KR101622517B1

KR101622517B1 - Manufacturing method of dried persimmon and dried persimmon prepared therefrom

Info

Publication number: KR101622517B1
Application number: KR1020150091343A
Authority: KR
Inventors: 이태호
Original assignee: 이태호
Priority date: 2015-06-26
Filing date: 2015-06-26
Publication date: 2016-05-18

Abstract

The present invention relates to a method of manufacturing a perspex and a dried persimmon produced thereby. The perspex is fumed with smoke generated by burning the leaves of a perennial tree and tea leaves, And drying and aging in a mature room composed of bamboo; Or fumigating the feeling of being peeled off by smoke generated by burning incandescent leaves, tea leaves and mineral sulfur, followed by drying and aging in a drying chamber composed of loess and cottonwood, and in an aging room consisting of loess, white wood, ondol and bamboo According to the manufacturing method of black persimmons, fumigation is attained by fumigating the smoke generated by burning the leaves and tea leaves of the perennial plants, thereby suppressing the propagation of harmful bacteria and molds in only one time. The drying chamber and loess, (Odor), flavor and texture compared to the conventional persimmons by increasing the amount of white flour (facility) produced by making dried persimmons in an aging room composed of ondol and bamboo, and even when the air is not replaced with nitrogen gas during storage, It is possible to provide improved persimmons. In addition, in the process of fumigation, it is fumigated with smoke generated by burning the leaves, tea leaves and mineral sulfur in the fumigation process, so that the sulfur component is added to black, and health effects can be expected.

Description

Technical Field [0001] The present invention relates to a method of manufacturing dried persimmons,

More particularly, the present invention relates to a method of manufacturing a dried persimmon having excellent taste and flavor and improved shelf life by increasing occurrence of white spots on the surface of the persimmon, The present invention relates to dried persimmons.

Dried persimmon is our traditional food that has been passed down for 1,000 years. It has helped digestion function for a long time, and is effective in hemostasis, asthma, hangover, dressing and tonic action. Recently, it is also effective in prevention of adult diseases such as arteriosclerosis, hypertension and obesity. It is known to have an effect.

Dried persimmons usually are peeled off and then hang on to a long string, hanging on eaves or branches, sun dried for a certain period of time, and made semi-dry or dry. However, the quality of the dried persimmons is influenced by the quality of the dried persimmon, and the drying of the outside air reduces the commercialization rate due to the incorporation of foreign substances during drying, fungal growth, discoloration, etc., There is a high problem.

To solve the above problems, various attempts have been made to improve the functionality, storage and storage properties of dried persimmons by adding functional materials such as red ginseng, green tea, and ginseng or by artificial drying such as hot air drying, far infrared ray drying, dehumidifying drying or freeze drying (Korean Patent No. 10-0903651; Korean Patent No. 10-1042678). However, the addition of functional materials such as red ginseng, green tea or ginseng in some of the prior arts has a tendency to change the color and taste inherent to the persimmon by applying the concentrate or extract to the surface of the perspex, Dried persimmons produced through freeze drying must be stored frozen because they must be stored frozen at room temperature. Dried persimmons produced by hot air drying are excessively dried, resulting in thickening and hardening of sensuous surface, resulting in poor appearance, And the process of sweating at a low temperature of 2 to 5 ° C must be performed in order to generate a white powder (facility) on the surface of the dried persimmon after the hot air drying, .

Also, in order to prevent contamination of foreign materials, fungal growth or perspiration during the drying process of dried persimmons, it is necessary to remove sulfur prior to drying and then fumigate with sulfur dioxide gas generated by burning sulfur (using 15 ~ 25g of sulfur per 100kg of raw material) (Korean Registered Patent No. 10-1044246; Korean Patent No. 10-0584878), the fumigation treatment using sulfur has a problem that the sulfur dioxide gas remains in the perspex even though it has a small amount, which may adversely affect the human body have.

