Method and tools for producing dried persimmons

Abstract

To provide a method and apparatus for producing dried persimmons that can be easily dried indoors, even in low-lying areas prone to fog. [Solution] A ventilated drying area 3 is provided on the third floor of the building, and a heat source drying treatment room 12, a frame member 10, a straw mat member 11, and a mesh frame member 18 for stacking and drying persimmons are arranged in the drying room 6 on the second floor. After the persimmons 4 that are being roughly dried are treated to sterilize and prevent mold, the frame member 10, which stores the persimmons 4 being dried by hanging it horizontally, is stacked in combination with the straw mat member 11 and the mesh frame member 18 to dry and mature the persimmons 4 being dried. While observing the drying status of the persimmons 4 being dried and the moisture status of the straw mat member 11, the frame member 10, which stores the persimmons 4 being dried by hanging it horizontally, is turned on its side, the straw mat member 11 is placed above and below the frame member 10 and stacked in combination with the mesh frame member 18, or it is hung in the drying room 6 to dry and mature the persimmons 4 being dried, so that dried persimmons with a soft surface and good taste can be produced.

Description

Technical Field

[0001] The present invention can process a large amount of astringent persimmons such as Nisijuu persimmons, which are special products of Shimane Prefecture, in a building with less space. By using a frame member for hanging persimmons horizontally, a mat member for drying and aging persimmons, and a mesh frame member for ventilating persimmons without crushing them and laying the mat member in a horizontal posture, and stacking these members vertically in multiple stages in a horizontal posture to dry and age the persimmons, the finished dried persimmons are beautiful without wrinkles on the appearance, have a high degree of ripeness, rich sugar content, and a sweet taste, and moreover, a dried persimmon with a soft touch can be produced. The present invention relates to a method for manufacturing dried persimmons and manufacturing tools therefor.

Background Art

[0002] As a conventional method for manufacturing dried persimmons, generally, in a drying place with a roof and good ventilation for about one month, a method of naturally drying and degreasing in a vertically suspended state by locking raw persimmons to a string body such as a vinyl cord is often adopted. However, when raw persimmons locked to the string body are vertically suspended for a long time, the string body contacts the surface of the persimmons during the formation of dried persimmons, resulting in cord-like marks, which turn black or cause mold growth, and the commercial value tends to decrease. In addition, since the persimmons during the formation of dried persimmons in the drying place utilized natural wind, the surface of the generally formed persimmons was hard. Furthermore, since only a plurality of string bodies are vertically suspended in a curtain shape, it also occupies a large area of the drying place for a long period of more than one month for natural drying, showing a disadvantage in production efficiency. Moreover, in places where fog is likely to occur from autumn to early winter, which is the drying season of dried persimmons, such as lowlands, the persimmons during the drying process are exposed to the natural wind with high humidity containing moisture, and moisture may adhere to and wet the surface of the persimmons during the formation of dried persimmons. As a result, in such places, high-quality dried persimmons cannot be obtained, and there are also regional restrictions that high-quality dried persimmons cannot be successfully produced unless in areas such as highlands where fog formation is less likely to occur.

[0003] Therefore, in order to solve these problems, the inventor, the applicant for this patent, diligently conducted research and created the invention of a method and apparatus for de-astringing and drying persimmons, as shown in Japanese Patent Publication No. 2004-159534. This invention makes it possible to produce a large quantity of dried persimmons by making effective use of the space inside a building. In the preliminary stage before the rough drying of a large quantity of persimmons, they are dried by hanging them vertically on strings inside the building as in the conventional method. In the subsequent drying and maturation stage, the persimmons that are in the process of becoming dried are hung horizontally on simple frame members and stored in a large drying room that is completely covered with a shielding member such as a curtain, and are dried upright. The process involves laying down multiple frame members that store the persimmons in the process of becoming dried horizontally so that they are in a horizontal position, and each frame By interposing straw mat members between the components, the dried persimmons, which are stored horizontally suspended in the frame members, are covered with the upper and lower mat members while in contact with them. Multiple frame members and mat members are stacked alternately in multiple layers, and the covered mat members are fermented to remove moisture from the persimmons and promote their maturation. This process of removing moisture from the persimmons and drying them to produce dried persimmons is repeated alternately, allowing for efficient production of dried persimmons in a small space within the building and enabling the production of high-quality dried persimmons.

[0004] These factors have overcome the drawbacks of conventional air-drying methods, where the quality of dried persimmons is easily affected by natural environmental factors such as weather. If it rains continuously, mold can form on the surface of the persimmons as they are drying, leading to a decrease in their market value. In the case of vertically hanging persimmons tied to strings, rope marks are left on the dried persimmons, which can turn black or develop mold, leaving room for improvement in both quality and appearance. Furthermore, good quality dried persimmons cannot be produced unless they are in a high-altitude area with little fog. This new method overcomes these conventional challenges and enables the efficient production of large quantities of high-quality dried persimmons. However, in the subsequent dried persimmon production process, mold sometimes develops on persimmons that have been roughly dried in the previous step, during the drying and maturation stages using horizontally suspended frame members or using straw mat members. Therefore, it was desirable to take measures to prevent mold from developing during the drying and maturation stages using horizontally suspended frame members or using straw mat members, and even afterward.

[0005] Furthermore, in the process of drying and ripening persimmons, the persimmons in the process of becoming dried persimmons are tied to strings and suspended from frame members, and then sandwiched between dry straw mats on the top and bottom. Multiple frame members and dry straw mats are stacked alternately in multiple layers, and the straw mats are fermented to remove moisture from the persimmons in the process of becoming dried persimmons and allow them to dry and mature. In particular, when the persimmons are large and contain a lot of moisture in the early stages of drying, the weight of the frame members and straw mats on the top layers is applied to the persimmons in the process of becoming dried persimmons on the bottom layers due to the stacked, multiple-layer configuration. If the persimmons in the process of becoming dried persimmons on the bottom layers are subjected to too much pressure from the upper and lower straw mats, they may be crushed and deformed, resulting in a decrease in commercial value. Therefore, there was a need to devise a method for drying and ripening dried persimmons that would allow the persimmons in the process of becoming dried persimmons to dry and mature without being crushed by pressure. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2004-159534 [Overview of the Initiative] [Problems that the invention aims to solve]

[0007] Therefore, the inventor of this invention diligently conducted research to effectively utilize the space inside the building and developed the hanging method described in Japanese Patent Publication No. 2004-159534. In the initial stage of drying a large quantity of persimmons, raw persimmons tied to strings are hung vertically and air-dried. In the drying and maturation stage, these persimmons, still attached to strings, are horizontally suspended and stored in a simple frame member. The frame member is then laid horizontally on top of a laid-out dry straw mat, and the dry straw mat is placed over it. This process is repeated to create a stack, with dry straw mats interposed between each frame member, allowing the dried persimmons to be dried and matured on the straw mats. In adopting an efficient method for producing high-quality dried persimmons by following the methods and apparatus for de-astringing and drying persimmons, the challenges include ensuring that mold does not occur during the drying and maturation stages using horizontally suspended frame members and using mat members, and thereafter, and preventing the lower layers of persimmons from being crushed by the load of the upper layers when the dried persimmons are stacked on top of the frame members suspended horizontally by strings. The aim is to solve these problems so that the dried persimmons produced by eliminating mold growth are beautiful in appearance without wrinkles, have a high degree of maturity and a sweet taste with high sugar content, and have a soft texture. [Means for solving the problem]

[0008] To achieve the above objective, the present invention first provides a method for producing dried persimmons, the method being: The rough drying process involves hanging a string, to which multiple peeled raw persimmons are tied together, vertically in a well-ventilated drying area and allowing them to air dry. Following the initial drying process, a heat treatment process is performed to disinfect and prevent mold growth on the persimmons as they are being dried, by hanging the dried persimmons vertically from strings in a sealed heat source drying chamber. A persimmon layer formation process in which strings to which dried persimmons are being formed are removed from the heat source drying chamber, and multiple strings to which dried persimmons are being formed are stretched parallel to a frame member, thereby forming a persimmon layer in which the persimmons are suspended horizontally and surrounded by the frame member. A lower mesh frame member placement step, in which a mesh frame member having a flat mesh covering on its upper surface that maintains a ventilation gap space is placed horizontally on a base so that the mesh covering becomes the upper surface, thereby forming a lower ventilation gap space. Lower mesh member placement step: A lower mesh member, which will serve as a base for dried persimmons, is placed horizontally on the mesh-covered body of the lower mesh frame member. A frame member placement step in which the frame member on which the persimmon layer is formed is placed in a horizontal position with the lower mesh frame member interposed therebetween, so that the persimmons in the horizontally oriented persimmon layer are placed horizontally on the lower mesh member from above. An upper matting member placement step involves placing a dry upper matting member, which will serve as a hanging member for persimmons, in a horizontal position so as to cover the persimmon layer from above. An upper mesh frame member placement step is performed in which the upper mesh frame member is placed in a horizontal position on the frame member, with a flat mesh covering body as the upper surface, in order to form an upper ventilation gap space on the upper mesh member. The process of placing the upper mesh frame member is followed by the process of placing the lower mesh frame member, and each step from the process of placing the lower mesh frame member to the process of placing the upper mesh frame member is repeated multiple times, resulting in a multi-stage stacking process in which layers are stacked vertically in a horizontal position, with the upper ventilation gap space of the previous stage becoming the lower ventilation gap space of the next stage, and this process is repeated multiple times. The multi-stage stacking process involves stacking multiple stages of persimmons vertically in a horizontal position, then storing them in a drying room to allow the persimmons to mature while dehumidifying them with a mat material, thereby removing moisture from the persimmons and allowing them to dry and mature. In the drying and stacking process, the persimmons are dehumidified using a straw mat while they are being processed into dried persimmons. When the surface of the persimmons starts to sweat and the lower or upper straw mat becomes moist, the stacked layers are dismantled, and the frame members, with the persimmons that are wet with sweat hanging horizontally, are suspended vertically in the drying room. The persimmons in the layers surrounded by the dismantled frame members are then dried to remove the sweat. A persimmon drying and ripening acceleration process is performed by using a frame member to surround the persimmon layer that has been dried to remove sweat, and by repeating the multi-stage stacking process and drying process multiple times to accelerate the drying and ripening of the dried persimmon. A dried persimmon formation determination step in which it is determined that the dried persimmon has become a dried persimmon when the water activity value of the dried and aged persimmon falls below 0.8. This method for producing dried persimmons is characterized by the sequential execution of each of the following steps.

