Nixe spodticaiiy, it is about a method of producing persimmon bincgar powder through which xtracts from persimmon leaves are added to concentrated persimmon vinegar and spary-dricd. This technique is the best method of manufacturing persimmon vinegar powder, reduces the loss of nutrents during the curing process.

Persimmon (Diosoyros kaki) is an alkali fruit which is nuitritious and contain 11-15% sugar such as fructose and gducose, about 20#50mg/100g of Vitamin C (which is about 5-12 times more than an applc), and mire mivcrals than an applc.

Not only aly that, it is full of Vitamin A and tannic acid(which is produces the astingent tastes).

Tannic acid works to heal diarrhea or stomachaches, and is known aiso to lower blood pressure without affocting the beart rate, so that there are many researches going on about persimmon as a medicine, as well as a fruit.

The national produce of persimmon was 155, 111 ton (in 1992), but has been increasing yearly to about 239,570 ton in 1997. There in also an increase in the areas, which produce persimmon. The returns form producing and selling persimmon are greater than that of apples or other frults, and significant increase in production area and amount is expected. in order to match such expectations, there is a need for the development of methods in using persimmon as a food and also as a medicine On the other hand, making persimmon into vinegar and consuming the product has been ! used as a way to nminizc the effect of the beneficial nutients in perssimmon for along time, in a book called"San-Iim Kyung-jae" of the late Cho-sun Dynasty, persimmon vinegar is wrttcn as a new fruit vinegar. Vmgar is widely used all over the mdd as a seasoning, and since the TCA cycle theory was announced by krebs from England and kipadan from US in 1953, its constituents have been known to have important influences on the metaboism of the human body.

There are many organic acid that are involved in the TCA cycle such as acetic acid in vinegar and vinegar is known to be helpful in reconering from tirodness and making the bood becime alkali through helping with the Te ; l1 cyclc while not storing lactic acid.

Various fruits and grains have been used as the ingredients of binegar, and persimmon vinegar, which is made through fomenting persimmons, has a better flavor that other vinegars such as apple vinegar or brown rice vinegar.

Persimmon vinegar also contains a large amount of tannin, which is poly-phenol compound, and has the effect of strengthening blood pressure and blood vessels, it also contains acetic acid-its main constituent-and many organic acids that arc involved in the TCA cycle, which makes it good for recovering from stress resulting from extreme exercise or work, and also increases appetite and prevents geriatric diseases.

Despite e the fact that persimmon has been used traditionally as a fementing ingredient to make vinegar for a long time, there are only a few studies done about persimmons and persimmon vinegar. Only today, as the interest in health food increased, studies on the e effect of persimmon consumption in the human body and standarized methods for making persimmon vinegar have started. Sugahara did a research on the preference for persimmon beverages (resource: Sugahara, T., et al., on the preference for Kaki beverage.

Nippen Shoukubiir, kogyo Gakkaishe, 33 (4). 281-284. 1987). Nakasima et al produced persimmon vinegar usinsg actobacter (which they separated and extracted during the formentation of persimon), and studied the change in the constiuents of persinmon vinegar as result.

(resoure : Nakasma, W., et al., Changes in the composition of persimmon vinegar induced by Acetobactersp. isolated from 'Sanja' persimmon fruits during the fermentation.

Nippon Shokubin Kogyo Gakkaishi, 34(12). 818-825, 1987). Among Japanese patent rights regarding persimmon vinegar are method of making alcohol beverages using persimmons (resource : Open Japanese patent right No, 56-25104) and method of making persimmon vinager that reduces the contration rate of alcohol in Hood (Opon Japanese patent rights No. 61 224980) Within Korea, mere has been a report that persimmon vinegar of an acidity of 5% was made by separating superior bacteria that produce acetic and cultivating these bacteria (resource : Won-sub Cha, Joon-Hee Park, Jin Gu Kim : Study en the production of persimmon vinegar.

Theses wrtten in Sang-Ju Agricultural Specialized University. 20, 29-32, 1980) also, there was a research done through separating and identifying the major bacteria involved in the be fermentation of persimmon vinegar and finding out the ampount of acetic acid during a developmental study on fast-produced persimmon vinegar.

