Dried persimmon composition capable of being stored at room temperature with extended shelf life and method of making the same

Abstract

The present invention provides a persimmon dry composition capable of normal temperature storage with an extended shelf life and a method of preparing the same. It comprises 85.0-92.0 parts by weight of persimmon raw material, 8.0-14.0 parts by weight of persimmon syrup having a sugar content of 65-75 °Brix, and 0.03-0.06 parts by weight of sodium benzoate, and a method of preparing the same. The manufacturing method includes a dust removal process with a cleaning time 1.5-2.5 times longer than the normal cleaning time, a primary drying step with a moisture content accurately adjusted to 33-37%, a sugar penetration and protective film formation by persimmon syrup soaking, a complex antiseptic solution treatment step, and a secondary drying and nitrogen filling packaging stage by alternating circulation of hot and cold air. The persimmon according to the present invention can be stored at room temperature at 15-25℃ for 180 days or more, during which the total number of bacteria is maintained at 100,000 CFU / g or less, and has the effect of maintaining the unique taste and texture of persimmon. This eliminates the need for cold storage distribution, enabling sales through various distribution channels, thereby improving customer satisfaction, thereby reducing logistics costs.

Description

Technical Field

[0001] This invention relates to food preservation technology, and more specifically, to improving the preservation of persimmons and its preparation methods, enabling persimmon compositions to be stored for extended periods at room temperature without refrigeration. In particular, this invention relates to a technology that, through the application of a sophisticated preservation system, including optimized snow removal process conditions, precise moisture content control, special preservative treatment, and nitrogen-filled packaging technology, ensures a shelf life of over 180 days for persimmons at room temperature while maintaining their quality and sensory characteristics. Background Technology

[0002] Persimmons are a traditional Korean staple food. This product aims to increase their shelf life while preserving their rich nutrients and unique flavor. Generally, persimmons have low water activity, which inhibits microbial growth. However, existing persimmon products suffer from quality deterioration due to microbial growth, oxidation, and browning, limiting their shelf life to approximately 14 days at room temperature.

[0003] Existing persimmon preservation technologies primarily rely on cold chain logistics, which incurs high costs and limits ease of use for consumers. Furthermore, some room-temperature persimmon products attempt to preserve their quality by using excessive preservatives or rapid drying, but this can damage the persimmon's unique flavor and texture or destroy its nutritional components.

[0004] Existing technical documents

[0005] Patent documents

[0006] (Patent Document 1) Korean Patent 10-2756647

[0007] (Patent Document 2) Korean Patent 10-1806905

[0008] (Patent Document 3) Korean Patent 10-0646521

[0009] (Patent Document 4) Korean Patent 10-2261035 Summary of the Invention

[0010] The problem that the invention aims to solve

[0011] This invention was developed to address the problems existing in the prior art, and its purpose is to solve the following technical problems.

[0012] First, we hope to provide a persimmon composition that can be stored at room temperature for a long time and a method for manufacturing the same, while preserving the unique flavor, aroma, texture and nutritional components of the persimmon as much as possible.

[0013] Secondly, we hope to provide a persimmon preservation technology that can ensure a shelf life of at least 180 days at room temperature (15-25°C) without refrigeration.

[0014] Third, our goal is to improve the microbial safety and oxidative stability of persimmons by applying sophisticated preservation systems, such as optimizing the unloading process, precisely controlling moisture, using special preservative solutions, multi-stage drying, and nitrogen-filled packaging.

[0015] Fourth, by using the optimal ratio of persimmon syrup and sodium benzoate, we hope to maximize the preservation effect while minimizing the use of additives to maintain the natural characteristics of persimmons.

[0016] Fifth, by selling room-temperature small packages through various distribution channels such as convenience stores and online stores, we hope to improve the market accessibility and competitiveness of persimmon products.

