KR100533779B1 - Preparation of dried persimmon by using red ginseng extracts - Google Patents

Abstract

The present invention relates to a method of manufacturing high-performance dried persimmons by using red ginseng extract when dried persimmons to prevent browning, wrinkles, and the like, and simultaneously ingesting various beneficial ingredients of red ginseng.

 In other words, persimmon is produced and distributed as a dried persimmon because it has the problems of keeping food characteristics and improving shelf-life and market competitiveness.The dried persimmon is still produced by the problems of standardization, high quality, food value and stability in mass production. Not only does it have many problems, but especially the current consumer needs that place a great emphasis on health, and thus, red ginseng is sprayed two times or more after spraying red ginseng extract during drying on peeled persimmons during the persimmon manufacturing process. Eggplant provides a high-performance dried persimmon manufacturing method that retains various functionalities and prevents browning phenomenon without the safety-proven sulfur fumigation treatment.

Description

Functional Persimmon Preparation Using Red Ginseng Extract {Preparation of dried persimmon by using red ginseng extracts}

The present invention by using the various advantages of the red ginseng extract to produce persimmons, while preventing the browning phenomenon, wrinkles, etc. appearing in the drying process as well as the efficiency of production, while maintaining the unique red, fine color of persimmon, red ginseng This branch relates to a manufacturing method that is expected to make a significant contribution to improving the quality and marketability of dried persimmon, such as various active ingredients can be included in the persimmon.

Dried persimmons, widely known as Korean traditional foods, are traditionally produced by peeling harvested persimmons, then stitching them on long strings and hanging them on the eaves or tree branches. However, this traditional method requires considerable labor and takes about 45 days or longer to dry, and the color turns dark red due to the browning phenomenon during drying, which deteriorates its value as a commodity and the external environment such as day and night temperature differences and dew. Since the drying is carried out in the exposed state, there is a significant problem in quality, productability, productivity, etc., such as poor appearance such as wrinkles, and hard surface changes.

Accordingly, in order to solve the problems mentioned above, Korean Patent Publication No. 10-2002-0079923 "Dehumidification drying method and drying apparatus of dried persimmon" and Korean Patent Publication No. 10-1995-0035805 "Method of manufacturing semi-dry using a persimmon persimmon" The dehumidification drying method and drying apparatus of the persimmon can be said to be representative methods.

In brief, the process is carried out by adding a large amount of peeled persimmon in the dryer, followed by sulfur fumigation to prevent browning, and air washing, ripening, low temperature, dehumidification, drying, ripening, shaping, secondary low temperature, dehumidification, drying, etc. Through the process of sequential manufacturing method of dried persimmon.

However, this method provides many advantages such as increased productivity, reduced manpower, and improved merchandise, but it has to be treated with sulfur fumigation, which can lead to controversy of stability, and still satisfies the consumer's desire for uneven quality and addition of functional substances. I can't do it.

On the other hand, red ginseng (six-year-old ginseng without selective steaming and drying) extract is processed with raw ginseng as a shell, and has a network of structural structures directly inside the ginseng shell, so that a large amount of active ingredients are accumulated. During the manufacturing process, the non-enzymatic browning reaction is promoted, and many browning reaction products are formed. Among them, a large amount of antioxidants such as maltol, which is an antioxidant component, are also produced. Inhibitors (Ginsenoside Rh2, Panaxytriol, etc.) are known to be produced.

Therefore, in the present invention, by containing the red ginseng extract as a functional material when drying the peeled persimmon, it retains the various functionalities of red ginseng in the dried persimmon and at the same time, browning phenomenon is naturally prevented even without the untested sulfur fumigation treatment of safety It is a technical task completed with the focus on providing a method for manufacturing standardized, stable, high-quality and high-performance dried persimmon, such as maintaining the color of the color.

When described in detail through the accompanying drawings and the following detailed configuration and operation to achieve the above technical problem is as follows.

When drying dried peeled persimmon during the conventional dried persimmon manufacturing process to produce a high-quality, high-functional dried persimmon by spraying two times the red ginseng extract to dry, the following detailed description.

Prior to this, if you look briefly at the efficacy of red ginseng, red ginseng is steamed and dried without escaping ginseng, and various enzymes attached to the ginseng epidermis are inactivated to prevent deterioration of components during distribution and to prevent starch particles in the tissue. It is very safe for long-term preservation because it is well absorbed and solidified as it is converted into sol → gel state. In addition, the functional aspect of red ginseng has been scientifically identified as having an excellent effect on antioxidant activity, anti-aging effect, anticancer activity.

Such red ginseng is preferably applied to the dried persimmon as a state of the liquid extract, and the following examples.

<Example>

1.Materials and Methods

① Material-We used Sangju Poultry variety grown in Changwon, Korea in 2002.

