JP2007135478A - Method for producing dried persimmon slice - Google Patents
Method for producing dried persimmon slice Download PDFInfo
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- JP2007135478A JP2007135478A JP2005333793A JP2005333793A JP2007135478A JP 2007135478 A JP2007135478 A JP 2007135478A JP 2005333793 A JP2005333793 A JP 2005333793A JP 2005333793 A JP2005333793 A JP 2005333793A JP 2007135478 A JP2007135478 A JP 2007135478A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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Abstract
Description
本発明は、干し柿スライス片に関し、特に、その製造方法に関する。 The present invention relates to a dried persimmon slice, and more particularly to a method for manufacturing the same.
特開平11−56272においては、干し柿のスライス片(チップ)を押し寿司のすし飯中に介在させることが記載されている。この干し柿スライス片は、干し柿から種を取り出してスライスしたものに過ぎない。 Japanese Patent Application Laid-Open No. 11-56272 describes that sliced pieces (chips) of dried persimmon are interposed in sushi rice of pressed sushi. These dried persimmon slices are simply sliced from the dried persimmons.
このような干し柿スライス片は、種がある干し柿を食する場合に比して食べ易く、腸に良い食物繊維を適宜豊富に摂取できるものであるから、そのまま食する場合に限らず、トッピング食材や菓子・パン等の混合素材とすることができる。
しかしながら、干し柿は、冷凍保存は別として、春先から秋にかけては通常入手困難あり、また、干し柿をスライスしただけのスライス片では干し柿の賞味期限(冷所保存)とほぼ同じ2ヶ月程度と短いことから、食材として使い勝手が悪い。また、干し柿をスライスしただけのスライス片では「ぐちゃぐちゃ」の食感であり、そのまま食するには不向きである。 However, dried persimmons are usually difficult to obtain from early spring to autumn, apart from frozen storage, and sliced slices of dried persimmon are as short as two months, which is almost the same as the shelf life of the persimmon (cold storage). Therefore, it is unusable as an ingredient. In addition, a slice of sliced dried persimmon has a “gumcha” texture and is not suitable for eating as it is.
そこで、上記問題点に鑑み、本発明の課題は、賞味期間が長く、しかも適度な硬さでそのまま食するにも好適な干し柿スライス片を得ることができる干し柿スライス片の製造方法を提供することにある。 Then, in view of the above-mentioned problems, an object of the present invention is to provide a method for producing a dried persimmon slice piece that can obtain a dried persimmon slice piece that has a long shelf life and is suitable for eating as it is with an appropriate hardness. It is in.
上記課題を解決するために、本発明に係る干し柿スライス片の製造方法は、干し柿から種等の食べられない部分を除去する工程と、食べられない部分が除去された干し柿を天日干しする第1の乾燥工程と、この乾燥工程から得られた干し柿をスライスしてスライス片を得るカット工程と、前記スライス片を乾燥機で乾燥して第2の乾燥工程とを有することを特徴とする。 In order to solve the above-mentioned problems, a method for producing a dried persimmon slice piece according to the present invention includes a step of removing a part that cannot be eaten such as seeds from the dried persimmon, and a step of first drying the persimmon from which the part that cannot be eaten is removed. A drying step, a cutting step of slicing the dried persimmon obtained from the drying step to obtain slice pieces, and a second drying step of drying the slice pieces with a dryer.