[0017] means for solving problems

[0018] This invention relates to a method for preparing a persimmon composition with extended shelf life, comprising: a) preparing persimmon raw materials by performing a longer unloading process than usual after harvesting the persimmons; b) preparing primary dried persimmons with adjusted moisture content by primary drying of the persimmon raw materials; c) immersing the first dried persimmon in a high-concentration persimmon syrup to form a sugar-permeable and protective film; d) treating the soaked persimmons with a preservation solution containing sodium benzoate; e) secondary drying and packaging of the persimmons treated with the preservation solution. The γ composition prepared by the above manufacturing method has a shelf life of more than 180 days at room temperature (15-25°C) and provides a method in which the total bacterial count is maintained below 100,000 CFU / g.

[0019] At this point, the steps for preparing persimmon raw materials are: a1) The unloading process of harvested persimmons takes 1.5-2.5 times longer than the usual unloading time; a2) Cut the harvested persimmons into uniform thicknesses; a3) Perform preliminary drying on the cut persimmons to finely adjust the moisture content to 33-37%.

[0020] At this point, the composition ratio of the raw materials used to prepare γ-fiber is as follows: a) γ-fiber in the weight range of 85.0-92.0; b) persimmon syrup with a sugar content of 65-75°Brix 8.0-14.0 by weight; c) sodium benzoate in the weight range of 0.03-0.06. Persimmons prepared according to the composition ratio of the raw materials, when stored at room temperature of 15-25℃, maintain a concentration below 100,000 CFU / g, and no Escherichia coli is detected. While maintaining the unique flavor and texture of persimmons, the shelf life exceeds 180 days.

[0021] At this point, step d) of processing the preservative is as follows: d1) Prepare an alkaline preservative by dissolving sodium benzoate in pure water at 40-45℃ at a weight of 0.03-0.06 relative to the total weight of the ingredients; d2) Prepare an acidic preservative with a pH adjusted to 4.0-4.5 by adding 0.02-0.03 weight of citric acid to the alkaline preservative; d3) Add 0.03-0.04 parts by weight of potassium citrate relative to the total weight of the ingredients, which has a buffering effect; d4) Vitamin C accounts for 0.02-0.04% of the total weight of the ingredients, which enhances the antioxidant effect; d5) Use a spray nozzle with a diameter of 0.3-0.5mm to evenly spray the finished preservative solution onto all surfaces of the newly dried persimmons, but the spray volume is 3-5% of the weight of gamma extract; d6) Let the sprayed persimmons stand at 20-25℃ for 5-10 minutes to ensure that the preservative solution fully penetrates.

[0022] At this point, the secondary drying and packaging steps are as follows: e1) The persimmons treated with preservatives are dried for 24-48 hours in an environment maintaining a temperature of 20-25℃ and a relative humidity of 40-45%; e2) During the second drying, hot air at 60-65℃ and cold air at 15-20℃ are alternately circulated every 30 minutes to prevent the surface of the persimmons from hardening and to ensure uniform drying of the internal moisture; e3) A moisture analyzer is used to control the drying endpoint to ensure that the final moisture content of the second-dried persimmons is 12-15%; e4) The dried persimmons are vacuum-packed with nitrogen gas of 99.9% purity or higher, with an oxygen concentration of less than 0.5% inside the packaging; and e5) Packaging is done with a high-barrier composite film with an oxygen permeability of less than 5cc / m³. 2 • day·atm, moisture permeability less than 10 g / m 2 • day, to prevent persimmons from oxidizing and maintain their texture and flavor for a long time.

[0023] Invention Effects

[0024] The persimmon composition and its preparation method according to the present invention, which can be stored at room temperature and have an extended shelf life, have the following effects.

[0025] First, the persimmons according to the present invention can be stored at room temperature (15-25°C) for more than 180 days, reducing refrigeration costs and enabling them to be sold through various distribution channels such as convenience stores and online shopping malls. This has the effect of improving logistics efficiency and expanding the distribution range.

[0026] Secondly, by optimizing the unloading process time and precisely controlling moisture, the growth of microorganisms can be inhibited while maintaining the unique flavor and texture of the persimmons, ensuring stable quality. Experimental results show that even after 180 days of storage, the total bacterial count in the persimmons according to the present invention remains below 100,000 CFU / g, and no Escherichia coli was detected.

