KR101219590B1 - Method for producing sweet persimmon topping and sweet persimmon topping produced by the same - Google Patents
Method for producing sweet persimmon topping and sweet persimmon topping produced by the same Download PDFInfo
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- KR101219590B1 KR101219590B1 KR1020100102084A KR20100102084A KR101219590B1 KR 101219590 B1 KR101219590 B1 KR 101219590B1 KR 1020100102084 A KR1020100102084 A KR 1020100102084A KR 20100102084 A KR20100102084 A KR 20100102084A KR 101219590 B1 KR101219590 B1 KR 101219590B1
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- persimmon
- topping
- yogurt
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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
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Landscapes
- 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 (a) 단감을 썰어 데치는 단계; (b) 상기 (a)단계의 데친 단감을 건조하는 단계; 및 (c) 상기 (b)단계의 건조한 단감을 시럽에 침지하여 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 단감 토핑의 제조방법, 상기 방법으로 제조된 단감 토핑 및 상기 단감 토핑을 함유한 식품에 관한 것이다.The present invention relates to a method for producing a starch, comprising: (a) (b) drying the sweet perspex of step (a); And (c) immersing the dry perspex in step (b) in a syrup, followed by aging. The method for producing persimmon topping, the persimmon toppings prepared by the method, and the foods containing the persimmon toppings .
Description
본 발명은 단감 생과를 절단, 가열 및 건조하여 요구르트 토핑 재료를 제조하고 이를 첨가하여 요구르트를 제조하는 기술에 관한 것이다.The present invention relates to a technique for preparing yogurt topping material by cutting, heating and drying the sweet persimmon yogurt and adding yogurt topping material to produce yogurt.
우유 또는 탈지분유를 원료로 하여 유산균을 접종시켜 발효시킨 요구르트는 발효과정 중에 유산균에 의해 생성된 유산 등의 유기산에 의한 신맛과 유산균 그 자체가 생성하는 풍미가 잘 조화된 식품으로 현대인의 건강과 밀접한 관련성을 가진 대표적인 건강 음료로 인식되면서 전 세계적으로 기호성이 높은 식품으로 발전하고 있다. Yogurt fermented by lactic acid bacteria inoculated with milk or skimmed milk as a raw material is a food in which the sour taste due to organic acids such as lactic acid produced by lactic acid bacteria during the fermentation process and the flavor produced by the lactic acid bacteria themselves are well harmonized. It has been recognized as a representative health drink with relevance and has developed into a highly palatable food all over the world.
요구르트는 원료로 사용되는 우유성분 외에도 유산균에 의해 발효과정에서 생성되어지는 젖산(lactic acid), 펩톤(peptone), 펩타이드(peptide) 및 올리고당(oligosaccharides) 등의 유효성분이 있어서 식품영양학적으로도 매우 우수한 식품이다. 그리고, 유산균 발효유의 섭취에 의하여 유산균이 장내에 도달하게 되면 대장의 장내환경 변화로 유해세균의 감소에 의한 정장작용, 혈중 콜레스테롤 감소작용, 미네랄과 비타민 흡수 촉진작용 및 대장암 발생 억제작용 등 식품 및 영양보건학적으로 매우 유익한 효과가 있는 것으로 보고되고 있다.In addition to the milk ingredient used as a raw material, yogurt also has an effective ingredient such as lactic acid, peptone, peptide, and oligosaccharides produced by fermentation by lactic acid bacteria, It is food. When the lactic acid bacteria reach the intestines by the ingestion of lactic acid bacteria fermented milk, changes in the intestinal environment of the intestines causes a decrease in the number of harmful bacteria, a decrease in blood cholesterol, a stimulation of mineral and vitamin absorption, It has been reported that there is a very beneficial effect in nutritional health.