干し柿から種等の食べられない部分を除去した後にも、天日干しを施すため、種等の取り出し口も乾燥して表層全体が硬化し、スライスカットが容易となる。このスライスカットした状態は天日干した後であるため、スライス片の切断面はオレンジ色を呈している。この切断面はまだ柔らかいが、そのスライス片を乾燥機で乾燥しているため、切断面の表層もオレンジ色に硬化し、適度な硬さのスライス片が得られる。また、機械乾燥であるので生産性を高めることができる。しかも、切断面表層の硬化(キャップ効果)によってスライス片内部の幾分柔らかい果肉が完全封止されるので、カビ難く、その賞味期間(冷所保存)を干し柿のそれに比して大幅長くなる。「からすみ」の風合いと食感を呈している。 Even after removing inedible parts such as seeds from the dried persimmons, sundrying is performed, so that the outlets for seeds and the like are dried, the entire surface layer is cured, and slice cutting becomes easy. Since this slice cut state is after sun-drying, the cut surface of the slice piece is orange. Although this cut surface is still soft, since the slice piece is dried with a drier, the surface layer of the cut surface is also cured in orange, and a slice piece with an appropriate hardness can be obtained. Moreover, since it is mechanical drying, productivity can be improved. In addition, since the somewhat soft pulp inside the slice piece is completely sealed by the hardening of the cut surface layer (cap effect), it is difficult to mold and its shelf life (cold storage) is significantly longer than that of dried persimmon. It has the texture and texture of “Karasumi”.
ここで、第1の乾燥工程から得られた干し柿を冷凍処理してからスライスカットすると、干し柿内部も凍結硬化しているので、スライサーに果肉が粘着せず、スライスカットが容易となり、薄切りスライス片を得ることができる。 Here, when the dried persimmon obtained from the first drying step is frozen and then sliced, the inside of the dried persimmon is also freeze-cured, so that the flesh does not stick to the slicer, making slice cutting easy, and sliced slice pieces Can be obtained.
第2の乾燥工程の条件としては、乾燥温度26〜30°Cで乾燥時間6〜8時間であることが望ましい。乾燥温度が30°以上の高温になると、スライス片の内部が硬化し過ぎで、また26〜30°以下になると、スライス片の内部が柔らか過ぎる。 As conditions for the second drying step, it is desirable that the drying temperature is 26 to 30 ° C. and the drying time is 6 to 8 hours. When the drying temperature is higher than 30 °, the inside of the slice piece is hardened too much, and when it is 26-30 ° or less, the inside of the slice piece is too soft.
本発明に係る干し柿スライス片の製造方法によれば、賞味期間が長く、しかも適度な硬さでそのまま食するにも好適な干し柿スライス片を得ることができる。 According to the method for producing a dried persimmon slice piece according to the present invention, a dried persimmon slice piece that has a long shelf life and is suitable for eating as it is with an appropriate hardness can be obtained.
以下、本発明の実施例を図面に基づいて説明する。図1は本発明に係る干し柿スライス片の製造方法の一実施例を示す工程ブロックである。 Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a process block showing an embodiment of a method for producing a dried persimmon slice according to the present invention.
干し柿製造工程1では、生柿(渋柿)の皮を剥いて縄に連ね、硫黄で燻製した後、寒気中で2週間以上の天日干し処理を施し、干し柿を得る。次いで、その干し柿のほぞ,へた,種の食べられない部分を除去するために、へた側をカットしてほぞ,へたを除去し、その切断面を取り出し口として内部の種を取り出す。次いで、天日干し工程3で2〜4日程度の天日干しを行い、この後、スライスカット工程5において干し柿を2〜5mm程度の厚みにスライサーでスライスカットするが、その前に、冷凍工程4において適宜時間、冷凍保存又冷凍処理を行っておくのが望ましい。冷凍保存は出荷時期に合わせてスライス片を得るためであり、春から秋にかけてのスライス片の提供が容易になる。スライスカット工程5から得られたスライス片を、機械乾燥工程6において乾燥温度26〜30°C,乾燥時間6〜8時間で乾燥した後、袋詰めして出荷する。
In the dried cocoon manufacturing process 1, ginger (buckle) is peeled, tied to a rope, smoked with sulfur, and then subjected to sun-drying treatment for 2 weeks or more in the cold to obtain dried cocoons. Next, in order to remove the mortise and spatula of the dried persimmon, the side of the spatula is cut to remove the tenon and spatula, and the internal seeds are taken out using the cut surface as an outlet. Next, in the