Recently, in the process of fumigating dried persimmons in this industry, natural materials harmless to the human body such as pine needles, pepper, wormwood, licorice, angelica, green tea or ginseng are fumigated by using fumigation alone or in mixture, Attempts have been made to manufacture dried persimmons with natural ingredients and nutrients (Korean Patent No. 10-1029007; Korean Patent Publication No. 2010-0051992; Korean Patent No. 10-0746729). However, when using the above-mentioned natural materials, fumigation treatment must be performed several times in order to obtain the killing effect of harmful bacteria or fungi in dried persimmons.

On the other hand, the facility (枾雪) is also called "枾霜" and refers to white powder (one hundred percent) occurring on the outer surface of dried persimmon at the end of drying. The above facilities are known to be good for lungs and bronchi, and glucose and fructose are usually composed at a ratio of 6: 1. If the persimmon is less ripe or decayed, the facility does not appear on the surface of the persimmon.

Accordingly, the present inventors have found that, even if a single fumigation treatment is performed, it is possible to suppress the habitat or reproduction of harmful bacteria present in the peeled sensation, to increase the occurrence of white spots on the outer surface, When trying to develop the improved method of manufacturing dried persimmons, when dried and aged in drying and aging chambers containing fuels and fenugreek after fumigation with fenugreek leaves and tea leaves, The present inventors have completed the present invention by discovering that a white dried persimmon or a black dried persimmon can be produced having improved sensory properties such as flavor (sugar content), fragrance and storage period.

It is an object of the present invention to provide a method for manufacturing a white persimmon or black persimmon sauce having enhanced taste and flavor and enhanced shelf life by increasing the occurrence of white spots on the outer surface.

Another object of the present invention is to provide a white dried persimmon or a black dried persimmon produced by the above-described method.

In one aspect, the present invention provides a process for the preparation of a white persimmon which comprises the following steps:

a) fumigating the peeled sensation with smoke, which is generated by burning incandescent leaves and tea leaves;

b) naturally drying the fumigated sensation in a drying chamber composed of loess and plain wood in step a); And

c) aging the senses that have been dried in step b) in an aging room consisting of loess, cottonwood, ondol, and bamboo.

The process for preparing white persimmons according to the present invention will be described in detail with reference to the following respective steps.

a) It is the step of fumigating the feeling of being peeled off by the smoke generated by burning the leaves and tea leaves.

The persimmon, which is the main material of the persimmon persimmon used in the present invention, is a persimmon commonly used for persimmon persimmon, and a commercially available persimmon can be used. In the present invention,

The peeling may be performed using a conventional method, for example, a knife, an automatic peeling machine, or the like.

In the present invention, when the fumigant is faded by the smoke generated by burning the above-mentioned leaved tree leaves and tea leaves, it is possible to suppress the habitat or propagation of harmful bacteria or fungi by only one fumigation treatment, and at the same time, The added persimmon can be provided.

Chamaecyparis obtusa is an evergreen coniferous tree, and is known to have effects such as bronchial asthma, stress relief, sterilization, and neutralization of harmful substances. Especially, phytoncide is the most abundant among coniferous trees such as pine, It is excellent in the deodorizing effect of killing harmful bacteria, fungi or flyworm, and removing the gas having irritating odor.

Camellia sinensis is an evergreen tree belonging to Camellia sinensis . It is known as green tea tree. It has effects such as antioxidation, immunity enhancement, anticancer, antidiabetic, fatigue recovery, metabolism promotion, sterilization and insecticide. Especially, Contains incense (aroma) and sweet taste.

It is preferable to use 6 to 8 parts by weight and 2 to 4 parts by weight, respectively, with respect to 100 parts by weight of depilated persimmon leaves and tea leaves used in the present invention. It is difficult to produce a dried persimmon having improved sensibility for the purpose of the present invention because it does not kill noxious bacteria present on the surface of persimmon when using the above-mentioned scab leaves and tea leaves below the above- The flavor of the persimmon leaves and tea leaf are deposited on the surface of the persimmon leaves too much and the flavor inherent to the persimmon leaves may be deteriorated.