요구르트의 과학성은 메치니코프가 유산균에 관한 연구를 시작한 이래 많은 연구자들의 연구를 통해 입증되어 왔고, 최근에는 기술적 진보로 유산균 종에 의한 다양한 형태의 요구르트가 세계 각국에서 자국에 적합한 타입의 것들이 생산되어 시판되어지고 있다. 우리나라에서도 이전에는 주로 액상 요구르트가 생산되어 시판되었지만 수년 전부터는 유고형분 함량과 유산균수가 많은 커드상의 호상 요구르트가 소비자들의 요구에 따라 수요가 크게 증가하고 있는 실정이다. Yogurt has been proven through the research of many researchers since the study of lactic acid bacteria by Mcchenikov. Recently, technological progress has led to the production of various types of yogurt by lactic acid bacteria species in various countries around the world. ought. In Korea, previously, liquid yogurt was mainly produced and marketed. However, the demand for yogurt on curd, which has a high solid content and a large number of lactic acid bacteria, has been increasing due to demand of consumers for years.
최근 들어 건강지향성을 강조한 기능성 요구르트가 연구 개발되어 소화기 계통에 관련한 기능성 제품과 미를 추구하는 인간의 욕구에 부합하는 제품이 생산되어 시판되고 있으며, 실제 이들 제품 생산이 발효유류에서 주류를 이루는 것으로 최근의 통계자료에서 밝혀지고 있다. In recent years, functional yogurt, which emphasizes health orientation, has been researched and developed, and products that meet the human desire to pursue beauty products and beauty products related to the digestive system have been produced and marketed. Actually, these products are mainstream in fermented milk Of the population.
감나무 속 식물은 약 190종으로서 관목성, 교목성, 낙엽성 및 상록성 등이 있는데 이들은 대부분 온대지방보다 열대 또는 아열대 지방에 분포되어 있으며 우리나라의 경우 주로 남해안 및 중남부 내륙 지방에 집중되어 분포하고 있다.There are about 190 species of persimmon plants. They are shrubs, arboreal, deciduous, and evergreen. Most of them are distributed in tropical or subtropical regions than in temperate regions. In Korea, they are mainly concentrated in the southern coast and inland region of central and southern part.
단감(Diospyros kaki T.)은 당도가 높아 우리나라 사람들이 좋아하는 과일 중의 하나로 비타민 A의 전구체인 carotene과 비타민 C, D, 엽록소 및 엽산을 함유할 뿐만 아니라 무기질과 식이섬유를 풍부하게 함유하고 있다. 단감에는 포도당, 과당 등의 당류가 풍부하여 유산균의 에너지원으로 작용할 뿐만 아니라 발효유 안정제로서의 역할 외에도 단감 자체의 독특한 천연색소와 향기성분으로 발효유 제조시 기호성 증대를 기대할 수 있으며, 감의 장내 작용으로 장 수축작용과 장액 분비 촉진작용을 가지고 있는 것으로 알려져 있다. 이러한 감에 함유되어 있는 생리활성 물질을 적절히 활용하여 소화기 계통에 효과를 나타낼 수 있는 기능성 식품 개발 가능성을 생각할 수 있다. Diospyros kaki T. is one of the favorite fruits of Korea because of its high sugar content. It contains carotene, vitamin C, D, chlorophyll and folic acid, which are the precursors of vitamin A, as well as rich in minerals and dietary fiber. The sweet persimmon is rich in sugars such as glucose and fructose, and acts as an energy source of lactic acid bacteria. In addition to its role as a stabilizer of fermented milk, it can be expected to increase the palatability of fermented milk by its unique natural coloring matter and aroma components. It has been known to have a contractile action and a stimulating action on the secretion of the fluid. The possibility of developing a functional food that can exert an effect on the digestive system system by appropriately utilizing a physiologically active substance contained in such a sensation can be considered.
