Method for preparing persimmon jam by using persimmon and prunus mume, and packaging container for long-term storage and convenient use thereof

Abstract

A method for preparing persimmon jam by using a persimmon and Prunus mume, and a packaging container for the long-term storage and convenient use thereof. The method for preparing persimmon jam by using a persimmon and Prunus mume provides storability and the specific flavor and taste of persimmon jam by adding a functional material of Prunus mume to semi-dried persimmons so as to prepare the persimmon jam, and a packaging container provides the long-term storage and convenient use.

Claims

1. A method for preparing persimmon jam by using a persimmon and a plum consisting of: a semi-dried persimmon preparing step including peeling a fresh persimmon to a thickness of about 1 mm peel thickness and then, drying the peeled persimmon by a natural drying, wherein a semi-dried persimmon is defined that only a shell portion of the peeled persimmon is dried by the natural drying and an inside portion of the peeled persimmon is soft; a plum enzyme preparing step including mixing 100 parts by weight of a sugar to 100 parts by weight of a plum, injecting a mixture of the sugar and the plum into an aging container and then, aging for about 90 to 110 days therein so as to prepare a plum enzyme, wherein the mixture of the sugar and the plum in the aging container is stirred at intervals of 10 days during the aging, wherein the plum enzyme consists of the 100 parts by weight of the sugar and the 100 parts by weight of the plum; a first mixture preparing step including mixing 100 parts by weight of the semi-dried persimmon to 100 parts by weight of the plum enzyme after a seed is removed from the prepared semi-dried persimmon, wherein the first mixture consists of the 100 parts by weight of a deseeded semi-dried persimmon and the 100 parts by weight of the plum enzyme; an aging step including aging the first mixture for 24 hours at room temperature; a second mixture preparing step including mixing 70 parts by weight of the aged mixture by the aging step and 30 parts by weight of a water into a milling machine for milling; a heating step including injecting the milled mixture into a heating cooker and heating at a temperature of 80-100 C. until an occurrence of bubbles; a persimmon jam forming step including lowering the heating temperature of the heating cooker during the occurrence of the bubbles and boiling down so as to make the persimmon jam; and a packaging step including putting the persimmon jam in a prepared persimmon jam packaging container, wherein, the persimmon jam packaging container comprises; an outlet for discharging the persimmon jam to outside located on one end of a main body; a stopper having a screw groove coupled to a screw thread, which is formed at the main body; the main body having a tube for filling the persimmon jam therein and the screw thread formed at both sides; a pressure push stick located at the other end of the main body opposed to the outlet and formed to be gradually introduced into an inside of the main body so as to discharge the persimmon jam to outside; a push stick protective cap having a screw groove coupled to the screw thread of the main body so as to protect the pressure push stick; and a persimmon jam discharge portion coupled to an outside of the outlet and made of a silicone or an urethane.

Description

BRIEF DESCRIPTION OF DRAWINGS

(1) The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which:

(2) FIG. 1 is a flow chart illustrating a method for preparing persimmon jam by using a persimmon and a plum according to the present invention; and

(3) FIG. 2 is a sectional view illustrating a packaging container for the long-term storage and convenient use thereof according to the present invention.

BEST MODE

Mode for Invention

(4) Hereinafter, a method for preparing persimmon jam by using a persimmon and a plum (Prunus mume) and a packaging container for the long-term storage and convenient use thereof according to the present invention will be described in detail with reference to a preferred embodiment.

(5) FIG. 1 is a flow chart illustrating a method for preparing persimmon jam by using a persimmon and a plum according to the present invention.

(6) As shown in FIG. 1, the method for preparing persimmon jam by using the persimmon and the plum (Prunus mume) according to the present invention includes:

(7) a semi-dried persimmon preparing step (S100) for peeling a fresh persimmon and then, preparing a semi-dried persimmon using a drying apparatus or a natural drying;

(8) a plum enzyme preparing step (S200) for mixing 100 parts by weight of a sugar to 100 parts by weight of a plum (Prunus mume), injecting the mixture into an aging container and then, aging the mixture for 90110 days therein so as to prepare a plum enzyme;

(9) an aging step (S300) for removing a seed from the prepared semi-dried persimmon and soaking 100 parts by weight of the semi-dried persimmon in 100 parts by weight of the plum enzyme to be aged for 24 hours at room temperature;

(10) a mixing step (S400) for injecting 70 parts by weight of a material aged by the aging step and 30 parts by weight of a water into a milling machine to be mixed;

(11) a heating step (S500) for injecting a mixture included in the water into a heating cooker and heating at a temperature of 80100 C. until an occurrence of bubbles;

(12) a persimmon jam forming step (S600) for lowering the heating temperature of a heating cooker during the occurrence of the bubbles and boiling it down so as to make the persimmon jam; and

(13) a product finishing step (S700) for putting the persimmon jam in a prepared persimmon jam packaging container to be sealed.

