Dried persimmon manufacturing method and manufacturing equipment

Abstract

To provide a method and tool for producing dried persimmons, which can smoothly produce dried persimmons indoors even in lowland areas where fog is likely to occur. [Solution] A ventilation drying area 3 is provided on the third floor of the building, and a heat source drying treatment room 12 and frame members 10, straw mat members 11 and net frame members 18 for stacking, drying and aging dried persimmons are arranged in a drying room 6 on the second floor. After roughly drying and sterilizing the persimmons 4 in the process of being turned into dried persimmons and treating them to prevent mold, the frame members 10 containing the persimmons 4 in the process of being turned into dried persimmons are combined with straw mat members 11 and net frame members 18 to stack them in layers, thereby drying and aging the persimmons 4 in the process of being turned into dried persimmons. While checking the drying status of the persimmons 4 in the process of being turned into dried persimmons and the wetness status of the straw mat members 11, the frame members 10 containing the persimmons 4 in the process of being turned into dried persimmons in the process of being turned into dried persimmons are turned sideways, straw mat members 11 are placed above and below the frame members 10, and the persimmons are stacked in layers via the net frame members 18, or hung in the drying room 6, thereby drying and aging the persimmons 4 in the process of being turned into dried persimmons, and producing dried persimmons with a soft surface and good taste.

Description

[Technical Field]

[0001] The present invention relates to a method and tool for producing dried persimmons, which can process a large amount of astringent persimmons such as Saijo persimmons, a specialty of Shimane Prefecture, into dried persimmons while minimizing the space inside a building, and which uses frame members for hanging persimmons horizontally, straw mat members for drying and ripening the persimmons, and mesh frame members for ventilating the persimmons without crushing them and laying the straw mat members in a horizontal position, and which stacks these members vertically in a horizontal position in multiple stages to dry and ripen the persimmons, thereby producing dried persimmons that are wrinkle-free and beautiful in appearance, have a highly ripened taste, are rich in sugar content, are sweet, and have a soft texture. [Background technology]

[0002] Conventional methods for producing dried persimmons generally involve hanging raw persimmons on a string such as a vinyl rope in a vertically hung position in a covered, well-ventilated drying area for approximately one month to remove the astringency. However, if raw persimmons are hung vertically on a string for a long period of time, the string tends to come into contact with the surface of the persimmon during the drying process, leaving rope-like marks, which can cause blackening and mold growth, reducing the commercial value. Furthermore, since the persimmons used in the drying process utilize natural wind, the surface of the resulting persimmons is generally hard. Furthermore, because multiple strings are simply hung vertically in a blind-like manner, a large area of ​​the drying area is occupied over the long period of more than one month during natural drying, resulting in poor production efficiency. Furthermore, in places like lowlands where fog is likely to form from early autumn to early winter, which is the drying season for dried persimmons, the persimmons in the drying process are exposed to natural winds that contain moisture and are highly humid, and moisture can adhere to the surface of the persimmons as they are being developed into dried persimmons, causing them to become wet.As a result, high-quality dried persimmons cannot be obtained in such places, and there are also regional constraints in that high-quality dried persimmons can only be produced in areas such as highlands where fog is less likely to form.

[0003] Therefore, in order to solve these problems, the inventor, who is the applicant of this patent, has conducted extensive research and created the invention of a method and device for removing astringency from hanging persimmons, as shown in Japanese Patent Publication No. 2004-159534. This invention makes it possible to produce a large amount of dried persimmons by effectively utilizing the interior of a building. In the preliminary stage of the process of roughly drying a large amount of persimmons, they are hung vertically on strings in the building as in the conventional method and dried through ventilation, and in the subsequent drying and maturing stage, persimmons are hung on strings in a large drying room covered on all sides with a shielding material such as a curtain, and the persimmons are hung horizontally on simple frame members and stored in a standing position to dry; Straw straw members are placed between the members, and the dried persimmons are stored in a horizontally hanging state on the frame members, with the persimmons being produced being covered by the upper and lower straw members while being in contact with them, and a plurality of frame members and straw members are alternately stacked in a plurality of stages, and the covered straw members are fermented to remove moisture from the persimmons and mature them, and the persimmons are dried by removing moisture and drying them to mature them, and these steps are repeated alternately to dry them, thereby making it possible to produce dried persimmons efficiently using less space within the building and to manufacture high-quality dried persimmons.

[0004] As a result, the quality of dried persimmons, which was a drawback of the conventional ventilation drying method, was easily affected by natural factors such as the weather, and if it rained continuously, mold would form on the surface of the persimmons as they were being dried, leading to a decrease in their commercial value. When persimmons attached to a string were hung vertically, the rope marks would appear on the dried persimmons, which would turn black and mold would form, leaving room for improvement in both quality and appearance. Furthermore, good hanging persimmons could only be made at high altitudes where there was little fog. These conventional problems could be overcome, and a method of dried persimmon production that efficiently produces large quantities of high-quality persimmons was put into practice. However, persimmons that have been roughly dried in the previous process can sometimes develop mold during the subsequent drying and maturing stages of the dried persimmon production process, such as drying and maturing on horizontally hanging frame members or using straw mats, so it was desirable to take measures to prevent mold from developing during these stages and beyond.

[0005] Furthermore, the persimmons being developed into dried persimmons are fastened to strings and hung from frame members, sandwiched between upper and lower dried straw mats. The frame members and dried straw mats are alternately stacked in multiple layers, and the straw mats are fermented to remove moisture from the persimmons being developed into dried persimmons, allowing them to dry and mature. However, especially when the persimmons are large and contain a lot of moisture at the beginning of drying, the weight of the upper frame members and straw mats is added to the persimmons being developed into dried persimmons at the bottom due to the stacked configuration. If the persimmons being developed into dried persimmons at the bottom receive 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 removing astringency from dried persimmons, which allows the persimmons being developed into dried persimmons to dry and mature without being crushed by pressure. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2004-159534 A Summary of the Invention [Problem to be solved by the invention]

[0007] Therefore, the inventor of the present invention has conducted extensive research to make effective use of the interior of a building, and has come up with a hanging system as shown in the above-mentioned JP 2004-159534 A, in which, in the stage of roughly drying a large amount of persimmons, raw persimmons attached to strings are hung vertically and ventilated, and in the stage of drying and maturing, the persimmons that are in the process of being dried are stored by hanging them horizontally in a simple frame member while still attached to the strings, and the frame member is laid horizontally on top of laid, dried straw mats, and covered with dried straw mats on top of that, and this process is repeated until the frame members are stacked in layers, with dried straw mats interposed between each frame member, so that the dried persimmons can be dried and maturated on the straw mats. The objective of this invention is to solve the above problems by adopting a method for efficiently producing high-quality dried persimmons that follows the method and device for removing astringency from persimmons, ensuring mold prevention during the drying and aging stages using horizontally hanging frame members and straw mat members, and even after that, and by preventing the persimmons in the lower tiers from being crushed by the weight of the upper tier stacking structure when persimmons are stacked on top of the dried persimmons hung horizontally by strings within the frame members.The purpose of this invention is to solve the above problems by eliminating mold growth and producing dried persimmons that are wrinkle-free and beautiful in appearance, have a highly ripe taste, are rich in sugar and have a sweet taste, and have a soft texture. [Means for solving the problem]

[0008] In order to achieve the above object, the present invention provides, first, a method for producing dried persimmons, the method comprising: A rough drying process in which a string body holding a plurality of peeled raw persimmons is hung vertically in a ventilated drying area and ventilated and dried to dry the persimmons; Following the rough drying process, the strings on which the roughly dried persimmons are fastened are hung vertically, and the persimmons are heated and dried in a closed, heat source drying treatment chamber to sterilize and prevent mold from forming in the process of being dried. A persimmon layer forming process is performed by removing the string bodies, to which the persimmons being developed are fastened, from the heat source drying treatment chamber after the sterilization and mold prevention treatment in the heat source drying treatment chamber, and stretching the string bodies, to which the persimmons being developed are fastened, in parallel to a frame member on the sterilized and mold prevention treated dried persimmons, to form a persimmon layer in which the persimmons are hung horizontally and surrounded by the frame member. A lower mesh frame member placement process for forming a lower ventilation gap space by placing a mesh frame member having a flat mesh body on the upper surface thereof, which holds the ventilation gap space, in a horizontal position on a base as a lower mesh frame member so that the mesh body faces upward; a lower mesh member placing step of placing a lower mesh member in a horizontal position on the net extension body of the lower mesh frame member, the lower mesh member being used as a base for the persimmons being dried; a frame member placing step in which the frame member on which the persimmon layer is formed is placed horizontally on the lower mesh frame member with the lower mesh member interposed therebetween, so that the persimmons in the horizontally positioned persimmon layer are placed horizontally on the lower mesh member from above; an upper straw member placing step for placing a dried upper straw member in a horizontal position so that the upper straw member will be used as a hanging member for the persimmon so as to cover the persimmon layer from above; an upper mesh frame member placing step for placing the upper mesh frame member in a horizontal position on the frame member with the flat mesh body facing upward to form an upper ventilation gap space on the upper mesh frame member; a multi-tier stacking step in which the upper mesh frame member placing step is set as the next tier lower mesh frame member placing step, and each step from the lower mesh frame member placing step to the upper mesh frame member placing step is repeated multiple times, so that the stack consisting of, from bottom to top, lower ventilation gap space, lower mesh member, persimmon layer, upper mesh member, and upper ventilation gap space is stacked vertically in a horizontal position with the upper ventilation gap space of the previous tier becoming the lower ventilation gap space of the next tier; a drying and aging process in which the persimmons stacked in a horizontal position in multiple vertical layers in the multiple-layer stacking process are stored in a drying room and the persimmons are aged while being dehumidified with straw mats to remove moisture from the persimmons, thereby drying and aging the persimmons; The drying AgingIn this process, the persimmons are dehumidified using straw maturing materials while they are being dried, and when the persimmons begin to sweat and the upper or lower straw matting materials become wet, the stacked persimmons are disassembled, and the framed materials with the persimmons now hanging horizontally with their sweat-soaked surfaces are hung vertically in a drying room, and the persimmons in the persimmon layer surrounded by the disassembled framed materials are dried by removing the sweat. The persimmons are dried by using a frame member that surrounds the persimmon layers, and the multi-layer stacking step and drying step are carried out. Aging A process for accelerating the drying and aging of dried persimmons by repeating the process multiple times. A dried persimmon production determination step of determining that the dried and aged persimmon has become a dried persimmon when the water activity value of the dried and aged persimmon becomes less than 0.8; This is a method for producing dried persimmons, characterized in that each of the steps is carried out in sequence.

