KR101044246B1 - Methods of dried persimmons - Google Patents

Abstract

PURPOSE: A producing method of dried persimmon is provided to produce the dried persimmon right after the persimmon harvest for improving the farmhouse profit. CONSTITUTION: A producing method of dried persimmon comprises the following steps: peeling fresh persimmon before mounting on a wicker tray, and sulfur-smoking the peeled persimmon; inserting the persimmon into a drying chamber, and cooling for 30~90minutes at 20~30deg C; drying the persimmon at 37~42deg C for 30~90minutes; repeating the drying and cooling processes for 1~2days; and freezing the persimmon at -10~-20deg C for 5~10hours.

Description

Dried persimmon production method {Methods of dried persimmons}

The present invention relates to a method of producing persimmon, in detail relates to a method for producing persimmon in the most suitable method according to persimmon varieties in the agricultural and aquatic product dryer using a freezer unit, and Dongsi, Jeolla Province, which is used as persimmon in Yeongdong and Sangju, Chungbuk Persimmon dried and dried in Banbong and Godong-si, Gyeongsangbuk-do, and dried rice produced in Wanju, Jeollabuk-do, etc. The present invention is dried persimmon in the most suitable method according to the variety A method of preparing is provided.

Most dried persimmon producers and starch dried persimmon producers rely on natural drying methods, and some companies have recently tried to study the manufacturing and methods of dried persimmons using freezers.

Applicant's Patent No. 0718201 proposes a comprehensive drying method such as pre-drying, freeze-drying and alternating temperature drying of agricultural and aquatic products, and Patent No. 5093971 first and second ripening at 34 ° C and drying (dehumidification) at 18 ° C. Patent No. 0171559 is characterized by repeating the drying and drying using a hot air dryer and sweating for 3 days at 2 ℃ to 5 ℃, in the Patent Publication No. 2010-7190 Although the step is described as placing the persimmons in the room temperature 0 ℃ for 18 to 24 hours, it is impossible to freeze the actual persimmon at 0 ℃.

There are about 200 kinds of persimmon varieties grown in Korea, and it is no exaggeration to say that Dongsi, Bansi, Daebong-si, Kodong-si and Thuresi account for more than 98% of dried persimmon. These persimmons differ in every aspect, including shape, size, moisture content, fiber content, and tannin content, so in order to produce persimmons within 4 to 7 days using a persimmon dryer, different methods of producing persimmons are required depending on the characteristics of the persimmon varieties. You will get good quality dried persimmons with good color and good taste.

Domestic production of dried persimmon is also increasing day by day, while imports from abroad are increasing year-round, and domestic consumption will reach its limits in the years to come.

In order to export dried persimmon made with the wisdom of our ancestors abroad, it is a technical problem of the present invention to provide a method for producing a sanitary, competitive quality dried persimmon recognized in the world market.

In order to achieve the above object, the present invention provides a method for drying dried persimmon using the agricultural and marine product dryers of patent 0814894 and 0937202 obtained by the present applicant, the agricultural and marine product dryer of the patent is -20 ℃ ~ 45 The freezer is stable and continuously operated between ℃ and drying continuously, free to set the temperature and time, and the drying chamber control mode consists of freezing only, cooling temperature drying and drying only.

The method of manufacturing dried persimmon using the agricultural and marine products dryer is as follows.

First, the drying chamber temperature deviation should be at least 9 ℃ when manufacturing persimmon.

Gyeongbuk, Sangju and Chungbuk, Yeongdong are famous for producing persimmons because of the topographical characteristics of day and night when the persimmons are peeled off, but do not fall below zero.

When manufacturing dried persimmon in the dryer applying the wisdom of the ancestors, the drying is repeated 12 to 24 times a day with a temperature difference of 9 ° C or more at a temperature difference of 9 ° C. or higher, thereby having the same effect as natural drying and drying the dried persimmon. The time required can be reduced from 30 to 50 days.

Second, the freeze-dried persimmon will be frozen.

In the early stages of natural drying, dried persimmons turn black, and the taste is notable. When the temperature drops below zero in a naturally-dried farmhouse, they often burn briquettes overnight or sleep with a hot air fan, a tearful task to keep the persimmons from freezing. When the day's minimum temperature drops below zero, the persimmon surface freezes and the inside of the persimmon becomes unfrozen. If the persimmon is processed into persimmon, the persimmon is black and tasteless.

When the persimmon is frozen as shown in the attached graph of FIG. 1, when the persimmon is cooled to -4 ° C. or lower, the persimmon should be dried after 2 hours or more to have a good color or taste (sweetness). You can get dried persimmons.

