KR20070100074A - Manufacturing method of dried permission - Google Patents

Abstract

A method for preparing a dried persimmons is provided to improve the storability and circulation of a dried persimmons while improving the taste and product value of a dried persimmons. A method for preparing a dried persimmons comprises the steps of: peeling a fresh persimmons and naturally drying the persimmons for about 10 days to obtain a preliminarily dried persimmons; and dipping the preliminarily dried persimmons into a green tea extract with 30-50°C for 0.5-3 minutes and further drying the persimmons for about 20-30 days. The finally dried persimmons is further dipped into an extract of Ganoderma japonicum.

Description

MANUFACTURING METHOD OF DRIED PERMISSION

The present invention relates to a method of manufacturing dried persimmon, in particular to improve the preservation while having excellent taste and color as well as to add another ingredient in addition to the components of the dried persimmon to improve the functionality of the dried persimmon to produce excellent persimmon .

In general, the production of dried persimmon harvested persimmon and then peeled and put on the string in turn to dry for about 40 to 60 days in a well-ventilated place to make a dried persimmon.

These dried persimmons are usually frozen for long-term storage and then packaged and dried for persimmons. However, at room temperature, when dried for about one week, the microbes can easily grow from moisture, sugar and fiber contained in dried persimmons. Since it is possible to not only cause a problem, but also the merchandise deteriorate, there is a problem that a lot of restrictions on the distribution.

In order to solve this problem, there is a method of fumigating with sulfur dioxide in order to extend the preservation of dried persimmon, but there is a concern about the safety and environmental pollution problem by handling sulfur dioxide gas, and it may be questionable about the stability as food. I don't think so.

In addition, in order to suppress the growth of microorganisms that can occur in dried persimmon to improve shelf life and distribution properties, the treatment of wood persimmon or cinnamon in the manufacturing process of dried persimmon has the strong sterilization, antibacterial, insecticidal function and cinnamon which is the main component of cinnamon flavor. There is provided a method of providing dried persimmons that increase the preservation and shelf life by inhibiting the propagation of microorganisms by using a strong resistance to the mold of the micaldehyde.

In the process of manufacturing dried persimmons, the treatment of wood vinegar or cinnamon on the surface of dried persimmon can increase the shelf life and shelf life by suppressing the growth of microorganisms, but the taste of dried persimmon is due to the unique flavor of wood vinegar or cinnamon flavor. In the case of the dried persimmon as described above, it was simply based on the storage and distribution of dried persimmons, and no effect could be expected on the addition of dried persimmons.

In addition, during the manufacturing process of dried persimmons, red ginseng extract is sprayed on the surface of the dried persimmon to add red ginseng to the dried persimmon and maintain the characteristic color of the dried persimmon. However, in the case of dried persimmon produced by the above method there was a problem in the storage and circulation of dried persimmon.

In the present invention to produce dried persimmons to correct these various problems, improve the shelf life and circulation of dried persimmons and at the same time improve the taste of the dried persimmon as well as add other functional ingredients of dried persimmon to double the merchandise of dried persimmon It is so long.

In order to achieve the above object, the present invention harvested persimmon for the production of dried persimmon and then peeled and immersed in alcoholic alcohol and green tea mixed liquor, green tea mixture is primarily dried, dried dried persimmon at a constant temperature Soaked in the green tea extract to maintain the dried and dried to produce dried persimmon or dried in the same way dried persimmon in the green tea extract 2 or 3 times to produce dried persimmon, or the dried persimmon mushrooms again in the extract 1 It was immersed in an additional three times to produce dried persimmons.

In the drying process, when the weather is not dry and wet, spray alcohol, green tea mixture to prevent the growth of microorganisms such as mold.

Hereinafter, a method for preparing persimmon to be provided in the present invention will be described in detail.

In the schematic manufacturing method of the present invention, after harvesting the raw persimmon in autumn, the skin is peeled, dipped in distilled spirits, green tea mixture, dried, pre-dried and then immersed in green tea extract, dried to produce dried persimmon, or the above process 2-3 times It is to produce dried persimmon repeatedly, in addition to the above process to immerse the dried persimmon in Ganoderma lucidum extract liquid to dry to produce a dried persimmon.