[0009] Secondly, all or part of the wet reed members that were dismantled in the dismantling and drying process are dried together with the persimmons in the persimmon layer surrounding the frame members. A method for producing dried persimmons, characterized in that the dried straw mat members used in the multi-stage stacking process in the dried persimmon drying and ripening acceleration process include all or part of the straw mat members that have been dried in the dismantling and drying process.

[0010] Thirdly, the method for producing dried persimmons is characterized in that the step of placing the upper reed member may be omitted in the first half of the dried persimmon maturation process.

[0011] Fourthly, a persimmon manufacturing tool for producing dried persimmons, in which raw persimmons with the skin removed are suspended vertically on a string and air-dried in a well-ventilated drying area, and then the roughly dried persimmons are further heated and dried in a sealed heat source drying treatment room to disinfect and prevent mold growth, and the persimmons that have been disinfected and treated to prevent mold growth are then produced. The persimmon making tool is, The string to which the dried persimmons are attached, which have been disinfected and mold-prevented in the heat source drying chamber, is removed from the heat source drying chamber. A frame member is formed in which the persimmons are suspended horizontally and surrounded by a planar layer of dried persimmons, by stretching multiple strings, to which the persimmons in the process of drying are attached, in parallel to the aforementioned disinfected and mold-preventively treated dried persimmons, By placing the frame member horizontally, the persimmon layer is positioned horizontally, sandwiched between the upper and lower dry mat members that act as hanging members and laying members, respectively, and come into contact with the persimmons in the layer horizontally. The upper and lower reed members have upper and lower ventilation spaces formed on their upper and lower sides, and the upper and lower mesh frame members are horizontally positioned with a flat mesh covering on their upper surface to support the lower reed member. This is a persimmon drying device characterized by stacking units in which a lower mesh frame member, a lower reed member, a frame member, an upper reed member, and an upper mesh frame member are sequentially placed from the bottom up, with the upper mesh frame member of the lower stacking unit becoming the lower mesh frame member of the next stacking unit, and this process being repeated for multiple layers, stacked vertically in a horizontal position.

[0012] Fifth, the dried persimmon manufacturing tool is characterized in that the lower matting member in a dry state is thicker than the upper matting member in a dry state and has a larger moisture absorption capacity. [Effects of the Invention]

[0013] This invention, using these manufacturing methods and tools, allows for the drying of large quantities of persimmons in a confined space without leaving rope marks on the persimmons. This is achieved by first performing a heat treatment process in a heat source drying chamber on the persimmons that are still forming into dried persimmons, which are suspended vertically on strings, before moving on to the drying and maturation process. This process involves removing the strings to which the persimmons have been treated in the heat source drying chamber, stretching the strings horizontally inside a frame member to suspend the persimmons horizontally, and then forming a persimmon layer within a frame member where the persimmons are suspended horizontally and surrounded by the frame member.

[0014] Subsequently, the frame members on which the dried persimmons are suspended, which are attached to the strings, are stacked vertically in a horizontal position in a multi-layer stacking process, which includes a lower mesh frame member placement process, a lower straw member placement process, a frame member placement process, an upper straw member placement process, and an upper mesh frame member placement process, and so on, until a dry lower straw member made of straw, which will serve as the persimmon laying material, is placed horizontally on top of the mesh frame member, which has a flat mesh covering on its upper surface that maintains a ventilation gap space, and the straw member is placed On top of the prepared items, a frame member on which the persimmons are suspended horizontally is placed horizontally, and then a dry upper mat member that will serve as a hanging member for the persimmons is placed on top of the frame member, followed by a mesh frame member, and then a lower mat member is placed on top of that. This process is repeated to perform a stacking step in which the persimmons that are in the process of becoming dried persimmons suspended horizontally on the frame member are covered with mat members on both the top and bottom, with a ventilation gap on the top side and the persimmons in the process of becoming dried persimmons in contact with the dry mat members on both the top and bottom sides.

[0015] The process involves stacking multiple frames, each containing a persimmon suspended horizontally, in a drying room completely covered with a curtain or other shielding material. This allows the persimmons to ripen while being dehumidified by the dry straw mat material, thereby removing moisture from the persimmons and producing dried persimmons. Each step of this drying and ripening process is executed sequentially to promote the drying and ripening of the persimmons as they are being produced into dried persimmons. When persimmons begin to sweat on the surface and the straw mat material becomes damp, the stacked configuration is dismantled, and the frames are hung upright in a large drying room completely covered with a curtain or other shielding material. After this dismantling and sweat-removal drying process, once the surface of the persimmons is dry, the frames containing the persimmons are stacked again in a vertical configuration, with the straw mat material and mesh frame material stacked horizontally in multiple layers, to promote the drying and ripening of the dried persimmons.

[0016] By repeating this process, the astringency removal and drying are efficiently carried out while skillfully using the frame members suspending the persimmons during the production of dried persimmons in sets with the mesh frame members. As a result, when the water activity value of the ripened persimmons measured by the water activity value measuring instrument becomes less than 0.8, a dried persimmon production determination process is adopted to determine that it has become dried persimmons, enabling optimal shipment at room temperature.

[0017] Then, it was decided to remove moisture using the upper and lower mat members in a dry state made of breathable straw. The fermentation of the mat members accelerated the ripening of the persimmons during the production of dried persimmons, resulting in dried persimmons with a high sugar content and a caramel color (tea-colored state). As a result, the dried persimmons produced by the mat members have the same softness on the outside and inside of the persimmons and remain soft even after a long period. Furthermore, the frame members suspending the persimmons during the production of dried persimmons locked to the string bodies are laid horizontally in a horizontal posture, and a mesh frame member with a flat upper surface that maintains a ventilation gap space between the frame members and the dry mat members is interposed in a horizontal posture, and the frame members can be stacked vertically in a horizontal posture in multiple layers. Therefore, due to the presence of the mesh frame members, the mat members can be laid in a horizontal posture, and the persimmons during the production of dried persimmons can be evenly dried and ripened without crushing the persimmons during the production of dried persimmons, enabling the production of a large amount of dried persimmons in a narrow space. In addition, when there are gaps in the ceiling of the building, room ventilation is not generally carried out. Instead, several drying rooms partitioned by curtains are created, and consideration is given to enabling the production of dried persimmons according to the production status of each dried persimmon.

[0018] Using the above method, after rough-dried persimmons are pre-treated for sterilization and mold prevention in a heat source drying treatment chamber, the persimmons being formed into dried persimmons locked to a string body are horizontally suspended on a frame member, and are vertically stacked in a horizontal posture with a dried mat member. The persimmons being formed into dried persimmons have more retained moisture and a faster ripening progress compared to those that have been rough-dried for fewer days. If the surface of the persimmons being formed into dried persimmons is in a state of sweating, the frame member on which the persimmons being formed into dried persimmons are horizontally suspended and locked to the string body is hung up and suspended in a large room-shaped drying chamber covered entirely with a shielding member such as a curtain or in a heat source drying treatment chamber. Then, the moisture of the sweat on the surface of the persimmons being formed into dried persimmons is dried by heating with an air conditioner in the large room-shaped drying chamber or by heating with a charcoal brazier in the heat source drying treatment chamber.

[0019] When the surface of the persimmons being formed into dried persimmons has advanced in sweating and drying and has dried, the frame member on which the persimmons being formed into dried persimmons are horizontally suspended and locked to the string body is placed on the dried lower mat member laid horizontally on the flat netting of the net frame member having a ventilation gap space, and the dried upper mat member is placed and covered on the frame member. Then, the net frame member having a ventilation gap space is interposed and the whole is laid horizontally. By repeating the vertical stacking in a horizontal posture of the above-mentioned frame member, mat member, and net frame member, and the hanging-up of the frame member, the moisture of the persimmons is removed in about two weeks. And, in order to perform these operations, by combining and using the unique frame member and net frame member devised in the present invention, the dried mat member can be laid in a horizontal posture, the persimmons being formed into dried persimmons can be evenly dried and ripened, and high-quality dried persimmons without being crushed can be efficiently produced.

[0020] As described above, the persimmons being formed into dried persimmons that have been rough-dried for fewer days have more retained moisture and a faster ripening progress, and the surface of the persimmons being formed into dried persimmons quickly becomes in a state of sweating. Therefore, in the initial stage, which is the first half of such a dried persimmon ripening process, even if the covering of the upper mat member serving as a hanging member is omitted and only the lower mat member serving as a laying member is laid, a state of sweating can appear on the surface of the persimmons being formed into dried persimmons. Therefore, from the viewpoint of the working efficiency of the mat member laying work, the upper mat member placement process may be omitted.

[0021] In the drying and maturation process, during which persimmons are dried and matured, the upper and lower reed members act as hanging and laying members, absorbing moisture and promoting drying and maturation. However, in this case, the upper and lower mesh frame members positioned above and below the hanging and laying members form upper and lower ventilation gaps. As a result, even if the persimmons being dried and matured while sandwiched between the upper and lower reed members are stacked in multiple layers, they are not stacked in a dense, anaerobic atmosphere with almost no gaps between them, as in conventional methods where air stagnates due to the reed members alone. Instead, in this invention, ventilation gaps are secured both above and below the stacked layers. Consequently, the drying and maturation of the persimmons takes place with ventilation secured above and below the persimmon layers sandwiched between the upper and lower reed members. This allows moisture absorption by the reed members and evaporation of moisture from the persimmon surface to occur in a breathable aerobic atmosphere, promoting rapid and reliable drying and maturation without problems such as mold growth, and enabling the mass production of high-quality dried persimmons. Furthermore, the presence of ventilation spaces above and below each layer of persimmon allows for nearly uniform drying and ripening throughout the entire structure, regardless of the position of the persimmons in each layer or on each floor.

