KR100862007B1 - A producing method of semi-dry persimmon - Google Patents

Abstract

A method of manufacturing semi-dry persimmons is provided to increase sweetness and taste of persimmons and to maintain its original color and shape for a long time. A nice ripe persimmon is subjected to remove the astringency from persimmon, dried with a wind(less than 70Hz) at 5 to 23deg.C for 20 to 26hr in a drying room, aged at 25 to 33deg.C for 24 to 36hr and dried with a wind(less than 70Hz) at 5 to 23deg.C in the drying room to a moisture content of 55 to 70%. The dried persimmon is stimulated by shaking the stem circumference of the dried persimmon to inhibit the formation of hard fibrous tissue and dried with a wind(less than 70Hz) at 5 to 23deg.C in the drying room to a moisture content of 55 to 70%.

Description

A manufacturing method of semi-dry persimmon

The present invention relates to a semi-dry manufacturing method, and more particularly to a semi-dry manufacturing method having a jelly texture inside.

Persimmon is a deciduous arborescent of the persimmon tree distributed in central and northern China. Persimmon is one of the most nutritious fruits with less moisture than other fruits, but contains about 14% of glucose and fructose. Persimmon contains less organic acid but contains pectin and carotenoids. It also contains a lot of potassium and magnesium as tannins, vitamin C, vitamin A and inorganic salts, which make it astringent and prevent hypertension and lower blood alcohol. Vitamin A is 400 units (IU) / 100g is very high and contains a lot of vitamin C. In particular, vitamin C in persimmon is a form of vitamin C precursor, and unlike ordinary vitamin C, it is not easily destroyed when exposed to heat, water, or air.

In addition, the tannin component of persimmon is good for digestive diseases such as gastric ulcer and diarrhea, which is due to the strong astringent action of tannic acid. Converging action of tannic acid is also effective for the recovery of burns. Persimmon tannins have long been used as a paralytic. A stroke is usually caused by high blood pressure, and refers to a paralysis state following cerebral hemorrhage. Gamma tannin is used as a paralytic drug because it has a high blood pressure preventing effect. In addition, tannins are effective in preventing or treating frostbite or hand and feet, and are used to soothe inflammation or skin. Tannins prevent inflammation and promote the healing of inflammation and skin rashes. In addition, tannins have a strong anti-toxic effect when applied to a wound when bitten by a snake. Tannin's most important effect is to bind nicotine and release it in vitro. Tannins also bind well with other harmful metals, detoxify, penetrate pathogens, bind and coagulate proteins, and kill the bacteria.

In Dongbobom, he had to eat hongsi when he had sore throat or thirst. Persimmons and persimmon leaves are very beneficial for health, so they are often taken as fruit, persimmon leaf tea, or porridge, and are useful for the prevention and treatment of circulatory disorders such as high blood pressure and adult diseases such as diabetes.

However, persimmon exhibits a variety of functions beneficial to the human body as above, but the technology for long-term storage of persimmon to date is insufficient. Since ancient times, persimmons are eaten as it is, or dried and processed into various foods such as persimmon (red persimmon), hongsi, persimmon, persimmon pickles, persimmon vinegar, persimmon cake, persimmon, persimmon pepper paste, Gangjeong, and persimmon leaf tea.

Conventional dryness or semi-dryness is generally dried in a natural state, so that foreign matters are easily attached or microorganisms propagate, and there is a problem in that the quality is uneven depending on weather conditions.

Patent No. 782011 discloses persimmon selection, washing and peeling steps; Placing in a drying chamber; Setting at a constant temperature between 25 and 35 ° C., maintaining a low pressure of 0.2 to 0.4 atm, drying the shelf for 48 to 72 hours while rotating the motor to form a jelly with a water content of 45 to 65%; Taken out of the dryer and aged at 0-8 ° C. for 24-48 hours; It relates to a semi-dry, dry and shrunken dry manufacturing method consisting of.

