KR100646521B1 - Method in making Slice of Dried-Persimmon by removal of astrigency and softening in Persimmon - Google Patents

Abstract

(1) The technical field to which the invention belongs

Food manufacturing method to remove the bitter taste remaining after persimmon dried

(2) Purpose of the invention

Dried persimmon is a processed product of astringent persimmon, which has been rapidly increasing in recent years, and after the completion of manufacturing, it has a low taste.

(3) Composition of invention

After screening the persimmons, the persimmons were removed and softened before peeling. The persimmons were cut into 4-8 pieces after peeling, and 10 g of sulfur was fumigated for 15 minutes, followed by hot air drying at 25-30 ° C for 20 hours, followed by sun drying. Method of producing persimmon dried.

(4) effects of the invention

Dehydration and softening of persimmons to produce persimmons makes the dried persimmons completely removed and no residue remains. The manufacturing period is shortened by 3 to 4 days, and the taste and color are improved and the texture is soft.

Dried persimmon, dried persimmon, Qingdao, desorption and softening, ethylene gas

Description

Method for manufacturing dried persimmon by desorption and softening {Method in making Slice of Dried-Persimmon by removal of astrigency and softening in Persimmon}

1 is a flowchart showing a process for preparing dried persimmon by desorption and softening.
2 is a cross-sectional view of dried persimmons produced by desorption and softening and dried persimmons.

The present invention is a manufacturing method that can completely eliminate the astringent taste that may remain after the production of persimmon dried, more specifically, if the low temperature is continued during drying the dried persimmon is not properly aged, so the astringent taste remains after the completion of manufacturing The merchandise may fall and consumers' perception may deteriorate. In addition, the persimmon maturity of persimmon is different from each other, and the surface color of the persimmon is different.The persimmon degassing and softening agent is processed before the peeling of persimmon, and the persimmon dehydration is promoted by ethylene gas. The present invention relates to a manufacturing method that does not have any astringent taste in the surface and promotes coloring and maturation by ethylene gas, which makes the surface color of the product more bright red than the conventional method and shortens the manufacturing period by 3 to 4 days.
Dried persimmons are usually cut into 4 ~ 8 pieces according to the size of persimmon, and then sulphurized and dried. After drying for 20 hours in hot air to remove only surface moisture, the product is dried.
When persimmon is dried by sun drying as described above, it is affected by the gaseous phase, but if low temperature is maintained during the drying period, there is a problem in that the ripening is not performed properly and partially astringent taste remains.

Accordingly, the inventors of the present invention have made efforts to solve the above problems, and as a result, desorption and softening of a thin persimmon with an etepon solution, the persimmon is peeled off to produce persimmon, and desorption is promoted by ethylene gas to promote maturation and coloring. After the completion of the manufacturing of persimmon dried, the astringent taste is not left at all, the product color is uniformly bright red, and the productability is increased and the manufacturing period can be shortened by about 3 to 4 days to complete the present invention.
Accordingly, an object of the present invention is to provide a method for producing dried persimmon with high commerciality without any astringent taste consisting of a process of peeling and drying persimmon after decoupling and softening the persimmon persimmon with etepon liquid.

The present invention features a method for preparing persimmon dried by peeling and drying the persimmon persimmon and softening the persimmon.
The present invention will be described in detail as follows.
According to the present invention, desorption and softening of the sensitized sensitizer with an etepon solution to the extent that it is not difficult to remove the sensitized sensitized sensitized dried persimmon peeled off the persimmons make the product excellent in color and taste. That is, according to the present invention, even when the low temperature is continued during the drying period, the ripening of the red persimmon is completely completed, and after the completion of manufacturing, no astringent taste remains, and the manufacturing period can be shortened by about 3 to 4 days compared to the existing method. The surface color of the product is promoted uniformly to bright red, so that high-quality dried persimmon can be produced.