단감은 수입개방 후에도 경쟁력이 있는 수출전략 품목으로 선정되었으며, 재배방법의 과학화와 더불어 매년 생산량은 증가하고 있다. 그러나, 단감은 대부분 생식용으로 소비되거나 단순 가공화를 거치는 획일적인 소비패턴을 지니고 있으며, 과잉 생산될 경우에는 쉽게 가격폭락으로 이어진다. 따라서, 새로운 가공방법을 접목하여 고부가가치의 상품을 개발하는 것이 필요한 실정이다.The sweet persimmon was selected as a competitive export strategy item even after the opening of imports, and the annual production volume is increasing with the scientific method of cultivation method. However, persimmons are mostly consumed for reproductive purposes or have a uniform pattern of consumption through simple processing, and if overproduced, they easily lead to price collapse. Therefore, it is necessary to develop high value-added products by combining new processing methods.
한국특허등록 제0725639호에는 감 절편 및 그 제조방법이 개시되어 있으며, 한국특허공개 제2001-0025184호에는 홍시요구르트의 제조기술이 개시되어 있으나, 본 발명의 단감 토핑의 제조방법과는 상이하다.Korean Patent Registration No. 0725639 discloses a thin section and a manufacturing method thereof, and Korean Patent Laid-Open Publication No. 2001-0025184 discloses a manufacturing technique of red yogurt, but is different from the manufacturing method of the sweet perspex topping of the present invention.
본 발명은 상기와 같은 요구에 의해 도출된 것으로서, 본 발명에서는 거의 생과로써 이용되고 있는 단감을 식품의 식감 및 식미를 높일 수 있는 토핑 재료로 개발하기 위해, 단감의 전처리 방법에 따른 제품의 저장, 유통기간 중 식미와 품질을 유지할 수 있는 단감의 가공조건을 구명하여 품질 및 소비자 기호도가 향상된 단감 토핑을 개발함으로써 본 발명을 완성하였다.SUMMARY OF THE INVENTION The present invention has been made in view of the above needs, and it is an object of the present invention to provide a method and a device for preserving and preserving a product according to a pretreatment method of persimmon to develop persimmon leaves, The present inventors completed the present invention by developing a sweet perspex topping with improved quality and consumer preference by investigating the processing conditions of sweet persimmon which can maintain the taste and quality during the distribution period.
상기 과제를 해결하기 위해, 본 발명은 단감 생과를 절단, 가열 및 건조하는 단계를 포함하는 단감 토핑의 제조방법을 제공한다.In order to solve the above-described problems, the present invention provides a method for producing persimmon topping comprising cutting, heating and drying the persimmon leaves.
또한, 본 발명은 상기 방법으로 제조된 단감 토핑을 제공한다.The present invention also provides a sweet potato topping produced by the above method.
또한, 본 발명은 상기 단감 토핑을 함유한 식품을 제공한다.The present invention also provides a food containing the sweet perspex topping.
본 발명에 따르면, 본 발명의 단감 토핑은 대부분 딸기, 참다래 및 복숭아로 한정된 과일 토핑의 종류를 다양화할 수 있고, 거의 생과로만 이용되고, 와인, 식초, 고추장 및 청국장으로 한정되 있는 단감의 가공방법을 다양화할 수 있다.According to the present invention, the sweet perspex topping of the present invention can be used for various types of fruit toppings, which are limited to berries, kiwi fruits and peaches, Can be diversified.
또한, 약간 물러져 신선과실로 판매가 어려운 단감의 소비를 창출할 수 있으며, 단감의 일시출하에 따른 가격폭락을 방지하여 안정적인 농가소득을 유지할 수 있을 뿐만 아니라, 품질 및 소비자의 기호도에 적합한 단감 토핑을 제공할 수 있다.In addition, it is possible to create consumption of sweet persimmon which is difficult to sell with fresh fruit due to backing off a little, prevent price collapse caused by temporary shipment of sweet persimmon, to maintain stable farm income, and to make persimmon toppings suitable for quality and consumer preference .
본 발명의 목적을 달성하기 위하여, 본 발명은In order to achieve the object of the present invention,
(a) 단감을 썰어 데치는 단계;(a) slicing and kneading the sweet persimmon;
(b) 상기 (a)단계의 데친 단감을 건조하는 단계; 및(b) drying the sweet perspex of step (a); And
(c) 상기 (b)단계의 건조한 단감을 시럽에 침지하여 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 단감 토핑의 제조방법을 제공한다.(c) immersing the dry perspex in step (b) in a syrup and aging the mixture.