干し柿から種等の食べられない部分を除去した後にも、天日干しを施すため、種等の取り出し口も乾燥して表層全体が硬化し、スライスカットが容易となる。このスライスカット状態は天日干した後であるため、スライス片の切断面はオレンジ色を呈している。この切断面はまだ柔らかいが、そのスライス片を乾燥機で乾燥しているため、切断面の表層もオレンジ色に硬化し、適度な硬さのスライス片が得られる。また、機械乾燥であるので生産性を高めることができる。しかも、切断面表層の硬化(キャップ効果)によってスライス片内部の幾分柔らかい果肉が完全封止されるので、カビ難く、その賞味期間を干し柿のそれに比して大幅長くなる。干し柿の賞味期間(冷所保存)は通常2ヶ月であるが、このスライス片の賞味期間(冷所保存)は約6ヶ月である。そしてスライス片は「からすみ」の風合いと食感を呈している。 Even after removing inedible parts such as seeds from the dried persimmons, sundrying is performed, so that the outlets for seeds and the like are dried, the entire surface layer is cured, and slice cutting becomes easy. Since this slice cut state is after sun-drying, the cut surface of the slice piece is orange. Although this cut surface is still soft, since the slice piece is dried with a drier, the surface layer of the cut surface is also cured in orange, and a slice piece with an appropriate hardness can be obtained. Moreover, since it is mechanical drying, productivity can be improved. Moreover, the somewhat soft pulp inside the slice piece is completely sealed by the hardening of the cut surface layer (cap effect), so that it is difficult to mold and its shelf life is significantly longer than that of dried persimmon. The shelf life of the dried persimmon (cold storage) is usually 2 months, but the shelf life of the sliced piece (cold storage) is about 6 months. And the slice piece has the texture and texture of “karasumi”.
天日干し工程3から得られた干し柿を冷凍工程4を介してからスライスカットすると、干し柿内部も凍結硬化しているので、スライサーに果肉が粘着せず、スライスカットが容易となり、薄切りスライス片を得ることができる。
When the dried persimmon obtained from the
機械乾燥工程6の条件としては、乾燥温度26〜30°Cで乾燥時間6〜8時間とするのが望ましい。乾燥温度が30°以上の高温になると、スライス片の内部が硬化し過ぎで、また26〜30°以下になると、スライス片の内部が柔らか過ぎる。
As conditions for the
1…干し柿製造工程
2…種等の除去工程
3…天日干し工程
4…冷凍工程
5…スライスカット工程
6…機械乾燥工程
DESCRIPTION OF SYMBOLS 1 ... Dried
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100893696B1 (en) | 2008-09-17 | 2009-04-20 | 농업회사법인 하이테크농산주식회사 | A semi-dry persimmon and a producing method thereof |
JP2014076025A (en) * | 2012-10-12 | 2014-05-01 | Minami-Shinshu Kashikobo Co Ltd | Astringent persimmon processed food and manufacturing method thereof |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS642526A (en) * | 1987-06-23 | 1989-01-06 | Kuze Shokuhin Kogyo Kk | Production of dried cake of sweet persimmon |
JP2004267176A (en) * | 2003-03-12 | 2004-09-30 | Kazuo Jiroudou | Method for producing dried persimmon processed food |
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2005
- 2005-11-18 JP JP2005333793A patent/JP2007135478A/en active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS642526A (en) * | 1987-06-23 | 1989-01-06 | Kuze Shokuhin Kogyo Kk | Production of dried cake of sweet persimmon |
JP2004267176A (en) * | 2003-03-12 | 2004-09-30 | Kazuo Jiroudou | Method for producing dried persimmon processed food |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100893696B1 (en) | 2008-09-17 | 2009-04-20 | 농업회사법인 하이테크농산주식회사 | A semi-dry persimmon and a producing method thereof |
JP2014076025A (en) * | 2012-10-12 | 2014-05-01 | Minami-Shinshu Kashikobo Co Ltd | Astringent persimmon processed food and manufacturing method thereof |
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