[0009] Secondly, all or part of the wet koma material disassembled in the disassembly and drying process is dried together with the persimmons of the persimmon layer surrounded by the frame material. Among the dried straw mats used in the multi-layer stacking process for accelerating the drying and aging of dried persimmons, there are some that have been disassembled, dried, and Aging This is a method for producing dried persimmons, characterized in that the dried persimmons contain all or part of the straw mat material that has been dried in the process.

[0010] Third, the dried persimmon Drying The first half of the aging process In , When persimmons are ripening and have a lot of moisture, they begin to sweat on the surface. This is a method for producing dried persimmons, characterized in that the step of placing the upper mat member may be omitted.

[0011] Fourth, a string body holding peeled raw persimmons is hung vertically, and the persimmons are roughly dried by ventilation drying in a ventilation drying area, and then the roughly dried persimmons are further heated and dried in a closed heat source drying treatment room to turn them into dried persimmons that have been sterilized and mold-proofed, and a manufacturing tool for dried persimmons is provided for manufacturing the sterilized and mold-proofed persimmons, The dried persimmon manufacturing tool is The string body to which the persimmons are attached is removed from the heat source drying treatment chamber, and the dried persimmons are sterilized and mold-proofed in the heat source drying treatment chamber. A frame member formed in a state in which a plurality of string bodies to which persimmons are attached during the sterilization and mold prevention treatment of dried persimmons are stretched in parallel to hang the persimmons horizontally and surround the flat persimmon layer; The frame member is placed horizontally, and the persimmon layer is placed horizontally from both the top and bottom, and the dried straw mat members are placed on the top and bottom of the persimmon layer and contact the persimmon layer in a horizontal position as hanging members and matting members. The upper and lower ventilation spaces are formed on the upper and lower sides of the upper and lower mesh members, and the mesh members are horizontally oriented and have flat mesh extensions on their upper surfaces to support the lower mesh member. This is a manufacturing tool for dried persimmons, characterized in that a stacking unit in which a lower mesh frame member, a lower straw member, a frame member, an upper straw member and an upper mesh frame member are sequentially placed from the bottom is stacked vertically in a horizontal position in a plurality of stages, with the upper mesh frame member of the lower stacking unit becoming the lower mesh frame member of the next stacking unit.

[0012] Fifth, this is a dried persimmon manufacturing tool characterized in that the lower straw member in the dry state is thicker than the upper straw member in the dry state and is designed to absorb more water. [Effects of the Invention]

[0013] Using these manufacturing methods and tools, the present invention makes it possible to dry a large quantity of persimmons in a small space without leaving any traces of rope marks on the persimmons. First, raw persimmons attached to a string are hung vertically and the persimmons are roughly dried in a rough drying process, and before moving on to the drying and aging process, the persimmons in the process of being turned into dried persimmons attached to the string are subjected to a heat treatment process in a heat source drying treatment chamber to sterilize and prevent mold. Then, the string to which the persimmons in the process of being turned into dried persimmons that have been sterilized and treated with mold in the heat source drying treatment chamber is removed from the heat source drying treatment chamber and the string to which the dried persimmons are attached is stretched horizontally inside a frame member to hang the persimmons horizontally in a persimmon layer formation process in which the persimmons in the process of being turned into dried persimmons attached to the string are hung horizontally inside the frame member to form a persimmon layer surrounded by the frame member.

[0014] After that, the frame members with the ripening persimmons hanging from the strings are stacked in a horizontal position vertically in a combination of the straw members and the net frame members through a multi-layer stacking process, such as a lower net frame member placing process, a lower straw member placing process, a frame member placing process, an upper straw member placing process, and an upper net frame member placing process, and the dried lower straw member made of straw that will be used as a base for the persimmons is placed in a horizontal position on the net frame member with a flat net stretching body on the top surface that maintains the ventilation gap space, and the straw member is placed The frame member with the persimmons hanging horizontally is placed horizontally on top of the frame member, and then a dried upper straw member to be used 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 straw member on top of that, and this process is repeated to perform a stacking process in which the persimmons hanging horizontally on the frame member are stacked in multiple stages so that an air gap space exists on the upper side and the persimmons being developed into dried persimmons are covered above and below with straw members in contact with the dried straw members on the upper and lower sides.

[0015] The frame members with the persimmons hanging horizontally are stacked in multiple stages and stored in a drying room completely covered with a shielding member such as a curtain, and the persimmons are dehumidified by the dry straw members while they are ripened, thereby removing moisture from the persimmons and turning them into dried persimmons. Each of these stages is carried out in order to dry and mature the persimmons being turned into dried persimmons. When sweat appears on the surface of the persimmons being turned into dried persimmons and the straw members become wet, the stacked stages are disassembled and the frame members are hung upright in a large drying room completely covered with a shielding member such as a curtain, and the persimmons being turned into dried persimmons are dried through the disassembly and sweat removal drying stages. Once the surface of the persimmons being turned into dried persimmons has dried, the frame members with the persimmons being turned into dried persimmons are again stacked vertically in multiple stages in a horizontal position with a combination of dry straw members and net frame members, and the straw members and net frame members are combined to dry and mature the dried persimmons.

[0016] By repeating this process, the frame members on which the persimmons are hung during the process of being dried can be skillfully used in combination with the mesh frame members to efficiently remove astringency and dry the persimmons.As a result, by adopting a dried persimmon production determination process in which the persimmons are determined to have become dried when the water activity value of the ripened persimmons measured with a water activity value meter reaches less than 0.8, optimal shipping at room temperature is made possible.

[0017] The moisture is removed by using dry straw pieces above and below the persimmons, and the fermentation of the straw pieces accelerates the ripening of the persimmons as they are being dried, resulting in high sugar content, amber-colored (brownish) dried persimmons.As a result, the dried persimmons made using the straw pieces have the same softness on the outside and inside, and remain soft even after a long period of time. Furthermore, the frame member on which the persimmons being turned into dried persimmons are hung horizontally and hooked to the string body is laid horizontally, and a mesh frame member with a flat top that maintains an air gap space is placed horizontally between the frame member and the dried straw mat member, and the frame members can be stacked vertically in multiple layers in a horizontal position.The presence of the mesh frame member allows the straw mat member to be laid in a horizontal position, allowing the persimmons being turned into dried persimmons to dry and mature evenly, and also making it possible to produce a large amount of dried persimmons in a small space without crushing the persimmons being turned into dried persimmons. Furthermore, if there are gaps in the ceiling of a building, the room will not be ventilated as a general rule, and instead several drying rooms separated by curtains will be created so that each room can carry out the process of making dried persimmons according to the production conditions.

[0018] Using the above method, the roughly dried persimmons are sterilized and mold-proofed in a heat-source drying chamber, and then the frame members holding the persimmons hanging horizontally on strings attached to the dried persimmons are stacked vertically in a horizontal position with the dried straw mat members in a horizontal position, allowing the persimmons to ripen and remove moisture. The persimmons that have been roughly dried for a shorter period of time have more moisture and ripen more quickly. When the persimmons begin to sweat on their surfaces, the stacked frame members are removed and the frame members holding the persimmons hanging horizontally on strings attached to the dried persimmons are hung upright in a large drying room or heat-source drying chamber completely covered with a shielding material such as a curtain. The sweat on the surface of the persimmons is then dried by heating using the air conditioner in the large drying room or the charcoal brazier in the heat-source drying chamber.

[0019] Once the persimmons have dried and absorbed the moisture, the frame members holding the persimmons are placed horizontally on top of the dry lower straw member, which is laid horizontally on the flat mesh of the mesh frame member with ventilation gaps. The dry upper straw member is then draped over the frame member, covering it, and the mesh frame member with ventilation gaps is then placed between them. Repeated stacking of the frame members, straw members, and mesh frame members in a horizontal position, and then the frame members standing upright, allows the moisture in the persimmons to be extracted in about two weeks. The unique frame and mesh frame members devised in this invention are used in combination to carry out these steps, allowing the dry straw members to be laid horizontally, allowing the persimmons to dry and mature evenly while efficiently producing high-quality dried persimmons without crushing.

[0020] As explained above, the shorter the period after rough drying, the more moisture the persimmons retain and the faster they mature. The faster the surface of the persimmons that are being dried will begin to sweat. DryingIn the initial stage of the maturing process, even if the covering of the upper straw member, which serves as the hanging member, is omitted and only the lower straw member, which serves as the base member, is laid, the surface of the persimmons being developed into dried persimmons will begin to sweat, so the process of placing the upper straw member is sometimes omitted from the perspective of work efficiency in laying the straw members.

