KR100199791B1 - Preparation of persimmons-containing castella - Google Patents

Preparation of persimmons-containing castella Download PDF

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Publication number
KR100199791B1
KR100199791B1 KR1019960027761A KR19960027761A KR100199791B1 KR 100199791 B1 KR100199791 B1 KR 100199791B1 KR 1019960027761 A KR1019960027761 A KR 1019960027761A KR 19960027761 A KR19960027761 A KR 19960027761A KR 100199791 B1 KR100199791 B1 KR 100199791B1
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persimmon
powder
mesh sieve
persimmons
make
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KR1019960027761A
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Korean (ko)
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KR970025403A (en
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권정애
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김상순
청도군청
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A21D2/06—Reducing agents
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

본 발명은 완숙한 감을 수확하여 씨와 표피를 제거하고 육질부분을 세절하여 건조 및 냉동시켜 분쇄하여 감가루를 만들고 감가루와 밀가루를 주성분으로 하여 감카스테라를 생산할 수 있도록 한 것으로 완숙된 감을 수확하여 껍질과 꼭지 및 씨를 제거하고, 세절하여 수분 16%까지 건조한 후 잔여 수분을 동결하여 분쇄하고 분쇄시에 해동된 감가루를 다시 건조하고 분쇄하여 115매쉬 체에 넣어서 가루를 내린다. 115매쉬 체를 통과하지 못한 감가루는 다시 분쇄하여 115매쉬 체를 내려 감가루를 만들어 진공포장 한것과 밀가루와 베이킹 파우더, 설탕, 식용유를 넣고 반죽한 후 감가루를 밀가루 함량의 2030% 되게 하여 다시 반죽하여 감카스테라를 만드는 것으로 감가루 함유량이 약 30%일때 색깔, 냄새, 맛, 농도에서 우수하다.The present invention is to harvest the ripe persimmon to remove seeds and cuticles, cut the meat part, dry and freeze to crush it to make persimmon powder, and to produce the persimmon powder with persimmon powder and flour as the main ingredient to harvest the persimmon persimmon Peel and stalks and seeds are removed, chopped and dried up to 16% of moisture, and the remaining moisture is frozen and pulverized. The thawed powder is dried again and pulverized and put into 115-mesh sieve to lower the powder. Persimmon powder that failed to pass through the 115-mesh sieve is pulverized again, and the 115-mesh sieve is lowered to make persimmon powder and vacuum-packed. It is made into 30% and kneaded again to make gamcaster. When the content of persimmon is about 30%, it is excellent in color, smell, taste and concentration.

Description

감카스테라 제조방법How to make gammastera

제1도는 감가루 제조 공정 블럭도.1 is a block diagram of a powder manufacturing process.

제2도는 감카스테라 제조 공정 블럭도.2 is a block diagram of a process for producing gammastera.

본 발명은 육질이 단단한 상태로 적당히 익은 감을 수확하여 씨와 표피를 제거하여 육질부분을 세절한 뒤 건조 및 냉동시켜 분쇄함으로써 감가루를 만들고 감가루와 밀가루를 주성분으로 하여 감카스테라를 생산할 수 있도록 한 것이다.The present invention is to harvest the ripe persimmon in a solid state of solid quality to remove seeds and cuticles and then to chop the meat part, dry and freeze to crush it to make persimmon powder and to produce gammastera with the main component of persimmon powder and flour will be.

종래 감은 자연 계절 식품으로써 사계절중 가을에 육질이 단단한 상태로 적당히 익은 감을 수확하여 초겨울까지 보관하여 먹거나, 육질이 단단한 상태로 익은 감을 껍질을 벗겨서 곶감으로 만들어 장기간 보관하면서 기호식품으로 먹었다. 즉, 수확된 감을 그대로 보관하였다가 먹을 경우에는 수확시에는 육질이 단단하였던 감이 보관과정에서 홍시가 됨으로써 보관에 어려움이 있고 먹을 때에도 표피에 육질이 붙어서 손실이 많았고 특히 장기간 보관이 어려운 문제점이 있고, 또 곶감으로 만들어 먹을 경우에는 장기간 보관 및 취급은 용이하겠으나, 곶감을 만드는데 소요되는 노동력 손실이 많았다. 그리고, 상기 양자가 공히 간식에 지나지 않고 대량생산, 공급이 불가능하므로 상품적 가치가 떨어지는 문제점이 있었다.Conventional persimmon is a natural seasonal food, harvesting ripe persimmons in a solid state in the fall of the four seasons and stored until early winter, or peeled ripe persimmons in a solid state to make persimmon and eaten as a favorite food for a long time. In other words, if the persimmon harvested and eaten as it is, the persimmon, which was hard at the time of harvest, becomes reddish in the storage process, which is difficult to store, and the epidermis adheres to the epidermis when it is eaten. In case of eating dried persimmon, it is easy to store and handle it for a long time, but there was a lot of labor loss to make dried persimmon. In addition, since both are only snacks, mass production and supply are impossible, resulting in a drop in commodity value.

