KR101093210B1 - Method for preparation of matured dried persimmon using enzyme - Google Patents

Abstract

The present invention relates to a method for producing fermented dried persimmon using enzyme, and more particularly, by fermenting enzymes on the surface of dried persimmon dried by peeling the skin of the harvested persimmon and then fermenting for a certain period of time, The present invention relates to a method for producing fermented dried persimmon using an enzyme, and to a method for improving the productivity, aesthetics, commerciality, functionality, etc. of dried persimmon.

Dried persimmon, enzyme, fermented dried persimmon

Description

Method for preparation of fermented dried persimmon using enzyme {Method for preparation of matured dried persimmon using enzyme}

The present invention relates to a method for producing fermented dried persimmon using an enzyme, and more particularly, by fermenting a fermented enzyme to a surface of dried persimmon dried by peeling the peeled raw persimmon and fermenting for a certain period of time, then aging. It relates to a method for producing fermented dried persimmon using an enzyme.

In general, dried persimmon is one of the fruits used during holidays and sacrifices, and can be stored for a long time.

The method of making dried persimmons, according to the book, is to pick ripe hard water in August and peel off the peels, remove the faucet and spread it on a large wooden board to avoid rain. When the stomach is black and dry, it turns over, and when it dries, it turns over again and dry.

When it is dry and flat, make a good shape and put it in a large, dry jar. Dry the persimmons together and leave them on top to cover them. It is then known to taste better if it is covered with good straw and then taken out after installation (雪: white powder on dried persimmon).

In the production of large scale dried persimmon sulfur fumigation (硫黃 燻蒸: steamed by steaming steam.) To improve the quality. This fumigation peeled persimmon with sulfur for 30 to 40 minutes to sunshine well. It is then transferred to a well-ventilated drying room and dried at 30-38 ℃ for 4-5 days.

When the persimmons turn yellowish brown and the outer shell starts to harden, the flesh is rubbed with your hands to soften, the seeds are removed, and the holes are combined to form a dry shape. After three weeks, the weight of dried persimmon is about 75% of the weight of raw persimmon, and when you press it with your finger, the pulp enters and is returned to its original shape.

Put dried straw in a box and put dried persimmon and put it in a cool place so that the surface of dried persimmon is covered with white sugar powder. When peeling persimmons, a knife made of iron reacts with the tannins in the persimmon to change its color, so a stainless steel knife is recommended.

Persimmons are narrower than dry weight, so avoid sudden drying. If you dry too much, the pulp hardens, and if the drying is insufficient, it is easy to form mold, so be very careful. The composition of dried persimmon is 32% water, 6.3% protein, 0.44% fat, 44.8% carbohydrate, 15% fiber, and 1.99% ash.

Dried persimmons are eaten as they are, or dried persimmons are wrapped in walnuts. It is not only added to the fruit and fruit (same) or raw fruit (fresh fruit), but also the main ingredient of the crystal fruit.

Recently, various methods of producing persimmons have been carried out to improve the ripening effect, shelf life, and functionality of dried persimmons.

As an example, Patent No. 10-0762471 discloses brewing green tea extract by allowing extracts of catechins contained in green tea leaves to be brewed without being destroyed, and immersing the peeled raw fruit in the extract or spraying the extract. There is disclosed a method for producing dried persimmon containing green tea ingredients for producing dried persimmon, etc., In addition, Patent No. 10-0621943 has been prepared for the production of dried persimmon and cinnamon flavored wood vinegar having a bactericidal power and improved health Disclosed is a method for producing dried persimmons, which is used during the process to improve storage and palatability.

Various methods of manufacturing persimmon have been studied as in the prior art, and the present inventors also intend to provide a new method of manufacturing persimmon.

The purpose of the present invention is to apply the fermentation enzymes to the conventional persimmon fermentation and aging by lowering the defective rate compared to the conventional method for producing persimmon, improving the aging performance to shorten the maturation period, hygienic, improved aesthetics and palatability It is to provide a manufacturing method.