[0021] In the drying and aging process, persimmons being developed into dried persimmons are dried and aged by the upper and lower straw members, which act as hanging and base members, absorbing moisture and accelerating the drying and aging process. In this case, the upper and lower mesh frame members arranged above and below the upper and lower straw members, which act as hanging and base members, form upper and lower ventilation gap spaces. Therefore, even if the persimmons being dried and aged while sandwiched between the upper and lower straw members are stacked high in multiple layers, they are not stacked in a densely packed state with stagnant air and an anaerobic atmosphere, as in the past, with almost no gaps between the straw members. In this case, the persimmons are stacked with ventilation gap spaces secured above and below. As a result, the persimmons are dried and aged with ventilation secured above and below the persimmon layers sandwiched between the upper and lower straw members. This allows the straw members to absorb moisture and the moisture to evaporate from the surface of the persimmon in a breathable aerobic atmosphere. This promotes rapid and reliable drying and aging without problems such as mold growth, and enables the mass production of high-quality dried persimmons. Furthermore, because there is ventilation space above and below each persimmon layer, drying and ripening can be done more or less uniformly throughout, regardless of the position of the persimmons on each layer or on each floor.

[0022] In this invention, a mesh frame member with a flat mesh extension on its upper surface, which maintains the ventilation gap space, is placed on a base as the lower mesh frame member, with the mesh extension facing upward, to form a lower ventilation gap space. In addition, a lower mesh frame member placement process is adopted in which dried lower straw members, which will serve as persimmon bases, are placed horizontally on the mesh extension of the lower mesh frame member. This allows the lower straw members, which will serve as persimmon bases, to be placed horizontally on the flat mesh extension. By placing the frame member with the persimmon layer formed horizontally on the lower mesh frame member, the persimmons in the layer are placed horizontally on the lower straw members from above, so that all of the persimmons hanging horizontally on the frame members are evenly in contact with the horizontally positioned lower straw members, which are also evenly covered by the dried upper straw members. This allows all of the persimmons hanging horizontally on the frame members to be dried and aged under the same conditions, resulting in the production of high-quality dried persimmons. Furthermore, if the lower straw material in a dried state, which serves as a base for the persimmons, is made thicker and has a greater moisture absorption capacity than the upper straw material in a dried state, which serves as a hanging material for the persimmons, the lower straw material will act like a futon, embracing the persimmons as they are being developed into dried persimmons that are laid horizontally. This, combined with the futon-like action of the upper straw material, will have the effect of more effectively promoting the drying and maturation of the persimmons as they are being developed into dried persimmons. [Brief explanation of the drawings]

[0023] [Figure 1] 1 is a schematic side view of a building showing a cross section of a main part of a dry building of the present invention. [Figure 2] This is a photograph used in place of a drawing showing the outline of the ventilation and drying area on the third floor of the same building. [Figure 3] FIG. 10 is a schematic side view showing the interior of the heat source drying treatment room on the second floor of the same building. [Figure 4] FIG. 10 is an explanatory view of the main part showing the use of the frame member in a hanging state in a drying room. [Figure 5] This is an explanatory diagram of the main parts, showing the heating device and frame members hanging in the drying room, and the straw mat members being placed to dry. [Figure 6] This is a photograph used as a substitute for a drawing, showing the state in which the frame members are hung in the drying room and the state in which the straw mat members are placed to dry. [Figure 7] 1A and 1B are schematic diagrams of a frame member for hanging dried persimmons horizontally, where (A) is a front view and (B) is a side view. [Figure 8] FIG. [Figure 9] 10 is a photograph, substituted for a drawing, showing a perspective view of the surface of a mesh frame member. [Figure 10] 10 is a photograph showing a perspective view of the rear surface of the mesh frame member; [Figure 11] FIG. 2 is a side view showing a cross section of a main part of the mesh frame member. [Figure 12] FIG. 4 is a perspective view showing the back surface of the mesh frame member. [Figure 13] This is a schematic explanatory diagram showing a cross section of the main parts from the front view, in which a frame member, a mesh frame member, and a straw member are placed horizontally and straw members are placed above and below the frame member to form a stacked structure. [Figure 14] This is a schematic explanatory diagram showing a cross section of the main parts from the front view in which a frame member, a mesh frame member, and a straw member are placed horizontally and the straw member is laid under the frame member to form a stacked structure. [Figure 15] This is a photograph in lieu of a drawing showing an oblique view of eight frame members, eight mesh frame members, and a straw mat member stacked horizontally on a mobile cart. [Figure 16] This is a photograph in lieu of a drawing showing an oblique view of eight frame members, eight mesh frame members, and a straw member stacked horizontally on a mobile cart, with the top layer covered by a straw member. [Figure 17] This is a schematic explanatory diagram showing a cross-section of the main parts from a front view of the stacking method in the latter half of the process of drying and aging persimmons in the process of being made into dried persimmons, in which frame members, mesh frame members, and straw mat members are placed horizontally and stacked in layers, with frame members and straw mat members stacked alternately and mesh frame members interposed at every coarse gap. [Figure 18] This is a schematic side view showing a frame member containing persimmons in the process of being turned into dried persimmons with sweat on the surface, which is hung by leaning it against the upper and lower horizontal bars of the heat source drying treatment chamber and dried using the heat source of a charcoal brazier. DETAILED DESCRIPTION OF THE INVENTION

[0024] A method and tool for producing dried persimmons according to an embodiment of the present invention will be described below with reference to the drawings. Figure 1 shows a cross section of a main part of a three-story building 1 in which the method and tool for producing dried persimmons are implemented. The third-floor ventilation drying area 2 is surrounded by transparent glass sliding doors (not shown) that can be opened and closed to allow natural breezes to circulate, and a plurality of cross bars 3 made of wooden horizontal bars or rebars are arranged at the top. A rope-like string 5 made of vinyl string or the like is stretched across the cross bars 3 so that it can be hung so that it can be detached and attached to ten peeled raw persimmons 4 in a vertically suspended state.

[0025] The large drying room 6 on the second floor is surrounded by sliding transparent glass doors (not shown) that can be opened and closed freely, and a window curtain (not shown) hangs down on the inside of the transparent glass door so that the temperature inside the drying room 6 does not change due to the outside air temperature when the window curtain (not shown) is closed. An air conditioner 7 is placed at the top of the drying room 6 as a heating device, and multiple cross beams 8 placed at the top of the drying room 6 are fitted with multiple cross bars 9 made of reinforcing bars or the like. A window curtain is stretched on the inside of the transparent glass door of the drying room 6 so as to be able to open and close freely, and partition curtains are stretched appropriately inside the drying room 6 so as to be able to open and close. These curtains and other shielding members allow the drying room 6 to be shielded into a desired room state such as a large room state or a small room state, and the entire surface is enclosed and closed like a sealed room, allowing the heating and drying effect of the air conditioner 7 to be smoothly achieved. The drying chamber 6, which is a large room completely covered with a shielding member such as a curtain, is effectively utilized to carry out the method and tool for manufacturing dried persimmons of the present invention.

[0026] 1 and 3, a charcoal brazier 13 is installed at the bottom of the heat-source drying chamber 12, which is installed in a corner of the large, room-like drying room 2 on the second floor. The upper part of the charcoal brazier 13 is partitioned off by a heat-perforated iron plate 14 with multiple ventilation holes across the entire surface of the iron plate, so that the heat from the charcoal brazier 13 is evenly distributed throughout the upper drying chamber 12A and the lower drying chamber 12 via the heat-perforated iron plate 14. Multiple upper cross bars 15 and lower cross bars 16 are horizontally installed in parallel rail-like arrangements at the top of the upper drying chamber 12A and the lower drying chamber 12. Persimmons 4 that have been roughly dried in the ventilation drying area 2 on the third floor are transferred to these upper cross bars 15 and lower cross bars 16 while hanging on strings 5, and the upper parts of the strings 5 ​​are attached to the cross bars so that they are hung vertically. The multiple upper horizontal bars 15 and lower horizontal bars 16 are each capable of fastening 120 strings 5, each of which hangs 10 persimmons 4 that are in the process of becoming dried persimmons after rough drying. This means that a total of 240 strings 5 ​​are fastened to the upper horizontal bars 15 and lower horizontal bars 16, and a total of 2,400 persimmons 4 that are in the process of becoming dried persimmons are hung inside the heat source drying treatment chamber 12 at one time.

[0027] The large quantity of persimmons 4, hung vertically with the top of the string 5 fastened to the upper and lower cross bars, are heated to around 30°C by the heat source of the charcoal brazier 13 for approximately 12 hours overnight to disinfect and prevent mold, while accelerating the drying process. The above processing time can be adjusted to around two nights depending on the state of the persimmons 4 during the process of being dried. If the roughly dried persimmons 4 undergoing the process of being turned into dried persimmons are not subjected to the heat treatment process in which heat drying is promoted while the roughly dried persimmons 4 are treated to sterilize and prevent mold using this procedure, and then the subsequent process of making dried persimmons is carried out, mold may grow, resulting in a decrease in quality or the persimmons in the process of being made into dried persimmons may have to be discarded, so it is important to carry out this heat treatment process in order to efficiently produce high-quality dried persimmons.

[0028] 5, 6, and 7, a plurality of frame members 10, which hold the persimmons 4 hanging horizontally while they are being dried and are attached to strings 5, are made of wood and have a rectangular shape with a square frame, and a plurality of string-hanging hook members (metal fittings) 10A are screwed to the inside of the rectangular frame members 10, facing each other, and a vertical-hanging hook (metal fitting) 10B is screwed to the outside of the frame members 10. A rope-like string 5 made of vinyl string or the like, which holds ten persimmons 4 that are being dried, is stretched so that it can be hung on the facing string-hanging hook members 10A, 10A. The timing for hanging the persimmons 4 being developed into dried persimmons horizontally on the frame member 10 is as follows: Namely, the strings 5 ​​to which the persimmons 4 being developed into dried persimmons that have completed the sterilization and mold prevention treatment in the heat source drying treatment chamber 12 are fastened are removed from the heat source drying treatment chamber 12, and multiple strings 5 ​​to which the sterilized and mold-prevented persimmons 4 are fastened are stretched parallel to the frame member 10, thereby hanging the persimmons 4 horizontally and forming a persimmon layer surrounded by the frame member 10, which is the persimmon layer forming process.