Dried persimmon manufacturing method of the present invention will be described in detail for each process with reference to FIG.
Dried persimmon production method of the present invention is a thin persimmon screening, desorption and softening treatment, cut into 4 to 8 pieces after peeling, sulfur fumigation, hot air drying and sun drying process.
Screening process 1st process
First, select non-commodity departments, such as bottles of persimmons, malformations, and soft fruits, and then arrange them in shelves or boxes.
Desorption and softening of the second process silver persimmon
Degreasing and softening agents (including etepon liquids and KOH) and cotton wool are prepared by degreasing and softening the thin persimmons in the shelves or boxes.
Existing persimmon dried method was peeled and dried immediately after the selection of persimmon, in this case, if the low temperature continues during the drying period, the ripening is not properly achieved, such as a bitter taste and product color is not uniform. Therefore, in the present invention, as part of solving the above problems, decoupling and softening the persimmon persimmon before peeling persimmon. The method and conditions for degassing and softening the persimmons will be described in detail.
Put cotton wool coated with thin persimmon, desorption and softening liquid (Etepon liquid) on a shelf and cover with vinyl to keep the ethylene gas from leaking. The main components of the desorption and softening solution were etepon solution and KOH, and commercially available carx was used in the experiment for the present invention. At this time, KOH component helps to generate ethylene gas effectively, and etepon produces plant ethylene, which is a kind of plant hormone that promotes aging of plants, and promotes coloring of fruits and vegetables and promotes ripening. It is one of the growth regulators.
The drug used was 5cc per 15kg of persimmon persimmon, and the method of use was placed in a shelf on the shelf after carex was buried on cotton wool. In order for the red persimmon to be effectively infiltrated and softened, the ethylene gas from the cotton wool should be sealed to prevent leakage, and in order to make high quality dried persimmons, the red persimmon should be properly de-inserted and softened. The rate of desorption and softening of the persimmon by ethephonic liquid is greatly affected by the ambient temperature and the amount used. The higher the temperature and the higher the amount used, the faster the desorption and softening rate. Therefore, if the long time exposure to the sensation of the sensation of the sensation, the sensation of the sensation may be impossible to peel off the machine, and when the persimmon is made with persimmon, the quality is lowered. . Therefore, in the beginning of November, the temperature and duration of persimmon desorption and softening were less than 50 hours at room temperature (average temperature 12.5 ℃), 48 hours at 20 ℃ constant temperature, 96 hours at 15 ℃ constant temperature, and 144 hours at 10 ℃ constant temperature. Within 168 hours at a constant temperature of 5 ℃, the marginal hardness of the thin persimmon that can be peeled off is 900 ~ 1000g / cm ² .
Cut into 4 ~ 8 pieces after 3rd process peeling
After peeling the persimmon and softened persimmon as described above is cut into 4-8 pieces according to the size of the persimmon.
4th process sulfur fumigation
Sulfur fumigation is carried out after putting the flakes on the shelf. The amount and time of fumigation is 100 kg of raw persimmon per 1 m ³ of fumigation chamber and 10g of sulfur for 15 minutes. If the amount of fumigation is long or the fumigation time is long, the surface of the product is thick, hard, and the taste is degraded.
Sun drying after the 5th process hot air drying
The fumigation persimmon is hot air dried to the extent that only the surface moisture is removed. The temperature is applied for 20 hours in the range of 25 ~ 30 ℃. At this time, if the drying time is too long, persimmons are over-dried, which makes it difficult for natural ripening to take place in the sun drying. If the drying time is too short, mold is likely to occur during drying. . Properly dried hot air dried persimmon dried in the aging room, so that the persimmon dried with the appropriate moist and beautiful appearance intended in the present invention can be produced. A specific example of the method of manufacturing dried persimmon of the present invention is shown in the flowchart of FIG. 1.

하기 표2는 탈삽 및 연화처리후에 제조된 감말랭이와 기존의 방법으로 제조된 감말랭이의 제조소요일과 관능적 품질평가 결과이다. 제조소요일은 감말랭이의 적절한 촉촉함과 미려한 외관을 나타낼때 건조를 끝내며 그때까지 소요된 건조일수이다. 그리고 관능적 품질평가는 맛, 색깔, 기호도로 구분하여 훈련받은 평가원 남, 녀 10명을 대상으로 5점 평정법을 사용하여 측정하였다. 하기 표2에서 보듯이 기존의 방법으로 감말랭이를 제조하는 것보다 탈삽 및 연화처리후 감말랭이를 제조하면 에틸렌가스에 의해 감의 성숙과 착색이 촉진되어 감말랭이의 제조기간도 3-4일 정도 단축할 수 있었고, 맛과 색깔이 우수하여 전체적인 기호도가 뛰어났다.
[표 2] 제조소요일 및 관능적 품질평가

