KR20130044587A - Manufacture method of flower shape dried persimmon and product - Google Patents
Manufacture method of flower shape dried persimmon and product Download PDFInfo
- Publication number
- KR20130044587A KR20130044587A KR1020110108723A KR20110108723A KR20130044587A KR 20130044587 A KR20130044587 A KR 20130044587A KR 1020110108723 A KR1020110108723 A KR 1020110108723A KR 20110108723 A KR20110108723 A KR 20110108723A KR 20130044587 A KR20130044587 A KR 20130044587A
- Authority
- KR
- South Korea
- Prior art keywords
- persimmon
- drying
- dried
- cutting
- days
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 235000011511 Diospyros Nutrition 0.000 title claims abstract description 120
- 244000236655 Diospyros kaki Species 0.000 title claims abstract description 112
- 238000000034 method Methods 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 53
- 238000005520 cutting process Methods 0.000 claims abstract description 27
- 238000003958 fumigation Methods 0.000 claims abstract description 12
- 238000005406 washing Methods 0.000 claims abstract description 9
- 238000000465 moulding Methods 0.000 claims abstract description 7
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229910052717 sulfur Inorganic materials 0.000 claims abstract description 5
- 239000011593 sulfur Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 10
- 230000032683 aging Effects 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 6
- 239000005417 food ingredient Substances 0.000 claims description 5
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 230000005070 ripening Effects 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 2
- 235000021056 liquid food Nutrition 0.000 claims description 2
- 239000011344 liquid material Substances 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- 239000006188 syrup Substances 0.000 claims description 2
- 230000035800 maturation Effects 0.000 abstract 1
- 241000723267 Diospyros Species 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000012041 food component Nutrition 0.000 description 3
- 239000007788 liquid Substances 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
- 244000055850 Diospyros virginiana Species 0.000 description 2
- 235000002789 Panax ginseng Nutrition 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 235000020234 walnut Nutrition 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
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 244000068645 Carya illinoensis Species 0.000 description 1
- 235000009025 Carya illinoensis Nutrition 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
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- 235000001537 Ribes X gardonianum Nutrition 0.000 description 1
- 235000001535 Ribes X utile Nutrition 0.000 description 1
- 235000016919 Ribes petraeum Nutrition 0.000 description 1
- 244000281247 Ribes rubrum Species 0.000 description 1
- 235000002355 Ribes spicatum Nutrition 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 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
- 244000126002 Ziziphus vulgaris Species 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
- 235000020224 almond Nutrition 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 235000020434 chocolate syrup Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000021422 persimmon vinegar Nutrition 0.000 description 1
- 239000012254 powdered material Substances 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 238000009966 trimming Methods 0.000 description 1
- 235000013311 vegetables Nutrition 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
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 꽃 모양 곶감 제조 방법 및 그 제품에 관한 것으로 보다 구체적으로는 잘 익은 생감을 세척하는 세척 단계와; 세척이 완료된 생감을 유황으로 훈증하는 훈증 단계와; 감의 껍질을 제거하는 박피 단계와; 감의 꼭지가 아래를 향한 상태에서 감의 상부를 사방, 또는 육방이나 팔방으로 절단하되, 감의 꼭지가 붙어 있는 과육의 아랫부분은 완전히 분리되지 않도록 부분 절단하여 감의 절단부가 벌어지게 하는 절단성형 단계와; 절단부가 벌어진 감을 건조기에 투입하여 5~20℃ 온도에서 1~2일간 건조하는 1차건조 단계와; 1차건조된 감을 뒤집거나, 감의 외부에 고정고리를 끼워서 벌어진 절단부를 완전 밀착시킨 상태로 건조기에 투입하여 5~20℃ 온도에서 2~4일간 건조하는 2차건조 단계와; 2차건조가 완료된 감을 건조기에서 꺼낸 후 5~20℃ 온도에서 3~10일간 자연 건조하는 숙성단계로 구성함으로써 곶감의 제조에 필요한 건조 시간을 크게 단축시켜 생산성을 높일 수 있을 뿐만 아니라, 다양한 식감과 우수한 미감을 가진 곶감을 생산할 수 있는 효과가 있다.The present invention relates to a method of producing a flower dried persimmon and a product thereof, and more particularly, a washing step of washing ripe raw water; A fumigation step of fumigation of the finished live with sulfur; A peeling step of removing the persimmon peel; The cutting molding step of cutting the upper part of the persimmon in all directions, the hexagon or the hem with the faucet of the persimmon facing downward, but cutting the lower part of the pulp with the persimmon faucet so as not to be completely separated. ; A first drying step of drying the persimmon with the cut portion into a drier for 1 to 2 days at a temperature of 5 to 20 ° C .; A secondary drying step of inverting the first dried persimmon, or inserting a fixing ring on the outside of the persimmon to put it in the dryer in a state in which the cut part is completely in contact with the dryer and drying at a temperature of 5 to 20 ° C. for 2 to 4 days; After removing the dried persimmon from the dryer, it is composed of a maturation step that is naturally dried at a temperature of 5 to 20 ° C for 3 to 10 days, which greatly shortens the drying time required for the production of dried persimmon, and increases productivity. It is effective to produce dried persimmon with excellent aesthetic.
