KR20040016948A - The dried persimmon products with an enhanced self-life and their manufacturing methods - Google Patents

Abstract

PURPOSE: Provided are a dried persimmon product with extended storage and a manufacturing method thereof by treating pyroligneous liquid and a cinnamon flavoring agent to sterilize microorganisms, such as fungi, and inhibit the growth thereof. CONSTITUTION: A dried persimmon product with extended storage is manufactured by dipping a persimmon in pyroligneous liquid for 5 minutes and drying it using an electric fan for 1 hour. It is also manufactured by dipping a persimmon in pyroligneous liquid for 5 minutes, drying it using an electric fan for 1 hour, and coating it with a cinnamon flavoring agent.

Description

Dried persimmon products with an enhanced self-life and their manufacturing methods

In the present invention, dried persimmon refers to processed products of persimmon, such as dried persimmon, dried persimmon, semi-dried dried persimmon, dried persimmon improved by preserving the persimmon moisture. Persimmon has a large amount of sugar, vitamin A, vitamin C, fiber, etc. Traditionally, it is widely consumed as a favorite food, and various persimmon processing techniques have been developed to enjoy persimmon not only in autumn but also in other seasons. Traditional methods include dried persimmons, dried persimmons such as persimmon persimmons and semi-dried persimmons, and recently, frozen hongsi, which has been rapidly frozen in hongsi, has been developed to enjoy hongsi in summer.

The traditional method of making persimmons is made by peeling persimmons in autumn and putting them on skewers or threads and drying them in a well-ventilated shade for a month or two. However, when the dried persimmon is stored in a refrigerator for a long time or circulated at room temperature, there is a problem in that it must be stored in a frozen state because mold exists that can grow even in a relatively low moisture content or water activity. Moreover, in the case of dried persimmons, the moisture content is higher than that of dried persimmons, which causes more serious storage problems than conventional dried persimmons. For example, if dried persimmons that are frozen or refrigerated in the market at room temperature (25 ℃), mold can grow on the surface of dried persimmons after 5 days. The fungus grows even after 3 days at room temperature.

Recently, in order to solve the problem of microbial preservation, there is a method of fumigation with sulfur dioxide steam (Public Publication No. 2003-0004269), but there is a safety problem and environmental pollution problem to handle sulfur dioxide gas. In addition, the closed dried persimmon drying device (Registration No. 10-0394392) can produce dried persimmon regardless of climatic conditions, but it is not a technology to remove contaminated microorganisms on the surface of dried persimmon or to inhibit the growth of microorganisms. City will have the same problems as the dried persimmon. Therefore, the present inventors have attempted to develop a method for preventing the propagation of microorganisms that may occur during the storage or distribution of dried persimmons and the resulting quality change by sterilizing or inhibiting the growth of the microorganisms on the surface of dried persimmons. As a result, the present invention has been completed.

Wood vinegar is a liquid substance produced by cooling the smoke generated when carbonizing wood. To use it as food, it must remove toxic substances such as methanol and phenol, and it has strong sterilization, antibacterial and insecticidal functions. . Cinnamon flavors are oil-based natural flavors produced from cinnamon bark or synthetic flavors produced by organic synthesis. Cinnamic aldehydes, which are the main components of these cinnamon flavors, are known to have a particularly strong toxic effect on fungi. However, as described in the present invention, there is no commercialized dried persimmon and its manufacturing method, which have dramatically increased its preservation and shelf life by treating woody liquor and cinnamon during the manufacturing process of dried persimmon.

An object of the present invention is to use the vinegar liquor and cinnamon flavor in the manufacturing process of dried persimmon in order to solve the storage problem of the conventional dried persimmon to sterilize the microorganisms contaminated with dried persimmon or to suppress the propagation It is to provide a method for producing dried persimmon.

It is another object of the present invention to provide dried persimmons with improved shelf life and palatability by using wood vinegar and cinnamon flavors having a bactericidal and health-improving effect on microorganisms during the manufacturing process of dried persimmons.

The present invention relates to dried persimmon and improved manufacturing method of storage persimmon and the method of treating dried persimmon prepared by the conventional method with wood vinegar and cinnamon flavoring process of immersing dried persimmon in the wood vinegar solution, drying the dried wood vinegar solution It can be subdivided into the process and the process of coating cinnamon flavors. The wood vinegar used in the present invention was used for edible purified vinegar, the time to immerse the dried persimmon in the wood vinegar is 1 to 30 minutes, preferably 5 to 10 minutes. As a method of drying the wood vinegar may be used, such as hot air drying, room temperature drying, vacuum drying, preferably adopted a room temperature drying method using the wind at room temperature. Cinnamon fragrance may be used as an edible natural or synthetic fragrance and the amount of cinnamon flavor is used 0.001 ~ 0.5% for dried persimmon, preferably cinnamon flavor 0.01 ~ 0.2%.

