KR20100051992A - Process of dried persimmons using pine needles - Google Patents

Abstract

PURPOSE: A method of making dried persimmons is provided to improve taste and health orientation with aroma components and functionality of a pharmacological compound of pine needles and to prevent generation of telium at a drying and a storage processes by fumigating and ripening with the pine needle. CONSTITUTION: A method of making dried persimmons comprises the following steps: fumigating persimmon with smoke generated by burning pine needle on a charcoal furnace; drying the fumigated persimmon; spreading steamed pine needle and the pine needle on the bottom, loading the dried persimmon; and ripening the persimmons with loess Korean paper covered over 3days. Nature pine needles and arid pine needle are mixed to a weight ratio 2:8 into the mixture during fumigating.

Description

Process of Dried Persimmons Using Pine Needles

The present invention comprises the step of fumigation persimmon with smoke generated by placing the raw pine needles and dried pine needles on a charcoal brazier; Drying the fumigated persimmons in a string to form a dry state; The pine needles and fresh pine needles boiled with steam at the bottom and loaded with the persimmon in the dry state and aged for at least three days in a state covered with a non-woven fabric and ocher paper; containing pine needles and phytoncide component comprising a The present invention relates to a method of manufacturing real pine persimmon.

Dried persimmon is a representative food of ethnic origin and is the best food of the world as a natural well-being food made by "light and wind" in any market in the world. Persimmon is very nutritious and contains a lot of vitamin C, carotene, potassium and tannin. Of course, dried persimmons retain their nutritional value. Dried persimmon drains moisture and contains a high percentage of plant fiber. Plant fiber functions as a formal (,) function, to maintain the balance of the intestine (또), and to absorb cholesterol to discharge the function out of the body. The astringent taste of persimmons is due to tannins. By insolubilizing this tannin, the astringent taste can be eliminated. When the persimmons are made into persimmons, they become sweet because the water evaporates and the tannins harden and become insoluble. Glucose and carbohydrates are effective in recovering fatigue and removing hangovers.When drinking alcohol, eat sweet persimmons or dried persimmons as snacks, or drink alcohol for dessert.

In an attempt to diversify dried persimmons, there are herbal persimmons, charcoal persimmons, and ocher dried persimmons, which are used as herbal persimmons on the market. In order to prevent discoloration and mildew, incense burns and sterilize. In order to improve the microbial preservation of dried persimmon with conventional techniques, a method of fumigation with sulfur dioxide vapor is disclosed in Korean Patent Laid-Open Publication No. 2003-4269, but it has many problems due to the handling of sulfur dioxide gas and safety issues. Korean Patent No. 0764729 relates to a method of drying dried persimmons using green tea and ginseng, and a method of drying sanitary dried persimmons to which nutrients and flavors of green tea and ginseng are added. However, they are just trying to improve the functionality, storage and storage of dried persimmon by adding various substances to the drying process.

Dried persimmon is a traditional Korean food using fruit, but it is excellent for our health food, but it is not able to escape the limited consumer class.It leaves a dried persimmon as a simple food and recognizes it as a nutritionally excellent healthy food. A new type of dried persimmon has not been developed.

As the importance of food has risen all over the world, health has been considered as a top priority, and dried persimmons, which have become well-being foods, are differentiated from traditional foods and recognized by consumers. To provide dried persimmons. The present invention is to solve the above-mentioned conventional problems, and to provide a new form of dried persimmon by enhancing the taste and aroma and adding health-oriented functionality so that it can be extended to consumers of various classes by escaping from the traditional food do.

The present invention by fumigation by using pine needles in the drying process of persimmons for the production of dried persimmons and finally aged by using pine needles, by adding the fragrance component and functional pharmacological components of pine needles to the dried persimmon increased persimmon and health orientation It is to provide a method for producing a true persimmon persimmon to prevent the generation of fungi and miscellaneous bacteria in the drying and storage process of persimmon.

The present invention comprises the step of fumigation persimmon with smoke generated by placing the raw pine needles and dried pine needles on a charcoal brazier; Drying the fumigated persimmons in a string to form a dry state; The pine needles and fresh pine needles boiled with steam at the bottom and loaded with the persimmon in the dry state and aged for at least three days in a state covered with a non-woven fabric and ocher paper; containing pine needles and phytoncide component comprising a The present invention relates to a method of manufacturing real pine persimmon.

In the fumigation step, the raw pine needles and dry pine needles, characterized in that used by mixing in a weight ratio of 2: 8,

Characterized in that the pine needles and raw pine needles boiled with steam in the step of aging is mixed and used in a weight ratio 1: 9,

The number of fumigation persimmon is characterized in that it is carried out three times within the initial 30 days during the period of drying the persimmon to dryness.

More specifically, the raw pine needles and dried pine needles in a weight ratio of 2: 8 put on a charcoal brazier and start drying with smoke generated by burning smoke persimmon three times within a month; Drying the fumigation persimmons in a string for at least 30 days to form a dry state; Spreading the pine needles and fresh pine needles boiled with steam at a weight ratio of 1: 9 and loading the persimmon in the dry state and then aging for three days or more in a state slightly covered with a nonwoven fabric and ocher paper; It includes a method of producing a pine needles persimmon containing pine needles and phytoncide component, characterized in that it comprises the step of encapsulating the aged dried persimmon pine red pine which is a pine needle.