[0022] In this invention, a lower mesh frame member is placed on a base so that the mesh surface becomes the upper surface of a mesh frame member, which has a flat mesh covering on its upper surface that holds a ventilation gap space, thereby forming a lower ventilation gap space. This lower mesh frame member is placed on a base so that the mesh covering becomes the upper surface of the lower mesh frame member. A lower mat member is placed on the mesh covering of the lower mesh frame member in a horizontal position. As a result, the lower mat member, which will be the persimmon laying member, is placed in a horizontal position on the flat mesh covering. When the frame member with the persimmon layer formed on it is placed horizontally on the lower mesh frame member, the persimmons in the persimmon layer are placed horizontally on the lower mat member from above. This ensures that all the persimmons suspended horizontally on the frame member come into even contact with the horizontally positioned lower mat member, and the dry upper mat member covers them evenly. Therefore, all the persimmons suspended horizontally on the frame member are dried and matured under the same conditions, resulting in the production of high-quality dried persimmons. Furthermore, if the lower mat, which serves as the base for the persimmons, is made thicker and absorbs more moisture than the upper mat, which serves as the cover for the persimmons, the lower mat will act like a futon, cradling the persimmons in the process of drying when they are placed horizontally. This, combined with the blanket-like action of the upper mat, effectively promotes the drying and maturation of the persimmons as they are drying. [Brief explanation of the drawing]

[0023] [Figure 1] A schematic side view of a building showing a cross-sectional view of the main part of the drying building according to the present invention. [Figure 2] This is a photograph serving as a substitute for a diagram, showing a general outline of the ventilation and drying area on the third floor of the same building. [Figure 3] This is a schematic side view showing the interior of the heat source drying room on the second floor of the same building. [Figure 4] This is an explanatory diagram of the main parts showing the use of the frame members in a suspended state within the drying room. [Figure 5] This is an explanatory diagram of the main parts showing the heating device inside the drying room, the suspension state of the frame members, and the drying state of the mat members. [Figure 6] This is a photograph serving as a substitute for a drawing, showing the frame members suspended and the mat members placed in a drying room for drying. [Figure 7] This is a schematic diagram of a frame component for horizontally hanging dried persimmons, with (A) being a front view and (B) being a side view. [Figure 8] This is a plan view of the gripper member. [Figure 9] This is a photograph used as a substitute for a drawing, showing a perspective view of the surface of the mesh frame member. [Figure 10] This is a photograph used as a substitute for a drawing, showing a perspective view of the back surface of the mesh frame component. [Figure 11] This is a side view showing a cross-sectional view of the main part of the mesh frame member. [Figure 12] This is a perspective view showing the back surface of the mesh frame member. [Figure 13] This is a schematic diagram showing a front view of the main cross-section of the frame member, mesh frame member, and reed member, with the frame member, mesh frame member, and reed member placed horizontally and the reed member laid above and below the frame member to create a stacked arrangement. [Figure 14]This is a schematic diagram showing a front view of the main cross-section of the frame member, mesh frame member, and reed member, with the reed member laid horizontally and the frame member placed underneath to create a stacked arrangement. [Figure 15] This is a photograph serving as a drawing, showing a perspective view of a mobile trolley with eight frame members, eight mesh frame members, and a reed member stacked horizontally in a layered configuration. [Figure 16] This is a photograph serving as a drawing, showing a perspective view of a mobile trolley with eight frame members, eight mesh frame members, and a reed member stacked horizontally, with the top layer covered by the reed member. [Figure 17] This is a schematic diagram showing a front view of the main cross-section of the stacking method used in the later stages of drying and ripening persimmons, where frame members, mesh frame members, and mat members are stacked horizontally in alternating layers, with mesh frame members interposed at large gaps. [Figure 18] This is a schematic side view showing the process of drying persimmons, which have developed a "sweat" on their surface, by placing a frame containing persimmons in the process of drying them using a charcoal brazier as the heat source. The frame is then propped up and suspended from the upper and lower horizontal bars of the heat source drying chamber. [Modes for carrying out the invention]

[0024] Hereinafter, a method for producing dried persimmons and a manufacturing tool for carrying out the present invention will be described with reference to the drawings. Figure 1 shows a cross-section of the main part of a three-story building 1 in which the method for producing dried persimmons and the manufacturing tool are carried out. The area around the third-floor ventilation drying area 2 is surrounded by retractable sliding transparent glass doors (not shown) that can be opened and closed to allow natural airflow, and multiple horizontal bars 3 made of wooden horizontal boards or reinforcing bars are arranged at the top. A rope-like string 5 made of vinyl string or the like is stretched and attached to the horizontal bars 3 so as to be able to be attached to 10 peeled raw persimmons 4 in a vertically suspended state.

[0025] The large, room-like drying room 6 on the second floor is surrounded by sliding transparent glass doors (not shown) that can be opened and closed. Inside the transparent glass doors, window-side curtains (not shown) are hung down that can be opened and closed, and by closing the window-side curtains (not shown), care is taken to prevent the temperature inside the drying room 6 from changing due to the outside temperature. An air conditioner 7 is placed in the upper part of the drying room 6 as a heating device, and multiple horizontal bars 9 made of reinforcing bars or the like are attached to multiple horizontal beams 8 placed in the upper part of the drying room 6. A window-side curtain is stretched on the inside of the transparent glass door of the drying room 6 so as to be able to be opened and closed, and partition curtains are stretched inside the drying room 6 so as to be able to be opened and closed as needed. These curtains and other shielding members shield the drying room 6 to the desired room state, whether it be a large room or a small room, enclosing the entire room and closing it off to create a sealed room so that the heating and drying effect of the air conditioner 7 can be carried out smoothly. The present invention's method for producing dried persimmons and the manufacturing tools are implemented by effectively utilizing the large, room-like drying room 6, which is completely covered with a shielding member such as a curtain, configured in this way.

[0026] Inside the heat source drying chamber 12, which is located in a corner of the large, room-like drying room 2 on the second floor as shown in Figures 1 and 3, a charcoal brazier 13 is installed at the bottom as a heat source. The top of the charcoal brazier 13 is partitioned by a perforated heat-conducting iron plate 14, which has multiple ventilation holes across its entire surface, so that the heat from the charcoal brazier 13 is evenly distributed to the upper drying chamber 12A and the lower drying chamber 12 via the perforated heat-conducting iron plate 14. Multiple upper horizontal bars 15 and lower horizontal bars 16 are installed horizontally in a rail-like arrangement at the top of the upper drying chamber 12A and the lower drying chamber 12. Persimmons 4 that are in the process of becoming dried persimmons, which have been roughly dried in the ventilated drying area 2 on the third floor, are transferred to these upper horizontal bars 15 and lower horizontal bars 16 while still suspended from strings 5, and the tops of the strings 5 ​​are fixed to the horizontal bars to create a vertical suspension state. The multiple upper horizontal bars 15 and lower horizontal bars 16 are each equipped with 120 strings 5, each holding 10 persimmons 4 that are in the process of becoming dried persimmons after being roughly dried. As a result, a total of 240 strings 5 ​​are attached to the upper horizontal bars 15 and lower horizontal bars 16, meaning that a total of 2400 persimmons 4 in the process of becoming dried persimmons are suspended inside the heat source drying chamber 12 at one time.

[0027] The large quantity of persimmons 4, suspended vertically with the upper part of the string 5 secured to the upper and lower horizontal bars, are heated to around 30 degrees Celsius by the heat source of the charcoal brazier 13 and heated overnight for approximately 12 hours to promote heat drying while disinfecting and preventing mold growth. The above treatment time may be adjusted to about two nights depending on the condition of the persimmons 4 as they are being processed into dried persimmons. If the persimmons that are being dried into dried persimmons (4) are not subjected to a heat treatment process that promotes heat drying while being treated to disinfect and prevent mold growth in the manner described above, the subsequent process of producing dried persimmons may be carried out, leading to a decrease in quality or the need to discard the persimmons that are being produced into dried persimmons. Therefore, carrying out this heat treatment process is important for efficiently producing high-quality dried persimmons.

[0028] The multiple frame members 10, which are used to store persimmons 4 in the process of becoming dried persimmons, suspended horizontally and secured to the string 5 shown in detail in Figures 5, 6, and 7, are constructed of wood in a rectangular shape. Multiple string-hanging hook members (metal fittings) 10A are screwed into the inside of each rectangular frame member 10, facing each other, and vertical hanging hooks (metal fittings) 10B are screwed into the outside of the frame member 10. A rope-like string 5 made of vinyl string or the like, to which 10 persimmons 4 in the process of becoming dried persimmons are secured, is stretched so as to be able to be hung on the opposing string-hanging hook members 10A, 10A. The timing for horizontally suspending the persimmons 4 that are in the process of becoming dried persimmons from the frame member 10 is as follows: The strings 5 ​​to which the persimmons 4 that are in the process of becoming dried persimmons, which have been disinfected and mold-prevented in the heat source drying chamber 12, are attached are taken out of the heat source drying chamber 12, and multiple strings 5 ​​to which the disinfected and mold-prevented persimmons 4 are attached are stretched parallel to the frame member 10, thereby forming a persimmon layer in which the persimmons 4 are horizontally suspended and surrounded by the frame member 10.

[0029] The outer width of the frame member 10 is set to 980 mm and the height to 920 mm, and the thickness is set to 40 mm to match the size of large persimmons being processed into dried persimmons. This is taken into consideration in order to facilitate the drying and maturation effect of the dried persimmons being processed into dried persimmons by covering and dehumidifying the persimmons using the dried straw mat member 11, which will be described later. The storage location for the reed members 11, which are not being used for drying and ripening the persimmons 4 that are being made into dried persimmons, is on top of the horizontal beam 8, either rolled up or folded, so that the drying of the reed members 11 is promoted by the heated airflow from the air conditioner 7.

