公开(公告)号：KR1020090106259A

公开(公告)日：2009-10-08

申请号：KR1020080031841

申请日：2008-04-04

Applicant: 동신대학교산학협력단

Inventor： 임수진 ,  이소례 ,  최정식

IPC: A23L1/212 ,  A23L1/2165

CPC classification number: A23L19/05 ,  A23L3/40 ,  A23L27/12 ,  A23L27/33

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.

Abstract translation: 目的：提供使用柿子制备干果的方法，通过加入少量盐除去涩味。 构成：使用柿子制备干果的方法包括以下步骤：洗涤和剥离柿子（S1）; 从去皮的柿子中取出卵巢（S2）; 将柿子肉切成一定大小（S3）; 防止切柿子变褐（S4）; 并在预定的温度和湿度下干燥柿子肉（S5）。 在防褐变步骤中，将柿子汁浸在含有水，寡糖，柠檬汁和盐的混合液中10-20秒。 混合液由100vol％水，30-40vol％寡糖，0.3-0.4vol％柠檬汁和0.1-0.2vol％盐组成。