JP2019122328A - Production method of persimmon paste, and production method of persimmon ice cream - Google Patents

Abstract

To easily produce persimmon paste having a persimmon flavor and color and a smooth texture from persimmon skin of an astringent persimmon as a main raw material, and real persimmon ice cream made of the paste.SOLUTION: A production method of persimmon paste includes a persimmon skin sulfur fumigation step S20 for fumigating persimmon skin using a fumigant containing a sulfur component, a persimmon skin drying step S30 for drying the persimmon skin, a persimmon skin immersion step S50 for letting the persimmon skin contain moisture by immersing the persimmon skin in water, a first agitation step S60 for adding a predetermined amount of water and an antioxidative additive to the persimmon skin and agitating the immersed persimmon skin while crushing to obtain the persimmon paste at a first state, a second agitation step S70 for adding saccharide to the persimmon paste at a first state and agitating while heating to obtain the persimmon paste at a second state, a cooling step S80 for cooling the persimmon paste at a second state to room temperature to obtain the persimmon paste at a third state, and a sealing and packaging step S90 for taking the persimmon paste at a third state in a packaging container and sealing, in that order.SELECTED DRAWING: Figure 1

Description

  TECHNICAL FIELD The present invention relates to a method for producing a cocoon paste and a method for producing cocoon ice cream.

  Heretofore, it has been difficult to produce a full-fledged strawberry ice cream exhibiting a savory flavor and color and having a smooth texture by an inexpensive and simple method.

Generally, fruit-flavored ice cream can be produced relatively simply by adding an essence corresponding to the intended fruit to the ice cream mix. For example, a peach flavored peach ice cream can be easily prepared by adding peach essence to the ice cream mix. However, since the essence corresponding to a strawberry is not put to practical use about a strawberry, manufacturing a strawberry ice cream by the above simple methods is not performed now.
In addition, the essence corresponding to the fruit as described above is generally intended mainly to impart a flavor (so-called flavor), and it necessarily necessarily compensates for the natural color of the fruit, and the nutritional components etc. which the fruit itself originally has It is not something to compensate. For this reason, even if the essence (柿 essence) corresponding to a strawberry is commercialized, it can not produce a full-scale strawberry ice cream.

On the other hand, a method for producing ice cream using sweet potato has also been proposed conventionally. For example, a method has been proposed for producing a persimmon ice cream by putting fresh sweet potato flesh into an ice cream mix and freezing it (not shown).
However, according to this method, it is necessary to remove seeds, peels, koji, etc. from sweet potato, and extract only the flesh as pretreatment. In particular, the operation of removing seeds is complicated and does not constitute a simple manufacturing method.
In addition, it has been found by the inventors that it is necessary to add a large amount of flesh in order to bring out the taste of salmon when eating ice cream, and such raw sweet potato There is no economic way to put in lots of fruits.

An ice cream using astringents (not only complete but also incomplete) has been proposed. However, in the case of astringency, sweetness does not appear in the front unless the astringency (which is said to be mainly due to water-soluble tannins) is inferior, so for example, those processed as so-called dried sardines, carbonated What removed the astringency using gas or alcohol is used as a material of ice cream.
For example, in the case of using dried sardines, it is possible to produce dried ice-cream-containing ice cream by adding the chopped dried sardine flesh to ice cream mix and freezing it (not shown). .
However, according to this method, as in the above-described sweet potato, it is necessary to remove the seeds and grapes contained in the dried potato and extract only the flesh as a pretreatment. In the case of dried soybeans in particular, the extraction of the seeds is very difficult because the viscosity of the flesh is higher than that of the raw koji. For this reason, it will never be a simple manufacturing method. In addition, the cost of dried apricots has soared in recent years, and putting such expensive dried apricots in ice cream is not economically feasible either.

  On the other hand, there has also been proposed a method of processing astringent candy in another form without processing it as a dry yeast and using such a material to produce sweets (see, for example, Patent Document 1). Patent Document 1 describes a technique for producing a jelly paste by using a sweet potato paste (conventional method for producing a candy paste) and using the produced candy paste.

FIG. 4 is a flowchart shown in order to demonstrate the manufacturing method of the conventional paste.
As shown in FIG. 4, according to the conventional method for producing a persimmon paste, a de-astringent treatment step S 905 for removing astringent astringent and a peel-off step S 910 that peels astringent peel and separates the astringent into scab and fruit. And removing the seeds and the like from the persimmon seeds, extracting the seeds and the like from the seeds, etc. removing the seeds etc., extracting the extracted flesh using the food processor and pulverizing the flesh crushing step S920 and drying the crushed flesh to 1/2 weight And the pulp drying step S 932 to reduce the
On the other hand, with regard to the crusts separated in the peeling step S910, the crustal drying step S934 in which the crust is dried in parallel with the processing of the flesh, and the crusting powderization step S936 in which the dried crust is powdered. And in this order.
Thereafter, the pulverized and dried pulp and the dried and powdered rind powder are mixed, and a stirring step S960 of stirring while heating them and a cooling step of cooling the material subjected to stirring to ordinary temperature to make a rice cake paste S980, a sealing and packaging step S990 for sealing and packaging the cooled salmon paste, and a freezing step S995 for freezing the sealed and packaging salmon paste are performed in this order (paragraphs [0011] to [0015] of Patent Document 1) , [0024] to [0035], etc.).

According to the conventional method for producing the persimmon paste, the pulp extracted in the skin peeling step S910 and the seed removal step S915 is crushed and dried, thereby containing the nutritional component originally possessed by persimmon itself, and persimmon paste. A chew paste can be produced that exhibits a distinctive flavor and color.
Moreover, jelly with paste paste can be produced using the paste produced in this manner (see paragraphs [0060] to [0062] of Patent Document 1).

