|
KMID : 0665420080230010115
|
|
Korean Journal of Food Culture
2008 Volume.23 No. 1 p.115 ~ p.120
|
|
|
Development and Standardization of Dried Persimmons Gruel on Books
|
|
Lee Eun-Young
Kim Jan-Di
Cho Mi-Sook
|
|
|
Abstract
|
|
|
|
The dried persimmon was effective in caring an inflammation, an ulcer and a burn and preventing hypertension and arteriosclerosis. At the Jejungsinpyun. dried persimmons gruel was beneficial to stomach and intestine and toned down voice. Based on Jejungsinpyuns and Sikryochanyo, dried persimmons gruel was developed for modern people. To standardize the dried persimmons gruel, physical properties and consumer acceptability was examined. The procedures of dried persimmons gruel was to make dried persimmons juice after soaking dried persimmons with same volume water during 24 hr and blending. To decrease the astringent taste of dried persimmons, dried persimmons juice and water with cinnamon (2%) was mixed and simmered during 3 min. Dried persimmons paste with cinnamon was added and the gruel was boiled more during 5 min. dried persimmons gruel was completed. The dried persimmons gruel were divided of 5 groups consisted of each 10, 15, 20, 25, 30 g dried persimmons. As dried persimmons content increased, lightness, apparent viscosity decreased. Acceptability test indicated the sample of dried persimmons : rice ratio at 2 : 5 had the highest overall acceptability and flavor. Considered to each, the sample of the dried persimmons : rice ratio at 2 : 5 met the purpose of the study.
|
|
|
KEYWORD
|
|
|
dried persimmons, persimmons, gruel, porridge
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|