상기 단감 토핑의 제조방법에서, 상기 (a)단계는 바람직하게는 단감을 썰어 레몬수에 침지한 후 데치는 단계일 수 있다.In the method of manufacturing the perspex topping, the step (a) may preferably be a step of slicing the persimmon leaves and immersing them in lemon water, followed by dipping.
상기 단감 토핑의 제조방법은 바람직하게는,Preferably, the method of producing the perspex topping comprises:
(a) 단감을 2~4 mm로 잘게 썰어 레몬수에 50~70분 동안 침지한 후 90~95℃의 물에 5~15초간 데치는 단계;(a) finely slicing the persimmon into 2 to 4 mm, immersing in lemon water for 50 to 70 minutes, and then dipping in 90 to 95 ° C water for 5 to 15 seconds;
(b) 상기 (a)단계의 데친 단감을 30~35℃에서 24~36시간 동안 건조하는 단계; 및(b) drying the persimmon in step (a) at 30 to 35 ° C for 24 to 36 hours; And
(c) 상기 (b)단계의 건조한 단감을 2~3℃에서 24~30시간 동안 시럽에 침지하여 숙성시키는 단계를 포함할 수 있으며,(c) immersing the dried persimmon in step (b) in a syrup at 2 to 3 ° C for 24 to 30 hours,
더욱 바람직하게는,More preferably,
(a) 단감을 3 mm로 잘게 썰어 레몬수에 60분 동안 침지한 후 90~95℃의 물에 10초간 데치는 단계;(a) finely slicing the persimmon into 3 mm pieces, immersing in lemon water for 60 minutes, and then dipping in water at 90 to 95 ° C for 10 seconds;
(b) 상기 (a)단계의 데친 단감을 30~35℃에서 24시간 동안 건조하는 단계; 및(b) drying the persimmon leaves of step (a) at 30 to 35 ° C for 24 hours; And
(c) 상기 (b)단계의 건조한 단감을 2~3℃에서 24~30시간 동안 시럽에 침지하여 숙성시키는 단계를 포함할 수 있다.(c) immersing the dried persimmon in step (b) in a syrup at 2 to 3 ° C for 24 to 30 hours.
본 발명의 단감 토핑의 제조방법은 먼저 단감을 3 mm로 잘게 썰어 레몬수에 60분 동안 침지한 후 90~95℃의 물에 10초간 데치는 단계를 포함한다. 잘게 썰은 단감을 레몬수에 침지함으로써 이후 공정 및 유통과정 중 단감 토핑재료의 갈변을 줄일 수 있다. 레몬수 제조는 레몬즙과 끓여서 식힌 물을 1:10의 비율로 하여 만든다.The method of manufacturing the sweet perspex topping of the present invention includes a step of finely slicing the persimmon hull into 3 mm, dipping it in lemon water for 60 minutes, and then dipping it in water at 90 to 95 ° C for 10 seconds. By soaking the finely chopped persimmon in lemon water, it is possible to reduce browning of the persimmon topping material during subsequent processing and distribution. The lemon juice is made from lemon juice and boiled and cooled water at a ratio of 1:10.
본 발명의 단감 토핑의 제조방법은 다음으로 데친 단감을 30~35℃에서 24시간 동안 건조하는 단계를 포함한다. 건조되지 않은 단감을 토핑재료로 사용할 경우 시간이 경과됨에 따라 단감에서 수분이 빠져나와 요구르트의 맛이 변화되며, 단감의 조직감이 빠르게 나빠져 요구르트의 맛을 떨어뜨릴 수 있기 때문에 건조 과정을 거치게 된다.The method of manufacturing the sweet perspex topping of the present invention includes a step of drying the persimmon soaked at 30 to 35 占 폚 for 24 hours. When the unsweetened persimmon leaves are used as the topping material, the moisture is removed from the sweet persimmon as time goes by, and the taste of the yogurt is changed, and the texture of the sweet persimmon deteriorates rapidly and the taste of the yogurt is lowered.