In the present invention, fumigation is preferably carried out for 5 to 15 minutes. When the fumigation time is less than 5 minutes, the preservation period of the noxious bacteria existing on the surface of the perspex can not be suppressed, and when the fumigation time is more than 15 minutes, the persimmon hardness is increased or decreased. The improvement of the quality of the finally prepared perspex is less than that of the manufactured perspex, which is uneconomical.

b) In step a), the fumigant sensation is naturally dried in a drying oven composed of loess and plain wood.

In the present invention, the drying chamber composed of the loess and the plain wood comprises a wall part having a structure in which a plurality of white wood boards are erected at regular intervals on the four sides of the wall, Ceiling with ceilings adorned with loess; And a bottom part having a structure in which a flat wood board is laminated on a floor surface plastered with loess, and the wall part is made of a double window part, and moisture in the drying room And a curtain facility serving to maintain the temperature.

The drying room absorbs the moisture that comes from the loess, and when it is dried, it keeps the proper humidity by releasing the moisture again and keeps the temperature constant. In addition, it keeps the temperature constant and is harmful by soil microorganisms and enzymes in the loess and phytoncide component of the It is possible to inhibit the growth or propagation of bacteria, fungi or flysch.

Therefore, when the dried persimmons are dried in the drying chamber of the present invention, propagation of harmful bacteria, fungi or fly insects mixed in from the outside is suppressed by the useful components of yellow loam and white clover. In addition, by using natural sunlight and wind without artificial treatment, the nutrients are not changed, and smooth and fine white flour (facility) is generated without transferring to a separate low-temperature storage tank, thereby generating sweetness, There is an advantage that the effect of shortening the length is shortened.

In the present invention, the drying may be varied depending on the degree of ripeness and size of the persimmon. However, in one specific example, it is preferable to use natural sunlight and wind for 50 to 60 days while repeating the sealing and ventilation using the window of the drying room Drying is preferred.

c) The step of drying in step (b) is aged in an aging room composed of loess, white birch, ondol, and bamboo.

In the present invention, the aging room composed of yellow loess, white wood, ondol, and bamboo is composed of a wall having a structure in which a plurality of white wood boards are installed at regular intervals on a wall surface of four sides filled with loess and the white wood supports the loess clay wall; Ceiling with ceilings adorned with loess; And a bottom portion having a structure in which the ondol and the bamboo floor are laminated on the floor surface plastered with the loess.

The above-mentioned bamboo ( Phyllostachys sp .; Bambusoideae) is an evergreen plant belonging to bamboo asparagus. It radiates far-infrared radiation in the same manner as yellow loess and not only helps blood circulation but also contains citric acid, terpene and polyphenol, And allergic symptoms. Especially, when heat is applied, heat retention and conductivity are superior to other wood.

Therefore, when the dried persimmons are aged in the aging room of the present invention, the heat of the ondol can be quickly transferred into the aging room by the bamboo, so that the heating cost is saved and the moisture of the dried persimmon is additionally removed, Can be transferred to the persimmon so that the taste (sugar content) and texture of the persimmon can be improved.

In addition, since the soil microorganisms and enzymatic action in the loess and the phytoncide component of the white wood can inhibit the propagation of harmful bacteria and prevent the discoloration of the plants (facilities), even if they are packed in ordinary paper boxes, wooden boxes or plastic containers, In case of frozen or refrigerated storage, the increase in the incidence of white spots (facility) is insignificant compared to that of dried persimmons immediately after aging, whereas when stored at room temperature, Is increased.

The aging is preferably carried out at a temperature of 30 to 40 DEG C, preferably 35 DEG C for 2 to 3 days.

The white dried persimmon powder prepared according to the above-described method can be circulated at room temperature and has superior taste (sugar content), flavor and texture as compared to the conventional persimmons, and exhibits an improved storage period.

