KR101297647B1 - Packaging method for dried persimons - Google Patents

Abstract

The present invention relates to a dried persimmon packaging method for packaging the dried persimmon with an antimicrobial hygroscopic sheet, and then putting it in a gas barrier container to replace and seal nitrogen gas. The dried persimmon packaging method of the present invention is dried persimmon, in particular, having a high moisture content. When applied to the packaging, it suppresses browning at the time of semi-drying, improves the merchandise, efficiently removes moisture released from dried persimmons, suppresses the spreading of dried persimmon tissue, and also inhibits the growth of molds to prolong the shelf life or distribute it at room temperature. To be able.

Description

Packaging method for extending the shelf life of dried persimmons {Packaging method for dried persimons}

The present invention relates to a method of packaging dried persimmon, and more particularly, to a method of packaging for drying persimmon after packaging individual dried persimmon with an antimicrobial hygroscopic sheet, and putting it in a gas and moisture impermeable container to replace and seal the gas. .

Persimmons harvested before the softening of fruit in late October or early November are divided into sweet persimmon and persimmon persimmon, and persimmon persimmon is sold as raw persimmon, annual and dried persimmon (semi-dry and dry). According to the management performance analysis data for each use type of persimmon persimmon reported by Sangju Persimmon Test Center of Gyeongsangbuk-do Agricultural Research and Development Institute, raw persimmons are processed into dried persimmons, resulting in an increase in economics by 1.87, 1.36, and 1.62 times, respectively, during the annual sales. 0.97%, 0.94%, and 0.62% reported lower performance than raw sales. Therefore, persimmon farmers and organizations of persimmon persimmon processing and packaging technology is a very important task to determine the performance of the year.

Dried persimmons are classified into semi-dry and dried to dry at 45 to 60% by weight and dry to dry at 30 to 40% by weight, depending on the moisture content at the time of drying.The dried persimmon is dried in wooden boxes (paulownia, bamboo), plastic boxes, paper They are individually packed in boxes or stacked in the form of products, which are frozen and shipped to consumers or sold to middlemen or distributors.

In general, dried persimmon is not completely dried with water content of 45 to 60% by weight, and thus loses its commerciality due to morphological changes caused by browning, mold development, and softening of tissues. Browning phenomenon is caused by the action of phenol and polyphenol oxidase of persimmon in the presence of oxygen around dried persimmon, and it is one of the most rapid deterioration factors, and the occurrence of mold is about 3 to 5 days at room temperature. It occurs within about 10 days under refrigerated condition. In addition, when packaging with a plastic case or plastic film to prevent discoloration of dried persimmons, moisture is formed on the surface of the dried persimmon due to the humidity environment inside the film. Do it.

Therefore, most of the dried persimmon distribution methods are sold in the frozen state below -20 ℃, and refrigerated distribution of 0 ℃ to 10 ℃ is sold for a short time within three days, so the difficulties of distribution management always exist. It is hard to find.

As a method for packaging dried persimmons with low storage properties, Utility Model Registration No. 2008-0001902, Utility Model Registration No. 0442223, and Registered Utility Model No. 0436858 have a periphery accommodation groove to prevent deformation or damage of dried persimmon. Since the formed tray or case is described, the method for maintaining the freshness of dried persimmon is not proposed. In addition, the Utility Model No. 0292383 describes a dried persimmon packaging box in which a plurality of through-holes are arranged so that ventilation is desired, but browning, which is a limiting factor of dried persimmon, occurs under the catalyst of oxygen, thus suppressing browning of dried persimmon. In order to do this, the oxygen supply must be shut off, but rather, the use of a packing box with perforations suggests a result against the freshness of dried persimmons.

Also, Utility Model Registration No. 0394322 vacuum-packed slices of dried persimmons individually, but it was difficult to sell them as expensive products because the original form of dried persimmons was damaged, and Utility Model Application No. 2007-0017970 applied the freshness of dried persimmons. It explains how to fill with nitrogen or seal it with deoxidizing material to maintain the taste and taste.However, due to the product characteristics of dried persimmon, which is not completely dried and has a high water content, it is spilled from dried persimmon when packed in a composite film such as nylon and polyethylene. Due to the moisture, the inside of the wrapping paper becomes overly moist, and under the conditions of the environment, the persimmon tissue is collapsed and spread.

As mentioned above, various packaging materials or packaging methods have been developed to extend the shelf life of dried persimmons. However, dried persimmons in Korea are mostly frozen for the purpose of browning, mold formation and tissue protection. Within three days, it is very short and there are difficulties in distribution management.