However, this method has a considerably shorter time to manufacture during semi-drying, but the taste is not as good as that of natural drying because it is dried at a relatively high temperature at low pressure, compared to natural drying, and the moisture content is usually about 60%. There is a possibility of color change and taste change in the process.

In addition, Patent No. 584878 discloses a process of sterilizing by fumigation with ethanol spray or sulfur dioxide after peeling a thin persimmon, and then dehumidifying by aging at low temperature at 0 to 5 ° C. after drying under reduced pressure at 5 to 10 ° C. and 20 to 200 mm Hg. Method of producing dried persimmon by dehumidifying by drying at room temperature at 5 ~ 10 ℃, 20 ~ 200mmHg and dehumidifying by drying at room temperature after dehumidifying at 5 ~ 10 ℃, 20 ~ 200mmHg. Is starting.

However, the method using the reduced pressure has the advantage of shortening the drying time, but because the drying is reduced by reducing the pressure there is a problem that the outer shell is turned off when the return to the normal pressure after drying under reduced pressure does not maintain the original shape of the persimmon.

Accordingly, an object of the present invention is to solve the problems of the prior art, and to provide a semi-dry manufacturing method that maintains the original shape of the persimmon without leaving the outer shell as it is, but does not form a hard tissue inside the jelly to maintain a soft state. It is done.

In order to achieve the above object, the present inventors shake the periphery of the persimmon after drying by blowing air while maintaining a high temperature and a low temperature alternately at a temperature below room temperature similarly to the dry conditions of the natural state solid fiber tissue inside the persimmon By preventing this from forming, the inside is soft like jelly, and the appearance is not turned off to prepare a semi-dry to maintain the original shape.

According to the method of the present invention, since the inside of the persimmon becomes jelly, the sugar content is increased, and the jelly maintains the persimmon circle. In addition, there is an advantage that the color and shape is maintained for a long time in the distribution process, the taste is better.

The present invention comprises the steps of: degreasing a sense of maturity familiarity;

A first drying step of drying the degassed persimmon in a drying room at 5 to 23 ° C. and at a wind of 70 Hz for 20 to 26 hours;

Drying and aging the dried persimmons at 25-33 ° C. for 24-36 hours;

Shaking around the spigot of the dried and aged persimmons to stimulate the formation of hard fibrous tissue;

Provides a semi-dry manufacturing method comprising a; final drying step of drying at 5 ~ 23 ℃, wind 70 Hz or less so that the water content is 45 ~ 55% after the stimulation step.

In addition, the present invention provides a semi-dry manufacturing method characterized in that the addition of a second drying step of drying to 55 to 70% water content after the drying and aging step. If necessary, depending on the moisture content, size, etc. of the persimmon through the drying and ripening step, it is possible to additionally dry after the drying and ripening step.

It is difficult to evaporate persimmon moisture when the temperature range is less than 5 ° C. in each of the drying steps (ie, the first drying step, the second drying step, and the final drying step), and when the temperature exceeds 23 ° C., the moisture on the persimmon surface is excessively evaporated. do. Blowing the wind at 70 Hz or less, preferably 10 to 70 Hz, more preferably 35 to 65 Hz, does not reduce the color and taste of the persimmon while reducing the drying time. In addition, if the drying time is less than 10 hours, the drying is not made sufficiently, and if more than 24 hours, the problem of excessive surface evaporation occurs.

In addition, the present invention is characterized in that the drying step is a treatment of alternating high temperature and low temperature in the temperature range of 5 ~ 23 ℃ one treatment time 60 ~ 120 minutes, wind strength is characterized in that 35 ~ 65 Hz, semi-dry manufacturing method To provide.

In addition, the present invention provides a method for semi-drying, characterized in that each drying step is carried out alternately high temperature conditions of 16.5 ~ 23 ℃ and low temperature conditions of 5 ~ 16 ℃.

Treatment of the respective drying steps alternately at high temperature and low temperature every 60 to 120 minutes is very slow in case of continuous low temperature treatment, and there is a problem in that the moisture of the epidermis is excessively evaporated in case of continuous high temperature treatment.

