KR20090086856A - Rapid dye of fermented persimmon juice using the effective microorganism and its producing method - Google Patents

Abstract

A rapid fermented persimmon juice dye is provided to reduce fermentation period of green perisimmon juice by using effective microorganism and to ensure textile dyeing property which is similar to the persimmon dye fermented for a long-term. A fermented juice of persimmon is such that persimmon juice is fermented by inoculating effective microorganisms to persimmon juice. The effective microorganisms are added in the amount of 1~15 %. A method for preparing the fermented juice comprises the steps of: crushing harvested green perisimmon to obtain green persimmon juice and adding effective microorganisms to the green persimmon juice and; fermenting the inoculated persimmon juice at 25~35 ‹C for 15~60 days; and concentrating the fermented juice and pulverizing the condensed products.

Description

Rapid Dye of Fermented Persimmon Juice using the Effective Microorganism and its Producing Method}

The present invention relates to a fast fermentation persimmon and a method for producing the same, and more particularly to a persimmon fermented by the addition of useful microorganisms (EM) to green persimmon juice and fast fermentation.

In general, persimmons used as dyes are used while using the juice or stored at a low temperature, recently introduced a method of fermentation at room temperature. However, fabrics dyed with persimmons stored in fresh juice or at low temperatures are stiff, so they can be used by fermentation, which is a disadvantage that it takes at least six months if naturally fermented at room temperature.

Therefore, the present invention was created in order to supplement the disadvantages of the conventional green persimmon juice dye as described above, and to obtain a fast fermentation persimmon dye which reduced the time required for fermentation to 6 months or more to within 2 months, and useful microorganisms in green persimmon juice It is to provide a fermentation dyes prepared by inoculation.

Another technical problem of the present invention is to provide a method for producing a fermented persimmon as described above.

The present invention to achieve the above technical problem,

Provided is a fast-acting fermented dye which is characterized by fast-acting fermentation of green persimmon juice, preferably by fast-acting fermentation of useful microorganisms.

As described above, inoculation of useful microorganisms in green persimmon juice according to the present invention is a method for rapidly producing fermented persimmon dyes. It is a dye that can be dyed.

As described above, the component of the fast fermentation persimmon dye according to the present invention has a level similar to that of the persimmon dye fermented for 6 months in a natural state and has dyeing property on the fabric, and it is preferable that the dye cloth has a soft feeling.

The present invention to achieve the above other technical problem,

It provides a method for producing a fast fermentation persimmon comprising the step of extracting the harvested green juice juice, preferably crushed juice and then inoculating useful microorganisms.

In the method for preparing a fast-acting fermented persimmon according to the present invention as described above, the inoculation concentration of the useful microorganism is preferably 1 to 15%.

Method for producing a fast-acting fermented material according to the present invention as described above,

It is preferable to further include the step of fermentation at 25 ~ 35 ℃ 15 ~ 60 days after inoculation of the useful microorganism.

The present invention as described above was completed by discovering the fact that inoculation of the useful microorganisms in persimmon during fermentation fermentation of green juice juice is found to ferment rapidly.

The green persimmons used in the present invention are the fruits of persimmon and persimmon deciduous trees, which grow or grow natively in Korea, Japan, and China, and their juices have been used as dyes and paints for a long time.

Hereinafter will be described in detail a method for producing a fast fermentation persimmon using green persimmon juice as described above.

First, crush the green persimmons harvested in July to October within 12 hours, and then juice them with onion nets in a container and inoculate 1 to 15% of the useful microbial (EM) solution of green persimmon juice. The reason for limiting the concentration of useful microorganisms is that the dyeability of the fabric is greatly reduced when the concentration is 15% or more.

Subsequently, the fermented persimmon inoculum is fermented at 25-35 ° C. for 15-60 days to complete the fast fermentation persimmon dye. The reason for limiting the fermentation temperature is that the fermentation rate is slower than 25 ° C and above 36 ° C.

The fast-acting fermentation dye according to the present invention can be used as a dye or a paint itself, but can be prepared and used in the form of a concentrate and a powder in consideration of distribution and storage. Hereinafter, the present invention will be described in detail with reference to examples. .