          (2002. 10. 25 ~ 10. 30 harvest)

② Dried persimmon production method, production period and weather environment

   -Manufacturing method: It was carried out according to general commercial method. (Uniform drying)

   -Manufacturing period: 3 months (2002.11 ~ 2003. 1).

   -Meteorological conditions of manufacturing drying room: November (average temperature 4.1 ℃, average humidity 62.7%), December (average temperature 4.8 ℃, average humidity 65%), January (average temperature -2.1 ℃, average humidity 60.7%).

③ Raw persimmon peeling and fumigation: Persimmon peeling was made using stainless steel knife, and red ginseng extract treatment did not go through the process of producing sulfur fumigation which could cause controversy of stability.

 However, sulfur fumigation of the non-treated group, i.e. the conventional method of sulfur treatment, was fumigation for 20 minutes with 20 g of sulfur per 1 m 3 in a closed drying chamber.

④ Red ginseng extract: 200 g of red ginseng was depressurized, extracted, filtered for 5 hours or more in 1,000 ml of distilled water, and then used for concentration control.

⑤ Extraction timing and method: Extraction of a certain concentration of the extract was sprayed on the surface after peeling the raw material persimmon, and then spray spraying after 7 days. Of course, it is possible to obtain the same result as spray spraying by briefly depositing in the same liquid instead of spray spraying.

⑥ Quality Change Survey Period: The survey was conducted 5 times at 2 week intervals.

⑦ Weight change: Electric indicator scale (SW-1, CAS Co. Korea) was used.

⑧ Hardness measurement: A manual hardness tester was used.

⑨ Chromaticity measurement: The color of dried persimmon surface was measured using a colorimeter (CR-300, Minolta, Japan), and the values of L, a, and b were measured.

Soluble solids content: PR-101 (0-45%) Brix sugar meter was used.

⑪ Water-soluble tannin: measured according to the Folin-Denis method.

Sensory evaluation: Ten trained sensory agents evaluated the surface morphology, taste, aroma, touch and palatability of dried persimmons. Evaluation was carried out divided into upper, middle and lower.

Statistical treatment: All data were expressed as the average of three replicates.

2. Results and Summary

           Table 1. Changes in weight of dried persimmons during production (per g / piece)

   Red Ginseng Extract Inclusion Ratio (%) 0 2 4 6 8 11 0 (no processing zone) 123.86 50.64 54.66 43.43 37.39 39.67 One 116.05 69.32 53.21 45.72 39.32 39.65 5 114.71 76.77 59.42 51.90 42.32 39.72 10 117.33 74.22 62.12 52.12 45.18 40.72 15 128.33 75.33 65.17 53.22 46.12 41.23 20 126.32 76.12 64.32 54.32 49.82 41.98

※ All values are average of 3 experiments

<Result>

 ① The red ginseng treatment group showed less change in weight from the 2nd week than the untreated group, and the 5 ~ 20% treatment group except the 1% extract showed less severe than the untreated group until 8 weeks, but showed similar tendency in all treatment groups at the 11th week.

           Table 2. Changes in hardness (kgf) during the manufacturing process of dried persimmons.

   Manufacture period (incl. Red ginseng extract) 0 2 4 6 8 11 0 1.97 0.42 1.14 1.72 1.06 1.57 One 1.95 0.33 1.14 1.92 1.11 1.61 5 1.89 0.44 1.12 1.62 1.12 1.59 10 1.93 0.39 1.10 1.87 1.31 1.58 15 2.02 0.45 1.17 1.97 1.21 1.60 20 1.98 0.45 1.45 2.00 1.17 1.61

※ All values are average of 3 experiments

<Result>

 ① After 2 weeks, all treatments showed higher values and dropped slightly at 8 weeks.

    There was a tendency to rise again at 11 weeks.

 ② All treatments showed similar tendency except the 20% treatment of red ginseng extract.

          Table 3. Changes in Chromaticity during Dried Persimmon Production (L: Lightness)

   Manufacture period (incl. Red ginseng extract) 0 2 4 6 8 11 0 46.12 47.99 47.99 51.53 50.58 52.96 One 47.13 48.12 47.98 52.12 50.13 52.12 5 19.45 51.44 37.44 51.64 48.59 53.51 10 47.32 50.12 47.00 50.00 49.12 51.12 15 49.72 45.12 37.12 50.12 49.00 50.12 20 48.52 41.44 32.56 45.48 38.66 47.90

 ※ All values are the average of 3 experiments

<Result>

 ① There was no significant change in the total number of days of production in the untreated and all red ginseng extracts.

 ② There was no significant difference between 1-15% of untreated and red ginseng treatments, but slightly lower value of 20% of red ginseng treatments.

