JP2001299203A - Method for producing dried food of persimmon - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a dried food easily processable and usable, having the flavor and taste of a persimmon while keeping cleanliness and color of raw persimmon. SOLUTION: This method for producing a dried food of persimmon is characterized in that a persimmon is peeled and subjected to sun-drying or mechanically dried, the persimmon in a semidried state of remaining raw color is sliced, the sliced persimmon is dried and sterilized with warm air and immersed in a sake or a persimmon is peeled, formed sterilized and dried with warm air and immersed in a sake.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a material for confectionery and cooking, in which persimmon fruits are dried and sterilized and soaked in sake.

[0002]

2. Description of the Related Art Conventionally, if a persimmon fruit is processed, the color of the persimmon is blackened to the extent that dried persimmons are present, and the outside is dry, but the inside is sticky and difficult to use as a material.

[0003]

[Problem to be Solved by the Invention] Is there a material that is easy to shape and use, taking advantage of the flavor while keeping the persimmon fruit clean and keeping the color of the raw persimmon?

[0004]

According to the first aspect of the present invention, in order to achieve the above object, persimmon berries are peeled and dried in the sun or by a machine.
The persimmon fruit is sliced by semi-drying with the raw color remaining, and dried and sterilized with low-temperature hot air. Because it dries in a short time, it can be dried in a state close to the original color of the persimmon. This is shaped according to the application, and technical measures are taken to immerse it in sake to make use of the flavor.

According to the second aspect of the present invention, the persimmon fruit is peeled and shaped, pasteurized with warm air, dried and then pickled in liquor. The persimmon is shaped into a hard solid state. It can be dried in the original color of persimmon because it is dried and sterilized by low temperature hot air. He has taken the technical steps of soaking it in sake.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described using preferred embodiments. The persimmon is peeled and dried in the sun or by machine. Before the color changes like an ancient dried persimmon, it is sliced in a semi-dried state, pasteurized with warm air and dried to produce a dried persimmon with the persimmon color remaining. It may be shaped as it is and used as a material, but it is further dipped in sake. In the present invention, liquor refers to all liquors such as sake, Western liquor and fruit liquor. The sake is used as a material for confectionery and cooking when the sake is stained.

In practice, persimmon dried and shaped products, in this case, sliced and dried products are made into sticks and pickled in sake and wrapped in chocolate. Wrapped persimmon chocolate.

According to a second aspect of the present invention, a persimmon fruit peeled and shaped is pasteurized with hot air, dried and then immersed in sake, and used as a material for confectionery and cooking.

[0009] Iced confectionery made of fine dice and placed in ice cream, sherbet, soft ice cream or the like.

[0010] By shaping the material and putting it into cookies, rice crackers, castella, cakes, bread, yokan, etc., it can be widely used for confectionery and cooking. In addition, it goes without saying that the manufacturing method changes within a range that does not change the gist of the present invention.

[0011]

The material of the present invention can be used all year round because it is preserved. According to the first aspect of the present invention, the persimmon astringency is changed to sugar at the time of semi-drying, and sliced while the persimmon color remains, and then dried with warm air, thereby preventing sterilization and color change. The flavor is improved by soaking it in sake. In the invention of claim 2, the raw persimmon is shaped,
By drying and sterilizing with hot air, the persimmon can be dried with the color of the persimmon remaining. By immersing this in sake, there is an effect of removing the astringency and giving a flavor.

Claims (2)

[Claims] 1. A dried persimmon fruit raw material characterized by peeling and drying a half-dried persimmon fruit, pasteurizing and drying it with warm air, shaping it into sake after shaping. Production method. 2. A method for producing a dried persimmon fruit material, comprising peeling and shaping persimmon fruit, pasteurizing and drying with warm air, and immersing it in sake.