본 발명의 단감 토핑의 제조방법은 마지막 단계로서, 건조한 단감을 2~3℃에서 24~30시간 동안 시럽에 침지하여 숙성시키는 단계를 포함한다. 건조시킨 단감을 바로 요구르트와 혼합할 경우, 두 물질이 자연스럽게 섞이지 않아 식미가 좋지 않으므로, 시럽에 일정시간 침지하여 숙성시킨 후 사용하면 식미가 향상되며 완성된 요구르트의 맛이 일정하게 유지된다. 본 발명에서 사용된 시럽은 설탕과 물을 2.5:1(w/v)의 비율로 섞어 중간 세기의 불에서 끓인 다음, 여기에 물량 대비 17.5(w)의 올리고당을 첨가하여 약한 불에서 약 2분간 가열한 다음 식힌 후 사용하였다.The final stage of the method of manufacturing the sweet perspex topping of the present invention comprises immersing the dried persimmon in a syrup at 2 to 3 ° C for 24 to 30 hours. When the dried persimmons are mixed with yogurt, the two ingredients are not mixed naturally and the taste is not good. Therefore, when the dough is immersed in the syrup for a certain time and aged, the taste is improved and the taste of the finished yogurt is kept constant. The syrup used in the present invention was prepared by mixing sugar and water at a ratio of 2.5: 1 (w / v), boiling in a medium intensity fire, adding 17.5 (w) of oligosaccharide to the water, After heating, it was cooled and used.
본 발명은 또한, 상기 방법으로 제조된 단감 토핑을 제공한다.The present invention also provides a sweet potato topping made by the above method.
본 발명은 또한, 본 발명의 단감 토핑을 함유한 식품을 제공한다.The present invention also provides a food containing the sweet perspex topping of the present invention.
상기 본 발명의 단감 토핑을 함유한 식품은 피자, 아이스크림, 팥빙수, 떡, 과자, 샐러드 또는 요구르트일 수 있으며, 바람직하게는 요구르트일 수 있으나, 이에 제한되지 않는다.
The food containing the sweet perspex toppings of the present invention may be pizza, ice cream, red beans, rice cake, confectionery, salad or yogurt, preferably yogurt, but is not limited thereto.
이하, 본 발명을 실시예에 의해 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.
Hereinafter, the present invention will be described in detail with reference to examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.
본 발명의 단감 The persimmon of the present invention 토핑topping 및 단감 And persimmon 토핑을Topping 첨가한 요구르트의 제조방법 Manufacturing method of yogurt added
(a) 단감을 3 mm로 잘게 썰어 레몬수에 60분 동안 침지한 후 90~95℃의 물에 10초간 데쳤다.(a) The persimmon leaves were finely chopped to 3 mm, immersed in lemon water for 60 minutes, and then boiled in water at 90-95 ° C for 10 seconds.
(b) 상기 (a)단계의 데친 단감을 30~35℃에서 24시간 동안 건조하였다.(b) The persimmon leaves of step (a) were dried at 30 to 35 ° C for 24 hours.
(c) 상기 (b)단계의 건조한 단감을 2~3℃에서 24~30시간 동안 시럽에 침지하여 숙성시켜 단감 토핑을 제조하였다.(c) The dry perspex of step (b) was immersed in syrup at 2 ~ 3 ° C for 24 ~ 30 hours, and aged to prepare persimmon topping.
(d) 우유에 유산균을 접종하여 8시간 발효시켜 요구르트를 제조하였다.(d) Milk was inoculated with lactic acid bacteria and fermented for 8 hours to prepare yogurt.
(e) 상기 (d)단계의 요구르트 70 g에 (c)단계의 단감 토핑 10 g을 섞어 단감 요구르트를 완성하였다.
(e) 10 g of persimmon topping of step (c) was mixed with 70 g of yogurt in step (d) to complete persimmon yogurt.
