JP3027848B2 - Method for removing astringent persimmon and apparatus for removing astringent persimmon - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and an apparatus for removing astringency of astringent persimmons.

[0002]

At present, the mainstream of the astringent degassing method performed in the persimmon production area is the carbon dioxide (carbon dioxide) constant temperature deaerated method (CTSD method). This CT
Regarding the SD method, in 1972 Israeli Gazit et al. Reported that there were two distinct processes involved in carbon dioxide removal. In other words, the process is a two-step process for removing abrasion by an induction period (one process) and an automatic abatement period (two processes) in which the abatement proceeds regardless of carbon dioxide.

[0003] However, the removal of astringency by the CTSD method generally requires one process for 24 hours, and the subsequent two processes for 48 to 48 hours.
A long processing time of about 72 hours to 84 hours is required for about 60 hours, so that there is a problem that the utilization rate of the de-aerator is reduced and the processing capacity is reduced. In addition, fruits that have been subjected to astringent treatment with carbon dioxide have the problem that the flesh of the fruits is hard, lacks roundness, and the coloring of the fruits does not progress. Further, there is also a problem that the processing time and the temperature control are different due to the difference in the variety and the quality of the harvested astringent persimmon, so that it takes time and effort, and it is necessary to rely on a skilled person to obtain a uniform product quality.

[0004] On the other hand, the alcohol removal method is a method in which harvested fruits are packed in a box, alcohol (ethanol) is diluted to a certain concentration, sprinkled with a predetermined amount and sealed, and left for a certain number of days to perform astringent removal. However, this astringent removal method has a problem that the progress of the astringent removal varies greatly depending on the temperature, and the softening of the fruit also proceeds too rapidly. Further, there is a problem in that the fruit is stained black by alcohol, and the commercial value may be greatly reduced.

The present invention solves such problems of the CTSD method and the alcohol deaeration method, shortens the processing time of the deaeration, increases the utilization rate of the deaeration chamber, improves the processing capacity, and improves the processing capacity. It is a first object of the present invention to provide a method for removing astringency that improves the meat quality of a fruit obtained. It is a second object of the present invention to provide an astringent removal apparatus that can easily and surely deliver a uniform product that has been astringently removed even if there are differences in the types and qualities of the harvested astringent persimmons. I do.

[0006]

According to a first aspect of the present invention, there is provided a method for removing astringent persimmons from a persimmon, wherein a perforated packing box containing persimmons is stored in a sealed deaerator, and a predetermined carbon dioxide is stored in the deaerator. A carbon dioxide gas injecting step of injecting carbon dioxide gas to a carbon concentration and raising the fruit temperature of the astringent persimmon to 15 ° C. or higher, and changing the atmosphere gas in the deaerator to a predetermined alcohol gas concentration and carbon dioxide concentration for 10 hours to A mixed gas treatment step for holding for 14 hours, a carbon dioxide gas treatment step for injecting only carbon dioxide gas into the deaeration chamber and holding for 1 hour to 12 hours, and a degassing step for releasing the sealing of the deaeration box And a post-processing step of holding for 12 to 28 hours with the sealing of the de-aeration box released. By adopting such a configuration, first, by using a mixed gas of alcohol gas and carbon dioxide gas, it is possible to increase acetaldehyde necessary for astringent removal in the pulp in a short time. (One process) can be performed in a short time,
In addition, since the decontamination guidance is sufficiently performed at this time, the post-processing steps in the automatic decontamination period (two processes) can be shortened, and the processing time for decontamination can be shortened. In addition, after the treatment with the mixed gas of the alcohol gas and the carbon dioxide gas, the treatment with only the carbon dioxide gas changes the meat quality of the de-aerated fruit, so that the coloring after leaving the warehouse can be advanced. Furthermore, there is no contamination due to the condensation of alcohol on the fruit.

