KR20240055583A - How To Make Dried Persimmons With Black Garlic - Google Patents
How To Make Dried Persimmons With Black Garlic Download PDFInfo
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- black garlic
- persimmons
- dried persimmons
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- 235000011511 Diospyros Nutrition 0.000 title claims abstract description 58
- 241000383638 Allium nigrum Species 0.000 title claims abstract description 43
- 241000723267 Diospyros Species 0.000 title claims abstract description 42
- 244000236655 Diospyros kaki Species 0.000 claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 claims abstract description 15
- 235000020234 walnut Nutrition 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 9
- 241000758791 Juglandaceae Species 0.000 claims abstract description 7
- 238000005520 cutting process Methods 0.000 claims description 6
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- 238000000034 method Methods 0.000 description 6
- 238000010586 diagram Methods 0.000 description 5
- 240000002234 Allium sativum Species 0.000 description 4
- 241000758789 Juglans Species 0.000 description 4
- 235000009496 Juglans regia Nutrition 0.000 description 4
- 235000004611 garlic Nutrition 0.000 description 4
- 235000019614 sour taste Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 244000223014 Syzygium aromaticum Species 0.000 description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 238000001291 vacuum drying Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical class [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical class [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010981 drying operation Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 239000011777 magnesium Chemical class 0.000 description 1
- 229910052749 magnesium Chemical class 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 238000003466 welding Methods 0.000 description 1
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
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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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 흑마늘과 곶감의 유효한 효능을 곶감의 섭취만으로 섭취할 수 있는 흑마늘이 포함된 곶감의 제조방법에 관한 것이다. 본 발명에 따른 흑마늘이 포함된 곶감의 제조방법은, 생감의 외피를 박피하는 제1단계와, 상기 박피된 생감 표면에 한 개 이상의 절개홈을 형성하는 제2단계와, 상기 절개홈에 흑마늘, 잦, 호두 중 1종 이상의 부재료를 삽입하는 제3단계와, 상기 부재료가 삽입된 생감을 건조하는 제4단계를 포함하는 것을 특징으로 한다.The present invention relates to a method for producing dried persimmons containing black garlic, which allows the effective effects of black garlic and dried persimmons to be consumed only by consuming dried persimmons. The method for producing dried persimmons containing black garlic according to the present invention includes a first step of peeling the outer skin of raw persimmons, a second step of forming one or more incision grooves on the surface of the peeled raw persimmon, and adding black garlic to the incision grooves, It is characterized by comprising a third step of inserting one or more auxiliary materials among walnuts, and a fourth step of drying the raw persimmon into which the auxiliary materials have been inserted.
Description
본 발명은 흑마늘과 곶감의 유효한 효능을 곶감의 섭취만으로 섭취할 수 있는 흑마늘이 포함된 곶감의 제조방법에 관한 것이다.The present invention relates to a method for producing dried persimmons containing black garlic, which allows the effective effects of black garlic and dried persimmons to be consumed only by consuming dried persimmons.
일반적으로 곶감은 떫은 감(이하 '생감' 이라 함)을 박피한 후 통풍이 잘되는 곳에 매달아 건조하여 제조되는 것이고, 수분함량에 따라 건시, 반건시로 구분된다. 곶감의 주원료인 감에는 수분이 83% 정도로 다른 과일에 비해 적으나, 당분이 14% 이상 함유되어 있어 섭취를 누구나 거부감 없이 할 수 있다.In general, dried persimmons are manufactured by peeling astringent persimmons (hereinafter referred to as 'fresh persimmons') and then hanging them in a well-ventilated place to dry. Depending on the moisture content, they are classified into dried and semi-dried. Persimmons, the main ingredient of dried persimmons, contain about 83% water, which is less than other fruits, but contain more than 14% sugar, so anyone can eat them without any hesitation.
상기한 곶감은 당분 대부분이 포도당과 과당으로 이루어져 있어 소화 흡수가 잘되고, 유기산의 함량은 적으나 펙틴, 카로 티노이드, 비타민 A, 비타민 C, 칼륨과 마그네슘의 무기염류도 다량 함유되어 있어 건강 증진에 유효한 식품이다.The dried persimmons mentioned above are easily digested and absorbed because most of the sugar is composed of glucose and fructose. Although the content of organic acids is low, it also contains a large amount of pectin, carotenoids, vitamin A, vitamin C, and inorganic salts of potassium and magnesium, which are good for health promotion. It is a valid food.
