KR101269545B1 - Production method of dried persimmon prepared with persimmon-rind treatment - Google Patents

Abstract

The present invention relates to a dried persimmon production method that can be used in the production of dried persimmon using persimmon bark extract, the final product persimmon bark extract using dried persimmon can produce products of safety, functionality and high quality. That is, dried persimmon is a food that has food characteristics and hygiene problems in manufacturing, and also has a problem of standardization and mass production in farms. Accordingly, the present invention provides a method for producing sulfur substitutes and eco-friendly functional dried persimmons in response to high quality, food value and consumer needs by applying the dried persimmon using persimmon peel as a by-product for the standardization and high quality of dried persimmons.

Description

Dried persimmon production method using persimmon peel extract {Production method of dried persimmon prepared with persimmon-rind treatment}

The present invention relates to a method for producing persimmon using persimmon bark extract, and more particularly, by using persimmon bark extract, which is a natural substance, as a substitute for sulfur treatment, etc. To a functional dried persimmon.

The present invention relates to a method for producing persimmon using persimmon bark extract, and more specifically, by using a persimmon bark extract, which is a natural substance, as a substitute for sulfur treatment, etc. The present invention relates to a method for producing a high quality, standardized functional dried persimmon combines storage and safety.

The persimmon tree is known as Korea, China and Japan. The persimmon cultivation history of Korea had records about Goryeom during the Goryeo Myeongjong, and during the Joseon Seongjong, persimmon trees were cultivated since the Goryeo Dynasty. In Joseon Seongjong, there were records of construction and correction in 1474, and Kang Hee-myung recorded that it was used as a sacrifice in the central festival. In addition, there is a record of how to make soy sauce and dried persimmons in 1660. On the other hand, the food significance of persimmon is glucose, fructose and sucrose, the composition of which is 6% glucose, 23% fructose and 5% sucrose. The organic acid content ranges from 0.1% (pH 6.3) to 0.15% (pH 5.8) depending on the variety and the pectin content ranges from 1.3 to 1.8% depending on the variety. Persimmon's efficacy is known to be effective in hangover detoxification, enuresis, intestinal function, fever and geothermal action, cough, and chronic bronchitis. These persimmons have a problem of shelf life due to their characteristics, and thus have a history of making dried persimmons. Dried persimmon is the representative of dried fruits in Korea and is said to be a traditional food. Meanwhile, Korean Patent Publication No. 10-2006-0035731 of the conventional dried persimmon manufacturing method 'the manufacturing method of dried persimmon', and Korean Patent Publication No. 10-2006-005351 'Korean manufacturing method of dried persimmon using green tea and ginseng' No. 10-2003-004077, "Method and apparatus for manufacturing persimmon by reduced pressure cold-air drying method," Domestic Publication No. 10-2008-0113076, "Method of manufacturing persimmon", Domestic Publication No. 10-2006-0100375 The method of manufacturing dried persimmon containing green tea components, Korean Patent Application Publication No. 10-2007-0002831, the 'Persimmon fumigation sterilization apparatus', and the Korean Patent Publication No. 10-2004-0054405, 'Method manufacturing method using yacon' , Etc., which is problematic in terms of safety, economic performance and high-performance products of the final product in mass production.

Therefore, in the present invention, a technique for manufacturing natural dried persimmon using persimmon peel extract, a natural substance, which is a kind of waste resources as an alternative material for sulfur treatment, etc., during the production of dried persimmon by the manufacturing method different from the existing dried persimmon manufacturing method until now Nothing was reported. By using persimmon bark extract, which is a natural substance, as a substitute for sulfur treatment in manufacturing persimmons, the final product persimmon is a natural food whose purpose is to improve consumer preference. Therefore, the final product dried persimmon is effectively required to develop a technology that can provide a beneficial medical food to consumers by applying the persimmon peel extract, a natural substance in the production of dried persimmon.

Persimmon's efficacy is known to be effective in hangover detoxification, enuresis, intestinal function, fever and geothermal action, cough, chronic bronchitis. do. On the other hand, in Oriental Medicine, Hong Shi is known to control gastrointestinal weakness, release alcohol poison, remove stomach fever, and eliminate dry tendon. Although persimmons that have such efficacy can be produced in consideration of storage and hygiene, they can create consumer preference and high value. However, in the case of manufacturing persimmons, the treatment of sulfur is causing problems in the final product safety. In order to solve this problem, it is required to treat natural materials when manufacturing dried persimmons. The present invention relates to a method for producing persimmon using a persimmon bark extract, which is a natural substance, and by using persimmon bark extract, which is a natural substance, as a substitute for sulfur treatment, etc. The purpose is to improve.