Green tea enjoyed in everyday life is made by extracting young leaves of green tea tree, and it has a strong bactericidal effect by catechins, the main ingredient of green tea, and prevents arteriosclerosis and high blood pressure, removes alcohol decomposition and carcinogens. It is reported to be effective.

In addition, Ganoderma lucidum is a parasitic attached to the rotten tree trunks of hardwoods, and is widely used to treat adult diseases such as tonic, insomnia, hypertension, diabetes, arteriosclerosis, and anticancer drugs, and nowadays, it is mainly supplied by artificial culture.

In the present invention, the green tea and ganoderma lucidum having the beneficial effects as described above are to be applied in the manufacture of dried persimmon to improve the shelf life and distribution and at the same time add a new functionality does not have dried persimmon.

It demonstrates in detail according to an Example.

<Example 1>

The peeled raw persimmons are harvested in autumn to obtain the peeled raw, and the stripped raw persimmon is immersed in a mixed solution of alcoholic alcohol and green tea solution, and then dried for 1 to 10 days to obtain the first dried persimmon.

When the weather is wet in the drying process, the alcohol, green tea mixture to be evenly sprayed on the persimmon surface.

In this case, alcohol and green tea mixture are prepared by mixing alcoholic alcohol and green tea in a volume ratio of 7: 3 to 3: 7. Alcoholic alcohol is used in the market, and green tea liquid is extracted in 1 l of water. Add 5 ~ 10g of green tea, boil and cool.

As described above, the first dried persimmon obtained by drying for about 10 days is immersed again in the green tea extract.

The green tea extract is prepared by putting about 5 ~ 10g of green tea leaves in 1ℓ of water, and then boil the catechins, which are the main components of green tea, to be extracted.

As described above, when the green tea extract is obtained by boiling green tea in water and extracting the main components of green tea, it is cooled and maintained at about 30 to 50 ° C.

At this time, the form of green tea may be used without distinction between leaf green tea and powder green tea.

The green tea extract prepared as described above was immersed in the first dried persimmon and maintained for 0.5 to 3 minutes, then pulled out and dried for 2 to 20 days, frozen and then packaged and shipped as a commodity.

If the weather is too humid during the second drying operation, it is preferable to spray the spirit and green tea mixture described above to the persimmon surface to prevent the growth of microorganisms such as mold.

<Example 2>

Secondary dried dried persimmons obtained by treatment as in Example 1 were immersed in the green tea extract solution under the same conditions as in Example 1, maintained for 0.5 to 3 minutes, then dried and aged for 2 to 5 hours, and frozen dried dried persimmons. Store it, pack it and ship it as a product

In the above embodiment, the dipping process of the green tea extract may be further processed one or two times under the same conditions.

<Example 3>

The secondary dried dried persimmons obtained by treating in Example 1 were immersed in the Ganoderma lucidum extract rather than being immersed in the green tea extract to add the efficacy of green tea and Ganoderma lucidum to the components of dried persimmon.

Ganoderma lucidum mushroom extract is prepared by adding 5-10 g of Ganoderma lucidum mushroom to 1 l of water and then boiling for 10-30 minutes to obtain Ganoderma lucidum mushroom extract.

The Ganoderma lucidum extract obtained above was cooled to about 30 to 50 ° C., and then dried for 2 to 5 hours by dipping dried dried persimmon and dried for 2 to 5 hours. Ship as a commodity.

The present invention thus prepared is immersed in a mixed solution of alcohol and green tea solution before drying the shavings and dried so that not only does not discolor in the drying process, but also due to the strong bactericidal effect of green tea and alcoholic beverages such as mold By preventing the growth of microorganisms it is possible to prevent the phenomenon of discoloration of the persimmon surface by bacteria, alcoholic alcohol is easily evaporated with water after sterilization function in the persimmon surface.

In addition, it will also function as a cleaning function to remove foreign substances attached to the surface of the skin peeled off in the process of cutting the texture.

