KR101312936B1 - Method for producing dried persimmon using ascorbic acid and dried persimmon produced by the same method - Google Patents

Abstract

The present invention (a) peeling the shell of persimmon; (b) dissolving ascorbic acid in water to prepare a mixture; And (c) spraying or immersing the mixture of step (b) in the peeled persimmon of step (a) and drying the prepared persimmons, wherein the dried persimmon is dried. It relates to a method and dried persimmon produced by the method.

Description

Method for producing dried persimmon using ascorbic acid and dried persimmon {Method for producing dried persimmon using ascorbic acid and dried persimmon produced by the same method}

The present invention (a) peeling the shell of persimmon; (b) dissolving ascorbic acid in water to prepare a mixture; And (c) spraying or immersing the mixture of step (b) in the peeled persimmon of step (a) and drying the prepared persimmons, wherein the dried persimmon is dried. It relates to a method and dried persimmon produced by the method.

Persimmon is a deciduous tree of the persimmon tree, distributed in central North China and south of central Korea. Persimmon is one of the most nutritious fruits and contains about 14% less sugar than other fruits, but mainly glucose and fructose. In addition, persimmon contains pectin and carotenoids, and it contains a lot of potassium and magnesium as tannins, vitamin C, vitamin A, and inorganic salts, which have a mild taste, prevent hypertension, and lower the rate of increase of blood alcohol. Vitamin A is 400 units (IU) / 100 g 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. 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 stroke because it has a high blood pressure preventing effect. In addition, tannins are effective in preventing or treating frostbite or hand and feet, preventing bacterial infections and promoting the healing of inflammation and skin sores. 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. Persimmon exhibits a number of functions that are beneficial to the human body as above, but the technology for long-term storage of persimmon is insufficient.

The sulfur fumigation treatment performed after peeling in the drying pretreatment process in the conventional dried persimmon is carried out to prevent blacking of the dried persimmon due to the inhibition of microbial growth and oxidation of the polyphenol material during drying. Currently, the use of sulfur is restricted by food additive regulations. In the case of dried fruit, the amount of sulfur dioxide remaining in food is not more than 2 g per 1 kg of dried fruit. However, when the sulfur perfume is processed during the manufacturing of dried persimmons, they remain in the dried persimmons, which has the disadvantage of discoloring color, which has the disadvantage of degrading the safety and palatability of consumers. Therefore, it is necessary to develop high-quality dried persimmons that do not have brown color, and do not become brown without treating the dried persimmons.

Korean Patent No. 0893696 discloses a half-drying time and a manufacturing method thereof, but is different from the manufacturing method of dried persimmon using ascorbic acid of the present invention.

The present invention has been made in accordance with the requirements as described above, the object of the present invention is to process the ascorbic acid (ascorbic acid) in the appropriate conditions without the treatment of sulfur fumigation during drying persimmon to prevent browning and discoloration surface color Not only is it improved, but it is to provide dried persimmons with improved storage properties using ascorbic acid, which is environmentally friendly and ensures food stability.

In order to solve the above problems, the present invention (a) peeling the peel of persimmon; (b) dissolving ascorbic acid in water to prepare a mixture; And (c) spraying or immersing the mixture of step (b) in the peeled persimmon of step (a) and drying the prepared persimmons, wherein the dried persimmon is dried. Provide a method.

The present invention also provides a dried persimmon prepared by the above method.

According to the present invention, the present invention is harmless to the human body without the sulfur treatment, the surface color is improved by preventing browning and discoloration, the outer skin is not hard, the texture is smooth, and the sugar content is high in terms of nutrition and preference of all consumers Suitable dried persimmons can be provided. In addition, compared to the dried persimmon by the conventional sulfur treatment, while maintaining the taste and aroma of the dried persimmon itself can improve the shelf life can provide a good persimmon persimmon.

Figure 1 shows a photo of the dried persimmon production method of the present invention.
Figure 2 is a photograph comparing the dried persimmon and sulfur-treated dried persimmon of the present invention.

In order to achieve the object of the present invention,

(a) peeling the persimmon peel;

(b) dissolving ascorbic acid in water to prepare a mixture; And

(c) a method for producing dried persimmons with enhanced shelf life, characterized in that it comprises the step of drying the sprayed or immersed in the peeled persimmon of step (a) and then immersing the mixture of step (b) To provide.

