| 摘要 |
The present invention relates to a method for making a ripe persimmon jam containing red ginseng ingredients, whereby the ripe persimmon jam has improved taste and functionality through the ingestion of a ripe persimmon and red ginseng, improved texture by increasing the viscosity of the jam, and excellent preservability through an antioxidative action of the red ginseng. The method comprises the steps of: removing peels, seeds, and taps from ripe persimmons, followed by mashing, to obtain a ripe persimmon grain juice; mixing the ripe persimmon grain juice, sugar, starch syrup, and a red ginseng liquid at a weight ratio of 60:30:5:5 in a heating container, followed by heating, stirring, and concentrating; cooling the concentrated mixture to room temperature, placing the cooled mixture in a packing container, and then sterilizing the mixture. According to the above technical feature, both the ripe persimmon and the red ginseng can be ingested, thereby improving taste and functionality; the physical properties of general jams can be expected even though the pectin content of the ripe persimmon is low; and the preservability can be improved through an antioxidative action of the red ginseng. |