한편, 흑마늘은 생마늘을 굽거나 삶지 않고 발효 및 숙성 과정을 통하여 제조됨으로써 특유의 마늘의 맵고 강한 향이 없어지는 반면에 그 식감은 쫀득한 특성이 있다.Meanwhile, black garlic is manufactured through a fermentation and aging process rather than roasting or boiling raw garlic, so the unique spicy and strong scent of garlic is lost, but its texture is chewy.
상기한 흑마늘은 발효되는 과정에서 멜라노이딘, S-아릴시스테인 등의 유효성분이 생성되어 생마늘에 비해 10배 이상 높은 항산화력을 발휘하며, 혈압을 낮춰주고 혈액을 맑게 해주며 면역 체계 개선 및 피로회복에도 도움을 주고, 풍부한 알리신 성분에 의한 항암효과 또한 뛰어나다.The above-mentioned black garlic produces active ingredients such as melanoidin and S-arylcysteine during the fermentation process, demonstrating antioxidant power more than 10 times higher than that of raw garlic. It lowers blood pressure, purifies the blood, and helps improve the immune system and relieve fatigue. It also has excellent anti-cancer effects due to its rich allicin ingredient.
그러나 생 마늘에 비해 훨씬 유효한 효능을 가지면서도 식감도 좋은 흑마늘은 단맛보다 시큼한 맛이 강한 특성으로 인해 모든 사람이 거부감 없이 섭취하기가 어려워 대중화가 어려운 실정이다.However, black garlic, which has much more effective effects than raw garlic and has a good texture, has a more sour taste than sweet, making it difficult for everyone to consume it without objection, making it difficult to popularize.
본 발명은 맛의 특성으로 인해 대중성이 저하된 흑마늘을 대중화하기 위한 발명으로서, 흑마늘을 곶감과 일체화하여 흑마늘의 맛을 싫어하는 사람들이 흑마늘을 간편하게 섭취할 수 있는 흑마늘이 포함된 곶감의 제조방법을 제공하는데 그 목적이 있다.The present invention is an invention to popularize black garlic, whose popularity has declined due to its taste characteristics. It provides a method of manufacturing dried persimmons containing black garlic, which integrates black garlic with dried persimmons so that people who dislike the taste of black garlic can easily consume black garlic. There is a purpose to doing so.
또한, 본 발명은 흑마늘과 곶감의 일체화 작업이 편리한 흑마늘이 포함된 곶감의 제조방법을 제공하는데 그 목적이 있다.In addition, the purpose of the present invention is to provide a method for producing dried persimmons containing black garlic, which facilitates the integration of black garlic and dried persimmons.
본 발명에 따른 흑마늘이 포함된 곶감의 제조방법은, 생감의 외피를 박피하는 제1단계와, 상기 박피된 생감 표면에 한 개 이상의 절개홈을 형성하는 제2단계와, 상기 절개홈에 흑마늘, 잦, 호두 중 1종 이상의 부재료를 삽입하는 제3단계와, 상기 부재료가 삽입된 생감을 건조하는 제4단계를 포함하는 것을 특징으로 한다.The method for producing dried persimmons containing black garlic according to the present invention includes a first step of peeling the outer skin of raw persimmons, a second step of forming one or more incision grooves on the surface of the peeled raw persimmon, and adding black garlic to the incision grooves, It is characterized by comprising a third step of inserting one or more auxiliary materials among walnuts, and a fourth step of drying the raw persimmon into which the auxiliary materials have been inserted.
본 발명은 곶감 내에 한 개 이상의 흑마늘 쪽이 삽입되어 있으므로 곶감을 섭취하면 자연스럽게 흑마늘도 섭취할 수 있는 효과가 있다.In the present invention, one or more black garlic cloves are inserted into dried persimmons, so when you consume dried persimmons, you can naturally consume black garlic as well.
또한, 본 발명은 섭취 시 곶감의 단맛에 의해 흑마늘의 시큼한 맛이 상쇄되므로 흑마늘을 남녀노소 누구나 거부감없이 섭취할 수 있는 효과도 있다.In addition, in the present invention, the sour taste of black garlic is offset by the sweetness of dried persimmons when consumed, so that anyone, regardless of age or gender, can consume black garlic without resistance.
또한, 본 발명은 간단한 방법으로 흑마늘을 포함한 곶감을 제조할 수 있어 제조의 간편성 및 효율성이 향상되는 효과가 있다.In addition, the present invention can produce dried persimmons containing black garlic in a simple method, which has the effect of improving the simplicity and efficiency of production.
도 1은 본 발명에 따른 흑마늘이 포함된 곶감의 제조방법을 나타낸 블록도이다.