Unexamined-Japanese-Patent No. 2007-209221

However, in the conventional method for producing a cocoon paste, the fruit pulp mainly produces the flavor and color, while the cocoon is mainly used to thicken the paste (see Patent Document 1 See paragraph 0029]. That is, according to the conventional method for producing a cocoon paste, flavor and color can not be obtained by using only the crust.
Further, with respect to the crust which has been separated in the peeling step S910, it is dried as it is in the peeled state (skin peeling drying step S934) and powdered (skin peeling step S936). Such powder is a powder in a dry state without containing water and without being heated, and thus becomes a powder of angular hard particles. Even if ice cream is produced using a chewing paste containing such powder, such ice cream produces a feeling of roughness on the tongue (it feels the particles of the skin on the tongue and lacks smoothness) ) It becomes a thing. Therefore, according to the conventional method for producing a chewing paste, it does not become a chewing ice cream having a smooth texture.
Furthermore, according to the conventional method for producing a persimmon paste, it is possible to produce flavor and color by using flesh, but it is still necessary to carry out the complicated seed removal step S915 when using flesh. There is no simple manufacturing method.

  By the way, in light of the present situation where the skin of the persimmon is heavily discarded when producing dried persimmon, from the viewpoints of environmental consideration, effective use of resources, etc., from the viewpoint of producers of persimmon, producers of persimmon, etc. Voices have been raised over the years that it can be converted to useful products from the scabs to be discarded. In addition, producers of processed foods using mulberry, because the flesh of mulberry (including dried mackerel) is relatively expensive, long-standing request whether it is possible to put out the flavor and color of mulberry only with astringent peel is there.

The present invention has been made in view of the above-mentioned circumstances, and it is possible to easily obtain a silkworm paste having a savory flavor and color while having a crust of persimmon as a main ingredient, and having a smooth texture. An object of the present invention is to provide a method for producing can paste.
Another object of the present invention is to provide a method for producing a strawberry ice cream which can easily obtain a full-fledged strawberry ice cream having a savory flavor and color and having a smooth texture.

[1] A method of producing a cocoon paste according to the present invention is a method of producing cocoon paste using astringency, which comprises using a fumigant material containing a sulfur component as a crust which has been taken out by peeling the astringent skin. A sulfur-fumigating step of fumigating a sulfur-fumigating step, a crust-drying step of drying the sulfur-fumigated crust, and a crust-dipping step of immersing the dried crust into water so that water is contained in the crust; A first stirring step of mixing a predetermined amount of water and an anti-oxidant with the soaked crust, stirring while immersing the dipped crust, and stirring to prepare a paste of a first state; A second stirring process of mixing saccharides to a state koji paste and stirring while heating to form a second state koji paste, and cooling the second state koji paste to a normal temperature in a third state A cooling process to be made into a glaze paste, and the glaze page of the third state And sealing packaging process of accommodating the door into a packaging container sealed, a characterized in that it comprises in that order.

According to the method for producing a cocoon paste of the present invention, sweetness can be brought out to the front with astringency as inferior, and sweetness can be condensed, by carrying out the crusting drying step. For this reason, it is possible to obtain a sweet potato paste exhibiting a sweet and savory flavor derived from sweet potato.
In addition, by carrying out the scum sulfur fumigation process, a gas containing a sulfur component is absorbed on the surface of the scab, and as a result, the oxidation of tannin contained in the scab is suppressed, and the scab is brownish or blackish Can be prevented from being discolored. For this reason, it is possible to maintain the original color development of the persimmon, and to obtain a persimmon paste exhibiting a natural vermilion vermilion.
Moreover, the cell wall etc. of the scab which became hard by the scab-drying process can be softened by implementing a scab soaking process before the 1st stirring process which grinds etc. Even if the crusts are ground in the first stirring step of the subsequent step, the softened crusts particles will rest on the tongue of the eating person. Therefore, it can be set as a sweet potato paste with smooth texture. (* 1)
In addition, since the stirring is performed while heating in the second stirring step, the ground crust can be further softened by heat. Therefore, it can be set as a sweet potato paste with smoother texture.
Furthermore, according to the method for producing a cocoon paste of the present invention, a cocoon paste can be obtained by using a persimmon peel of astringency as a main material, and there is no need to handle pulp. In other words, it is not necessary to carry out a complicated process of removing seeds and the like for extracting only pulp. Therefore, according to the method for producing a cocoon paste of the present invention, a cocoon paste can be obtained more easily than the conventional cocoon paste production method.

As described above, according to the method for producing a cocoon paste of the present invention, it is possible to easily obtain a cocoon paste having a savory flavor and color while having a crust of persimmon as a main ingredient and having a smooth texture. be able to.

[2] The method for producing a cocoon paste according to the present invention preferably further includes a cocoon washing step of washing the dried cocoon between the cocoon drying step and the corium dipping step.

[3] In the method for producing a cocoon paste according to the present invention, in the first stirring step, when the weight of the soaked crust is set to 1, the weight of the water to be mixed is substantially 1 It is preferable to

[4] In the method for producing a cocoon paste according to the present invention, the weight of the saccharide is adjusted so that the sugar content of the cocoon paste in the second state is in the range of 20% to 50% in the second stirring step. Preferably, the saccharides are mixed, and the stirring is performed while heating at a temperature in the range of 100 ° C. to 130 ° C. for a time in the range of 10 minutes to 30 minutes.

[5] In the production method of the present invention, the average diameter of the scab particles is in the range of 5 μm to 50 μm, the ratio by weight of water is in the range of 25% to 40%, and the sugar content is 20% to 50%. It is preferable to make the said cocoon paste on the conditions which become in the range of%.