[0030] The straw mat member 11 shown in Figure 8 is a conventionally known form constructed by weaving straw into a mat-like structure. As shown in Figures 13, 14, 15, 16, and 17, a net-covered body 20, which consists of a net member with a flattened and tensioned net frame member 18 (described later) positioned above it, is placed horizontally on a mobile trolley 17 with wheels 17A. A frame member 10 containing persimmons 4 in the process of becoming dried persimmons is placed horizontally on top of the lower straw mat member 11, which is laid horizontally and without bending, and serves as a mat for dried persimmons. The process involves placing the dried persimmons 4, which are being processed into dried persimmons and stored in the component 10, on top of the lower mat member 11 in a persimmon layer configuration by turning them horizontally from above. The upper mat member 11, which will serve as a hanging member for the persimmons, is placed horizontally on the top of the frame member 10, covering the persimmon layer formed from the dried persimmons 4 from above. Then, with the upper mat member 11 in between, the mesh frame members 18, which will be described later, are stacked horizontally on top of the frame member 10 with the mesh body 20 facing upwards, and the dry lower mat member 11 is laid on top of the mesh frame members 18. Then, by repeating the above procedure, the lower mesh frame member 18, lower reed member 11, frame member 10, upper reed member 11, lower mesh frame member 18, lower reed member 11, frame member 10, upper reed member 11 are stacked alternately in a horizontal position to form a multi-tiered stack in a vertical manner, and with about 8 to 10 or even 15 frames of frame member 10 stacked, the reed member 11 is placed over the top frame member 10 to complete the multi-tiered stacking on the mobile trolley 17.

[0031] Furthermore, when the dried persimmons 4 have a high moisture content in the initial stages of drying, the dried mesh members 11 may be placed only on the underside of the persimmons 4 that are in the process of becoming dried persimmons, as shown in Figure 14. However, as shown in Figure 13, in principle, the dried mesh members 11 are placed above and below the persimmons 4 that are in the process of becoming dried persimmons, sandwiching them. The lower mesh frame member 18 is placed horizontally on the mobile trolley 17 with the mesh body 20 facing upwards, and the mesh members are laid horizontally and without bending on the lower mesh frame member 18. The lower reed member 11 is stacked horizontally on top of the frame member 10 containing the persimmons 4 that are being processed into dried persimmons. The persimmons 4 being processed into dried persimmons stored in the frame member 10 are placed horizontally on top of the dried lower reed member 11. The upper reed member 11 is then placed over the top of the frame member 10 in a dry state. The lower mesh frame member 18 is then stacked horizontally with the mesh body 20 facing upwards, creating a vertical stack in a horizontal position. The dried lower reed member 11 is then laid on top of the upper mesh frame member 18. The above procedure is repeated, stacking the reed member 11, frame member 10, reed member 11, mesh frame member 18, and reed member 11 alternately in a vertical stack in a horizontal position. When approximately 8 to 10 or even 15 frame members 10 have been stacked, the dried reed member 11 is placed over the top frame member 10 to complete the stacking on the mobile trolley 17.

[0032] The frame member 10 is configured to have eight rope-like strings 5 ​​suspended horizontally, each containing 10 persimmons 4 that are being processed into dried persimmons. As a result, 80 persimmons 4 being processed into dried persimmons are stored in one frame of the frame member 10. When eight or ten frames of this frame member 10 are stacked vertically in a horizontal position, 640, 800, or even 1200 persimmons 4 being processed into dried persimmons can be loaded onto a single mobile trolley 17. As mentioned above, the outer width of the frame member 10 is set to 980 mm and the length to 920 mm, and the mobile trolley 17 is made to approximate these dimensions, so four mobile trolleys 17 can be stored per tsubo area. Therefore, when eight or ten frames of the frame member 10 are stacked vertically in a horizontal position, 2,560 to 3,200, or even 4,800 persimmons in the process of becoming dried persimmons can be dried and matured per tsubo.

[0033] The mobile trolley 17 uses a method in which a frame member 10, with a flat mesh body 20 on its upper surface, is interposed to create a multi-tiered stack by alternately stacking a lower mesh frame member 18, a lower mat member 11, a frame member 10, an upper mat member 11, an upper mesh frame member 18, a lower mat member 11, a frame member 10, and an upper mat member 11 in a horizontal position, thereby enabling the mat members 11 to be laid horizontally while stacking multiple of the aforementioned members in a tiered stack without tilting in the vertical direction, and allowing for the stacking of approximately 15 frame members 10. In this case, 1200 persimmons 4 being processed into dried persimmons can be loaded onto one mobile trolley 17, and 4800 dried persimmons can be dried and matured per tsubo (approximately 3.3 square meters).

[0034] It is possible to stack more than 15 of these frame members 10 in multiple layers, but considering the work efficiency, taking into account that the workers are about 160 to 170 centimeters tall and many of them are elderly, stacking up to about 15 frames is efficient. If there are taller and more energetic workers, it is possible to stack them even higher. This is an effect of the advantage of adopting a configuration in which the frame members 10 are stacked vertically in a horizontal position on a mobile trolley 17 with the mesh frame members 18 interposed therein. In this way, by adopting the method of interposing the mesh frame member 18, the frame members 10 can be stacked vertically in multiple layers in a horizontal position, making it possible to beautifully dry and mature the persimmons 4 that are being made into dried persimmons without crushing them or causing wrinkles. As a result, it is possible to accelerate the drying and maturation of a large quantity of dried persimmons with good quality in a small space.

[0035] The mesh frame member 18 shown in Figures 9, 10, and 11 will now be described. The mesh frame member 18 is the same size as the frame member 10 described above, and is constructed of wood in a rectangular shape. A mesh body 20 made of resin mesh material is stretched taut and without sagging across the entire surface of the rectangular outer frame 19. A vertical mesh body support member 21 and a horizontal mesh body support member 22, made of metal rods, are provided on the back side of the mesh body 20 at an intersection, preventing downward sagging of the mesh body 20 and providing a mesh tension maintenance function to keep the upper surface of the mesh body 20 flat. With the above configuration, the lower reed member 11 can be placed without bending on the upper surface of the horizontally positioned mesh body 20 and laid in a horizontal position, and the gap corresponding to the thickness of the outer frame 19 is maintained and functions as a ventilation gap space 23.

[0036] The first floor of Figure 1 is designated as a dried persimmon preparation workroom 24, where fresh persimmons harvested from the persimmon orchard are brought in. A workbench 26 is provided for tasks such as removing the stems from the fresh persimmons (using a stem removal machine 25), peeling the skin off the fresh persimmons, and attaching the peeled fresh persimmons 4 for making dried persimmons to a rope-like cord 5 for vertical hanging. The fresh persimmons 4 attached to the rope-like cord 5 for making dried persimmons are transported to the ventilated drying area 2 on the third floor by transport equipment such as an elevator.

[0037] (The rough drying process for producing roughly dried persimmons) Next, the method for producing dried persimmons and the operation of the production tools according to the present invention will be explained. First, raw persimmons 4 for making dried persimmons, such as Saijo persimmons, which have had their astringent skins peeled off, are attached in groups of 10 to the loops of a rope-like string 5 in a detachable manner. Then, many strings 5 ​​with 10 raw persimmons attached to them are hung vertically from multiple horizontal bars 3 of the ventilated drying area 2 on the third floor. Then, with numerous strings 5 ​​suspended vertically in a blind-like configuration, the persimmons are air-dried using a sliding transparent glass door (not shown) to allow natural airflow, and the persimmons are air-dried for 1 to 2 weeks until they are roughly dried. Gradually, the shoulders of the raw persimmons 4 that will be made into dried persimmons begin to droop, and the persimmons 4 that are being made into dried persimmons are roughly dried, with some astringent components remaining.

[0038] (A heat treatment process to sterilize and prevent mold growth in persimmons during the process of making dried persimmons.) Once the rough drying of the raw persimmons is complete in the rough drying process, the strings 5 ​​that secure the persimmons 4 in the process of becoming dried persimmons in groups of 10 are moved to the heat source drying chamber 12, which is located in a corner of the drying room 2, which is configured as a large room on the second floor. The strings 5 ​​are then suspended vertically from the upper horizontal bar 15 and the lower horizontal bar 16, which are horizontally installed in the upper part of the upper drying chamber 12A and the upper part of the lower drying chamber 12, respectively, so that the persimmons 4 in the process of becoming dried persimmons are suspended vertically. In this invention, as described above, a total of 240 strings 5 ​​can be vertically suspended from the upper horizontal bar 15 and the lower horizontal bar 16, so that 2400 persimmons can be suspended into the heat source drying chamber 12 at one time.

[0039] A charcoal brazier 13 is installed in the lower part of the heat source drying chamber 12 as a heat source. The upper part of the charcoal brazier 13 is partitioned by a perforated heat-conducting iron plate 14, which has multiple ventilation holes across its entire surface. The heat from the flame of the charcoal brazier 13 heats the perforated heat-conducting iron plate 14, and at the same time, the hot air rises through the ventilation holes and spreads evenly throughout the upper drying chamber 12A and the lower drying chamber 12B. With the heat source drying chamber 12 sealed, a large quantity of persimmons 4 that are being processed into dried persimmons, suspended vertically by strings 5 ​​inside the heat source drying chamber 12, are heated to around 30 degrees Celsius by the heat source of the charcoal brazier 13 and heated for approximately 12 hours, or about overnight, to promote heating and drying, thereby disinfecting the persimmons and preventing mold growth. The above processing time may be adjusted depending on the condition of the persimmons 4 that are being processed into dried persimmons.

[0040] As described above, using charcoal briquettes provides a gentle supply of warm air, ensuring consistent heat distribution throughout the sealed heat source drying chamber 12. This allows the roughly dried persimmons to dry evenly, resulting in a uniform texture and flavor for the persimmons 4 being processed into a large quantity of dried persimmons. In particular, the temperature remains constant regardless of unstable weather or external conditions, allowing the drying process to proceed slowly. This slow drying process brings out the sweetness of the persimmons and contributes to the deliciousness of the dried persimmons. A temperature of around 30 degrees Celsius is appropriate for drying persimmons, and the uniform drying process preserves the flavor of the persimmons. Maintaining an indoor temperature of around 30 degrees Celsius in the heat source drying chamber 12 for a certain period of time reduces humidity, leading to a natural sterilization effect and suppressing the growth of microorganisms and mold.