In another aspect, the present invention provides a process for preparing a black persimmon which comprises the following steps:

a) fumigating the peeled sensation with smoke, which is generated by burning incandescent leaf tea leaves and mineral sulfur;

b) cryogenically drying the fumigated sensation in a drying chamber composed of loess and plain wood in step a); And

Sulfur exists in mineral, animal or vegetable form and is an element showing various pharmacological effects such as prevention of hair loss, anti-cancer, desquamation, elimination of toxicity in vivo, removal of inflammation and increase of immunity. Since sulfur is not produced naturally in the human body, it must be replenished from the outside. Mineral sulfur and mixed sulfur are toxic and can not be used for food. Therefore, animals containing sulfur components required for human body , Animal gallbladder, sulfur duck, etc.) or plants (ginger, duck meat, onion, onion, leek, leek, ginseng, etc.). However, the amount of sulfur present in the plant is very small, most of which is difficult to be absorbed by the inorganic sulfur state, and it takes a lot of cost and time to ingest the animal.

Accordingly, the present inventors focused on the purification action and deodorization action of the unicorn tree, and fumigated the smoke which was burned by burning the unicorn tree leaf, the tea leaf and the mineral sulfur, so that the heavy metal component and the toxic component of the mineral sulfur Dried perspex can be produced without toxicity and containing sulfur component. Thus, the present invention has been completed.

The dried perspex according to the present invention is characterized in that it exhibits black color due to sulfur dioxide generated by burning mineral sulfur and persimmon potassium.

The content of the mineral sulfur used in the fumigation step of the present invention is preferably 0.001 to 0.01 part by weight based on 100 parts by weight of the peeled persimmon. When the mineral sulfur is used in an amount of less than 0.001 part by weight, it is difficult to prepare a black persimmon for the purpose of the present invention. In the case of using more than 0.01 part by weight, a dried persimmon can not be completely ingested because the heavy metals in the mineral sulfur can not be completely removed. There is a problem.

In the present invention, the steps b) and c) for drying and aging the fumigated sensation in the step a) are the same as the drying and aging steps of the method for manufacturing the white persimmon.

The black dried persimmon prepared according to the above-mentioned method is superior in taste (sugar content), texture, and storage period, compared to the conventional persimmons. In addition, the dried persimmons contain a sulfur component, so that health benefits can be expected.

Meanwhile, the white dried persimmon or black dried persimmon produced according to the production method of the present invention can be provided by wrapping itself or by cutting it into a size easy to ingest. At this time, the cut persimmon (sweet persimmon) is cut to a size easy to ingest by using a knife, a cutlery or the like, for example, a peeled sensation in the axial direction to a thickness of 0.5 to 1.5 cm, May be cut into a size of 1 cm x 1 cm x 1 cm.

According to the present invention, it is possible to suppress the propagation of harmful bacteria and fungi in only one time by fumigating the feeling of being peeled off by the smoke generated by burning the unicorn tree leaves and tea leaves, and to prevent the propagation of harmful bacteria and molds in the drying room and ocher, (Dried persimmon), which is superior in taste (sugar content), flavor and texture compared to the conventional persimmons, and provides a dried persimmon with improved shelf life even when air is not replaced with nitrogen gas during packing can do. In addition, in the process of fumigation, it is fumigated with smoke generated by burning the leaves, tea leaves and mineral sulfur in the fumigation process, so that the sulfur component is added to black, and health effects can be expected.

FIG. 1 is a diagram illustrating a process for manufacturing a white persimmons according to the present invention.
FIG. 2 illustrates a process for preparing a dried persimmon according to the present invention.
3 is a photograph of white dried persimmon or white persimmon prepared according to the present invention.
Fig. 4 is a photograph of a dried persimmon prepared by drying on day sun.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Example 1: Production of white persimmons

50 g of each of the peeled barbs and wheat stalks were prepared, fumigated with the peeled balsam and wheat flour for 10 minutes with the smoke generated by burning 7 g of the waxy leaves and 3 g of the tea leaves.

The fumigant sensation was then naturally dried in the drying chamber for 55 days with repeated sealing and ventilation.

Then, the dried persimmon was aged in a fermentation room at a temperature of 35 DEG C for 3 days to prepare white dried persimmon which was produced as a white (facility).