According to a second aspect of the present invention, there is provided an apparatus for removing astringent persimmons, comprising a deaerator having an airtight tent, a temperature measuring means for measuring a temperature in the deaerator, and a device housed in the aerator. Fruit temperature measuring means for measuring the fruit temperature of the astringent persimmon, humidity measuring means for measuring the humidity in the de-aerator, carbon dioxide gas concentration measuring means for measuring the carbon dioxide gas concentration in the de-aerator, Oxygen concentration measuring means for measuring the oxygen concentration in the deaeration chamber, alcohol gas concentration measurement means for measuring the alcohol gas concentration in the deaeration chamber, heating means for heating the interior of the deaeration chamber, Dehumidifying means for dehumidifying the interior of the de-aerator,
Carbon dioxide gas injection means for injecting carbon dioxide gas into the deaeration chamber, alcohol gas injection means for injecting alcohol gas into the deaeration chamber, airtight tent opening / closing means for opening and closing the airtight tent, and timing means A predetermined control output based on the outputs of the temperature measuring means, fruit temperature measuring means, humidity measuring means, carbon dioxide gas concentration measuring means, alcohol gas concentration measuring means and time keeping means, heating means, dehumidifying means, carbon dioxide gas It is provided with an injection means, an alcohol gas injection means, and a control means provided to the airtight tent opening / closing means. By adopting such a configuration, the above-described method for removing the astringency can be easily and reliably performed, and a uniform product having a reduced astringency can be delivered.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. First, an embodiment of an apparatus for removing astringent persimmons of the present invention will be described with reference to FIG. This de-astringency processing device 1
It is installed in the de-aerator 2 and a beam 2A at the ceiling of the de-aerator 2 is provided with a heat insulating tent 3 on the outside by a wire or the like.
An airtight tent 4 is suspended from the inside of the heat retaining tent 3. A side portion of the heat retaining tent 3 is formed so as to be able to be folded in a bellows shape, and a peripheral frame 5 is provided at a lower end portion. Further, the entire periphery of the lower end 4A of the airtight tent 4 is formed so as to be immersed in water (not shown) introduced into a groove 6 provided on the floor of the deaeration cabinet 2. In addition, wires (not shown) are stretched over the heat retaining tent 3 and the airtight tent 4, and pulleys 7 and 8 for winding up the wires and not shown on the upper surface of the ceiling of the heat retaining tent 3 and the airtight tent 4. Motors are provided respectively, and these constitute a heat retaining tent opening / closing means and an airtight tent opening / closing means. The tents 3 and 4 are independently raised and lowered by these motors. Further, carbon dioxide gas is injected into the deaerator 2 from the liquefied gas cylinder to the floor inside the airtight tent 4 of the deaerator 2 through an evaporator (not shown) as a carbon dioxide gas injection means. An inlet (not shown) is provided to allow the carbon dioxide gas that has overflowed from the carbon dioxide gas inlet to flow along the floor of the deaeration cabinet 2. Further, a heating means is provided on a floor on one side in the de-aerator 2,
An air conditioner 9 which is also used as a dehumidifying unit and a cooling unit is provided. The air conditioner 9 is configured so that the air sucked from the lower suction port is heated by a heating device, and is supplied from the upper air supply port, and is provided at the air supply port of the air conditioner 9. An alcohol jet nozzle (not shown) as an alcohol gas injection means is provided in a certain duct, and pressurized alcohol is supplied from the alcohol jet nozzle, and the alcohol is blown out in a mist to the hot air to make the alcohol jet. Steam (alcohol gas) can be supplied into the deaerator 2. In FIG. 1, reference numeral 10 denotes a pallet and reference numeral 11 denotes a container.