[0041] Mold is particularly likely to grow on the surface of persimmons when the humidity is high and the temperature is too low. By using a charcoal fire to maintain the appropriate temperature and humidity while drying, a uniform temperature is maintained within the heat source drying chamber 12, which has the advantage of preventing temperature differences and the formation of cold areas where bacteria and mold can easily grow. Because the temperature is maintained evenly, the drying process proceeds smoothly even when processing a large number of persimmons, the activity of microorganisms can be suppressed, and mold can be prevented from growing on the persimmons 4 that are being processed into dried persimmons in subsequent processes. Thus, the heat treatment process, in which the roughly dried persimmons are suspended vertically by strings 5 ​​and then heated and dried in a sealed heat source drying chamber 12 to disinfect and prevent mold growth, is an important process that ensures the persimmons 4, which are in the process of becoming dried persimmons as described in the following subsequent processes, are reliably disinfected and mold-resistant. This allows the drying and maturation of the persimmons 4 to proceed without being affected by mold, resulting in high-quality dried persimmons.

[0042] (Persimmon layer formation process: Persimmons in the process of becoming dried persimmons are suspended horizontally.) Once the sterilization and mold prevention process for the persimmons 4 being processed into dried persimmons in the heat source drying chamber 12 is completed, the strings 5 ​​that secure the persimmons 4 in a suspended state in groups of 10 are removed from the heat source drying chamber 12 by detaching them from the upper and lower horizontal bars 15 and 16, and moved into the large drying chamber 6. The strings 5 ​​that secure the persimmons 4 are then stretched horizontally from the hook members 10A of the frame member 10, so that the persimmons 4 are suspended horizontally. When the persimmons 4 are dried in this way, they do not come into contact with the ropes of the strings 5, and there are no problems such as rope marks remaining on the surface of the persimmons 4, resulting in good drying. Furthermore, when the string 5 is attached laterally to the string-hanging hook member (metal fitting) 10A inside the rectangular frame member 10 in plan view, the persimmons 4 that are in the process of becoming dried persimmons are suspended in such a way that they do not come into contact with the string 5. In this embodiment, since the frame member 10 is provided with eight pairs of string-hanging hook members 10A, eight strings 5 ​​can be hung on it, and a total of 80 persimmons 4 in the process of drying can be attached to one frame member. The strings 5 ​​that are attached to the frame member 10 are configured to be attached in a way that allows for easy handling when the frame member 10 is manually lifted and moved, but it may be modified as appropriate, such as by making the frame member 10 larger and increasing the number of string-hanging hook members 10A to attach 10 strings 5.

[0043] (Lower mesh frame member placement process, lower reed member placement process, frame member placement process, upper reed member placement process) However, the persimmons 4 that are being dried and suspended horizontally from the frame member 10 are being dried while undergoing sterilization and mold prevention treatment in the heat treatment process, and are then dried and matured into dried persimmons through the following dried persimmon production process. First, a lower mesh frame member is placed on a wheeled mobile trolley 17 that serves as a base, with a mesh frame member 18 having a flat mesh covering 20 on its upper surface that holds the ventilation gap space 23. The mesh frame member 18 is placed horizontally on the base, with the mesh covering 20 facing upwards, forming the lower passage gap space 23. Lower mesh member placement step: A lower mesh member 11 in a dry state, which will serve as a base for the persimmons 4 being dried, is placed horizontally on the upper surface of the mesh body 20 of the lower mesh frame member 18. The frame member 10, which contains persimmons 4 in the process of becoming dried persimmons, is placed horizontally on top of the lower reed member 11, and the persimmons 4 in the process of becoming dried persimmons, which are stored in a horizontally suspended state by being secured to the frame member 10 by the string 5, are placed horizontally on the dry lower reed member 11 which is laid horizontally, thus forming a persimmon layer. In other words, the frame member placement process involves placing the frame member 10, on top of the lower mesh frame member 18 with the lower reed member 11 interposed therebetween, horizontally, so that the persimmons in the horizontally oriented persimmon layer are placed horizontally from above onto the dry lower reed member. An upper matting member placement step involves placing a dry upper matting member 11, which will serve as a hanging member for persimmons, in a horizontal position so as to cover the persimmon layer from above. The process involves placing the upper mesh frame member 18 on the frame member 10 in a horizontal position with the flat mesh covering body 20 facing upwards, in order to form an upper ventilation gap space 23 on the upper reed member 11.

[0044] (Multi-stage stacking process, drying and maturation process) Then, by making the upper mesh frame member placement step the next step of lower mesh frame member placement, and repeating each step from the lower mesh frame member placement step to the upper mesh frame member placement step multiple times, a layered structure consisting of a lower ventilation gap space 23, a lower reed member 11, a frame member 10 layer, an upper reed member 11, and an upper ventilation gap space 23 is created by stacking multiple layers vertically in a horizontal position, with the upper ventilation gap space 23 of the previous stage becoming the lower ventilation gap space 23 of the next stage, thus completing a multi-stage stacking process. The process involves stacking multiple layers of persimmons vertically in a horizontal position through the multi-layer stacking process, then storing them in a large drying room 6. There, the persimmons 4 undergoing the process of becoming dried persimmons are dehumidified by the reed members 11 while the persimmons 4 undergoing the process of becoming dried persimmons are ripened, thereby removing moisture from the persimmons and drying and ripening them through a drying and ripening process.

[0045] In the drying and maturation process described above, the persimmons 4 that are forming into dried persimmons are suspended and laid on the upper and lower reed members 11, 11, which act as hanging and laying members, absorbing moisture and promoting drying and maturation. However, in this case, the upper and lower mesh frame members 18, 18 positioned above and below the upper and lower reed members 11, 11, which act as hanging and laying members, form upper and lower ventilation gap spaces 23, 23. Therefore, even if the persimmons 4 that are forming into dried persimmons are stacked high in multiple layers, the drying and maturation process is not carried out in the same way as in the conventional method where there are almost no gaps and a dense anaerobic atmosphere where air is stagnant, as the persimmons 4 are suspended and laid on top of the upper and lower reed members 11, 11. In this invention, the layers are not stacked in a haphazard manner, but rather stacked with ventilation gaps 23, 23 secured vertically by interposing upper and lower mesh frame members 18, 18. As a result, the drying and ripening of the persimmons is carried out with ventilation secured vertically between the persimmon layers sandwiched between the upper and lower mesh members 11, 11. This allows the moisture absorption of the mesh members 11 and the evaporation of moisture from the surface of the persimmons 4 to be carried out in a breathable aerobic atmosphere, promoting rapid and reliable drying and ripening without problems such as mold growth, and enabling the mass production of high-quality dried persimmons. Furthermore, the presence of ventilation spaces 23 above and below each persimmon layer allows for nearly uniform drying and ripening of the persimmons throughout the entire structure, regardless of the position of the persimmons in each layer of each stack.

[0046] (Disassembly, sweat removal and drying process, dried persimmon drying and maturation acceleration process, dried persimmon formation determination process) As described above, in the drying and maturation process, the persimmons 4 are dehumidified by the straw mat members 11 while the persimmons 4 are being matured as they are being made into dried persimmons. When the surface of the persimmons 4 starts to sweat and the lower or upper straw mat members 11 become moist, the multiple layers are disassembled, and the frame members 10, on which the persimmons 4 with the surface wet with sweat are suspended horizontally, are hung vertically in the drying room 6, and the persimmon layers surrounded by the disassembled frame members 10 are dried to remove the sweat. Using a frame member 10 that surrounds the persimmon layer that has been dried to remove sweat, the process of increasing the number of layers of stacking and drying is repeated multiple times to promote the drying and maturation of the persimmons 4 that are being formed into dried persimmons. A dried persimmon formation determination step in which it is determined that the ripened persimmon 4 has become a dried persimmon when its water activity value falls below 0.8. This method for producing dried persimmons is characterized by the sequential execution of each of the following steps.

[0047] In the food processing field, the basic control based on water activity is that products with a very soft texture have a water activity of 0.8 or higher, and these products require vacuum packaging and sterilization. The target dryness in this invention is a water activity of 0.75 to 0.78, and products in this state can be stored at room temperature for one year without sterilization. Typical dry products have a water activity of 0.6, and these products are completely dry. Since a water activity value of 0.8 or less (0.75-0.78) for dried products indicates that sterilization is not necessary even when distributed at room temperature, a water activity meter is used to measure the water activity value of persimmons 4 in the process of becoming dried persimmons. When the water activity value of the ripened persimmons falls below 0.8, it is determined that they have become dried persimmons, making it possible to provide high-quality dried persimmons even when distributed at room temperature.

[0048] In the above dismantling and drying process, all or part of the wet reed members 11 that have been dismantled are dried together with the persimmons in the persimmon layer surrounding the frame member 10, and the dried reed members 11 used in the dried persimmon drying and ripening acceleration process include all or part of the reed members 11 that have been dried in the dismantling and drying process. As a result, the drying process is carried out by utilizing a process in which the wet reed member 11 is dried together with the persimmons in the persimmon layer surrounding the frame member 10, which reduces the cost of drying. Furthermore, the wet reed member 11 can be returned to a dry state and reused many times, making the reuse of the reed member 11 cost-effective.