(resource : Myung-Chan Kim et al, Production of vinegar using persimmon. Korea industrial Bacteriology Magzine. 8 (2). 103-1l1, 1980) There gas been continuous studies in the manufacture of persimmon vinegar such as, Study on the Manufacture of Persimmon Vinegar using Saocharosyces cerevisiae WKS 260 and Acetobacter acetic (resource : Chong-Yun Won et al. Study on the development of fast-prducc vinegar using persimmon.

Korean Nutritional Food Academic Committee Fall Theses Presentations. p. 55. 1994) and study on the Production of I'ersimmon Vinegar using I'ersimrrlons of Low-Quality due to Low Temperature Storage(resource : Jung-Hwa Hong et al. The production of vinegar using perssimmons of low quality due to low temperature storage. Korea Nutritional Food <BR> <BR> 1*. lemic Commitee Megaine. 25(1), 123-128. 1996). As Korean patent rights, there are : method of<BR> <BR> <BR> <BR> <BR> <BR> mai-a persimmon vinegar @: Republic of Korea (ROK) patent Right Announcement No. 93-008120, No. 93-151732, and ROK patent Right Application No. 98-002239), method of producing crude drug ingredients using persimmon vinegar (resource : Open ROK patent Rights No. 96-028915), method of making fast-produce persimmon vinegar (resoure : ROD Ptent Right Announcement No. 98-149279), method of making beverage constituents containing persimmon vinegar (resource : Open Korean Patent Rights No. 97-032521), <BR> <BR> <BR> and method of making persimmon vinegar usinf fertilization dggs of white silky fowl. the all previous studies were limited to the production of persimmon vinegar or the the simple application of already-produced persimmon vinegar to beverages, and failed to extend to the study on the technique of processing liquid persimmon vinegar into a more conveniently edible form.

Persimmon vinegar is used as an acidic seasoning for cooking in Korea, but another major use is to consume it directly as a health food. Generally, it is diluted and consumed with oysta-s or such as a health food, but even though it is extremely diluted, the acidic taste and seent of persimmon vinegar makes it very difficult and painful to drink, and because it is in in liquid firm it is inconvoniont to carry around and difficult to use as an ingredient for cooking.

Thus, a method to improve these disadvantages was in demand. in short, in a way to overcome the extremely strong taste and smell of persimmon vinegar, its inadequacy in direct consummation, the difficulty in handing and mixing with other foods, and other Units in use and application because of its liquid form, the method of making persimmon vinegar into a powder form has been attempted.

So. as a technique of powder zing persimmon vinegar, a method of trapping, persimmon vinegar molecules using dextrin smolecule trapping quality, trapping persimmon vinegar's scent using gum, and then, through a drying process, obtaining powder persimmon vinegar was announced as No. 98-000188 in the Open ROK Patent Rights, However, this method of making powder persimmon vinegar was just an application of the general method of po-zirg liquid, and using this method, there is a difficulty in adoquatdy lessening the acidic taste of persimmon vinegar and capturing its unique flavor.

Especially, because the method involves the pre-processing of persimmon vinegar or maturing me vinegar in a sealed container, the manufacturing process was complicated and took a long time, which made it inadéquate for the powdodzation of vinegar.

Also, because this method used the original liquid of persimmon vinegar, the volume of the container used in process had to be very large, and not only that, the resulting powder contained a low rate of persimmon vinegar constituents and had unstablized concentration rate soo as to need a separate standardizing process.

Thus, the method desperately needed important. Also, when consuming the resulting powder, the flavor of the persimmon vinegar wasn't adequately masked, so the problems that existed when the liquid persimmon vinegar was directly consumed still remained.

Therefore, in developing a method to powderize persimmon vinegar, a process that allowed the control over the smell and tsate of persimmon vinegar to make it adequate indiresct consummation, and also reduce the loss of nutritional constituents had to be found.

This process also had to be standardized and simple so that it was possible to produce high quality persimmon vinegar powder convenently.