In addition, the present invention is that each drying step

1 ~ 2 hours at 17 ~ 20 ℃, 50 ~ 55Hz

45-90 minutes at 13-17 ℃, 45-49Hz

45 to 90 minutes at 16 to 20 ° C and 50 to 55 Hz

1 ~ 2 hours at 6 ~ 10 ℃, 40 ~ 45Hz

1-2 hours at 18 ~ 21 ℃, 52 ~ 57Hz,

45 ~ 90 minutes at 10 ~ 15 ℃, 42 ~ 48Hz,

1-2 hours at 18 ~ 23 ℃, 53 ~ 65Hz

45 ~ 90 minutes at 5 ~ 10 ℃, 35 ~ 45Hz

45 ~ 90 minutes at 18 ~ 23 ℃, 51 ~ 60Hz,

It provides a semi-dry manufacturing method, characterized in that to proceed sequentially for 45 ~ 90 minutes at 8 ~ 15 ℃, 40 ~ 50Hz conditions. That is, each drying step is repeated one cycle to the temperature and wind conditions and then one cycle to the temperature and wind conditions again.

The temperature, the wind strength and the time conditions are selected to appear in the optimal state of the color and taste of the semi-dry, within the range.

In addition, the present invention provides a semi-dry manufacturing method, characterized in that the drying and aging step is carried out alternately 28 ~ 29 ℃ 2 hours, 30 ~ 32 ℃ 2 hours.

Alternately performing the two temperature conditions in the drying and aging step has a problem that the ripening proceeds rapidly if the continuous high temperature treatment, but the moisture of the epidermis is excessively evaporated, if the continuous treatment at low temperature takes a long time of aging Because there is a problem.

In another aspect, the present invention provides a semi-dry manufacturing method characterized in that the addition of the sulfur fumigation treatment step after the desorption step. Sulfur fumigation treatment inhibits the attachment or growth of microorganisms at the same time as sterilization. Instead of sulfur fumigation treatment, a UV sterilizer is attached to a dryer (drying room) or a aging machine (aging room) to sterilize at the same time during the drying or drying and ripening step.

In the conventional semi-dry manufacturing method, the pressure was reduced during persimmon drying to quickly evaporate the internal moisture or increase the temperature to evaporate the internal moisture quickly. However, in the case of decompression or warming, the time required for manufacturing during semi-drying can be shortened, but it is insufficient to maintain the persimmon prototype or to optimize the color and taste.

Therefore, the inventors alternately dried high and low temperatures at temperatures up to 25 ° C., taking full advantage of the traditional natural drying method. In addition, in order to shorten the drying time and efficient drying of the outer shell, the wind of 35 ~ 65Hz with the above temperature treatment was blown into the drying chamber to promote drying.

In addition, in the case of general semi-drying time, the internal texture of the fiber is formed during the drying process, so that the original texture of the soft persimmon is lost and becomes tough. Thus, the inventors have devised a method of preventing the tissue from hardening by shaking around the nipple after a decrease in moisture to some extent. Semi-drying time obtained in this way kept the original shape as it was, the inside remained soft like jelly, color and taste also did not drop rapidly over time. The time to shake the periphery of the persimmon is not particularly limited, but it is performed for about 4 to 10 seconds, and is usually performed by hand while wearing gloves, but it is also possible to stimulate by shaking a soft device that does not damage the periphery surface.

Hereinafter, the present invention will be described in more detail.

Selected persimmons are selected and the foreign substances contained in the selected persimmons are washed or the persimmons are put in a degassing chamber without washing and ethylene gas is added to stack the persimmon boxes and sealed to maintain a temperature of 20-22 ℃, and desorption for 18-24 hours. Making a step;

Peeling the degassed persimmon and moving to a fumigation chamber in a drying container;

Fumigation with peeled persimmon with dioxide gas for 10 to 15 minutes and then moving to a drying chamber; At this time, the Qingdao Banshee has high sugar content, and if the fumigation treatment is not performed quickly, the sugar color will bleed into the skin and the color will be black. Fumigation should be done within 4 hours after peeling. Sulfur fumigation treatment is antiseptic and prevents microbial adhesion.