[0049] In addition, when the moisture content of the persimmons 4 in the early stages of drying is high, the dry straw mat members 11 may be placed only on the lower side of the persimmons 4 in the process of drying, as shown in Figure 14, and the placement of the upper straw mat members 11 may be omitted to improve the efficiency of the stacking process. However, as a general rule, as shown in Figure 13, the dry straw mat members 11 should be placed above and below the persimmons 4 in the process of drying, sandwiching them together. The mesh frame member 18 should be placed horizontally on the mobile trolley 17 with the mesh member 20 facing upwards. The mesh frame members 18 are placed on top of the lower reed member 11 which is in a dry state, and the frame member 10 which contains the persimmons 4 that are being turned into dried persimmons is placed horizontally on top of the lower reed member 11 which is in a dry state, and the persimmons 4 that are being turned into dried persimmons stored in the frame member 10 are placed horizontally on top of the lower reed member 11, and the upper reed member 11 which is in a dry state is placed on top of the frame member 10, and the mesh frame members 18 are stacked horizontally on top of the mesh frame members 18 with the mesh body 20 on top, and the lower reed member 11 which is in a dry state is placed horizontally on top of the mesh frame members 18. Then, by repeating the above procedure, the reed members 11, frame members 10, reed members 11, mesh frame members 18, and reed members 11 are stacked alternately in a horizontal position and stacked vertically, and when the frame members 10 are stacked to a maximum of 8 to 10 or even 15 frames, the top frame member 10 is covered with a dry reed member 11 to complete the stacking on the mobile trolley 17.

[0050] The persimmons 4 being processed into dried persimmons are sandwiched between the covered drying mat members 11, and the moisture is removed from the persimmons 4 being processed into dried persimmons by dehumidification. This causes the sugars inside the persimmons to release moisture, increasing the degree of ripening of the persimmons and drying them while removing moisture. In this case, if the lower matting member 11 in a dry state is thicker and has a larger moisture absorption capacity than the upper matting member 11 in a dry state, the lower matting member 11 will hold the persimmons 4 that are in the process of drying, like a futon, and in combination with the blanket-like action of the upper matting member 11, this will have the effect of more effectively promoting the drying and maturation of the persimmons 4 that are in the process of drying. The thickness of the lower reed member 11 can be configured by using a single, thick reed member 11 in its dry state. However, when preparing and laying a reed member 11 that is more than twice the length of the frame member 10, folding it and using it in a double layer will allow the fermentation effect of the reed member 11 to be more effectively realized.

[0051] In this embodiment, a mesh frame member 18 having a flat mesh covering 20 on its upper surface is used as a reference, and frame members 10 are placed horizontally on the upper surface of the horizontal mesh frame member 18. By adopting a multi-tiered stacking configuration, it becomes possible to stack multiple layers of frame members 10, with 80 persimmons in the process of becoming dried persimmons suspended horizontally, on a single mobile trolley 17 without tilting. Although the frame members 10 can be stacked in 8 to 10 or even 15 layers, a total of approximately 640 to 800, or even 1200, persimmons in the process of becoming dried persimmons can be smoothly dried without being crushed, thanks to the configuration of the ventilation gap space 23 of the horizontal mesh frame member 18 positioned on the upper surface of the frame members 5. Furthermore, the mobile cart 17 makes it easy to move the materials to the desired drying and maturation location, and it is possible to quickly concentrate four mobile carts 17 per square meter. Therefore, it is possible to smoothly promote the drying and maturation of a large quantity of persimmons in the process of becoming dried persimmons in a small space while maintaining quality.

[0052] When the dried straw mat 11 absorbs moisture from the persimmons and becomes saturated, the straw mat 11 gradually becomes damp, and in relation to the frame member 10 and the straw mat 11, the surface of the persimmons 4 that are being dried will become slightly damp, though not to the point of forming water droplets. When this happens, the stacked state of the frame member 10, the mesh frame member 18 and the straw mat 11 containing the persimmons 4 being dried is released, and the frame member 10 is hung upright on the horizontal bar 8 located at the top of the drying room 6, so that the persimmons 4 being dried are suspended horizontally. The air conditioner 7 is then turned on to provide heating and ventilation, raising the temperature inside the drying room 6 to around 20°C to 30°C and setting the humidity to around 60% or less to dry the persimmons 4 being dried. Furthermore, the damp and moistened reed members 11 can be rolled up or folded and stored on the horizontal beams 8 in the drying room 6, and then dried by the heated airflow of the air conditioner 7. Then, the frame member 10 containing the persimmons 4 that are in the process of becoming dried persimmons, whose surface has dried again, is laid horizontally on the dry lower reed members 11 that are laid without bending on the upper surface of the mesh body 20 of the lower mesh frame member 18, and the dry upper reed members 11 are placed on top of the frame member 10, and then the mesh frame member 18 is placed on top of that with the mesh body 20 facing upwards, and the lower reed members 11, frame member 10 and upper reed members 11 are stacked vertically in a horizontal position with the lower reed members 11, frame member 10 and upper reed members 11 interposed between them, and this process is repeated to remove moisture from the persimmons that are in the process of becoming dried persimmons while they are stacked vertically in a horizontal position.

[0053] These repetitive tasks can be carried out smoothly and hygienically without the worker's hands unnecessarily touching the persimmons 4 that are being dried, by using a frame member 10 that horizontally suspends the persimmons 4 that are being dried and secured to the string 5, and without damaging the persimmons 4 that are being dried. In addition, although the procedure for drying the persimmons 4 that are in the process of becoming dried persimmons that have squirted on their surface was explained using the air conditioner 7 in the drying room 6, as shown in Figure 17, the frame member 10 containing the persimmons 4 that are in the process of becoming dried persimmons that have squirted on their surface may also be hung upright on the upper horizontal bar 15 and lower horizontal bar 16 of the heat source drying processing chamber 12 and dried using the heat source of the charcoal brazier 13.

[0054] The specific procedures for producing dried persimmons from the initial stages are described below. In the first stage, after peeling the fresh persimmons and air-drying them, they are sterilized for 7 days and then attached to the frame member 10 in a horizontal hanging position to become dried persimmons 4. 80 dried persimmons 4 can be attached to one frame of the frame member 10. Then, the mesh frame member 18 is placed on the mobile trolley 17 in a horizontal position with the mesh body 20 facing upwards. A dried straw mat member 11 is placed horizontally on the flat top surface of the mesh body 20 of the placed mesh frame member 18. The frame member 10 is then placed horizontally on top of the straw mat member 11 so that the dried persimmons 4 from the horizontal hanging process are horizontally hanging and in contact with the straw mat member 11. After covering the dried reed member 11, the mesh frame member 18 is placed horizontally with the flat mesh body 20 on top, and the dried reed member 11 is placed on top of it. This process is repeated so that the persimmons 4 that are drying on the frame member 10 are in contact with the dried reed member 11 on both the top and bottom, with a ventilation gap 23 of the mesh frame member 18 on the upper side. The frame member placement process is repeated multiple times to stack multiple layers of frame members 10 vertically in a horizontal position.

[0055] As described above, the multiple layers of frame members 10, stacked vertically in a horizontal position, are arranged with the mesh frame member 18 forming a ventilation gap space 23. From the bottom, the ventilation gap space 23, the mesh body 20, the lower reed member 11 placed horizontally on the flat surface of the mesh member 20, the frame member 10 for horizontally suspending and storing the persimmons 4 that are being dried, is placed horizontally on the upper surface of the reed member 11, the upper reed member 11 is placed over it, and the upper side of the reed member 11 covering the persimmons 4 that are being dried again forms a ventilation gap space. Multiple stacking operations are performed in a horizontal position that creates space 23, and the top layer of the stacked mesh frame member 18 is covered with a frame member 10 placed on the top surface of the mesh body 20, and the stretcher member 11 is placed on top in a horizontal position in the stacking process. If the frame member 10, which has 80 persimmons 4 being processed into dried persimmons attached to it, is stacked in multiple layers of 15 frames on the mobile trolley 17 and stacked vertically in a horizontal position, then 1200 persimmons 4 being processed into dried persimmons will be in the drying and maturation stage on one trolley. In the first stage, since the persimmons 4 have a high moisture content, the straw matting 11 may be laid only on the underside of the frame member 10, as shown in Figure 14. However, if the straw matting 11 is laid on only one side of the persimmons 4 that are being dried, only the side of the persimmons 4 that is in contact with the straw matting 11 will turn amber. Therefore, in the next stage, care must be taken to stack the persimmons so that the side that was not in contact with the straw matting 11 is in contact with the straw matting 11.

[0056] In this way, after about 6 hours of stacking, the persimmons 4 that are turning into dried persimmons turn amber due to the action of the straw mat 11 and begin to sweat on their surface. The straw mat 11 also becomes damp from the moisture released by the persimmons 4 that are turning into dried persimmons. When this state is reached, the stacked arrangement of the frame member 10, mesh frame member 18, and mat member 11 containing the persimmons 4 being processed into dried persimmons is dismantled, and the frame member 10 is hung upright on the horizontal bar 8 located at the top of the drying room 6, so that the persimmons 4 being processed into dried persimmons are suspended horizontally. The air conditioner 7 is then turned on to provide heating and ventilation, raising the temperature inside the drying room 6 to around 20°C to 30°C and setting the humidity to around 60% or less to dry the persimmons 4 being processed into dried persimmons. Furthermore, the damp and humid reed material 11 can be rolled up or folded and stored on the horizontal beam 8 located on the ceiling of the drying room 6, and then dried by the heated airflow of the air conditioner 7. The persimmons 4 that are being made into dried persimmons and the reed material 11 will be dry in about 24 hours.

[0057] For the second time, following the same procedure as the first time, the straw mat members 11 are positioned above and below the persimmons 4 that are being processed into dried persimmons. Multiple layers of frame members 10, each holding 80 persimmons 4 being processed into dried persimmons, are stacked on the mobile cart 17 in a horizontal position and stacked vertically. This allows 1200 persimmons 4 being processed into dried persimmons to be placed on one cart in a drying and maturation state. After about 12 hours, the straw mat members 11 cause the persimmons 4 to turn amber and begin to sweat on their surface. The straw mat members 11 also become damp from the moisture released by the persimmons 4 being processed into dried persimmons. At this stage, the stacked structure of the frame member 10, mesh frame member 18, and mat member 11 containing the persimmons 4 being processed into dried persimmons is dismantled, and the same procedure as the first time is followed to dry the persimmons 4 being processed into dried persimmons and the mat member 11. After about 15 hours, the persimmons 4 being processed into dried persimmons and the mat member 11 will be dry. At this point, the astringency of dried persimmon #4 has started to disappear.

