• 한국식품조리과학회지
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• 제21권3호
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• pp.360-370
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• 2005

The aim of this study was to fud the optimum addition mont of astringency persimmon paste to rice flour in the preparation of Gamsulgiduck (persimmon rice cake). The moisture content of Gamsulgiduck with added astringency persimmon paste was $42\~45\%$. With increasing addition of astringency persimmon paste, the L-value was decreased. The a- and b-values were the highest at the $15\%\;and\;10\%$ levels, respectively. In the mechanical evaluation of Gamsulgiduck the hardness was the lowest at the $20\%$ astringency persimmon paste-sulgiduck during storage. The adhesiveness and cohesiveness did not differ significantly with the addition of astringency persimmon paste for storage period. The springiness was the highest at the $0\%$ level except for 2days of storage. The gumminess was the lowest at the $20\%$ level and the brittleness was the highest at the $0\%$ level during storage. In the sensory evaluation of Gamsulgiduck the acceptance of the softness and chewiness characteristics was the best at the 15% level. Gamsulgiduck with the addition of $15\%$ of astringency persimmon paste to rice flour was found to be the best recipe in terms of the sensory qualities of softness, chewiness and overall acceptability.

• 한국식품저장유통학회지
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• 제6권1호
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• pp.66-70
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• 1999

The mechanism of natural removal of astringency and seasonal changes of tannin substance in sweet persimmon(Fuyu) and astrigent persimmon(Chungdo Bansi)were investigated. Tannin productivity of astringent persimmon fruit was higher than that of sweet perimmon fruit during growth. In the reactivity of tannin to acetaldehyde, it was observed that tannin from sweet persimmon have a milder chemical properties than that from astrigent persimmon. The threshold value of astringency on sweet persimmon tannin was higher than that of astrigent persimmon tannin. Tannin substances from sweet persimmon distributed mainly in lower molecular weight range at harvest stage, but those from astrigent persimmon distributed mainly in higher molecular weight range. Therefore, the natural removal of astringency was related to difference of tannin productivity, threshold value of astringency, reactivity and qualitative difference of tanni.

• 한국식품조리과학회지
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• 제30권3호
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• pp.351-359
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• 2014

The application of persimmon for making new products was investigated by analyzing the degree of astringency removal, softness of fruit, and sensory properties of Daebong persimmons (Diospyros kaki L) treated with three different astringency removal methods of steeping in water, steeping in 1% salt solution, and vacuum packing at $40^{\circ}C$. The weight of persimmon fruit increased with increasing steeping time, but decreased with increasing vacuum packing time. The fruit steeped in $40^{\circ}C$ salt solution (1%, w/w) was not detected with soluble tannin and not developed color with ferric chloride after steeping for 9 h. A total of 12 h of steeping time was required for removing soluble tannin using other methods. The lightness (L) in color and hardness in texture decreased when storage time increased, regardless of astringency removal methods. In overall, the preference was shown with the highest score in persimmon steeped in salt solution for 9 h and 12 h that were vacuum packed at $40^{\circ}C$. In conclusion, the astringency removal condition of Daebong persimmon was good after being steeped on 1% salt solution for 9 h at $40^{\circ}C$.

• 한국식품저장유통학회지
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• 제6권4호
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• pp.392-397
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• 1999