[The technical task of this invention] We, the inventors, put an effort in powderzing persimmon vinegar to make it casy to consume, As result, we found out that when mixing pcrimmon leaf extract and other ingredients with persimoon vinegar cincentrate and then powderizing the mixture, the acidic taste of pcrsimmon vincgar can be eliminated and the unique flavor of persimmon leave is added to produce a persimmon vinegar powder mat appeals to the senses, which is also standardized throngh through using concentrated luquid and is conomic. And so, we where able to finish this invention. inshort, the main purose of this invention is present a method to produce a concentrate from persimmon vinegar, and to add persimmon leaf extracts and other ingredients to this concentraten and after putting this through stirring and homogenizing processes, spray-dry and obtaining powder persimmon vinegar.

Another purpose of this invention is to provide powderized persimmon vinegar made through such methods. fThe composition of the invention and its functions] The persimmon binegar powder made through this invention, goes through the following pros : getting persimmon vinegar concentration through concentrating persimmon vinegar uzth a vacuum coeentrator to 12#18° BX using the weight of the concentrated persmmon vinegar as a standard, adding and stirring in persimmon leaf exract 15#30% and cyclo-dextrin

5#9% to the persimmon vinegar concentrate : again, using the weight of the persimmon vinegar a vas a standard, and dissolving lactose 1%5, malto-dextrin 25#30%, gum 5#9% in the stirred liquid, and afterwards, homegenizing the liquid : spray-drying this homegenized liquid and producing the powder.

Below, a more detailed explanation about the manufacturing procedure of persimmon vinegar powder through this invention is presented in sections.

First Process : Obtaining the persimmon vinegar concentrate Obtain persimmon vinegar concentration through concentrating persimmon vinegar with a vacuum concentrator to 12#18% BX : in this process, any persimmon vinegar that used persimmons as its main ingredient can be used is it homemade or commercially bought.

For the purpose of standardizing the process, controlling the increase in volume during the process, and providing the best powderizing condition in which the active constitutents of tl e persimmon vinegar can be maintained, the persimmon vinegar liquid must be conontrated to 12 or more preferably, 14#16% BX. We, the inventors, confirmed that the best concentrated rate of persimmon vinegar to make into powder form is approximately 15% BX, through finding out the best concentrated rate of persimmon vinegar for maintaining its active constituents by analyzing the color, viscosity, pi I, acidity, and organic acid.

Second Process : stirring Using the weight of the concentrated persimmon vinegar as a standard, add and stir in persimmon leaf extract 15-30% and cyclo-dcxtrin 5-9% to the persimmon vinegar concentrate : in this process, the persimmon leaf extract is added to alleviate the acidic taste of persimmon vinegar, and also to enhance its unique flavor. Persimmon leaf extract is made through the following processes : washing the persimmon leaves and steaming it for l~10minutes at 100-120'C, then drying it for 1#2hours using a 35-50°U hot wind : adding 8#12fiters of water per lkg of chied persimmon leaves and boiling for 10#30minutes at 90#100°C, then filtering with a compressing filter and obtaining just the luqid : and using-a vacuum concentrator, concentrating this liquid to 12#18%° BX.

Usng prrrrrn leaf dA that the mm same concentration rate with the persimmon vinegarUsing concentrate enables the strict standardization of the process and the production of high quality powder when spray-dried. Also. cyclo-dcxtrin is added to capture the taste and smell of persimmon vinegar, and among cyclo-dcxtrin, it is best to use cyclo-dcxtrin 7 which captures the smell most efficiently. The stirring in of th mixture of persimmon leaf extract and cylo-dextrin is done for 30-180minutes at 0#20°C, and a brown liquid mixture can be obtainde after this process.

Third Process : Homegenizing When the mixture is sufficiently stirred through the second process, using the weight of the persimmon vinegar concentrate as a standard, add and dissolve lactose 1-5%, malto-dcxtrin 25-35%, gum 5-9% in the stirred lique, and afterwards, homegenize the liquid : in this process, lactose is added to soften the acidic taste of persimmon vinegar, and the biting sour taste lessens significantly due to the addition of lactose. Also adding malto-dcxtrin makes it easier to powdcrizc the liquid, and one or two of the following ingredients--black carrageenan, agar, alginate, guar, gum arabic gum, rocust bean gum, xathan gum, pectin, and carboxymethyl cellulose - are added acconding to weight in order to prevent the e absorption of humidity when powderized, and also to make the powder look shiny.