[6] The method for producing a strawberry ice cream according to the present invention is a method for producing a strawberry ice cream using astringency, which is produced by the method for producing a strawberry paste according to any one of the above [1] to [5] A paste preparing step of preparing the salmon paste, an ice cream mix preparing step of mixing and stirring the salmon paste with a milk and an egg to prepare an ice cream mix, and freezing the ice cream mix And freezing steps in this order.

  According to the method for producing the strawberry ice cream of the present invention, the strawberry paste produced by the method for producing the strawberry paste according to the above [1] to [5] is prepared, and the strawberry paste is produced using this As a result, it is possible to easily obtain a full-fledged strawberry ice cream having a savory flavor and color and having a smooth texture.

[7] In the method for producing a strawberry ice cream according to the present invention, it is preferable to further mix an acid taste material and a fresh cream for giving an acidity to an object to be mixed in the ice cream mix preparation step.

It is a flowchart shown in order to demonstrate the manufacturing method of the chewing paste which concerns on Embodiment 1. FIG. It is a flowchart shown in order to demonstrate the manufacturing method of the strawberry ice cream which concerns on Embodiment 2. FIG. It is a photograph which shows the coffin paste of the 3rd state after implementing cooling process S80 in a test example. It is a flowchart shown in order to demonstrate the manufacturing method of the conventional rouge paste.

  Hereinafter, the method for producing the bream paste and the method for producing the bream ice cream of the present invention will be described with reference to the embodiments shown in the drawings.

Embodiment 1
1. Method of Producing Boiled Paste According to Embodiment 1 FIG. 1 is a flowchart shown to explain a method of producing a paste according to the first embodiment.
The method for producing the cocoon paste according to the first embodiment is a method for producing cocoon paste using astringent juice as shown in FIG. 1, and it comprises a crust peel sulfur fumigation step S20, a crust peel drying step S30, and crust peel immersion. Step S50, first stirring step S60, second stirring step S70, cooling step S80, and sealed packaging step S90 are included in this order.

(1) Bark sulfur fumigation process S20
The persimmon sulfur fumigation step S20 is a step of fumigating "bark" extracted by peeling astringent bark using a fumigant material containing a sulfur component.

a) Preparation of peel A peel may be prepared by obtaining a peel taken out by a separate farmer / trader as “bark” to be put into the peel sulfur fumigation step S20. For example, the skin of astringent rattle produced in the process of producing dried soybeans may be used as "bark". The shape (shape, width, length, thickness, etc.) of the crust in this case is generally in the form of a string. However, the shape of the scab in Embodiment 1 is not limited to this, and may be any shape.
Alternatively, the bark may be prepared by performing the skin peeling step S10 prior to the bark sulfur fumigation step S20 (see FIG. 1). The skin peeling step S10 is a step of peeling the skin of astringent meal and separating the astringent meal into a peel and fruit (including pulp, seeds, koji, etc.). In addition, although the astringency used by skin-peeling process S10 assumed and demonstrated the astringent condition of a raw state here, it is not limited to this.

b) Sulfur fumigation Sulfur fumigation includes a sulfur component after hanging the bark prepared as described above in the fumigation space, spreading the bark on the weir and placing it in the weir together with the weir, etc. The fumigant material (eg, sulfur dioxide) is ignited to burn the smoke and such smoke is delivered to the fumigation space to burn the crust.
The concentration of smoke at the time of performing fumigation, fumigation time, etc. can be arbitrarily set as long as the effects of the present invention can be exhibited, but for example, the same as the fumigation process for producing common dried fish It can also be done.

(2) Curd drying step S30
The crust peel drying step S30 is a step of drying the sulfur-fumigated crust.
In the first embodiment, the drying is carried out by sun-drying for about 1 month (for example, 20 days or more) after performing treatment such as hanging the sulfur-fumigated bark as described above, spreading it on a pot or the like. By doing.
When such drying is carried out, water gradually evaporates from the raw crust, and the water-soluble tannin which is the source of astringency turns insoluble, and as a whole, the water-soluble tannin becomes inferior and the sweetness becomes front. It is said to be pushed out by In addition, by drying, the sweetness sweetness derived from the salmon is condensed.
With regard to the degree of drying, when the weight of the raw scab state is 100, the water is evaporated so that the weight of the scab after drying is approximately 20 to 40.
As for the method of drying, sun drying is desirable because it can be expected to have an effect (such as sterilization) other than drying by sunlight, but it is not limited to this. For example, drying may be carried out by shading or indoor drying, or drying may be carried out by exposing the bark to such a dry environment to create a dry environment by a machine.

(3) Bark soaking step S50
The crust peeling step S50 is a step of immersing the dried crust in water to make the crust include water.

To soak the crust, put the crust into water in which the water level is sufficient to allow all crusts to soak in the water, and for a predetermined time (for example, overnight, ie about 8 hours) to crust. It does by absorbing water.
The water used here uses normal drinking water. Hereinafter, the same applies to water used in the first stirring step S60. However, the first embodiment is not limited to this. For example, ionized water, water adjusted in pH (hydrogen ion index), water mixed with other components, or the like can also be used as appropriate.
In addition, the immersion time is not limited to about 8 hours, and can be suitably changed according to the conditions such as the dry state of the crust, water quality, water temperature and the like.

(4) 1st stirring process S60
In the first stirring step S60, a predetermined amount of water and an antioxidant additive are mixed into the soaked crust, and the soaked crust is ground and stirred to form a “paste paste in a first state”. is there.

a) Mixing in First Stirring Step S60 A predetermined amount of water and an antioxidant additive are mixed with the crust which has been absorbed by performing the crusting dipping step S50.

With respect to the mixing amount of water in the first stirring step S60, when the weight of the soaked crust is set to 1, it is preferable that the weight of water to be mixed is substantially set to 1. In other words, it is preferable that the weight ratio of the soaked scab to the water to be mixed is substantially 1: 1.
The weight of the soaked crust shall be the weight of the crust when lightly drained.
In addition, the term "substantially" does not necessarily mean that the weight ratio between the soaked crust and the water to be mixed is strictly 1: 1. This means that it is also acceptable to adjust the weight ratio to which water is added as appropriate depending on the dry condition of the hide and the like. The same applies to "substantially" in the following description.