The true pine persimmon according to the present invention is produced by the antibacterial and antioxidant power of pine needles without disinfection with sulfur, and hardly rot caused by mold and bacteria appearing in the humidity conditions during drying and storage, pine needles and phytoncide It contains ingredients that have a sweet and dry persimmon and fresh pine needles in harmony, stimulating consumers' taste and bringing awareness of health-oriented foods that combine the pharmacological effects of the pharmacological ingredients of pine needles. do. Eventually, the unique fragrance and pharmacological ingredients of pine needles are added to provide a new form of dried persimmon that can increase the texture and palatability and expect health benefits.

Hereinafter, the manufacturing method of the true pine persimmon with the functionality of the pine needle of the present invention will be described in detail.

Specifically, the present invention comprises the steps of putting the raw pine needles and dried pine needles on a charcoal brazier by weight ratio 2: 8 and starting drying with smoke generated by burning smoke three times within a month; Drying the fumigation persimmons in a string for at least 30 days to form a dry state; Spreading the pine needles and fresh pine needles boiled with steam at a weight ratio of 1: 9 and loading the persimmon in the dry state and then aging for three days or more in a state slightly covered with a nonwoven fabric and ocher paper; It provides a method of producing a pine needles persimmon containing pine needles and phytoncide component characterized in that it comprises the step of encapsulating the aged dried persimmon ship pine needles red pine.

A characteristic of the present invention is characterized by using a mixture of raw pine needles and dried pine needles in a ratio of about 2: 8 in the step of fumigation with pine needles in a way to efficiently transfer the natural pine needles and beneficial ingredients to dried persimmons persimmon . Raw pine leaves are used in a weight ratio of 10 to 30%, preferably 20% by weight, so that the unique aroma of pine needles is continuously generated during the fumigation process and promotes the deposition of essential oil components of pine needles on the dried persimmon surface. If more than 30% of the moisture contained there is a problem in the generation of smoke may cause soot on the surface of dried persimmon, can not achieve the above effects at less than 10%.

After fumigation, persimmon is converted into dried persimmon through drying process. It is preferable to dry naturally in a cool natural environment without pollution. After 30 days, drying is completed according to appropriate humidity.

Dried persimmon dried in dry condition is steamed again and then aged through using pine needles and fresh pine needles. Steamed green pine needles in a boiling cauldron for about 3 minutes to prepare steamed pine needles. Mix and ripen persimmon persimmon. Steamed pine needles contain about 10% by weight in fresh pine needles, which are partially changed by the steaming, and the golden rain made by the inventors' endless research so that the fragrance of fresh pine needles and dried fragrances are appropriately mixed with dried persimmons. to be.

After loading the persimmons, the nonwoven fabrics are covered with yellow loess paper to maintain the flow of air, and to suppress the access and reproduction of other germs caused by ocher. The ripening process lasts more than 3 days and the intensity of the fragrance can be adjusted by varying the ripening period depending on the preferred pineal fragrance of the final product.

At this time, the dryness of the dry season has the effect of aroma of pine needles (terpene) and phytoncide, and this creates a new concept of brand dried persimmon, persimmon persimmon.

The dried persimmon using the pine needles is an eco-friendly combination of terpen and phytocide, the pharmacological ingredients contained in pine needles, with the dried persimmon. It maintains the fragrance and taste for a longer time, providing a new form of well-being dried persimmon with increased freshness.

Pine pine needles contain roots that are unique to our nation, allowing them to access natural and fresh foods. Pineapples have excellent pharmacological effects, and the pine needles are applied to dried persimmons. Natural fragrance pine fragrance is a favorite of everyone, and its fresh fragrance increases the familiarity of the product. Especially, pine needles are highly antibacterial, and the phytoncide component that kills harmful pests and bacterial fungi is about 10 times more than ordinary trees. The terpene (monteroterpene in pine) is clear and innocent, and the psychological stability and mentality are cleared when it is taken. This allows you to feel fresher air when you pass by many conifers when climbing, and enjoy the highest concentration of forest baths.

The origin of phytocide is a compound word of phyton which means plant and cide which means kill, and means a bactericidal substance secreted by plants. Since plants live with their roots, pathogens such as bacteria, bugs, and fungi cannot be avoided, and phytoncide is a defense material produced by the trees themselves to counteract them. This chemical kills germs in the air to make fresh air. In particular, pine (pine needles) are released 10 times more than phytoncide than ordinary trees, so that you can fully enjoy the forest bath in the dense forest.

The origin of terpene is the essential oil contained in the tissues of plants and is found in conifers such as cypress, white, pine and pine. This is because the terpene component of pine needles is mainly monoterpene, which is highly volatile, and the scent of the pine leaves feels fresh. There are 400,000 kinds of odors we can discriminate, especially the aromatic substances produced by the decomposition of pine needles, the sweetest and freshest. Terpene, a fragrant volatile oil that combines carbon and hydrogen, calms the mind and eliminates stress. Forest bathing in places with many conifers can prevent many diseases.