실시예Example 1: 단감 1: persimmon 토핑재료Topping material 형태별 요구르트 품질 및 Yogurt quality by type and 식미Season 테스트 Test
단감 토핑의 형태와 처리에 따른 요구르트의 품질 및 식미 선호도를 알아보기 위해, 단감을 각각 마쇄, 조림 및 건조하여 준비하고, 품질로는 당도, pH, 수분함량(%) 및 유산균 수를 측정하였고, 선호도 순위를 관능검사 요원에게 평가하게 하였다(표 1).PH, moisture content (%) and number of lactic acid bacteria were measured in the quality of yogurts prepared by grinding, stewing and drying, respectively. The preference rankings were evaluated by the sensory test personnel (Table 1).
마쇄는 단감을 믹서기를 이용하여 두께 1 mm 내외로 잘게 마쇄한 것이며, 조림은 단감을 3~5 mm로 잘게 자른 후 시럽을 첨가하여 약한 불에서 조린 것이며, 건조는 단감을 3~5 mm로 잘게 썰어 30~35℃로 24시간 동안 건조한 후 시럽에 24~30시간 동안 침지하여 숙성시킨 것이다.Grinding is finely grinded to about 1 mm thickness using a blender, and boiling is finely cut into 3 ~ 5 mm, then syrup is added and cooked in a weak fire. Drying is finely cut into 3 ~ 5 mm Dried at 30 to 35 ° C for 24 hours, and immersed in syrup for 24 to 30 hours.
그 결과, 당도에서는 건조한 단감 토핑이 들어간 요구르트가 가장 높았고, 수분함량은 마쇄한 단감 토핑이 들어간 요구르트가 가장 높았으나 유산균 수는 가장 낮게 나타났다. 선호도에서는 단감을 건조한 토핑이 들어간 요구르트가 가장 높았다.As a result, yogurt containing dried persimmon topping was the highest in sugarcane, and yogurt containing baked persimmon topping was the highest in water content, but the lowest number of lactic acid bacteria was found. Yogurt with dry topping was the highest among the preferences.
형태Persimmon
shape
실시예Example 2: 단감 2: persimmon 건조전Before drying 열처리 및 건조시간에 따른 요구르트 품질 변화 Yogurt quality change with heat treatment and drying time
제품의 저장, 유통기간 중 식미와 품질을 유지할 수 있는 단감의 가공조건을 구명하기 위해, 실시예 1에서 가장 선호도가 좋았던 단감 건조 방법의 적절한 건조조건을 설정하기 위해 건조 조건을 달리하여 품질 및 선호도를 평가하였다.In order to determine the processing conditions of the sweet persimmon which can maintain the flavor and quality during the storage and distribution of the product, the drying conditions were varied to set the appropriate drying conditions for the persimmon drying method, which was the most favorable in Example 1, .
그 결과, 모든 처리구에서 제조 1일보다 제조 7일 후 당도는 증가하였으며, pH와 수분함량은 거의 변화가 없었고, 유산균 수는 약간 감소하는 경향을 보여주었다. 선호도에서는 단감을 데친 후 24시간 동안 건조한 단감 토핑을 첨가한 요구르트가 가장 좋은 선호도를 나타내었다.As a result, the sugar content of all treatments increased after 7 days from the 1st day of manufacture, the pH and moisture content showed almost no change, and the number of lactic acid bacteria tended to decrease slightly. In the preference degree, yogurt added with persimmon toppings for 24 hours after swelling of persimmon showed the best preference.