The present invention relates to a method for producing dried persimmon using a persimmon bark extract, which is a natural substance, in order to revive the conventional requirements as described above, persimmon which is a natural substance as a substitute for sulfur treatment in manufacturing dried persimmon. By using the bark extract, the final product dried persimmon is a natural food with the purpose of improving consumer preference. In addition, the conventional method did not consider hygiene or safety when manufacturing dried persimmons, and did not revive the consumer's preference by applying a simple and unsanitary method. In order to solve the conventional problems as described above, the present invention is to cope with the sulfur treatment, which is generally treated, extracts an effective extract in the persimmon shell which can have antioxidant and antimicrobial activity, so that the producers have a high quality dry persimmon with less labor. The present invention was completed by confirming that a large amount can be produced in a short time.

The present invention relates to a method for producing dried persimmon using the persimmon peel extract according to the invention as described above by using a persimmon peel extract, which is a natural substance, as a substitute for sulfur treatment when manufacturing dried persimmon dried persimmon quality standardization It is a great invention that can directly benefit the public health by improving food value and producing dried persimmon.

  1 is a process chart used in the present invention

The present invention will now be described in detail with reference to the accompanying drawings.

Hereinafter, the functional persimmon production method using the persimmon bark extract according to the present invention includes screening, peeling and stringing step, drying and extract processing step, trimming and tap picking step, shape making and product step (Fig. 1).

Each step will be described in detail as follows.

(1) Screening, Peeling and Stringing Steps

In this step, the sangju dongsi varieties (2010, 10, 25 ~ 10, 30 harvest), which had an average weight of 125g grown in Yeonwol-ri, Sangju-si, produced in 2010, were selected and harvested. A knife was used. Meanwhile, the peeled persimmon was used for preparing a string for drying persimmon.

(2) drying and extract processing step,

In this step, when drying the dried persimmon of (1), the dried persimmon peel extract in the natural state is evenly sprayed 20mml through the spraying method in the range of 1-20% (w / w), and then dipping (5 minutes treatment) After the treatment was left for 30 minutes at 25 ℃ to allow natural dry aging.

Persimmon bark extract was extracted by the pretaol A (food additive-alcohol) extraction method, immersed in 50% solution of pretaol A by dipping 10% (w / w) by weight ratio, and left at room temperature for one day. The mixture was heated and extracted at 60 ° C. until the volume was 1/2.

(3) cleaning and tap picking

In this step, when the contents passed through the step (2) were dried or dried in a dried or dried state, care and picking were performed for the convenience and palatability of the consumer.

(4) shape making and product step

In this step, the dried and aged functional dried persimmons are finished by hand work to form a general dried persimmon to be a final product.

Hereinafter, preferred embodiments of the present invention with reference to the drawings.

- First Embodiment -

The present invention was carried out according to the general commercial method for measuring the weight change during the manufacturing of dried persimmon which is one of the preferred practice (uniform drying) the manufacturing period was 3 months (2010, 11 ~ 2010, 1) In November (average temperature 4.2 ℃, average humidity 64.7%), December (average temperature 3.8 ℃, average humidity 65%) and January (average temperature -3.1 ℃, average humidity 61.7%).

      Persimmon weight change (per g / piece) Manufacture period
(Days-weeks))
0
2
4
6
8 Persimmon Extract  (%) 0 122 51 55 41 39 One 119 68 52 41 33 5 116 72 55 53 44 10 117 79 69 59 45 15 129 74 67 54 49 20 128 78 66 53 45

                                                <All values are average of 3 experiments>

<Result>

The weight of the dried persimmon was measured using an electric indicator scale (SW-1, CAS CO, Korea) five times at intervals of two weeks for measuring the weight change.

Compared to the non-treated group, persimmon peel treatment did not show any significant change in weight from 2 weeks, and in particular, no change in weight was observed from other treatments or untreated groups from 10% to 8 weeks.

- Second Embodiment -

The present invention is shown in Table 2 by the measurement of the change in chromaticity (L: Lightness) during the production period of dried persimmon, one of the preferred practice. The color of the dried persimmon surface was measured by L, A and B values using a color difference meter (CR-300, Minolta, Japan).

