JP2001275559A - Method for producing dried persimmon and the resultant dried persimmon - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing dried persimmon, needing no special equipment, and capable of easily preventing them from getting black and moldy, and to obtain dried persimmon by the above method. SOLUTION: This method for producing dried persimmon comprises the following practice: persimmon 1 is skinned into the corresponding skinned persimmon 2, which is soaked in a solution 10 prepared by mixing 100 g of water 13 with 0.9-1.1 g of sodium sulfite 11 and 1.2-1.5 g of citric acid 12 and then dried; wherein in the solution 10, the sodium sulfite 11 and the citric acid 12 are reacted with each other to form sulfurous acid, which is absorbed into the surface layer of the skinned persimmon 2 soaked in the solution 10; since the sulfurous acid has strong reducing effect as an aqueous sulfurous acid solution, the oxidative action by the oxygen in the skinned persimmon 2's flesh can be inhibited, thereby preventing the skinned persimmon 2 from getting black and also preventing growth of microorganisms such as mould; furthermore, since the respective concentrations of the sodium sulfite and the citric acid are appropriate, the objective dried persimmon 3 not getting black and moldy can be produced without exceeding the standard specified for the above chemicals as food additives.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing dried persimmons and dried persimmons.

[0002]

2. Description of the Related Art In the production of dried persimmons, it is necessary to peel persimmons. Peeled peeled persimmons are easily oxidized, and if dried immediately after peeling, the fruit will be oxidized by enzymes in the fruit and the fruit color will turn black. In addition, in the case of sun drying, mold often occurs due to the weather and the appearance of the dried persimmon is impaired, and the commercial value of dried persimmons is reduced, and the production becomes extremely unstable. Therefore, in the main production areas of persimmons, sulfur fumigation is generally performed before drying the peeled persimmons to prevent blackening and the occurrence of mold. Dried persimmon produced by this sulfur fumigation process,
It is trading at high prices. The peel persimmon sulfur fumigation, fumigation chamber, making fumigation chamber of the drying chamber or a simple box-type, sealed hanging persimmon peel therein, 1 m ³ of sulfur per flower 10
This refers to a process of burning 25 g for 15 to 30 minutes. The sulfurous acid gas generated by this treatment is absorbed by the water on the fruit surface of the peeled persimmon and becomes a sulfite solution, exhibiting a strong reducing property, suppressing the oxidative action of enzymes in the fruit of the peeled persimmon and preventing blackening, This can prevent the propagation of microorganisms such as.

[0003]

However, when sulfur-fumigating peeled persimmons, special equipment such as a fumigation room and a drying room is required, and it is troublesome to take in and out the peeled persimmons. However, if it is not smoked with sulfur, there is a problem that the persimmon is blackened and molds are generated, and the quality and production amount of the dried persimmon become unstable, so that it is necessary to trade at a low price.

[0004] In view of such circumstances, an object of the present invention is to provide a method for producing a dried persimmon and a method for easily preventing the occurrence of blackening and mold without requiring special equipment and a dried persimmon.

[0005]

The method for producing dried persimmons according to claim 1 is characterized in that persimmons obtained by peeling the persimmon skin are added to 100 g of water.
The present invention is characterized in that the peeled persimmon is dried after being immersed in a mixed solution in which 0.9 to 1.1 g of sodium sulfite and 1.2 to 1.5 g of citric acid are mixed. The dried persimmon of claim 2 is obtained by removing the peeled persimmon from the persimmon skin to 0.9 g with respect to 100 g of water.
It is characterized in that the peeled persimmon is dried after being immersed for 20 to 60 minutes in a mixed solution in which a mixture of sodium sulfite of about 1.1 g and citric acid of 1.2 to 1.5 g is mixed. The dried persimmon of claim 3 is 0.9 to 100 g of water.
The peeled persimmon, whose persimmon skin has been peeled, is immersed in a mixed solution of 1.1 g of sodium sulfite and 1.2 to 1.5 g of citric acid, and then dried. The dried persimmon according to claim 4 is a mixture of 0.9-1.1 g of sodium sulfite and 1.2-1.5 g of citric acid per 100 g of water. ~ 6
It is characterized by being immersed for a immersion time of 0 minutes and then dried.