[0027] Third, the process of soaking persimmons in syrup creates a sugar penetration and protective layer, which reduces the water activity of the syrup and improves its oxidative stability by blocking contact with external oxygen. This helps to minimize browning and flavor changes in the persimmons.

[0028] Fourth, a compound preservative containing sodium benzoate, citric acid, potassium citrate, and vitamin C is used to produce a synergistic effect of antibacterial and antioxidant properties, while minimizing the use of each ingredient to preserve the characteristics of natural persimmons as much as possible.

[0029] Fifth, through alternating hot and cold air circulation and nitrogen-filled high-barrier packaging technology, and employing a multi-stage drying process, the texture and flavor of the persimmons can be maintained for a long time. As a result of sensory evaluation, it was confirmed that even after 180 days of storage, it still retained more than 90% of its sensory characteristics compared to its initial quality.

[0030] Sixth, the manufacturing method of the present invention utilizes existing persimmon production equipment, but the shelf life can be greatly extended only by optimizing process conditions and applying a preservation system. Therefore, it is easy to apply industrially and is very economical.

[0031] As described above, this invention provides an innovative preservation technology that allows persimmons to be stored at room temperature for extended periods while maintaining their unique quality characteristics. This technology is expected to make a significant contribution to enhancing the market competitiveness of persimmon products and increasing consumer convenience. Detailed Implementation

[0032] The embodiments will now be described in detail with reference to the accompanying drawings. However, various modifications can be made to the embodiments so that the scope of the claims in the patent application is not limited to or restricted by these embodiments. Any modifications, equivalents, or substitutions to the embodiments should be understood to be included within the scope of the claims.

[0033] This invention discloses a method for preparing a persimmon composition with extended shelf life, comprising: a) preparing persimmon raw materials by performing a longer unloading process than usual after harvesting the persimmons; b) preparing primary dried persimmons with adjusted moisture content by primary drying of the persimmon raw materials; c) immersing the first dried persimmon in a high-concentration persimmon syrup to form a sugar-permeable and protective film; d) treating the soaked persimmons with a preservation solution containing sodium benzoate; e) secondary drying and packaging of the persimmons treated with the preservation solution. The γ composition prepared by the above manufacturing method has a shelf life of more than 180 days at room temperature (15-25°C), and provides a manufacturing method characterized by maintaining a total bacterial count below 100,000 CFU / g.

[0034] At this point, the steps for preparing persimmon raw materials are: a1) The unloading process of harvested persimmons takes 1.5-2.5 times longer than the usual unloading time; a2) Cut the harvested persimmons into uniform thicknesses; a3) Perform preliminary drying on the cut persimmons to finely adjust the moisture content to 33-37%.

[0035] At this point, the composition ratio of the raw materials used to prepare γ-fiber is as follows: a) γ-fiber in the weight range of 85.0-92.0; b) persimmon syrup with a sugar content of 65-75°Brix 8.0-14.0 by weight; c) sodium benzoate in the weight range of 0.03-0.06. Persimmons prepared according to the composition ratio of the raw materials, when stored at room temperature of 15-25℃, maintain a concentration below 100,000 CFU / g, and no Escherichia coli is detected. While maintaining the unique flavor and texture of persimmons, the shelf life exceeds 180 days.

[0036] At this point, step d) of processing the preservative is as follows: d1) Prepare an alkaline preservative by dissolving sodium benzoate in pure water at 40-45℃ at a weight of 0.03-0.06 relative to the total weight of the ingredients; d2) Prepare an acidic preservative with a pH adjusted to 4.0-4.5 by adding 0.02-0.03 weight of citric acid to the alkaline preservative; d3) Add 0.03-0.04 parts by weight of potassium citrate relative to the total weight of the ingredients, which has a buffering effect; d4) Vitamin C accounts for 0.02-0.04% of the total weight of the ingredients, which enhances the antioxidant effect; d5) Use a spray nozzle with a diameter of 0.3-0.5mm to evenly spray the finished preservative solution onto all surfaces of the newly dried persimmons, but the spray volume is 3-5% of the weight of gamma extract; d6) Let the sprayed persimmons stand at 20-25℃ for 5-10 minutes to ensure that the preservative solution fully penetrates.

