KR20090106259A - A method for dry fruit using persimmon - Google Patents

A method for dry fruit using persimmon Download PDF

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KR20090106259A
KR20090106259A KR1020080031841A KR20080031841A KR20090106259A KR 20090106259 A KR20090106259 A KR 20090106259A KR 1020080031841 A KR1020080031841 A KR 1020080031841A KR 20080031841 A KR20080031841 A KR 20080031841A KR 20090106259 A KR20090106259 A KR 20090106259A
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persimmon
salt
flesh
ovary
persimmons
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KR1020080031841A
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Korean (ko)
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임수진
이소례
최정식
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동신대학교산학협력단
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Publication of KR20090106259A publication Critical patent/KR20090106259A/en

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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
    • 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
    • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
    • 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
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • 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
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

PURPOSE: A method for preparing dried fruits using persimmons is provided to remove astringent taste by adding a small amount of salt. CONSTITUTION: A method for preparing dried fruits using persimmons comprises the following steps of: washing and peeling persimmons(S1); removing the ovary from the peeled persimmons(S2); cutting the persimmon fleshes to a certain size(S3); preventing the cut persimmon fleshes from turning brown(S4); and drying the persimmon fleshes in predetermined temperature and humidity(S5). In the browning-preventive step, the persimmon fleshes are soaked in a mixed liquid containing water, oligosaccharide, lemon juice, and salt for 10-20sec. The mixed liquid is composed of 100vol% water, 30-40vol% oligosaccharide, 0.3-0.4vol% lemon juice, and 0.1-0.2vol% salt.

Description

감을 이용한 건과일 제조방법{A method for dry fruit using persimmon}A method for dry fruit using persimmon}

본 발명은 감을 이용한 건과일 제조방법에 관한 것으로서, 특히 홍시가 되기 전의 감을 선별하여 이를 가공함으로써 남녀노소 누구나 용이하게 휴대/섭취할 수 있는 감을 이용한 건과일 제조방법에 관한 것이다.The present invention relates to a method of manufacturing dried fruit using persimmon, and more particularly, to a method of manufacturing dried fruit using persimmon, which can be easily carried / ingested by all ages by selecting and processing the persimmon before becoming red eyes.

일반적으로 감은 15~20%의 당을 포함하고 있으며, 비타민 A, B가 풍부하고, 특히 비타민 C는 100g 중에 30 ~ 50mg이 함유되어 있을 만큼 풍부한 것으로 알려져 있다. 그 외에도 펜토텐산, 엽산, 쉬부올(shibuol)이라는 탄닌 성분이 포함되어 있다. 이 쉬부올(shibuol)이라는 탄닌 성분은 떫은맛을 내는 물질으로서 암예방 효과와 혈압을 내리는 효과 및 독소를 해독하는 효과를 갖고 있는 것으로 알려져 있다.In general, persimmon contains 15 to 20% of sugar, and is rich in vitamins A and B. Especially, vitamin C is known to be rich enough to contain 30 to 50 mg in 100 g. In addition, it contains tannins called pentothenic acid, folic acid, and shibuol. This tannin component called shibuol is known to have a bitter taste and is known to have cancer prevention effects, blood pressure lowering effects and detoxification effects.

그러나, 상기와 같은 효과를 갖고 있는 감은 성수기에 집중적으로 출하되어 출하시기를 조절하기 어려울 뿐만 아니라 홍시로 물러지기 쉬워서 오래 보관하기 어렵고 외부의 작은 충격에 의하여 쉽게 상처를 받아서 상품가치가 떨어지는 문제점을 갖고 있다.However, persimmons that have the above effects are shipped intensively during peak seasons, and are difficult to control shipment times, and are easy to fall back to hongsi, which makes them difficult to store for long periods and is easily damaged by small external shocks. have.

이러한 문제점을 해결함과 동시에 감의 수요를 촉진하기 위하여 종래에는 곶감을 만들어 섭취하거나 감식초로 만들어 섭취하는 방법 또는 장아찌로 만들어 섭취하는 방법 등이 제시되었다.In order to solve these problems and at the same time to promote the demand of persimmon has been proposed how to intake dried persimmon made or intake made with persimmon vinegar or intake made with pickles.