Therefore, the farmers and distributors of dried persimmons are urgently demanding the technology to keep the quality of dried persimmons for long-term refrigeration and the leading maintenance technology that can be distributed at room temperature.

The present inventors individually wrapped the dried persimmon with an antimicrobial moisture absorption sheet, and put it in a gas and moisture impermeable container and filled with nitrogen gas to seal the dried persimmon. The present invention was completed by knowing that it can be extended or distributed even at room temperature.

An object of the present invention is to provide a packaging method of dried persimmons to suppress the browning of dried persimmons to extend the shelf life while increasing the marketability, or to be distributed at room temperature that was conventionally low or frozen.

The dried persimmon packaging method of the present invention comprises the steps of preparing an antimicrobial hygroscopic sheet by inserting a water absorbent powder between the paper and paper impregnated or coated with a natural antimicrobial material; Individual packaging step of wrapping one or more 50% of the dried persimmon surface area with the antimicrobial moisture absorption sheet; A persimmon injecting step of placing one or more of said individual packaged persimmons in a gas barrier container body; And a gas substitution packing step of replacing the inside of the container with nitrogen gas and sealing the container body with a gas barrier film or a lid.

In the dried persimmon packaging method of the present invention, the natural antimicrobial material is characterized in that the extract of any one or more plants selected from grapefruit seeds, mustard, pollen, cinnamon, garlic, cypress and rosemary, essential oils or compounds isolated therefrom.

In the dried persimmon packaging method of the present invention, the paper is impregnated or coated with the natural antimicrobial material is characterized in that dried after impregnated grapefruit seed extract.

In the dried persimmon packaging method of the present invention, 100 mg to 10 g of the moisture adsorbent powder is inserted into the antimicrobial hygroscopic sheet for persimmon packaging.

In the dried persimmon packaging method of the present invention, in order to prevent the moisture adsorbent powder from being biased to one side in the antimicrobial absorbent sheet, the moisture adsorbent powder is inserted into two or more separate zones and sealed.

In the dried persimmon packaging method of the present invention, it is characterized in that it further comprises carbon dioxide gas in the gas filled in the gas substitution packaging step.

In the dried persimmon packaging method of the present invention, the mixing ratio of nitrogen gas and carbon dioxide gas in the gas filled in the gas substitution packaging step is characterized in that the volume ratio of 40:60 to 99: 1.

In addition, the dried persimmon packaging set of the present invention, the individual-packed dried persimmon wrapped by more than 50% of the surface area by the antimicrobial moisture-absorbent sheet prepared by inserting and sealing the water-absorbent powder between the paper and paper impregnated or applied with the natural antimicrobial material ; And a gas barrier packaging container in which the individual-packed dried persimmons are placed inside and gas-displaced packaged.

In the dried persimmon packaging set of the present invention, the gas barrier packaging container is characterized by having a tray formed with a periphery receiving groove separately from the container itself or the container.

The dried persimmon packaging method of the present invention, when applied to the packaging of dried dried persimmon, in particular, high moisture content while suppressing the browning of the semi-dried to increase the marketability, and effectively remove the moisture sweating from the dried persimmon to suppress the spread phenomenon of the dried persimmon Inhibit the growth of mold to extend the shelf life, or to allow distribution at room temperature.