Description
본 발명은 꽃 모양 곶감 제조 방법 및 그 제품에 관한 것으로 보다 구체적으로는 감을 부분 절단하여 꽃 모양으로 성형한 후 곶감으로 가공함으로써 완제품인 곶감의 식감과 미감을 동시에 향상시킬 수 있게 한 꽃 모양 곶감 제조 방법 및 그 제품에 관한 것이다.
The present invention relates to a method for producing a flower-shaped dried persimmon, and more particularly, to produce a flower-shaped dried persimmon which can improve the texture and aesthetics of dried persimmon by processing the dried persimmon after cutting the persimmon partially into a flower shape. A method and a product thereof.
우리나라 사람들이 즐겨먹는 대표적인 과일 중 하나인 감은 다른 과일에 비해서 수분은 적지만 당분의 함량이 높을 뿐만 아니라, 유기산 함량은 적지만 펙틴, 카로티노이드가 함유되어 있고, 고혈압을 예방하고 혈중 알코올의 상승률을 낮추는 타닌, 비타민 C, 비타민 A 등이 많이 함유되어 있어 건강에 매우 유익한 과일이라 할 수 있다.Persimmon, one of the representative fruits that Koreans enjoy eating, has less moisture but higher sugar content than other fruits, and contains less organic acid but contains pectin and carotenoids, which prevents high blood pressure and lowers the rate of increase in blood alcohol. It contains a lot of tannins, vitamin C, and vitamin A, which is a very beneficial fruit for health.
한편, 감은 주로 생식용으로 이용되지만 곶감이나 감 말랭이, 감식초 등으로 가공되기도 하고, 시삽을 만들어 공업원료로 사용하기도 한다.On the other hand, persimmons are mainly used for reproduction, but may also be processed into persimmon, persimmon dried persimmon, persimmon vinegar, etc., and sometimes used as industrial raw materials by making shovels.
그 중 곶감으로 불리는 건시는 떫은맛이 있는 생감을 완숙되기 전에 따서 껍질을 얇게 벗겨 대꼬챙이나 싸리꼬챙이 같은 것에 꿰어 햇볕이 잘 들고 통풍이 잘 되는 곳에 매달아 건조한 후 수분이 1/3 정도로 건조되었을 때 속의 씨를 빼내고 손질하여 다시 건조시켜 만드는 것으로서 감을 통째로 가공하는 것이기 때문에 감 자체의 부피로 인하여 건조 과정에 오랜 시간이 소요될 뿐만 아니라, 건조 과정에서의 환경 변화로 인해 감이 변질하지 않도록 매우 세심한 주의를 기울여야 함으로써 가공 과정이 어렵고, 품질도 불균일한 문제점이 있었다.
Among them, dry persimmon, called dried persimmon, is picked with astringent taste before peeling and thinly peeled and stitched into large skewers or sarcopods. Since the persimmon is processed entirely by removing it, trimming it and drying it again, it takes a long time for the drying process due to the volume of persimmon itself, and it is necessary to pay close attention so that the persimmon does not deteriorate due to environmental changes in the drying process. The process was difficult and the quality was also uneven.