Antioxidant additives prevent the oxidation of secondary processed food using sweet potato paste and sweet potato paste. It is said that the color changes when the component derived from salmon oxidizes. By mixing the antioxidant additive, oxidation is prevented, the original color development of the persimmon is maintained, and the secondary processed food using the persimmon paste and the persimmon paste that exhibited a bluish color (for example, in Embodiment 2 described later) Such ice cream.) Can be maintained.
Here, sodium L-ascorbate (so-called vitamin C) is used as an antioxidant additive. However, Embodiment 1 is not limited to this, and any additive having an antioxidative effect may be used. For example, calcium ascorbate can also be used.

b) Grinding and stirring in the first stirring step S60 A mixture of the above-described materials (immersed crust, water, antioxidant additive) is stirred while being ground to form a "paste paste of the first state" .
Pulverization is carried out so as to be crushed while being cut with a knife so that the pulverized crusts are in a finer state than the so-called "chopped". Grinding is done so that no fleshiness is left when it is finally eaten.
Stirring is thoroughly mixed so that the above-mentioned materials are uniformly mixed in the whole, and finally it is made into a smooth paste form as a whole, and this is made into "the paste in the first state."
Pulverization and stirring may be performed using a so-called food processor, cutter, mixer or the like. Alternatively, it may be cut with a blade and crushed in a mortar-like container.

(5) Second stirring step S70
The second stirring step S70 is a step of mixing saccharides with the “paste paste in the first state” and stirring while heating to form a paste in the second state.

a) Mixing in the Second Stirring Step S70 The saccharides are mixed with the above-mentioned "first state of rice bran paste".
As saccharides to be mixed, sugar (for example, white sugar), glucose, granulated sugar and the like can be used. Among these saccharides, a single type may be used, or an appropriate type may be selected from a plurality of types and used in combination.

  As for the mixing amount of saccharides in the second stirring step S70, the sugar content of "the second state of the paste (the second paste of the second stirring step S70 after the execution of the second paste)" is in the range of 20% to 50%. It is preferable to adjust the weight of saccharides and mix saccharides as described above.

Moreover, it is more preferable to adjust the weight of saccharides, and to mix saccharides so that the sugar content of the 2nd state paste of salmon paste may be in the range of 25% to 40%.
Furthermore, the weight of the saccharides may be adjusted to mix the saccharides so that the sugar content of the second state of the koji paste is about 30%.
In addition, in Embodiment 1, it is not limited to the range of the above-mentioned sugar content. For example, the sugar content may be smaller (for example, about 10%) than the above range, in consideration of a food with a low sweetness (for example, health-oriented food etc.) in secondary processing. In addition, the sugar content may be made larger than the above-described range in order to allow storage at normal temperature for a longer period of time.

b) Heating and Stirring in the Second Stirring Step S70 With respect to the mixture of saccharides in the “first state koji paste”, the mixture is stirred while being heated to form a “second state koji paste”.
Stirring is performed with care so that the paste does not burn as it is heated.
The paste is heated and stirred enough to have a viscosity higher than that of a common daikon radish, and when the spoon is tipped with a spoon, the paste is made to have a viscosity that causes the paste to fall down slowly. , Let this be "the paste of the second state."

  In addition, about the operation | work in 2nd stirring process S70, it is preferable to carry out stirring for the time within the range for 10 minutes-30 minutes, heating at the temperature within the range of 100 degreeC-130 degreeC.

(6) Cooling step S80
The cooling step S80 is a step of cooling the “second-stage chewing paste” to normal temperature to obtain a “third-state chewing paste”.
"Normal temperature" means approximately 10 ° C to 20 ° C. It may be cooled to a temperature not higher than normal temperature and not lower than 0 ° C. Here, the “tin paste in the second state” is cooled to normal temperature to such an extent that there is no hindrance to the sealed packaging step S90 in the subsequent step, and this is made the “post paste in the third state”.

(7) Sealed packaging process S90
The sealing and packaging step S90 is a step of containing and sealing the “third-state chewing paste” in a packaging container.
As the packaging container, a bag-like or tube-like container, a plastic container, a bottle or the like made of a material such as polyethylene with food hygiene secured can be adopted. Here, the packaging container is contained and sealed in such a manner as to be filled with the “third state of paste”. It is desirable that the inside of the container be in a vacuum state after being contained and sealed. However, the present invention is not limited to this, and for example, an inert gas may be contained together and sealed.

As described above, by performing the crust-and-skin sulfur fumigation step S20 to the sealing and packaging step S90 in this order, it is possible to obtain a potato paste according to the first embodiment (see FIG. 1).
In addition, in the paste, the average diameter of the particles of crusts is in the range of 5 μm to 50 μm, the moisture ratio is in the range of 25% to 40%, and the sugar content is 20% to 50%. It is in the range.

(8) Heat treatment process S92
In the method of manufacturing the chewing paste according to the first embodiment, a heat treatment step S92 may be included after the sealing and packaging step S90 (see FIG. 1).
The heat treatment step S92 is a step of placing the chewing paste contained in the packaging container in the sealing and packaging step S90 at a high temperature. For example, it may be carried out by exposing it to steam for a predetermined period of time or boiling it in hot water (for example, boiling in hot water of 80 ° C.) for each sealed container containing chewing paste, or inside a thermostatic bath set to a predetermined temperature. It may be carried out with a predetermined time period.
By heat-treating in this way, while carefully killing the bacteria which were accidentally mixed between the container main body and the lid in the sealed container, and also carefully killing the bacteria which were accidentally mixed in the inside paste. Can.