In the method for producing dried persimmon of the present invention, the persimmon variety of step (a) may be Daebong, Qingdao Bansi, Changzhou Dongsi, Hamansu, Huangshi, Gojong, Danseong, Jangdong or Bunsi, preferably It may be, but is not limited to, Daebong (Armor). In addition, the persimmon of step (a) may be harvested persimmon harvested from late October to early November, it is preferable to use only persimmon per weight per 200 ~ 350 g, persimmon less than 200 g is commercial Falling persimmons in excess of 350 g is a bad persimmon occurs frequently during natural drying, so if the persimmon having a weight in the above range to produce a persimmon may be excellent product of persimmon. In addition, after harvesting the persimmon having a weight range may be used for the manufacture of dried persimmon after aging for 10-15 days in a low temperature warehouse of 1 ~ 2 ℃.

In addition, in the preparation method of dried persimmon of the present invention, the pH of the mixture of step (b) may be 2 to 3, when the pH of the mixture is higher than the range is not effective to prevent storage and browning of the persimmon, pH When lower than the above range is a sour taste is generated from the dried persimmons are reduced in preference.

Preferably the method for producing dried persimmon of the present invention

(a) peeling the persimmon peel;

(b) dissolving 0.08 to 0.12 parts by weight of ascorbic acid in 4.5 to 5.5 parts by weight of water to prepare a mixture having a pH of 2-3; And

(c) spray 4.6 to 5.6 parts by weight of the mixture of step (b) to 400 to 600 parts by weight of the peeled persimmon of step (a) or 200 to 300 parts by weight of the peeled persimmon of step (a) ( b) 4.6 ~ 5.6 parts by weight of the mixture of step 2 may be immersed for 2 to 3 seconds and then drying for 50 to 70 days at -5 ~ 7 ℃,

More preferably,

(a) peeling the persimmon peel;

(b) dissolving 0.1 parts by weight of ascorbic acid in 5 parts by weight of water to prepare a mixture having a pH of 2-3; And

(c) spraying 5.1 parts by weight of the mixture of step (b) to 500 parts by weight of the peeled persimmon of step (a) or by mixing 250 parts by weight of the peeled persimmon of step (a) 5.1 After immersing the parts by weight for 2 to 3 seconds may comprise the step of drying for 60 days at -5 ~ 7 ℃.

The present invention also provides dried persimmons having improved shelf life and browning prevention prepared by the above method. Those skilled in the art can easily recognize that the method is not limited to dried persimmon, but can be equally applied to various persimmon dried products including semi-dried, dried persimmons and the like.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  1: Manufacturing method of persimmon

1.Dried persimmon using ascorbic acid

(a) Harvested from late October to early November, and about 250 g of persimmon persimmon (Gapgo) were aged in cold storage at 1 ~ 2 ℃ for 10 ~ 15 days and then peeled.

(b) 10 g of ascorbic acid powder was dissolved in 500 mL of warm water to prepare an ascorbic acid solution having a pH of 2-3.

(c) spray evenly all of the ascorbic acid solution of step (b) to 200 peeled persimmon (50 kg) of step (a) or 100 peeled persimmon of step (a) ) Was immersed in the ascorbic acid solution of step (b) for 2 to 3 seconds and then dried at -5 ~ 7 ℃ for 60 days.

2. Sulfurated Persimmon

Manufactured in the same manner as the method for producing dried persimmon using ascorbic acid, 50 kg (200 pieces) in 1 m ² of the peeled Daebong persimmon peeled without using ascorbic acid, sulfur 10 ~ 20 g 15-20 minutes After the fumigation treatment was dried to prepare a persimmon.

Example  1: surface chromaticity of dried persimmon

The surface chromaticity of the dried persimmon was measured three times using a colorimeter (CM-3500d, Minolta Co., Ltd., Japan), and the results were L * (white), a * (red), and b * (yellow). (Zero calibration; CM-A124 box, White calibration; CM-A120 box).

The surface chromaticity of dried persimmon is shown in Table 1 below. Preparation Example is dried persimmon using ascorbic acid of Preparation Example 1, Comparative Example 1 shows a sulfur-treated dried persimmon in Preparation Example 1, Comparative Example 2 was prepared by the method of Preparation Example 1, but ascorbic acid or sulfur treatment It shows the dried persimmon produced without.