It is recommended to use arabic gum Homogenizer for 2#10 minutes at 0#20°C, making sure <BR> <BR> <BR> that the mixture is mixed thoroughly. Thus, a homogenized liquid is obtained.

Fourth Process 1 Spray-drying The homegenized liquid obtained through the third process is spray-dried using a spray-dryer and made into powder : The spary-drying is dine using a spray-drycr, at 150~180°C in-air, 80-100C outlet air, and 15000#25000rpm speed of the atomizer.

The homogenized liquid is added to the dryer at a rate of 20#40ml/min. Through this spray-dryng process, a brown, flpwing, high-quality persimmon vinegar powder can be obtained. blow, we would like to explain this invention in further details through real examples.

These examples are presented only for the purpose of explaining the invention in more specific way, and according to the summary of this invention, it is clear to all that this invention is not to be limited by these examples.

Example 1 : A physic dniislry analysis of the qualities of the persimmon vinegar cinccntrate in order find out the best-concentrated rate of persimmon vinegar to make into o powder form, various rates of persimmon vinegar concentrate were produced from persimmon vinegar and their color, viscosity, pll, addity, organic acid. and smell were anayzcd and evaluated. When we measured the original liquid of commer cially sold persimmon vinegar (persimmon 100%, acidity under 4%, Dae-Yang Natural Co.) to find out the concentration rate of solid material with a sugar concentrate measurer (Atago, Japan), it showed as 5. 4%° BX.

We took this persimmon vinegar liquid and vacuum-concentrated it at 5 to make persimmon vinegar encentrate samples of 20° BX, 30° BX, 40° BX, 50° BX, 60° BX, and 70° BX.

We also collected the condensate obtained during the process of concentrating the vinegar to 20°BX, and 40°BX to use in the analysis.

Example-1 : The color of the persimmon vinegar cincentrate The original persimmon vinegar liquid 5. 4° BX, the persimmon vinegar concentrate sarnies of 20° Bx, 30° Bx, 40° Bx, 50° Bx, 60° Bx and 70° Bx all of which we equally diluted to 5.4° Bx, and the condensate from the process of concentrating the vingar to 20° Bx and 40° Bx were analyzed using a aul difference meter (color and color difference meter, Hunter Lab ColorQuest 11, USA), The lighness(L), redness(a), and yellowness(b), wrer measured, and the color difference compared to the unconcentrated original persimmon vinegar liquid (A Eab) was calculated to find out the change in oo) or depending on the level of concentration.

(reference : Table 1) The lightness, redess, and yellowness of the standard white board used for comparison were 92.68, 0.81, 0.86, accordingly. (resource : Jae-chul Song, Hyun-jung Park.

Ihr<BR> <BR> <BR> <BR> <BR> <BR> <BR> <BR> <BR> [Table 1] The difference in color shown by the caculated# E<BR> [Tbble 1] The difference in color shown by the caculated# Eab calculated A Eab Difference in color 0 - 0.5 Very little difference (almost none) 0.5 - 1.5 Little difference 1.5 - 3.0 Just discernable through senses 3. 0 - 6.0 Plainly discernable difference Very bit difference over 12 Categirized as a different color

As the result of f measuring the color of the persimmon vinegar concentrates as described above, the lighteness and yellowness of the original persimmon vinegar liqujd was 56.48 and 17. 95 accordingly, and showed a slight brown persimmon color. I lowever, when diluting a <BR> <BR> <BR> c.. vo i in n.. w l. ii v. i tin 'T'w : c. t. S lwhii'. Uilr lltiiu). f, f ii'I if IU fiJS c. ' Fl yE : i i ii ii : i : i decreased to 12. 39 and 5. 84 acordingly, showing a dark brown color. (ref : Table : 2) Just looking at the 20° Bx concentrate, the color difference was 45.729 from the original liquid, which confirmed the fact that persimmon vinegar changes its color when concentrated, and as the concentration becomes higher, the lightness and yellowness continues to decrease and the color changesto a darker and stronger brown. This showed that even though the concentration was done in a vacuum-concentrator at a low temperature of 55°C, them is a significant browrurg effect. So, in order to maintain the original persimmon color of persimmon vinegar, it is best to concentrate the liquid to the necessary concentration level at a low temperature within a short period time. lTa'Dle 2] The coler and the difference in color among the persimmon vinegar concentate by concentration level Lightness Redness Yellowness Difference in Color ( L ) ( a ) ( b ) (#Eab) 5. 4°Bx original liquid 56. 45 2 3. 95 ; 20° 0° Bx concentrate diluted to 5. 4° Bx 12. 39 2. 44 5. 84 45. 729 30 Bx concentrate diluted to 5.4° Bx 9.26 1.97 4.53 49.104 40° Bx concentrate diluted to 5.4° Bx 8. 61 1 1. 96 4. 20 49. 820 50'lly, 50° Bx concentrate diluted to 5.4° Bx 6.68 2.15 3.77 51.789 t Bx concentrate diluted to 5.4° Bx 5.64 2.42 3.32 52.908 70° Bx concentrate diluted to 5.4° Bx 4.40 3. 09 2.87 54.219 _. Condensate from 20° Bx concentrate 96.01 -0.44 0.53