2. Storage and Application of Tung Paste (1) Storage of Tung Paste The tanning paste produced as described above can be stored for a long time at normal temperature while being housed in a sealed container.
Since it is not necessary to freeze, it is not necessary to thaw when applying the persimmon paste to produce a secondary processed food, and it can be smoothly introduced as a material of a secondary processed food.
If frozen storage is essential, when the thawing paste is thawed, if it is used for secondary processing while the thawing is insufficient, particles and moisture of the semi-freezing scum will remain, resulting in a hazy taste There is a possibility that smooth texture can not be drawn out. However, since the koji paste produced by the method of producing the koji paste according to the first embodiment can be stored at normal temperature, such a problem does not occur.

  In general, processed foods using raw salmon as it is can mainly be manufactured only during seasonal seasons. On the other hand, if it is a salmon paste obtained by the method for producing a salmon paste according to the first embodiment, it can be stored at normal temperature or under refrigeration (does not prevent refrigerated storage). The following processed food can be manufactured.

(2) Application of Boiled Paste The batter paste obtained by the method for producing a batter paste according to the first embodiment can be applied as a material of various secondary processed foods.
For example, it can be applied as a material such as ice cream (details will be described in Embodiment 2), ice confections such as sherbet, Japanese confections such as sheep rattan, cookies, cakes and other western confectionery, smoothies, yogurt, lattes and other beverages. .

3. The effect of the method for producing a cocoon paste according to the first embodiment

(1) According to the method for producing the cocoon paste according to the first embodiment, it is possible to bring sweetness to the front by making astringency inferior (withdrawal from astringency) by performing this because it includes the crusting drying step S30. And sweetness can be condensed. For this reason, it is possible to obtain a sweet potato paste exhibiting a sweet and savory flavor derived from sweet potato.

In addition, since the scum sulfur-fumigation process S20 is included, a gas containing a sulfur component is absorbed on the surface of the scum by performing this. As a result, the oxidation of tannin contained in the crust can be suppressed, and the discoloration of the crust to brown or black can be prevented. For this reason, it is possible to maintain the original color development (so-called "amber yellow". It can be said that it is slightly yellowish reddish brown), and it is possible to obtain an amber paste exhibiting natural vermilion amber color.
Incidentally, in the case where the drying of the crust (barrel drying step S30) is performed without carrying out the persimmon sulfur fumigation step S20, the so-called amber coloring is lost and the color is slightly changed to a black color. In this way, when using a slightly blackened salmon paste to make an ice cream, for example, it becomes a brownish or blackish-based ice cream, and even if it is eaten, the enjoyment of the food felt from the information (color) coming from the eyes Can not get.
Generally, it is said that the change to a slightly black color is due to the oxidation of tannin contained in the bud. In the first embodiment, by performing the persimmon sulfur fumigation step S20, oxidation of tannin contained in astringency can be suppressed, thereby preventing discoloration of the persimmon, and obtaining persimmon paste maintaining the original color development of persimmon Can. As a result, it is possible to produce an eyebrow ice cream with a good appearance that is reminiscent of eyebrows, reflecting the inherent coloration of eyebrows.
In addition, by carrying out the crust peel sulfur fumigation step S20, it is possible to suppress the generation of mold (collection of mycelium) that inhibits the dryness of the pods, microorganisms, etc., and drying the pods in a later step ) Can be promoted. In addition, it is also said that, by carrying out the crust peel sulfur fumigation step S20, it is also effective against insects when drying is performed.

  Also, by carrying out the scab soaking step S50 prior to the first stirring step S60 for crushing and the like, it is possible to soften the cell wall and the like of the scab that has become hard in the scab drying step S30. As a result, even if the crusts are ground in the subsequent first stirring step S60, the softened crusts particles get on the tongue of the person who eats (that is, there is no rough feeling or crushing feeling) It will be on the tongue in the state.). Therefore, it can be set as a sweet potato paste with smooth texture.

  In addition, since stirring is performed while heating in the second stirring step S70, the ground crust can be further softened. Therefore, it can be set as a sweet potato paste with smoother texture.

  Moreover, the manufacturing method of the persimmon paste which concerns on Embodiment 1 can obtain persimmon paste by using persimmon peel of astringent persimmon as a main material, and it is not necessary to handle flesh. In other words, it is not necessary to carry out a complicated process of removing seeds and the like for extracting only pulp. Therefore, according to the method for producing a cocoon paste of the present invention, a cocoon paste can be obtained more easily than the conventional cocoon paste production method.

  As described above, according to the method for producing a cocoon paste according to the first embodiment, the cocoon paste having a savory flavor and color and a smooth texture while having a crust of persimmon as a main ingredient is simplified. Can be obtained.

In addition, according to the method for producing the cocoon paste according to the first embodiment, it is possible to obtain the cocoon paste only with relatively inexpensive scabs (percarps usually discarded as having little value) for the flesh Because it can be done, it will also be worthwhile in economic terms.
As the scab, for example, a crust of astringent bark produced in the process of producing dried sweet potato may be used. In the process of producing dried sweet potato, there is a current situation where a large amount of astringent peel is produced and most of it is discarded in the field as unnecessary. The waste can be reduced by effectively utilizing the astringent peel produced in the process of producing dried gluten which has not been found for other uses such as this, and converting it into a useful glutinous paste, and the glutinous producer Can also be used as a source of income.

  Furthermore, according to the method for producing a cocoon paste according to the first embodiment, an artificial flavor, a sweetener and the like are not used, and the above-mentioned satisfactory flavor, color, texture and the like are obtained based on astringent natural material. It is possible to obtain a sweet potato paste. For this reason, significant cane paste can be obtained also in terms of nutritional components.