1 is a schematic diagram of a dried persimmon packaging set according to an embodiment of the present invention.
Figure 2 is a photograph of the decaying bacteria of persimmon per primary mountain separated in the first pure in Experimental Example 1, (a) and (b) are decaying bacteria of Gwangyang dried persimmon, (c) and (d) is decaying bacteria of Sancheong dried persimmon , (e) are decaying bacteria of Okcheon dried persimmon, and (f), (g), (h) and (i) are decaying bacteria of Youngdong dried persimmon.
Figure 3 is a photograph of the second pure pure mold in Experiment 2.
4 is a photograph confirming the antimicrobial activity to the size of the clear zone by culturing the paper disk immersed in the natural antimicrobial agent in Experimental Example 2, (a) is a photo of mold on the surface by decaying dried persimmon, (b) Immersed pollen extract with an antimicrobial substance, (c) spray-coated pollen extract, (d) immersed mustard extract, (e) spray-coated mustard extract, (f) grapefruit Soaking the seed extract, (g) is a spray coating of grapefruit seed extract.
5 is an antimicrobial activity of the clear zone by immersing a paper disk in each diluted extract adjusted to 5%, 50%, 75%, 100% by weight of the grapefruit seed extract in Experimental Example 2 It is a photograph to confirm.
6 is a graph showing the change in brightness of the chromaticity during the low-temperature storage period in Experimental Example 3.
7 is a graph showing the change in hardness during the low-temperature storage period in Experimental Example 3.
8 is a graph showing a change in shell thickness during the low-temperature storage period in Experimental Example 3.
9 is a graph showing the change in sugar content during the low-temperature storage period in Experimental Example 3.
10 is a photograph of dried persimmon on the tenth day of storage in Experimental Example 3, (a) is Comparative Example 1, (b) is Comparative Example 2, (c) is a photograph of dried persimmon of Comparative Example 3.
11 is a photograph of the packaging container stored after the gas substitution packaging in Preparation Example 2 (a) is a photograph on the fifth day after nitrogen-substituted packaging, (b) is a photograph on the fifth day after carbon dioxide substitution packaging.
Figure 12 (a) is a photograph of a dried persimmon packaging set sealed by replacing with 100% nitrogen gas after individual packaging the semi-dry time with the antimicrobial moisture absorption sheet of Example 1, (b) is the individual packaging as in (a) It is a photograph of the dried persimmon packaging set of Comparative Example 4 sealed with the addition of 10 oxygen adsorbents (for 150cc).
13 is a graph showing the change in brightness of the chromaticity during the low-temperature storage period in Experimental Example 4.
14 is a graph showing the change in hardness during the low-temperature storage period in Experimental Example 4.
15 is a graph showing the change in shell thickness during the low-temperature storage period in Experimental Example 4.
16 is a graph showing the change in sugar content during the low-temperature storage period in Experimental Example 4.

Varieties of persimmons used in the production of dried persimmon of the present invention is mainly persimmon persimmon, dongsi, occasional, new year, Gojong, Danseong, eat persimmon, Seojo, wheat, Daebongsi and the like can be used.

The dried persimmon packaging method of the present invention is made by wrapping the dried persimmon with an antimicrobial moisture absorption sheet, and then placing the dried persimmon in a gas barrier container to replace and seal nitrogen gas.

First, the dried persimmon packaging method of the present invention, the individual packaging to wrap 50% or more of the surface of the dried persimmon with an antimicrobial absorbent sheet sealed by inserting the water absorbent powder between the paper and the paper impregnated or applied with the natural antimicrobial material.

Natural antimicrobial material used in the antimicrobial hygroscopic sheet of the present invention is an extract of any one or more plants selected from grapefruit seed, mustard, pollen, cinnamon, garlic, cypress and rosemary, essential oil or a compound separated therefrom, impregnated with the natural antimicrobial material It is sealed by inserting the water adsorbent powder between the coated paper and the paper, and then suppresses the decay bacteria of the dried persimmon and absorbs the dried persimmon in the sealed packaging, especially moisture stored during storage in the semi-dry time, thereby suppressing the fall of the dried persimmon tissue. Particularly preferably, grapefruit seed extract which is excellent in antibacterial activity and inhibits browning of dried persimmon surface color is used as a natural antibacterial substance.

The paper used for the antimicrobial hygroscopic sheet is not limited as long as it is hygroscopic, but one is preferred.

In order to contain the natural antimicrobial material in the paper in the present invention, the extract may be added to the paper manufacturing step, but preferably by spray coating or impregnating the natural antimicrobial material on the already prepared paper, it is particularly preferable to impregnate in the antimicrobial aspect Do. The paper impregnated with the natural antimicrobial material is dried before use to dry the dried persimmon content of 2 to 10% by weight, preferably 3 to 6% by weight.

The moisture absorbent used in the antimicrobial moisture absorption sheet is preferably made of silica gel or sodium polyacrylate powder. The moisture adsorbent powder in the antimicrobial absorbent sheet is used in an amount of 100 mg to 10 g, preferably 500 mg to 5 g. If included below the lower limit may not be sufficient to absorb moisture permeated to the dried persimmon surface during the distribution period, even if the upper limit is exceeded does not increase the hygroscopicity.

In addition, in the present invention, when the water absorbent powder is inserted into the antimicrobial absorbent sheet, the space between two sheets of paper is divided into two or more separated zones so as to prevent the water absorbent powder from being biased to a specific position, and the water absorbent powder is inserted therein. A method of elongating the paper and the paper in the length or width direction may be used to form two or more separate regions between the papers.