Put the sulfur-fumed persimmon into the drying chamber of the dryer to achieve uniform drying, preventing the destruction of nutrients, tannin component is easy to saccharide, and about 12 hours to maintain a constant color and round shape per semi-dry Set as 1 cycle by classifying temperature and wind in 10 steps. At this time, it can be set by changing the temperature and the wind strength slightly according to the change of the external temperature.

Table 1 below is an example of one cycle of the first drying step for adjusting the temperature and the wind strength. However, the temperature, the wind strength, the time, and the number of times shown in the following table are not limited to those described in Table 1, and can be adjusted according to the conditions such as the size of the persimmon and the room temperature.

Temperature (℃) Minutes Wind strength (Hz) Stage 1 High temperature ↑ 18-19 90 53 Tier 2 Low temperature ↓ 15-16 60 47 Temperature (℃) Minutes Wind strength (Hz) Tier 3 High temperature ↑ 17-18 60 50 4 steps Low temperature ↓ 8-9 90 43 Temperature (℃) Minutes Wind strength (Hz) 5 steps High temperature ↑ 19-20 90 55 6 steps Low temperature ↓ 13.5-14.5 60 45 Temperature (℃) Minutes Wind strength (Hz) 7 steps High temperature ↑ 20-21 90 57 8 levels Low temperature ↓ 6 ~ 7 60 40 Temperature (℃) Minutes Wind strength (Hz) 9 steps High temperature ↑ 20-21 60 56 10 steps Low temperature ↓ 11-12 60 45

Performing the first drying step for 20 to 26 hours and moving to a aging chamber when the outer shell is formed;

After the first drying step, it moves to the aging chamber, and the first stage 28 ~ 29 ℃ for 2 hours, the second stage 30 ~ 32 ℃ for 2 hours Aging for 24 to 36 hours in a dry aging system that can be made at the same time by the repeated aging and drying; At this time, depending on the size of the persimmon or the change in the external temperature, the ripening temperature can be reduced to 1 ~ 3 ℃, the ripening time can be reduced or increased around 6 ~ 12 hours.

The aged persimmon is taken out of the aging chamber and moved to a drying chamber to repeat 1 cycle of about 12 hours as in the first drying step for 6 to 8 days to dry the water content to 55 to 70%. Drying time varies slightly depending on the size of the persimmon.

The dried persimmons are taken out of the drying room and moved to the work room and then stimulated by shaking around the periphery of the persimmons so that the inside of the persimmons rumble, that is, the persimmons do not form hard tissue. After that, go to the drying chamber for 2 to 3 days (48 to 72 hours) and further dry under the same conditions as the first drying step, and then store in a freezer at -25 to -30 ℃ when the water content is 45 to 55%.

Hereinafter, the configuration of the present invention in more detail through specific embodiments. However, it is obvious to those skilled in the art that the scope of the present invention is not limited by the description of the following examples.

< Example >

After ripening, yellow persimmons are not soft, and the flesh is hardened. After persimmons are washed, the persimmons are washed with running water and drained. The persimmons were placed in a degassing chamber, ethylene gas was added, and the persimmon boxes were stacked and sealed for desorption for 24 hours while maintaining the temperature of 20 ° C.

The stripped persimmon was peeled and immediately placed in a drying container and moved to a fumigation chamber. In the fumigation chamber, the peeled persimmons were fumigation with dioxide dioxide for 10-15 minutes and then moved to the drying chamber.

Put the sulfur fumigated persimmon into the drying chamber of the dryer to achieve a uniform drying, to prevent the destruction of nutrients and to easily saccharide of tannin components, and to maintain a constant color and shape close to the persimmon circle during semi-drying Likewise, it was dried while changing temperature and wind in 10 steps for 12 hours. One cycle of 12 hours was repeated twice to dry for 24 hours (first drying step).