According to the first aspect of the present invention, since the mixture contains sodium sulfite, the mixture is weakly acidic. In addition, sodium sulfite and citric acid react in the mixture to form sulfurous acid. I have. Sulfurous acid is absorbed in the surface layer of the peeled persimmon immersed in this mixture. Since this sulfite becomes a sulfite solution and exhibits a strong reducing property, it can suppress the oxidizing action of the enzyme in the peeled persimmon fruit to prevent black discoloration and prevent the growth of microorganisms such as mold.
In addition, since the concentrations of sodium sulfite and citric acid in the mixed solution are appropriate, dried persimmons that do not cause blackening or mold can be produced without exceeding the standards that can be added as additives. Therefore, no special equipment is required, and blackening and mold generation can be easily prevented and the quality of dried persimmon can be improved. According to the second aspect of the present invention, since the mixed solution contains sodium sulfite, the mixed solution is weakly acidic, and further, sodium sulfite and citric acid react with each other in the mixed solution to generate sulfurous acid. Sulfurous acid is absorbed in the surface layer of the peeled persimmon immersed in this mixture. Since this sulfite becomes a sulfite solution and exhibits a strong reducing property, it can suppress the oxidizing action of the enzyme in the peeled persimmon fruit to prevent black discoloration and prevent the growth of microorganisms such as mold.
In addition, since the concentrations of sodium sulfite and citric acid in the mixed solution are appropriate, dried persimmons that do not cause blackening or mold can be produced without exceeding the standards that can be added as additives. Furthermore, since the immersion time is appropriate, it is possible to produce a dried persimmon that does not discolor or the surface does not melt at a later date. Therefore, no special equipment is required, and blackening and mold generation can be easily prevented and the quality of dried persimmon can be improved. According to the invention of claim 3, sulfuric acid is absorbed in the surface layer of the peeled persimmon immersed in the mixed solution,
Since this sulfite becomes a sulfite solution and exhibits a strong reducing property, it can suppress the oxidizing action of the enzyme in the peeled persimmon fruit to prevent black discoloration and prevent the growth of microorganisms such as mold. In addition, since the concentrations of sodium sulfite and citric acid in the mixed solution are appropriate, the sulfurous acid contained in the dried persimmon does not exceed the standard that can be added as an additive, and can prevent blackening and generation of mold. According to the invention of claim 4, sulfuric acid is absorbed in the surface layer of the peeled persimmon immersed in the mixed solution, and the sulfurous acid becomes a sulfite solution and exhibits a strong reducing property. In addition to suppressing the oxidizing action of the enzyme, blackening can be prevented and the growth of microorganisms such as mold can be prevented. In addition, since the concentrations of sodium sulfite and citric acid in the mixed solution are appropriate, the sulfurous acid contained in the dried persimmon does not exceed the standard that can be added as an additive, and can prevent blackening and generation of mold. further,
Since the immersion time is appropriate, discoloration and melting of the surface can be prevented at a later date.

[0007]

Next, embodiments of the present invention will be described with reference to the drawings. FIG. 1 is a flowchart of the method for producing dried persimmons of the present invention. As shown in FIG.
Is peeled (2S) to leave peeled persimmon 2.

On the other hand, sodium sulfite 11 and citric acid 1
2 and water 13 are mixed (10S) to make a mixed solution 10. The mixing ratio is a ratio of 0.9-1.1 g of sodium sulfite 11 and 1.2-1.5 g of citric acid 12 to 100 g of water 13. Sodium sulfite 1 for 100 g of water 13
If the ratio of 1 exceeds 1.1 g, it exceeds the standard that can be added as a food additive. Conversely, if the ratio is less than 0.9 g, an effective effect of blackening and preventing mold cannot be obtained. Is preferably 0.9 to 1.1 g, and most preferably about 1.0 g. The ratio of citric acid 12 to 100 g of water 13 is
If it exceeds 1.5 g, it exceeds the standard that can be added as a food additive.On the other hand, if it is less than 1.2 g, an efficient effect cannot be obtained, so the ratio of citric acid 12 is 1.2 to 1.5. g
Is preferable, and about 1.3 g is optimal.