Further, inside the airtight tent 4, three first temperature sensors 13A, 13B, 13C serving as temperature measuring means are provided.
And two second temperature sensors 14 serving as fruit temperature measuring means.
A, 14B and two humidity sensors 15 as humidity measuring means.
A and 15B, a carbon dioxide acid sensor 16 as a carbon dioxide gas concentration measuring means, an alcohol gas sensor 17 as an alcohol gas concentration measuring means, and various sensors including an oxygen sensor 18 as an oxygen concentration measuring means are provided respectively. These sensors are connected to a microcomputer 19 as control means. A timer (not shown) is connected to the microcomputer 19, and based on the outputs of the sensors and the timer, an air conditioner 9, a liquefied carbon dioxide evaporator, an alcohol jet nozzle, a heat retention tent are provided. A predetermined output can be given to the motor for opening and closing the airtight tent 3 and the airtight tent 4 respectively. Various programs are input to the microcomputer 19 according to the kind of persimmon to be stored, the quality, the temperature, and the like, and the microcomputer 19 is configured so that it can be selected artificially. In addition, it is desirable that the processing amount of the deaeration chamber 2 of the deaeration processing apparatus 1 as described above is 20 t or less. This is because, when the processing amount of the de-aerator 2 becomes larger than 20 tons, the calories necessary for controlling the temperature in the de-aerator 2 become too large, so that not only the processing time becomes longer but also the exit efficiency decreases. It is.

[0010] The deaeration chamber 2 of the deaeration processing apparatus 1 as described above.
The airtight tent 4 accommodates a gas-permeable packing box such as a cardboard box containing a persimmon persimmon to perform a persimmon decontamination process, which will be described in the order of the steps.

[0011] housing the breathable packing boxes, such as cardboard boxes containing the astringent persimmon carbon dioxide gas injection process is first de-astringency chamber 2 airtight tent 4. Then, carbon dioxide gas is injected to a predetermined carbon dioxide concentration, and the fruit temperature of the astringent persimmon is set to 15 ° C. or higher (a carbon dioxide gas injection step). This carbon dioxide gas injection step is preferably performed until the carbon dioxide concentration becomes 70 to 90%. When the carbon dioxide concentration is around 30%, the astringent removal progresses, but when it is less than 70%, the effect of reducing the astringent removal time cannot be sufficiently obtained, while when it exceeds 90%, the astringent removal speed increases, but the pulp becomes firm. Therefore, it is not preferable. In addition, when the carbon dioxide concentration increases, the fruits will breathe anaerobically, assisting the progress of deaeration, and suppressing the rise in temperature due to less heat generation than aerated breathing, facilitating fruit temperature management. Also has the effect of doing.

When the room temperature is lower than 15 ° C., not only does the rate of absorption of carbon dioxide and the like into the fruit decrease, but also it becomes difficult to maintain the alcohol vapor described later. At this time, if the temperature inside the airtight tent 4 is rapidly increased, dew condensation is caused on the fruit surface, and this dew condensation causes fruit contamination. More specifically, the heating rate may be set to 2.6 ° C./hr as the maximum value of the heating rate while the air volume during heating is maximized and the heating temperature is sequentially increased. When the humidity in the airtight tent 4 of the de-aeration chamber 2 is too low, the freshness of the fruit is reduced and the mass is reduced. On the other hand, when the humidity is too high, water vapor or alcohol, which will be described later, condenses on the pulp surface. It is preferable that the content is within the range of 70 to 80%, because the surface of the fruit is burnt.

The carbon dioxide acid concentration, temperature and humidity in the carbon dioxide gas injection step are controlled by removing the carbon dioxide concentration from the liquefied gas cylinder via the evaporator until the carbon dioxide concentration detected by the carbon dioxide acid sensor 16 becomes 70 to 90%. While injecting carbon dioxide gas into the aerator 2, the first temperature sensors 13A, 13B, 13C and the second temperature sensor 14 for fruits are used.
The operation may be performed by operating the air conditioner 9 with the microcomputer 19 based on the outputs of the humidity sensors A and 14B and the humidity sensors 15A and 15B until the respective output values fall within the above-described ranges. If necessary, a dehumidifier may be further provided so that double dehumidification can be performed.