The walls of the drying chamber and the aging chamber are structured such that a plurality of white wood boards are installed at regular intervals on the four sides of the wall surface coated with loess, the white wood supports the loess clay wall, and the ceiling is decorated with loess.

In this case, the bottom of the drying room is composed of laminated wood board on the floor surface plastered with yellow soil, and the floor of the aged room is formed by stacking ondol and bamboo floor on the floor plastered with yellow soil.

Especially, in the drying room, unlike the ripening room, a part of the wall of each side is made of double window, and the curtain is installed on the window.

Example 2: Preparation of black persimmons

50 g of each of the peeled seaweed and wheat flour was prepared, and then the same method as in Example 1 was carried out except that 7 g of unshiu tree leaves, 3 g of tea leaves and 0.005 g of mineral sulfur were fumed to smoke, Dried and aged to prepare a dried persimmon with white flour (facility).

Comparative Example 1: Dried and aged persimmon using pine needle

The dried persimmon was prepared in the same manner as in Example 1, except that the peeled seaweed and the milky sensation were dried and aged in the drying chamber and the aging chamber in which the pine tree or the pine tree was laminated on the loess of the Example 1.

Comparative Example 2: Manufacture of dried persimmons fumigated, dried and aged using pine needles

Pine needles and tea leaves were mixed at a weight ratio of 7: 3, and fired for 10 minutes by baking the peeled pearlescence and mushy feeling with smoke generated by burning. Then, the pine needles were dried and aged in the drying room and the aging room in which the pine leaves were stacked Dried persimmons were prepared.

Comparative Example 3: Manufacture of dried persimmons by hot air drying

Dried persimmons were prepared in the same manner as in Example 1, except that the peeled envelope and milky sensation were dried in the drying chamber of the present invention at a temperature of 55% humidity and a temperature of 30 캜 for 30 days.

Comparative Example 4: Manufacture of dried persimmon cake

Repeated sealing and ventilation were repeated by using the window of the drying room and the dried persimmon and milky persimmon were dried and aged for 60 days using natural sunlight and wind to produce a typical dried persimmon.

Test Example 1: Sensory Characterization of Dried Persimmon

In order to observe the sensory characteristics of the persimmon leaves according to the present invention, the white persimmon leaves prepared in Example 1, the black dried persimmon leaves prepared in Example 2, the dried persimmon leaves using pine leaves in Comparative Example 1, Dried persimmon, dried persimmon, dried persimmon in Comparative Example 3 and dried persimmon in Comparative Example 4 were tested for sensory properties.

Sensory tests were performed on 10 panelists (5 women and 5 men) after establishing stable criteria for discrimination and characteristics to be evaluated through the curriculum.

Sensory evaluation items were composed of color, flavor, taste, texture and overall acceptability of dried persimmon, and sensory characteristics were evaluated using 5 - point scale method. The results are shown in Table 1.

The scoring criteria are as follows.

Very good: 5 points

Good: 4 points

Usually: 3 points

Bad: 2 points

Very bad: 1 point

Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 color 4.2 3.2 4.0 3.1 3.8 4.0 incense 4.5 4.2 3.1 3.0 2.8 3.5 flavor 4.8 4.8 3.0 3.0 2.8 3.6 Texture 4.6 4.6 4.3 4.3 1.8 3.6 Overall likelihood 4.5 4.2 3.6 3.6 2.8 3.7

As shown in Table 1, the dried persimmons of Examples 1 and 2 prepared according to the present invention were evaluated.

In particular, the flavor and taste (sugar content) of the dried persimmon or black persimmon of Example 1 or Example 2 prepared according to the present invention was superior to that of the dried persimmon prepared by the sun-drying of Comparative Example 4, The dried persimmon produced by the hot air drying of Comparative Example 3 was superior to the dried persimmon produced by the hot air drying.

In addition, the white dried persimmon or black dried persimmon of Example 1 or Example 2 prepared according to the present invention burned in a drying chamber in which pine leaves were piled on the loess of Comparative Example 1, a dried persimmon prepared in the aging room, or pine leaves and tea leaves of Comparative Example 2 It was found that the fragrance and taste (sugar content) of the dried persimmons were higher than those of the dried persimmons produced in the drying room and the aging room.