(oBx)Sugar content
( o Bx)
(%)Moisture content
(%)
(콜로니수)Number of lactic acid bacteria
(Number of colonies)
순위preference
ranking
1일후Produce
After 1 day
7일후Produce
Seven days
1일후Produce
After 1 day
7일후Produce
Seven days
1일후Produce
After 1 day
7일후Produce
Seven days
1일후Produce
After 1 day
7일후Produce
Seven days
1일후Produce
After 1 day
7일후Produce
Seven days
생과 건조 48시간: 단감을 3 mm로 잘게 썰고 48시간 동안 건조한 후 시럽에 24~30시간 침지한 단감 토핑을 요구르트에 첨가Life and Drying 48 hours: Sweet persimmon cut into 3 mm, dried for 48 hours, then dipped in syrup for 24 to 30 hours, added to the yogurt
데침+건조 24시간: 단감을 3 mm로 잘게 썰고 레몬수에 1시간 동안 침지한 후 90~95℃의 물에 10초간 데쳐 낸 다음 30~35℃에서 24시간 동안 건조하고 시럽에 24~30시간 침지한 단감 토핑을 요구르트에 첨가Dehydration + Drying 24 hours: Sweet persimmons are finely chopped into 3 mm, dipped in lemon water for 1 hour, heated in water at 90 to 95 ° C for 10 seconds, then dried at 30 to 35 ° C for 24 hours, Add dipped persimmon toppings to yogurt
데침+건조 48시간: 단감을 3 mm로 잘게 썰고 레몬수에 1시간 동안 침지한 후 90~95℃의 물에 10초간 데쳐 낸 다음 30~35℃에서 48시간 동안 건조하고 시럽에 24~30시간 침지한 단감 토핑을 요구르트에 첨가Dehydration + Drying 48 hours: Sweet persimmons are finely chopped into 3 mm, dipped in lemon water for 1 hour, heated in water at 90 to 95 ° C for 10 seconds, dried at 30 to 35 ° C for 48 hours, Add dipped persimmon toppings to yogurt
데침+건조 60시간: 단감을 3 mm로 잘게 썰고 레몬수에 1시간 동안 침지한 후 90~95℃의 물에 10초간 데쳐 낸 다음 30~35℃에서 60시간 동안 건조하고 시럽에 24~30시간 침지한 단감 토핑을 요구르트에 첨가Dehydration + Drying 60 hours: Cut the persimmon into 3 mm, dipped in lemon water for 1 hour, put in water at 90 ~ 95 ° C for 10 seconds, dry at 30 ~ 35 ℃ for 60 hours and syrup for 24 ~ 30 hours Add dipped persimmon toppings to yogurt
Claims (6)
(b) 상기 (a)단계의 데친 단감을 30~35℃에서 24~36시간 동안 건조하는 단계; 및
(c) 상기 (b)단계의 건조한 단감을 2~3℃에서 24~30시간 동안 시럽에 침지하여 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 단감 토핑의 제조방법.(a) finely slicing the persimmon into 2 to 4 mm, immersing in lemon water for 50 to 70 minutes, and then dipping in 90 to 95 ° C water for 5 to 15 seconds;
(b) drying the persimmon in step (a) at 30 to 35 ° C for 24 to 36 hours; And
(c) dipping the dry perspex in step (b) in a syrup at a temperature of 2 to 3 ° C for 24 to 30 hours, and aging the dried perspex.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR970064381A (en) * | 1996-03-06 | 1997-10-13 | 강호찬 | Manufacturing method of canned persimmon |
| KR19980020033A (en) * | 1996-09-02 | 1998-06-25 | 하영민 | Method of manufacturing Dangam |
| KR20060024951A (en) * | 2004-09-15 | 2006-03-20 | 김병희 | Persimmon slice and it's manufacturing methods |
| KR20090106259A (en) * | 2008-04-04 | 2009-10-08 | 동신대학교산학협력단 | A method for dry fruit using persimmon |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR970064381A (en) * | 1996-03-06 | 1997-10-13 | 강호찬 | Manufacturing method of canned persimmon |
| KR19980020033A (en) * | 1996-09-02 | 1998-06-25 | 하영민 | Method of manufacturing Dangam |
| KR20060024951A (en) * | 2004-09-15 | 2006-03-20 | 김병희 | Persimmon slice and it's manufacturing methods |
| KR20090106259A (en) * | 2008-04-04 | 2009-10-08 | 동신대학교산학협력단 | A method for dry fruit using persimmon |
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