| 摘要 |
The present invention relates to a method for producing ice ripe persimmon containing a red ginseng ingredient, whereby both red ginseng and ripe persimmons can be ingested, thereby improving taste and functionality of the ice ripe persimmon, and ripe persimmon solids can be easily separated, thereby easily scooping the ice ripe persimmon. The method for producing ice ripe persimmon comprises the steps of: removing peels, seeds, and taps from ripe persimmons, followed by mashing, to obtain a ripe persimmon grain juice; mixing 90 wt% of the ripe persimmon grain juice with 10 wt% of a red ginseng extract to obtain a ripe persimmon mixture; and placing a predetermined amount of the ripe persimmon mixture in a packing container, followed by sealing and quick freezing, to complete the ice ripe persimmon. According to the present invention, the ripe persimmons are mashed, and processed into a grain juice type, so the ripe persimmon solids can be easily separated when the ice ripe persimmon is thawed, thereby easily scooping the ice ripe persimmon; and the ripe persimmons and the red ginseng extract are mixed at a predetermined ratio, so both of the red ginseng and the ripe persimmons can be ingested, thereby improving taste and functionality of the ice ripe persimmon. Furthermore, the preservability of products can be improved since the ice ripe persimmon contains maltol and the like, which are antioxidative ingredients of red ginseng. |