Changes in Chromaticity during Dried Persimmon Production (L: Lightness) Manufacture period
(Days-weeks)
0
2
4
6
8 Persimmon extract  (%) 0 47.15 48.23 48.18 50.23 50.39 One 45.16 48.22 48.32 51.25 51.15 5 49.99 50.21 47.13 50.31 49.90 10 48.39 51.39 48.32 49.22 50.25 15 44.6 43.12 34.12 41.13 40.12 20 45.32 40.20 35.23 42.33 34.12

<All values are average of 3 experiments>

 <Result>

Referring to Table 2, the change in color (L: Lightness) during the persimmon production period did not change significantly with respect to the total number of days for the control and all persimmon extracts.

In addition, there was no significant difference between 1 ~ 10% of the untreated and persimmon peel treatment, but 15% and 20% treated persimmon peel was slightly lower after 4 weeks.

Third Embodiment

The present invention is a change in chromaticity during the manufacturing period of dried persimmon which is one of the preferred practice (a: redness)

The measurement is shown in Table 3. The color of the dried persimmon surface was measured by L, A and B values using a color difference meter (CR-300, Minolta, Japan).

Changes in Chromaticity during Dried Persimmon Production (a: redness) Manufacturing period (days-weeks) 0 2 4 6 8 Persimmon Extract  (%) 0 9.97 9.50 8.59 9.90 5.59 One 9.99 8.88 9.06 9.51 5.21 5 11.33 9.71 9.16 9.99 5.99 10 11.99 11.44 10.78 10.88 8.77 15 12.20 11.71 11.20 10.99 9.16 20 12.13 11.13 10.91 10.77 9.21

                                             <All values are average of 3 experiments>

 <Result>

Referring to Table 3, the change in chromaticity (a: redness) during persimmon production was slightly lower at 6 and 8 weeks in all treatments. In addition, in the case of 15-20% concentration of persimmon peel treatment treatment group showed a higher value than the other treatment treatment depending on the manufacturing period.

 Fourth Example

The present invention is shown in Table 4 by measuring the change in chromaticity (b: yellowness) during the dried persimmon production period of one of the preferred embodiments. The color of the dried persimmon surface was measured by L, A and B values using a color difference meter (CR-300, Minolta, Japan).

Changes in Chromaticity during Dried Persimmon Production (b: yellowness) Manufacturing Period (Week-Wed) 0 2 4 6 8 Persimmon Extract  (%) 0 31.52 20.32 15.52 12.13 13.75 One 34.30 22.91 11.12 12.25 13.59 5 32.14 21.92 11.32 11.91 11.53 10 38.52 19.37 10.22 11.32 11.00 15 36.72 23.42 12.17 9.22 9.44 20 33.21 20.72 12.61 9.41 9.22

                                              <All values are average of 3 experiments>

 <Result>

Referring to Table 4, as a result of measuring the change in chromaticity (b: yellowness) during the manufacturing period of dried persimmon, the value tended to decrease according to the manufacturing period in all treatments. All treatments showed similar tendency except for 10-20% of persimmon peel extract.

Fifth Embodiment

The present invention is shown in Table 5 by the sensory test of the dried persimmon product, which is one of the preferred embodiments. Sensory evaluation was performed by 10 trained sensory personnel on the surface morphology, taste, aroma, touch and palatability of dried persimmons. Evaluation was carried out divided into upper, middle and lower.

 <Result>

Referring to Figure 6, as a result of sensory evaluation of the final product of the persimmon persimmon peel treatment all showed a higher value in the surface form, taste, feel, preference. In particular, 10% of the persimmon peel treatment showed the highest value.

Claims (2)

delete Dried persimmons are prepared by the screening, peeling and stringing step, drying and persimmon extract processing step, trimming and tap picking step, shape making and product step,
In the drying and persimmon bark extract treatment step, 20 ml of the extract solution containing 1 ~ 20% (w / w) persimmon bark extract in a natural persimmon when dried persimmon evenly, and then immersed in the extract solution for 5 minutes Left to stand at 25 ° C for 30 minutes to allow natural drying
The persimmon extract is immersed in a 50% solution of pretanol A immersed in a weight ratio of 10% (w / w), left for one day at room temperature, and then heated by a distiller at 60 ℃ until the volume 1/2 Persimmon bark extract treatment dried persimmon production method characterized in that extracted.

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