In the present invention, when wrapping the dried persimmon with an antimicrobial moisture absorption sheet, it is preferable to wrap at least 50%, preferably at least 60%, more preferably at least 70% of the dried persimmon surface, rather than wrapping the whole dried persimmon with an antimicrobial moisture absorption sheet. 10% or more, preferably about 20% of the surface of the dried persimmon is exposed without the antimicrobial moisture absorption sheet so that the periphery of the dried persimmon can be revealed to the consumer to identify the dried persimmon.

Next, the dried persimmon packaging method of the present invention, put one or more dried persimmon dried persimmon put in the gas barrier container body. The gas barrier container body is substantially impermeable to gas and moisture, and can be used without limitation for glass, metal, or plastic. However, considering the cost, a container molded of a plastic sheet which is commonly used, for example, For example, a container molded of polypropylene or the like can be used.

The size of the gas barrier container according to the present invention may be any shape as long as it is capable of packing 1 to 50 dried persimmons. Preferably, the gas barrier container may be packaged in one container. Suitable sizes are 2-30, more preferably 5-20 individual packaged dried persimmons.

The gas barrier container of the present invention is preferably provided with a tray formed in the container itself or separately from the container, and having a receiving groove formed therein to prevent deformation or damage of the dried persimmon package.

Next, the dried persimmon packaging method of the present invention, after replacing the nitrogen gas to the container body is gas-packed to seal the container body with a gas barrier film or lid.

The gas substitution package may be a substitution package with 100% nitrogen gas, but may replace a mixed gas in which carbon dioxide gas of 60 vol% or less, preferably 1 to 40 vol% of the total gas volume is mixed. When the mixing ratio of the carbon dioxide gas exceeds the upper limit, carbon dioxide is absorbed into the dried persimmon and the packaging container may be contracted and damaged.

As the gas barrier film for sealing the container body, a plastic laminate film is mainly used. Preferably, a nylon and polyethylene laminate film may be used, but it does not need to be particularly limited as long as it satisfies gas barrier properties.

In addition, the individual packaged dried persimmon wrapped with at least 50% of the surface area by the antimicrobial absorbent sheet prepared by inserting and sealing the moisture absorbent powder between the paper and paper impregnated or coated with natural antimicrobial material; And dried persimmon-packed dried persimmon and gas-displacement-packed packaging containers; the dried persimmon packaging set consists of dried persimmons, particularly when dried in a semi-dry packaging having a high moisture content, while suppressing browning during semi-drying to increase the merchandise. In addition, by effectively removing the moisture perspiration from dried persimmons to suppress the spread of dried persimmon tissue and also to inhibit the growth of mold to extend the shelf life or to distribute at room temperature.

Hereinafter, the present invention will be described more specifically with reference to the following examples. However, the following examples are provided only to aid understanding of the present invention, and the scope of the present invention is not limited to the following examples.

Experimental Example  1: Identification of dried persimmon rot

Among the persimmons produced as regional specialties in each region of the country to identify the persimmon decay bacteria, one persimmon persimmon (Gwangyang persimmon) in Jeonnam region, three persimmon persimmon in Chungbuk region (two persimmons in Yeongdong, persimmon persimmon in Okcheon) and one persimmon in Gyeongnam region (Duksan dried persimmon from Sancheong) and 5 kinds of dried persimmon were used as samples.

In order to isolate the fungal pathogens that cause the decay of dried persimmons, each dried persimmon was packed in trays to induce decay for 7 days to 10 days in a 25 ° C. incubator. And collected according to the appearance characteristics were separated using a pure separation method (plate smearing method). Decayed bacteria of dried persimmon by primary separation are shown in FIG. 1. (A) and (b) of Fig. 2 are decaying bacteria of Gwangyang dried persimmon, (c) and (d) are decaying bacteria of Sancheong dried persimmon, (e) is decaying bacteria of Okcheon dried persimmon, (f), (g ), (h) and (i) are decaying bacteria of persimmon persimmon of Yeongdongsan.

Stained lesions were collected with sterile platinum and smeared on a mold selection medium [potato dextrose agar (PDA) + 10% tartaric acid / pH 3.5] and incubated in a 28 ° C. incubator for 3-4 days. The colonies formed here were again purely separated according to morphological characteristics. The photos of the isolated fungus are shown in FIG. 3, and the pure fungus was identified using molecular biological analysis (18S (ITS 5.8 s) rRNA full sequencing), and Table 1 shows the contaminant fungi of dried persimmons. Identification of isolates was carried out by extracting DNA (g) from the bacterial flora formed on the plate and using PCR amplification to analyze the rRNA constituting the small subunit ribosomes of the flora, comparing the rRNA with the rRNA database (NCBI). It was confirmed that it is similar to the microorganism.

