PERSIMMON SNACK AND ITSMANUFACTURING METHOD

摘要

PURPOSE: A production method of a persimmon snack is provided to prevent nutrient damage, deterioration in freshness, and deformation. CONSTITUTION: Persimmons are washed and produced into persimmon pieces with a size of 6-7 mili meter removing peels, tips, and seeds. The persimmon pieces are sterilized with ultra violet rays for 25-30 minutes in a condition with humidity with a 55-65 percent, temperatures ranged from 20 to 25 degree C in temperature, and wavelength ranged from 250 to 280 nano meter. The sterilized persimmon pieces are depressurized and dried to have moisture content ranged from 70 to 75 percent in a condition with temperature ranged from 5 to 20 degree C, with pressure ranged from 20 to 200 mmHg, wind velocity ranged from 1 to 3 m/s. The dried persimmon pieces are immersed into a mixture of Chongmyungtang, a herb medicine which makes one to be clever, and honey with a ratio of 10:1-10:3 for 1.5-2 hours. The immersed persimmon pieces are dehydrated for 1-2 minutes with a centrifuge in a rotation speed of 1300-1800 rpm. The dehydrated persimmon pieces are matured and dried for 22-26 hours in a condition with temperature ranged from 15 to 17 degree C and wind velocity ranged from 1 to 3m/s after spray-coating a browning preventing agent. The matured persimmon snacks are packed in a nitrogen filled type of a vacuum type. [Reference numerals] (AA,H1) Browning prevention agent; (B1) Persimmons; (B2) Washing, selection; (B3) Removing seed; (B4) Section; (BB) Step of preparing; (C1) Medicinal herbs + water; (C2) Heating extract; (C3) Soup for brightness + honey; (C4,F1) Mixture; (CC) Manufacturing soup for brightness; (D1) Ultraviolet ray sterilization; (DD) Step of sterilization; (E1) Pressurization drying; (EE) Step of first drying; (FF) Step of soaking; (G1) Centrifuge; (GG) Step of dehydration; (HH) Step of coating; (I1) Low temperature cooling wind drying; (II) Step of second drying; (J1) Vacuum, nitrogen; (JJ) Step of packing