^*제조소요일: 제품이 완료될때 까지의 건조일수
^**관능적 품질평가: 1(아주나쁘다) - 3(보통이다) - 5(매우좋다)
하기 표 3은 제조완료후의 각각의 감말랭이 품질특성 결과이다. 당도는 과육 5g을 증류수로 20배 희석하여 mixing하고 얻어진 상등액을 굴절당도계로 측정하였고, 떫은맛 지수는 제조완료후의 감말랭이에 남아있는 떫은맛을 0(떫은맛을 전혀 못 느낌) - 1(떫은맛을 조금 느낌) - 5(떫은맛이 강함)의 5등급으로 나누어 평균하여 표시하였고, 수분함량은 과심부와 표피부로 분리하여 105℃ 상압가열건조법으로 측정하였고, 경도는 Rheometer(Compac-100, Sun Scientific Co., Japan)로 측정하였으며 Adaptor는 식품의 점탄성용 측정시 사용되는 No.25를 사용하였다. 하기 표3에서 보듯이 기존의 방법으로 감말랭이를 제조하는 것 보다 탈삽 및 연화처리후 감말랭이를 제조하면 경도가 낮아 조직감이 훨씬 부드럽고 제조완료후의 떫은맛은 전혀 남지 않았다.
[표 3] 제조완료 후의 감 말랭이 품질특성

^* 0(떫은맛 전혀 못 느낌) - 1(떫은맛 약간 느낌) - 5(떫은맛 강함)
이상의 결과로 보아 기존의 방법으로 감말랭이를 제조하는 것 보다 탈삽 및 연화처리후 감말랭이를 제조하면 떫은맛도 전혀 잔류하지 않고 기호도도 높은 감말랭이를 생산할수 있다. 그래서 본 발명은 탈삽 및 연화처리후 감말랭이의 제조방법을 제공한다.The dried persimmons produced by the above process are shown in the following table,
Table 1 shows dried persimmons prepared by desorption and softening and dried persimmons.
Table 2 shows the results of manufacturability and sensory quality evaluation of dried persimmons after desorption and softening, and by conventional methods.
Table 3 shows the results of the dried persimmon quality characteristics after preparation.
Table 1 is a photograph of the dried persimmon after preparation, the dried persimmon prepared after desorption and softening process is more bright red than that produced by the conventional method and uniformly colored.
[Table 1] Photos after completion of manufacturing

Table 2 shows the manufacturing days and sensory quality evaluation results of the dried persimmons and the dried persimmons prepared by the conventional method after desorption and softening treatment. The days of manufacture are the days of drying up to the end when the persimmons are properly moist and beautiful in appearance. In addition, sensory quality evaluation was performed using five-point rating method for 10 men and women who were trained according to taste, color and preference. As shown in Table 2 below, when the persimmon is prepared after desorption and softening, the persimmon maturation and coloring is promoted by ethylene gas, and the production period of persimmon is about 3-4 days. It could be shortened and the taste and color were excellent, so the overall preference was excellent.
[Table 2] Manufacturing Day and Sensory Quality Evaluation

^* Date of manufacture: Number of days to dry
^** Sensory Quality Rating: 1 (Very Bad)-3 (Normal)-5 (Very Good)
Table 3 shows the results of the dried persimmon quality characteristics after completion of the preparation. The sugar content was measured by diluting 20g of the pulp with distilled water 20 times and mixing and measuring the supernatant obtained by refractometer.The astringency index is a bitter taste of 0 (no taste at all) in the dried persimmons. )-5 (strong taste) was divided into 5 grades and averaged, and the water content was separated into the deep and skin parts and measured by 105 ℃ atmospheric pressure drying method. The hardness was measured by Rheometer (Compac-100, Sun Scientific Co., Japan), and Adaptor used No. 25, which is used for measuring viscoelasticity of food. As shown in Table 3 below, when the persimmon was prepared after the desorption and softening treatment, the texture was much lower and the texture was much softer than the preparation of persimmon by the conventional method.
[Table 3] Dried persimmon quality characteristics after completion

^* 0 (not a bit salty)-1 (slightly bitter)-5 (strong bitter)
As a result, the production of dried persimmon after desorption and softening treatment can produce a dried persimmon with high taste and high taste rather than the production of persimmon by the conventional method. Thus, the present invention provides a method for preparing persimmon dried after desorption and softening.

When persimmon is manufactured by conventional methods, the astringent taste remains after the completion of manufacturing according to the ripeness of persimmon and the temperature. It can be shortened by 4 days, and the taste and color are good and the organization is soft, so it can contribute to the promotion of consumption of persimmon and increase of income of manufacturing farmers.

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Claims (2)

After screening thin persimmons, degassing and softening process is carried out using 5cc per 15kg persimmon with persimmons that generate ethylene gas before peeling.The limit softening hardness is 900-1000g / cm ² , and Method of producing persimmon dried, including the process of cutting the persimmon peeled into 4 to 8 pieces after peeling and fumigation with sulfur, followed by hot air drying and then sun drying. Persimmon dried by the method of preparing persimmon

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