[0029] The outer periphery of the frame member 10 is set to a width of 980 mm and a height of 920 mm, and the thickness is set to 40 mm to accommodate the large size of the persimmons being dried. This is done to facilitate the drying and maturation-promoting effect of covering and dehumidifying the persimmons being dried using the dried straw member 11, which will be described later. The place where the straw mat material 11 is stored when not in use for drying and aging the persimmons 4 in the process of being made into dried persimmons is placed on the top of the cross beam 8 in a rolled up or folded state, and the drying of the straw mat material 11 is accelerated by the heated ventilation of the air conditioner 7.

[0030] The straw mat member 11 shown in Figure 8 is of a conventionally known type made by weaving straw into a mat shape, and as shown in Figures 13, 14, 15, 16 and 17, a net frame member 18 (described later) is placed horizontally on a mobile cart 17 with wheels 17A, with a net extension body 20 made of a net member that is flattened and tensioned without sagging, as the upper surface, and a frame member 10 containing persimmons 4 in the process of being dried is placed horizontally on top of the net frame member 18, with a lower straw mat member 11 in a dried state that will serve as a mat for the persimmons, placed horizontally without sagging, and the frame member 10 is placed horizontally on top of the lower straw mat member 11 in a dried state that will serve as a mat for the persimmons, and the frame member 10 is placed horizontally on top of the lower straw mat member 11. The persimmons 4 being dried and stored in the member 10 are laid horizontally from above in the form of a persimmon layer and placed on the lower straw member 11, and the upper straw member placing process involves placing the dried upper straw member 11 in a horizontal position on top of the frame member 10 so that it covers the persimmon layer formed by the persimmons 4 being dried from above, which will serve as the hanging member for the persimmons.Furthermore, a net frame member 18 (described later) is stacked horizontally on top of the frame member 10 with the upper straw member 11 in between, with the net extension body 20 facing up, and the dried lower straw member 11 is laid on top of the net frame member 18. Then, by repeating the above procedure, the lower mesh frame member 18, the lower straw member 11, the frame member 10, the upper straw member 11, the lower mesh frame member 18, the lower straw member 11, the frame member 10, and the upper straw member 11 are alternately stacked in a horizontal position to form a multi-tiered stack vertically, and when about 8 to 10 or even 15 frame members 10 are stacked, the straw member 11 is placed on top of the top frame member 10 to complete the multi-tiered stack on the mobile cart 17.

[0031] When the moisture content of the dried persimmons 4 is high at the beginning of drying, the dried straw mat members 11 may be placed only below the persimmons 4 being dried as shown in Fig. 14. However, as shown in Fig. 13, the dried straw mat members 11 are placed horizontally on the mobile cart 17 with the net extension body 20 facing upward, and the dried straw mat members 11 are laid horizontally on the lower net frame member 18 without bending, so that the dried persimmons 4 are sandwiched between the dried persimmons 4. The frame members 10 containing the persimmons 4 in the process of being dried are placed horizontally on top of the lower koma members 11, and the persimmons 4 in the process of being dried stored in the frame members 10 are placed horizontally and placed on top of the dried lower koma members 11. The dried upper koma members 11 are then placed over the top of the frame members 10, and the lower net frame members 18 are then placed horizontally with the net extension body 20 facing up, stacking them vertically in a horizontal position, and the dried lower koma members 11 are laid on top of the upper net frame members 18. The above procedure is then repeated, stacking the koma members 11, frame members 10, koma members 11, net frame members 18, and koma members 11 alternately in a vertical position in a horizontal position, until about 8 to 10 or even 15 frame members 10 are stacked, and the dried koma members 11 are placed on top of the top frame member 10 to complete the stacking on the mobile cart 17.

[0032] The frame member 10 has eight rope-like strings 5 ​​with ten persimmons 4 being developed into dried persimmons hanging horizontally on each string, so that one frame of the frame member 10 stores 80 persimmons 4 being developed into dried persimmons, and 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 developed into dried persimmons can be loaded onto one mobile cart 17. As mentioned above, the outer periphery of the frame member 10 is set to a width of 980 mm and a height of 920 mm, and the mobile carts 17 are sized to approximate this size, so four mobile carts 17 can be stored per 3.3 m2 of area. Therefore, if eight or ten frame members 10 are stacked vertically in a horizontal position, 2,560 to 3,200 or even 4,800 dried persimmons can be dried and aged persimmons in the process of developing persimmons per 3.3 m2 of area.

[0033] The mobile cart 17 has frame members 10 with persimmons 4 being developed into dried persimmons hung horizontally, and is stacked in multiple layers vertically in a horizontal position by alternately stacking lower mesh frame members 18, lower straw members 11, frame members 10, upper straw members 11, upper mesh frame members 18, lower straw members 11, frame members 10, and upper straw members 11 to form a stacked structure in a horizontal position.By using a method in which mesh frame members 18 with flat mesh extension bodies 20 on their upper surfaces are interposed, the straw members 11 can be laid out in a horizontal position, and multiple layers of each of the above members can be stacked in layers to form a stacked structure, maintaining the horizontal position and preventing tilting vertically, making it possible to stack about 15 frame members 10 in multiple layers.In this case, one mobile cart 17 can carry 1,200 persimmons 4 being developed into dried persimmons, and 4,800 dried persimmons can be dried and aged per 3.3 m2 (3.3 sq. m).

[0034] It is possible to stack more than 15 frame members 10 in multiple layers, but considering the workability, taking into account that the workers are about 160 to 170 cm tall and that many of the workers are elderly, it is efficient to stack up to 15 frames in layers, and if the workers are taller and more energetic, it is possible to stack even more. This is an effect achieved by adopting a configuration in which the frame members 10 are stacked vertically in a horizontal position on top of the movable cart 17, with the mesh frame members 18 interposed between them. In this way, by adopting the method of interposing the mesh frame members 18, the frame members 10 can be stacked vertically in multiple stages in a horizontal position, and the persimmons 4 being developed into dried persimmons can be dried and aged beautifully without being crushed or wrinkled, and as a result, it is possible to accelerate the drying and aging of a large amount 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 and is constructed of wood in a rectangular shape with a square frame, and a mesh body 20 made of a resin mesh member is stretched in a taut state without sagging over the entire surface of the front side of the rectangular outer frame 19. On the back side of the mesh body 20, vertical mesh body support members 21 and horizontal mesh body support members 22 made of metal rods are provided in an intersecting manner, and are designed to have a mesh tension maintaining function of preventing downward sagging of the mesh body 20 and keeping the top surface of the mesh body 20 flat. With the above-mentioned configuration, it is possible to place the lower matting member 11 on the upper surface of the horizontally positioned mesh body 20 without bending and lay it in a horizontal position, and the gap equivalent to the thickness of the outer frame 19 is maintained and functions as a ventilation gap space 23.

[0036] The first floor in Figure 1 is a dried persimmon preparation workroom 24, which facilitates the transport of fresh persimmons harvested from the persimmon fields and is equipped with a stemming machine 25 for removing the stems from the fresh persimmons, and a workbench 26 for performing tasks such as peeling the skin of the fresh persimmons and detachably attaching the peeled fresh persimmons 4 to a rope-like cord 5 for vertical hanging. The fresh persimmons 4 to be dried are attached to the rope-like cord 5 and transported to the ventilated drying area 2 on the third floor by transportation equipment such as an elevator.

[0037] (The rough drying process for raw persimmons) Next, we will explain the operation of the manufacturing method and manufacturing tool for dried persimmons according to the present invention. First, the skin of astringent persimmons such as Saijo persimmons is peeled off to make dried persimmons (4). Ten persimmons (4) are detachably fastened to the knots of a rope-like string (5). Then, many of the strings (5) with ten persimmons (4) fastened to them are hung vertically on multiple horizontal bars (3) of the ventilation drying area (2) on the third floor. Then, with the numerous strings 5 ​​hanging vertically in a bamboo blind-like fashion, sliding transparent glass doors (not shown) are appropriately adjusted to allow natural air to circulate, and the persimmons are roughly dried by ventilating them for a period of 1 to 2 weeks.The shoulders of the raw persimmons 4 used to make dried persimmons will gradually begin to droop, and the persimmons 4 will be transformed into roughly dried persimmons that still retain some of their astringent taste.

[0038] (The heat treatment process used to sterilize and prevent mold during the process of turning persimmons into dried persimmons) When the rough drying process of the raw persimmons is completed, the strings 5 ​​holding the ten persimmons 4 in a hanging state are moved to the heat source drying chamber 12 installed in a corner of the large drying room 2 on the second floor, and the strings 5 ​​are hung vertically on the upper horizontal bars 15 and lower horizontal bars 16 installed horizontally at the top of the upper drying chamber 12A and lower drying chamber 12 in the heat source drying chamber 12, so that the persimmons 4 in the process of being dried are hung vertically. In the present invention, as described above, a total of 240 strings 5 ​​can be hung vertically on the upper horizontal bars 15 and the lower horizontal bars 16, so that 2,400 persimmons can be hung in the heat source drying treatment chamber 12 at one time.

[0039] A charcoal brazier 13 is installed at the bottom 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-transmitting iron plate 14 with multiple ventilation holes across the entire surface of the iron plate. The flame heat from the charcoal brazier 13 heats the perforated heat-transmitting iron plate 14, and simultaneously, the hot air rises through the ventilation holes and is distributed evenly throughout the upper and lower drying chambers 12A and 12B. With the heat-source drying chamber 12 sealed, a large number of persimmons 4 in the process of being turned into dried persimmons are hung vertically by strings 5 ​​within the heat-source drying chamber 12. The heat source of the charcoal brazier 13 heats the persimmons 4 to approximately 30°C, accelerating their drying process for approximately 12 hours, or overnight, to sterilize the persimmons and prevent mold growth. The above-mentioned treatment time may be adjusted depending on the condition of the persimmons 4 in the process of being turned into dried persimmons.