As shown in FIG. 1, when the persimmon is frozen at room temperature 20 ° C., the drying chamber temperature is cooled at a constant slope, but the internal temperature of the persimmon can be seen to be cooled at a constant slope after a certain time delay between the room temperature and −4 ° C. FIG.

Therefore, after drying the persimmons for more than 2 hours at -4 ℃ or less, persimmons can be dried to produce competitive persimmons. More preferably, the persimmons must be frozen for more than 5 hours at -10 ℃ or less. Can be frozen.

Third, depending on the persimmon varieties different drying method can be obtained good economical and excellent dried persimmon.

As described above, according to the present invention, the method of manufacturing persimmon varies according to the characteristics of various persimmon varieties, thereby reducing the production time of persimmon and obtaining excellent products. In addition, it eliminates the defective products generated during the manufacturing process, and at the same time harvesting persimmon can be produced persimmon harvested persimmon harvested for more than four months from the date of persimmon harvest will be a significant contributor to the increase in farm income.

1 is a graph showing the temperature change of the drying chamber and the internal temperature change of the dried persimmon.

Hereinafter, preferred embodiments which do not limit the present invention will be described.

Specific drying methods according to varieties are as follows.

1) half time, threshing time, sweet persimmon

After peeling the persimmon and placing the persimmon on the trolley, after a certain period of sulfur smoking treatment, put it in the dryer, select the freezing mode, set the freezing temperature between -10 ℃ ~ -20 ℃, and set the freezing time for 5-10 hours to freeze the persimmon. do. After freezing, switch to the cooling change temperature drying mode, set the cooling temperature to 20 ℃ ~ 30 ℃, set the cooling time between 30 minutes ~ 90 minutes, set the drying temperature at 37 ℃ ~ 42 ℃, and dry time 30 minutes ~ 90 minutes. After the freezing is complete, switch to the drying-only mode and set the drying temperature between 37 ℃ and 42 ℃ and set the temperature below 9 ℃ below the drying temperature. It is possible to obtain the best product by repeatedly drying it until it becomes a dried persimmon while setting the drying chamber temperature continuously up and down between 28 ° C and 33 ° C and between 37 ° C and 42 ° C.
Setting the temperature at the time of drying above 9 ° C should be set between 37 ° C and 42 ° C. For example, if the temperature deviation is lowered to 9 ° C at room temperature of 42 ° C, the temperature inside the drying chamber may rise continuously between 33 ° C and 42 ° C. Dried persimmons are made.

2. Daebong, Dongsi, Kodong

When these persimmons are frozen immediately after peeling, such as banshee, sweet persimmons, and threshing, they are made of dried persimmons.

There are two ways to make Daebong, Dungsi and Kodongsi the best dried persimmons.

In the first method, these persimmons are peeled and placed in trolleys, treated with sulfur, placed in a drying chamber, and then placed in a drying chamber, using a cooling drying mode, and the cooling temperature is set between 20 ° C and 30 ° C. The temperature is set between minutes, the drying temperature is set between 37 ℃ and 42 ℃, and the drying time is set between 30 minutes and 90 minutes. The freezing time is set between 5 and 10 hours between 10 ° C and -20 ° C to freeze. After freezing, switch to the cooling drying mode, set the cooling temperature to 20 ℃ ~ 30 ℃, set the cooling time between 30min ~ 90min, dry temperature 37 ℃ ~ 42 ℃, and dry time 30min ~ 90min. By making the dried persimmon while cooling and drying 16 to 48 times, it is possible to produce excellent dried persimmon with good color, shape and taste.

In the second method, these persimmons are peeled and placed in a trolley, treated with sulfur, placed in a drying chamber, and then dried in a drying chamber at 37 ° C. to 42 ° C. and set at a temperature deviation below 9 ° C. for 1 to 2 days. do.
If the drying temperature is set to 42 ° C and the temperature deviation is below 9 ° C, the temperature inside the drying chamber is continuously heated up and down between 33 ° C and 42 ° C at low temperature.

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After drying, it is switched to freezing mode, and the freezing temperature is set between -10 ° C and -20 ° C, and the freezing time is set between 5 hours and 10 hours and frozen.

After freezing, the process is switched to a drying-only mode, and the drying temperature is set between 37 ° C and 42 ° C, and a temperature deviation of 9 ° C below this temperature is set and dried repeatedly until dried persimmon is obtained.

3. All persimmons that can be dried

This method is a general manufacturing method for drying all persimmons that are dried and dried persimmons.