Test Example 2: Measurement of the amount of incineration of dried persimmons

In order to measure the amount of incidence of dried persimmons according to the present invention, the dried persimmons in Example 1, the dried persimmon in Example 2, the persimmon persimmon in Comparative Example 3, The amount of white matter (facility) was observed in dried persimmons.

At this time, the measurement criteria are as follows: 0 point for dried persimmon which does not occur at all (facilities), 1 point for dried persimmons less than 1/4 of the surface, 1 point for dried persimmons and 1/4 to 2/4 of the surface, Dried persimmons were 2 points, 2/4 to 3/4 of the surface (facility) was 3 points of dried persimmon, and 3/4 or more of the surface was 4 points of dried persimmons. The results are shown in Table 2.

Example 1 Example 2 Comparative Example 3 Comparative Example 4 Facility occurrence 3.5 3.5 0.2 1.5

As shown in Table 2, the white dried persimmon or black dried persimmon of Example 1 or Example 2 produced according to the present invention produced significantly higher amounts of dried persimmon than the conventional dried persimmon produced by the sun-drying of Comparative Example 4 And it was found.

On the other hand, the dried persimmons produced by the hot air drying of Comparative Example 3 were not produced.

Test Example 3: Measurement of the occurrence of white matter (facility) according to the storage temperature

The dried persimmons prepared in Example 1, the black persimmons prepared in Example 2, the persimmon perspiration prepared in Comparative Example 3, and the persimmon produced in Comparative Example 4 were dried at -20 ° C, 2 ° C, or 28 ° C After 20 minutes of storage, changes in percentage (facility) were observed. At this time, the measurement criteria were evaluated in the same manner as in Test Example 2 above. The results are shown in Table 3.

Example 1 Example 2 Comparative Example 3 Comparative Example 4 -20 ° C 10 minutes 3.5 3.5 1.2 2.0 20 minutes 3.5 3.5 1.2 2.0 2 ℃ 10 minutes 3.8 3.7 1.3 2.2 20 minutes 3.9 3.9 1.35 2.25 28 ℃ 10 minutes 3.9 3.8 1.4 2.2 20 minutes 4.0 4.0 1.4 2.3

As shown in Table 3, the white dried persimmon or black dried persimmon of Example 1 or Example 2 prepared according to the present invention showed a change in the amount of white flour (facility) However, it was found that the amount of white flour (facility) increased when the storage time was increased when the flour was stored at 2 ℃ or 28 ℃.

On the contrary, the dried persimmons of Comparative Example 3 or Comparative Example 4 showed no change in the amount of white flour (facility) even when the storage temperature or storage time increased.

Test Example 4: Evaluation of storage stability of persimmons

Dried persimmons prepared in Example 1, dried persimmons prepared in Example 2, dried persimmon using pine needles in Comparative Example 1, dried persimmon produced in aging, Comparative Example 2, fumigation with pine needles, drying and aging And dried persimmons prepared in Comparative Example 4 were stored at room temperature (28 ° C) for 30 days, respectively, to evaluate changes in appearance and appearance of the fungus (tissue hardening, white discoloration, etc.). At this time, evaluation of texture was performed in the same manner as in Test Example 1 above. The results are shown in Table 4.

Storage period (days) Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 4 Appearance change 10 4.2 3.2 4.1 3.1 4.0 15 4.2 3.1 3.8 2.9 3.5 20 4.0 3.1 2.0 2.0 2.0 25 3.9 3.0 1.5 1.5 1.5 30 3.8 3.0 1.0 1.0 1.0 Mold formation (days) - - 20 20 20

As shown in Table 4, the white dried persimmon or black dried persimmon of Example 1 or Example 2 prepared according to the present invention did not form molds after 30 days of storage, and as the storage period became longer, It was found that the whiteness of the surface was not discolored though it was somewhat reduced.