After confirming that the envelope was formed, the first drying step was completed and then moved to the aging chamber. The growth temperature at which tannins are easy to saccharide, and the first stage 29 ℃ 2 hours, the second stage 31 ℃ 2 hours, these two stages are set repeatedly to 30 hours in a dry aging system that can be simultaneously aged and dried Was aged.

Take out the aged persimmon from the aging chamber and move to the drying chamber for 6 days, changing the temperature and wind in 10 steps for 10 hours for 12 hours, as shown in Table 1 for 1 cycle, dried repeatedly to dry the persimmon dried so that the moisture content is 60% After moving out of the persimmon and moving to the work room, the inside of the persimmons were shaken, i.e. shaking the periphery of the persimmon (see Figure 1) so that the inside of the persimmon does not form a hard tissue. After moving to a drying chamber 3 days (72 hours) was repeated in the conditions of Table 1 after further drying to confirm that the water content is 45 ~ 50% and stored in a freezer at -25 ℃.

The semi-dry time immediately after completion is shown in FIG. 2A, and the semi-dry time was taken out of the freezer and left for three days in a packaged case at room temperature (6-18 ° C.), and then the change in color and shape was examined. As a result, as shown in Figure 2b, the overall color is slightly darker, but there is no big difference, the shape is not turned off, the moisture of the skin slightly evaporated to form wrinkles, but there was no significant difference from the original shape immediately after completion. Taste is soft and soft texture like jelly and strong in sweetness. The sweetness was different according to the water content, 43.8 ° Brix for 45% water content and 37.3 ° Brix for 50% water content. For reference, in the case of manufacturing a semi-dry with a moisture content of 60% by the method of the Example showed a sugar content of 27.6 ° Brix.

< Comparative example  1>

Figure 3a is selected after washing, peeled and washed after peeling and dried under reduced pressure for 60 hours at 35 ℃, 0.3 at 60 ℃, it is a state immediately after the completion of the water content 55 ~ 60% semi-dry time produced by aging for 24 hours at 5 ℃. Because of the high temperature drying, the color immediately after completion is dark orange, but the middle part is turned off, and it can be confirmed visually that the overall moisture content is high. It showed 28.2 ° Brix at 55% water content.

Figure 3b is a photograph taken after leaving for three days at room temperature (6 ~ 18 ℃) in a state packed in the case the semi-dry of Figure 3a. Compared with FIG. 3A, it can be seen that the color change occurs relatively quickly in brown, and the middle part is turned off more.

< Comparative example  2>

FIG. 4a shows sterilization by spraying 70% ethanol on the surface of the peeled persimmon, and then aged at 2 ° C. for 2 days at 10 ° C. and 200 mm Hg under reduced pressure cold air drying for 3 days. After drying under reduced pressure cold air for 3 days at 10 ℃, 100mmHg it was aged at 3 ℃. After drying for 3 days under reduced pressure cold air at 10 ° C. and 200 mm Hg, it is aged at 20 ° C. for one day, and dried at 3 ° C. after drying under reduced pressure for 3 days at 10 ° C. and 100 mm Hg. Compared with Comparative Example 1 subjected to a high temperature treatment, it is confirmed that the color is much yellower and the water content is relatively low, but the center portion is turned off a lot. The sugar content was 29.8 ° Brix.

4b is a photograph taken after leaving the semi-dry state of FIG. 4b at room temperature (6-18 ° C.) for three days, and the color change occurs rapidly, and the taste is also markedly deteriorated.

< Comparative example  3>

Semi-drying time was prepared by a method similar to the above example, but the wind strength was set at 72 Hz in the first drying step, and was prepared without stimulating the periphery of the nipple (see FIG. 5A). The moisture content was 55% and the sugar content was 28.2 ° Brix. Due to the strong winds, the shells were crumpled, unable to maintain their original shape at the time of peeling.