Example 1-2 : Texture of the persimmon vinegar cocentrates The outward viscosity of the original persimmon vinegar liquid 5.4° Bx, the persimmon vinegar ccxxxWtratc sanplcs of 20° Bx, 30° Bx, 40° Bx, 50° Bx, 60° Bx and 70° Bx were measured using a cylindc-type viscosity mcasurcr (IIaakc RV20 U. K) : the change in shear stress was measured while the shear rate was increased from 0s - 1 to 1,500s - 1 in 1minute at a temperature of 20"0, and the flowing characteristics of the fluid and the outward viscosity was analyzed (resource : Hee-Don Choi et al. The linology characteristics of pear juice Korean Food Science Academic Mazine. 27(6), 845 854. 1995) The change in outward viscosity of the original persimmon vinegar liqujd of 54° Bx and the other persimmon concentrates with various concentrate levels are shown in Figure 1. On Figure 1, (#) refers to the fluid's flowing characteristic of the e 5.4° Bx original persimmon vinegar liquid, (#) the 20° Bx <BR> <BR> <BR> <BR> persimmon vinegar concentrate, (#) the 30° Bx persimmon vinegar concentrate, (#) the 40° Bx<BR> <BR> <BR> <BR> <BR> <BR> persimmon vinegar concentrate, (#) the 50° Bx persimmon vinegar concentrate, (#) the 60° Bx persimmon vinegar concentrate, and (« the 70° 13x persimmon vinczar concentratc.

As shown in Figure 1, the shear stress increased slowly by the concentration level until 30° Bx, and the slope of the Newtonian fluid. However, as the concentration level increased byond 30° Bx, the shear stress inereased suddeoly and showed the flowing characteristics of a pseudoplastic fluid. When comparing the appearance (shear stress/speed, slope of graph) at the sheer speed of 600s-1, there was a big difference from the point of the concentration level of 30° Bx.

Thus, we were able to see that when concentrating persimmon vinegar to a high concentration level over 30° Bx, the viscosity becomes very high from the outward viscosity, the adequate concentration level to simplify and make efficient the manufacture process was a low concentrating level under 30° Bx.

Example 1-3 : The acidity and pH of the persimmon vinegar concentrate The pH and acidity of the original persimmon vinegar liquid of 5.4° Bx, the persimmon vinegar concentrate samples of 20° Bx, 30° Bx, 40° Bx, 50° Bx, 60° Bx, 70° Bx, and the condensate from the process of concentrating the vinegar to 2û° 13x were measured directly with a pH meter (Orion SA520, USA) : the pH meter was put in a suffcient amount of the sample and 1. ON of NaOi was added until the pH of the sample became 8. 1 (0. 2) at room temperature. The acidity was caculated by finding out the amount of acetic acid (1. ON NaOH 1ml acetic acid 0. 06g) using the follwing equation : acidity (%) = (O. Ou number of ni of used 1. ON NaOH) # 100/(weight of sample(g)). (Reference : Table 3) <BR> <BR> <BR> y. ". J : : ? : : : : Table 3, the ) II u. T : Iilltj Cl th C. ( ;. ^. s : : ;',.'. :/l° T ri, r-, rr ; nrr-r ljr, c was 3. ni and 5. 00 accordingly, but as the concentration level increased, the pH level also increased and the acidity decreased to the point where, , al 70° Bx, the pH and acidity were 4.66 and 1.04, The low pH and high acidity of 2.71 and 4.29, which showed that a lot of the acids escaped the needed to be done as less as possible as needed to adequately climinate the biting taste and smell and to spray-dry.