[0037] At this point, the secondary drying and packaging steps are as follows: e1) The persimmons treated with preservatives are dried for 24-48 hours in an environment maintaining a temperature of 20-25℃ and a relative humidity of 40-45%; e2) During the second drying, hot air at 60-65℃ and cold air at 15-20℃ are alternately circulated every 30 minutes to prevent the surface of the persimmons from hardening and to ensure uniform drying of the internal moisture; e3) A moisture analyzer is used to control the drying endpoint to ensure that the final moisture content of the second-dried persimmons is 12-15%; e4) The dried persimmons are vacuum-packed with nitrogen gas of 99.9% purity or higher, with an oxygen concentration of less than 0.5% inside the packaging; and e5) Packaging is done with a high-barrier composite film with an oxygen permeability of less than 5cc / m³. 2 • day·atm, moisture permeability less than 10 g / m 2 • day, to prevent persimmons from oxidizing and maintain their texture and flavor for a long time.

[0038] Examples and Comparison Examples

[0039] To demonstrate the superiority of the invention, embodiments and comparative examples were manufactured under various conditions, and their characteristics were compared. The manufacturing methods, composition, and characteristic evaluation results of each embodiment, as well as the comparative examples, are described in detail below.

[0040] 1. Preparation of Implementation Examples and Comparative Examples

[0041] Example 1

[0042] According to the manufacturing method of the present invention, a persimmon that can be stored at room temperature with an extended shelf life was prepared, as shown below.

[0043] (1) After harvesting the astringent persimmons (variety: Gaozong City), the soil unloading process takes 60 hours, which is twice the normal unloading time (30 hours). (2) Cut the harvested persimmons into uniform thicknesses (5-7mm), and then perform the first drying, adjusting the moisture content to 35%. (3) Prepare persimmon syrup with a sugar content of 70°Brix. Soak the first dried persimmon for 10 hours to form a sugar penetration and protective film. (4) Dissolve sodium benzoate in pure water to prepare the following: sodium benzoate 0.045 by weight, citric acid 0.025 by weight, potassium citrate 0.035 by weight, vitamin C 0.03 by weight. (5) Using a nozzle with a diameter of 0.4mm, spray the preservative solution evenly on all surfaces at a rate of 4% of the weight of the persimmons, and then let it stand at 22°C for 8 minutes. (6) The persimmons treated with the preservative solution were dried for 36 hours in a 23°C, 42% relative humidity environment, alternating between 63°C hot air and 18°C ​​cold air every 30 minutes, ensuring a final moisture content of 14%. (7) The dried persimmons were filled with 99.9% nitrogen and vacuum-packed to ensure an oxygen concentration of 0.3% inside the packaging. (8) The packaging material was a high-barrier composite film with a three-layer structure of PET / EVOH / LDPE and an oxygen permeability of 3cc / m³. 2 • day·atm, moisture permeability is 7g / m 2 ·day.

[0044] The final product consists of 89.955 parts by weight of persimmon raw materials, 10.000 parts by weight of persimmon syrup, and 0.045 parts by weight of sodium benzoate (totaling 100 parts by weight).

[0045] Example 2

[0046] The manufacturing method is the same as in Example 1, but some conditions are changed as follows:

[0047] Cleanup time: 1.8 times the normal time (54 hours)

[0048] Sugar content of persimmon syrup: 65° Brix

[0049] Soaking time for persimmons in syrup: 12 hours

[0050] Sodium benzoate: 0.035 by weight

[0051] Citric acid: 0.030 parts by weight

[0052] Second drying time: 30 hours

[0053] The final product consists of 89.965 parts by weight of persimmon raw materials, 10.000 parts by weight of persimmon syrup, and 0.035 parts by weight of sodium benzoate (totaling 100 parts by weight).