Occasionally, red persimmon (Korean pine needles) is enclosed (about 5g or less) when packing dried persimmons.The reason is that the image of the real persimmon is actually highlighted, and the freshness of the product from various bacteria and harmful fungi can be kept for a long and long time. Maintaining effect can be obtained.

Hereinafter, the content of the present invention will be described in more detail with reference to Examples and Comparative Examples. However, these examples are only presented to more easily understand the contents of the present invention, the scope of the present invention is not limited by these examples.

≪ Example 1 >

The persimmon peeled with persimmon was tied to a vinyl string, and then dried naturally in dry condition for 30 days while repeating sealing and ventilation at room temperature using natural wind. During the drying period, three times at 10-day intervals were transferred to the fumigation chamber, and the raw pine needles and dried pine needles were placed on a charcoal brazier in a weight ratio of 2: 8 and burned for about 15 minutes with smoke generated by burning. Three days of dry pine needles and fresh pine needles boiled with steam under intermittent fumigation and dry for 30 days in a weight ratio of 1: 9 at the bottom and loaded with persimmon in the dry condition It was aged to prepare a real brush dried persimmon.

<Example 2>

The persimmon peeled with persimmon was tied to a vinyl string, and then dried naturally in dry condition for 30 days while repeating sealing and ventilation at room temperature using natural wind. During the drying period, it was transferred to the fumigation chamber three times at intervals of 10 days, and the raw pine needles and dry pine needles were put on a charcoal brazier in a weight ratio of 2: 8 and burned with smoke generated by burning. Intermittent fumigation and 30 days of dryness were prepared in a dried state of Chambol persimmon.

<Example 3>

The persimmon peeled with persimmon was tied to a vinyl string, and then dried naturally in dry condition for 30 days while repeating sealing and ventilation at room temperature using natural wind. After drying for 30 days, the pine needles and fresh pine needles boiled with steam were laid at the bottom with a weight ratio of 1: 9, loaded with persimmons in the dry state, and aged for 3 days with a light covering of non-woven fabric and ocher paper. Prepared.

Comparative Example

The persimmon peeled with persimmon was tied to a vinyl string, and then dried in a dry condition for 30 days while being sealed and ventilated at room temperature using natural wind in persimmon to prepare a conventional dried persimmon.

<Sensory test>

The dried persimmons prepared in Examples 1 to 3 and Comparative Examples were subjected to a sensory test on 50 adult men and women and the results are shown in Table 1 below. The sensory test was conducted on five items of color, aroma, taste, texture, and overall preference. Based on the five-point scale, the test subject recorded the score according to the following evaluation criteria and calculated the average.

5: very good, 4: good, 3: normal, 2: bad or not good, 1: very bad.

Comparative example Example 1 Example 2 Example 3 color 4.0 4.2 4.1 4.0 incense 3.5 4.5 4.3 4.0 flavor 3.6 4.5 4.1 4.0 Organization 3.6 4.2 4.1 4.0 Symbol 3.7 4.4 4.1 4.0

As shown in Table 1, the true persimmon persimmon according to the present invention showed a much higher sensory score than the conventional comparative example, in particular the case of Example 1 fumigation and ripening with pine needles optimized by the present invention fumigation or aging treatment It can be seen that the degree of preference is higher than that of Example 2 or 3 which has passed through the bay.

1 is a process chart showing a method of manufacturing a true pine persimmon according to the present invention.

Claims (6)

Putting green pine needles and dried pine needles on a charcoal brazier and fumbling the senses with smoke generated by burning; Drying the fumigated persimmons in a string to form a dry state; The pine needles and fresh pine needles boiled with steam at the bottom and loaded with the persimmon in the dry state and aged for at least three days in a state covered with a non-woven fabric and ocher paper; containing pine needles and phytoncide component comprising a Method of manufacturing real pine persimmon. The method of claim 1, wherein in the fumigation step, raw pine needles and dried pine needles are mixed in a weight ratio of 2: 8 pine needles and a phytoncide component containing the method of producing a real pine needles persimmon. The method of claim 1, wherein the pine needles and the pine needles boiled with steam in the aging step are mixed and used in a weight ratio of 1: 9. The method of claim 1, wherein the persimmon persimmon dried persimmon is dried three times within the initial 30 days during the period of drying the persimmon to dry condition. Putting green pine needles and dry pine needles on a charcoal brazier in a weight ratio of 2: 8 and starting drying with smoke generated by burning them, fumbling persimmons three times within a month; Drying the fumigation persimmons in a string for at least 30 days to form a dry state; Spreading the pine needles and fresh pine needles boiled with steam at a weight ratio of 1: 9 and loading the persimmon in the dry state and then aging for three days or more in a state slightly covered with a nonwoven fabric and ocher paper; The method of producing a pine needles persimmon containing pine needles and phytoncide component characterized in that it comprises the step of encapsulating the aged dried persimmon ship pine needles red pine. A pine needle persimmon containing pine needles and phytoncide components produced by the method of any one of claims 1 to 5.

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