Hereinafter, the present invention will be described in detail with reference to a preferred embodiment, but the following examples are only intended to illustrate the present invention, and the technical scope of the present invention is not limited only to these examples.

Example 1 Dried persimmon immersed in wood vinegar and its manufacturing process

(1) Material: Dried persimmons from Sangju, Gyeongsangbuk-do were used.

(2) Wood vinegar dipping step: 20 dried persimmons (weight 612.49g) were put in a stainless steel net and immersed in purified wood vinegar for 5 minutes. After dipping, the stainless steel net was taken out to weigh the dried persimmon, which was 637.44 g.

(3) Wood vinegar drying process: The wood vinegar solution overcoated on the surface was dried for 1 hour using a fan wind. The dried persimmons weighed 608.47 g.

(4) Mold growth test: Put dried persimmon (C1, C2, C3) and treated persimmon (M1, M2, M3) into each sterilized plastic container and inject air and sealed the container entrance. Afterwards, each of the samples was incubated for 1 month in a 4 ℃, 20 ℃, 30 ℃ thermostat and observed the presence of mold by each sample.

(5) Mold growth test results: In the mold growth test results (Table 1), the dried persimmon treated with persimmon did not grow any mold for 1 month irrespective of the temperature of the thermostat, After 14 days had elapsed at 4 ° C., mold had grown on the surface of dried persimmon after 7 days had elapsed at 20 ° C. and 30 ° C.

Mold Development of Dried Persimmon According to Wood Vinegar Treatment and Storage Temperature sample 3 days later 7 days later 14 days later 1 month later Control, 4 ℃ x x O O Treatment (M1), 4 ° C x x x x Control, 20 ℃ x O O O Treatment (M2), 20 ° C x x x x Control, 30 ℃ x O O O Treatment (M3), 30 ° C x x x x

x: Mold does not occur, O: Mold occurs

Example 2 Dried persimmon immersed in wood vinegar and its manufacturing process

Dried persimmon was prepared in the same manner as in Example 1 except for using dried persimmon instead of persimmon. Six dried persimmons (1278g) were immersed in the vinegar solution for 5 minutes, and the weight of the dried persimmons was 1291g. The submerged capes were dried for 30 minutes using a fan wind. After drying, the capes were weighed 1277 g. In the same manner as in Example 1 was carried out mold growth test of dried persimmon according to the presence or absence of wood vinegar treatment. The results of the fungal growth test (Table 2) showed that the fungus proliferation was not observed after 3 days at 30 ° C. in the forage surveillance without treatment with wood vinegar, and the fungus proliferation was observed after 1 month in the forage surveillance treated with wood vinegar. .

Mold Occurrence of Dried Persimmon according to Wood Vinegar Treatment and Storage Temperature sample 3 days later 7 days later 14 days later 1 month later Control, 4 ℃ x x O O Treatment (MB1), 4 ° C x x x x Control, 30 ℃ O O O O Treatment (MB2), 30 ° C x x x O

x: Mold does not occur, O: Mold occurs

Example 3 Dried persimmon coated with cinnamon flavor and its manufacturing process

(1) Preparation of cinnamon flavor liquid: diluted cinnamon flavor liquid was prepared by mixing 190 g of alcohol with 10 g of natural cinnamon flavor stock solution.

(2) After preparing a vinegar solution immersed caped persimmon in the same manner as in Example 2, soaked caped persimmon in cinnamon flavoring liquid and immediately taken out to coat the cinnamon flavor. Excessive alcohol on the surface of the cape watch was removed by wind.

(3) The fungus growth experiment was conducted in the same manner as in Example 2. As a result (Table 3), the dried persimmons treated with wood vinegar and cinnamon flavor did not show the growth of mold even after one month.

Mold Occurrence of Dried Persimmon according to Wood Vinegar and Cinnamon Flavor and Storage Temperature sample 3 days later 7 days later 14 days later 1 month later Control, 4 ℃ x x O O Treatment (MBC1), 4 ° C x x x x Control, 30 ℃ O O O O Treatment (MBC1), 30 ° C x x x x

x: Mold does not occur, O: Mold occurs

As described above, the dried persimmon according to the present invention stably produces, supplies, distributes, and sells high-quality dried persimmon throughout the four seasons by presenting a product and a manufacturing process of which the shelf life is dramatically increased compared to conventional dried persimmon. Made it possible. Therefore, farmers can increase their farm income by greatly reducing losses due to mold contamination and greatly increasing persimmon productivity and yield. Increasing profits are possible, and consumers can enjoy safe and high-quality products all year round.

Claims (3)

Method of producing dried persimmons by increasing the preservation and shelf life of the product by killing or inhibiting the growth of microorganisms in dried persimmons by using at least one of wood vinegar and cinnamon flavor during the production of dried persimmons The method of producing dried persimmons according to claim 1, wherein the dried persimmons are dried persimmons, semi-dried berries, dried persimmons, and dried persimmons. Dried persimmons produced by the method of claim 1 or 2