process of retrieving it. In the example of the invention, it was treated for 20 seconds. .

상기에서와 같이 탈피된 생감을 20초정도 끓는 물에 처리하게 되면 표피를 멸균하는 기능과 함께, 표피부분에 잔류하는 탄닌과 당성분이 표피밖으로 배출되고, 표피부분에는 과육의 순수한 섬유질만 잔류하게 된다.When the peeled raw persimmon is treated in boiling water for about 20 seconds as described above, it has the function of sterilizing the epidermis, and the tannins and sugar components remaining in the epidermis are discharged out of the epidermis, and only the pure fiber of the pulp remains in the epidermis. do.

탈피된 생감을 끓는 물에 처리하는 과정에서 10초이하이면 표피에 잔류하는탄닌성분이나 당성분이 충분히 배출, 제거되지 못하고, 잔류하기 때문에 건조과정에서 곰팡이나 세균번식의 우려가 있다.In the process of treating the peeled raw persimmon in boiling water for less than 10 seconds, the tannin and sugar components remaining on the epidermis are not sufficiently discharged or removed, and there is a risk of mold or bacterial propagation during the drying process.

또한 60초이상 처리하게 되면 탈피된 생감의 과육내부까지 삶기면서 섬유질만으로 구성되는 표피층이 두꺼워지게 되고, 이는 건조과정에서 두꺼워진 표피층이 딱딱하게 굳으면서 식감을 떨어뜨리게 되므로 바람직하지 않다.In addition, if the treatment is carried out for more than 60 seconds, the skin layer composed of only fibers becomes thick while boiling to the inside of the peeled raw persimmon, which is not preferable because the epidermal layer thickened during the drying process hardens and reduces the texture.

따라서 100℃의 끓는 물에 생감의 상태나 외부기온에 따라 최적의 시간으로 처리하여 탈피된 생감의 표피부분만 얇게 익혀지게 함으로서, 표피부분에 잔류하는 당성분을 제거하여 섬유질만 잔류하게 되고, 따라서 곰팡이나 세균의 번식환경을 제거하여 이들의 번식을 예방하게 된다.Therefore, only the epidermis of the peeled raw persimmon is cooked thinly by treating it in boiling water at 100°C for an optimal time depending on the condition of the raw persimmon or the external temperature, thereby removing the sugar component remaining in the epidermis and only the fiber remains, thus By removing the breeding environment of mold or bacteria, their reproduction is prevented.

표피익힘처리단계(S)에서 탈피된 생감을 삶는 물의 경우, 증류수나 일반물, 소금물 등 다양한 형태의 물이 적용될 수 있으며, 필요에 따라, 삶는 물에 첨가제를 부가하여 기능성을 추가할 수도 있다.In the case of water for boiling the peeled raw persimmons in the peeling treatment step (S), various types of water such as distilled water, general water, or brine may be applied, and if necessary, an additive may be added to the boiling water to add functionality.

상기 과정에서 표피부분의 탄닌성분과 당성분을 제거하여 섬유질로된 과육만 잔류하게 되므로, 표피부분이 쉽게 건조되고, 건조된 표피부분을 통하여 곶감 내부의 수분이 쉽게 증발되므로 건조가 용이하게 이루어질 수 있게 되고, 또한 내부조직감이 양호한 곶감을 얻을 수 있게 된다.In the above process, the tannin component and sugar component of the epidermis are removed, so that only the fibrous flesh remains, the epidermis is easily dried, and the moisture inside the dried persimmon is easily evaporated through the dried epidermis, so that drying can be easily accomplished. In addition, it is possible to obtain dried persimmons with good internal texture.

상기에서와 같이 표피익힘처리단계(S2)를 통하여 멸균처리된 생감은 일반적인 자연건조과정을 통하여 40~70일정도로 선별건조하여 반건시 혹은 건시를 제조하는 건조단계(S3)를 거친다.As described above, the raw persimmons sterilized through the skin ripening step (S2) are selectively dried for 40 to 70 days through a general natural drying process, and then subjected to a drying step (S3) of producing semi-dried or dry dried persimmons.