본 발명은 상기와 같은 종래의 문제점을 해소하기 위하여 안출한 것으로서, 본 발명의 목적은 감을 부분 절단하여 꽃 모양으로 성형한 후 건조함으로써 곶감의 제조에 필수적인 건조 시간을 크게 단축시켜 생산성을 높일 수 있을 뿐만 아니라, 절단 크기와 건조시간의 조절을 통해서 완제품 곶감의 식감 조절이 용이하며, 완제품 곶감이 꽃 모양으로 형성됨으로써 제품의 미감이 우수한 꽃 모양 곶감 제조 방법 및 그 제품을 제공하는 데 있다.
The present invention has been made in order to solve the conventional problems as described above, the object of the present invention is to cut the persimmon partially formed into a flower shape and dried to greatly shorten the drying time necessary for the production of dried persimmon to increase productivity In addition, it is easy to adjust the texture of the finished product dried persimmon through the control of the cutting size and drying time, and the finished product dried persimmon is formed in a flower shape to provide an excellent method of producing a floral dried persimmon and its product.
잘 익은 생감을 세척하는 세척 단계와;A washing step of washing ripe raw water;
세척이 완료된 생감을 유황으로 훈증하는 훈증 단계와;A fumigation step of fumigation of the finished live with sulfur;
감의 껍질을 제거하는 박피 단계와;A peeling step of removing the persimmon peel;
감의 꼭지가 아래를 향한 상태에서 감의 상부를 방사형으로 절단하되, 감의 꼭지가 붙어 있는 과육의 아랫부분은 완전히 분리되지 않도록 부분 절단하여 감의 절단부가 벌어지게 하는 절단성형 단계와;Cutting the upper portion of the persimmon radially while the persimmon faucet is facing downward, but cutting the lower part of the pulp to which the persimmon faucet is attached so that the periphery is cut off;
절단부가 벌어진 감을 건조기에 투입하여 5~20℃ 온도에서 1~2일간 건조하는 1차건조 단계와;A first drying step of drying the persimmon with the cut portion into a drier for 1 to 2 days at a temperature of 5 to 20 ° C .;
1차건조된 감을 뒤집거나, 감의 외부에 고정고리를 끼워서 벌어진 절단부를 완전 밀착시킨 상태로 건조기에 투입하여 5~20℃ 온도에서 2~4일간 건조하는 2차건조 단계와;A secondary drying step of inverting the first dried persimmon, or inserting a fixing ring on the outside of the persimmon to put it in the dryer in a state in which the cut part is completely in contact with the dryer and drying at a temperature of 5 to 20 ° C. for 2 to 4 days;
2차건조가 완료된 감을 건조기에서 꺼낸 후 5~20℃ 온도에서 3~10일간 자연 건조하는 숙성단계로 구성된다.
After the second drying is completed, the persimmons are taken out of the dryer and then aged for 3 to 10 days at 5-20 ℃.
한편, 상기 감의 절단성형 단계 후에 벌어진 감의 절단부 내표면에는 식용 가능한 분말재료를 도포하는 분말도포단계를 추가하는 것을 포함한다.On the other hand, the inner surface of the cut portion of the persimmons formed after the cutting step of the persimmon comprises adding a powder coating step of applying an edible powder material.
또한, 2차건조가 완료된 감의 절단부를 벌린 후 절단부 내표면에 점성을 가진 액상의 식재료를 바르고 그 표면에 슬라이스 형태의 식재료를 부착하여 숙성단계를 수행하는 것을 포함한다.In addition, after spreading the cut part of the persimmon drying is completed, and apply a viscous liquid material to the inner surface of the cut portion and attach the slice form of the ingredients to the surface to perform the aging step.
또한, 2차건조가 완료된 감의 절단부를 벌린 후 감의 중심부에는 채 형태나 알갱이 형태의 식재료를 감의 육질 내부에 삽입하여 장식한 후 숙성단계를 수행하는 것을 포함한다.In addition, after opening the cut portion of the persimmon to complete the secondary drying, the core portion of the persimmon comprises inserting the raw material of the vegetable form or granules into the flesh of the persimmon decorating and then performing the aging step.
또한, 2차건조가 완료된 감의 외표면에는 시럽이나 액상의 식재료를 바르고 숙성단계를 수행하는 것을 포함한다.In addition, the outer surface of the persimmon is complete drying includes applying a syrup or liquid food ingredients and performing the aging step.
본 발명은 감을 부분 절단하여 꽃 모양으로 성형한 후 건조하여 곶감을 제조하기 때문에 곶감의 제조에 필요한 건조 시간을 크게 단축시켜 생산성을 높일 수 있는 이점이 있다.The present invention has the advantage of increasing the productivity by greatly shortening the drying time required for the production of dried persimmon because the dried persimmon to form a flower shape and then dried to produce a dried persimmon.
