KR102660020B1 - Patch for extending storage of vegetable and fruits and thereof method - Google Patents
Patch for extending storage of vegetable and fruits and thereof method Download PDFInfo
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- KR102660020B1 KR102660020B1 KR1020210023706A KR20210023706A KR102660020B1 KR 102660020 B1 KR102660020 B1 KR 102660020B1 KR 1020210023706 A KR1020210023706 A KR 1020210023706A KR 20210023706 A KR20210023706 A KR 20210023706A KR 102660020 B1 KR102660020 B1 KR 102660020B1
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- South Korea
- Prior art keywords
- mixture
- red clay
- fruits
- seaweed
- applying
- Prior art date
Links
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 23
- 238000003860 storage Methods 0.000 title claims abstract description 21
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title description 3
- 239000000203 mixture Substances 0.000 claims abstract description 38
- 239000004927 clay Substances 0.000 claims abstract description 29
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000011593 sulfur Substances 0.000 claims abstract description 19
- 229910052717 sulfur Inorganic materials 0.000 claims abstract description 19
- 241001474374 Blennius Species 0.000 claims abstract description 15
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 claims abstract description 12
- 239000004744 fabric Substances 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 229920003043 Cellulose fiber Polymers 0.000 claims abstract description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 5
- 239000011780 sodium chloride Substances 0.000 claims abstract description 5
- 235000011121 sodium hydroxide Nutrition 0.000 claims abstract description 5
- 240000000249 Morus alba Species 0.000 claims abstract description 4
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 4
- 238000010790 dilution Methods 0.000 claims description 5
- 239000012895 dilution Substances 0.000 claims description 5
- 229920001817 Agar Polymers 0.000 claims description 4
- 235000005827 Arthrocnemum glaucum Nutrition 0.000 claims description 3
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 3
- 235000003042 Salicornia europaea Nutrition 0.000 claims description 3
- 239000008272 agar Substances 0.000 claims description 2
- 244000015113 Salicornia europaea Species 0.000 claims 1
- 244000291564 Allium cepa Species 0.000 description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 3
- 235000010419 agar Nutrition 0.000 description 3
- 235000012055 fruits and vegetables Nutrition 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- 229920003023 plastic Polymers 0.000 description 3
- 241000196222 Codium fragile Species 0.000 description 2
- 241000206672 Gelidium Species 0.000 description 2
- 240000002625 Salsola soda Species 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 240000006248 Broussonetia kazinoki Species 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229920006280 packaging film Polymers 0.000 description 1
- 239000012785 packaging film Substances 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 229920013716 polyethylene resin Polymers 0.000 description 1
- 229920006254 polymer film Polymers 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01F—PROCESSING OF HARVESTED PRODUCE; HAY OR STRAW PRESSES; DEVICES FOR STORING AGRICULTURAL OR HORTICULTURAL PRODUCE
- A01F25/00—Storing agricultural or horticultural produce; Hanging-up harvested fruit
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3535—Organic compounds containing sulfur
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Abstract
본 발명은 채소 및 과일의 저장연장 패치 제조방법에 관한 것으로, 황토분말, 해초류 달인 물, 닥나무 추출물, 및 셀룰로오스 섬유를 혼합하여 황토 혼합물을 만드는 제1 단계; 상기 황토 혼합물을 거즈 천 일면에 도포 후 건조시키는 제2 단계; 분말유황, 가성소다, 천매암분말, 천일염, 황토분말을 혼합한 혼합제에 물을 부어 온도가 100℃될 때까지 저어준 후 물을 추가로 붓고 저어 유황 혼합물을 만드는 제3 단계; 상기 거즈 천의 타면에 유황 혼합물 희석액을 도포한 후 건조시키는 제4 단계; 및 상기 제4 단계 이후에 황토 혼합물을 도포한 후 건조시키는 제5 단계;를 포함하는 것을 특징으로 한다.The present invention relates to a method of manufacturing a storage extension patch for vegetables and fruits, comprising: a first step of mixing red clay powder, seaweed decoction, mulberry extract, and cellulose fiber to create a red clay mixture; A second step of applying the red clay mixture to one side of a gauze cloth and drying it; A third step of pouring water into a mixture of powdered sulfur, caustic soda, phyllite powder, sea salt, and red clay powder and stirring until the temperature reaches 100°C, then pouring additional water and stirring to create a sulfur mixture; A fourth step of applying a diluted sulfur mixture to the other side of the gauze cloth and drying it; And a fifth step of applying the red clay mixture after the fourth step and then drying it.