상기에서 반건시의 경우 40~50일정도, 건시의 경우 55~70일정도 건조하게 되며, 건조일자는 날씨조건에 따라 유동성이 있다.In the case of semi-dry conditions, it is dried for about 40 to 50 days, and in the case of dry conditions, it is dried for about 55 to 70 days, and the drying date has fluidity depending on weather conditions.

상기 건조단계(S3)를 마친 곶감은 품질별로 선별하여 포장하는 곶감포장단계(S4)를 통하여 상품화하게 된다.The dried persimmons after the drying step (S3) are commercialized through the dried persimmon packaging step (S4) of sorting and packaging by quality.

본 발명을 실시함에 있어서, 곶감포장단계(S4) 이전에 곶감의 상품성을 높이기 위하여 기능성 처리단계(S3-1)를 거칠 수도 있다.In carrying out the present invention, a functional treatment step (S3-1) may be performed before the dried persimmon packaging step (S4) in order to increase the marketability of the dried persimmons.

즉, 발명의 곶감제조방법으로 상품화된 곶감의 경우, 탈피된 생감을 100℃의 끓는 물에 처리하여 멸균하는 과정에서 표피에 잔류하는 탄닌이나 당성분이 배출되고, 곰팡이나 세균번식환경이 열악한 섬유질만 잔류하기 때문에 표피부분에는 곶감의 단맛이 떨어진다.That is, in the case of dried persimmons commercialized by the dried persimmon manufacturing method of the invention, tannins or sugar components remaining in the epidermis are discharged during the sterilization process by treating the peeled raw persimmons in boiling water at 100 ° C. The sweetness of dried persimmons is lowered in the epidermis because only the residue remains.

따라서 건조단계후 표피부분의 단맛을 보완하기 위하여 꿀물이나 설탕물, 조청등의 단맛이 나는 액체, 즉 당액에 담갔다 건져내어 2~3시간 건조하여 제품화할 수도 있다.Therefore, in order to supplement the sweetness of the epidermis after the drying step, it can be made into a product by immersing it in a sweet liquid such as honey water, sugar water, or grain syrup, that is, taking it out and drying it for 2-3 hours.

또한 필요한 경우 소금물이나 녹차물에 담갔다 건져내어 2~3시간 건조하여 상품화할 수도 있으며, 이러한 경우 소금과 녹차성분이 유통중 세균의 번식을 억제하는 기능을 하게 된다.In addition, if necessary, it can be commercialized by immersing it in salt water or green tea water, drying it for 2 to 3 hours, and in this case, salt and green tea ingredients have a function of inhibiting the growth of bacteria during distribution.

이상에서 설명한 바와 같이 본 발명에서 제공하고자 하는 곶감의 제조방법은, 건조과정에서 곰팡이나 세균번식을 억제하기 위한 수단으로서, 훈증방법이 아닌 탈피된 생감을 끓는물에 일정시간 담갔다가 건져내는 표피익힘처리단계(S2)를 통하여 곶감의 표피부분만 익혀 표피에 잔류하는 탄닌성분이나 당성분을 배출시켜 섬유질로 된 과육만 잔류되게 하고, 상기 과정에서 멸균까지 되므로, 탈피된 생감을 건조하는 과정에서, 곰팡이나 세균이 번식하기 어려운 환경을 유지하게 되고, 따라서 곰팡이나 세균의 번식을 방지할 수 있게 된다.As described above, the method for producing dried persimmon to be provided by the present invention is a means for suppressing the propagation of mold or bacteria during the drying process. Only the epidermis of the dried persimmon is cooked through the treatment step (S2), and the tannin component or sugar component remaining in the epidermis is discharged so that only the fibrous pulp remains, and since it is sterilized in the above process, in the process of drying the peeled raw persimmon, It maintains an environment in which it is difficult for mold or bacteria to reproduce, and thus it is possible to prevent the growth of mold or bacteria.