또한, 감을 부분 절단할 때 절단되는 조각의 크기와 건조시간의 조절을 통해서 완제품 곶감의 식감 조절이 용이하여 다양한 식감을 가진 제품 생산이 가능하며, 완제품 곶감이 꽃 모양으로 형성되기 때문에 제품의 미감이 우수하여 상품성이 우수한 효과가 있다.
In addition, by controlling the size and drying time of the cut pieces when cutting the persimmon part, it is easy to control the texture of the dried persimmons, and it is possible to produce products with various textures. It has excellent effect of excellent commerciality.
도 1은 본 발명의 곶감 제조 과정을 나타낸 블럭도
도 2는 본 발명의 곶감 절단 성형 전과 후를 나타낸 평면 예시도
도 3은 본 발명의 곶감 절단 성형 전과 후를 나타낸 측면 예시도
도 4는 본 발명의 곶감을 다양한 수의 조각으로 절단한 예를 나타낸 예시도이다.1 is a block diagram showing a process for producing dried persimmon of the present invention
Figure 2 is a planar illustration showing before and after the dried persimmon cutting molding of the present invention
Figure 3 is an exemplary side view showing before and after the dried persimmon cutting molding of the present invention
Figure 4 is an exemplary view showing an example of cutting the dried persimmon of the present invention in various numbers of pieces.
이하, 본 발명을 첨부된 도면에 의하여 더욱 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings.
첨부된 도면들 중에서 동일한 구성 요소들은 가능한 어느 도면에서든지 동일한 부호를 사용하고 있음을 유의해야 하며, 본 발명의 요지를 불필요하게 흐릴 수 있는 공지 기능 또는 공지 구성에 대한 상세한 설명은 생략하였음을 미리 밝혀두는 바이다.
It is to be noted that like elements in the accompanying drawings use the same reference numerals in any of the drawings, and detailed descriptions of well-known functions or known configurations that may unnecessarily obscure the gist of the present invention are omitted. Come on.
첨부도면 도 1에서 도시한 바와 같이 본 발명은 잘 익은 생감을 세척하는 세척 단계와; 세척이 완료된 생감을 유황으로 훈증하는 훈증 단계와; 감의 껍질을 제거하는 박피 단계와; 감의 꼭지가 아래를 향한 상태에서 감의 상부를 사방, 또는 육방이나 팔방과 같이 방사형으로 절단하되, 감의 꼭지가 붙어 있는 과육의 아랫부분은 완전히 분리되지 않도록 부분 절단하여 감의 절단부가 벌어지게 하는 절단성형 단계와; 절단부가 벌어진 감을 건조기에 투입하여 5~20℃ 온도에서 1~2일간 건조하는 1차건조 단계와; 1차건조된 감을 뒤집거나, 감의 외부에 고정고리를 끼워서 벌어진 절단부를 완전 밀착시킨 상태로 건조기에 투입하여 5~20℃ 온도에서 2~4일간 건조하는 2차건조 단계와; 2차건조가 완료된 감을 건조기에서 꺼낸 후 5~20℃ 온도에서 3~10일간 자연 건조하는 숙성단계로 구성된다.
As shown in FIG. 1, the present invention includes a washing step of washing a ripe raw fruit; A fumigation step of fumigation of the finished live with sulfur; A peeling step of removing the persimmon peel; The upper part of the persimmon is cut radially in all directions or in a hexagonal or octagonal shape with the persimmon faucet facing downward, but the lower part of the pulp attached to the persimmon faucet is partially cut so that the periphery is cut off. Forming step; A first drying step of drying the persimmon with the cut portion into a drier for 1 to 2 days at a temperature of 5 to 20 ° C .; A secondary drying step of inverting the first dried persimmon, or inserting a fixing ring on the outside of the persimmon to put it in the dryer in a state in which the cut part is completely in contact with the dryer and drying at a temperature of 5 to 20 ° C. for 2 to 4 days; After the second drying is completed, the persimmons are taken out of the dryer and then aged for 3 to 10 days at 5-20 ℃.