본 연구는 떫은감의 삽미를 제거하기 위한 $CO_2$가스 탈삽에서 탈삽온도를 달리하여 품종별 품질변화를 비교함으로써, 품종별 탈삽양상에 따라 연화나 장해없이 탈삽되는 가장 적합한 방법을 개발하는 자료로 삼고자 한다. 공시재료로는 도근조생, 청도반시, 사곡시의 떫은감 3품종을 사용하였다 2$0^{\circ}C$, $CO_2$탈삽에서는 3품종 공히 탈삽처리 후 2일만에 식용가능한 탈삽지수 2이하가 되었으나, 2$^{\circ}C$에서는 도근조생과 사곡시는 6일, 청도반시는 10일만에 식용가능하게 됨으로서 품종별 차이를 나타내었다. 가용성 탄닌함량의 변화는 탈삽지수와 같은 경향으로 감소하여 2$^{\circ}C$에서는 식용가능한 6일, 10일째에 도근조생, 청도반시, 사곡시 각각 29mg%, 35mg%, 22mg%, 2$^{\circ}C$에서는 2일째 각각 32mg%, 23mg%, 35mg%를 나타내었다. 탈삽경과 중 당도의 변화는 품종에 따라 약간의 차이는 있었지만, 2$^{\circ}C$, 2$0^{\circ}C$탈삽 모두 시간이 지남에 따라 다소 감소하는 경향이었으며, 식용가능한 탈삽일에는 탈삽전보다 약 l~3%정도 감소하였다. 경도는 2$^{\circ}C$탈삽처리에서는 품종에 관계없이 식용가능 탈삽일수를 지난 후에까지 경도가 1.0kg/$\psi$5mm 이상으로 유지되었고, 특히 청도반시는 경도의 탈삽전과 차이가 없이 유지되었다 2$0^{\circ}C$에서는 청도반시와 사곡시는 식용가능 탈삽일수를 지난 후에도 경도가 1.0kg/$\psi$5mm 상으로 유지되었으나. 도근조생은 탈삽 3일째에는 0.3kg/$\psi$5mm로 저하해 상품성을 상실하였다. 탈삽과정 중 색상의 변화는 온도에 관계없이 3품종 모두 탈삽전과 거의 차이가 없었다. 장해과의 발생은 청도반시, 사곡시에서는 나타나지 않았으며, 도근조생은 2$^{\circ}C$탈삽처리 6일째부터 장해과가 발생해 10일째에는 과실의 78%가 장해현상을 보였다.

• Applied Biological Chemistry
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• 제20권1호
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• pp.105-108
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• 1977

The changes of the contents of acetaldheyde and alcohol in Chungdo Bansi was determined during the removal of astringency by treatment of $CO_2$. On the other hand, the difference of acetaldehyde and alcohol contents were determined to comparedits contents in the part of Chungdo Bansi and Buju, respectively. It showed that the variation of acetaldehyde and alchohol contents was higher 10 times non-astringent persimmon than astringent one, and acetaldehyde and alcohol contents in the core of non-astringent persimmon and sweep one were the higher than the other parts. It was assumed that acetaldehyde and ethanol contents had intimately relation to removal of astringency.

• Applied Biological Chemistry
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• 제19권2호
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• pp.99-103
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• 1976

경남북지방(慶南北地方)에서 많이 재배(栽培)되고 있는 품종중(品種中) 8품종(品種)의 삽시(澁?)를 선정(選定)하여 탈삽(脫澁)에 따른 가용성(可溶性) tannin의 변화(變化), 경도(硬度) 및 당(糖)의 변화(變化)와 아울러 탈삽후(脫澁後)의 품질변화(品質變化)에 대(對)하여 조사(調査)한 결과(結果)는 다음과 같다. 1. 가용성(可溶性) tannin의 함량(含量)은 사곡시(舍谷?), 의성반시(義城盤?) 청도반시(淸道盤?)의 순(順)으로 많았으며 탈삽소요일수(脫澁所要日數)는 단성시(丹城?)가 2.5일(日)로 가장 빨랐으며 사곡시(舍谷?)가 가장 늦은 4.5일(日)이었다. 2. 경도(硬度)는 사곡시(舍谷?), 청도반시(淸道盤?)가 가장 높았고 채취 시기가 늦은 품종(品種)일수록 점차 저하(低下)되었다. 3. 당(糖)의 함량(含量)은 고종시(高宗?)가 가장 높았으며 사곡시(舍谷?)가 낮았다. 그리고 탈삽경과중(脫澁經過中) 당(糖)의 변화(變化)는 점차(漸次) 감소(減少)하였다. 4. 탈삽후(脫澁後) 품질유지(品質維持), 청도반시(淸道盤?), 사곡시(舍谷?), 의성반시(義城盤?)의 3품종(品種)이 양호(良好)하였다.

