KR20220120055A - 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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- KR20220120055A KR20220120055A KR1020210023706A KR20210023706A KR20220120055A KR 20220120055 A KR20220120055 A KR 20220120055A KR 1020210023706 A KR1020210023706 A KR 1020210023706A KR 20210023706 A KR20210023706 A KR 20210023706A KR 20220120055 A KR20220120055 A KR 20220120055A
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- mixture
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- sulfur
- loess
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- 238000003860 storage Methods 0.000 title claims abstract description 23
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 23
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 39
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000011593 sulfur Substances 0.000 claims abstract description 20
- 229910052717 sulfur Inorganic materials 0.000 claims abstract description 20
- 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 14
- 241001474374 Blennius Species 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 9
- 239000004744 fabric Substances 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
- 235000011121 sodium hydroxide Nutrition 0.000 claims abstract description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 229920001817 Agar Polymers 0.000 claims description 4
- 241000206672 Gelidium Species 0.000 claims description 4
- 240000000249 Morus alba Species 0.000 claims description 4
- 235000008708 Morus alba Nutrition 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 235000010419 agar Nutrition 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 3
- 240000000599 Lentinula edodes Species 0.000 claims description 3
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims 1
- 244000269722 Thea sinensis Species 0.000 claims 1
- 235000009569 green tea Nutrition 0.000 claims 1
- 240000006248 Broussonetia kazinoki Species 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 5
- 239000004033 plastic Substances 0.000 description 3
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000013527 degreasing agent Substances 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 239000012785 packaging film Substances 0.000 description 1
- 229920006280 packaging film Polymers 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
Images
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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Environmental Sciences (AREA)
- Botany (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
Abstract
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 extended storage of vegetables and fruits and a method for manufacturing the same, and more particularly, to a patch capable of extending the storage of vegetables and fruits by using a mixture of ocher and sulfur and a method for 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, it is difficult to maintain freshness of fruits and vegetables during storage, and product value may decrease due to overripening or rancidity, and further harm to consumers' health may occur.
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 that maintenance costs are high. Although a functional freshness maintenance packaging film for
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.An object 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 loess mixture and a sulfur mixture together with vegetables or fruits, and a method for manufacturing the same there is
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 단계; 상기 황토 혼합물을 거즈 천 일면에 도포 후 건조시키는 단계; 분말유황, 가성소다, 천매암분말, 천일염, 황토분말을 혼합한 혼합제에 물을 부어 온도가 100℃될 때까지 저어준 후 물을 추가로 붓고 저어 유황 혼합물을 만드는 단계; 상기 거즈 천의 타면에 유황 혼합물 희석액을 도포한 후 건조시키는 단계; 및 상기 건조된 유황 혼합물 희석액 상에 황토 혼합물을 도포한 후 건조시키는 단계;를 포함하는 것을 특징으로 한다.To achieve the above object, the method for producing a patch for extended storage of vegetables and fruits according to the present invention comprises the steps of: mixing ocher powder, seaweed decoction, mulberry extract, and cellulose fiber to make a loess mixture; drying the ocher mixture after applying it to one side of the gauze cloth; Powdered sulfur, caustic soda, phyllite powder, sea salt, pour water into a mixture of ocher powder and stir until the temperature is 100 ℃, then add water and stir to make a sulfur mixture; Applying a sulfur mixture diluted solution to the other surface of the gauze cloth and then drying; and applying the loess mixture on the dried sulfur mixture diluted solution and then drying the mixture.
상기 해초류는 우뭇가사리, 톳, 모자반, 미역, 다시마, 함초, 파래 중 적어도 하나를 사용하는 것을 특징으로 한다.The seaweed is characterized by using at least one of agar agar, shiitake, mother-of-pearl, seaweed, kelp, seaweed, and green onion.
상기 황토 혼합물을 저온 저장고의 벽면이나 농산물 운송 차량의 내부에 도포하여 사용하는 것을 특징으로 한다. It is characterized in that the loess mixture is applied and used on the wall of a cold storage or inside a vehicle for transporting agricultural products.
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 extending the storage period while maintaining the freshness of vegetables and fruits.
도 1은 본 발명에 따른 채소 및 과일의 저장연장 패치 제조방법의 흐름도이다.1 is a flowchart of a method for manufacturing a storage extension patch 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 have various changes and can have various embodiments, specific embodiments are illustrated in the drawings and described in detail in the detailed description. However, this is not intended to limit the present invention to a specific embodiment, it should be understood to include all modifications, equivalents and substitutes included in the spirit and scope of the present invention.
이하에서 본 발명에 따른 채소 및 과일의 저장연장 패치 및 그 제조방법의 바람직한 실시예에 대하여 자세히 설명하기로 한다.Hereinafter, a preferred embodiment of the vegetable and fruit storage extension patch and the manufacturing method thereof according to the present invention will be described in detail.