Gwangyang Penicillium griseofulvum,
Penicillium sp,
Cladosporium uredinicola
Fungal endophyte
Eurotium cristatum Deoksan Penicillium sp.
Cladosporium uredinicola
Eurotium cristatum Youngdong 1 Basidiomycota sp Youngdong 2 Penicillium sp.
Basidiomycota sp,
Eurotium cristatum,
Hyphopichia pseudoburtonii clearing Cladosporium uredinicola
Fungal endophyte,

Experimental Example  2: Exploration of antibacterial substance for inhibiting dried persimmon

The conventional ethanol spray method or ethanol immersion method is used to suppress the growth of decay bacteria on the surface of dried persimmon, but there is a limit to inhibit the browning, which is a major factor deteriorating the merchandise during the storage of dried persimmons is not large growth inhibition ability.

Therefore, it can be easily purchased at the farm, even if ingested in the human body, the natural antibacterial agent is applied to the decay bacteria of dried persimmon among the natural antimicrobial agent is not harmless, the experiment was conducted to select a natural antibacterial agent excellent in inhibiting the growth of rot bacteria.

After decay at 25 ℃ for the decay of the dried persimmons, the fungus was incubated in plate medium (Potato Dextrose Agar) and then cultured once again in a liquid medium (Potato Dextrose Broth) was used as a bacterial solution.

After adding the bacteria solution to the plate medium to spread evenly with a triangular glass rod, and then immersed in a paper disc or sprayed with a spray of dioprene-B (flower pot), BB (mustard), and death plate 100 (grapefruit seed), After adsorption on the plate medium and incubated at 25 ℃ for 24 hours, the antimicrobial activity was compared through the diameter of the clear zone (mm). The spray application amount of each antimicrobial material and the size of the clear zone according to the immersion are shown in Table 2, and FIG. 4 shows a photograph of the plate after incubation.

division Coating (mm) Immersion (mm) Pioren-B
(Flowerpot) 20 쨉 l 1.60 4.00 30 μl 1.93 40 쨉 l 2.37 BB
(mustard) 20 쨉 l - - 30 μl - 40 쨉 l - Deathpan 100
(Grapefruit) 20 쨉 l 2.34 10.79 30 μl 3.17 40 쨉 l 4.71

Figure 4 (a) is a photo of mold formed on the surface by decaying dried persimmon, (b) is immersed in a pollen extract with an antimicrobial material, (c) is a spray coating of a pollen extract, (d) mustard Immersion of the extract, (e) spray application of mustard extract, (f) immersion of grapefruit seed extract, (g) spray application of grapefruit seed extract.

Immersion was superior to the antimicrobial activity, and the antimicrobial activity of grapefruit seed extract was found to be useful for the control of decayed persimmons.

Next, the concentration of grapefruit seed extract was adjusted to 5% by weight, 50% by weight, 75% by weight, and 100% by weight of each diluted extract to immerse the paper disc in the same manner as above to investigate the antimicrobial activity and the results are shown in Table 3 And FIG. 5.

division Immersion (mm) 25% 20.68 50% 23.28 75% 26.84 100% 29.46

Grapefruit seed extract showed a 70.2% antimicrobial activity at low concentrations of 25% compared to the stock solution, grapefruit seed extract was expected to be expected to have a high antimicrobial activity to inhibit the growth of dried persimmon at low concentrations.

Manufacturing example  One:

The semi-dry city immediately after its manufacture was prepared by sun-dried Daebong-si in Gwangyang-gun, Gwangyang-gun, and the same physical material was selected and used. Since the concentration of the grapefruit seed extract was hardly discernible at 3 wt% or less and did not affect the taste, the following experiment was carried out to 1.0 wt% of grapefruit seed extract in consideration of the antibacterial activity and the effect on taste.

Comparative Example 1 (control) is a half-packed in a cardboard box to be carried out by the existing farmhouse five.

Comparative Example 2 (GFS + Box) is packaged in the cardboard box, put 5 pieces dry semi-dry after immersion in 1.0% by weight grapefruit seed extract.