도 2는 본 발명의 제3단계를 나타낸 예시도이다.Figure 1 is a block diagram showing a method for producing dried persimmons containing black garlic according to the present invention.
Figure 2 is an exemplary diagram showing the third step of the present invention.
본 발명에 의한 과제의 해결수단을 해결하기 위한 구체적인 내용을 첨부한 도면과 함께 상세히 설명하면 아래와 같다. 다만, 첨부된 도면은 요부에 관한 설명의 편의를 위해 과장되거나 생략되거나 개략적으로 도시될 수 있고, 설명에 사용되는 용어 및 명칭은 사전적인 의미가 아닌 구성의 형상이나 작용, 역할 등에 의해 함축적으로 정해질 수 있으며, 방향에 관한 설명은 최초로 제시된 도면으로부터 최초로 제시한 방향을 기준으로 결정되며, 위치에 관한 설명은 각 구성의 중간 또는 원의 중심을 기준으로 내외가 결정된다. 그리고 선등록된 공지기술 및 통상적 기술에 대한 구체적인 설명은 요지를 흐릴 수 있어 생략 또는 간단한 부호나 명칭으로 대체한다.Specific details for solving the problem of the present invention will be described in detail along with the attached drawings as follows. However, the attached drawings may be exaggerated, omitted, or schematically depicted for the convenience of explanation of key parts, and the terms and names used in the explanation are not defined in the dictionary but implicitly determined by the shape, function, role, etc. of the composition. The description of the direction is determined based on the direction first presented from the first drawing, and the description of the location is determined based on the center of the circle or the middle of each composition. Additionally, detailed descriptions of pre-registered known and common technologies may obscure the point, so they are omitted or replaced with simple symbols or names.
또한, 도면을 통해 식별할 수 있는 구성의 구체적인 구조, 형상, 모양, 배치, 크기 등과, 도면을 통해 유추할 수 있는 구성의 작동 및 그에 따른 작용 효과 등은 요지를 흐릴 수 있어 상세한 설명을 생략할 수 있고, 구성 간의 결합을 위해 적용되는 볼트, 용접부위, 구멍 등은 요지를 흐릴 수 있어 도면에서 생략할 수 있다.In addition, the specific structure, shape, shape, arrangement, size, etc. of the configuration that can be identified through the drawings, and the operation of the configuration and the resulting effects that can be inferred through the drawings, may obscure the point, so detailed explanations may be omitted. Bolts, welding areas, holes, etc. applied to join components can be omitted from the drawing as they may obscure the point.
도 1은 본 발명에 따른 흑마늘이 포함된 곶감의 제조방법을 나타낸 블록도이고, 도 2는 본 발명의 제3단계를 나타낸 예시도이다. 도 1 및 도 2를 참조하여 본 발명의 따른 흑마늘이 포함된 곶감의 제조방법을 살펴보면 다음과 같다. Figure 1 is a block diagram showing a method for producing dried persimmons containing black garlic according to the present invention, and Figure 2 is an exemplary diagram showing the third step of the present invention. With reference to Figures 1 and 2, the manufacturing method of dried persimmons containing black garlic according to the present invention is as follows.
본 발명에 따른 흑마늘이 포함된 곶감의 제조방법은;The method for producing dried persimmons containing black garlic according to the present invention;
생감의 외피를 박피하는 제1단계(S100)와;A first step (S100) of peeling the outer skin of raw persimmons;
상기 박피된 생감 표면에 한 개 이상의 절개홈을 형성하는 제2단계(S200)와;A second step (S200) of forming one or more cutting grooves on the peeled raw persimmon surface;
상기 절개홈에 흑마늘, 잦, 호두 중 1종 이상의 부재료를 삽입하는 제3단계(S300)와; A third step (S300) of inserting one or more auxiliary materials among black garlic, sesame seeds, and walnuts into the incision grooves;
상기 부재료가 삽입된 생감을 건조하는 제4단계(S400)를 포함하는 것을 특징으로 한다.It is characterized by comprising a fourth step (S400) of drying the raw persimmon into which the auxiliary ingredients are inserted.
생감의 외피를 박피하는 제1단계(S100): 생감을 준비하여 외피를 박피한다. 상기한 생감은 통상 곶감 용도로 유통되는 감으로서, 시판하는 임의의 생감을 사용할 수 있으며, 대봉감, 둥시감, 밀시감 등의 생감이 사용된다. 한편, 상기한 박피 작업은 칼 또는 자동 박피기 등의 사용하여 이루어지는 일반적인 작업이므로 상세한 설명은 생략한다.The first step of peeling the outer skin of raw persimmons (S100): Prepare raw persimmons and peel the outer skin. The above-mentioned fresh persimmons are commonly distributed for dried persimmons, and any fresh persimmon available on the market can be used. Fresh persimmons such as Daebong persimmon, Dongsi persimmon, and Milsi persimmon are used. Meanwhile, since the above-described peeling operation is a general operation performed using a knife or an automatic peeler, detailed description will be omitted.