본 발명은 이와 같은 문제점을 해결하기 위해 영양가가 풍부한 자연식품인 감을 수확하여 감의 영양소를 손실하지 않고 밀가루와 섞어서 가공식품인 감카스테라를 제공함으로써 계절에 관계없이 영양가가 풍부한 감의 영양소를 섭취함으로써 상품적 가치도 높일 수 있게 한 것으고 이하 공정별로 상세히 설명하면 다음과 같다.In order to solve the above problems, by harvesting a nutritious natural food persimmon harvesting nutritious persimmon nutrients regardless of season by harvesting persimmon nutrients without processing the nutrients of the persimmon and mixed with flour to provide a processed food In addition, the merchandise value can be increased.

[제1공정][Step 1]

가) 육질이 단단한 상태로 적당히 익은 감을 수확하여 깨끗이 세척한다.A) Harvest persimmons with solid flesh and wash them clean.

나) 감껍질을 벗기고 꼭지 및 씨를 제거하고 세절(두께 0.5cm)한다.B) Peel the persimmon, remove the faucet and seeds, and cut it (0.5cm thick).

[제2공정][Step 2]

가) 햇볕에서 수분 16%까지 건조한다(건조과정에서 떫은맛이 없어진다)A) Dry up to 16% of moisture in the sun (the astringent taste disappears during drying)

나) 수분 16%까지 건조한 감을 동결하여 잔여 수분을 동결시켜 분쇄가 용이하게 한다.B) Freeze dried persimmon up to 16% moisture to freeze residual moisture to facilitate grinding.

[제3공정][Step 3]

가) 동결된 감을 분쇄기에 넣고 분쇄한다.A) Put the frozen persimmon in the grinder and grind.

나) 분쇄과정에서 감의 수분이 해동되어 감가루가 되지 않으므로 2차 건조한다.B) Persimmon is thawed during the grinding process, so it is not dried.

다) 굵은 입자의 감가루를 분쇄기에 넣어서 분쇄한다.C) Put coarse powder of coarse particles into the grinder and grind.

라) 115매쉬 체에 넣어서 가루를 내린다.D) Put it in 115 mesh sieve and lower the powder.

마) 115매쉬 체를 통과하지 못한 굵은 입자의 감가루를 분쇄기에 다시 넣어서 분쇄한다.E) Put coarse powder of coarse particles that do not pass through the 115 mesh sieve and grind them.

바) 115매쉬 체를 통과시킨다.F) Pass the 115 mesh sieve.

이와 같은 과정을 반복하여 감가루를 만든다.Repeat this process to make persimmon powder.

[제4공정][Step 4]

감가루는 상온에 방치하면 공기중의 수분을 흡수하여 감가루의 기능을 상실하므로 진공포장으로 보관한다.When dried at room temperature, persimmon powder absorbs moisture in the air and loses its function.

[제5공정][Step 5]

가) 준비된 감가루를 밀가루 함향에 대해 20-30%가 되게 준비한다.A) Prepare 20-30% of the prepared persimmon powder in terms of flour.

나) 밀가루(300g)와 베이킹 파우더(2g)를 체에 친다.B) Sift flour (300g) and baking powder (2g).

다) 달걀흰자(250g)만을 분리하여 거품기로 거품을 낸다.C) Separate egg whites (250g) and foam with a whisk.