[0058] For the third time, following the same procedure as the first and second times, the straw mat members 11 are positioned above and below the persimmons 4 that are being processed into dried persimmons. Multiple layers of frame members 10, each holding 80 persimmons 4 being processed into dried persimmons, are stacked on the mobile cart 17 in a horizontal position and stacked vertically. This allows 1200 persimmons 4 being processed into dried persimmons to be placed on one cart in a drying and maturation state. After 24 hours (a full day) of stacking, the persimmons 4 being processed into dried persimmons, which have turned amber in color due to the action of the straw mat members 11, begin to dry and ferment, and start to sweat on the surface. The straw mat members 11 also become moist from the moisture released by the persimmons 4 being processed into dried persimmons. At this stage, the stacked structure of the frame member 10, mesh frame member 18, and mat member 11 containing the persimmons 4 being processed into dried persimmons is dismantled, and the same procedure as in the first and second times is followed to dry the persimmons 4 being processed into dried persimmons and the mat member 11. After about 12 hours, the persimmons 4 being processed into dried persimmons and the mat member 11 will be dry.

[0059] For the fourth time, following the same procedure as the first, second, and third times, the straw mat members 11 are positioned above and below the persimmons 4 that are being processed into dried persimmons. Multiple layers of frame members 10, each containing 80 persimmons 4 being processed into dried persimmons, are stacked on the mobile cart 17 in a horizontal position and stacked vertically. This allows 1200 persimmons 4 to be placed on one cart for drying and maturation. After 48 hours (two full days) of stacking, the persimmons 4 being processed into dried persimmons, which have turned amber in color due to the action of the straw mat members 11, begin to dry and ferment, and start to sweat on the surface. The straw mat members 11 also become damp from the moisture released by the persimmons 4 being processed into dried persimmons. At this point, the stacked state of the frame members 10 containing the dried persimmons 4, the mesh frame members 18, and the straw mat members 11 is dismantled, and the persimmons 4 being processed into dried persimmons and the straw mat members 11 are dried by following the same procedure as the first, second, and third times. Then, after about 6 hours, the persimmons 4 being processed into dried persimmons and the straw mat material 11 will start to dry.

[0060] In the fifth stage, the drying and maturation of the persimmons 4 being processed into dried persimmons is complete, and they are ready for shipment. Following the same procedure as in the first, second, third, and fourth stages, the mat members 11 are positioned above and below the persimmons 4 being processed into dried persimmons. Multiple layers of frame members 10, each holding 80 persimmons 4 being processed into dried persimmons, are stacked on the mobile cart 17 in a horizontal position and stacked vertically. This brings the total number of persimmons 4 on one cart to the final stage of drying and maturation. The persimmons 4 being processed into dried persimmons are measured with a water activity meter, and when the water activity value drops below 0.8, for example to 0.7, they are individually packaged and ready for shipment. Furthermore, if the water activity value is 0.8 or higher, there is a risk of mold growth at room temperature. However, a water activity value of 0.8 or lower (0.75-0.78) for dried products indicates that sterilization is not necessary even when distributed at room temperature. Therefore, it is important to ferment and dry the product until the water activity value reaches 0.7, based on this indicator.

[0061] In this way, when the persimmons 4 that are being made into dried persimmons are laid on the dry straw mat 11, the moisture from the persimmons is absorbed by the straw mat 11, and at the same time the astringency is removed and they mature, resulting in dried persimmons 4 with a high sugar content, a brownish amber appearance, and good appearance, and high quality dried persimmons 4 that are soft both on the outer surface and the inner flesh. As the drying and maturation process is accelerated and the persimmons 4 that are being formed into dried persimmons begin to shrivel, the pressure from the straw mat 11 reduces the likelihood of them being crushed and deformed. When the persimmons 4 that are being formed into dried persimmons reach a stage where they are less likely to be crushed before completion, as shown in Figure 17, a frame member 10 for storing the dried persimmons 4 in a horizontally suspended state is placed on top of the straw mat 11, and the straw mat 11 is placed over the top of the frame member 10. The frame member 10 is then placed on top of the straw mat 11 and covered with the straw mat 11. A mesh frame member 18 having a ventilation gap-holding space is placed on top of the frame member 10, and is interposed every 3 to 4 rows of the frame member 10 that holds the dried persimmons suspended horizontally and secured to the strings. By arranging the straw mat 11 above and below the dried persimmons 4, the contact between the dried persimmons 4 and the straw mat 11 is increased, allowing the dried persimmons 4 to mature while being dehumidified by the straw mat 11 covering them, and accelerating the process of removing moisture from the persimmons to form dried persimmons. Furthermore, since drying room 6 can be divided as needed with partition curtains (not shown in the diagram), drying room 6 can be made into a large room or a small room, and can be used in different ways depending on the drying state of the persimmons or the quantity of persimmons.

[0062] A key feature of this invention is that it shortens the vertical drying time of persimmons tied to strings, which conventionally took about a month, to about two weeks. This allows for a shorter and more efficient rough drying cycle for fresh persimmons, and as a result, rough drying of fresh persimmons can be done efficiently even with less space in the third-floor ventilated drying area 2. When it comes time for final drying, the temperature inside the sealed drying room is set to 20°C to 30°C and the humidity to 40% to 60% or less using an air conditioner. Even in low-lying areas where fog is likely to occur, the temperature and humidity inside the room can be kept constant using the drying room of this invention. The combination of frame members, mat members, and mesh frame members used to horizontally suspend the persimmons in the process of becoming dried persimmons tied to strings allows for repeated stacking and disassembly of the frame members, mat members, and mesh frame members in a horizontal position, depending on the drying status of the persimmons. In about two weeks, moisture is removed from the persimmons in the process of becoming dried persimmons, and the sugars in the persimmons are brought to the surface of the persimmons. In this way, large quantities of dried persimmons can be made indoors in an all-weather environment with limited space, and dried persimmons can be produced even in low-lying areas where fog is prevalent and which were previously unsuitable for dried persimmon production. Furthermore, because it is a closed-off method that does not use wind, the persimmons are dried by the mat material in a dry state without relying on airflow, resulting in a soft surface. Since the moisture is naturally removed by the mat material, it is possible to produce dried persimmons that are highly ripe, have a high sugar content, and are of excellent quality.

[0063] Before moving the persimmons, which have completed the initial drying process, to the drying and maturation stage, they undergo sterilization and mold prevention treatment in a heat-source drying chamber. This makes them less susceptible to mold during the drying and maturation process, resulting in softer dried persimmons that can be stored for a long period. During the drying and ripening process, the persimmons are suspended horizontally in the drying room, preventing contact between the strings and the fruit, resulting in dried persimmons with a smooth appearance and no visible string marks. The use of frame and mesh frame members to suspend the dried persimmons attached to the strings allows the mat to be laid horizontally without bending, ensuring even drying and ripening of all the persimmons, and enabling efficient and safe handling of various tasks without damaging the dried persimmons. As a result, a large quantity of dried persimmons can be produced efficiently and with improved quality even in confined spaces, and the resulting dried persimmons possess a taste and softness not found in conventional products, contributing to improved palatability.

[0064] As described above, according to the dried persimmon manufacturing method of the present invention, 1) A lower reed member can be laid horizontally on a mesh frame member having a flat mesh surface on its upper surface, which is placed horizontally on a trolley. A frame member that horizontally stores persimmons in the process of becoming dried persimmons to form a persimmon layer is placed on the lower reed member in a horizontal position to cover the upper reed member, and a mesh frame member is placed horizontally on top of that. The lower reed member, frame member and upper reed member can be stacked vertically in a horizontal position without tilting, using the mesh frame member having a flat mesh surface on its upper surface as a reference. Therefore, even if the frame members are stacked up to about 15 frames, multiple layers can be stacked stably. 2) This allows for the production of large quantities of dried persimmons with less space required. In the present invention, since four carts can be stored per square meter, stacking approximately 15 frame members vertically in a horizontal position and stacking them in multiple layers allows for the drying and maturation of 4,500 to 5,000 persimmons in the process of becoming dried persimmons per square meter. 3) Because the persimmons are dried and matured using a matting material, the surface of the persimmons does not wrinkle during the process of becoming dried persimmons, resulting in beautiful dried persimmons. 4) Because the dried and matured persimmons are dried using a reed material, the persimmons do not regain their astringency even when heated. This makes it possible to produce processed products without worrying about the astringency returning during the heat treatment process. 5) After peeling, the persimmons can be shipped in about 20 days. This has the advantage of shortening the production time by 10 days compared to the usual method of making dried persimmons. 6) Ventilation and drying are initially performed for about a week, ensuring that the dried persimmons do not develop rope marks or mold. These are some of the advantages.

[0065] Incidentally, the generally accepted effect of using dried straw material on persimmons in the process of becoming dried persimmons is that surrounding the persimmons with dry straw material, which is made of breathable straw, causes the moisture in the persimmons to come to the surface. This phenomenon is mainly related to the fermentation process. Fermentation does not proceed easily when the straw is dried alone. In other words, dry straw alone has little sugar, so microbial activity is limited. However, if there are persimmons in the process of becoming dried persimmons near the straw, the sugar in the persimmons helps the microbial activity and promotes the fermentation of the straw. Furthermore, persimmons contain a lot of moisture, and the moisture released from the persimmons can increase the humidity of the straw, making the fermentation of the straw easier. Persimmons are very sweet and rich in sugars (mainly fructose and glucose). The microorganisms that carry out fermentation (mainly bacteria and yeast) use sugars as an energy source. Straw contains organic matter, which is broken down by microorganisms, leading to fermentation. During the fermentation process, microorganisms (mainly bacteria and fungi) break down the components of the straw (such as cellulose and lignin), generating heat in the process. This heat and humidity affect the surrounding environment, making it easier for moisture to be drawn out to the surface of the persimmon. On the other hand, while the persimmon itself does not ferment, the flesh of the persimmon naturally produces ethylene gas during the maturation process, and the fruit may ripen. It is not that the persimmon being formed into dried persimmon directly ferments because it is surrounded by dry straw. The mechanism is that the fermentation of the dry straw makes the surrounding environment warmer and more humid, making it easier for the moisture of the persimmon being formed into dried persimmon to come to the surface. In other words, fermentation occurs in the dry straw, and the heat and humidity generated as a result draw the moisture of the persimmon being formed into dried persimmon to come to the surface.