[Table 3] The pH and acidity of persimmon vinegar concentrate PIT 5.4° Bx original liquid 3.81 20° Bx concentrate diluted to 5.4° Bx 4.23 2.54 30° Bx concentrate diluted to 5.4° Bx 4.34 2.02 40° Bx concentrate diluted to 5.4° Bx 4.43 1.65 s0°Bx conceuntrate diluted to 5. 4° Bx 4.51 1.45 60° Bx concentrate diluted to 5.4° Bx 4.58 1.25 70° Bx concentrate diluted to 5.4° Bx 4.66 1.04 condensats Condensate from 20° Bx concentrate 2. 71 ! 4. 29

Example lc-1-4 : The analysis of organic acid within persimmon vinegar concentrates The original persimmon vinegar liquid of 5. 4° Bx, the persimmon vinegar concentrate saT6es of 20° Bx, 30° Bx, 40° Bx, 50° Bx, 60° Bx, 70° Bx and the condensate from the process of concentrating the vinegar to 3J Bx were filtered through a 0. 25um mcmbrancc filter and their organic acid nontent was analyzed with HPLC : Supcico gaz (300#7.8mm ID. Supelco Co.) was used as the column, and 0. 1% phosphoric add was used as the solvent. Using acetic acid, citric acid, lactic acid malic acid, and oxalic acid the solvent movement speed 0.5ml/min 20°C temperature, and standard samples of organic acids were found through UV.(Reference : Table 4) [Table 4j The smoLmt of organic acids in persummon vinegar concentrates by concentration level Acetic acid citric acid Lactic acid Malic acid Oxalic acid (%) (%) (%) (%) (%) 5.4° Bx original liquid 2.342 0.018 0.177 - - 20° Bx concentrate diluted to 5.4° Bx 1.216 0.030 0.133 - - 30° 4°Bx ! 1. 0540. 0330. 309 40 Bx concentrate diluted to 5.4° Bx 0.882 0. 034 0. 379 A O. AOA 50° Bx concentrate diluted to 5.4° Bx 0.751 0.036 0.404 - - out 60° Bx concentrate diluted to 5.4° Bx 0.593 0.034 0.282 - - 70° Bx concentrate diluted to 5.4° Bx 0.492 0.028 0.343 - - Condensate from 20° Bx concentrate 2.159 - 0.0013 -

Undetected As shown in Table 4 studying the change of the organic acid content of the original 5.4° Bx persimmon vinegar liquid and each persimmon vinegar concentrate sample, the amount of lactic acid, lactic acid, and citric acid were found (in this order), and no malic or oxalic acids were found Also, the 2.7° Bx solid matter from the orginal persimmon vinegar liquid contained 2.342% of acetic acid, which is 86. 7% of the tatal acid amount in the solid matter, llowevcr, when concentrated, although the amount of citric acid and lactic acid did not change much, there was a targe decrease in the amount of accctic acid. For instance, in the 70° Bx concentrate, when diluted to 2.7° Bx the acetic acid content of the total acid amount in solid matter decreased to 18.2% Judging by the fact that in the condensate (of 2.6° Bx) obtained white concentrating the vinegar to 20° Bx, the acetic acid content of the total add amount in solid matter was 83.3%, the loss in acetic acid comes in the vinegar concentrates results from its leaving the vinegar in the form of the condensate. As a result, although it is better to have a high acetic acid content when using persimmon vinegar as seasoning in order to produce its unique flavor wit !) only a little amount, the biting taste and smell becomes a disadvantage when consumed directly as a health food, persimmon vinegar should be concentrated to the maximum of 20° Bx. This will allow the elimination of the too strong taste and smell (makeing it easier to consume directly) and make the vinegar more susceptible for spary drying.