Comparative Example 3 (GFS + NY / PE) was packaged in a polypropylene container (capacity 1170 ml) after immersion in 1.0% by weight of grapefruit seed extract and sealed with a laminated film of gas and moisture impermeable nylon and polyethylene. It is.

Experimental Example  3: Comparative example  Hypotonicity of dried persimmons of 1 to 3

The dried persimmon packaging set of Comparative Examples 1 to 3, wherein the packaging was completed, was examined in surface temperature, hardness, shell thickness, sugar content and sensory characteristics while being stored in a constant temperature store at 5 ° C. which is a showcase temperature for drying persimmons in large department stores and distribution centers.

The surface color of semi-arid condition was browned by Hunter L (Lightness) measured using Chromameter (CR-200, Minolta Co., Osaka, Japan) corrected with standard white plate (L = 97.75, a = 0.49, b = 1.96). Confirmed.

The hardness was expressed as 40 measurement averages using Texture Analyser (TA-XT2, Stable Micro System, UK), and the measurement conditions were puncture test under the condition of passing 15mm at 1.0mm / s using a 2mm diameter probe. And the maximum peak value is expressed in gforce.

Peel thickness was measured by the vernier caliper after peeling the pulp. The weight loss rate, height, and shell thickness were treated 10 times at daily intervals during drying.

Soluble solid content was dilute to 1: 1 with distilled water, go to the mixer, and displayed as a 10-repeat average value with brix concentration using a digital sugar meter (PAL-1, Atago, Japan).

The change in the brightness of the chromaticity during the low-temperature storage period is shown in Figure 6, it was confirmed that browning occurs severely on the 3rd to 5th day in all the semi-drying of Comparative Examples 1 to 3 to reduce the commerciality.

The change in hardness during the low-temperature storage period is shown in Figure 7, it was confirmed that the hardness is maintained until the 5th day in Comparative Examples 1 and 2 stored in a well-ventilated cardboard box, Comparative Example 1 mold on day 10 Rather, tissue softening occurred due to the growth of. In addition, in the case of Comparative Example 3, moisture was formed on the surface of the semi-dry in the sealed packaging material, and thus, the elasticity of the tissue was lost, and the merchandise was lowered.

The change in the shell thickness during the low temperature storage period is shown in Figure 8, the thickness of the shell was thickened while the evaporation of water continued in Comparative Examples 1 and 2 stored in a well-ventilated cardboard box 5 days, Comparative Example 1 is stored 10 On the first, the growth of the fungus caused softening of the tissues, and the thickness was measured thinly. In addition, in the case of Comparative Example 3, the elasticity of the tissue in the sealed packaging material receded and the skin was changed thinly.

The changes in sugar content during the low-temperature storage period are shown in FIG. 9, and in Comparative Example 1, the sugar content increased as moisture evaporated continuously. However, in Comparative Examples 2 and 3, the sugar content decreased until the 5th day, and then maintained a constant level of sugar.

In the sensory evaluation, nine panel scales were tested for shape, color, shell thickness, sweetness, bitterness, and overall symbology in 8 panel scales, and the results were shown in Table 4. The significance of the results was evaluated by SPSS 12.0 for windows program. Using one-way ANOVA was verified. In the sensory evaluation results, it was judged that the merchandise was lost when the items were 5.0 or less.

division days Comparative Example 1 Comparative Example 2 Comparative Example 3 Appearance 5 7.5 ± 0.7 ^a 8.0 ± 0.5 ^a 7.4 ± 0.7 ^a 10 6.4 ± 0.6 ^a 6.4 ± 0.7 ^a 5.5 ± 0.3 ^a color 5 7.6 ± 0.5 ^a 7.1 ± 0.5 ^a 7.0 ± 0.7 ^a 10 4.7 ± 0.6 ^a 5.0 ± 0.3 ^a 6.0 ± 0.3 ^a Texture 5 7.7 ± 0.4 ^a 7.9 ± 0.4 ^a 7.2 ± 0.8 ^a 10 5.4 ± 0.2 ^ab 5.9 ± 0.2 ^a 4.7 ± 0.3 ^b Comprehensive preference map 5 7.7 ± 0.4 ^a 8.0 ± 0.5 ^a 7.2 ± 0.7 ^a 10 4.7 ± 0.3 ^b 6.1 ± 0.3 ^a 5.4 ± 0.3 ^ab

In the case of using a ventilated cardboard box used in existing farmhouses, even in the case of low-temperature storage, on the 10th day, it became less than 5.0, the limit of the merchandise, due to browning, especially in the case of Comparative Example 1 not treated with grapefruit seed extract Due to the loss of commerciality in the general symbol. A photograph of dried persimmons on the 10th day of storage is shown in FIG. 10, wherein (a) shows comparative examples 1, (b) shows comparative examples 2 and (c) shows photographs of dried persimmons of Comparative Example 3, and Comparative Example 1 has very brown color. Severe, it was confirmed that the browning to some extent in the case of Comparative Example 2.