5B is a photograph taken after leaving the semi-dry time of 5a at room temperature (6-18 ° C.) for three days. There is only a slight difference in color, but when viewed from the side, it sinks a lot, and the taste cannot feel like a jelly texture.

1 is a diagram illustrating a place to stimulate the shaking around the nipple.

Figure 2a is a semi-dry, prepared by the present invention,

Figure 2b is a photograph taken after leaving for three days at room temperature (6 ~ 18 ℃) the semi-dry prepared according to the present invention,

Figure 3a is a semi-dry time produced by drying under reduced pressure at a temperature of 30 ℃ or more,

3B is a photograph taken after leaving the semi-dry state of FIG. 3A at room temperature (6-18 ° C.) for three days,

Figure 4a is a semi-dry, prepared by drying under reduced pressure low temperature,

Figure 4b is a photograph taken after leaving the semi-dry time of FIG. 4b at room temperature (6 ~ 18 ℃) three days,

Figure 5a is a comparative example of the present invention, in the first drying step to increase the strength of the wind to 72Hz, semi-dry time manufactured without stimulating the periphery,

5B is a photograph taken after leaving the semi-dry time of 5a at room temperature (6-18 ° C.) for three days.

Claims (8)

Degreasing the unfamiliar maturity; A first drying step of drying the degassed persimmon in a drying room at 5 to 23 ° C. and at a wind of 70 Hz for 20 to 26 hours; Drying and aging the dried persimmons at 25-33 ° C. for 24-36 hours; A second drying step of drying at a temperature of 5 to 23 ° C. and a wind of 70 Hz or less so as to have a water content of 55 to 70% after the drying and aging steps; Shaking around the spigot of the dried persimmons to stimulate to form hard fibrous tissue; Semi-drying manufacturing method comprising a; final drying step of drying at 5 ~ 23 ℃, wind 70 Hz or less in a drying room so that the water content is 45 ~ 55% after the stimulation step. delete The method of claim 1, The first drying step, the second drying step and the final drying step is a treatment of alternating high temperature and low temperature within the temperature range of 5 ~ 23 ℃ one treatment time is 60 ~ 120 minutes, wind strength is characterized in that 35 ~ 65Hz Semi-dry manufacturing method. The method of claim 3, The first drying step, the second drying step and the final drying step is a semi-dry manufacturing method characterized in that the alternating high temperature conditions of 16.5 ~ 23 ℃ and low temperature conditions of 5 ~ 16 ℃. The method of claim 4, wherein The first drying step, the second drying step and the final drying step is 1 to 2 hours at 17 ~ 20 ℃, 50 ~ 55Hz conditions, 45-90 minutes at 13-17 ℃, 45-49Hz 45 to 90 minutes at 16 to 20 ° C and 50 to 55 Hz 1 ~ 2 hours at 6 ~ 10 ℃, 40 ~ 45Hz 1-2 hours at 18 ~ 21 ℃, 52 ~ 57Hz, 45 ~ 90 minutes at 10 ~ 15 ℃, 42 ~ 48Hz, 1-2 hours at 18 ~ 23 ℃, 53 ~ 65Hz 45 ~ 90 minutes at 5 ~ 10 ℃, 35 ~ 45Hz 45 ~ 90 minutes at 18 ~ 23 ℃, 51 ~ 60Hz, Semi-drying manufacturing method, characterized in that it proceeds repeatedly for 45 ~ 90 minutes at 8 ~ 15 ℃, 40 ~ 50Hz conditions. The method of claim 1, The drying and aging step is a semi-dry manufacturing method, characterized in that carried out alternately 28 ~ 29 ℃ 2 hours, 30 ~ 32 ℃ 2 hours. The method of claim 1, Semi-drying manufacturing method characterized in that the addition of sulfur fumigation treatment step after the desorption step. The method of claim 1, Semi-drying manufacturing method, characterized in that for each drying step irradiated with ultraviolet light.

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