즉, 세척 단계에서는 잘 익은 생감을 물에서 깨끗하게 세척하며, 훈증 단계에서는 세척 단계를 거친 감을 유황을 이용해 훈증하게 되는데, 이처럼 훈증 단계를 수행하게 되면, 감 과육에 함유된 떫은맛을 내는 타닌, 폴리페놀 등의 성분이 감의 건조 과정에서 산화하여 흑변하는 것을 방지할 수 있을 뿐만 아니라, 건조단계나 숙성단계에서 미생물이 번식하는 것을 억제함으로써 부패를 방지할 수 있게 된다.In other words, in the washing step, the ripe raw water is washed clean in water, and in the fumigation step, the persimmon fumigation is fumigation using sulfur. It is possible to prevent components such as oxidization and blackening during drying of persimmon, and to prevent corruption by inhibiting the growth of microorganisms in the drying step or the ripening step.
훈증이 완료된 감은 껍질을 벗겨내는 박피 단계를 수행한 후 절단칼을 이용하여 감의 과육 부분을 부분 절단하는 절단성형 단계를 수행하게 된다.After fumigation of the persimmon peeled peeling step is carried out a cutting molding step of partially cutting the flesh portion of the persimmon using a cutting knife.
이때, 감은 꼭지가 아래를 향한 상태에서 감의 상부를 사방, 또는 육방이나 팔방과 같이 방사형으로 절단하되, 감의 꼭지가 붙어 있는 과육의 아랫부분은 완전히 분리되지 않도록 부분 절단하여 감의 절단부가 벌어진 상태를 유지할 수 있도록 절단성형 단계를 수행하게 된다.
At this time, persimmon cuts the upper part of the persimmon radially like all sides, or hexagon or all sides with the faucet facing down, but the lower part of the pulp with the persimmon faucet attached is partially cut so as not to be completely separated. The cutting process is performed to maintain.
그리하여 절단성형 단계를 거친 후 절단부가 벌어진 상태의 감은 건조기에 투입하여 5~20℃ 온도에서 1~2일간 건조하는 1차건조 단계를 수행하게 되는데, 1차건조를 수행한 감은 절단면에서 베어나오는 과육의 육즙이 건조되면서 점성이 현저히 낮은 건조피막을 형성되는데, 외부 공기와 접촉하는 절단면의 면적이 넓기 때문에 보다 신속한 건조가 이루어질 수 있게 된다.
Thus, after going through the cutting molding step, the persimmon in the state where the cutting part is opened is put into a drier to perform a first drying step of drying for 1 to 2 days at a temperature of 5 to 20 ° C. While the juice is dried, a dry film having a significantly low viscosity is formed, and since the area of the cut surface in contact with the outside air is large, more rapid drying can be achieved.
한편, 점성이 낮은 건조피막이 절단면에 형성된 감은 벌어진 절단면을 오므려 밀착시키더라도 절단면의 접착은 이루어지지 않기 때문에 1차건조된 감을 뒤집거나, 감의 외부에 고정고리를 끼워서 벌어진 절단부를 완전 밀착시킨 상태로 건조기에 재투입하여 5~20℃ 온도에서 2~4일간 건조하는 2차건조 단계를 수행하게 된다.On the other hand, even if the dry film with low viscosity is formed on the cut surface, the cut surface does not adhere even if the perforated cut surface is tightly adhered to the cut surface. Re-injection into the furnace dryer to perform a secondary drying step of drying for 2 to 4 days at a temperature of 5 ~ 20 ℃.
2차건조 단계를 수행한 감은 과육의 내부까지 건조가 이루어지게 되는데, 과육의 내부 건조가 이루어지는 과정에서 과육의 수축이 발생하더라도, 2차건조 단계를 수행하기 전에 벌어진 절단면을 밀착시켜 감의 형태를 유지한 채 건조가 이루어지기 때문에 감의 전체적인 외형을 유지한 채 건조가 이루어질 수 있게 된다.Persimmon after the second drying step is dried to the inside of the pulp. Even if shrinkage of the pulp occurs during the internal drying of the pulp, the perforated surface of the persimmon is closely contacted before performing the secondary drying step. Since the drying is performed while maintaining, the drying can be performed while maintaining the overall appearance of the persimmon.
또한, 절단성형 단계를 통해서 과육이 여러 조각으로 분할된 상태이기 때문에 과육의 내부 건조가 보다 빠르게 이루어짐으로써 건조에 소요되는 시간을 크게 단축시킬 수 있게 된다.