상기 박피된 생감 표면에 한 개 이상의 절개홈을 형성하는 제2단계(S200): 박피된 생감 표면에 한 개 이상의 절개홈을 형성한다. 상기한 절개홈(10)을 형성하는 방법은 다양한 방법이 사용될 수 있으며, 예를 들어 칼, 송곳 등의 단부가 날카로은 도구를 사용하는 방법일 수 있다.The second step of forming one or more cutting grooves on the surface of the peeled raw persimmon (S200): Forming one or more cutting grooves on the surface of the peeled raw persimmon. A variety of methods may be used to form the above-described incision groove 10, for example, a method using a tool with a sharp end such as a knife or an awl may be used.
상기한 절개홈은 아래에서 예시될 부자재를 삽입하기 위한 절개홈(10)으로서, 깊이 10mm 이상, 길이 10mm 이상, 폭 5mm 이상으로 형성된다. 즉, 상기 절개홈은 흑마늘 1쪽 또는 호두 알 1/2, 또는 잦 5알 이상이 삽입 가능한 크기로 형성되며, 상기 절개홈의 크기는 삽입되는 부재료의 종류가 늘어남에 따라 커질 수 있다.The above-described cutting groove is a cutting groove 10 for inserting subsidiary materials to be illustrated below, and is formed to have a depth of 10 mm or more, a length of 10 mm or more, and a width of 5 mm or more. That is, the cut groove is formed to a size that allows insertion of 1 clove of black garlic, 1/2 of a walnut, or more than 5 pieces, and the size of the cut groove can increase as the type of auxiliary material to be inserted increases.
상기 절개홈에 흑마늘, 잦, 호두 중 1종 이상의 부재료를 삽입하는 제3단계(S300): 제2단계에서 형성된 절개홈에 흑마늘(20), 잦(30), 호두(40) 중 1종 이상의 부재료를 삽입한다. 즉, 흑마늘(20), 잦(30), 호두(40) 중 1종만 삽입할 수 있으며, 흑마늘(20), 잦(30), 호두(40) 중 2종을 삽입할 수 있으며, 흑마늘(20), 잦(30), 호두(40) 모두 삽입할 수 있는 것이다.Third step (S300) of inserting one or more types of auxiliary materials from black garlic, french floss, and walnuts into the incision grooves: At least one type of black garlic (20), fretwork (30), or walnuts (40) into the incision grooves formed in the second step. Insert auxiliary materials. In other words, only 1 type of black garlic (20), fresco (30), and walnut (40) can be inserted, and 2 types of black garlic (20), fresco (30), and walnut (40) can be inserted, and black garlic (20) can be inserted. ), frequent (30), and walnut (40) can all be inserted.
상기 부재료가 삽입된 생감을 건조하는 제4단계(S400): 부재료 삽입이 완료된 생감을 건조한다. 상기 건조 과정은 전통 방식에 따라 생감을 매달아 자연 건조하는 방법일 수 있으며, 건조실 또는 진공건조실에서 진행될 수 있다. 상기 건조실 또는 진공건조실에서 진행되는 건조 작업의 상세한 설정은 공지된 기술이므로 상세한 설명을 생략한다.The fourth step of drying the raw persimmon into which the auxiliary ingredients have been inserted (S400): The raw persimmon into which the auxiliary ingredients have been inserted is dried. The drying process may be a method of naturally drying raw persimmons by hanging them according to a traditional method, and may be carried out in a drying room or a vacuum drying room. Detailed settings for the drying operation performed in the drying room or vacuum drying room are known techniques, so detailed description will be omitted.
본 발명에 따른 흑마늘이 포함된 곶감의 제조방법은 흑마늘 섭취에 가장 큰 장애물이 되는 시큼한 맛을 곶감의 단맛으로 상쇄하여 건강에 유효한 흑마늘의 섭취 편의성을 향상시킨다.The method for producing dried persimmons containing black garlic according to the present invention improves the convenience of consuming black garlic, which is effective for health, by offsetting the sour taste, which is the biggest obstacle to consuming black garlic, with the sweetness of dried persimmons.