In addition, another object of the present invention is to provide a method for producing a fermented dried persimmon having improved productivity, consumption, etc., by shortening the aging period.

In addition, another object of the present invention is to provide a method for producing a dried persimmon improved new functionality such as the scouring capacity while going through the secondary processing to ferment the dried persimmon.

In order to achieve the above object, the present invention provides a method for producing a persimmon, the process of obtaining dried persimmon by cutting the peeled raw persimmon peeled raw persimmon; Applying natural enzymes obtained by fermenting natural fruits, cereals and seaweeds for 4 years to the persimmons; Fermenting dried persimmon coated with natural enzymes at room temperature for a predetermined time; And it provides a method for producing a fermented dried persimmon using an enzyme, characterized in that it comprises a step of aging the fermented dried persimmon for a certain period.

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In addition, the present invention, the fermentation period is 26 to 30 days after the application of the natural enzyme, the fermentation period is 2 to 6 days, when the fermented and dried fermented persimmon coated with a fermentation container is laminated so as to be spaced at regular intervals and fermentation and It provides a method for producing a fermented dried persimmon using an enzyme, characterized in that aging.

In addition, the present invention provides a method for producing a fermented dried persimmon using the enzyme, characterized in that the fermentation enzyme-coated dried persimmon is put into a fermentation vessel and laminated so as to be spaced apart at a certain interval.

In addition, the present invention provides a method for producing a fermented dried persimmon using an enzyme, characterized in that the fermentation vessel has a structure to sequentially laminate the laminated plate therein, steel.

Fermented dried persimmon production method using the enzyme according to the present invention improves the ripening performance of dried persimmon by using natural enzymes obtained by ripening natural fruits, cereals and seaweeds for 4 years, and the dried persimmons contained in natural fruits, cereals and seaweeds Various nutrients are added to dried persimmons to improve the nutrition of dried persimmons and at the same time to soften the pulp and have the effect of improving edibility, palatability and aesthetics.

In addition, the present invention improves productivity by fermenting dried persimmon and fermenting it so that it can be put into fermentation vessels so as not to be affected by the external environment, thereby improving hygiene.

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

The present invention relates to a method for producing a fermented dried persimmon, the method for producing a fermented dried persimmon of the present invention comprises the steps of obtaining dried persimmon by cutting the peeled raw persimmon peeled persimmon; Applying natural enzymes obtained by fermenting natural fruits, cereals and seaweeds for 4 years to the persimmons; Fermenting dried persimmon coated with natural enzymes at room temperature for a predetermined time; And it is produced by the process of aging the fermented dried persimmon for a certain period of time there is a feature of the invention to lower the defective rate of dried persimmon, improve the palatability and nutrition, and productivity of the dried persimmon.

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In the above process, the fermentation enzyme used may be a general enzyme, but it is preferable to use a natural enzyme obtained by aging and fermenting natural fruit, cereals and algae, and more preferably the natural fruit, grains and seaweed 4 It is preferable to use natural enzymes obtained by fermentation for a year.

At this time, the natural enzyme is mixed with a predetermined amount of the enzyme liquid, such as purified water, the mixed enzyme solution is applied by a sprayer or the like, or the enzyme solution is contained in a container having a predetermined volume, so as to immerse the dried persimmon in the enzyme solution to be applied to the surface.

In addition, the fermentation period in the fermentation process is good to ferment for 26 to 30 days, more preferably 27 to 29 days of fermentation is more preferable.

In addition, the aging period in the aging step is preferably aged for 2 to 6 days, more preferably for 2 to 4 days.

According to the present invention, the fermented dried persimmon coated with natural enzyme, may be fermented and aged in the same manner as in the production of conventional dried persimmon, more preferably, prepare a separate fermentation vessel for hygienic production, The fermentation vessel is preferably laminated so as to be spaced at a predetermined interval to ferment and ripen. In this case, it is preferable that the fermentation vessel uses a fermentation vessel separately made of steel, which is advantageous for maintaining a constant temperature, rather than using a dry field that is usually used.

