JP2002253183A - Method for pressing juice of persimmon added with citric acid - Google Patents

Abstract

PROBLEM TO BE SOLVED: To safely and simply press a juice of a sweet persimmon or an astringent persimmon artificially freed of astringent taste with a high efficiency at a low cost by adding citric acid having effects in which acidity required for sourness and preservation is obtained in the latter half of a process for extracting a persimmon fruit juice when the persimmon is crushed in the former half of the process and facilitating the pressing of the juice with the citric acid and providing actions of producing the acidity required for the sourness and preservation in combination. SOLUTION: The sweet persimmon or the astringent persimmon artificially freed of the astringent taste is crushed. The citric acid in an amount so as to provide 3.8 acidity required for retaining a product as a measure is added to the crushed persimmon. The fruit juice of persimmon is discharged from the interior of the cells by osmotic pressure and cell membrane lysis according to actions of the citric acid. The discharged fruit juice exhibits also an effect on thinning of the concentration of pectin to raise the efficiency of juice pressing. The resultant pressed juice is passed through steps of compounding, filling and sterilization and converted into a persimmon beverage. The persimmon comprises tannins (polyphenols), flavonoids, carotenes, vitamin C, potassium, vegetable fibers, or the like, and its hypotensive actions, detoxicating actions, hangover preventing actions and curing actions on inflammations of gastrointestinal mucous membranes are recognized. The effects of a healthy food can further be expected.

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 persimmon food by squeezing fruit juice from persimmons other than dried persimmons and astringent persimmons other than dried persimmons. It is said to be effective for prevention of lifestyle-related diseases and hangovers since ancient times. Persimmon contains a large amount of water-soluble persimmon tannin and condensed persimmon tannin. This is a polyphenol-based material. Therefore, fruit juice squeezed from all persimmons can be used as a raw material for health drinks and health foods.

[0002]

2. Description of the Related Art Persimmons are used for raw persimmons,
Squeeze the immature fruits of the astringent persimmon to remove the astringency. The mature fruits are peeled and dried to make dried persimmons. In addition, there are a method of removing the astringency using alcohol, dry ice, freezing astringent removal, etc., and serving as a raw persimmon, and a vinegar using an overripe fruit. Means for squeezing persimmon juice include squeezing pectin by adding pectinase and squeezing by adding calcium hydroxide.

[0003]

The content of pectin is particularly high in astringent persimmon, and a pectinase addition treatment or a calcium hydroxide treatment is generally considered as a treatment method in juice and filtration. 50-60 ° C for pectinase addition
Temperature control is required. In the calcium hydroxide treatment, many components of the persimmon coagulate and the juice is sweet, but the persimmon characteristics are lost. The problem is that persimmons do not lose their characteristics at room temperature and can be processed at low cost.

[0004]

As a means of converting persimmons, which are unsuitable for raw food and processing, into valuable products, instead of adding the pectin-degrading enzyme pectunase at the time of crushing the fruit, persimmon juice is used as a container. The citric acid is added in such an amount that the acidity required for filling and preserving it is squeezed. Persimmon
Under the conditions opposite to high-temperature heating and freezing, the astringency comes off. Juice can be made by adding alkaline calcium hydroxide. Then, we thought that the juice could be squeezed by making the alkalinity and the contradictory acidity of the persimmon more acidic. Citric acid was added to the crushed persimmon. Cell efflux by osmotic pressure due to the difference between the concentration of citric acid and that of persimmon. Dissolution of cell membrane by acid causes cell fluid to flow out. In conventional fruit juice production, citric acid is added in the order of crushing fruit, adding pectinase, squeezing, heating, filtering, adding citric acid, filling, and sterilizing. On the other hand, the order of adding citric acid of the present invention is changed to crushing of fruit, addition of citric acid, squeezing, heating, filtration, blending, filling, and sterilization. This means that there are few added substances,
Persimmon juice can be squeezed efficiently at low cost.