Putting together Example 1 as described above, the most adequate concentration level for the production of persimmon vinegar powder is 12#18° Bx (maximum of 20° Bx).

Example 2 : The production production persimmon persimmon leaf extract- Persimmon leaf extract is produced and added in order to alleviate the acidic taste of <BR> <BR> <BR> persimmon rsimmon vinegar, to better the flowing quality of the powder, and to add the unique flavor and taste of persimmon leaves to the powder : 10kg of persimmon leaves were washed many tims and steamed ibr 2 mirés at 110°C, then dried ofr 1 hour using a 40°C hot wind.

Fizz 10 liters of water per 1kg of dried n leaves ere added and it was boded for 20 minutes at 100°C, and then filtered with a compressing filter so that only the liquid was collected.

This liquid was concentrated using a vacuum concentrator, to 15° Bx. 3, 000m ! of persimmon leaf extract was obtained through this process and was sealed and stored at a low temperature storage room of 4°C Example 3 : The production of persimmon vinegar powder and the calculation of <BR> <BR> <BR> the best combination ratio<BR> <BR> <BR> <BR> <BR> in order to find out the best combination tatio in powderizing persimmon vinegar,<BR> 7 different combinations of mixed liquid were prepared and spray-dried using a spray-dryer akawara L-8, Japan), The quality of the powder of each combination was evaluated (reference : Table 5 and Table 6) : in this evaluation, 15° Bx and 20° Bx persimmon vinegar concentrate and 15° Bx persimmon leaf extract was used, as it was shown through Example 1 that the active constituents of persimmon vinegar such as pi I, acidity, and organic acids were quite maintained and the biting flavor of persimmon vinegar was quite eliminated d it these concentration levels. Cyclo-dextrin was added in the persimmon vinegar concentrate and sgtirred in a mixer for 2 hours at 20°C. In this mixture, lactose and malto dextrin DE 10#20%, and Arabic gum was added and dussolved. Afterwards, the liquid was homogenized using homogenizer for five minutes at 5°C and made into powder using a spray-dryer.

The e condition in which the spray-dryer was used was : inlet air temperature <BR> <BR> <BR> outlet air temperaturc 90, atomizer speca 20, 000 rpm, and fced ratc 30ml/min [Table 51 Combination ratio of the constituents of persimmon vinegar powder Persimmon vinegar Persimmon Cyclo-de Lactose Malto-de Arabic Combi nation concentrate leaf extract xtrin xtrin gum ratio (g) (g) (g) (g) (g) (g) 1 20° Bx, 100. 0 - 3.0 4.5 18.0 - 2 20° Bx, 100. 0 - 10.5 7.0 42.0 10.5 3 20° Bx, 100. 0 - 9.0 6.0 36.0 9.0 4 20° Bx, 100. 0 - - 7.0 52.5 10.5 5 20° Bx, 90. 0 15° Bx, 10.0 7.5 2.5 32.5 7.5 6 20° Bx, 80. 0 15° Bx, 20.0 7.5 2.5 32.5 7.5 7 20° Bx, 70. 0 15° Bx, 30.0 7.5 2.5 32.5 7.5 [Table 6] : The viscosity and the characteristics perceived throuph the senses of persmmon vinepar powder humidity absorption volume of molecules sour taste quality of powder combination ratio 1 powder + + + + + + + + + + + + + + + + . _ _ _ _ combination ratio 2 powder + + + + + + + + X + + + + + + + + + + + + + + + combination ratio 4 powder + + + + I + + + + + combination ratio 5 powder + + + + + + + + + + + + combination ratio 6 powder + + + + + + + + + + + + + combination ratio 7 powder + + + + + + + + + + + + + 0

quality of powder : + : very bad, +++++ : very good humidity umidity absorption : + : very little, + + + + + : very much ( ; r ' ; volume of molecules : + : relatively light, +++++ : relatively heavy sour taste : + : very little, +++++ : very strong After evaluating the sour taste, the aabsorption of humidity, the volume of each molecule, and overall quality of powder of each persimmon vinergar powder produced through spray-drying, with combination ratios number 1 to 7, the powder obtained from spray-drying number I ratio absorbed the humidity too much and showed too high a tendency to stick to the walls of the spray-dryer that it was not property powdcrizcd. as shown in Table 6.