Description
본 발명은 채소 및 과일의 저장연장 패치 및 그 제조방법에 관한 것으로, 더욱 상세하게는 황토 혼합물과 유황 혼합물을 이용하여 채소 및 과일의 저장을 연장할 수 있는 패치 및 그 제조방법에 관한 것이다. The present invention relates to a patch for extending the storage of vegetables and fruits and a method of manufacturing the same, and more specifically to a patch that can extend the storage of vegetables and fruits using a red clay mixture and a sulfur mixture and a method of manufacturing the same.
일반적으로 과실이나 채소는 보관 시 신선도를 유지하는 것이 어려울 뿐만 아니라 과숙이나 산패에 의해 상품가치가 떨어지고, 나아가 소비자의 건강을 해치는 경우도 발생할 수 있다.In general, not only is it difficult to maintain the freshness of fruits and vegetables when stored, but their product value may decrease due to overripeness or rancidity, and may even harm the health of consumers.
이러한 문제를 방지하기 위하여 과채류를 저온 저장고에서 보관하고 있으나 유지비용이 많이 드는 문제점이 있고, 대한민국 등록실용신안 제0325130호에서는 폴리에틸렌 수지에 항균 화합물 및 항적용 화합물을 혼합하여 채소와 과일의 장기보관을 위한 기능성 선도유지 포장 필름을 개시하고 있으나 고분자 필름으로 환경오염을 유발시키는 문제점이 있다.To prevent this problem, fruits and vegetables are stored in low-temperature storage, but there is a problem of high maintenance costs. In Korea Registered Utility Model No. 0325130, antibacterial and anti-application compounds are mixed with polyethylene resin to ensure long-term storage of vegetables and fruits. Although a functional freshness-maintaining packaging film has been disclosed, there is a problem in that it causes environmental pollution due to the polymer film.
이와 같은 종래의 문제점을 해결하기 위한 본 발명의 목적은 황토 혼합물과 유황 혼합물을 도포한 천을 채소이나 과일과 함께 보관하여 신선도를 장시간 유지할 수 있는 채소 및 과일의 저장연장 패치 및 그 제조방법을 제공하는 데 있다.The purpose of the present invention to solve such conventional problems is to provide a storage extension patch for vegetables and fruits that can maintain freshness for a long time by storing a cloth coated with a red clay mixture and a sulfur mixture together with vegetables or fruits, and a method of manufacturing the same. It is there.
상술한 목적을 달성하기 위한 본 발명에 따른 채소 및 과일의 저장연장 패치 제조방법은 황토분말, 해초류 달인 물, 닥나무 추출물, 및 셀룰로오스 섬유를 혼합하여 황토 혼합물을 만드는 제1 단계; 상기 황토 혼합물을 거즈 천 일면에 도포 후 건조시키는 제2 단계; 분말유황, 가성소다, 천매암분말, 천일염, 황토분말을 혼합한 혼합제에 물을 부어 온도가 100℃될 때까지 저어준 후 물을 추가로 붓고 저어 유황 혼합물을 만드는 제3 단계; 상기 거즈 천의 타면에 유황 혼합물 희석액을 도포한 후 건조시키는 제4 단계; 및 상기 제4 단계의 건조된 유황 혼합물 희석액 상에 황토 혼합물을 도포한 후 건조시키는 제5 단계;를 포함하는 것을 특징으로 한다.The method for producing a storage extension patch for vegetables and fruits according to the present invention to achieve the above-described object includes a first step of mixing red clay powder, seaweed decoction, mulberry extract, and cellulose fiber to create a red clay mixture; A second step of applying the red clay mixture to one side of a gauze cloth and drying it; A third step of pouring water into a mixture of powdered sulfur, caustic soda, phyllite powder, sea salt, and red clay powder and stirring until the temperature reaches 100°C, then pouring additional water and stirring to create a sulfur mixture; A fourth step of applying a diluted sulfur mixture to the other side of the gauze cloth and drying it; And a fifth step of applying the red clay mixture onto the dried sulfur mixture dilution of the fourth step and then drying it.