In addition, since the pulp is divided into several pieces through the cutting step, the internal drying of the pulp is made faster, thereby greatly reducing the time required for drying.
2차건조가 완료된 감을 건조기에서 꺼낸 후 절단면이 밀착된 상태를 유지하면서 5~20℃ 온도에서 3~10일간 자연 건조하는 숙성단계로 거쳐 곶감으로 완성되는데 이렇게 완성된 곶감은 절단면을 벌린 상태로 투명 케이스에 포장하여 출하함으로써 곶감의 과육 부분이 꽃잎 모양처럼 벌어져 아름다운 미감을 발휘할 수 있게 된다.After removing the dried persimmon from the dryer, the cut surface is kept in close contact with the ripening step of natural drying at the temperature of 5 ~ 20 ℃ for 3 to 10 days, and the dried persimmon is finished. Packaging and shipping in a case makes the pulp of the persimmon open like a petal to show a beautiful aesthetic.
또한, 본 발명의 곶감은 과육이 여러 조각으로 분할되어 있기 때문에 곶감을 먹을 때 칼 없이도 조각으로 쉽게 분리하여 먹을 수 있을 뿐만 아니라, 첨부도면 도 4와 같이 과육의 분할 개수를 달리하여 분할된 과육의 두께를 조절할 수 있게 되는데, 이처럼 분할 과육의 두께 조절을 통해서 곶감을 씹을 때 느끼는 식감도 조절할 수 있기 때문에 보다 다양한 제품의 생산이 가능케 된다.
In addition, the dried persimmon of the present invention can be easily separated into pieces without a knife when eating the dried persimmon because the flesh is divided into several pieces, as shown in Figure 4 of the flesh divided by varying the number of splits of flesh The thickness can be adjusted. As such, the texture of the dried persimmon can be adjusted by adjusting the thickness of the split flesh, thereby enabling the production of more diverse products.
한편, 감의 절단성형 단계 후에 벌어진 감의 절단부 내표면에는 식용 가능한 홍삼가루나 땅콩가루, 녹차가루, 호두가루 등과 같은 분말재료를 도포하는 분말도포단계를 추가할 수 있는데, 이처럼 절단부 내표면에 분말 형태의 식재료를 도포함으로써 분말 식재료가 가지는 고유의 맛을 첨가할 수 있을 뿐만 아니라, 과육에서 베어나오는 육즙에 분말 식재료가 붙으면서 건조피막 형성을 위한 1차건조 시간을 단축시킬 수 있게 된다.Meanwhile, a powder coating step of applying powder material such as edible red ginseng powder, peanut powder, green tea powder, walnut powder, etc. may be added to the inner surface of the cut portion of the persimmon formed after the cutting molding step of the persimmon. By applying the food ingredients of not only the intrinsic taste of the powdered food ingredients can be added, but also the powdered food ingredients can be attached to the juice coming out from the pulp, thereby shortening the first drying time for forming a dry film.
또한, 분말 식재료가 가지는 다양한 색상을 이용하여 절단부 내표면을 도포함으로써 절단부 내표면의 색상을 다양하게 표현할 수 있기 때문에 꽃 모양으로 곶감이 완성되었을 때 곶감의 미감이 더욱 향상되는 효과도 얻을 수 있게 된다.
In addition, by applying the inner surface of the cut portion using a variety of colors of the powdered material can be expressed in a variety of colors of the inner surface of the cut portion it is also possible to obtain the effect of further improving the aesthetics of the dried persimmon when the dried persimmon is completed in flower shape .
한편, 2차건조가 완료된 감의 절단부를 벌린 후 절단부 내표면에 점성을 가진 액상의 식재료를 바르고 그 표면에 아몬드슬라이스, 건딸기슬라이스, 건포도슬라이드 등과 같은 슬라이스 형태의 식재료를 부착하는 장식단계를 추가한 후 숙성단계를 수행할 수 있다.On the other hand, after opening the cut section of the persimmon drying is completed, a decorative step of applying a viscous liquid ingredients on the inner surface of the cut portion and attaching the slice-like ingredients such as almond slice, dried strawberry slice, currant slide, etc. on the surface After the aging step can be performed.