그러나, 상기한 여러 가지 방법들은 섭취방법이라든지 섭취장소 등 여러 가지로 매우 제한적이기 때문에 감의 수확기에 이를 대량으로 가공하여 경제적인 방법으로 보존함으로써, 소비자들이 어느 곳에서나 용이하게 섭취할 수 있을 뿐만 아니라 장기적이고 지속적으로 섭취할 수 있는 가공방법을 강구하여야 한다.However, because the various methods described above are very limited in various ways, such as intake method and intake location, they can be easily consumed anywhere by consumers by processing them in a large amount during the harvest season and preserving them in an economical way. Long-term and continuous ingestion methods should be devised.

본 발명은 상기한 종래 기술의 문제점을 해결하기 위하여 안출된 것으로서, 별도의 당을 첨가하지 않고도 떫은맛은 줄이는 반면에 단맛은 그대로 유지할 수 있는 감을 이용한 건과일 제조방법을 제공하는데 그 목적이 있다.The present invention has been made to solve the problems of the prior art, it is an object of the present invention to provide a dry fruit manufacturing method using a persimmon that can reduce the astringent taste while maintaining a sweet taste without adding a separate sugar.

또한, 장기간 보존이 가능할 뿐만 아니라 남녀노소 누구사 쉽게 휴대하여 섭취할 수 있는 감을 이용한 건과일 제조방법을 제공하는데 그 목적이 있다.In addition, the purpose is to provide a dry fruit manufacturing method using persimmon not only can be stored for a long period of time, but also can be easily carried by anyone of men and women of all ages.

상기한 과제를 해결하기 위한 본 발명에 의한 감을 이용한 건과일 제조방법은 홍시가 되기 전의 감을 수확한 후 세척하여 외피를 제거하는 외피제거단계와; 상기 외피제거단계에서 외피가 제거된 감의 씨방을 제거하는 씨방제거단계와; 상기 씨방제거단계에서 씨방이 제거된 감의 과육을 소정의 크기로 절단하는 과육절단단계와; 상기 과육절단단계에서 절단된 과육의 색상이 변하는 것을 방지하기 위하여 물 100부피에 대하여 올리고당 30~40부피, 레몬즙 0.3~0.4부피, 소금 0.1~0.2부피가 섞인 혼합액에 과육을 10~20초간 침지시키는 갈변방지단계와; 상기 갈변방지단계를 거친 과육을 온도 35~40℃, 습도 60~80%에서 40~60시간동안 건조시키는 열풍건조단계;로 구성된다.Dry fruit manufacturing method using the persimmon according to the present invention for solving the above problems is the outer skin removing step of removing the outer skin by washing after harvesting the persimmon before the hongsi; An ovary removal step of removing ovaries of the persimmon from which the skin is removed in the skin removal step; A pulp cutting step of cutting the pulp of the persimmon from which the ovaries have been removed in the ovary removal step to a predetermined size; In order to prevent the color of the flesh cut in the flesh cutting step, the flesh is immersed in a mixed solution containing 30-40 volumes of oligosaccharide, 0.3-0.4 volumes of lemon juice, and 0.1-0.2 volumes of salt with respect to 100 volumes of water. To prevent browning step; Consists of a hot air drying step of drying the flesh through the browning prevention step for 40 to 60 hours at a temperature of 35 ~ 40 ℃, humidity 60 ~ 80%.

상기와 같이 구성되는 본 발명에 의한 감을 이용한 건과일 제조방법은 그 제조방법이 복잡하지 않고 빠른 시간 내에 목적물을 생산할 수 있어서 작업효율과 경제성이 향상될 수 있는 이점이 있다.The dry fruit manufacturing method using the persimmon according to the present invention configured as described above has the advantage that the production method is not complicated and can produce the target object in a short time, thereby improving work efficiency and economic efficiency.

또한, 일정한 크기로 감의 과육을 절단하고 이를 열풍건조함으로써 장기간 저장할 수 있을 뿐만 아니라 휴대성을 향상시킬 수 있는 이점이 있다.In addition, by cutting the flesh of the persimmon to a certain size and hot air drying it can be stored for a long time as well as to improve the portability.

또한, 혼합액에 소금을 소량 첨가함으로써 감의 떫은맛을 제거함과 동시에 섭취하기에 적당한 당분과 염분을 보유할 수 있도록 하는 이점이 있다.In addition, by adding a small amount of salt to the mixed solution there is an advantage to remove the astringent taste of persimmons and at the same time have a suitable sugar and salt to be ingested.