상기 해초류는 우뭇가사리, 톳, 모자반, 미역, 다시마, 함초, 파래 중 적어도 하나를 사용하는 것을 특징으로 한다.The seaweeds are characterized by using at least one of agar agar, hijiki, seaweed, seaweed, kelp, glasswort, and green seaweed.
상기 황토 혼합물을 저온 저장고의 벽면이나 농산물 운송 차량의 내부에 도포하여 사용하는 것을 특징으로 한다. The red clay mixture is used by applying it to the walls of low-temperature storage or the interior of an agricultural product transport vehicle.
이상과 같이, 본 발명에 따르면 채소 및 과일의 신선도 유지와 함께 저장기간을 연장시켜 주는 효과가 있다. As described above, according to the present invention, there is an effect of maintaining the freshness of vegetables and fruits and extending the storage period.
도 1은 본 발명에 따른 채소 및 과일의 저장연장 패치 제조방법의 흐름도이다.Figure 1 is a flow chart of a method for manufacturing a patch for extending storage of vegetables and fruits according to the present invention.
본 발명은 다양한 변경을 가할 수 있고 여러 가지 실시예를 가질 수 있는 바, 특정 실시예들을 도면에 예시하고 상세한 설명에 상세하게 설명하고자 한다. 그러나 이는 본 발명을 특정한 실시 형태에 대해 한정하려는 것이 아니며, 본 발명의 사상 및 기술 범위에 포함되는 모든 변경, 균등물 내지 대체물을 포함하는 것으로 이해되어야 한다.Since the present invention can make various changes and have various embodiments, specific embodiments will be illustrated in the drawings and described in detail in the detailed description. However, this is not intended to limit the present invention to specific embodiments, and should be understood to include all changes, equivalents, and substitutes included in the spirit and technical scope of the present invention.
이하에서 본 발명에 따른 채소 및 과일의 저장연장 패치 및 그 제조방법의 바람직한 실시예에 대하여 자세히 설명하기로 한다.Hereinafter, preferred embodiments of the vegetable and fruit storage extension patch and its manufacturing method according to the present invention will be described in detail.
도 1은 본 발명에 따른 채소 및 과일의 저장연장 패치 제조방법의 흐름도이다.Figure 1 is a flow chart of a method for manufacturing a patch for extending storage of vegetables and fruits according to the present invention.
도 1을 참조하면, 본 발명에 따른 채소 및 과일의 저장연장 패치 제조방법은 먼저, 중금속, 농약에 오염되지 않은 황토분말, 해초류 달인 물, 닥나무 추출물, 및 셀룰로오스 섬유를 혼합하여 황토 혼합물을 만든다(S110). 즉, 상기 황토 혼합물은 황토분말 13kg와 해초류 달인 물 2kg, 닥나무 추출물 4kg, 셀룰로오스 섬유 1kg를 혼합하여 20Kg을 만든다. 여기서, 상기 해초류는 우뭇가사리, 톳, 모자반, 미역, 다시마, 함초, 파래 중 적어도 하나를 사용하며, 바람직하게는 우뭇가사리를 사용한다. Referring to Figure 1, the method of manufacturing a storage extension patch for vegetables and fruits according to the present invention first creates a red clay mixture by mixing red clay powder uncontaminated by heavy metals and pesticides, seaweed decoction, paper mulberry extract, and cellulose fiber ( S110). That is, the red clay mixture is made by mixing 13 kg of red clay powder, 2 kg of seaweed decoction, 4 kg of mulberry extract, and 1 kg of cellulose fiber to make 20 kg. Here, the seaweeds include at least one of agar, hijiki, seaweed, seaweed, kelp, glasswort, and green seaweed, and agar agar is preferably used.
이어서, 상기 황토 혼합물을 탈지원단 60cm*2000cm의 거즈 천 일면에 황토 혼합물을 1mm~2mm 두께로 도포 후 건조시킨다(S120). Next, the red clay mixture is applied to a thickness of 1 mm to 2 mm on one side of a gauze cloth measuring 60 cm * 2000 cm of degreased fabric and dried (S120).