[0054] Example 3

[0055] The manufacturing method is the same as in Example 1, but some conditions are changed as follows:

[0056] Cleaning time: 2.3 times the normal time (69 hours)

[0057] Moisture content after initial drying: 33%

[0058] Sugar content of persimmon syrup: 75° Brix

[0059] Soaking time for persimmons in syrup: 8 hours

[0060] Sodium benzoate: 0.060 (by weight)

[0061] Secondary drying temperature: 21℃, 45% RH

[0062] The final product consists of 89.940 parts by weight of persimmon raw materials, 10.000 parts by weight of persimmon syrup, and 0.060 parts by weight of sodium benzoate (totaling 100 parts by weight).

[0063] Compare with Example 1 (no time to weed)

[0064] Prepare the following according to the general persimmon preparation method:

[0065] Cleaning time: Typical time (30 hours)

[0066] Moisture content after initial drying: 40%

[0067] Persimmon Syrup-Free

[0068] No preservatives

[0069] Secondary drying: continuously dry at 25℃ for 24 hours.

[0070] Simple packaging with ordinary polyethylene film.

[0071] The final product is made from 100 pounds of persimmons.

[0072] Comparative Example 2 (Excessive Use of Preservatives)

[0073] Similar to Example 1, but with the following changes:

[0074] Cleaning time: 1.2 times longer than normal (36 hours)

[0075] Moisture content after initial drying: 30%

[0076] Sodium benzoate: 0.100 (by weight) (overuse)

[0077] Citric acid: 0.050 wt / t

[0078] Secondary drying: continuously dry at 20℃ for 30 hours.

[0079] The raw material composition cost of the final product is 89,900 parts by weight of persimmon raw materials, 10,000 parts by weight of persimmon syrup and 0.100 parts by weight of sodium benzoate (total 100 parts by weight).

[0080] Comparative Example 3 (insufficient persimmon syrup content)

[0081] Similar to Example 1, but with the following changes:

[0082] Persimmon syrup: 5,000 servings (underweight)

[0083] Persimmon syrup sugar content: 60°Brix (deficient)

[0084] Soaking time: 6 hours (shortage)

[0085] Sodium benzoate: 0.045g by weight

[0086] Standard packaging without nitrogen filling

[0087] The final product consists of 94.955 parts by weight of persimmon syrup, 5.000 parts by weight of persimmon syrup, and 0.045 parts by weight of sodium benzoate (totaling 100 parts by weight).

[0088] Comparative Example 4 (Improper Drying Conditions)

[0089] Similar to Example 1, but with the following changes:

[0090] Cleaning time: twice the normal time (60 hours)

[0091] Moisture content after initial drying: 45% (excessive)

[0092] Persimmon syrup: 10,000 parts by weight

[0093] Sodium benzoate: 0.045g by weight

[0094] Secondary drying: rapid drying at 35℃ for 15 hours.

[0095] The final product consists of 89.955 parts by weight of persimmon raw materials, 10.000 parts by weight of persimmon syrup, and 0.045 parts by weight of sodium benzoate (totaling 100 parts by weight).

[0096] 2. Quality assessment results

[0097] To evaluate and compare the quality of the persimmons prepared as examples, microbial stability, sensory characteristics, color stability, and physical properties were analyzed. The results are shown in the table below.

[0098] Table 1

[0099] Assess the microbial stability during storage at room temperature (25°C).

[0100]

[0101] Table 2

[0102] Sensory characteristics assessment during storage at room temperature (25°C) (9-point scale, n=30)

[0103]

[0104]

[0105] Table 3

[0106] Changes in physicochemical properties during storage at room temperature (25°C)

[0107]

[0108]

[0109] 3. Conclusion

[0110] As a result of systematic analysis through embodiments and comparative examples of the present invention, the critical ranges of the following key elements were determined for the shelf-extended, storage-resistant persimmon composition and its preparation method:

[0111] Composition ratio: 85.0-92.0 parts by weight of persimmon raw material, 8.0-14.0 parts by weight of persimmon syrup with a sugar content of 65-75° Brix, and 0.03-0.06 parts by weight of sodium benzoate (based on a total of 100 parts by weight).

[0112] Manufacturing process conditions:

[0113] Cleaning time: 1.5-2.5 times the normal cleaning time.

[0114] Moisture content after initial drying: 33-37%

[0115] Soaking time for persimmons in syrup: 8-12 hours

[0116] Preservative spray dosage: 3-5% of the persimmon's weight.