이하, 본 발명에 의한 감을 이용한 건과일 제조방법의 실시 예를 첨부된 도면을 참조하여 상세히 설명한다.Hereinafter, with reference to the accompanying drawings an embodiment of a dry fruit manufacturing method using a persimmon according to the present invention will be described in detail.

도 1은 본 발명에 의한 감을 이용한 건과일 제조방법의 순서도이다.1 is a flow chart of a dry fruit manufacturing method using persimmon according to the present invention.

본 발명에 의한 감을 이용한 건과일 제조방법은 외피제거단계(S1)와, 씨방제거단계(S2)와, 과육절단단계(S3)와, 갈변방지단계(S4)와, 열풍건조단계(S5)로 구성된다.Dry fruit manufacturing method using persimmon according to the present invention is the skin removal step (S1), ovary removal step (S2), pulp cutting step (S3), browning prevention step (S4), hot air drying step (S5) It is composed.

상기 외피제거단계(S1)는 홍시가 되기 전의 감, 즉 물러지기 전의 딱딱한 감을 수확하여 물로 세척하고 꼭지를 제거한 다음 감의 심을 어느 정도 도려낸 후 감의 외피를 제거하는 단계이다.The outer shell removing step (S1) is a step of removing the outer shell of the persimmon after harvesting the persimmon, that is, the hard persimmon before falling back, washing with water, removing the faucet, and then cutting off the core of the persimmon to some extent.

홍시가 되기 전의 감을 수확하는 이유는 홍시가 된 후의 감은 너무 무르기 때문에 이후의 과정인 과육절단단계에서 어려움이 발생되기 때문이다.The reason for harvesting persimmons before hongsi is because persimmons after hongsi are so soft that difficulties occur in the later stage of pulp cutting.

또한, 감의 외피는 제거하는 것이 바람직하다. 왜냐하면 감의 외피는 질기기 때문에 제거하지 않을 경우 식감이 떨어질 우려가 있기 때문이다. 따라서, 외피가 부드러운 감일 경우에는 외피를 제거하지 않고 바로 다음 단계로 진입하는 것도 가능하다.In addition, it is preferable to remove the outer skin of persimmon. Because the persimmon's sheath is tough, the texture may drop if not removed. Therefore, when the skin is soft, it is possible to enter the next step without removing the skin.

상기 씨방제거단계(S2)는 딱딱해서 먹지 못하는 감의 씨방을 제거함으로써 최후의 목적물, 즉 건과일이 제조되었을 때 건과일의 섭취를 용이하게 하기 위한 과정이다.The ovary removal step (S2) is a process for facilitating the intake of dried fruits when the final object, ie, dried fruits, is removed by removing the ovaries of persimmons that are hard to eat.

상기 과육절단단계(S3)는 씨방이 제거된 감의 과육을 소정크기로 절단하는 과정이다. 이때, 과육은 4 내지 16조각으로 절단하는 것이 가장 이상적이다.The pulp cutting step (S3) is a process of cutting the pulp of the persimmon removed ovary to a predetermined size. At this time, the flesh is ideally cut into 4 to 16 pieces.

과육을 건조하면 부피 및 중량이 50~60%정도 감소하기 때문에 과육을 4 내지 16조각으로 절단하는 것이 한 조각을 여러 번에 걸쳐 나눠먹지 않고 한 번에 섭취하기에 편하다.Drying the pulp reduces the volume and weight by 50-60%, so cutting the pulp into 4 to 16 pieces is convenient for eating at one time without dividing a piece into pieces.

상기 갈변방지단계(S4)는 상기한 과육절단단계(S3)에서 절단된 과육이 공기와 반응하여 그 표면색깔이 갈색으로 변하는 것을 방지하는 단계이다. 좀 더 구체적으로 설명하면, 절단된 과육을 물과 올리고당, 레몬즙 및 소금이 섞인 혼합액에 10~20초간 침지시켰다가 꺼내는 과정이다. 이때, 상기 혼합액은 물 100부피에 대하여 올리고당 30~40부피, 레몬즙 0.3~0.4부피, 소금 0.1~0.2부피로 이루어져 있다.The browning prevention step (S4) is a step for preventing the flesh cut in the flesh cutting step (S3) to react with the air to change the surface color to brown. In more detail, the cut flesh is immersed in a mixed solution of water, oligosaccharide, lemon juice and salt for 10 to 20 seconds and then taken out. At this time, the mixed solution is composed of 30-40 volumes of oligosaccharide, 0.3-0.4 volumes of lemon juice, and 0.1-0.2 volumes of salt with respect to 100 volumes of water.