Subsequently to the mixed gas treatment step , the atmosphere gas in the hermetic tent 4 is set at a predetermined alcohol gas concentration and a predetermined carbon dioxide concentration, and the fruit temperature of the astringent persimmon is maintained at a predetermined temperature for a predetermined time. The alcohol gas concentration is preferably 0.35 to 0.7% (7 to 14 mg / liter). Alcohol vapor concentration of 0.35
% (7 mg / liter), the treatment time is prolonged due to poor absorption of alcohol into the fruit, while 0.7%
(14 mg / liter), the amount absorbed into the fruit increases, but this is not preferable because the frequency of contamination on the fruit surface increases. Alcohol vapors such as those described above are absorbed by the fruit and their concentration decreases over time. Therefore, when the value of the alcohol vapor concentration by the alcohol gas sensor 17 decreases to 0.35% (7 mg / liter), the alcohol is supplied from the alcohol ejection nozzle to start spraying, and when the value increases to 0.70% (14 mg / liter), the alcohol is removed. Stop supply and stop spraying, 0.35-0.7%
(7 to 14 mg / liter).
At this time, the carbon dioxide concentration may be maintained at the state in the carbon dioxide gas injection step, and specifically, may be 70 to 90%. In addition, in the normal atmosphere, when the alcohol vapor concentration exceeds 3%, flammability appears, but in this embodiment,
The carbon dioxide concentration is set as high as 70-90% and the oxygen concentration is reduced accordingly, so safety is ensured, and the alcohol vapor concentration itself is 0.35-0.7%, which is not flammable. Stipulated in the concentration.

Since this mixed gas treatment step is performed successively from the above-described carbon dioxide gas injection step, the alcohol spraying time is the time of the mixed gas treatment step. On the other hand, if the amount of absorption is not sufficient, if the time exceeds 14 hours, the efficiency of the treatment cannot be improved, and not only the consumption of alcohol increases but also the occurrence of contamination on the fruit surface increases, so that the treatment is performed for 10 to 14 hours.

The ambient temperature (fruit temperature) during the mixed gas treatment step is 15 ° C. or higher, preferably about 23 ° C. If the ambient temperature exceeds 25 ° C., the flesh is likely to be degraded by gas, which is not preferable.

The alcohol vapor concentration in the mixed gas treatment step is controlled based on the output of the alcohol vapor concentration detected by the alcohol gas sensor 17 in the range of 0.35 to 0.7% (7 to 14 mg / liter). The supply and stop of the mist-like alcohol from the alcohol ejection nozzle provided in the duct of the air supply port of the air conditioner 9 may be controlled by the microcomputer 19 so that the inside of the air-conditioner 9 becomes inside. The control of the carbon dioxide concentration, the temperature and the humidity is the same as in the carbon dioxide gas injection step described above.

The holding by injecting only carbon dioxide gas to carbon dioxide gas treatment step then it is airtight tent 4. This step is necessary for the following reasons. That is, the treatment with carbon dioxide is closely related to the meat quality of the pulp, but in order to obtain a meat quality close to alcohol removal, it is necessary to first treat with a mixed gas of carbon dioxide and alcohol as in this embodiment. is there. However, if the treatment time of only carbon dioxide is shortened, delay of the removal of the astringent is caused, and it is necessary to compensate for this. In particular, for varieties that tend to soften due to alcohol decondensation such as Tone early birth, it is desirable that after the mixed gas treatment, the treatment time of only carbon dioxide is lengthened to increase the meat quality.

The time of the carbon dioxide gas treatment step as described above varies depending on the kind of persimmon, the mixed gas treatment time and the like, but is 1 to 12 hours. If the carbon dioxide gas treatment time is less than 1 hour, not only a sufficient astringency-removing effect cannot be obtained, but also depending on the variety, softening of the pulp is caused. On the other hand, if the time exceeds 12 hours, the fruit becomes harder not only this time. This causes a reduction in processing efficiency.

The ambient temperature (fruit temperature) during the mixed gas treatment step is 15 ° C. or higher, preferably about 23 ° C. If the ambient temperature exceeds 25 ° C., the flesh is likely to be degraded by gas, which is not preferable.