(2) It may further include a scab washing step S40 for washing the dried scab between the scab drying step S30 and the scald soaking step S50.

  By performing the scab washing step S40, foreign matter (dust and the like) attached to the surface of the scab can be removed. In addition, since the surface of the scab is prepared by washing, it is possible to further promote the permeation of water from the surface of the scab in the subsequent scab dipping step S50.

(3) When the weight of the soaked crust is set to 1 in the first stirring step S60, the weight of water to be mixed is preferably substantially set to 1.

  By mixing water in the first stirring step S60, it is possible to obtain a paste-like paste having no powdery feeling and a certain degree of viscosity. At that time, as described above, water is mixed in such a weight ratio that the weight of water is substantially 1 when the weight of the soaked crust is 1 (that is, approximately the weight of the dipped crust) By mixing water of the same weight, it is easy to use it for secondary processing (for example, it has a suitable viscosity that can be used easily for confections such as ice cream, and has a smooth texture) can do.

(4) In the second stirring step S70, the sugars are adjusted in weight so that the sugar content of the salmon paste in the second state is in the range of 20% to 50%, and the sugars are mixed. It is preferable to carry out heating for 10 minutes to 30 minutes while heating at a temperature in the range of 130 ° C.

a) Mixing of saccharides By mixing saccharides in the second stirring step S70, it contributes to sweetness in secondary processing, can suppress fermentation and decay, and is made to be a more highly preserved salmon paste. Can. At that time, by adjusting the weight of the saccharide so that the sugar content of the second state of the koji paste (the second paste after performing the second stirring step S70) is in the range of 20% to 50%, It is preferable to mix. If the sugar content is within this range, it is possible to secure the effect of suppressing fermentation and putrefaction (fermentation and putrefaction suppressing effect), and it is possible to obtain a koji paste having high shelf life at normal temperature.
In addition, the mixture of saccharides is after immersion in water in the crust crust soaking step S50 and mixing of water in the first stirring step S60, and the object to be mixed (here, the potato paste in the first state) is sufficiently water In the state of including. In this way, the saccharides are more easily dissolved in water, and the saccharides are more easily conformed to the whole, as compared to the case where the saccharides are mixed at the stage before the water is sufficiently contained. Therefore, smoother chewing paste can be obtained.

In addition, it is more preferable to adjust the weight of saccharides, and to mix saccharides so that the sugar content of the 2nd state of the potato paste may become in the range of 25%-40%.
If it is a sugar content within this range, it will be applied in a relatively wide range from foods with relatively weak sweetness (eg smoothies etc.) to foods with relatively strong sweetness (eg sheep sweets, cakes etc.) as secondary processing applications The chewing paste of this invention can be used suitably.

In addition, the weight of the saccharides may be adjusted so that the saccharides may be mixed so that the sugar content of the second state of the koji paste is about 30%.
If it is this sugar content, it is a generally accepted sweetness without being too weak or too sweet, and it is also a sugar content that can be expected to have a considerable degree of fermentation and decay suppressing effect. For this reason, although it is a paste of a single specification (about 30% of about sugar content), it can be widely developed to various foodstuffs, and it becomes an economically excellent paste.

b) About heating It is preferable to perform stirring (what is called mixing), heating at the temperature within the range of 100 degreeC-130 degreeC.
As described in the above “2. Effect (1) of the method for producing a cocoon paste according to the first embodiment”, the crushed crust is softened by heating in the second stirring step S70 (as if it was emulsified Can). Moreover, compared with the case where it does not heat, fermentation and rot suppression effect can be heightened further.
If stirring is performed at a temperature lower than 100 ° C., the above effect may not be sufficiently exhibited. On the other hand, when stirred at a temperature higher than 130 ° C., the material of the salmon paste may be boiled, which may impair the flavor and color of the salmon. Therefore, by stirring with heating at a temperature in the range of 100 ° C. to 130 ° C., it is possible to obtain a good chewing paste.

c) Stirring time In the second stirring step S70, while performing the heating, the stirring may be performed for a time in the range of 10 minutes to 30 minutes. The mixed saccharides can be uniformly mixed with the paste of the first state, and it is possible to further reduce the bias of sweetness, the bias of fermentation / deterioration suppressing effect and the like.

Second Embodiment
Next, a method for producing a bream ice cream using the bream paste manufactured by the method for producing a bream paste according to the first embodiment will be described below.

1. Method for Producing Strawberry Ice Cream According to Embodiment 2 FIG. 2 is a flowchart shown to explain a method for producing the strawberry ice cream according to Embodiment 2.
The method for producing the strawberry ice cream according to the second embodiment is a method for producing a strawberry ice cream using astringent persimmon, as shown in FIG. 2, and includes a strawberry paste preparation step S100 and an ice cream mix preparation step S110. The freezing step S120 is included in this order.

(1) Paste paste preparation step S100
Bran Paste Preparation Step S100 is a step of preparing a bran paste produced by the method for producing a bran paste according to the first embodiment. That is, a crust peel process which is performed by fumigating a crust which has been taken out by peeling astringent crust with a sulfur component using a fumigant material, and a crust drying step S30 which dries the sulfur crusted crust. Soaking the dried scabs in water to make the scabs contain water, mixing the predetermined amount of water and antioxidant additive with the soaked scabs, and soaking the soaked scabs Saccharide is mixed to the first stirring step S60 of stirring the first state of the paste with stirring while pulverizing, and mixing the sugar with the first state of the paste of the first state, and stirring while heating, producing the second state of the paste of the second state A second stirring step S70 for cooling, a cooling step S80 for cooling the paste of the second state to normal temperature to obtain a paste of the third state, and a sealing and packaging step of containing and sealing the paste of the third state in the packaging container And S90 in this order Preparing the sea urchin out the persimmon paste.