또한, 2차건조가 완료된 감의 절단부를 벌린 후 감의 중심부에는 대추채나 호두, 피칸 등과 같은 식재료를 이용해 감의 육질 내부에 삽입하는 장식단계를 추가한 후 숙성함으로써 꽃 모양으로 벌어진 감의 장식 효과와 더불어 다양한 맛과 영양을 함께 즐길 수 있는 효과를 발휘하게 된다.In addition, after opening the cut section of the persimmon dried after the completion of the secondary drying, the decorative effect of inserting the inside of the persimmon flesh using the ingredients such as jujube, walnuts, pecans, etc. in the center of the persimmon, and then matured, the decorative effect of the persimmon opened in the shape of flowers In addition, various flavors and nutrition can be enjoyed together.
또한, 2차건조가 완료된 감의 외표면에는 초콜릿 시럽이나 홍삼액과 같은 액상의 식재료를 바르는 장식단계를 추가한 후 숙성단계를 수행함으로써 감 외표면의 색상을 다양하게 표현할 수 있을 뿐만 아니라, 식재료가 가지는 다양한 맛과 영양을 함께 즐길 수 있는 효과를 발휘하게 된다.
In addition, by adding a decorative step of applying liquid ingredients, such as chocolate syrup or red ginseng liquid, to the outer surface of the persimmons after the second drying is completed, the color of the outer surface of persimmon can be expressed in various ways. Eggplant will be able to enjoy a variety of taste and nutrition together.
이상에서는 본 발명의 바람직한 실시 예에 대하여 도시하고 설명하였으나, 본 발명은 상술한 특정의 실시 예에 한정되지 아니하며, 청구범위에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 다양한 변형 실시나 응용이 가능한 것은 물론이고, 이러한 변형 실시나 응용 예는 본 발명의 기술적 사상이나 전망으로부터 개별적으로 이해돼서는 안 될 것이다.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is clearly understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the invention as defined by the appended claims. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention.
Claims (6)
세척이 완료된 생감을 유황으로 훈증하는 훈증 단계와;
감의 껍질을 제거하는 박피 단계와;
감의 꼭지가 아래를 향한 상태에서 감의 상부를 사방, 또는 육방이나 팔방으로 절단하되, 감의 꼭지가 붙어 있는 과육의 아랫부분은 완전히 분리되지 않도록 부분 절단하여 감의 절단부가 벌어지게 하는 절단성형 단계와;
절단부가 벌어진 감을 건조기에 투입하여 5~20℃ 온도에서 1~2일간 건조하는 1차건조 단계와;
1차건조된 감을 뒤집거나, 감의 외부에 고정고리를 끼워서 벌어진 절단부를 완전 밀착시킨 상태로 건조기에 투입하여 5~20℃ 온도에서 2~4일간 건조하는 2차건조 단계와;
2차건조가 완료된 감을 건조기에서 꺼낸 후 5~20℃ 온도에서 3~10일간 자연 건조하는 숙성단계로 구성되는 꽃 모양 곶감 제조 방법.
A washing step of washing ripe raw water;
A fumigation step of fumigation of the finished live with sulfur;
A peeling step of removing the persimmon peel;
The cutting molding step of cutting the upper part of the persimmon in all directions, the hexagon or the hem with the faucet of the persimmon facing downward, but cutting the lower part of the pulp with the persimmon faucet so as not to be completely separated. ;
A first drying step of drying the persimmon with the cut portion into a drier for 1 to 2 days at a temperature of 5 to 20 ° C .;
A secondary drying step of inverting the first dried persimmon, or inserting a fixing ring on the outside of the persimmon to put it in the dryer in a state in which the cut part is completely in contact with the dryer and drying at a temperature of 5 to 20 ° C. for 2 to 4 days;
The method of producing a flower-shaped dried persimmon consisting of a ripening step of taking out the dried persimmon secondary drying in a dryer for 3 to 10 days at a temperature of 5 ~ 20 ℃.
The method of claim 1, wherein the method of producing a flower-shaped dried persimmon comprising the step of applying a powder coating step to apply the edible powder material on the inner surface of the cut portion of the persimmon after the forming step of persimmon cutting.
The method of claim 1, wherein after drying the cut portion of the persimmon drying is complete, apply a viscous liquid material on the inner surface of the cut portion and attaching the slice-shaped ingredients to the surface of the dried persimmon manufacturing comprising Way.