[0040] As described above, the use of charcoal briquettes gently provides warm air and distributes consistent heat throughout the enclosed heat-source drying chamber 12. This allows the roughly dried persimmons to dry evenly, ensuring that the persimmons 4 being developed into a large quantity of dried persimmons have a consistent texture and flavor. In particular, the temperature is maintained constant, allowing the drying process to proceed slowly, regardless of unstable weather or external conditions. This slow drying brings out the sweetness of the persimmons and preserves their deliciousness. A temperature of around 30°C is the optimum temperature range for drying persimmons, and the drying process proceeds evenly, preserving the flavor of the persimmons. Maintaining the indoor temperature of the heat-source drying chamber 12 at around 30°C for a certain period of time reduces humidity, leading to a natural sterilization effect and the expected effect of suppressing the growth of microorganisms and mold.

[0041] Mold is particularly likely to grow on the surface of persimmons when humidity is high and temperatures are too low. By using charcoal briquettes to maintain the appropriate temperature and humidity during drying, a uniform temperature is maintained within the heat source drying chamber 12, which has the advantage of preventing temperature differences and creating cold spots where bacteria and mold can easily grow. Maintaining a uniform temperature allows the drying process to proceed smoothly even when storing and processing large quantities of persimmons, suppressing microbial activity and preventing mold from growing on the persimmons 4 during the subsequent process of turning them into dried persimmons. In this way, the roughly dried persimmons are hung vertically on the strings 5 ​​attached to them, and then heated and dried in a sealed heat source drying chamber 12 to disinfect and prevent mold. This heating process is an important step as it ensures that the persimmons 4 being developed into dried persimmons (described in the subsequent steps below) are disinfected and treated to prevent mold, and the drying and maturation of the persimmons 4 being developed into dried persimmons can be carried out without being affected by mold, allowing high-quality dried persimmons to be produced.

[0042] (The process of hanging persimmons horizontally during the process of drying them to form the persimmon layer) When the mold-preventing process for sterilizing and preventing mold growth on the persimmons 4 being dried in the heat-source drying chamber 12 is completed, the strings 5 ​​holding the ten persimmons 4 in a hanging state are removed from the heat-source drying chamber 12 by unfastening the upper cross bars 15 and lower cross bars 16, and the persimmons are moved into the large drying chamber 6. The strings 5 ​​holding the persimmons 4 are stretched horizontally over the hook members 10A of the frame members 10, so that the persimmons 4 are hung horizontally. In this way, the persimmons 4 do not come into contact with the strings 5, and drying is performed satisfactorily without problems such as leaving traces of the strings on the surface of the persimmons 4 being dried. Furthermore, when the string body 5 is hung horizontally on a string-hanging hook member (metal fitting) 10A inside a frame member 10 that is rectangular in plan view, the persimmon 4 that is being developed into dried persimmons is hung so that the flesh portion does not come into contact with the string body 5. In this embodiment, eight pairs of string hook members 10A are provided on the frame member 10, so eight strings 5 ​​can be hung, and one frame member can hold a total of 80 persimmons 4 being dried. The strings 5 ​​hung on this frame member 10 are configured to hold eight strings 5 ​​from the perspective of ease of handling when manually lifting and moving the frame member 10, but this can also be modified as appropriate, such as by increasing the size of the frame member 10 and increasing the number of string hook members 10A, so that ten strings 5 ​​can be hung.

[0043] (Lower mesh frame member placing process, lower straw member placing process, frame member placing process, upper straw member placing process) However, the persimmons 4 that are being developed into dried persimmons and are hung horizontally on this frame member 10 are being sterilized in the heat treatment process and are being treated with anti-mold to prevent mold, which promotes drying, and so they are dried and aged into dried persimmons through the following dried persimmon development process. First, a lower mesh frame member placing process is performed in which a mesh frame member 18 having a flat mesh body 20 on its upper surface, which holds a ventilation gap space 23, is placed on a wheeled mobile cart 17 as a base, and the mesh body 20 is placed horizontally as a lower mesh frame member so that the mesh body 20 faces upward, thereby forming a lower passage gap space 23; a lower mesh member placing step of placing a lower mesh member 11 in a horizontal position on the upper surface of the net extension body 20 of the lower mesh frame member 18, the lower mesh member 11 being dried and serving as a base for the persimmons 4 being dried; The frame member 10 storing the persimmons 4 in the process of being dried is laid horizontally on top of the lower kamaboko member 11, and the persimmons 4 stored in the process of being dried, which are hung horizontally by the strings 5 ​​attached to the frame member 10, are placed horizontally on the lower kamaboko member 11 in a dried state, forming a persimmon layer. That is, the frame member placing step involves placing the frame member 10 with the persimmon layer formed horizontally on top of the lower mesh frame member 18 with the lower kamaboko member 11 in between, so that the persimmons in the layer are placed horizontally from above on the lower kamaboko member in a dried state. an upper straw member placing step of placing a dried upper straw member 11 in a horizontal position to cover the persimmon layer from above and serve as a hanging member for the persimmon; In order to form an upper ventilation gap space 23 on the upper mesh frame member 11 above the frame member 10, an upper mesh frame member placing process is carried out in which the upper mesh frame member 18 is placed in a horizontal position with the flat mesh body 20 facing upward.

[0044] (multiple layering process, dry aging process) Then, the upper mesh frame member placing step is set as the next lower mesh frame member placing step, and each step from the lower mesh frame member placing step to the upper mesh frame member placing step is repeated multiple times, thereby forming a stack of lower ventilation gap space 23, lower mesh member 11, persimmon layer of frame member 10, upper mesh member 11, upper ventilation gap space 23 from the bottom, stacked vertically in a horizontal position with the upper ventilation gap space 23 of the previous step becoming the lower ventilation gap space 23 of the next step, thereby forming a multiple-step stacking step. The persimmons 4 stacked vertically in a horizontal position in the multi-layer stacking process are stored in a large drying room 6, and the persimmons 4 undergoing the drying and aging process are carried out by removing moisture from the persimmons and drying and aging the persimmons 4 while dehumidifying them with a straw mat member 11 and aging the persimmons 4 during the process of becoming dried persimmons.

[0045] In the drying and aging process, the persimmons 4 that are being developed into dried persimmons are hung and laid by the upper and lower straw members 11, 11, which absorb moisture and accelerate the drying and aging process. In this case, the upper and lower mesh frame members 18, 18 arranged above and below the upper and lower straw members 11, 11 that serve as hanging and laying members form upper and lower ventilation gap spaces 23, 23. Therefore, even if the persimmons 4 that are being developed into dried persimmons are stacked high in multiple layers, they are sandwiched between the upper and lower straw members 11, 11 and are dried and aged in a state where there are almost no gaps and the air is stagnant in a dense anaerobic atmosphere, just by passing through the straw members 11 as in the past. In this case, the persimmons are not stacked in a straight line, but in the present invention, by interposing the upper and lower mesh frame members 18, 18, they are stacked with ventilation gap spaces 23, 23 secured above and below. As a result, the persimmons are dried and aged with ventilation secured above and below the persimmon layer sandwiched between the upper and lower mesh frame members 11, 11. This means that the moisture absorption by the mesh frame member 11 and the moisture evaporation on the surface of the persimmons 4 can be carried out in a breathable aerobic atmosphere, promoting rapid and reliable drying and aging without problems such as mold growth, and enabling the mass production of high-quality dried persimmons. Furthermore, since there is ventilation space provided by the ventilation gap space 23 above and below each persimmon layer, persimmons can be dried and aged uniformly throughout, regardless of the position of the persimmons on each stacking floor or persimmon layer on each floor.

[0046] (Dissection, sweat removal drying process, dried persimmon drying and ripening promotion process, dried persimmon quality assessment process) As described above, in the drying and maturing process, the persimmons 4 are dehumidified by the straw matting members 11 while the persimmons 4 are maturing during the process of turning into dried persimmons. When the persimmons 4 start to sweat on their surfaces and the upper or lower straw matting members 11 become wet, the stacked persimmons are disassembled, and the frame members 10 with the persimmons 4 now hanging horizontally with their sweat-soaked surfaces are hung vertically in the drying room 6. This completes the disassembly and sweat-removal drying process, where the persimmons in the persimmon layer surrounded by the disassembled frame members 10 are dried. a dried persimmon drying and ripening promotion step in which the multi-stage stacking step and drying step are repeated multiple times using a frame member 10 surrounding the persimmon layer that has been dehydrated and dried, thereby accelerating the drying and ripening of the persimmons 4 that are being produced into dried persimmons; A dried persimmon production determination step of determining that the ripened persimmon 4 has become a dried persimmon when the water activity value of the ripened persimmon 4 becomes less than 0.8; The method for producing dried persimmons is characterized in that each of the steps is carried out in sequence.

[0047] In the food processing industry, the basic control of water activity is that for products with a very soft texture, the water activity is 0.8 or higher, and products in this state require vacuum packaging and sterilization. The dry target targeted 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 a year without sterilization. Typical dry products have a water activity of 0.6, and products in this state are considered completely dry. A water activity value of 0.8 or less (0.75 to 0.78) of dried products is an indicator that sterilization is not necessary even when distributed at room temperature, so the water activity value of persimmon 4 during its development into dried persimmons is measured using a water activity meter, and the persimmon is determined to have become a dried persimmon when the water activity value of the ripened persimmon becomes less than 0.8, allowing high-quality dried persimmons to be provided when distributed at room temperature.

[0048] Dismantling and drying the above Aging All or part of the wet koma material 11 disassembled in the process is dried together with the persimmons of the persimmon layer surrounded by the frame material 10, and the dried koma material 11 used in the dried persimmon drying and ripening promotion process includes the disassembled, dried, Aging It contains all or part of the straw mat material 11 that has been dried in the process. As a result, the wet koma material 11 is dried by utilizing the process of drying together with the persimmons of the persimmon layer surrounded by the frame material 10, so the drying cost is low in terms of expense, and the wet koma material 11 can be returned to a dry state and reused many times, which is cost-effective due to the reuse of the koma material 11.

