JP2000287639A - Production of processed food of sweet persimmon and processed food of the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a simple processing method of sweet persimmon capable of tasting flavor of the sweet persimmon through a year and a processed food of the sweet persimmon produced by the method and capable of preserving for a long period of time. SOLUTION: This method for processing sweet persimmon is composed of a process obtaining a fruit juice of a sweet persimmon by pulverizing the sweet persimmon removed fruit skin, the calyx and a seed with a mixer, a process adding a persimmon tannin solution, and a sweet sake, as necessary, to the resultant fruit juice of the sweet persimmon and mixing, a process putting the resultant mixture into a cooking pot and heating while stirring and boiling, and a process pouring the heated and boiled mixture into a vessel and cooling.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for processing sweet persimmons such as Fuyu persimmon to produce processed persimmon foods having a natural flavor.

[0002]

BACKGROUND OF THE INVENTION Typical sweet persimmons are Fuyu persimmon and Jiro persimmon, which are harvested from the beginning of September to the end of November. Persimmon contains a lot of glucose and vitamin C, and these sweet persimmons are widely appreciated as nutritious and sweet fruits. Normally, sweet persimmons are usually eaten without peeling without any processing. In addition, astringent persimmons are dried to remove astringents and are eaten as dried persimmons.

[0003]

However, since the time for harvesting sweet persimmons is limited to the period from the beginning of September to the end of November, it cannot be eaten throughout the year. In addition, at present, sweet persimmons are not processed so that they can be eaten throughout the year.

[0004] Therefore, the present invention provides a simple persimmon processing method that allows the flavor of sweet persimmon to be enjoyed throughout the year and a processed persimmon processed food produced by the method that can be stored for a long time.

[0005]

The process for producing a processed persimmon food according to the present invention comprises a step of pulverizing a persimmon, from which the pericarp, scabs and seeds have been removed, by a mixer to obtain a persimmon juice, and the obtained persimmon juice. A process of adding persimmon juice to the mixture and mixing, heating and stirring the resulting mixture while boiling, and pouring the heated and boiled mixture into a container and cooling.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The processed persimmon food of the present invention comprises pericarp,
A sweet persimmon from which stalks and seeds have been removed is prepared, and crushed with a mixer to obtain sweet persimmon juice. Next, a persimmon juice solution is added to the obtained sweet persimmon juice, followed by stirring and mixing. Sweet persimmon juice and persimmon juice are mixed, and if necessary, mirin is added to the mixture for seasoning, and then heated and boiled with stirring. After heating to boiling, the mixture is poured into a container and cooled. The mixture poured into the container solidifies and becomes like yokan.

The persimmon juice used in the present invention is a persimmon juice harvested from June to July, when the persimmon is still blue, and the persimmon from which the pericarp, fly and seeds have been removed is crushed by a mixer. It is squeezed juice obtained by putting it in a cloth bag, placing a weight on it, and pressing it. Persimmon juice has the effect of mold generation in addition to the action of the coagulant. The specific gravity of persimmon juice is 9 or more,
If it is less than 3, the concentration is low, so that it is difficult to coagulate. The amount of persimmon juice is 10-20% of the total weight of sweet persimmon juice and persimmon juice
Is preferable.

[0008]

EXAMPLES Example 1 (1) 150 g of Fuyu persimmon, from which the skin, scabs and seeds have been removed, are ground with a mixer to obtain sweet persimmon juice.

(2) To 130 g of the obtained sweet persimmon juice, 20 g of persimmon juice and 40 g of mirin are added and mixed.

(3) 190 g of the obtained mixture is placed in a pan and heated at 100 ° C. for about 20 minutes with stirring. It becomes 170 g by heating.

(4) When the heated and boiled mixture is poured into a container and cooled, it solidifies and becomes a yokan-like state.

The processed sweet persimmon obtained had the same flavor as that of the raw persimmon persimmon, and did not generate mold even after a long period of time.

Example 2 (1) 275 g of Fuyu persimmon, from which the pericarp, scab and seeds have been removed, are pulverized with a mixer to obtain sweet persimmon juice.

(2) To 235 g of the obtained sweet persimmon juice, 40 g of persimmon juice and 80 g of mirin are added and mixed.

(3) 355 g of the obtained mixture is placed in a pan and heated at 100 ° C. for about 35 minutes with stirring. It becomes 315 g by heating.

(4) When the hot-boiled mixture is poured into a container and cooled, it solidifies to a yokan-like state.

The obtained processed sweet persimmon had the same flavor as that of the raw persimmon, and did not generate mold even after a long period of time.

[0018]

Industrial Applicability According to the present invention, it is possible to obtain a sweet persimmon processed food which has a natural flavor of sweet persimmon and can be stored for a long period of time by a simple processing method.

Claims (3)

[Claims] 1. a step of pulverizing a sweet persimmon obtained by removing a skin, a fly and seeds with a mixer to obtain a sweet persimmon juice, a step of adding a persimmon juice liquid to the obtained sweet persimmon juice and mixing, and a step of mixing the obtained mixture. A process for producing processed persimmon food, comprising: a step of heating and boiling while stirring; and a step of pouring the heated and boiled mixture into a container and cooling. 2. The method for producing a processed sweet persimmon food according to claim 1, wherein mirin is added. 3. A processed persimmon food obtained by the method for producing a processed persimmon food according to claim 1 or 2.