특히 탈피된 생감을 끓는 물에 담갔다 건져내어 표피부분의 탄닌성분과 당성분을 제거하여 섬유질로 된 과육만 잔류하게 되므로 표피부분이 쉽게 건조되고, 건조된 표피부분을 통하여 곶감 내부의 수분이 쉽게 증발되므로 건조가 용이하게 이루어지게 되고, 또한 내부조직감이 양호한 곶감을 얻을 수 있게 된다.In particular, the peeled raw persimmon is soaked in boiling water and taken out to remove the tannin and sugar components of the epidermis, leaving only the fibrous pulp remaining. Therefore, drying is facilitated, and dried persimmons with good internal texture can be obtained.

따라서 본 발명의 방법으로 제조된 곶감의 경우 인체에 해로울 수 있는 훈연, 훈증처리없이 끓는물에 탈피된 생감의 표피를 익히는 수단을 통하여, 멸균과 동시에 곰팡이 및 세균서식환경을 제거함으로서, 건조과정에서 이들의 번식을 예방함과 동시에 건조를 용이하게 하고, 자연건조를 통하여 양질의 곶감을 제조할 수 있게 된다.Therefore, in the case of dried persimmons produced by the method of the present invention, through means of ripening the skins of raw persimmons peeled off in boiling water without smoking or fumigation, which may be harmful to the human body, at the same time as sterilization, by removing the mold and bacterial habitat environment, in the drying process It is possible to prevent their propagation and at the same time to facilitate drying, and to produce high-quality dried persimmons through natural drying.

(S1)--탈피된 생감을 얻는 단계
(S2)--표피익힘처리단계
(S3)--건조단계
(S3-1)--기능성 처리단계
(S4)--곶감포장단계(S1)--A step of obtaining the peeled raw persimmon
(S2)--Skin peeling treatment step
(S3)--Drying step
(S3-1)--Functional processing step
(S4)--Dried persimmon packaging step

Claims (2)

수확된 생감의 껍질을 깎아 탈피된 생감을 얻는 단계(S1)와, 탈피된 생감을 건조하는 건조단계(S3)를 통하여 곶감을 제조함에 있어서, 탈피된 생감을 얻는 단계(S1)와, 건조단계(S3) 사이에, 탈피된 생감의 표피를 멸균하는 표피익힘처리단계(S2)를 부가하되, 상기 표피익힘처리단계는, 탈피된 생감을 끓는 물에 담갔다 건져내는 과정을 통하여 탈피된 생감의 표피부분을 익힘과 동시에 멸균하는 것을 특징으로 하는 곶감의 제조방법.In the production of dried persimmons through the peeling of the harvested persimmons to obtain the peeled persimmons (S1) and the drying step (S3) for drying the peeled persimmons, the steps of obtaining the peeled persimmons (S1) and drying steps Between (S3), an epidermal ripening step (S2) of sterilizing the peeled raw persimmon is added, wherein the peeled raw persimmon is immersed in boiling water and removed through the peeling process. A method for producing dried persimmons, characterized in that the part is cooked and sterilized at the same time. 제1항에 있어서, 탈피된 생감을 끓는 물에 10~60초간 담갔다 건져내는 것을 특징으로 하는 곶감의 제조방법.The method for producing dried persimmons according to claim 1, wherein the peeled raw persimmons are soaked in boiling water for 10 to 60 seconds and then removed.
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Publication number Priority date Publication date Assignee Title
KR102471509B1 (en) * 2021-11-29 2022-11-25 최안나 Manufacturing method of a dried persimmon

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101029007B1 (en) 2010-05-11 2011-04-14 전종일 A producing method and a producing device for semi-dry persimmons
KR101044246B1 (en) 2010-10-05 2011-07-04 주식회사 길빙 Methods of dried persimmons
KR101622517B1 (en) 2015-06-26 2016-05-18 이태호 Manufacturing method of dried persimmon and dried persimmon prepared therefrom

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101029007B1 (en) 2010-05-11 2011-04-14 전종일 A producing method and a producing device for semi-dry persimmons
KR101044246B1 (en) 2010-10-05 2011-07-04 주식회사 길빙 Methods of dried persimmons
KR101622517B1 (en) 2015-06-26 2016-05-18 이태호 Manufacturing method of dried persimmon and dried persimmon prepared therefrom

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102471509B1 (en) * 2021-11-29 2022-11-25 최안나 Manufacturing method of a dried persimmon

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