[0049] When the moisture content of the persimmons 4 in the process of being dried is high in the early stages of drying, the dried straw members 11 may be placed only below the persimmons 4 in the process of being dried, as shown in Figure 14, and the placement of the upper straw members 11 may be omitted to improve the efficiency of the stacking work. However, as a general rule, as shown in Figure 13, the net frame members 18 are placed horizontally on the moving cart 17 with the net member 20 facing up, so that the dried straw members 11 are placed above and below the persimmons 4 in the process of being dried, sandwiching the persimmons 4 in the process of being dried. The frame member 10 containing the persimmons 4 in the process of being turned into dried persimmons is placed horizontally on top of the lower koma member 11 in a dried state that has been laid on top of the net frame member 18, and the persimmons 4 in the process of being turned into dried persimmons that are stored in the frame member 10 are placed horizontally on the lower koma member 11, and the upper frame member 11 in a dried state is covered on top of the frame member 10, and the net frame members 18 are then stacked horizontally with the net extension body 20 facing up, and the lower koma member 11 in a dried state is laid on top of the net frame member 18 in a horizontal state. Then, by repeating the above procedure, the straw mat members 11, frame members 10, straw mat members 11, mesh frame members 18, and straw mat members 11 are alternately stacked in a horizontal position and vertically stacked in layers, and when about 8 to 10 or even 15 frame members 10 are stacked, the top frame member 10 is covered with dried straw mat members 11 to complete the stacking on the mobile cart 17.

[0050] The persimmons 4 in the process of being dried are sandwiched from above and below by the covering drying mat material 11, and the moisture of the persimmons 4 in the process of being dried is removed and dehumidified, so that the sugar in the persimmon releases the moisture, increasing the degree of ripening of the persimmons and allowing them to dry while removing the moisture. In this case, if the lower straw member 11 in the dry state is set to be thicker and have a larger moisture absorption capacity than the upper straw member 11 in the dry state, the lower straw member 11 will act like a futon and will embrace the persimmons 4 that are being developed into dried persimmons, which, combined with the futon-like action of the upper straw member 11, will have the effect of more effectively promoting the drying and maturing of the persimmons 4 that are being developed into dried persimmons. The thickness of the lower straw member 11 may be such that a single piece of dried straw member 11 is used, but when preparing straw members that are twice as long as the frame member 10 and laying them down, the straw members 11 can be folded and used in two layers, which will allow the straw member 11 to exhibit a better fermentation effect.

[0051] In the present embodiment, a mesh frame member 18 having a flat mesh body 20 on its upper surface is used as a reference, and frame members 10 are placed in a horizontal position on the top surface of the mesh frame member 18, which is in a horizontal position, to form a stacked structure in multiple layers, whereby frame members 10 with 80 persimmons being made into dried persimmons hung horizontally on a single mobile cart 17 can be stacked vertically in a horizontal position without tilting, forming multiple layers.Frame members 10 may be stacked in 8 to 10 or even 15 layers, but the structure of the ventilation gap space 23 in the horizontal mesh frame member 18, which is placed on the top surface of the frame member 5, can prevent a total of 640 to 800, or even 1,200 persimmons being made into dried persimmons, and the work of removing moisture can be carried out smoothly without being crushed. The movable carriages 17 can be easily moved to the desired drying and aging location, and four movable carriages 17 can be quickly concentrated and arranged per tsubo (approximately 3.3 m2). Therefore, the persimmons 4 undergoing the process of being dried into a large amount of dried persimmons can be smoothly dried and ripened in a small space while maintaining their quality.

[0052] As the dried straw members 11 absorb the moisture from the persimmons and become saturated, the straw members 11 gradually become damp, and the persimmons 4 being made into dried persimmons begin to sweat, though not to the point of water droplets, on their surfaces in relation to the frame members 10 and straw members 11. When this state is reached, the frame members 10, net frame members 18, and straw members 11 that contain the persimmons 4 being made into dried persimmons are removed from their stacked state, and the frame members 10 are hung upright on horizontal bars 8 located at the top of the drying chamber 6, so that the persimmons 4 being made into dried persimmons are hung horizontally. The air conditioner 7 is operated to heat and ventilate the drying chamber 6, setting the temperature to around 20°C to 30°C and the humidity to around 60% or less, and the persimmons 4 being made into dried persimmons are dried. Furthermore, moistened straw mat members 11 can be stored and dried by being rolled up or folded on the cross beams 8 in the drying room 6, and then heated and ventilated by the air conditioner 7. The surface of the dried persimmons is then dried again by placing the frame member 10 containing the developing persimmons 4 on top of the dried lower straw mat members 11, which are laid without sagging on the top surface of the net extension body 20 of the lower net frame member 18, and covering the frame member 10 with the dried upper straw mat member 11. Then, the net frame member 18 is placed on top of that with the net extension body 20 facing up, and the lower straw mat members 11, frame member 10, and upper straw mat members 11 are stacked vertically in a horizontal position, and this process is repeated until the water is removed from the developing persimmons in a vertically stacked horizontal position.

[0053] These repeated operations can be smoothly carried out hygienically without the worker's hands needlessly touching the persimmons 4 being turned into dried persimmons and without damaging the persimmons 4 being turned into dried persimmons, by using a frame member 10 which hangs the persimmons 4 horizontally and is fastened to a string body 5. Although the procedure for drying persimmons 4 in the process of being transformed into dried persimmons with sweat on the surface has been explained using an air conditioner 7 in a drying room 6, as shown in Figure 17, it is also possible to hang the frame member 10 containing persimmons 4 in the process of being transformed into dried persimmons with sweat on the surface by leaning it against the upper horizontal bar 15 and lower horizontal bar 16 of the heat source drying treatment chamber 12 and dry it using the heat source of a charcoal brazier 13.

[0054] The specific steps of the dried persimmon manufacturing method from the beginning are explained below. In the first step, the persimmons are peeled, ventilated, and then sterilized for 7 days. The persimmons 4 are then hung horizontally on the frame members 10 and attached to the frame members 10. dried persimmonThen, the net frame member 18 is placed on the movable cart 17 in a horizontal position with the net extension body 20 facing upward, and a dried straw member 11 made of straw is placed in a horizontal position on the upper surface of the flat net extension body 20 of the placed net frame member 18. The frame member 10 is then placed on its side in a horizontal position so that the persimmons 4 being dried in the horizontal hanging process are in a horizontal hanging state and in contact with the straw member 11. The net frame member 18 is placed in a horizontal position with the flat net extension body 20 on top, and the dried net member 11 is placed on top of it, and this process is repeated to form dried persimmons hung horizontally on the frame member 10, with the persimmons 4 in the process of growing being in contact with the dried net member 11 on the top and bottom, with the air gap space 23 of the net frame member 18 on the top side, and the frame member placing process is repeated multiple times to stack multiple levels of frame members 10 vertically in a horizontal position.

[0055] The frame members 10 are stacked vertically in a horizontal position as described above, and in a state where the mesh frame members 18 form the ventilation gap space 23, the mesh extension body 20, the lower straw member 11 placed in a horizontal position on the flat surface of the mesh member 20, the frame member 10 for storing the persimmons 4 being made into dried persimmons being placed horizontally on the upper surface of the straw member 11, and the upper straw member 11 is placed on top of it in a horizontal position, and the upper side of the straw member 11 covering the persimmons 4 being made into dried persimmons is placed on top of it in a horizontal position. The stacking process is carried out multiple times to form a vertical structure in a horizontal position that creates a space 23, and a frame member 10 is placed on the top surface of the mesh body 20 of the uppermost mesh frame member 18 of the stack, and the mesh member 11 is covered and stacked vertically in a horizontal position.When this stacking process is carried out, 15 frame members 10 each with 80 persimmons 4 in the process of being developed into dried persimmons attached are stacked in multiple levels on a mobile cart 17 and stacked vertically in a horizontal position, and 1,200 persimmons 4 in the process of being developed into dried persimmons are placed on one cart and ready to dry and mature. The first time, the persimmons 4 contain a lot of moisture, so the straw mat 11 can be placed only on the underside of the frame member 10, as shown in Figure 14. However, if the straw mat 11 is placed on only one side of the persimmons 4 that are being dried, only the side that is in contact with the straw mat 11 will turn amber, so in the next stage, the persimmons 4 must be stacked carefully so that the side that was not in contact with the straw mat 11 faces the straw mat 11.

[0056] In this way, after six hours of stacking, the persimmons 4 that are turning into dried persimmons turn amber and begin to sweat on the surface due to the action of the straw mat material 11. The straw mat material 11 also becomes wet due to the moisture released by the persimmons 4 that are turning into dried persimmons. When this state is reached, the stacked structure of the frame members 10, mesh frame members 18, and straw mat members 11 containing the persimmons 4 being made into dried persimmons is dismantled, and the frame members 10 are hung upright on cross bars 8 arranged at the top of the drying room 6, leaving the persimmons 4 being made into dried persimmons hanging horizontally. The air conditioner 7 is operated to heat and ventilate the drying room 6 to set the temperature to around 20°C to 30°C and the humidity to around 60% or less, thereby drying the persimmons 4 being made into dried persimmons. Furthermore, the moist and damp straw mat material 11 can be stored and rolled up or folded on the cross beams 8 located in the ceiling of the drying room 6, and then dried by the heating and ventilation of the air conditioner 7. The persimmons 4 and straw mat material 11 that are turning into dried persimmons will dry in about 24 hours.