On the contrary, the drying room in which the pine leaves were piled on the loess soil of Comparative Example 1 and the dried persimmon prepared in the ripening room, the drying room where the pine leaves were piled on the loess after fumigation with steam generated by burning the pine leaves and tea leaves of Comparative Example 2, Dried persimmon of Comparative Example 4 was found to be moldy on the 20th day of storage and discolored on the surface of the persimmon surface.

Test Example 5: Measurement of residual sulfur dioxide gas in dried persimmons

The intake stability of the black persimmon in Example 2 was evaluated by measuring the content of sulfur dioxide gas remaining in the persimmon using the Monier-Williams variation method. Specifically, 400 mL of distilled water was added to a Monier-Williams centrifuge (monier-williams, Kontes, USA), 90 mL of 4 N hydrochloric acid solution was added to the separating funnel while the cock was closed. Water was supplied to the cooling pipe, and nitrogen gas was injected at a rate of 0.2 l / min through a gas inlet tube and preheated for 15 minutes. Then, 100 mL of 5% ethanol and 50 mL of 4 N hydrochloric acid were added to 50 g of the dried persimmon in Example 2, and the mixture was heated for 1 hour and 45 minutes. Then, 30 mL of a 3% hydrogen peroxide solution , The solution was titrated with 0.01 N sodium hydroxide solution until it became yellow, and the amount of sulfur dioxide was calculated by the following formula (1). Each experimental value was calculated by averaging the value obtained by repeating each sample three times.

As a control group, dried persimmon prepared by the same method as in Example 2 was used except that fumarate and mushiness were faded by smoke generated by burning 0.05 g of mineral sulfur. As a comparative group, 3 g of tea leaves and 0.005 g of mineral sulfur Dried persimmons were prepared by the same method as in Example 2, except that the baked seaweed and mushy persimmon were fumigated with smoke generated by burning. The results are shown in Table 5.

Concentration of sulfur dioxide (mg / kg) = (320 x V x f) / S

V: consumption of 0.01 N sodium hydroxide (ml)

(0.01 N NaOH 1 ml = 320 g SO ₂ )

f: Potency of 0.01 N sodium hydroxide

S: Sample weight (g)

Sulfur dioxide gas residue (ppm) Example 2 0.001 Control group 0.09 Comparative group 0.05

As shown in Table 5 above, the amount of sulfur dioxide gas remaining in the dried persimmons of fenugreek leaves, tea leaves and mineral sulfur produced in Example 2 was found to be 0.001 ppm, while the amount of sulfur dioxide gas remaining in the dried persimmons of the control group and the comparative group The amounts of sulfur dioxide gas were 0.09 ppm and 0.05 ppm, respectively.

These results suggest that the toxic substances such as sulfur dioxide gas, which are generated during the process of fumigation, are removed at the stage of fumigation.

Claims

A method for manufacturing a white persimmon sensation comprising the steps of:
a) fumigating the feeling of peeling with smoke generated by burning 6 to 8 parts by weight of the unicorn tree leaves and 2 to 4 parts by weight of the tea leaves with respect to 100 parts by weight of the peeled persimmon for 5 to 15 minutes;
b) naturally drying the fumigated sensation in the a) step for 50 to 60 days in a drying oven composed of loess and plain wood; And
c) aging the senses that have been dried in step b) at a temperature of 30 to 40 DEG C for 2 to 3 days in an aging room composed of loess, cottonwood, ondol and bamboo.

A white persimmon produced by the method of claim 1.

A method of preparing a dried persimmon hat comprising the steps of:
a) fumigating the feeling of being peeled off with smoke generated by burning 6 to 8 parts by weight of a perennial herb, 2 to 4 parts by weight of a tea leaf, and 0.001 to 0.01 part by weight, based on 100 parts by weight of peeled persimmon, for 5 to 15 minutes ;
b) naturally drying the fumigated sensation in the a) step for 50 to 60 days in a drying oven composed of loess and plain wood; And
c) aging the senses that have been dried in step b) at a temperature of 30 to 40 DEG C for 2 to 3 days in an aging room composed of loess, cottonwood, ondol and bamboo.

A black persimmon produced by the method of claim 3.