이어서, 분말유황, 가성소다, 천매암분말, 천일염, 황토분말을 혼합한 혼합제에 물 54리터를 부어 온도가 100℃될 때까지 나무주걱으로 천천히 저어준 후 물을 추가로 28리터를 부어 1~2시간 저어 유황 혼합물을 만든다(S130). 이때, 상기 유황 혼합물을 24~26시간 침전시켜 20리터 통에 담는다. Next, pour 54 liters of water into the mixture of powdered sulfur, caustic soda, phyllite powder, sea salt, and red clay powder, stir slowly with a wooden spoon until the temperature reaches 100℃, then pour in an additional 28 liters of water and add 1 to 2 liters of water. Stir for a while to create a sulfur mixture (S130). At this time, the sulfur mixture is allowed to precipitate for 24 to 26 hours and placed in a 20 liter container.
여기서, 상기 혼합제는 분말유황 25kg, 가성소다 20kg, 천매암분말 500g, 천일염 1.5kg, 황토분말 500g으로 이루어진다. Here, the mixture consists of 25 kg of powdered sulfur, 20 kg of caustic soda, 500 g of phyllite powder, 1.5 kg of sea salt, and 500 g of red clay powder.
다음으로, S120단계에서 황토 혼합물이 건조된 일면 거즈 천의 타면에 유황 혼합물 희석액(30% 희석액)을 10㎠당 2cc를 면밀하게 도포한 후 건조시킨다(S140).Next, 2 cc per 10 cm 2 of the sulfur mixture dilution (30% dilution) is carefully applied to the other side of the gauze cloth on which the red clay mixture was dried in step S120 and then dried (S140).
다음에, S140단계의 건조된 유황 혼합물 희석액 상에 S110단계에서 제조한 황토 혼합물을 도포한 후 건조시킨다(S150).Next, the red clay mixture prepared in step S110 is applied onto the dried sulfur mixture dilution in step S140 and then dried (S150).
본 발명에서 제조한 패치를 필요한 규격에 따라 절단한 후 채소 및 과일과 함께 비닐 봉투에 밀봉하거나, 채소 및 과일을 보관할 냉장고의 채소 칸에 넣어 사용하면 보관기간을 연장할 수 있다. The storage period can be extended by cutting the patch manufactured in the present invention according to the required size and sealing it in a plastic bag along with vegetables and fruits, or placing it in the vegetable compartment of a refrigerator to store vegetables and fruits.
또한, 본 발명에서 제조한 패치를 농산물이 포장 출하되는 4kg박스에 20cmx10cm 크기로 바닥에 깔고 채소를 담거나, 대파 등 비닐봉투를 사용하는 채소류의 경우도 패치를 비닐 위에 깔고 농산물을 삽입한 후 포장하여 유통하면 신선도를 연장할 수 있다. In addition, the patch manufactured in the present invention can be placed on the floor of a 4kg box in which agricultural products are packaged and shipped in a size of 20cm x 10cm and put in vegetables, or in the case of vegetables that use plastic bags, such as green onions, the patch can be laid on the plastic, inserted into the agricultural products, and then packaged. By distributing it, freshness can be extended.
그리고, 본 발명에서 제조된 황토 혼합물을 저온 저장고의 벽면에 도포하면 콘티박스의 야채, 사과, 배, 기타 과일, 양파, 대파, 배추 등의 과채류 무름 상태를 효과적으로 방지할 수 있으며, 농산물 운송 차량의 내부에 도포하여 유통 중 발생하는 농산물 자체의 가스발생을 흡착 또는 억제하여 제품을 신선하게 유지할 수 있다. In addition, by applying the red clay mixture prepared in the present invention to the wall of the low-temperature storage, it is possible to effectively prevent the soft condition of fruit and vegetables such as vegetables, apples, pears, other fruits, onions, green onions, and cabbage in the continuous box, and it can be used to By applying it internally, you can keep the product fresh by adsorbing or suppressing the gas generated by the agricultural product itself during distribution.
한편, 본 발명에서 제조한 패치는 자연 분해되는 친환경 제품이며 냉장고의 넣고 사용하면 탈취 효과가 있다. Meanwhile, the patch manufactured in the present invention is an eco-friendly product that decomposes naturally and has a deodorizing effect when used in the refrigerator.