[0057] The second time, following the same procedure as the first time, the straw mat members 11 were positioned above and below the persimmons 4 being dried, and 15 frame members 10, each with 80 persimmons 4 being attached, were stacked in multiple layers on a mobile cart 17, stacking them vertically in a horizontal position, so that 1,200 persimmons 4 being dried persimmons were ready to dry and mature on one cart. Then, 12 hours after stacking, the straw mat members 11 caused the persimmons 4 being dried to turn amber and begin to sweat on their surface. The straw mat members 11 also became wet due to the moisture released by the persimmons 4 being dried. When this state is reached, the stacked state of the frame members 10, net frame members 18, and straw mat members 11 that store the persimmons 4 in the process of being dried is dismantled, and the same procedure as the first time is followed to dry the persimmons 4 in the process of being dried and the straw mat members 11. After this, the persimmons 4 in the process of being dried and the straw mat members 11 will be dry in about 15 hours. At this point, the astringency of the dried persimmons 4 has disappeared.

[0058] The third time, following the same procedure as the first and second times, the straw mat members 11 were positioned above and below the persimmons 4 being dried, and 15 frame members 10, each with 80 persimmons 4 being attached, were stacked in multiple layers on a mobile cart 17, stacked vertically in a horizontal position, and 1,200 persimmons 4 being dried persimmons were placed on one cart, ready to dry and mature. After 24 hours (a full day) of stacking, the persimmons 4 being dried, which have turned amber due to the action of the straw mat members 11, begin to dry and ferment, and sweat begins to form on the surface. The straw mat members 11 also become moist due to the moisture released by the persimmons 4 being dried. When this state is reached, the stacked state of the frame members 10, net frame members 18, and straw mat members 11 that store the persimmons 4 in the process of being dried is dismantled, and the same procedure as the first and second times is followed to dry the persimmons 4 in the process of being dried and the straw mat members 11. After this, the persimmons 4 in the process of being dried and the straw mat members 11 will be dry in about 12 hours.

[0059] The fourth time, following the same procedure as the first, second, and third times, the straw mat members 11 were positioned above and below the persimmons 4 being dried. 15 frame members 10, each holding 80 persimmons 4, were stacked vertically in a horizontal position on a mobile cart 17. This resulted in 1,200 persimmons 4 being dried and aged on one cart. After 48 hours (two full days) of stacking, the persimmons 4, which had turned amber due to the action of the straw mat members 11, began to dry and ferment, sweating on their surfaces. The straw mat members 11 also became moist due to the moisture released by the persimmons 4 being dried. When this state was reached, the stack of frame members 10, mesh frame members 18, and straw mat members 11 containing the dried persimmons 4 was dismantled, and the persimmons 4 and straw mat members 11 were dried following the same procedure as the first, second, and third times. Then, in about six hours, the persimmons 4 and the straw mat material 11 that are being turned into dried persimmons will dry.

[0060] By the fifth time, the persimmons 4 being made into dried persimmons have finished drying and are ready for shipment. Following the same procedure as the first, second, third, and fourth times, the straw mats 11 are positioned above and below the persimmons 4 being made into dried persimmons, and 15 frames of frame members 10, each with 80 persimmons 4 being made into dried persimmons, are stacked vertically in a horizontal position on a mobile cart 17, and 1,200 persimmons 4 are ready for the final drying and aging process on one cart. The persimmons 4 being made into dried persimmons are measured with a water activity meter, and when the water activity reaches less than 0.8, say 0.7, they are packaged and ready for shipment. If the water activity value is 0.8 or higher, there is a risk of mold growing at room temperature, and if the water activity value of a dried product is 0.8 or lower (0.75 to 0.78), it is an indicator that sterilization is not necessary even when distributed at room temperature, so 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 dried straw material 11, the moisture in the persimmons is absorbed by the straw material 11, and at the same time the astringency disappears and the persimmons mature, resulting in attractive dried persimmons 4 with a high sugar content and a brownish amber color, and high-quality dried persimmons 4 in which both the outer surface and the inner flesh are soft are produced. As the drying and maturation process progresses and the persimmons 4 that are being turned into dried persimmons begin to wilt, there is less chance that they will be crushed and deformed by the pressure of the straw members 11. Therefore, when the persimmons 4 that are being turned into dried persimmons are in a state where they are less likely to be crushed before they are finished, as shown in Figure 17, a frame member 10 that stores the dried persimmons 4 in a horizontally suspended state is placed horizontally on top of the straw members 11, and the straw members 11 cover the top of it. The frame member 10 is placed on top of the straw members 11 and covered with the straw members 11. A mesh frame member 18 with a ventilation gap that is placed on top of the frame member 10 is placed between every 3 to 4 levels of the frame members 10 that are hanging horizontally with the dried persimmons hooked to the strings, and the straw members 11 are placed above and below the dried persimmons 4, increasing the contact between the dried persimmons 4 and the straw members 11. The straw members 11 that cover the dried persimmons 4 dehumidify the persimmons while ripening them, and the moisture is removed from the persimmons to quickly turn them into dried persimmons. Furthermore, the drying room 6 can be divided appropriately using partition curtains (not shown), so that the drying room 6 can be made into a large room or a small room depending on the drying condition or quantity of persimmons.

[0062] One of the advantages of this invention is that it shortens the time required for vertical hanging drying of persimmons attached to strings from about one month to about two weeks, thereby shortening the rough drying cycle for fresh persimmons and allowing for efficient rough drying of fresh persimmons even with a reduced space required for the third-floor ventilation drying area 2. Furthermore, during the final drying process, the temperature inside the closed drying room is set to 20-30°C and the humidity to 40-60% or less using an air conditioner or other device. Even in low-lying areas prone to fog, the drying room of this invention can be used to maintain a constant temperature and humidity. The persimmons attached to the strings are dried using a combination of frame members, straw mats, and net frame members, which hang the persimmons horizontally during their development. By repeatedly stacking and disassembling the frame members, straw mats, and net frame members, which hang the persimmons horizontally during their development, depending on the drying status of the persimmons, the persimmons are dried in about two weeks, and their sugars are released from the persimmons during their development, releasing their sugars onto the surface of the persimmons. In this way, a large amount of dried persimmons can be produced indoors in an all-weather environment with limited space, and dried persimmons can be produced even in lowlands where fog is generated and which have traditionally been unsuitable for producing dried persimmons. In addition, since the closed system does not use wind and the drying is done without relying on wind, the surface of the persimmons is softened, and the moisture is naturally removed by the straw mat material, so the dried persimmons are highly ripe, have a high sugar content, and are excellent in quality.

[0063] Before the roughly dried persimmons are transferred to the drying and aging process, they are sterilized and mold-prevented in a heat source drying room, which makes them less likely to develop mold during the drying and aging process, keeping them soft and allowing them to be stored for a long period of time. During the drying and aging process in the drying room, the persimmons are hung horizontally, so the cord and the flesh of the persimmon do not come into contact, resulting in dried persimmons with a good appearance and no knots. The use of a frame and a mesh frame that hang the dried persimmons attached to the cord horizontally allows the straw mat to be laid horizontally without bending, allowing all persimmons to be dried and aged evenly, and various tasks can be carried out efficiently without damaging the dried persimmons. As a result, even in a small space, a large amount of dried persimmons can be dried efficiently with improved quality, and the resulting dried persimmons have a flavor and softness not found in conventional products, contributing to improved eating quality.

[0064] As described above, according to the method for producing dried persimmons of the present invention, 1) The lower straw member can be laid horizontally on top of a net frame member having a flat net-extending body on its upper surface placed horizontally on a cart, and a frame member for storing persimmons as they are being dried and forming a persimmon layer is placed horizontally on top of the lower straw member to cover the upper straw member, and the net frame member is placed horizontally on top of that, and the lower straw member, frame member, and upper straw member can be stacked vertically in a horizontal position without tilting, using the net frame member having a flat net-extending body on its upper surface as a reference, so that even if the frame members are stacked up to about 15 frames, multiple layers can be stacked stably. 2) This makes it possible to produce large quantities of dried persimmons using less space. In the case of the present invention, four carts can be stored per 3.3 m2 (1.3 sq. m) of floor space, so by stacking around 15 frame members vertically in a horizontal position in multiple layers, the persimmons that are currently being developed can be dried and aged into 4,500 to 5,000 dried persimmons per 3.3 m2 (1.3 sq. m). 3) The persimmons are dried and aged using straw mats, so the surface of the persimmons does not wrinkle during the process of drying, resulting in beautiful dried persimmons. 4) The dried persimmons are aged using straw mats, so they do not revert to their bitterness even when heated. This makes it possible to produce processed products without worrying about the bitterness reverting during the heat treatment process. 5) After peeling, the persimmons can be shipped in about 20 days, which is an advantage as it takes 10 days less than the usual process of making dried persimmons. 6) The persimmons are initially dried by ventilation for about a week, so that they have no knots and do not get moldy. It has the following advantages:

[0065] Incidentally, the effect of using dried straw materials on persimmons in the process of being dried is generally said to be that by surrounding the persimmons in the process of being dried with dried straw materials, the moisture in the persimmons comes to the surface, a phenomenon that is mainly related to the fermentation process. Fermentation does not progress easily when the straw is dry on its own. In other words, dry straw alone has little sugar, which limits microbial activity, but if there are persimmons near the straw that are in the process of being dried, the sugars in the persimmons will aid the microbial activity and promote the fermentation of the straw. Persimmons also contain a lot of water, and the water they release can increase the humidity of the straw, making it easier for the straw to ferment. Persimmons are very sweet and rich in sugars (mainly fructose and glucose). The microorganisms that ferment them (mainly bacteria and yeast) use the 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 straw's components (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 to the surface of the persimmon. Meanwhile, persimmons themselves do not ferment, but the flesh of the persimmon naturally produces ethylene gas during the ripening process, which can cause the fruit to ripen. Surrounding the persimmon with dry straw does not directly cause the persimmon to ferment as it develops into a dried persimmon. As the dry straw ferments, the surrounding environment becomes warmer and more humid, making it easier for moisture to be drawn to the surface of the persimmon as it develops into a dried persimmon. In other words, fermentation occurs in the dry straw, and the resulting heat and humidity draw moisture to the surface of the persimmon as it develops into a dried persimmon.