The first method is peeled persimmon and placed in a trolley tray, treated with sulfur, put into a drying chamber, and then switched to a cooling temperature-drying drying mode. The cooling time is set between 20 ° C and 30 ° C, and the cooling time is 30 minutes to 90 minutes. The drying temperature is set between 37 ° C. and 42 ° C., and the drying time is set between 30 minutes and 90 minutes, followed by cooling and drying, and drying until dried.

In the second method, the drying temperature is set to 37 ° C. to 42 ° C., and the drying temperature is set to 9 ° C. below the drying temperature so that the drying room temperature is 37 ° C. to 42 ° C. at room temperature of 28 ° C. to 33 ° C. It is a method of rising and falling continuously between ℃ and drying until it becomes a persimmon.

These methods are inferior in color and taste of dried persimmons compared to freeze dried dried persimmons, but are superior to natural drying.

1: Temperature change graph inside the drying room
2: graph of temperature change inside persimmon

Claims (6)

As a method of producing Daebong, Dungsi and Kodongsi as persimmons,
Peel the persimmon and place it in the trolley, process it with sulfur, put it in a drying room, cool it to 20 ℃ ~ 30 ℃, cool time for 30 ~ 90 minutes, dry temperature for 37 ℃ ~ 42 ℃ and dry time. Is set to 30 minutes to 90 minutes and dried for 1 to 2 days while repeating cooling and drying,
After switching to the freeze-only mode, the freezing temperature was set at -10 ° C to -20 ° C and the freezing time was set at 5 to 10 hours to freeze.
Cooling temperature is set at 20 ℃ ~ 30 ℃, cooling time is set at 30 ~ 90 minutes, drying temperature is set at 37 ℃ ~ 42 ℃, and drying time is set at 30 ~ 90 minutes. Dried persimmon production method until dried. As a method of producing Daebong, Dungsi and Kodongsi as persimmons,
Peel the persimmon and place it in the trolley tray, process it with sulfur, put it in a drying chamber, set the drying temperature to 37 ℃ ~ 42 ℃ and set the temperature below 9 ℃ below this drying temperature so that the drying chamber temperature is between 28 ℃ ~ 33 ℃ After drying continuously and rising and falling continuously between ℃ and 42 ℃ for 1-2 days,
After freezing with a freezing temperature of -10 ° C to -20 ° C and a freezing time of 5 to 10 hours,
The drying temperature is set at 37 ° C to 42 ° C and the temperature is set to 9 ° C below the drying temperature, and the drying chamber temperature is continuously raised and lowered between 28 ° C to 33 ° C and 37 ° C to 42 ° C and dried until it is dried. Dried persimmon production method repeatedly dried. By the method of manufacturing half persimmon, threshing, sweet persimmon with persimmon,
After peeling the persimmons, they were placed in the truck tray, treated with sulfur, placed in a drying chamber, and frozen in a freezing temperature of -10 ° C to -20 ° C and a freezing time of 5 to 10 hours.
The cooling temperature is set at 20 ℃ ~ 30 ℃, the cooling time is set at 30 ~ 90 minutes, the drying temperature is set at 37 ℃ ~ 42 ℃, and the drying time is set at 30 ~ 90 minutes. Dried persimmon production method until dried. By the method of manufacturing half persimmon, threshing, sweet persimmon with persimmon,
After peeling the persimmons, they were placed in the truck tray, treated with sulfur, placed in a drying chamber, and frozen in a freezing temperature of -10 ° C to -20 ° C and a freezing time of 5 to 10 hours.
Drying temperature is set to 37 ℃ ~ 42 ℃ by setting exclusive drying mode, and it sets 9 ℃ below this drying temperature so that drying room temperature is continuously raised and lowered between 28 ℃ ~ 33 ℃ and 37 ℃ ~ 42 ℃. How to prepare dried persimmon repeatedly dried until it is. By making all the persimmons possible persimmon dried persimmon,
Peel the persimmon and place it in the trolley, process it with sulfur, put it in a drying room, cool it to 20 ℃ ~ 30 ℃, cool time for 30 ~ 90 minutes, dry temperature for 37 ℃ ~ 42 ℃ and dry time. The dried persimmon production method is set to 30 minutes to 90 minutes and dried until the dried persimmon while cooling and drying continuously. By making all the persimmons possible persimmon dried persimmon,
Peel the persimmon and place it in the trolley tray, process it with sulfur, put it in the drying chamber, and set the drying temperature to 37 ℃ ~ 42 ℃, and set the temperature below 9 ℃ below this drying temperature so that the drying chamber temperature is between 28 ℃ ~ 33 ℃. A method of producing dried persimmons that continuously rises and falls between 37 ° C. and 42 ° C. until it is dried.

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