• Journal of the Korean Society of Food Culture
• /
• v.23 no.1
• /
• pp.115-120
• /
• 2008

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.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.2
• /
• pp.386-391
• /
• 2004

This study was performed to investigate change of quality characteristics on traditional dried Persimmons from Sangju varity regions (sun-dried, Namjang and Bokryong). Moisture contents on drying were decreased and constant at from 7th to 14th days drying periods and its periods were recognized to constructing second peel of dried persimmons. Constructed second peel were affected on quality characteristics of traditional dried Persimmons. Also, in case of semi-dried persimmons were processed at 45∼55% level of moisture content. Final products of semi -dried persimmons were estimated in 25th from initial drying periods. Changes of water activity were increased reducing speed at time of water content decreased, second feel constructing during drying persimmons were introduced to decreasing of water activity. Weights of dried Persimmons were quickly decreased in 21th drying periods and slowly decreased after that time. Weight changing and water evaporation of dried persimmons at the Namjang and Bokryong were slowy decreased and controled after 7∼14th in periods of constructing second feel of dried persimmons. Change of brix in dried persimmons have had in 18∼27% value at initial drying periods and quickly increased after 7∼14th in drying periods and have in high value of 40∼50% at 21th drying periods. At the texture of dried persimmons, hardness were decresed after 7∼14th in periods and effected on decreasing of water content, increasing of drying times. Sensory score of dried persimmons were highest score of color, sweetness and texture at dried persimmons of Namjang. Score of astringency, sourness and mold smell were highest at dried persimmons of Bokryong. Value of highest overall acceptance score was at dried Persimmons of Namjang.

• Korean Journal of Agricultural Science
• /
• v.47 no.3
• /
• pp.553-565
• /
• 2020

This study did an empirical analysis using consumer survey data to determine whether Taiwanese consumers' preference for the Korean Wave affects their preference for Korean dried persimmons. There were 158 effective respondents used for the analysis, and the effects of the Korean Wave was estimated using ordered logit regression. The main results of this study were as follows. First, females more preferred Korean dried persimmons compared to men. Second, it was found that the housewife variable had a statistically significant positive effect at a significance level of 1% indicating that the degree of preference for Korean dried persimmons was higher compared to other occupations. Third, when the main place for purchasing dried persimmons was a department store or a large discount store, the analysis result showed a positive effect at a significance level of 1%. Finally, the Korean wave effect was found to have a statistically significant positive influence at a 1% significance level. In particular, it is worth noting that as the Taiwanese consumers' preference for the Korean Wave increased, the preference for Korean dried persimmons increased, which could be useful information for companies wishing to export Korean dried persimmon products to Taiwan. As a promotional plan for revitalizing Korean dried persimmons in Taiwan, conducting promotional events in conjunction with the Korean Wave, such as K-pop contests, and promoting persimmons that reflect Korean traditional culture should be considered.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.4 no.1
• /
• pp.25-29
• /
• 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.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.4
• /
• pp.648-652
• /
• 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.

• Journal of Korean Society of Forest Science
• /
• v.107 no.1
• /
• pp.71-80
• /
• 2018

The effect of $SO_2$ treated pads (Sodium metabisulphate 0, 0.5, 1.0, 2.0 g/kg) on the quality of dried persimmons and dried persimmons slices were investigated. The $SO_2$ treated pads did not affect to weight, moisture loss rate, and soluble solid contents of dried persimmons and dried persimmons slices. The color change (${\Delta}E$) of dried persimmons and dried persimmons slices after storage for 8 weeks were the highest (value=6.0, 6.2) in control, whereas that was the lowest (value=4.8, 4.7) under $SO_2$ pad 2.0 g/kg condition, respectively. When we measured the browning degree of dried persimmons, they showed O.D. 0.65, 0.57, 0.29, and 0.18 in serial dilution treated pads with $SO_2$ pad 0, 0.5, 1.0, and 2.0 g/kg. The browning degree data from aforementioned dried persimmons after 8 weeks was similar to that from dried persimmons slices. The decay rate of dried persimmons and dried persimmons slices after storage for 8 weeks were the highest (value=33.3%, 36.7%) in control, whereas that was the lowest (value=3.3%, 6.7%) under $SO_2$ pad 2.0 g/kg condition, respectively. The concentration of residual $SO_2$ in dried persimmons and dried persimmons slices were detected within a safe range of 15.3~30.0 ppm. Therefore, the shelf-life of dried persimmons and dried persimmons slices were lengthened in $SO_2$ treated pads (especially in $SO_2$ pad 2.0 g/kg) for inhibiting of browning and decay.