또한, 본 발명에 따른 흑마늘이 포함된 곶감의 제조방법은 곶감 및 흑마늘과 함께 불포화지방산이 풍부한 잣과 호두를 함께 쉽취할 수 있도록 하여, 흑마늘의 항암효과, 피로회복, 면역력 강화 효과와 함께 불포화지방산의 혈중 콜레스테롤 저하 및 피부 개선 효과를 동시에 누리도록 한다.In addition, the method for producing dried persimmons containing black garlic according to the present invention allows pine nuts and walnuts, which are rich in unsaturated fatty acids, to be easily consumed together with dried persimmons and black garlic, thereby providing the anti-cancer effect, fatigue recovery, and immunity strengthening effects of black garlic as well as unsaturated fatty acids. Enjoy the effects of lowering blood cholesterol and improving skin at the same time.
이상의 본 발명은 본 발명이 추구하고자 하는 구성의 원리와 그 원리의 이해를 돕고자 본 발명의 구성과 그 구성에 포함되는 구체적인 구성요소를 도면화하고, 그 도면을 기반으로 하여 설명을 한 것이며, 본 발명에 포함되는 구성 및 그 구체적인 구성요소는 추구하고자 하는 원리를 감안하여 구조, 형태, 모양, 배치, 방향, 수량이 결정되며 이를 필요에 따라 다양하게 변경할 수 있을 것이다. 본 발명에서 제시한 구성 및 그 구체적인 구성요소는 이 기술분야의 통상의 지식을 가진 자가 본 발명에서 얻고자 하는 효과와 그 효과로부터 더 나은 효과를 얻기 위해 어떠한 원리를 적용하는 것이 가장 바람직한 것인지를 예시한 것이다. 이에 따라서 본 발명은 위에서 기재한 구성들을 모두 포함하여 본 발명을 완성하는 것이 가장 바람직하나, 원가절감, 제조의 편의성, 환경조건 또는 필요에 따라 상기에서 설명한 구성 중 일부를 선택 또는 배제하여 완성할 수 있고, 하나 또는 하나 이상의 구성을 따로 떼어내어 다른 구성과 병합하여 완성할 수도 있다. 그리고 상기에서 설명한 각 구성은 원리, 용도, 기능, 역할, 작용, 효과 등을 감안하여 이 기술분야가 아닌 다른 기술분야에 독립적으로 적용될 수도 있을 것이다. 이를 기반으로 하여 본 발명의 권리범위는 아래와 같이 본 발명의 청구항을 가능한 포괄하는 범위로 특정하여 권리범위가 넓은 순서대로 청구할 수 있을 것이다.The above-described present invention draws diagrams of the configuration of the present invention and specific components included in the configuration to help understand the principles of the configuration pursued by the present invention, and is explained based on the drawings, The structure, form, shape, arrangement, direction, and quantity of the configuration included in the present invention and its specific components are determined in consideration of the principle to be pursued, and may be changed in various ways as needed. The configuration and its specific components presented in the present invention illustrate the effect that a person skilled in the art would like to obtain from the present invention and what principle is most desirable to apply to obtain a better effect from the effect. It was done. Accordingly, it is most desirable to complete the present invention by including all of the configurations described above, but it can be completed by selecting or excluding some of the configurations described above depending on cost reduction, convenience of manufacturing, environmental conditions, or necessity. Also, one or more components can be separated and completed by merging with other components. In addition, each configuration described above may be independently applied to other technical fields other than this technical field, taking into account the principle, use, function, role, action, effect, etc. Based on this, the scope of rights of the present invention can be specified in the order of the broad scope of rights by specifying the claims of the present invention as inclusive as possible as follows.
S100: 제1단계 S200: 제2단계
S300: 제3단계 S400: 제4단계S100: Stage 1 S200: Stage 2
S300: Stage 3 S400: Stage 4
Claims (1)
상기 박피된 생감 표면에 한 개 이상의 절개홈을 형성하는 제2단계(S200)와;
상기 절개홈에 흑마늘, 잦, 호두 중 1종 이상의 부재료를 삽입하는 제3단계(S300)와;
상기 부재료가 삽입된 생감을 건조하는 제4단계(S400)를 포함하는 것을 특징으로 하는 흑마늘이 포함된 곶감의 제조방법.A first step of peeling the outer skin of raw persimmons (S100);
A second step (S200) of forming one or more cutting grooves on the peeled raw persimmon surface;
A third step (S300) of inserting one or more auxiliary materials among black garlic, sesame seeds, and walnuts into the incision groove;
A method for producing dried persimmons containing black garlic, comprising a fourth step (S400) of drying the raw persimmon into which the auxiliary ingredients have been inserted.
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