상기와 같이 혼합액에 소금을 넣어주면 감이 갖고 있는 특유의 떫은맛이 제거될 뿐만 아니라 섭취하기에 적정한 정도의 염분이 건과일이 함유된다.When salt is added to the mixed solution as described above, the unique astringent taste of persimmon is removed, as well as an appropriate amount of salt to eat dried fruit.

상기 열풍건조단계(S5)는 갈변방지단계(S4)를 거친 과육을 일정온도와 습도 하에서 건조시키는 단계이다. 좀 더 자세히 설명하면 과육을 35~40℃의 온도와 60~80%의 습도 하에서 40~60시간동안 건조시키는 것이다. 이러한 환경에서 과육을 건조시키면 과육은 최초의 생감 상대에 비하여 부피 및 중량이 50~60% 정도 감소되고, 표면은 끈적거림이 없이 건조한 상태가 되며, 힘을 가하여 눌러보면 표면은 약간 경화되어 있으나 내부는 말랑말랑한 상태가 되어 있음을 알 수가 있다. 만약 과육을 40℃가 넘는 온도에서 건조시를 시키면 표면의 건조가 너무 신속하게 일어나서 과육 표면이 쭈글쭈글해진다.The hot air drying step (S5) is a step of drying under a predetermined temperature and humidity of the flesh through the browning prevention step (S4). In more detail, the flesh is dried for 40 to 60 hours at a temperature of 35 to 40 ° C and a humidity of 60 to 80%. Drying the flesh in such an environment reduces the volume and weight by 50-60% compared to the original living partner, and the surface becomes dry without stickiness, and when pressed with force, the surface is slightly hardened. You can see that it is in a soft state. If the flesh is dried at a temperature above 40 ° C., the surface dries so quickly that the surface of the flesh becomes crumpled.

상기와 같이 구성된 본 발명에 의한 감을 이용한 건과일 제조방법을 수행하기 위한 최상의 조건을 찾기 위하여 다음과 같은 실험을 하였다. 표 1은 열풍건조단계에서 과육이 건조되는 온도와 습도 및 시간을 나타내는 것이고 표 2는 20명의 인원을 대상으로 한 관능검사 결과이다.In order to find the best conditions for carrying out the dry fruit manufacturing method using the persimmon according to the present invention configured as described above was carried out the following experiment. Table 1 shows the temperature, humidity and time at which the pulp is dried in the hot air drying step, and Table 2 shows the sensory test results of 20 people.

[표 1]TABLE 1

AA BB CC DD EE FF GG HH 온도(℃)Temperature (℃) 30~3530-35 30~3530-35 30~3530-35 30~3530-35 35~4035-40 35~4035-40 35~4035-40 35~4035-40 습도(%)Humidity(%) 60~7060-70 60~7060-70 70~8070-80 70~8070-80 60~7060-70 60~7060-70 70~8070-80 70~8070-80 시간(hour)Hour 4040 6060 4040 6060 4040 6060 4040 6060

[표 2] 각 군을 5점 채점법으로 조사한 평균치[Table 2] Average value of each group investigated by the five-point scoring method

AA BB CC DD EE FF GG HH 색상color 2.052.05 1.91.9 22 2.152.15 22 33 2.052.05 2.22.2 질감Texture 1.81.8 1.951.95 1.851.85 2.152.15 2.82.8 2.252.25 2.852.85 2.052.05 맛flavor 2.22.2 2.352.35 1.951.95 2.452.45 2.22.2 2.652.65 2.452.45 2.52.5 종합기호도General Symbol 6.056.05 6.26.2 5.85.8 6.756.75 77 7.97.9 7.357.35 6.756.75

상기한 [표 1]과 [표 2]의 결과에서 알 수 있듯이, 관능검사를 실시한 결과 일반 섭취자들은 35~40℃의 온도와 60~80%의 습도 하에서 40~60시간동안 건조시킨(E~F) 감의 과육에 대한 선호도(7~7.9)가 높은 것을 알 수 있다.As can be seen from the results of [Table 1] and [Table 2], the results of the sensory test showed that the general intakers were dried for 40 to 60 hours at a temperature of 35 to 40 ° C and a humidity of 60 to 80% (E ~ F) The persimmon pulp preference (7 ~ 7.9) is high.