[제6공정][Step 6]

난황(250g)에 밀가루, 베이킹파우더(302g), 설탕(350g), 식용유(72ml)를 넣고 1차 반죽하고, 1차 반죽에 흰자거품을 넣어서 골고루 섞는다.Flour, baking powder (302g), sugar (350g), cooking oil (72ml) in egg yolk (250g) and knead first, put the white foam in the primary dough and mix evenly.

[제7공정][Step 7]

제6공정의 반죽에 감가루(60g)를 넣어서 반죽한다.Put the persimmon powder (60g) into the dough of the sixth step to knead.

[제8공정][Step 8]

기름종이를 그릇에 깔고 반죽을 2.5cm정도 부어 180의 오븐에서 약 6분간 굽는다.Spread oil paper in a bowl and pour the dough about 2.5cm 180 Bake in the oven for about 6 minutes.

이상과 같은 공정으로 생산된 감카스테라는 다음표와 같으며,Produced by the above process gamma stera is as shown in the following table,

표 1은 감카스테라 영양성분분석표이고Table 1 is a table of gamcaster nutritional analysis

표 2는 감카스테라의 경제성 분석이며,Table 2 shows the economic analysis of gammastera.

표 3은 감카스테라 시식회 평가결과를 나타낸 것으로 군청회의실에서 30대 남녀 11명, 40대 남녀 14명, 50대 남자 10명, 60세 이상 남자 3명을 대상으로 시식회를 하여 평가받은 결과이다.Table 3 shows the evaluation results of the Gacastera tasting meeting. The results of the tasting sessions were evaluated for 11 men and women in their 30s, 14 men and women in their 40s, 10 men in their 50s, and 3 men aged 60 and over.

이상의 결과로 보아 감카스테라(감가루 첨가)가 일반카스테라(순수 밀가루)보다 기호도가 높은 결과로 나타났으며, 감카스테라의 경우 감가루의 함유량이 높을수록 색깔, 냄새, 맛, 농도에서 우수한 결과가 나타났다.From the above results, gammastera (added persimmon) was found to have higher preference than regular castella (pure flour) .In the case of gammastera, the higher the content of persimmon powder, the better the color, smell, taste, and concentration. appear.

Claims (1)

밀가루와 베이킹 파우더와 설탕과 식용유를 반죽해서 카스테라를 제조하는 방법에 있어서, 육질이 단단한 상태로 적당히 익은 감을 수확하여 껍질과 꼭지 및 씨를 제거하여 세절하고, 세절된 감을 햇빛에서 수분 16%까지 건조한 후 잔여 수분을 동결하고, 동결된 감을 분쇄하고, 분쇄시에 해동된 감가루를 2차건조한 후 소정회 분쇄하여 115매쉬 체에 내리고, 115매쉬 체에 내려진 감가루를 밀가루 함량의 20-30%되도록 하여 반죽하는 것을 특징으로 하는 감카스테라 제조방법.In the method of manufacturing castella by kneading flour, baking powder, sugar, and cooking oil, the persimmons are harvested in a solid state, and the shells, stems, and seeds are removed, and the fine persimmons are dried to 16% moisture in sunlight. After freezing the remaining moisture, crushing the frozen persimmons, secondly drying the thawed powder at the time of pulverization, pulverizes a predetermined time and falls into a 115-mesh sieve, so that the powdered powder dropped into the 115-mesh sieve is 20-30% of the flour content. Method for producing a gammaster, characterized in that the dough.
KR1019960027761A 1996-07-03 1996-07-03 Preparation of persimmons-containing castella KR100199791B1 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020066903A (en) * 2001-02-14 2002-08-21 정외숙 Manufacturing method of gamduk by using persimmon flesh and it's peel
CN103609984A (en) * 2013-10-10 2014-03-05 *** Persimmon cake preparation method without sulfuring during processing

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100429003B1 (en) * 2002-01-18 2004-04-29 완주군 A Process for Preparing Persimmon Sunsik Comprising a Major Ingredient of Persimmon Powder

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020066903A (en) * 2001-02-14 2002-08-21 정외숙 Manufacturing method of gamduk by using persimmon flesh and it's peel
CN103609984A (en) * 2013-10-10 2014-03-05 *** Persimmon cake preparation method without sulfuring during processing

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