(14) In the semi-dried persimmon preparing step (S100), after the fresh persimmon is peeled, the semi-dried persimmon is prepared by using the drying apparatus.

(15) More concretely, the tap of the harvested fresh persimmon is cleanly trimmed and then, the trimmed persimmon is thinly peeled by a peeling apparatus.

(16) Preferably, the peeling thickness is about 1 mm.

(17) Then, the outer portion of the peeled persimmon is dried by the drying apparatus and the inner portion of the peeled persimmon becomes soft.

(18) In other words, a semi-dried state is manufactured to be a semi-dried persimmon. According to the National Institute of Korean Language, the semi-dried persimmon is defined to have about 55%60% of moisture after a harvested persimmon is peeled and dried by cold-air drying or natural drying.

(19) In the plum enzyme preparing step (S200), after 100 parts by weight of the sugar are mixed with 100 parts by weight of the plum to be injected into the aging container and aged for 90110 days therein so as to prepare the plum enzyme.

(20) More concretely, fully aged plums in a natural state are harvested, and water is removed after cleanly washing the harvested plums.

(21) Thereafter, after 100 parts by weight of the sugar is mixed with 100 parts by weight of the plum to be injected into the aging container, the mixture is aged for 90110 days therein so as to prepare the plum enzyme.

(22) At this time, during aging thereof, it must be mixed well at intervals of 10 days in order that the plums are well aged. Here, after 100 days, it takes the plums out the aging container so as to prepare the plum enzyme.

(23) The plum is good for fatigue and physical constitution improvement. Also, the plum serves to improve a liver function, protects the liver, and has excellent detoxifying properties.

(24) In addition, the plum is good for an indigestion, a gastroenteric trouble, a chronic constipation, and a skin care. Also, the plum servers to lower a fever, eliminate the inflammation, increase the absorption of calcium, and provide a powerful bactericidal and insecticidal actions on the human body.

(25) In present invention, the functionalities of the plum are provided to the semi-dried persimmon, so that the persimmon jam is manufactured.

(26) In the aging step (S300), after the seed is removed from the prepared semi-dried persimmon, 100 parts by weight of the semi-dried persimmon are soaked, from which the seed is removed, in 100 parts by weight of the plum enzyme to be aged for 24 hours at room temperature;

(27) More specifically, after the seed is removed from semi-dried persimmon, 100 parts by weight of the semi-dried persimmon are soaked in 100 parts by weight of the plum enzyme to be aged for 24 hours at room temperature.

(28) Then, in the mixing step (S400), 70 parts by weight of the material aged by the aging step and 30 parts by weight of the water are injected into the milling machine to be mixed.

(29) Continuously, in the heating step (S500), the mixture included in the water is injected into the heating cooker and heats at a temperature of 80100 C. until the occurrence of the bubbles.

(30) Thereafter, in the persimmon jam forming step (S600), the heating temperature of the heating cooker is lowered during the occurrence of the bubbles and boils it down so as to make the product (persimmon jam).

(31) Finally, in the product finishing step (S700), the persimmon jam is put in the prepared persimmon jam packaging container to be sealed, thereby completing the product.

(32) Referring to an example, firstly, after the fresh persimmon is peeled and then, the semi-dried persimmon is prepared by using the drying apparatus.

(33) Then, the sugar of 10 kg is fully mixed with the plum of 10 kg and the mixture is injected into the aging container and then, puts a lid thereon and ages the mixture for 90110 days therein so as to prepare the plum enzyme.

(34) Then, after the seed is removed from the prepared semi-dried persimmon and soaks the semi-dried persimmon of 10 kg in the plum enzyme of 10 kg to be aged for 24 hours at room temperature.

(35) Then, the aged material of 7 kg and the water of 3 kg are injected into the milling machine to be mixed.

(36) Then, the mixture included in the water is injected into the heating cooker and heats at a temperature of 80100 C. until then occurrence of bubbles. Thereafter, the heating temperature of the heating cooker is lowered during the occurrence of the bubbles and boils it down so as to make the persimmon jam.

(37) Finally, the persimmon jam is put in the prepared persimmon jam packaging container to be sealed, thereby completing the product production.

EXAMPLE: PERSIMMON JAM MADE IN ACCORDANCE WITH THE PRESENT INVENTION

(38) There is the persimmon jam produced according to the conditions set out in above example.

COMPARATIVE EXAMPLE: PERSIMMON JAM MADE SEMI-DRIED PERSIMMON OF 7 KG AND PLUM ENZYME OF 3 KG

(39) Firstly, a sugar of 10 kg is fully mixed with a plum of 10 kg and injects the mixture into an aging container and then, puts a lid thereon and ages the mixture for 90110 days therein so as to prepare the plum enzyme.