The gas and moisture impermeable sealed packaging of Comparative Example 3 has some effect on the prevention of browning, but due to the moisture environment in the sealed packaging, moisture is formed on the surface of the dried persimmon and the tissue loses its elasticity and spreads as the tissue recedes. As a result, on the 10th day of storage, the commerciality was lost from the texture.

Therefore, grapefruit seed extract immersion treatment showed the effect of inhibiting browning in addition to the antimicrobial effect, but in the case of sealed packaging to increase the browning effect, the spread of dried persimmon tissue occurs due to moisture released from the semi-dry time, rather the overall preference It was confirmed that the problem worsened.

Manufacturing example  2:

The quality factor that determines the shelf life of semi-arid foods should be controlled from the contact of semi-dried products with oxygen in order to suppress browning due to browning, moisture absorption and mold generation.For this, gas-substituted packaging using nitrogen and carbon dioxide In this regard, a method of adsorbing oxygen in a package using a vacuum packing and an oxygen adsorbent using an air-tight film having low oxygen permeability may be considered.

Among them, vacuum packaging by air-tight film was excluded because it damaged the original form of dried persimmon. Among the gas-substituted packaging, the carbon dioxide substituted packaging caused the deformation of the packaging container due to the absorption of carbon dioxide as shown in FIG. This was excluded because it is reduced. (A) of FIG. 11 is a photograph on the 5th day after nitrogen substitution packaging, (b) is a photograph on the 5th day after carbon dioxide substitution packaging.

In order to suppress browning, while absorbing moisture released from semi-dry time while suppressing browning, Hanji was soaked in 1% by weight of grapefruit seed extract for 1 minute and dried again to prevent tissue spreading and condensation in the package. Two sheets of 15 cm × 15 cm sized Korean paper containing the extract were overlapped to seal the three corners, and then 5 g of sodium polyacrylate powder, which can absorb about 400 times the weight of water with a moisture absorbent, was placed between the Korean paper. , The remaining corners were sealed to prepare an antimicrobial hygroscopic sheet.

When the individual packaging the semi-dry time with the antimicrobial hygroscopic sheet, when the moisture permeated from the semi-dry time is delivered to the hanji, the antibacterial substance on the surface of the dried persimmon is applied or immersed by the grapefruit seed extract contained in the hanji, semi-dry time It is not necessary for farmers to immerse or apply grapefruit seed extract and then dry it again, and the moisture delivered to the Hanji is absorbed by the moisture absorbent to keep the dried persimmon surface dry. It was judged to be blocked.

Therefore, after individual packaging the semi-dry time with the prepared antimicrobial hygroscopic sheet, and nitrogen-substituted packaging to prepare a dried persimmon packaging set of Example 1 (GFS + N ₂ 100%), the individual packaging in the same manner as in Example 1 and then oxygen Sealing the adsorbent was prepared to prepare a dried persimmon packaging set of Comparative Example 4 (GFS + NY / PE + OS). Figure 12 (a) is a photograph of a dried persimmon packaging set sealed by replacing with 100% nitrogen gas after individual packaging the semi-dry time with the antimicrobial moisture absorption sheet of Example 1, (b) is the individual packaging as in (a) It is a photograph of the dried persimmon packaging set of Comparative Example 4 sealed with the addition of 10 oxygen adsorbents (for 150cc). Each sealed packaging container had a specification of 1170 ml. The materials were gas and water impermeable polypropylene containers and nylon and polyethylene laminated films.

Experimental Example  4: Example  Hypotability of dried persimmons of 1 and 2

The dried persimmon packaging set of Comparative Example 1 as a control example of Example 1 and Comparative Example 4 and the control is completed, the surface color, hardness, shell thickness, sugar, Corruption rate and sensory characteristics were investigated. Experimental method was carried out in the same manner as in Experiment 3.

The change in the brightness of the surface color chromaticity during the low temperature storage period is shown in FIG. 13, the hardness change is shown in FIG. 14, the peel thickness change is shown in FIG. 15, the sugar change is shown in FIG. 16, and the sensory characteristics are shown in Table 5. Indicated.