[0066] As described above, surrounding persimmons undergoing the process of becoming dried with dry straw creates an environment for fermentation to proceed internally while retaining moisture from the outside. This fermentation environment promotes the activity of microorganisms (primarily yeast and bacteria), making fermentation more likely to occur on the surface of the persimmon as it turns into dried. Next, as fermentation progresses through the movement and evaporation of moisture, heat and gas (especially carbon dioxide) are generated as sugars and other components break down inside the persimmon. This heat draws moisture from the inside of the persimmon as it turns into dried, transferring it to the surface. Furthermore, the environment surrounded by dry straw increases humidity, facilitating the evaporation of moisture from the surface of the persimmon. The reason moisture appears on the surface of the persimmon is that as fermentation progresses around the straw, dew forms on the surface, and the moisture in the persimmon comes out. This moisture is drawn out and expelled by fermentation, giving the persimmon a moist, sweaty appearance as it turns into dried. This process aids in the drying and ripening of the persimmon, further enhancing its sweetness. The moisture that comes out of the surface of the persimmon makes it easier to finish it as a dried persimmon.

[0067] Dried persimmons fermented in dried straw have the advantage of not reverting to astringency even when heated. The reason for this is believed to be the transformation or decomposition of astringent components (especially tannins) during the fermentation process. This is explained as follows: During the fermentation process, microorganisms (such as yeast and bacteria) break down the sugars and other components of the persimmon. During this process, the astringent component, tannin (a type of polyphenol), contained in persimmons, changes. As fermentation progresses, the tannins change from insoluble to soluble through the action of enzymes and acids, reducing the astringency. The astringency is inactivated by acetylation of tannins, which causes astringency. Fermentation changes this chemical structure, suppressing the astringency. This prevents astringency from reappearing even when the dried persimmons are heated. The maturation effect of fermentation is that the straw surrounding the persimmons maintains constant temperature and humidity, creating an environment conducive to fermentation of the persimmon's sugars.

[0068] This fermentation process removes most of the astringency beforehand, so the dried persimmons are already sweet and ripe, and the astringency will not return even if heat is applied. When making dried persimmons, the astringency is generally removed by blanching in hot water, but the astringency is also naturally removed during the fermentation process surrounded by straw. The change in the astringent components caused by fermentation does not revert even when heat is applied, so there is no need to worry about the astringency returning. In this way, by surrounding the persimmon with straw and fermenting it, the astringent components of the persimmon are changed and broken down beforehand, so even if heat is applied to the dried persimmon, the astringency will not return.In this invention, by effectively combining the straw material that has these functions with the frame material and mesh frame material, it is possible to produce high-quality dried persimmons.

[0069] Furthermore, if new rice straw immediately after harvesting is used as the straw that makes up the dried koma components, although the new straw still retains a greenish tint and has a refreshing, clean smell, the smell of this new straw tends to permeate and remain in the persimmons that are being dried, which can cause problems such as the smell of new straw being very bothersome when tasting the dried persimmons. For this reason, it is better to use straw that has been left to rest for more than a year after harvest so that the smell of straw is less likely to come out, and in this invention, taking this into consideration, the straw that makes up the dried koma components is used that has been left to rest for more than a year after harvest so that the smell of straw is less likely to come out, and the dried persimmons are dried and aged to produce high-quality dried persimmons. like We are taking this into consideration. [Explanation of symbols]

[0070] 1. Building 2 Ventilated drying area 3 Horizontal bars 4 Dried persimmons 5. String body (vinyl rope) 6 Drying Room 7. Air Conditioning 8 Crossbeam 9 Horizontal bars 10 Frame members 11 Recommended parts 12 Heat source drying treatment room 13 Charcoal Brazier 14 Perforated heat-transmitting iron plate 15 Upper crosspiece 16 Lower crosspiece 17 Cart 18 Mesh frame members 19 Outer Frame 20 Netting body (netting member) 21 Net support member (vertical direction) 22 Net support member (horizontal direction) 23 Ventilation gap space 24 Dried persimmon preparation room 25 Stem removal machine 26 Workbench

Claims

1. A method for producing dried persimmons, the method comprising: A rough drying process in which a string body holding a plurality of peeled raw persimmons is hung vertically in a ventilated drying area and ventilated and dried to dry the persimmons; Following the rough drying process, the strings on which the roughly dried persimmons are fastened are hung vertically, and the persimmons are heated and dried in a closed, heat source drying treatment chamber to sterilize and prevent mold from forming in the process of being dried. A persimmon layer forming process is performed by removing the string bodies, to which the persimmons being developed are fastened, from the heat source drying treatment chamber after the sterilization and mold prevention treatment in the heat source drying treatment chamber, and stretching the string bodies, to which the persimmons being developed are fastened, in parallel to a frame member on the sterilized and mold prevention treated dried persimmons, to form a persimmon layer in which the persimmons are hung horizontally and surrounded by the frame member. A lower mesh frame member placement process for forming a lower ventilation gap space by placing a mesh frame member having a flat mesh body on the upper surface thereof, which holds the ventilation gap space, in a horizontal position on a base as a lower mesh frame member so that the mesh body faces upward; a lower mesh member placing step of placing a lower mesh member in a horizontal position on the net extension body of the lower mesh frame member, the lower mesh member being used as a base for the persimmons being dried; a frame member placing step in which the frame member on which the persimmon layer is formed is placed horizontally on the lower mesh frame member with the lower mesh member interposed therebetween, so that the persimmons in the horizontally positioned persimmon layer are placed horizontally on the lower mesh member from above; an upper straw member placing step for placing a dried upper straw member in a horizontal position so that the upper straw member will be used as a hanging member for the persimmon so as to cover the persimmon layer from above; an upper mesh frame member placing step for placing the upper mesh frame member in a horizontal position on the frame member with the flat mesh body facing upward to form an upper ventilation gap space on the upper mesh frame member; a multi-tier stacking step in which the upper mesh frame member placing step is set as the next tier lower mesh frame member placing step, and each step from the lower mesh frame member placing step to the upper mesh frame member placing step is repeated multiple times, so that the stack consisting of, from bottom to top, lower ventilation gap space, lower mesh member, persimmon layer, upper mesh member, and upper ventilation gap space is stacked vertically in a horizontal position with the upper ventilation gap space of the previous tier becoming the lower ventilation gap space of the next tier; a drying and aging process in which the persimmons stacked in a horizontal position in multiple vertical layers in the multiple-layer stacking process are stored in a drying room and the persimmons are aged while being dehumidified with straw mats to remove moisture from the persimmons, thereby drying and aging the persimmons; In the drying and ripening process, the persimmons are dehumidified using straw matting materials while they are being ripened into dried persimmons. When sweat appears on the surface of the persimmons and the upper or lower straw matting materials become wet, the stacked persimmons are disassembled, and the frame members with the persimmons now hanging horizontally with their sweat-soaked surfaces are hung vertically in a drying room, where the persimmons in the persimmon layer surrounded by the disassembled frame members are dried by removing the sweat. A dried persimmon drying and aging promotion process in which the multi-stage stacking process and the drying and aging process are repeated multiple times using a frame member that surrounds the persimmon layer where the persimmon has been dehydrated and dried, thereby accelerating drying and aging into dried persimmons; A dried persimmon production determination step of determining that the dried and aged persimmon has become a dried persimmon when the water activity value of the dried and aged persimmon becomes less than 0.8; A method for producing dried persimmons, characterized in that each of the steps is carried out sequentially.

2. All or part of the wet koma material disassembled in the disassembly and drying process is dried together with the persimmons of the persimmon layer surrounded by the frame material, A method for producing dried persimmons as described in claim 1, characterized in that the dried straw materials used in the multi-layer stacking process in the dried persimmon drying and aging promotion process include all or part of the straw materials that have been dried in the disassembling and drying and aging process.

3. 2. The method for producing dried persimmons according to claim 1, wherein the step of placing the upper matting member can be omitted in the first half of the drying and maturing step when the persimmons during the development have a high moisture content and the surface of the persimmons undergoing the development can begin to sweat.

4. The persimmons are roughly dried by hanging a string attached to the persimmons in the vertical direction and ventilating them in a ventilated drying area, and then the roughly dried persimmons are further heated and dried in a closed heat source drying chamber to turn them into dried persimmons that have been sterilized and mold-proofed, and the sterilized and mold-proofed persimmons are then made into dried persimmons. The dried persimmon manufacturing tool is The string body to which the persimmons are attached is removed from the heat source drying treatment chamber, and the dried persimmons are sterilized and mold-proofed in the heat source drying treatment chamber. A frame member formed in a state in which a plurality of string bodies to which persimmons are attached during the sterilization and mold prevention treatment of dried persimmons are stretched in parallel to hang the persimmons horizontally and surround the flat persimmon layer; The frame member is placed horizontally, and the persimmon layer is placed horizontally from both the top and bottom, and the dried straw mat members are placed on the top and bottom of the persimmon layer and contact the persimmon layer in a horizontal position as hanging members and matting members. The upper and lower ventilation spaces are formed on the upper and lower sides of the upper and lower mesh members, and the mesh members are horizontally oriented and have flat mesh extensions on their upper surfaces to support the lower mesh member. This dried persimmon manufacturing tool is characterized in that a stacking unit in which a lower mesh frame member, a lower straw member, a frame member, an upper straw member and an upper mesh frame member are sequentially placed from the bottom is stacked vertically in a horizontal position in a plurality of stages, with the upper mesh frame member of the lower stacking unit becoming the lower mesh frame member of the next stacking unit.

5. 5. The dried persimmon manufacturing tool according to claim 4, wherein the lower straw member in the dry state is thicker than the upper straw member in the dry state and is designed to absorb more water.

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