Since the mixture 10 contains sodium sulfite 11, the mixture 10 is weakly acidic. In the mixed solution 10, sodium sulfite 11 and citric acid 1
2 reacts to produce sulfurous acid.

Then, the peeled persimmon 2 is immersed in the mixed solution 10 (3S). The immersion time for immersing the peeled persimmon 2 in the mixed liquid 10 is preferably about 20 to 60 minutes. If the immersion time is less than 20 minutes, there occurs a problem that the color of the peeled persimmon 2 changes after 10 days from the drying. Conversely, if the immersion time exceeds 60 minutes, there is a problem that the surface of persimmon with advanced ripeness melts. Therefore, the immersion time is
The immersion time varies depending on the degree of progression of small and ripe, but about 20 to
60 minutes is suitable, and especially about 20 to 30 minutes is optimal.

The surface layer of the peeled persimmon 2 immersed in the mixture 10 absorbs the sulfurous acid in the mixture 10. Since this sulfite becomes a sulfite solution and exhibits a strong reducing property, the oxidizing action of the enzyme in the fruit of the peeled persimmon 2 can be suppressed to prevent black discoloration and prevent the growth of microorganisms such as mold.

Finally, if peeled persimmon 2 is dried (4
S), dried persimmon 3 can be manufactured. As a drying means of the peeled persimmon 2, sun drying in a glass room or a dehumidifying hot air dryer is suitable, but the drying means is not particularly limited.

Since the concentrations of sodium sulfite 11 and citric acid 12 in the mixture 10 are appropriate,
Dried persimmon 3 without blackening and mold generation can be produced without exceeding the standard that can be added as an additive.

Therefore, according to the method for producing dried persimmons of the present invention, there is an effect that no special equipment is required, blackening and generation of mold are easily prevented, and the quality of dried persimmons 3 can be improved.

[0015]

Next, an embodiment will be described. (1) Material: Atago persimmon produced from the granite soil of Shimo-Idai, Matsuyama city was used. (2) As a mixed solution for immersing the persimmon, the following two mixed solutions A and B were prepared. Mixed solution A: 1% sodium sulfite solution was added little by little to citric acid and added until gas was generated. Mixed solution B: 1% sodium sulfite solution alone without citric acid. (3) Immersion treatment: The peeled persimmon was immersed in the mixed liquid A and the mixed liquid B, respectively. Immersion time is 0 minutes, less than 1 minute, 15 minutes,
Five patterns of 30 minutes and 60 minutes were used. After the immersion treatment, the product was dried in the glass room in the sun, and thereafter, it was cleaned three times, and the appearance and the like were compared and examined. (4) Comparative study: The remaining amount of sulfurous acid in the peeled persimmon fruit was measured. The measurement was made at a total of three places: the whole fruit, the surface layer (film-like portion) of the fruit, and the flesh inside the fruit. The remaining amount of sulfurous acid was based on the determination of sulfur dioxide, and the determination of sulfur dioxide was performed by an improved method of the Monier Williams method.

Table 1 shows the relationship between the immersion time and the amount of residual sulfur dioxide.

Table 2 shows the residual sulfurous acid content of the dried persimmons by site.

Table 3 shows the average fruit weight of one dried persimmon at the time of analysis of the amount of residual sulfurous acid.

No generation of mold was observed in the dried persimmon immersed in either of the mixed liquids A and B. Mold development was not observed with the dried persimmons immersed in either of the mixed liquids A and B because the onset of drying was late and the weather (winter rain was very small). It seems that you are doing. The dried persimmon immersed in the mixed solution A had a good color tone regardless of the immersion time, and the effect of preventing blackening was recognized. On the other hand, the dried persimmon immersed in the mixed solution B produced a white burn on the epidermis and did not have the effect of preventing blackening. Therefore, sodium sulfite expresses strong reducing properties only by the generation of sulfurous acid generated by the addition of citric acid,
It is thought to produce an effect of preventing blackening.