As described above, the dried raw material immersed in the spirit and green tea mixture is first dried for about 10 days, and when the weather is wet or the possibility of propagation of harmful bacteria such as mold on the persimmon surface is determined, the alcohol and green tea mixture is dried. By spraying on the persimmon surface to kill harmful bacteria can be prevented from changing the color of the dried persimmon during the drying process.

Green tea is dried on the surface layer of dried dried persimmon by immersing the dried dried persimmon in the green tea extract heated to about 30 ~ 50 ℃ while the moisture contained in the surface layer is dried to some extent as above. Since the extract is sufficiently adsorbed, the green tea components are transferred to the dried persimmon surface layer.

Heating the green tea extract to about 30 ~ 50 ℃ in the above is to make the green tea extract easily adsorbed on the surface of the dried persimmon.

In other words, when drying the fall season, the outside temperature drops to approximately 10-15 ° C., so the temperature of the persimmon is also dropped to 10-15 ° C. to maintain a cooled state. When immersed in warm green tea extract at about 50 ° C, the warm green tea extract is absorbed by the surface of the cooled persimmon and the green tea component is adsorbed on the surface of dried persimmon.

If the temperature of the green tea extract is less than 30 ℃ the absorption rate of the green tea extract is lowered, if the temperature of 50 ℃ or more there is a risk that some of the components of the dried persimmon is not preferable.

The dried persimmons are dried for about 10 days and the water remaining on the surface layer of the persimmons is dried to a certain degree while the green tea extract is immersed and adsorbed to supply moisture, and then dried again to improve the taste and color of dried persimmons.

In particular, the dried persimmons to be provided in the present invention further contain green tea components in the dried persimmon components, so that the dried persimmons can be obtained simultaneously with the green tea components.

In addition, the strong bactericidal power contained in the green tea can suppress the growth of microorganisms to prevent the occurrence of mold frequently occurs in dried persimmons can be improved storage.

In the process of manufacturing dried persimmons, the first dried dried persimmons were immersed in green tea extract, dried and dried. Secondly, the dried dried persimmons were again immersed in Ganoderma lucidum extract to produce dried persimmons. And it is possible to obtain the components of Ganoderma lucidum at the same time to obtain dried persimmon added functionality.

Even during the second drying operation of dried persimmons, when the weather is wet or there are signs of bacterial growth on the surface of dried persimmons, it is possible to prevent changes of the surface color of dried persimmons by spraying alcohol and green tea mixture to prevent the growth of bacteria. .

As described above, in the present invention, during the manufacturing of dried persimmons, the peeled raw persimmons are immersed in a green tea mixture, and then drawn out and dried firstly, and the first dried dried persimmons are immersed in the green tea extract, and the components of green tea are dried. As it is adsorbed on the surface, it not only improves the taste and color of dried persimmon but also improves its preservation. Also, it is possible to obtain dried persimmon with excellent marketability by adding green tea and ganoderma lucidum in addition to dried persimmon. will be.

Claims (5)

Cut the skin of raw persimmon and dry it for about 10 days to obtain the first dried persimmon, and immerse the first dried persimmon in green tea extract maintained at 30 ~ 50 ℃ for 0.5 ~ 3 minutes and then take it out for 20 ~ 30 days. A method for producing dried persimmons, characterized in that by drying the car. The method of claim 1, wherein the skin of the persimmon peeled and then immersed in the alcoholic green tea mixture mixed with alcoholic alcohol and green tea solution, and then pulled out and dried to prevent bacterial growth on the dried persimmon surface during drying to prevent color change of the dried persimmon. Dried persimmon production method characterized in that. The method of manufacturing dried persimmons according to claim 1, wherein in the drying process, alcohol and green tea mixture are sprayed onto the surface of the dried persimmons to prevent the growth of bacteria. The method of claim 1, wherein the second dried dried persimmon is further immersed in the green tea extract for about 0.5 to 3 minutes and then matured for about 2 to 5 hours. The method of claim 1, wherein the dried dried persimmons are further immersed in Ganoderma lucidum extract for about 0.5 to 3 minutes and then matured for about 2 to 5 hours.