• Applied Biological Chemistry
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• 제19권2호
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• pp.93-98
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• 1976

경북지방(慶北地方)에서 생산(生産)되는 청도반시와 사곡시의 탈삽조건(脫澁條件)을 구명(究明)하고 탈삽중(脫澁中) 전당(全糖), 환원당(還元糖) 및 경도변화(硬度變化)를 조사(詞査)한 과과(果果)과는 다음과 같다. 1) 탈삽경과중(脫澁經過中) tannin변화(變化)는 탄산(炭酸)가스농도(濃度)가 높을수록 감소(減少)가 급격(急激)히 일어났으며 낮을수록 완만하였다. 2) 산소농도(酸素濃度)가 탈삽(脫澁)에 미치는 영향(影響)에 있어서, 청도반시는 탄산(炭酸)가스농도(濃度)가 높을 때는 큰 영향(影響)이 없었으며 저농도(低濃度)일 때는 영향이 있었는데 특(特)히 사곡시에서는 현저(顯著)한 영향이 있었다. 3) 청도반시 및 사곡시의 탈삽(脫澁)에 있어서 적정(適正)가스농도(濃度)는 탄산(炭酸)가스 $60{\sim}70%$, 산소(酸素) $6{\sim}8%$이었으며 탈삽(脫澁) 소요일수(所要日數)가 청도반시 3일 사곡시는 4일이 소요(所要)되었다. 4) 탈삽경과중(脫澁經過中) 전당(全糖)의 변화(變化)는 두 품종(品種) 모두 탄산(炭酸)가스 농도(濃度)에 관계(關係)없이 완만(緩慢)히 감소(減少)하였으며, 산소농도별(酸素濃度別)로는 산소농도(酸素濃度)가 낮을수록 감소(減少)가 심하였다. 5) 탈삽경과중(脫澁經過中) 환원당(還元糖)의 변화(變化)는 품종(品種)에 관계(關係)없이 증가(增加)하였으며 탄산(炭酸)가스농도(濃度)가 높을수록 증가(增加)되었다.

• 한국식품영양과학회지
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• 제27권4호
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• pp.648-652
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• 1998

Astringency in persimmons was removed by immersing in 0.5% acetic acid or various concentrations(0.1%, 0.5%, and 1.0%) of chitosan solutions for 4 days at 18$^{\circ}C$. During 5-days immersion, soluble tannin contents in persimmons decreased more rapidly while pH, 。Brix, and hardness decreased more slowly with increasing chitosan concentration. No noticeable color changes and decay were observed during this period. Sensory analyses 4 days after immersion indicated that persimmons immersed in 1.0% chitosan solution showed the best results for firmness and overall acceptability.

• 한국식품영양과학회지
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• 제4권1호
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• pp.25-29
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• 1975

Took an experiment of the jam manufacture with the raw material―the persimmons mellowed naturally and the persimmons which were got rid of astringency artificially―with many kinds of Korean persimmons. The results as follows : 1. Table 1. shows the analysis Table of the nutritional composition in the raw persimmon and Table 2. shows the gelation factor content in the persimmon. 2. Table 3. shows the mixture ratio of the manufacturing raw material of persimmon jam and shows the properties of the jam. 3. The color of the jam manufactured with made from the natural mellowed persimmons was persimmon color containing black spot or orange. But the jam manufactured with the persimmons which were got rid of astringency by ethanol changed from persimmon color to light purple during the storage. 4. The jam manufactured with the natural mellowed persimmons did not taste astringent but the jam manufactured with the persimmons which were got rid of astringency artificially tasted astringent.

• 한국식생활문화학회지
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• 제34권5호
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• pp.629-636
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• 2019

This study examined the quality characteristics of jelly prepared with green grape juice (GJ). The pH, $^{\circ}Brix$ value, color, texture, and sensory evaluation of the jelly were measured. The pH of the jelly significantly decreased with increasing amount of GJ over the range of 3.25-5.27. The $^{\circ}Brix$ value of the jelly showed a significantly higher result as the amount of GJ increased (p<0.001). Lightness (L) and redness (a) decreased with increasing amount of GJ, and yellowness (b) increased. In the texture measurement, the GJ-100 sample group with a high substitute rate of GJ showed high hardness, gumminess, and chewiness (p<0.001). The results of principal component analysis (PCA) showed that the sample groups with high GJ content were classified as having relatively strong yellowness, sweet aroma, metallic aroma, grassy aroma, sweetness, sourness, green grape skin taste, and astringency. In the acceptance test, the GJ-50 sample group was evaluated to be high in flavor (p<0.001) and overall acceptance (p<0.01). However, sample groups consisting of 50% or more GJ were evaluated to be significantly strong in terms of astringency. Therefore, further study needs to be conducted about improving astringency in the future.