[0066] As described above, surrounding persimmons in the process of becoming dried persimmons with dry straw creates an environment that retains external moisture while promoting internal fermentation. This fermentation environment promotes the activity of microorganisms (mainly yeast and bacteria), making it easier for fermentation to occur on the surface of the persimmons as they become dried. Next, as fermentation progresses through the movement and evaporation of moisture, sugars and other components are broken down inside the persimmon, generating heat and gases (especially carbon dioxide). This heat draws moisture out from inside the persimmons as they become dried, and moves it to the surface. In addition, the environment surrounded by dry straw increases humidity, making it easier for moisture on the surface of the persimmons to evaporate. The reason why moisture appears on the surface of the persimmons is that as fermentation progresses around the straw, dew forms on the surface and moisture from the persimmons is released to the outside. This moisture is drawn out by fermentation and released to the outside, giving the persimmons in the process of becoming dried persimmons a moist, sweaty appearance. This process helps in the drying and ripening of the persimmons and also has the effect of bringing out their sweetness. The moisture that comes out on the surface of the persimmon makes it easier to eventually dry and become a dried persimmon.

[0067] Dried persimmons fermented in a layer of dry straw have the advantage of not becoming astringent again even when heated. This is said to be because the astringent components (especially tannins) are changed or broken down during the fermentation process. This can be explained as follows: In the process of fermentation, microorganisms (such as yeast and bacteria) break down the sugars and other components of the persimmon. In this process, the tannins (a type of polyphenol), which are the astringent components contained in the persimmon, change. As fermentation progresses, the tannins change from insoluble to soluble due to the action of enzymes and acids, thus reducing the astringency. The astringency is caused by the acetylation of tannins, so this chemical structure changes through fermentation, suppressing the astringency. As a result, even if the dried persimmons are heated, the astringency will not reappear. In the case of fermentation, the layer of straw keeps the temperature and humidity constant, and creates an environment where the sugars in the persimmon can easily ferment.

[0068] This fermentation process removes most of the astringency beforehand, resulting in dried persimmons that are already sweet and ripe. Even if heat is applied, the astringency will not return. While a common method for removing astringency when making dried persimmons involves blanching them in boiling water, astringency is also naturally removed during the fermentation and maturation process surrounded by straw. Since the changes in astringent components due to fermentation cannot be reversed even when heat is applied, there is no need to worry about the astringency returning. In this way, by fermenting the persimmons surrounded by straw, the astringent components of the persimmons are altered and broken down in advance, so that the astringency does not return even when heat is applied to the dried persimmons. In this invention, by effectively utilizing these functional straw members in combination with frame members and mesh frame members, it has become possible to produce high-quality dried persimmons.

[0069] Furthermore, if fresh straw harvested immediately after the rice is used as the straw constituting the dried straw matting material described above, although the fresh straw still retains a greenish tint and has a refreshing, invigorating scent, this scent of fresh straw tends to permeate and remain in the persimmons as they are being dried. This can lead to problems such as the fresh straw scent being very noticeable when tasting the dried persimmons. For this reason, it is better to use straw that has been aged for more than a year after harvest to constitute the straw matting material, as this has reduced the odor of the straw. In this invention, taking this into consideration, the straw constituting the dried straw matting material is made from straw that has been aged for more than a year after harvest, which has reduced the odor of the straw, so that the dried persimmons can be dried and matured to produce high-quality dried persimmons. [Explanation of symbols]

[0070] 1. Building (structure) 2. Ventilated drying area 3 horizontal bars 4. Dried persimmons 5. String (vinyl rope) 6. Drying Room 7. Air conditioner 8 Crossbeam 9 horizontal bars 10 Frame members 11 Recommended parts 12 Heat source drying treatment room 13 Charcoal brazier 14 Perforated heat-conducting iron plate 15 Upper horizontal bar 16 Lower horizontal bar 17 bogies 18 Mesh frame member 19 Outer frame 20. Netting body (netting member) 21. Net-covered support member (vertical direction) 22 Support member for mesh structure (lateral direction) 23. Ventilated gap space 24. Dried Persimmon Preparation Workroom 25. Stem remover 26 Workbenches

Claims

1. A method for producing dried persimmons, wherein the method is: The rough drying process involves hanging a string, to which multiple peeled raw persimmons are tied together, vertically in a well-ventilated drying area and allowing them to air dry. Following the initial drying process, a heat treatment process is performed to disinfect and prevent mold growth on the persimmons as they are being dried, by hanging the dried persimmons vertically from strings in a sealed heat source drying chamber. A persimmon layer formation process in which strings to which dried persimmons are being formed are removed from the heat source drying chamber, and multiple strings to which dried persimmons are being formed are stretched parallel to a frame member, thereby forming a persimmon layer in which the persimmons are suspended horizontally and surrounded by the frame member. A lower mesh frame member placement step, in which a mesh frame member having a flat mesh covering on its upper surface that maintains a ventilation gap space is placed horizontally on a base so that the mesh covering becomes the upper surface, thereby forming a lower ventilation gap space. Lower mesh member placement step: A lower mesh member, which will serve as a base for dried persimmons, is placed horizontally on the mesh-covered body of the lower mesh frame member. A frame member placement step in which the frame member on which the persimmon layer is formed is placed in a horizontal position with the lower mesh frame member interposed therebetween, so that the persimmons in the horizontally oriented persimmon layer are placed horizontally on the lower mesh member from above. An upper matting member placement step involves placing a dry upper matting member, which will serve as a hanging member for persimmons, in a horizontal position so as to cover the persimmon layer from above. An upper mesh frame member placement step is performed in which the upper mesh frame member is placed in a horizontal position on the frame member, with a flat mesh covering body as the upper surface, in order to form an upper ventilation gap space on the upper mesh member. The process of placing the upper mesh frame member is followed by the process of placing the lower mesh frame member, and each step from the process of placing the lower mesh frame member to the process of placing the upper mesh frame member is repeated multiple times, resulting in a multi-stage stacking process in which layers are stacked vertically in a horizontal position, with the upper ventilation gap space of the previous stage becoming the lower ventilation gap space of the next stage, and this process is repeated multiple times. The multi-stage stacking process involves stacking multiple stages of persimmons vertically in a horizontal position, then storing them in a drying room to allow the persimmons to mature while dehumidifying them with a mat material, thereby removing moisture from the persimmons and allowing them to dry and mature. In the drying and stacking process, the persimmons are dehumidified using a straw mat while they are being processed into dried persimmons. When the surface of the persimmons starts to sweat and the lower or upper straw mat becomes moist, the stacked layers are dismantled, and the frame members, with the persimmons that are wet with sweat hanging horizontally, are suspended vertically in the drying room. The persimmons in the layers surrounded by the dismantled frame members are then dried to remove the sweat. A persimmon drying and ripening acceleration process is performed by using a frame member to surround the persimmon layer that has been dried to remove sweat, and by repeating the multi-stage stacking process and drying process multiple times to accelerate the drying and ripening of the dried persimmon. A dried persimmon formation determination step in which it is determined that the dried persimmon has become a dried persimmon when the water activity value of the dried and aged persimmon falls below 0.

8. A method for producing dried persimmons, characterized in that each of the following steps is performed sequentially.

2. In the dismantling and drying process, all or part of the wet reed members that have been dismantled are dried together with the persimmons in the persimmon layer surrounding the frame members. The method for producing dried persimmons according to claim 1, characterized in that the dried straw mat members used in the multi-stage stacking process in the dried persimmon drying and ripening acceleration process include all or part of the straw mat members that have been dried in the dismantling and drying process.

3. The method for producing dried persimmons according to claim 1, characterized in that the step of placing the upper stretching member may be omitted in the first half of the dried persimmon maturation process.

4. A persimmon manufacturing tool for producing dried persimmons, in which raw persimmons with the outer skin removed are suspended vertically on a string and air-dried in a well-ventilated drying area, and then the dried persimmons are further heated and dried in a sealed heat source drying treatment room to disinfect and prevent mold growth, and the persimmons are in the process of becoming dried persimmons, and the persimmons that have been disinfected and treated to prevent mold growth are used to produce dried persimmons. The tool for making dried persimmons is, The string to which the dried persimmons are attached, which have been disinfected and mold-prevented in the heat source drying chamber, is removed from the heat source drying chamber. A frame member is formed in which the persimmons are suspended horizontally and surrounded by a planar layer of dried persimmons, by stretching multiple strings, to which the persimmons in the process of drying are attached, in parallel to the aforementioned disinfected and mold-preventively treated dried persimmons, By placing the frame member horizontally, the persimmon layer is positioned horizontally, sandwiched between the upper and lower dry mat members that act as hanging members and laying members, respectively, and come into contact with the persimmons in the layer horizontally. The upper and lower reed members have upper and lower ventilation spaces formed on their upper and lower sides, and the upper and lower mesh frame members are horizontally positioned with a flat mesh covering on their upper surface to support the lower reed member. A persimmon drying device characterized in that a stacking unit is formed in which a lower mesh frame member, a lower reed member, a frame member, an upper reed member, and an upper mesh frame member are placed sequentially from the bottom, and the upper mesh frame member of the lower stacking unit becomes the lower mesh frame member of the next stacking unit, and this is repeated for multiple layers, stacking vertically in a horizontal position.

5. The dried persimmon manufacturing tool according to claim 4, characterized in that the lower matting member in a dry state is thicker and has a larger moisture absorption capacity than the upper matting member in a dry state.

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