The control of the carbon dioxide acid concentration, the temperature and the humidity in the above-mentioned carbon dioxide gas treatment step is the same as in the above-mentioned carbon dioxide gas injection step. The microcomputer 19 controls the supply of alcohol vapor so as to stop the supply.

Degassing Step When the carbon dioxide gas processing step is completed, the hermetic tent 4 is unsealed to discharge carbon dioxide gas, alcohol vapor and the like. The time of this degassing step may be short, specifically about 4 to 6 minutes, but care should be taken not to lower the fruit temperature during this time.

The control of the concentration of carbon dioxide and acid in the degassing step is controlled by the microcomputer 19 so as to stop the supply. The management of temperature and humidity is the same as in the above-described carbon dioxide gas injection step. Further, with respect to the release of the sealing of the hermetic tent 4, the microcomputer 19 may be operated to start the motor of the pulley 8 and wind up the hermetic tent 4.

Post-Processing Step Then, the hermetic tent 4 of the de-aerator 2 is kept in a state where the sealing is released. The time of this post-treatment step corresponds to two steps in the CTSD method, and depends on the degree of astringency, the color of the pulp, the hardness and the outside air temperature in the mixed gas treatment step and the carbon dioxide gas treatment step described above. What is necessary is just to set suitably within the range of time-28 hours.

The temperature in this step is preferably around 35 ° C. At this time, the heating rate is increased because the fruit tends to absorb oxygen and generate heat.

Regarding the management of temperature and humidity in this post-processing step, based on the outputs of the first temperature sensors 13A, 13B and 13C and the second temperature sensors 14A and 14B for fruits, respective output values are obtained. The operation may be performed by operating the air conditioner 9 by the microcomputer 19 until the temperature reaches about 35 ° C.

Temperature drop step When the desired de-aeration is completed in this way, the temperature is lowered. In this case, the temperature difference from the outside air temperature is 5 ° C.
It is desirable to be within.

The operation of the apparatus in this temperature lowering step is as follows.
The air conditioner 9 is operated by the microcomputer 19 based on the outputs of the first temperature sensors 13A, 13B, 13C and the second temperature sensors 14A, 14B for fruits.
The motor of the pulley 7 may be started and rotated to operate the heat retaining tent 3 so as to wind it up, and the outside air may be introduced. However, it is preferable that the temperature is reduced in a plurality of stages, specifically, gradually in three stages. .

When the persimmon is removed in this manner, the degree of removal of the persimmon may be checked by a tannin printing method or the like, and then the persimmon may be discharged from the warehouse. The total process time in the method for removing the astringent persimmon in the present invention as described above is about 23 hours to 54 hours in consideration of the temperature rise and fall and the gas injection / discharge steps, and is 72 to 54 hours in the conventional CTSD method. The processing time is greatly reduced compared to 84 hours.

In the series of steps described above, temperature management, humidity management, atmosphere management (carbon dioxide concentration management and alcohol vapor concentration management) and time management from start to delivery are input to the microcomputer 19, Temperature information of the first temperature sensors 13A, 13B, 13C, fruit temperature information of the second temperature sensors 14A, 14B, humidity sensor
The humidity information of 15A and 15B, the atmosphere gas information of the carbon dioxide acid sensor 16, the alcohol gas sensor 17, and the oxygen sensor 18 and the timing means may be controlled. For example, a predetermined temperature, humidity, Atmosphere gas and the like are set, and based on the information from various sensors, the temperature and humidity are controlled by the air conditioner 9, the carbon dioxide gas is injected and stopped, and the alcohol is controlled so that these conditions are within the set ranges. In addition to controlling the supply and stop of the steam, the motors may be started and the pulleys 7 and 8 may be used to raise and lower the heat retaining tent 3 and the airtight tent 4. Further, an alarm device (not shown) such as a buzzer is provided so as to be controllable by the microcomputer 19, and the buzzer is activated at the start of alcohol spraying, after the degassing process, and before departure. Can be controlled by the microcomputer 19 so that the buzzer operates even when the temperature, humidity, and atmospheric gas are abnormal, and warns of this.