Sensory characteristics days Comparative Example 1 Example 1 Comparative Example 4 Appearance 5 7.5 ± 0.7 ^a 6.9 ± 0.6 ^a 6.8 ± 0.4 ^a 10 6.4 ± 0.6 ^a 7.8 ± 0.4 ^a 6.6 ± 0.5 ^a 15 4.5 ± 0.7 ^a 5.3 ± 0.5 ^a 4.4 ± 0.4 ^a color 5 7.6 ± 0.5 ^a 6.0 ± 0.5 ^a 7.4 ± 0.7 ^a 10 5.0 ± 0.3 ^b 8.2 ± 0.4 ^a 5.2 ± 0.8 ^b 15 3.0 ± 0.7 ^b 6.5 ± 0.4 ^a 2.8 ± 0.5 ^b Texture 5 7.7 ± 0.4 ^a 6.3 ± 0.6 ^a 6.8 ± 0.4 ^a 10 4.7 ± 0.3 ^b 7.3 ± 0.4 ^a 6.6 ± 0.7 ^a 15 5.3 ± 0.4 ^a 5.0 ± 0.3 ^a 4.4 ± 0.5 ^a Comprehensive preference map 5 7.7 ± 0.4 ^a 6.5 ± 0.4 ^a 7.0 ± 0.6 ^a 10 5.4 ± 0.3 ^b 7.8 ± 0.5 ^a 5.0 ± 0.3 ^b 15 3.9 ± 0.6 ^b 5.8 ± 0.4 ^a 3.4 ± 0.4 ^b

According to the sensory characteristics of each packing method, Comparative Example 1 fell from the texture on the 10th day to the storage life limit of 5.0 or less, and Comparative Example 4, which was enclosed with oxygen adsorbent, showed the appearance, color, texture and texture on the 15th day of storage. Although all the sensory characteristics such as the general symbol map showed the result of loss of mercury with a score of 5.0 or less, Example 1 maintained the mercury for 15 days of storage.

These results can also be confirmed in the quality characteristics change, in the case of Example 1 and Comparative Example 4, unlike in Comparative Example 1, no rot caused by the expression of the mold for 15 days of storage, and the commercialization loss due to enzymatic browning The tendency of the brightness (L) value of the chromaticity (L) value only in Example 1 after 5 days there was no change in brightness, in Comparative Examples 1 and 4 it was confirmed that the surface color darkened by browning continuously.

In addition, in the case of Example 1 and Comparative Example 4, even though the film was packaged with a low water vapor transmission rate, there was no spread of tissue due to moisture. Particularly, in Example 1, the airtight packaging material of Comparative Example 1 and hardness were large. There was no difference.

Therefore, it was confirmed that the packaging method of Example 1 can extend the low-temperature shelf life of at least 1.5 to 3 times as compared with Comparative Examples 1 and 2.

Claims (9)

After impregnating the paper with a natural antimicrobial agent, which is an extract of at least one plant selected from grapefruit seeds, mustard, pollen, cinnamon, garlic, cypress and rosemary, essential oil or a compound separated therefrom, it is dried to a moisture content of 2 to 10% by weight. To produce a natural antimicrobial paper;
Inserting 100 mg to 10 g of a moisture absorbent powder between the natural antibacterial paper and the natural antimicrobial paper, and then sealing to prepare an antimicrobial moisture absorbent sheet for dried persimmon packaging;
Individual packaging step of wrapping persimmon dried persimmon with a moisture content of 45 to 60% by weight as an antimicrobial moisture absorption sheet for packing persimmon individual, wrapping 50% or more of the surface area of the persimmon;
A persimmon injecting step of placing one or more of said individual packaged persimmons into a gas and moisture impermeable container body; And
And a gas substitution packing step of replacing the inside of the container body with nitrogen gas and sealingly packing the container body with a gas and a water impermeable film or a lid. delete delete delete The method of claim 1, wherein the moisture adsorbent powder is inserted into and sealed in two or more separate zones to prevent the moisture adsorbent powder from being biased to one side in the antimicrobial moisture absorbent sheet. The method of claim 1, wherein in the gas displacement packaging step, the gas to replace the interior of the container body, the packaging method of dried persimmons further comprising a carbon dioxide gas. The method of claim 6, wherein the mixing ratio of nitrogen gas and carbon dioxide gas in the gas to replace the inside of the container body in the gas displacement packaging step is 40: 60 to 99: 1 volume ratio. delete delete

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