• Food Science and Preservation
• /
• v.11 no.2
• /
• pp.189-194
• /
• 2004

This experiment was carried out to compare the quality of semi-dried persimmon according to various drying methods and ripeness degree of persimmons. Most of persimmons were dried naturally there were much opportunities of contamination by impurities, microorganism and discoloration. There were need for developing various drying methods and knowing proper mature degree of persimmons in order to enhance the quality of semi-dried persimmons. Drying time of semi-dried persimmons by hot-air, far infrared ray and dehumid drying could be shorten approximately 11∼12 days, comparing with natural drying. And the loss ratio of natural drying and artifical drying were 7.0% and 0.0%. The moisture content of natural drying and dehumid drying were simillar and the hardness were very low in comparing other drying methods. Average pannel scores in semi-dried persimmons after drying showed that dehumid drying and natural drying were excellent in total prefernce ; 3.9 and 3.4, respectively. Unriped persimmons showed lower moisture content, color values and higher hardness than riped and overriped persimmons. The total preference of riped and overriped fruit were superior than unriped fruit.

• Food Science and Preservation
• /
• v.14 no.6
• /
• pp.611-616
• /
• 2007

This study analyzed the major chemical components of raw and dried persimmons (Diospyros kaki Thunb.). Raw and dried persimmons contained (respectively) 85.52% and 47.36% moisture, 0.10% and 0.13% crude fat, 0.30% and 1.89% crude protein, and 0.56% and 2.0% crude fiber. The main free sugar components in both raw and dried persimmons were glucose and fructose. Seventeen amino acids were identified in the dried persimmons, amongst which the dominant ones were aspartic acid, glutamic acid, histidine and arginine. The total amino acid content of raw and dried persimmons was 3,130.76 ppm and 12,849.33 ppm, respectively. The major fatty acids in total lipids were palmitic acid, palmitoleic acid and linolenic acid in both raw and dried persimmons. The raw persimmons had 23.22% palmitoleic acid and 32.70% linolenic acid, suggesting that they have a high ratio of unsaturated fatty acids. The mineral content of both raw and dried persimmons was Na < Fe < Ca < P < K.

• Journal of Environmental Science International
• /
• v.25 no.4
• /
• pp.543-556
• /
• 2016

Sangju, a city in the North Gyeongsang Province, is well known as "Three Whites", representing its three main agricultural products: rice, silkworm, and dried persimmons. Therefore, development of a variety of dishes or products that can promote the consumption of dried persimmons is an urgent requirement for this region. This study was designed to provide fundamental information for revitalizing community-based specialized agriculture through scientific inquiry into medicinal foods and to develop a medicinal food menu based on the results of previous research and pre-survey. The pre-survey results and incompatibility revealed that palatability influenced people's decision to consume dried persimmons far more than pharmacological functionality. Therefore, palatability played an important part in the development of dried persimmon puddings with acceptable texture. These dishes are in high demand as they suit the tastes of variety of consumers. The inclusion of various additives lowered the sugar content in the developed foods and made the products alkalescent (pH > 7), thereby improving functionality. Unique color and flavor additives were also important criteria that determined the selection attributes of the developed medicinal foods. In addition, the additives had a positive effect on the fragrance and texture of the foods. In conclusion, the results suggested that use of additives provides significant advantages in promoting the consumption of Sangju-dried persimmons by improving both functionality and palatability.

• Food Science and Preservation
• /
• v.23 no.7
• /
• pp.931-938
• /
• 2016

To evaluate the effect of freezing temperature on quality characteristics of dried persimmons, dried persimmons were frozen at $-50^{\circ}C$ (quick frozen, QF) and $-20^{\circ}C$ (slow frozen, SF) for 24 hr. Frozen persimmons were then stored at -20, -10, 0 and $10^{\circ}C$ for 80 days. Total free sugar content of SF persimmons was higher than those of QF in the $+10^{\circ}C$ and $-20^{\circ}C$ stored samples. Except for samples stored at $10^{\circ}C$, the CIE $L^*$ values for QF persimmons were higher than those for SF persimmons. For samples stored at $10^{\circ}C$ and $0^{\circ}C$, the CIE $a^*$ and $b^*$ values of SF samples were higher than those for QF samples. The texture of frozen dried persimmons was investigated to determine springiness, chewiness and hardness. Chewiness and hardness of samples held at $0^{\circ}C$ were higher in SF than in QF persimmons. However, when stored at $-10^{\circ}C$, chewiness and hardness were higher in QF than in SF samples. Springiness results were similar among the QF and SF persimmons held at different storage temperatures. For all storage temperatures, QF persimmons had a high soluble tannin content. All of the sample, the average soluble tannin contents of QF is 236.09 mg%. On the other hands, those of SF is 226.87 mg%. The results indicate that freezing rate and holding temperatures have significant effects on dried persimmon texture, soluble tannin level, and free sugar content. Further studies that include sensory evaluations are needed to determine the optimum freezing rate and holding temperature for dried persimmons.