[0117] Secondary drying conditions: 20-25℃, 40-45% relative humidity, 24-48 hours

[0118] Alternating hot and cold drying: 60-65℃ hot air and 15-20℃ cold air, with an interval of 30 minutes.

[0119] Oxygen concentration in packaging: ≤0.5%

[0120] Packaging material barrier properties: oxygen permeability less than 5cc / m³ 2 •day ATM, moisture permeability less than 10g / m 2 ·day

[0121] Persimmons produced using this combination of key conditions can be stored for over 180 days at room temperature (15-25°C) while retaining their unique flavor, aroma, texture, and nutritional value. In particular, the optimal combination of each element produces a synergistic effect, not merely the sum of its parts, achieving a balance between long-term preservation and superior quality at room temperature—something difficult to achieve with existing technologies.

[0122] The experimental results above have proven that the component range and manufacturing method proposed in this invention are an innovative technology that can store persimmons for a long time at room temperature without refrigeration, and is expected to make a significant contribution to improving logistics efficiency, expanding distribution scope and increasing consumer convenience.

[0123] 4. Conclusion

[0124] In this study, we systematically verified the key conditions for improving the preservation of persimmons at room temperature, and based on this, we developed an innovative persimmon composition and manufacturing method that maintains the unique quality characteristics of persimmons while achieving a shelf life of over 180 days at room temperature of 15-25°C.

[0125] The study results confirmed that a composition consisting of 85.0-92.0 g / kg of persimmon raw material, 8.0-14.0 g / kg of Brix with a sugar content of 65-75%, and 0.03-0.06 g / kg of sodium benzoate provided optimal preservation and sensory quality. Furthermore, the following manufacturing process conditions played a decisive role in the long-term preservation of persimmons: extended unloading time (1.5-2.5 times compared to normal), precise adjustment of moisture content after initial drying (33-37%), soaking in persimmon syrup (8-12 hours), treatment with complex preservative solutions, alternating hot and cold air drying (63°C hot air and 18°C ​​cold air, 30-minute intervals), and nitrogen-filled packaging (oxygen concentration less than 0.5%).

[0126] Of particular note is the synergistic effect that occurs when each of these elements works together, rather than when they act independently. The synergistic effects of persimmon pulp treatment and persimmon syrup treatment, compound preservative solution and pH control, alternating hot and cold air drying and texture maintenance, and nitrogen-filled packaging and antioxidant effects have been found to contribute to the long-term preservation and quality maintenance of persimmons.

[0127] Furthermore, through accelerated testing and distribution environment simulation, it has been verified that the persimmons of the present invention maintain excellent stability even under various temperature conditions and distribution environments. In particular, the stability results at a high temperature of 35°C indicate that its shelf life at room temperature may exceed one year.

[0128] The results of these studies indicate that the shelf-stable persimmons of this invention can provide industrial value, such as reducing refrigeration costs, expanding distribution channels, and improving consumer access. In particular, it is considered to have high industrial applicability because it can only be achieved by optimizing process conditions using existing persimmon production facilities.

[0129] In summary, this invention proposes an innovative method that differs from existing technologies for preserving persimmons at room temperature, and is expected to make a significant contribution to improving the competitiveness of the persimmon industry and increasing consumer convenience.

Claims

1. A method for preparing a persimmon dried fruit composition with an extended shelf life that can be stored at room temperature, wherein, The preparation method includes the following steps: a) After harvesting persimmons, the weeding process takes longer than normal to prepare the raw materials for the persimmons; b) By performing primary drying on persimmon raw materials, primary dried persimmons with adjusted moisture content were prepared; c) Soak the primary dried persimmons in high-concentration persimmon syrup to form a sugar-permeable and protective film; d) The persimmons were treated by soaking them in a preservation solution containing sodium benzoate; and e) The persimmons treated with preservatives undergo secondary drying and packaging. The dried persimmon composition prepared by the manufacturing method has a shelf life of more than 180 days at room temperature of 15-25°C, and the total bacterial count remains below 100,000 CFU / g.

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