Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Study on the manufacture of jam with Korean persimmon

감(枾)을 이용(利用)한 잼의 제조연구(製造硏究)

  • Park, Won-Ki (Laboratory of Food and Nutrition, Chosun University) ;
  • Yoo, Yung-Hi (Laboratory of Food and Nutrition, Chosun University) ;
  • Hyun, Jung-Soon (Laboratory of Food and Nutrition, Chosun University)
  • 박원기 (조선대학교 식품 영양 연구실) ;
  • 유영희 (조선대학교 식품 영양 연구실) ;
  • 현중순 (조선대학교 식품 영양 연구실)
  • Published : 1975.04.30
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Abstract

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.

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