Example 1 Preparation and Components of Fast Fermentation Persimmon Dyes

First, the greens harvested in early August 2006 were crushed with a mixer, sieved and juiced, and then placed in a 4L plastic container, followed by adding 1 and 6% of useful microorganisms (EM Bio). After using the microorganisms added for 20 days at 25 ~ 35 ℃ conditions, the addition of the 180 days fermentation without added sugar and organic acid analysis using HPLC and refractometer and the results are shown in Table 1 and 2. In Tables 1 and 2, it can be seen that the organic acid levels are similar to those of fermented persimmons inoculated with useful microorganisms and fermented for 20 days without the addition of useful microorganisms.

process Effective date (days) Fructose (%) Glucose (%) Sucrose (%) Content (mg / L) Succinic acid Legacy Acetic acid Propionic acid No treatment 0 8.9 22.2 21.2 0.0 0.0 0.0 0.0 7 34.4 24.3 0.0 0.9 1.2 2.1 0.8 14 0.0 0.0 0.1 1.7 2.2 9.4 1.2 21 0.0 0.0 0.1 2.3 1.2 11.3 1.7 28 0.0 0.0 0.0 1.9 1.1 13.7 2.1 35 0.0 0.0 0.0 1.5 1.0 14.2 1.9 42 0.0 0.0 0.0 1.4 0.7 15.6 1.6 49 0.0 0.0 0.0 1.3 0.7 16.9 1.2 56 0.0 0.0 0.0 1.4 0.7 16.5 1.0 63 0.0 0.0 0.0 1.7 0.7 17.2 0.7 90 0.0 0.0 0.0 1.8 0.6 17.3 0.3 130 0.0 0.0 0.0 1.7 0.5 21.2 0.0 180 0.0 0.0 0.0 1.6 0.4 22.3 0.0

process Effective date (days) Fructose (%) Glucose (%) Sucrose (%) Content (mg / L) Succinic acid Legacy Acetic acid Propionic acid No treatment 0 8.9 22.2 21.2 0.0 0.0 0.0 0.0 EM enzyme 1% 2 31.3 24.0 7.2 1.1 1.4 0.9 0.4 5 22.7 3.4 0.0 1.5 2.1 8.3 1.4 8 0.0 0.0 0.0 1.9 1.6 10.7 1.8 11 0.0 0.0 0.0 2.5 1.5 14.5 2.0 14 0.0 0.0 0.0 1.9 1.0 16.3 1.4 20 0.0 0.0 0.0 1.7 0.6 18.1 0.5 EM enzyme 6% 2 32.4 26.2 2.8 1.4 1.9 1.2 0.7 5 4.2 3.6 0.0 1.9 2.2 9.7 1.5 8 0.0 0.0 0.0 2.1 1.4 12.9 2.1 11 0.0 0.0 0.0 1.6 1.1 15.3 1.9 14 0.0 0.0 0.0 1.3 0.8 18.7 0.9 20 0.0 0.0 1.5 0.3 0.5 20.8 0.2

<Example 3: Comparative test of dyeability of persimmon and high-speed fermented persimmon>

The persimmons were harvested at the end of July 2007 by crushing the greens with a mixer, squeezed in a mesh, and then juiced in 2L plastic containers.Then, the useful microorganisms [EM Bio Co., Ltd.] were 0 (+ 6% water), 1 ( Fast fermented persimmon fermented at 28-35 ° C. for 20 days with the addition of 5% water, 3% water (+ 3%) and 6% and persimmon stored in dark at 5-8 ° C without the addition of useful microorganisms ( + Water 6%) was used.

The stain was stained with rayon with the standard cloth prescribed in KS K ISO 105. The dyeing was carried out by dipping dyeing at 1:50 at 30 ° C for 30 minutes using stock solution, and the mordant was treated with slaked lime and 3% solution of iron sulfate. Post-moring was carried out for 30 minutes at ℃.

After dyeing and dyeing, it was developed in natural daylight for 7 days. During the color development period, it was sprinkled with water enough to soak the dyeing cloth three times a day to promote color development.