As a result, the L * value indicating the brightness was the highest value in Comparative Example 1, the surface was decolorized due to sulfur dioxide treatment, it was found that the brightness was higher than the other test, Comparative Example 2 showed the lowest value Ascorbic acid was found to be effective in preventing browning. And the a * value indicating the redness was higher than the dried persimmon of the present invention compared to Comparative Examples 1 and 2, the b * value representing the yellowness was higher than Comparative Example 1 than the preparation. As a result, the dried persimmon using the ascorbic acid of the present invention was effective in preventing browning without discoloring the color of persimmon, it was found that persimmon natural bright red.

Surface chromaticity of dried persimmon L * value a * value b * value Manufacturing example 42.44 15.04 26.88 Comparative Example 1 51.42 11.47 37.14 Comparative Example 2 30.14 12.62 20.11

Example  2: hypotonic effect

Dry persimmon using the ascorbic acid of the present invention (manufacturing example), sulfur-treated dried persimmon (Comparative Example 1) and dried persimmon prepared without ascorbic acid or sulfur treatment (Comparative Example 2) while storing at low temperature (5 ± 2 ℃) The presence of glucose and mold on the surface was compared. When glucose is formed on the surface of dried persimmon, there is a problem in that the marketability of the dried persimmon drops quickly because the fungus blooms. As a result, in Comparative Example 2, glucose was generated on the surface of dried persimmons in less than 30 days of storage, but glucose was not generated even when stored in ascorbic acid or sulfur-treated dried persimmons for more than 30 days. However, in Comparative Example 1, glucose was generated on the surface after 60 days of storage, but dried persimmon using ascorbic acid did not generate glucose even after 60 days. In addition, Comparative Examples 1 and 2 showed a part of the dried persimmons on the surface after 90 days, but the dried persimmons of the production example did not produce mold, it was found that ascorbic acid treatment improves the storage of dried persimmons.

Example  3: Sensory evaluation

Sensory trait analysis was conducted on 30 males and females in their 30s to test the taste and preference of dried persimmon by a five-point scoring method: 1: bad, 2: a little bad, 3: moderate, 4: a little good, 5: good. Color, aroma, taste, texture and overall acceptability of dried persimmon using the ascorbic acid (manufacturing example), sulfur-treated dried persimmon (comparative example 1), dried persimmon prepared without ascorbic acid or sulfur treatment (comparative example 2) of the present invention Was analyzed.

Sensory test color incense flavor Texture Overall preference Manufacturing example 4.21 3.64 4.08 4.10 4.04 Comparative Example 1 3.54 3.60 3.58 3.42 3.48 Comparative Example 2 3.29 3.52 3.44 3.20 3.24

Sensory test results of dried persimmons are shown in Table 2. As can be seen in Table 2, the preference for the fragrance did not show a big difference in all the test zones. However, in the degree of acceptability for color, the manufactured example of the present invention showed a higher acceptability than the comparative example, and the dried persimmon of the present invention was prevented from browning and the persimmon index red color was enhanced, and thus, it was found to be preferred over other test groups. there was. In addition, the dried persimmon of the present invention also showed a higher degree of acceptability for taste, and the dried persimmon of the present invention also showed a higher degree of acceptability for texture, indicating that ascorbic acid treatment improved the texture of dried persimmon. In addition, the overall perceptibility also showed a higher degree of persimmon of the present invention compared to the comparative examples

Claims (5)

(a) peeling the skin after 200 ~ 350 g per 1 aged in a cold warehouse at 1 ~ 2 ℃ for 10 to 15 days;
(b) dissolving 0.08 to 0.12 parts by weight of ascorbic acid in 4.5 to 5.5 parts by weight of water to prepare a mixture having a pH of 2-3; And
(c) spray 4.6 to 5.6 parts by weight of the mixture of step (b) to 400 to 600 parts by weight of the peeled persimmon of step (a) or 200 to 300 parts by weight of the peeled persimmon of step (a) ( After the immersion for 4.6 ~ 5.6 parts by weight of the mixture of step b) for 2 to 3 seconds, and drying for 50 to 70 days at -5 ~ 7 ℃ enhanced shelf life and browning-proof dried persimmon Manufacturing method. The method of claim 1, wherein the persimmon variety of step (a) is Daebong, Qingdao Bansi, Sangjusi, Hamansu, Walsh, Gojongsi, Danseong, Jangsi or Bunsi. delete delete A dried persimmon produced by the method of claim 1 or 2 with improved shelf life and browning prevention.

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