도 1은 본 발명에 의한 감을 이용한 건과일 제조방법의 순서도.1 is a flow chart of a dry fruit manufacturing method using persimmon according to the present invention.

<도면의 주요 부분에 관한 부호의 설명><Explanation of symbols on main parts of the drawings>

S1: 외피제거단계 S2: 씨방제거단계S1: skin removal step S2: ovary removal step

S3: 과육절단단계 S4: 갈변방지단계S3: flesh cutting step S4: browning prevention step

S5: 열풍건조단계S5: Hot air drying step

Claims (3)

홍시가 되기 전의 감을 수확한 후 세척하여 외피를 제거하는 외피제거단계(S1)와;A skin removal step (S1) for removing the skin by washing after harvesting the persimmons before hongsi; 상기 외피제거단계(S1)에서 외피가 제거된 감의 씨방을 제거하는 씨방제거단계(S2)와;The ovary removal step (S2) for removing the ovary of the persimmon has been removed in the skin removal step (S1); 상기 씨방제거단계(S2)에서 씨방이 제거된 감의 과육을 소정크기로 절단하는 과육절단단계(S3)와;A pulp cutting step (S3) of cutting the pulp of the persimmon from which the ovary is removed in the ovary removing step (S2) to a predetermined size; 상기 과육절단단계(S3)에서 절단된 과육의 색상이 변하는 것을 방지하는 갈변방지단계(S4)와;Browning prevention step (S4) to prevent the color of the cut flesh cut in the flesh cutting step (S3) and; 상기 갈변방지단계(S4)를 거친 과육을 일정온도와 습도 하에서 건조시키는 열풍건조단계(S5);로 구성된 것을 특징으로 하는 감을 이용한 건과일 제조방법.Drying step of using the persimmon, characterized in that consisting of; hot air drying step (S5) for drying the flesh through the browning prevention step (S4) under a predetermined temperature and humidity. 청구항 1에 있어서,The method according to claim 1, 상기 갈변방지단계(S4)는 물과 올리고당, 레몬즙 및 소금이 섞인 혼합액에 과육을 10~20초간 침지시키되, 상기 혼합액은 물 100부피에 대하여 올리고당 30~40부피, 레몬즙 0.3~0.4부피, 소금 0.1~0.2부피인 것을 특징으로 하는 감을 이용한 건과일 제조방법.The browning prevention step (S4) is immersed in a mixture of water and oligosaccharides, lemon juice and salt for 10 to 20 seconds, the mixed solution is 30 to 40 parts of oligosaccharide with respect to 100 parts of water, 0.3 to 0.4 parts of lemon juice, Dried fruit manufacturing method using persimmon, characterized in that the salt is 0.1 ~ 0.2 volume. 청구항 2에 있어서,The method according to claim 2, 상기 열풍건조단계(S5)는 과육을 온도 35~40℃, 습도 60~80%에서 40~60시간동안 건조시키는 것을 특징으로 하는 감을 이용한 건과일 제조방법.The hot air drying step (S5) is dried fruit manufacturing method using a persimmon, characterized in that for drying for 40 to 60 hours at a temperature of 35 ~ 40 ℃, humidity 60 ~ 80%.
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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101219590B1 (en) * 2010-10-19 2013-01-11 대한민국 Method for producing sweet persimmon topping and sweet persimmon topping produced by the same
KR20170019955A (en) * 2015-08-13 2017-02-22 경상북도(농업기술원) Anti-browning process for of a dried persimmon
KR20210017618A (en) * 2019-08-09 2021-02-17 박미정 Method of processing dried strawberries to prevent discoloration
KR102261035B1 (en) * 2021-01-06 2021-06-04 박창기 Drying method for permission and Manufacturing method for slice of dried permission and dried permission using the same

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101219590B1 (en) * 2010-10-19 2013-01-11 대한민국 Method for producing sweet persimmon topping and sweet persimmon topping produced by the same
KR20170019955A (en) * 2015-08-13 2017-02-22 경상북도(농업기술원) Anti-browning process for of a dried persimmon
KR20210017618A (en) * 2019-08-09 2021-02-17 박미정 Method of processing dried strawberries to prevent discoloration
KR102261035B1 (en) * 2021-01-06 2021-06-04 박창기 Drying method for permission and Manufacturing method for slice of dried permission and dried permission using the same

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