이상에서 설명한 것은 본 발명에 따른 채소 및 과일의 저장연장 패치 제조방법을 설명하기 위한 실시예에 불과한 것으로, 본 발명을 상기한 실시예에 한정하지 않고, 이하의 특허청구범위에서는 청구하는 본 발명의 요지를 벗어남이 없이 해당발명이 속하는 분야에서 통상의 지식을 가진자라면 누구든지 다양한 변형 실시가 가능한 범위까지 본 발명의 기술적 정신이 있다고 할 것이다.What has been described above is only an example for explaining the method of manufacturing a storage extension patch for vegetables and fruits according to the present invention, and the present invention is not limited to the above-described embodiments, and the following patent claims refer to the claimed invention. Without departing from the gist, anyone with ordinary knowledge in the field to which the invention pertains will say that the technical spirit of the present invention exists to the extent that various modifications can be made.
Claims (4)
상기 황토 혼합물을 거즈 천 일면에 도포 후 건조시키는 제2 단계;
분말유황, 가성소다, 천매암분말, 천일염, 황토분말을 혼합한 혼합제에 물을 부어 온도가 100℃될 때까지 저어준 후 물을 추가로 붓고 저어 유황 혼합물을 만드는 제3 단계;
상기 거즈 천의 타면에 유황 혼합물 희석액을 도포한 후 건조시키는 제4 단계; 및
상기 제4 단계의 건조된 유황 혼합물 희석액 상에 황토 혼합물을 도포한 후 건조시키는 제5 단계;를 포함하되,
상기 해초류는 우뭇가사리, 톳, 모자반, 미역, 다시마, 함초, 파래 중 적어도 하나를 사용하며,
상기 황토 혼합물을 저온 저장고의 벽면이나 농산물 운송 차량의 내부에 도포하여 사용하는 것을 특징으로 하는 채소 및 과일의 저장연장 패치 제조방법. A first step of making a red clay mixture by mixing red clay powder, seaweed decoction, mulberry extract, and cellulose fiber;
A second step of applying the red clay mixture to one side of a gauze cloth and drying it;
A third step of pouring water into a mixture of powdered sulfur, caustic soda, phyllite powder, sea salt, and red clay powder and stirring until the temperature reaches 100°C, then pouring additional water and stirring to create a sulfur mixture;
A fourth step of applying a diluted sulfur mixture to the other side of the gauze cloth and drying it; and
A fifth step of applying the red clay mixture onto the dried sulfur mixture dilution of the fourth step and then drying it,
The seaweeds include at least one of agar, hijiki, seaweed, seaweed, kelp, glasswort, and seaweed,
A method of manufacturing a storage extension patch for vegetables and fruits, characterized in that the red clay mixture is applied to the wall of a low-temperature storage or the interior of an agricultural product transport vehicle.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100788874B1 (en) * | 2006-09-12 | 2007-12-27 | 안종희 | Method for manufacturing packing materials to keep vegetables and fruits freshly and packing materials thereby |
| KR100861732B1 (en) | 2007-05-08 | 2008-10-06 | 김종섭 | Loess board composition for construction materials and manufacturing method thereof |
| KR101138128B1 (en) * | 2011-05-12 | 2012-04-23 | 김백민 | Manufacturing method of liquid yellow soil wall paper composition |
| KR101232074B1 (en) | 2012-09-06 | 2013-02-12 | 지수옥 | Process for preparing interior material using yellow soil and seaweeds |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100788874B1 (en) * | 2006-09-12 | 2007-12-27 | 안종희 | Method for manufacturing packing materials to keep vegetables and fruits freshly and packing materials thereby |
| KR100861732B1 (en) | 2007-05-08 | 2008-10-06 | 김종섭 | Loess board composition for construction materials and manufacturing method thereof |
| KR101138128B1 (en) * | 2011-05-12 | 2012-04-23 | 김백민 | Manufacturing method of liquid yellow soil wall paper composition |
| KR101232074B1 (en) | 2012-09-06 | 2013-02-12 | 지수옥 | Process for preparing interior material using yellow soil and seaweeds |
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