The color of the dyed fabric was measured by Hunter L ^* , a ^* and b ^* and the color difference ( Δ E ^* ) using a color difference meter (Minolta, CR-310, Japan), and the HV / C value was calculated by colorimetric conversion method. The results are shown in Table 3 and FIG.

As shown in Table 3, the lightness value of rayon dyed with persimmons fermented by the use of useful microorganisms was higher than that of the cold stored persimmons, and the a ^* and b ^* values were shown. Similar trends were shown. In FIG. 2, the color difference value was also different from that stored at low temperature.

Mordant Useful Microbial Concentration (%) Hunter value Munsell value L ^* a ^* b ^* H V C Undyed 94.5 a ^z  1.2 d  1.8 f 2.5YR 9.4 a 0.3 c Unsalted Cold storage persimmon 39.1 e 20.6 a 21.8 a 1.2YR 3.8 c 5.4 a 0  58.4 bc 12.7 b 21.5 a 4.4YR 5.7 b 4.3 a One  58.3 bc 12.8 b 21.7 a 4.4YR 5.7 b 4.3 a 3  58.3 bc 13.4 b 21.8 a 4.1YR 5.7 b 4.4 a 6  58.2 bc 13.5 b 21.8 a 4.0YR 5.7 b 4.4 a Hydrated lime {Ca (OH) ₂ } Cold storage persimmon 35.3 e  7.8 c 11.3 c 4.4YR 3.4 c 2.3 b 0 60.9 b  8.8 c 18.0 b 5.7 YR 6.0 b 3.3 b One 61.5 b  8.6 c 13.4 c 3.8YR 6.0 b 2.7 b 3 57.7 c  9.3 c 18.5 b 5.6YR 5.7 b 3.4 b 6 56.3 c  8.7 c 17.9 b 6.0YR 5.5 b 3.3 b Iron sulfate {FeSO ₄ } Cold storage persimmon 25.6 f  1.3 d  1.7 f 4.6YR 2.5 c 0.3 c 0 50.2 c  2.5 d  8.1 d 8.8YR  4.9 bc  1.3 bc One 53.4 c  1.9 d  4.7 e 7.5YR 5.2 b 0.8 c 3 49.2 d  2.5 d  7.8 d 8.7YR  4.8 bc  1.2 bc 6 48.9 d  2.1 d  7.5 d 9.3YR  4.8 bc  1.2 bc

<Example 4: stiffness comparison test of persimmon and high-speed fermented persimmon dye>

Ten panels of the fabric dyed in Example 3 was examined by a 5-point scale method (very soft = 5 points, soft = 4 points, normal = 3 points, stiffness = 2 points, very stiffness = 1 point) As shown in Table 4, dyeing with fermented persimmon fermented with the addition of 6% of the useful microorganisms was most gently evaluated.

 In the dyeing study, the persimmon leaves at room temperature without the addition of useful microorganisms had similar staining properties as those fermented by the fermented persimmon as shown in Table 3, but showed stiffness as shown in the results of Table 4, showing a difference from the dyeing with the fast fermented persimmon.

division Stiffness of rayon fabric dyed by different kinds of fabric Cold storage EM additive-free persimmon EM 3% added persimmon EM 6% added persimmon Evaluation 1.6 ± 0.4 2.4 ± 0.3 3.8 ± 0.5 4.2 ± 0.4

1 is a graph showing a manufacturing process of fast fermented persimmon from the harvest of green persimmon.

Figure 2 is a graph showing the color difference value for each treatment after dyeing rayon for 20 days with persimmon fermented by adding useful microorganisms to the green juice juice.

Claims (4)

Fermented persimmon characterized by inoculating fermented microorganisms (EM) in green juice (persimmon). The fermented persimmon according to claim 1, wherein 1 to 15% of the inoculated microorganisms are added to the green juice. According to claim 1, Fermented persimmon production method characterized in that the fermentation for 15 to 60 days at 25 ~ 35 ℃ after the addition of useful microorganisms to the green juice juice. According to any one of claims 2 and 3, wherein the method of producing a fermentation dye, characterized in that it further comprises the step of concentrating and powdering the fermented persimmon.

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