(40) Then, after the seed is removed from the prepared semi-dried persimmon and soaks the semi-dried persimmon of 7 kg in the plum enzyme of 3 kg to be aged for 24 hours at room temperature. Then, the aged material of 7 kg and the water of 3 kg are injected into the milling machine to be mixed.

(41) Then, the mixture included in the water is injected into the heating cooker and heats at a temperature of 80100 C. until then occurrence of bubbles. Thereafter, the heating temperature is lowered during the occurrence of the bubbles and boils it down so as to make the persimmon jam.

(42) Experiment 1: Sensory Test

(43) A sensory test is carried out on the persimmon jam (example) according to the present invention and the persimmon jam (comparative example), in that the amount of the semi-dried persimmon is larger than that of the plum enzyme, by means of sensory test agents (30 agents having at least two years sensory test experience; 15 males and 15 females), dividing into taste, flavor, color and overall preference (five-point measurement: 1: very poor, 2: poor, 3: average, 4: good, 5: very good). The results are shown in Table 1.

(44) TABLE-US-00001 TABLE 1 overall taste Flavor color preference Example 5 4 5 5 Comparative 2 2 3 3 example

(45) As can be seen from the Table 1, the example shows high scores in all items in comparison with the comparative example.

(46) That is, the example of the present invention has higher points than the comparative embodiment in all items. In the persimmon jam according to the present invention, since the plum (Prunus mume) neutralizes the distinctive aroma and flavor of the persimmon, it has higher points than the persimmon jam of the comparative embodiment in all items such as taste, flavor, and color.

(47) If the persimmon jam prepared by the above method is tasted with the bread etc., unique functional materials of the persimmon and the plum can be taken and it is convenient to eat in a busy society.

(48) On the other hand, in order to solve the eating discomfort, the persimmon jam packaging container for containing the persimmon jam therein utilizes a syringe type packing container.

(49) As shown in FIG. 2, the persimmon jam packaging container (100) includes:

(50) an outlet (110) for discharging the persimmon jam to outside located on one end of a main body;

(51) a stopper (120) having a screw groove coupled to a screw thread, which is formed at the main body;

(52) the main body (130) having a tube for filling the persimmon jam therein and the screw thread formed at both sides;

(53) a pressure push stick (140) located at the other end of the main body opposed to the outlet and formed to be gradually introduced into an inside of the main body so as to discharge the persimmon jam to outside; and

(54) a push stick protective cap (160) having a screw groove coupled to the screw thread of the main body so as to protect the pressure push stick.

(55) The outlet (110) is located on one end of the main body so at to discharge the persimmon jam to outside.

(56) As described above, the outlet and the pressure push stick are protected through the stopper and the push stick protective cap.

(57) In case of the conventional syringe type packaging container, if it is pressed, the corresponding liquid etc. is easily discharged. Accordingly, if the children accidentally presses the packaging container of the present invention, the persimmon jam is easily exposed to outside. However, the stopper and the push stick protective cap can server to avoid this problem.

(58) The main body (130) has the tube for filling the persimmon jam therein and the screw thread formed at both sides.

(59) The pressure push stick (140) serves to discharge the persimmon jam to outside and is located at the other end of the main body opposed to the outlet and formed to be gradually introduced into an inside of the main body.

(60) On the other hand, the persimmon jam packaging container further includes a persimmon jam discharge portion 150 coupled to an outside of the outlet and made of an elastic material such as a silicon material or an urethane material.

(61) In other words, the persimmon jam discharge portion of the silicon material is coupled to the outlet formed at the main body, so that it is very useful when the persimmon jam is spread on bread.

(62) According to the present invention, the functional materials of the plum are added to the semi-dried persimmon to prepare the persimmon jam, thereby providing a storability of the persimmon jam and distinctive flavor and taste thereof.

(63) Since the persimmon jam discharge portion is a soft such as a silicon material or an urethane material and an end of the pressure push stick is corresponded to the outlet in terms of a shape, the persimmon jam stored in the main body can be discharged to outside to the end.

(64) Since the description of the present invention is a mere embodiment for structural and functional description m, it must not be interpreted that the scope of the present invention is limited by the embodiments described in the text. That is, since the embodiments can be variously changed and have various forms, it should be understood that the scope of the invention includes the equivalents for realizing the technical concept. Also, since the specific embodiments do not include all objects and effects presented by the present invention, the scope of the present invention is not limited by them.

(65) While the present invention has been described with respect to the specific embodiments, it will be apparent to those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the present invention as defined in the following claims.

INDUSTRIAL APPLICABILITY

(66) According to the present invention, the functional materials of the plum are added to the semi-dried persimmon to prepare the persimmon jam, so that it provides a storability of the persimmon jam and distinctive flavor and taste thereof, thereby being utilized in the field of the manufacturing using a persimmon and a plum.