       Table 4. Changes in Chromaticity during Dried Persimmon Production (a: redness)

      Manufacture period (Note) Red ginseng extract containing percentage (%) 0 2 4 6 8 11 0 9.34 9.03 8.16 9.97 6.57 8.43 One 9.31 8.72 8.12 9.87 6.51 8.21 5 11.94 8.32 7.85 9.92 5.28 7.99 10 11.87 10.51 9.06 11.28 7.48 8.89 15 10.12 9.99 10.10 10.00 8.21 9.81 20 11.21 11.01 10.80 10.12 8.37 9.99

  ※ All values are average of 3 experiments

<Result>

① All treatments showed slightly lower values at 4 and 8 weeks.

② Red ginseng treatment group showed 15 ~ 20% higher concentration than other treatment groups according to the manufacturing period.

               Table 5. Color Changes during Dried Persimmon Production (b: yellowness)

    Manufacture period (Note) Red ginseng extract containing percentage (%) 0 2 4 6 8 11 0 32.68 23.08 13.66 13.28 15.67 18.01 One 32.12 24.09 12.12 11.34 14.21 17.21 5 34.00 26.93 10.32 12.65 12.58 18.14 10 37.87 20.70 9.85 13.02 12.28 13.73 15 35.09 24.43 11.14 8.65 8.94 8.14 20 32.19 19.92 13.54 5.42 10.71 11.51

 ※ All values are average of 3 experiments

<Result>

① In all treatments, the value tended to decrease according to the manufacturing period.

② All treatments showed similar tendency except 15 ~ 20% of red ginseng extract.

    Table 6. Changes in Soluble Solids Content during Drying of Persimmons.

   Manufacture period (Note) Red ginseng extract containing percentage (%) 0 2 4 6 8 11 0 23.6 30.3 27.7 29.3 37.9 38.7 One 22.5 28.3 28.2 30.3 38.2 38.9 5 20.4 24.4 29.2 35.1 40.5 44.1 10 23.2 29.2 34.2 39.2 43.2 49.2 15 24.2 30.2 35.2 39.8 44.2 50.2 20 23.5 31.2 36.2 40.2 46.2 52.1

※ All values are the average of 3 experiments

<Result>

 ① All treatments showed a tendency to increase with manufacturing period.

 ② All red ginseng extract treatments showed higher values than untreated treatments.

 ③ The higher the concentration of red ginseng, the higher the treatment.

         Table 7. Changes in Soluble Tannin Content during Fermentation (mg% -fw).

   Manufacture period (Note) Red ginseng extract containing percentage (%) 0 2 4 6 8 11 0 1.3 1.5 0.9 1.7 2.1 0.9 One 2.0 1.9 1.9 1.3 0.7 0.7 5 2.0 2.0 0.9 2.1 1.4 0.3 10 2.3 1.2 1.6 2.1 1.7 0.4 15 1.7 1.2 0.9 1.1 0.8 0.5 20 2.0 1.6 1.9 1.3 0.9 0.8

※ All values are the average of 3 experiments

<Result>

① All treatments were irregular until 8 weeks of manufacture but were low at 11 weeks.

Table 8. Sensory Evaluation of Finished Persimmon Products (%)

    Contains red ginseng extract (%) Surface shape flavor incense touch Symbol Prize medium Ha Prize medium Ha Prize medium Ha Prize medium Ha Prize medium Ha 0 20 54 26 30 42 28 21 50 29 29 35 36 20 50 30 One 39 43 18 79 21 0 73 27 0 68 32 0 72 28 0 5 80 15 2 93 7 0 84 16 0 89 11 0 84 16 0 10 32 61 7 60 35 5 57 27 16 21 59 20 35 55 10 15 28 54 18 42 44 14 51 29 20 24 51 25 30 55 15 20 29 48 23 28 55 17 21 49 28 28 42 30 28 51 21

※ All values are the average of 3 experiments

<Result>

 ① All red ginseng treatment group showed higher value in surface shape, taste, aroma, touch, and preference than untreated group.

 ② 1-5% of red ginseng treatment group showed higher value than other treatments (10-15%) in all sensory items.

As described in detail above, the dried persimmon production method provided by the present invention uses red ginseng extract containing a functional material when dried persimmon dried persimmon is a standard product of quality, improving food value and producing a high functional dried persimmon prevention and It is a great invention that can be expected to create high added value economically.

Claims (3)

A method of producing functional persimmon using red ginseng extract, characterized in that the red ginseng extract is sprayed two or more times when dried on the peeled persimmon during drying process. The method of claim 1, The red ginseng extract is a functional dried persimmon production method using red ginseng extract, characterized in that the red ginseng 200g at 1,000 ml of distilled water at least 5 hours under reduced pressure, extracted, and filtered to distilled water in a ratio of 1 to 20%. The method of claim 1, The spraying of the red ginseng extract is a functional dried persimmon production method using the red ginseng extract, characterized in that the selected one of the spray type and immersion method.