Here, the fermentation vessel is preferably used to be a structure in which a laminated plate having a certain area is laminated so that the dried persimmon coated with natural enzyme can be sequentially stacked.

It is preferable to arrange the dried persimmons coated with natural enzymes on the laminated plates at a predetermined interval, and to laminate the laminated sheets on which the dried persimmons have a predetermined height so that natural circulation of air is achieved.

In addition, the fermentation vessel is preferably used to be a natural ventilation rather than hermetic.

Hereinafter, the present invention will be described with reference to preferred embodiments. Hereinafter, the present invention is not limited to the Examples.

[Example]

1. Materials and Methods

① Material: using dried persimmon manufactured according to the common commercial method

② Preparation of dried persimmon

Dried persimmons prepared according to the usual commercial methods were prepared and used.

③ natural enzyme: apple, rice and anchovy was used for 4 years fermented enzyme solution.

④ Application time and method of natural enzyme solution: A natural enzyme mixture was prepared in which 0.3 L of the natural enzyme solution was mixed, and dried persimmon was immersed in the mixed solution, followed by stirring.

⑤ Preparation of fermented dried persimmon: Fermented dried persimmon coated with natural enzyme for 28 days, and then matured for 2 days.

⑥ functional test: The functionality of fermented dried persimmon prepared by the following method was tested.

-After 30, 60, 120 minutes after the alcohol intake in the test mice, blood alcohol concentration, acetaldehyde concentration, AST (GOT), ALT (GPT) concentration measurement

Blood Alcohol Concentration

-Test method: Enzyme method by alcohol dehydrogenase

Principle of Test: Enzyme test of ethanol uses NAD and ADH (alcohol dehydrogenase) as shown in the following equation.

Formation of NADH can be quantified by increased absorbance at 378 nm. 1,3-diamino-2-hydroxypropane is a reagent that captures aldehydes and acts as an effective slow effluent. This reagent system is ethanol quantitative determination using alcohol dehydrogenase is more stable than other test methods.

-Reference value: No ethanol is found in blood under normal condition except when ethanol is ingested.

-Reagent: Alcohol (Manufacturer: Roche-BM / Country of origin: Switzerland)

-Measuring equipment: Cobas-integra (Manufacturer: Roche-BM / Country of manufacture: Switzerland)

The measurement results are shown in Table 1 and FIG.

Acetaldehyde concentration

-Inspection method: UV method

-Inspection Principle:

 Acetaldehyde is hydrolyzed to NADH and H by NAD, water and Al-DH enzymes and oxidized to Acetic acid.

The amount of NADHylated acetaldehyde in the sample is measured at 334, 340 or 365 nm.

-Reagent: Acetaldehyde Cat.no.668613 (Manufacturer: BOEHRINGER MANNHEIM, Country of origin: Germany)

-Measuring instrument: UV spectrophotometer U-3010 (manufacturer: Hitachi, country of origin: Japan)

The measurement results are shown in Table 2 and FIG.

<AST concentration>

-Test method: IFCC UV method (without pyridoxal phosphate without sample blank)

-Inspection Principle:

 The GOT activity value is obtained from the absorbance reduction rate of NADH.

-Note: <38 IU / L

-Reagent: AST (Manufacturer: Simens / Country of manufacture: U.S.A)

-Measuring equipment: ADVIA 1650 (manufacturer: Simens / country of manufacture: U.S.A)

The measurement results are shown in Table 3 and FIG.

<ALT concentration>

-Test method: IFCC UV method (without pyridoxal phosphate without sample blank)

-Inspection Principle:

The GPT activity value is obtained from the absorbance reduction rate of NADH.

Reference value: <43 IU / L

-Reagent: ALT (Manufacturer: Simens / Country: U.S.A)

-Measuring equipment: ADVIA 1650 (manufacturer: Simens / country of manufacture: U.S.A)

The measurement results are shown in Table 4 and FIG.