The method according to claim 1, After the secondary drying is complete cutting the persimmon of the persimmon and persimmon form of the persimmon or granules in the flesh of the persimmon is inserted into the flesh of the persimmon to decorate the flower dried persimmon comprising the step of carrying out the aging step Way.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020110108723A KR20130044587A (en) | 2011-10-24 | 2011-10-24 | Manufacture method of flower shape dried persimmon and product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020110108723A KR20130044587A (en) | 2011-10-24 | 2011-10-24 | Manufacture method of flower shape dried persimmon and product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20130044587A true KR20130044587A (en) | 2013-05-03 |
Family
ID=48656953
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020110108723A Abandoned KR20130044587A (en) | 2011-10-24 | 2011-10-24 | Manufacture method of flower shape dried persimmon and product |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20130044587A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150139341A (en) * | 2014-06-03 | 2015-12-11 | 성신제 | Manufacturing process of a dried persimmon chocolate |
| KR20180136018A (en) * | 2017-06-13 | 2018-12-24 | 송낙호 | Spraying device for ethyl alcohol |
-
2011
- 2011-10-24 KR KR1020110108723A patent/KR20130044587A/en not_active Abandoned
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150139341A (en) * | 2014-06-03 | 2015-12-11 | 성신제 | Manufacturing process of a dried persimmon chocolate |
| KR20180136018A (en) * | 2017-06-13 | 2018-12-24 | 송낙호 | Spraying device for ethyl alcohol |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103300321B (en) | Mushroom potato chips and preparation method thereof | |
| CN107927219B (en) | Instant puffed tea and preparation method thereof | |
| CN105533535A (en) | Fruit and vegetable freeze-dried snack preparation method and product thereof | |
| KR20130028262A (en) | Method of dry persimmon manufacture | |
| KR102058398B1 (en) | Manufacturing method of dried persimmon and dried persimmon prepared therefrom | |
| KR20130044587A (en) | Manufacture method of flower shape dried persimmon and product | |
| KR101658484B1 (en) | Method for manufacturing dried up fruits using persimmons and dried up fruits of dried persimmon or persimmon manufactured by thereof | |
| KR101330824B1 (en) | Sweet pumkin chocolate and manufacturing method thereof | |
| CN103392893A (en) | Method for processing natural pineapple dried slices | |
| KR101592202B1 (en) | Method manufacturing korean traditional cookies containing tangerine | |
| JP2008104406A (en) | Plum confectionery and method for producing the same | |
| CN103478285A (en) | Method for preparing fermented bean curd containing jackfruit | |
| CN107996683A (en) | A kind of rapid draing processing method of banana | |
| CN108065282A (en) | A kind of preparation method of pumpkin Vegetable paper | |
| KR100903651B1 (en) | Dried persimmon production method | |
| KR101907680B1 (en) | Method for manufacturing jujube pastes using the raw biomass and articles thereof | |
| KR102676084B1 (en) | Grilled Seolgi and its manufacturing method | |
| KR102090048B1 (en) | Cherry chocolate and manufacturing method thereof | |
| CN107467582A (en) | One kind appetizing bamboo shoot piece | |
| KR20140072978A (en) | Method for making korean traditional cookies | |
| KR20170136953A (en) | Manufacturing method of coloring amond slice and coloring amond slice of the same | |
| KR101788620B1 (en) | Dried persimmon of layered patterns and manufacturing method thereof | |
| KR101842151B1 (en) | Seaweed fulvescens bread manufacturing method for rice cake soup | |
| CN107853572A (en) | A kind of Cranberry parfait and preparation method | |
| CN105852073A (en) | Shrimp shiitake mushroom stem floss with fragrance of roses and capable of nourishing bodies and preparation method of shrimp shiitake mushroom stem floss |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| PA0109 | Patent application |
Patent event code: PA01091R01D Comment text: Patent Application Patent event date: 20111024 |
|
| PA0201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| PE0902 | Notice of grounds for rejection |
Comment text: Notification of reason for refusal Patent event date: 20130411 Patent event code: PE09021S01D |
|
| PG1501 | Laying open of application | ||
| E701 | Decision to grant or registration of patent right | ||
| PE0701 | Decision of registration |
Patent event code: PE07011S01D Comment text: Decision to Grant Registration Patent event date: 20131023 |
|
| PC1904 | Unpaid initial registration fee |