Persimmon Jam Packaging and Plum Enzyme Treatment
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Solution Overview
Problem
Conventional methods for drying persimmons result in poor storability due to moisture loss, contamination, and rapid deterioration, leading to quality and marketability issues, and existing solutions with added ingredients like ginseng and green tea do not effectively prevent corruption.
Innovation Solution
A method involving semi-dried persimmons treated with a plum enzyme, which includes mixing sugar with plums and aging the mixture, followed by soaking semi-dried persimmons in the enzyme, then heating to create persimmon jam, and packaging in a syringe-type container for long-term storage and convenience.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If persimmons are dried to outside air, then drying process is simple, but external microorganisms and dirt attach easily causing unsanitary conditions and poor storability
Solution Approach 1:
The patent introduces a drying chamber as an intermediary controlled environment between the persimmons and external air. This chamber allows drying to proceed while preventing direct contact with external microorganisms and dirt, thus maintaining both drying simplicity and storability.
Solution Approach 2:
The drying chamber creates a controlled atmosphere that protects persimmons from harmful external elements during the drying process, effectively providing an inert environment that prevents contamination while allowing moisture removal.
2Ease of manufacture
If persimmons are dried in exposed state to external environments, then drying is straightforward, but temperature difference and dew cause wrinkles and surface hardening deteriorating quality
Solution Approach 1:
The drying chamber provides a controlled environment that eliminates exposure to external temperature fluctuations and dew, preventing surface defects while maintaining drying efficiency.
Solution Approach 2:
The patent controls environmental parameters (temperature, humidity) within the drying chamber to optimize the drying process, preventing surface hardening and wrinkles while maintaining drying effectiveness.
3Adaptability or versatility
If ginseng and red ginseng ingredients are added to dried persimmon, then functionality is improved, but deterioration and corruption proceed quickly reducing storability
Solution Approach 1:
The patent replaces long-term storage-dependent functional additives (ginseng) with a preservation method that creates a stable, long-lasting product without requiring additional functional ingredients that accelerate deterioration.
Solution Approach 2:
The patent removes the problematic functional additives (ginseng, red ginseng) that cause rapid deterioration, relying instead on proper drying and packaging to maintain both functionality and storability.
4Reliability
If persimmon is dried to reduce moisture and puckery taste, then conservativeness increases and sweet taste improves, but browning phenomenon causes dark red color loss of goods value
Solution Approach 1:
The drying chamber creates a controlled atmosphere that prevents oxidation and browning during the drying process, allowing moisture reduction and taste improvement while maintaining attractive color and appearance.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method enhances storability and flavor of persimmon jam by incorporating plum's functional properties, improving marketability and consumer preference while maintaining food hygiene through airtight packaging.
Implementation Method 1
the acidic taste thereof is weak... the ingredient of the puckery taste is called tannins... soaking 100 parts by weight of the semi-dried persimmon in 100 parts by weight of the plum enzyme to be aged for 24 hours
Implementation Method 2
a plum enzyme preparing step (S200) for mixing 100 parts by weight of a sugar to 100 parts by weight of a plum, injecting the mixture into an aging container and then, aging the mixture for 90 ∼110 days therein so as to prepare a plum enzyme
Implementation Method 3
a heating step (S500) for injecting a mixture included in the water into a heating cooker and heating at a temperature of 80 ∼100° C. until an occurrence of bubbles
Implementation Method 4
heating at a temperature of 80 ∼100° C. until an occurrence of bubbles... boiling it down so as to make the persimmon jam
Implementation Method 5
a product finishing step (S700) for putting the persimmon jam in a prepared persimmon jam packaging container to be sealed
Data Source
AI summary
A method for preparing persimmon jam by using a persimmon and Prunus mume, and a packaging container for the long-term storage and convenient use thereof. The method for preparing persimmon jam by using a persimmon and Prunus mume provides storability and the specific flavor and taste of persimmon jam by adding a functional material of Prunus mume to semi-dried persimmons so as to prepare the persimmon jam, and a packaging container provides the long-term storage and convenient use.