Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Development and Standardization of Dried Persimmons Gruel on Books

고문헌을 바탕으로 한 건시죽(乾粥)의 개발과 표준화

  • Cho, Mi-Sook (Department of Nutritional Science & Food Management, Ewha Womans University) ;
  • Lee, Eun-Young (Department of Nutritional Science & Food Management, Ewha Womans University) ;
  • Kim, Jan-Di (Department of Nutritional Science & Food Management, Ewha Womans University)
  • 조미숙 (이화여자대학교 식품영양학과) ;
  • 이은영 (이화여자대학교 식품영양학과) ;
  • 김잔디 (이화여자대학교 식품영양학과)
  • Published : 2008.02.29
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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.

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References

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