  In addition, here, it demonstrates in consideration of preparing "the paste | stew paste" by securing the paste which entered the packaging container which finished implementation of sealed packaging process S90 in the manufacturing method of the paste according to Embodiment 1. . However, the second embodiment is not limited to this. You may contribute "x3 paste of a 3rd state" which was performed to cooling process S80 of the state which has not entered into the packaging container as it is to ax paste preparation process S100 in a manufacturing process of ice cream. The method for producing the strawberry ice cream having such a configuration is also within the equivalent range of the method for producing the strawberry ice cream according to the second embodiment.

(2) Ice cream mix preparation process S110
The ice cream mix preparation step S110 is a step of mixing and kneading the salmon paste, the milk and the eggs to prepare an ice cream mix.
The mixing and stirring of these materials can employ | adopt the method used by a normal ice cream manufacturing process.
Milk, for example, milk, fresh cream, etc. can be used. However, it is not limited to these.

In addition, in ice cream mix preparation process S110, it is preferable to further mix the sour material and fresh cream which give sourness to a to-be-mixed object.
In this case, in the first step, the paste, the milk and the eggs are first mixed and stirred (mixed), and in the next step, the acid taste material and the raw material to be stirred (mixed) in this way (target to be mixed) The cream may be introduced and mixed and mixed (mixing) to form an “ice cream mix”.
However, it is not limited to this order. For example, a method may be employed in which a salmon paste, a milk, an egg, an acidulant and a fresh cream are mixed in the same step and collectively mixed (mixed) to make an “ice cream mix”.
Citric acid, plum flesh and the like can be employed as the acidulant.

(3) Freezing step S120
The freezing step S120 is a step of freezing the ice cream mix.
For example, the "ice cream mix" prepared in the ice cream mix preparation step S110 is filled into a container for ice cream, and the freezing step S120 is performed by freezing the ice cream mix filled in the container in a freezer You may

2. The effect of the manufacturing method of the persimmon ice cream which concerns on Embodiment 2 (1) The manufacturing method of the persimmon ice cream which concerns on Embodiment 2 becomes what uses the persimmon paste obtained by Embodiment 1. FIG. Therefore, also with the ice cream manufactured by the method for producing ice cream according to Embodiment 2, the effect (characteristic) of the cake paste obtained by Embodiment 1 is directly taken over, and a unique effect is exhibited. Can.
That is, according to the method of producing ice cream of the second embodiment, the paste of the present invention is prepared using the method of producing the paste of the present embodiment, and ice cream is produced using the paste. For this reason, it is possible to relatively easily obtain a full-fledged strawberry ice cream having a savory flavor and color and having a smooth texture.
In addition, since ice cream is produced using an agate paste produced based on a natural material, astringent persimmon, it becomes a full-fledged ice cream that is significant also in terms of nutritional components.

According to the method of manufacturing the ice cream according to the second embodiment, even if there is no eyelid essence, if the eyelid paste obtained according to the first embodiment is used, it can be handled easily as easily as the essence, easily and economically. It is possible to produce a full-fledged ice cream that can be appealed to indulgence.
In the present specification, "flavor" mainly refers to taste, but a flavor element may be added to the evaluation item of "flavor".

(2) In ice cream mix preparation process S110, it is preferable to further mix the sour material and fresh cream which give a sour taste to a mixing object.

As described above, by mixing the fresh cream in the ice cream mix preparation step S110, it is possible to increase the milk fat content relative to the whole ice cream, and it is possible to make the ice cream having a heavier weight.
In addition, by mixing the acid taste material, it is possible to obtain a strawberry ice cream having a refreshing aftertaste even if there is weight when eating.
In addition, you may use natural materials, such as flesh of plum, as a sour material. Natural ingredients such as plum flesh are less sour than citric acid, and it is possible to obtain an ice cream having a refreshing crisp feeling that the sourness is not removed later than necessary.

[Test example]
Since it was confirmed as a result of the evaluation by a test that a favorable strawberry paste and a strawberry ice cream can be obtained, it demonstrates below.

1. Ichida Koji was used as a perfuming agent used in the production test of koji paste. As the skin, we used skin that was released in the process of making traditional dried fish.
The persimmon sulfur fumigation step S20 is performed by suspending the persimmon peel in the fumigation space, igniting sulfur dioxide in the fumigation space to burn smoke, and filling the fumigation space with such smoke to burn out the persimmon peel The
Then, the sun drying was carried out for 20 days outdoors where a well-ventilated sunlight hits, and the scab-drying step S30 was performed. As a result, the water evaporated, and the weight of the crust was about 30 when the weight of the raw crust was 100.
Next, the skin was briefly treated with hot water, heated and boiled, and was washed with water to carry out the scab washing step S40.
Subsequently, the scab soaking step S50 was performed for about 8 hours.
Then, 100 g of soaked crusts, 100 g of crusts and about 1% by weight of sodium L-ascorbate are mixed together, ground and stirred by Robo Coupe (registered trademark of SNC), and the first stirring step S60 is performed. The first state of the paste was obtained.
Next, white sugar and glucose fructose (200 g in total) are further added to the paste of the first state and mixed, and the mixture is heated for about 20 minutes while setting the temperature within the range of 100 ° C to 130 ° C. The mixture was stirred to carry out the second stirring step S70 to obtain a second state of moth paste.
Subsequently, the paste of the 2nd state was cooled to normal temperature (about 15 degreeC), cooling process S80 was implemented, and the paste of the 3rd state was obtained.
FIG. 3 is a photograph showing a crucible paste in a third state after the cooling step S80 is performed in the test example.

Subsequently, a tube-like container made of polyethylene was filled with the third state of the crucible paste and housed in a vacuum state, and a sealed packaging step S90 was performed.
Next, the sealed and packaged container was placed at a position measured at about 80 ° C. in water vapor, and heat treatment step S92 was performed by exposing it to this environment for about 40 minutes.
The above was carried out to obtain an amber paste.