As shown in Tables 1 and 2, the residual amount of sulfurous acid in the dried persimmon was higher as the immersion time was longer, and was higher in the pulp at the epidermis and at the apex. Those immersed for 60 minutes had the highest value of 3.8 ppm. The amount of sulfurous acid remaining in dried persimmons is
According to the food additive use standard, it was 2,000 ppm, so it was a value that did not cause a problem in food hygiene below the use standard of food additive. Dried persimmons that had been sulfur-fumigated according to the conventional method had 5.5 ppm in the whole fruit.

Compared to the dried persimmon immersed in the mixed solution B, the dried persimmon immersed in the mixed solution A had better color. The longer the immersion time, the better the color and the higher the yield (more moisture, relatively soft fruit), but the surface layer of the fruit felt a little hard. It seems that this can be solved by hand fir. The longer the immersion time, the higher the yield, the softer the pulp becomes, and the harder the surface layer (film-like part) of the fruit is because more sulfurous acid penetrates into the surface layer of the fruit. It is thought to impair cell populations, impede water movement, and reduce transpiration. The fact that the sulfurous acid residue is high in the surface layer of the fruit is consistent with the test report by Kato Kato, Fukushima Prefecture. Further, it is considered that the reason why the sulfurous acid remaining amount is large at the top of the fruit is that the sulfurous acid solution accumulates at the top of the fruit due to gravity. In addition, the astringency was not perceived by the dried persimmon immersed in any of the mixed liquids A and B.

From the above, it can be considered that the method for producing dried persimmons of the present invention is effective as a simple method without the need for special equipment, for preventing blackening of dried persimmons and the generation of mold, and for improving the quality.

[0023]

According to the method for producing dried persimmon of claim 1,
It does not require special equipment, and can easily produce dried persimmons that prevent blackening and mold generation. According to the method for producing dried persimmons of claim 2, no special equipment is required,
Moreover, it is possible to easily produce a dried persimmon that does not discolor or the surface does not melt at a later date, while preventing blackening and mold generation. According to the dried persimmon of the third aspect, it is possible to suppress the blackening by suppressing the oxidizing action of the enzyme in the fruit of the peeled persimmon and prevent the growth of microorganisms such as mold. In addition, since the concentrations of sodium sulfite and citric acid in the mixed solution are appropriate, the sulfurous acid contained in the dried persimmon does not exceed the standard that can be added as an additive, and can prevent blackening and generation of mold. According to the dried persimmon of the fourth aspect, it is possible to prevent the blackening by inhibiting the oxidizing action of enzymes in the fruit of the peeled persimmon and to prevent the growth of microorganisms such as mold. In addition, since the concentrations of sodium sulfite and citric acid in the mixed solution are appropriate, the sulfurous acid contained in the dried persimmon does not exceed the standard that can be added as an additive, and can prevent blackening and generation of mold. Furthermore, since the immersion time is appropriate, discoloration and melting of the surface can be prevented at a later date.

[Brief description of the drawings]

FIG. 1 is a flowchart of the method for producing dried persimmons of the present invention.

[Explanation of symbols]

 1 Persimmon 2 Peeled persimmon 3 Dried persimmon 10 Mixed liquid 11 Sodium sulfite 12 Citric acid 13 Water

Claims (4)

[Claims] The persimmon peeled persimmon is immersed in a mixture of 0.9-1.1 g of sodium sulfite and 1.2-1.5 g of citric acid per 100 g of water. A method for producing a dried persimmon, characterized by drying the peeled persimmon. 2. A mixture of the peeled persimmon peeled at a ratio of 0.9 to 1.1 g of sodium sulfite and 1.2 to 1.5 g of citric acid per 100 g of water for 20 to 60 minutes. A method for producing dried persimmons, wherein the persimmons are dried after immersion for a period of immersion. 3. A peeled persimmon whose persimmon skin has been peeled is immersed in a mixed solution of 0.9-1.1 g of sodium sulfite and 1.2-1.5 g of citric acid in 100 g of water. Dried persimmon characterized by being dried in 4. A mixture of 0.9 to 1.1 g of sodium sulfite and 1.2 to 1.5 g of citric acid in 100 g of water is mixed with 20 to 60 g of peeled persimmon. A dried persimmon characterized by being immersed for a immersion time of minutes and then dried.