[0005]

[Action] The viscosity of the persimmon itself due to pectin impedes the movement of the juice during squeezing and inhibits the squeezing of the juice. The present invention
By the action of the citric acid to be added, the juice is made to flow out of the cell by osmotic pressure and dissolution of the cell membrane caused by the acid, thereby reducing the pectin concentration and squeezing the juice.

[0006] Round persimmons or large cut astringent persimmons are heated at a high temperature without touching water from outside to remove astringent persimmons.
This deaeration method is a high-temperature heating deaeration method invented by the present inventors. About 20% of the cloudy liquid flows out of the persimmon boiled by this method during heating. This cloudy substance can be squeezed by adding calcium hydroxide to coagulate the cloudy substance. The primary juice is added to the remaining 80% of the softened persimmon without any addition. Add citric acid to the residue. The action of the citric acid added causes the juice to flow out of the cell by osmotic pressure and dissolution of the cell membrane caused by the acid to reduce the pectin concentration, and then the secondary juice is extracted. Combine the juice, primary juice and secondary juice with calcium hydroxide added to make a persimmon beverage.

[0007] An arbitrary amount is added to the freshly crushed persimmon of the squeezed liquid of paragraph [0005]. The solution flows out of the cells by osmotic pressure at the acidity of citric acid in this solution. Paragraph number 000 indicates that the solution flows out due to the dissolution of the cell membrane due to this and the acid.
The water content of the squeezed liquid reduces the pectin concentration and increases the squeezing efficiency.

[0008] In claim 5, the sugar content of the astringent persimmon name and the Ichida persimmon is determined on November 7, 2000 by the deaeration method using high-temperature heating.
The sugar content was 2 in the measurement of the squeezing method using the pectin degrading enzyme pectinase at the Processed Food Department, Nagano Food Industry Research Institute
There were three or two times. The sugar content was 16 degrees as measured by the squeezing method in which pectin was coagulated using calcium hydroxide. The citric acid added juice method has the same degree of sugar content. As a means for producing drinking water with a sugar content of 10 to 12 degrees, pectin concentration is reduced by adding water in an amount to reduce the sugar content difference, and the juice is squeezed. Citric acid is added to the remaining persimmon flesh in an amount within the range in which the acidity of the total juice is suitable for the beverage, and the juice is again juiced to increase the juice efficiency.

[0009]

EXAMPLE 1 Kg of uncrushed Ichida persimmon was astringently removed in 10 minutes by a high-temperature heating method using a microwave oven with a microwave output of 600 W in 10 minutes to obtain a material. Already, about 20% of the cloudy liquid containing a large amount of pectin has flowed out of persimmons due to heating. The solution is separated, and 0.25% of calcium hydroxide is added thereto, and the pectin is coagulated at an acidity of 8.2 or 2 times and squeezed. The juice of the juice was 16 degrees. Approximately 800 g of persimmon remaining after the pectin flow is squeezed without addition. It becomes impossible to squeeze when the squeezing rate is about 40%. The non-pulpable persimmon, acidity of 4,9 degrees, is mixed with citric acid with reference to the total acidity of 3,8 degrees at the time of product completion, and then squeezed. The sugar content of the juice was 18 degrees. A squeezing rate of 70% was obtained in total by these three methods. The fruit juice having a high sugar content was prepared, bottled at a sugar content of 12 degrees and an acidity of 3 and 8 degrees, and sterilized to give a persimmon beverage product.

Crush 4 kg of 4 Fuyu persimmons. Squeeze the crushed persimmon without addition. Squeezing becomes impossible at a squeezing rate of about 35 to 40%. Citric acid is added to a persimmon that cannot be squeezed, using the acidity of 3 or 8 degrees at the time of product completion as a guide, and stirred. Press the citric acid after allowing enough time for the persimmon cells to soak. Add the juice without additives and the juice with citric acid. The pectin in the squeezed juice becomes a jelly-like substance. The juice is heated to 80-90 ° C. The jelly-like pectin is divided into small pieces and can be filtered. Beverage 690 with persimmon color, persimmon smell and a sugar content of 12 degrees
g was obtained.

