PRODUCTION OF PERSIMMON TAFFY WHICH IS NON-STICKY TO TEETH AND HAS EXCELLENT ADHESION, CHEWABILITY, MOUTH SENSE AND ORGANOLEPTIC PROPERTIES BY USING DRIED PERSIMMONS AND PERSIMMON SKIN

摘要

PURPOSE: A method of producing dried persimmon taffy by using a dried persimmons and persimmon skin is provided. The product is not sticky to teeth and has improved physical properties such as adhesion and chewability and excellent mouth sense and organoleptic properties. CONSTITUTION: A persimmon is washed with water at 100deg.C to remove fungi and foreign material and soaked in clean water at room temperature for 5 to 10hr, followed by removal of seeds and stems. The persimmon is crushed and filtered to give persimmon powder with 30 to 50meshes. Then, 5 to 15% by weight of persimmon powder is mixed with 1 to 3% by weight of fat, 0.01 to 0.05% by weight of lecithin and 1 to 5% by weight of corn flour and concentrated. The fat is any one of margarine, shortening and palm oil.