Also, some of thespray-dried powder absorbed the humidity of the air immediately after exposure and had a strong burnt taste or smell.Thus, the combination ratio number 2 was spray-dried, adding more hum arabic gum and cyclo-dextrin to prevent the absorption of humidity and to capture sufficiently the refreshing taste and smell of persimmon vinegar.

The powder obtainde from number 2 - combination ratio had a good flowing quality due to the additional Arabic gum, which prevented most of the absorption of humidity, and did not have any bunt smell of taste due to the additional cyclo-dextrin, Also, the powder had quite a noshing smell and taste, However, the concentration rate of the solid matter was 52.9° Bx, and the liquid had a high viscosity, that when sprayed using an atomizer, it formed a long string-tike shape when drying and the powder molecules formed a net-like shape, mach hais a rdtadvety low volume, On the other hand, lactose, Arabic gum, and cyclo-dextrin is expensive compared to other ingredients, so in order to lower the use of the throe ingrdicnts and the concentration rate of the solid matter, combination ratio number 3 was spray-dried Number three showed less string-like formation when spratyed with an atomizer and it powder also had a very hood quality.

Combination number 4 was spray-dried to find out the cyclo-dextrin's capturing effect of taste and smell, and when compared to combination number 2, its powder had a louw quality and the significantly less flavor of persimmon vinegar when examined with senses.

However, we were able to comfirm that cyclo-dextrin has to be added in order to preserve adequately the taste and smell of persimmon vinegar. Also, as a way to prvent the net-like molecule formation of combination number 2, we tried spray-drying combination number 5, 6, and 7 after adding mire persimmon, leaf extract. As a result, we found out that as the content of persimmon leaf extract increased, the poUr absorbed less humidity and had an improved flowing quality, which lead to an overall improvement in the quality of the powder.

The reason that the powder has a higher Quality when more persimmon vinegar extract is added seams to be bacause the persimmon leaf extract contains a significant amount of powder-like high molecule materials which help the liquid to spray-dry easily.

Also, when adding 30% of 15° Bx persimmon concentrate, the unique flavor of persimmon <BR> <BR> <BR> leaves %, were sensed in the powder, including the bitter taste of persimmon leaf extract<BR> eaves were sensed in the powder, including the bitter taste of persimmon leat extract.

In lead to confirm that the adequate amount of addition was about 20%. in conclusion, when the powder is considered better when it absorbs less humidity, and has bigler vdunr, good (lowing quality, and adequately sour taste, the best combination to make good persimmon vinegar powder tumed out to be combination number 6 and However, combination number 7 had the bitter taste of persimmon leaves, so the best comibination seemed to be combination number 6.

Example 4 : The production of persimmon vinegar powder using the best combination Persimmon vinegar powder was produced using the best combination ratio found in Example, 3, and the physicochemical quality of the powder was evaluated and a sense test was performed : 15° Bx persimmon leaf extract 20g and cyclo dextrin 7. t'w'äS test to 80g of 15° Bx persimmon vinegar concentrat and stirred in a mixer for 2 hours at 20°C, then lactose 2.5g, malto-dextrin 32.5g, and Arabic gum 7.5g was added and <BR> <BR> <BR> dissolved in the stirrd liquid. Next the liquid was homogenized in a homogenizer and made into powder using a spray-dryer.

Above is the defailed explantion of a certain aspect of this invention, and it is clear to all that these examples are only deseriptions of the actual experiment which were <BR> <BR> <BR> C ! ' C, 1.. Td j ? ' snVrntir t at thS IP « l0 ? 1 1S iot r ilnitr y tIE :. S CXLIT. r ? lrc_ Thus, the actual limit of this invention is to be defined by the attached claims and their equivalents.

[The effect of the invention] As it is explained above. this invention provides the method of producing persimmon vinegar powder using the technique of adding persimmon leaf extracts and other ingreduents to persimmon vinegar concentrate and powderizing the mixture. According to this invention, the acidic taste of of persimmon vinegar can be dimivatcd and persimmon vinegar powder with the unique flavor of persimmon leave which better appeals to the senses can be produce.

Also, through using concentrates, the process of making persimmon vinegar powder can be standardized and economic.