[00011]

Since the present invention is constructed by the above-described manufacturing method, the following effects are obtained. The product value of persimmon raw food and dried persimmon was determined by the shape and size of the persimmon, and the bad fruits were discarded. As a new method of use, after removing all persimmons, agitating with citric acid and dissolving the cell membrane and taking out the intracellular solution due to osmotic pressure, the production of various new persimmon foods It is possible. Persimmon contains components such as tannins (polyhenol), flavonoids, carotenes, vitamin C, potassium, and plant fiber. It has already been recognized that it has a blood pressure lowering effect, a detoxification effect, a hangover prevention effect, and an effect of curing inflammation of the gastrointestinal mucosa. Many effects are expected such as an anticancer effect, an antioxidant effect, an immune function improving effect, an antiaging effect, and the like. Therefore, the product according to the present invention can be expected to have an effect as a health food.

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Claims (5)

[Claims] [Claim 1] A persimmon obtained by artificially insolubilizing the astringency of sweet persimmon and astringent persimmon is crushed. Citric acid is added for the purpose of improving the juice extraction rate from the crushed fruits. The amount of citric acid added is an amount necessary for filling and storing fruit juice in a container, and has an acidity range suitable for eating and drinking. After a period of time in which the citric acid permeates into the persimmon pulp, it is squeezed and separated into persimmon juice and fiber. After adjusting the acidity of the squeezed liquid, it is made into a product through a general storage process. 2. A cloudy liquid flows out of the original astringent persimmon and the persimmon boiled by the high-temperature heat-removing astringent persimmon of the astringent persimmon during heating. 0.25% of calcium hydroxide in this cloudy liquid
Is added as a guide to coagulate the cloudy matter and then squeezed. The remaining about 80% of the softened persimmon is squeezed without any addition. Stir and mix the citric acid with the remaining persimmon flesh. The added amount of citric acid is an amount necessary for filling and preserving in a beverage container and in an acidity range suitable for eating and drinking. The citric acid is allowed to permeate into the persimmon pulp at a certain time, and the juice is separated into persimmon juice and fiber. The extract resulting from the calcium hydroxide, the squeezed juice without additives and the extract resulting from the addition of citric acid are adjusted to an acidity to form a persimmon beverage. 3. A persimmon obtained by artificially insolubilizing sweet persimmon and astringent persimmon. Squeeze after adding citric acid with acidity suitable for eating and drinking as a product. This juice is added to freshly crushed persimmons and juiced. The amount of this new persimmon is combined, the acidity due to citric acid is filled in a container, and the acidity required for storage is adjusted to an acidity suitable for eating and drinking, and separated into persimmon beverage and fiber. 4. A persimmon obtained by artificially insolubilizing a persimmon or astringent persimmon. Squeeze the crushed persimmon without addition. Citric acid is added to the remaining persimmon flesh, and the juice is squeezed again. A juice is obtained by adding the juice without additive and the juice with citric acid.
The amount of citric acid to be added at this time is an amount necessary for filling the container with the acidity of the total amount of the squeezed juice without addition and the squeezed juice with citric acid and within a range suitable for a beverage. 5. A persimmon obtained by artificially insolubilizing the astringency of sweet persimmon or astringent persimmon, exceeding the sugar content suitable for beverages, and having a high sugar content.
Water is added to the crushed persimmon in the first half of the production process and the juice is stirred and squeezed within the range of the amount of sugar content adjustment. Citric acid is added to the persimmon pulp remaining in this juice and the juice is again juiced. A squeezed liquid with water and a squeezed liquid with citric acid are added to form a beverage. The amount of citric acid to be added at this time is an amount necessary for filling the container with the acidity of the water-added juice and the citric acid-added juice and storing it in a range suitable for a beverage.