도 1은 본 발명에 따른 채소 및 과일의 저장연장 패치 제조방법의 흐름도이다.1 is a flowchart of a method for manufacturing a storage extension patch 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 FIG. 1, the method for manufacturing a storage extension patch for vegetables and fruits according to the present invention is first, by mixing ocher powder not contaminated with heavy metals, pesticides, seaweed decoction, mulberry extract, and cellulose fibers to make an ocher mixture ( S110). That is, the loess mixture is made by mixing 13 kg of loess powder, 2 kg of seaweed decoction, 4 kg of mulberry extract, and 1 kg of cellulose fiber to make 20 kg. Here, as the seaweed, at least one of agar agar, shiitake, mackerel, seaweed, kelp, seaweed, and green onion is used, 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). Then, the ocher mixture is applied to one side of a gauze cloth of 60 cm * 2000 cm of degreaser to a thickness of 1 mm to 2 mm and then 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. Then, pour 54 liters of water into the mixture of powdered sulfur, caustic soda, phyllite powder, sea salt, and ocher powder, stir slowly with a wooden spatula until the temperature reaches 100℃, and then pour another 28 liters of water and pour 1-2 liters of water. Stir time to make a sulfur mixture (S130). At this time, the sulfur mixture is precipitated for 24 to 26 hours and put in a 20 liter barrel.
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 loess 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, carefully apply 2cc per 10cm 2 of the sulfur mixture dilution (30% dilution) to the other side of the gauze cloth on one side where the ocher mixture is dried in step S120, and then dry (S140).
다음에, S140단계의 건조된 유황 혼합물 희석액 상에 S110단계에서 제조한 황토 혼합물을 도포한 후 건조시킨다(S150).Next, the loess mixture prepared in step S110 is applied on the diluted sulfur mixture diluted in step S140 and 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 prepared in the present invention according to the required specifications and sealing it in a plastic bag together with vegetables and fruits, or putting them 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 is laid out on the floor in a size of 20cmx10cm in a 4kg box in which agricultural products are packaged and shipped, or in the case of vegetables using a plastic bag such as green onions, the patch is laid on the plastic and the agricultural products are inserted and then packaged The freshness can be extended by distribution.
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. And, by applying the loess mixture prepared in the present invention to the wall surface of the low-temperature storage, it is possible to effectively prevent the soft state of vegetables, apples, pears, other fruits, onions, green onions, Chinese cabbage, etc. By applying it inside, it can absorb or suppress the gas generation of agricultural products generated during distribution to keep the product fresh.
한편, 본 발명에서 제조한 패치는 자연 분해되는 친환경 제품이며 냉장고의 넣고 사용하면 탈취 효과가 있다. On the other hand, the patch manufactured in the present invention is an eco-friendly product that decomposes naturally and has a deodorizing effect when used in a 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 merely an embodiment for explaining the method for 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 embodiment, and the present invention claimed in the claims below Without departing from the gist, it will be said that the technical spirit of the present invention exists to the extent that various modifications can be made by anyone with ordinary knowledge in the field to which the invention pertains.
Claims (4)
상기 황토 혼합물을 거즈 천 일면에 도포 후 건조시키는 단계;
분말유황, 가성소다, 천매암분말, 천일염, 황토분말을 혼합한 혼합제에 물을 부어 온도가 100℃될 때까지 저어준 후 물을 추가로 붓고 저어 유황 혼합물을 만드는 단계;
상기 거즈 천의 타면에 유황 혼합물 희석액을 도포한 후 건조시키는 단계; 및
상기 건조된 유황 혼합물 희석액 상에 황토 혼합물을 도포한 후 건조시키는 단계;를 포함하는 것을 특징으로 하는 채소 및 과일의 저장연장 패치 제조방법.Mixing ocher powder, seaweed decoction, mulberry extract, and cellulose fiber to make a loess mixture;
drying the ocher mixture after applying it to one side of the gauze cloth;
Powdered sulfur, caustic soda, phyllite powder, sea salt, pour water into a mixture of ocher powder and stir until the temperature is 100 ℃, then add water and stir to make a sulfur mixture;
Applying a sulfur mixture diluted solution to the other surface of the gauze cloth and then drying; and
After applying the ocher mixture on the dried sulfur mixture diluted solution, drying the method for producing a storage extension patch for vegetables and fruits comprising a.
상기 해초류는 우뭇가사리, 톳, 모자반, 미역, 다시마, 함초, 파래 중 적어도 하나를 사용하는 것을 특징으로 하는 채소 및 과일의 저장연장 패치 제조방법.The method of claim 1,
The seaweed is a method of manufacturing a patch for extended storage of vegetables and fruits, characterized in that using at least one of agar agar, shiitake, mother-of-pearl, seaweed, kelp, green tea, and green onion.
상기 황토 혼합물을 저온 저장고의 벽면이나 농산물 운송 차량의 내부에 도포하여 사용하는 것을 특징으로 하는 채소 및 과일의 저장연장 패치 제조방법. The method of claim 1,
A method of manufacturing a storage extension patch for vegetables and fruits, characterized in that the loess mixture is applied to the wall of a cold storage or the inside of an agricultural product transport vehicle.
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| KR100325130B1 (en) | 1999-09-21 | 2002-02-21 | 김 무 | Exposing tool for flexible ball grid array semiconductor package using a pin-hole alignment |
| EP2329723A1 (en) * | 2002-07-23 | 2011-06-08 | Phoenix Eagle Company Pty Ltd | Fruit and/or vegetable derived composition |
| KR100788874B1 (en) * | 2006-09-12 | 2007-12-27 | 안종희 | Method for manufacturing packing materials to keep vegetables and fruits freshly and packing materials thereby |
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| KR101138128B1 (en) * | 2011-05-12 | 2012-04-23 | 김백민 | Manufacturing method of liquid yellow soil wall paper composition |
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