  It was confirmed that the paste obtained in this manner exhibits a savory flavor and color, and is a paste having a smooth texture.

  Moreover, when the experiment which preserve | saved such a salmon paste at normal temperature was conducted, it confirmed that the state of the favorable paste which exhibits a savory flavor and color, and has a smooth food texture is maintained also after one year. It was done.

2. Boiled Ice Cream Production Test As the batter paste used in the test, the batter paste obtained in the above-mentioned boil paste production test was used.
About ice cream mix preparation process S110, it implemented as follows. The salmon paste was taken out of the tube of the packaging container, to which milk, eggs and citric acid were combined and mixed, and the mixture was stirred (mixing) to obtain "material 1". Next, stirring (mixing) was separately performed until the vegetable fresh cream became creamy, and this was designated as “material 2”. Subsequently, “material 1” and “material 2” were combined and further stirred (mixing) to obtain an ice cream mix.
Next, the ice cream mix was filled in a container for ice cream, and then the whole container was frozen in an environment of about -25 ° C in a freezer to carry out a freezing step S120 to obtain a strawberry ice cream.

  It was confirmed that the strawberry ice cream obtained in this manner exhibits a savory flavor and color, and is a full-fledged strawberry ice cream having a smooth texture.

[Modification]
As mentioned above, although the present invention was explained based on the above-mentioned embodiment, the present invention is not limited to the above-mentioned embodiment. It is possible to implement in the range which does not deviate from the meaning, for example, the following modifications are also possible.

(1) In the method for producing the apricot paste according to the first embodiment and the method for producing the ice cream according to the second embodiment, the method using only the abalone skin was described, but the present invention is limited thereto It is not a thing. While subjecting the persimmon seeds (the main body of the persimmon including the flesh) to the same treatment as sulfur scum (sulfur fumigation and drying), the pulp extracted from the seeds of such dried persimmon is also put into the first stirring step S60. Good. By so doing, the texture based on the flesh contributes to make it possible to become a salmon paste and salmon ice cream that can be further appealed.
In this case, the predetermined treatment (sulfur fumigation and drying) can be diverted to the step of producing a common dried fish, and the common dried fish produced by such a step is constituted as the fruit of the above-mentioned dried sweet potato It is also good.

(2) In the method for producing the bream paste according to the first embodiment and the method for producing the bream ice cream according to the second embodiment, the first stirring step S60 is performed, and then the second stirring step S70 is performed. However, the present invention is not limited to this. The first stirring step S60 and the second stirring step S70 may be performed simultaneously.

(3) The method for producing ice cream according to the second embodiment is described as a method for producing a so-called ice cream, but the present invention is not limited to this.
The present invention is not limited to ice cream in a narrow sense, and a method for producing so-called soft cream, gelato and the like can also be applied.

S10, S910: skin peeling step, S20: crust peel sulfur fumigation step, S30, S934: crust peel drying step, S40: crust peel washing step, S50: crust peel immersion step, S60: first stirring step, S70: second Stirring process, S80, S980 ... Cooling process, S90, S990 ... Sealed packaging process, S92 ... Heat treatment process, S100 ... Paste paste preparation process, S110 ... Ice cream mix preparation process, S120, S995 ... Freezing process, S905 ... Desulfation Process, S915 ... seed removal process, S920 ... pulp crushing process, S932 ... pulp drying process, S936 ... powdering process of peel, S960 ... stirring process

Claims (7)

A method for producing a cocoon paste using astringent syrup,
A crustal sulfur fumigation process of fumigating a crust which has been removed by peeling the astringent crust using a fumigant material containing a sulfur component,
A crust drying step of drying the sulfur-fumigated crust;
And immersing the dried crust into water so that water is contained in the crust.
A first stirring step of mixing a predetermined amount of water and an anti-oxidant with the soaked crust, stirring while immersing the dipped crust, and stirring to prepare a paste of a first state of mulberry paste;
A second stirring step of mixing saccharides with the first-stage batter paste and stirring while heating to form a second-state batter paste;
A cooling step of cooling the second state of the glaze paste to room temperature to obtain a third state of the glaze paste;
A sealing and packaging step of containing and sealing the third state of chewing paste in a packaging container;
A method for producing a cocoon paste, comprising:   The method according to claim 1, further comprising a scab washing step of washing the dried scab, between the scab drying step and the scab soaking step.   The weight of the said water mixed with respect to this is made substantially 1 when the weight of the said soaked crust which was 1 in the said 1st stirring process is set to one. How to make sweet potato paste.   In the second stirring step, the sugars are adjusted in weight so that the sugar content of the salmon paste in the second state is in the range of 20% to 50%, the sugars are mixed, and the stirring is performed 100 The method for producing a cocoon paste according to any one of claims 1 to 3, wherein the heating is performed at a temperature in the range of from 30 ° C to 130 ° C for a time in the range of from 10 minutes to 30 minutes.   Said mulberry paste under the conditions that the mean diameter of the particles of said crust will be in the range of 5 μm to 50 μm, the weight ratio will be in the range of 25% to 40%, the sugar content will be in the range of 20% to 50% The method for producing a cocoon paste according to any one of claims 1 to 4, wherein: It is a manufacturing method of a strawberry ice cream using a persimmon,
A paste preparation step of preparing the glaze paste produced by the method of producing a glaze paste according to any one of claims 1 to 5;
An ice cream mix preparation step of mixing and stirring the salmon paste with milk and eggs to prepare an ice cream mix;
Freezing the ice cream mix;
A method for producing a strawberry ice cream, comprising: in this order.   The method according to claim 6, wherein in the ice cream mix preparation step, a sour material and a fresh cream for giving an acidity to the object to be mixed are further mixed.