⑦ Preparation and test of each test group:

-6 experimental mouse populations per group

-Intake of fermented dried persimmon and commercial products (natural dried dried persimmon) is 100g, alcohol intake: 1 bottle of adult shochu

Blood odor is three times for each individual after 30 minutes, 60 minutes, and 120 minutes, and the change in blood is examined according to the functional test method.

⑧ Sensory Evaluation: Ten trained sensory personnel evaluated the surface morphology, taste, aroma, touch and palatability of dried persimmons. Evaluation was performed by dividing into upper, middle and lower (Table 5).

2. Results and Summary

Con Fermented Persimmon Commercial item 30 minutes 48 48 55 60 minutes 27 21 38 120 minutes 5 2 2

<Result>

As shown in Table 1, it can be seen that alcohol degradation in the body is made much faster over time when the fermented dried persimmon is ingested.

Con Fermented dried persimmon Commercial item 30 minutes 0.151 0.201 0.175 60 minutes 0.118 0.139 0.168 120 minutes 0.063 0.042 0.043

<Result>

As shown in Table 2, it can be seen that the concentration of acetaldehyde is rapidly reduced over time the population ingested fermented dried persimmon of the present invention.

Con Fermented dried persimmon Commercial item 30 minutes 119 116 111 60 minutes 158 132 127 120 minutes 141 115 122

Con Fermented dried persimmon Commercial item 30 minutes 51 54 48 60 minutes 61 59 55 120 minutes 57 47 52

<Result>

As shown in Tables 3 and 4 above, the changes in blood AST and ALT, which are indicators of liver damage due to alcohol degradation, decreased liver function impairment for alcohol degradation by reducing the increase of blood AST and ALT by ingestion of fermented persimmon. It can be confirmed by reducing.

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Natural enzyme application Surface shape flavor incense touch Symbol Prize medium Ha Prize medium Ha Prize medium Ha Prize medium Ha Prize medium Ha Untreated group 4 5 One 6 4 - 2 5 3 4 4 2 2 8 - Treated group 7 3 8 2 - 6 3 One 5 5 - 9 One -

<Result>

As shown in Table 5, the treatment group showed a higher value in the surface form, taste, aroma, touch, preference than the untreated group.

As described above, the method for producing dried persimmon using the enzyme of the present invention improves the ripening performance of dried persimmon by using natural enzymes obtained by aging natural fruits, cereals and seaweeds for 4 years, and the natural fruits, cereals and seaweeds on dried persimmons. Various nutrients contained in the back can be added to the persimmon to improve the nutrition of the persimmon and at the same time to soften the flesh to improve the edible.

In addition, the present invention improves the palatability compared to the naturally dried dried persimmon, improves productivity by significantly reducing the defective rate, and also can be put into a fermentation vessel to be aged so as not to be affected by the external environment, thereby improving hygiene. Able to know.

1 to 4 is a graph showing the functional test results of fermented dried persimmon according to the present invention.

Claims (5)

delete In the manufacturing method of dried persimmon, A step of obtaining dried persimmon by cutting the peeled raw persimmon and drying the peeled raw persimmon; Applying a natural enzyme obtained by fermenting natural fruit, cereals and seaweeds for 4 years to the dried persimmons; Fermenting dried persimmon coated with natural enzymes at room temperature for a predetermined time; And Fermented dried persimmon production method using the enzyme, characterized in that it comprises a step of aging for a certain period. delete The method of claim 2, The fermentation period is 26 to 30 days after the application of the natural enzyme, and the fermentation period is 2 to 6 days. The fermented and dried fermented persimmon is fermented and fermented into a fermentation vessel during fermentation and maturation. Fermented dried persimmon production method using the enzyme. The method of claim 4, wherein The fermentation vessel has a structure for sequentially stacking the laminated plate therein, the method for producing fermented dried persimmon using an enzyme, characterized in that the steel.

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