The persimmon de-astringency treatment varies depending on the fruit temperature at the time of entry, the variety of persimmons, the quality, the timing, the degree of de-aeration at the time of exit, etc., and the temperature is controlled in accordance with the difference in these preconditions. If a plurality of patterns of humidity management, atmosphere management and time management are input to the microcomputer 19 and the operator selects this at the start of the decontamination process, the temperature at the time of entry, the kind of persimmon, the quality Even if the timing and the degree of de-contamination at the time of departure change, the de-contamination conditions can be easily changed and processing can always be performed under suitable conditions. Also, persimmons of the same varieties can always be processed to the same degree of astringency even if the environment such as temperature is different, and can be delivered as a uniform product without any astringency.

Although the present invention has been described above, the method for removing astringent persimmons of the present invention is not limited to the apparatus shown in FIG. 1, but can be applied to other apparatuses or manual management. .

[0033]

The present invention will be described in more detail with reference to the following specific examples.

EXPERIMENTAL EXAMPLE 1 In order to confirm the effect of adding carbon dioxide in alcohol deaeration, the atmospheric gas was set to a constant alcohol vapor, and carbon dioxide was added to 28% (28% section) and 48%.
% (48% section), and the solution was subjected to an astringent removal treatment at 23 ° C. by an alcohol removal method. Further, for comparison, astringent removal treatment was performed using only alcohol vapor (alcohol section). Table 1 shows the processing conditions. FIGS. 2 to 4 show the results of an investigation on the coloring after 5 days of deaeration treatment and 12 days after deaeration treatment under each processing condition, and the relationship between the hardness and the coloring of the pulp under each processing condition. In addition, coloring was the average value of coloring of the part of the fly and the top of the fruit.

[0035]

[Table 1]

As is clear from FIGS. 2 to 4, it can be seen that the persimmon that has been subjected to the astringent removal treatment in the 48% section having a high carbon dioxide concentration has a faster astringent removal rate. On the other hand, it can be seen that the pulp hardness is lower and the coloring is higher in the alcohol section than in the 48% section.

From these results, it was found that it is more effective to add alcohol vapor to the CTSD method having a higher carbon dioxide concentration than to introduce carbon dioxide to the alcohol removal method. However, simply adding alcohol vapor to the CTSD method is inferior in coloration and hardness. Therefore, it is necessary to set conditions such as the temperature and time for the difference in astringency removal and to supplement post-treatment. You can see that.

Experimental Example 2 Examples 1 to 6 Fruit temperature (a) 20 to 25 ° C, (b) 18 to 20 ° C, (c) 16 to 18 ° C,
(d) 14 to 16 ° C, (e) 12 to 14 ° C, (f) at 10 kinds of fruit temperatures of 10 to 12 ° C, a mixed gas treatment step, a carbon dioxide gas treatment step, so that the fruit is hardened and finished. The temperature and time in the post-processing step are set, and based on this, FIGS.
The decontamination processing program shown in (1) was created, and the decontamination processing was performed. Note that this program is supposed to be optimal three days after leaving the warehouse, and the post-processing step may be extended if complete removal of the traffic at the time of leaving the warehouse is desired.

The treatment by this program is suitable for those containing a large amount of prematurely ripened or overripe fruits or at a high temperature. After leaving the warehouse, hardness and coloring close to alcohol removal were recognized. In particular, progress of de-aeration was observed in the latter half of the mixed gas treatment step and the carbon dioxide gas treatment step.

Examples 7-12 Fruit temperature (g) 20-26 ° C, (h) 18-20 ° C, (i) 16-18 ° C,
(j) 14 to 16 ° C, (k) 12 to 14 ° C, (l) 10 to 12 ° C at 6 different fruit temperatures, under conditions closer to alcohol removal than in Examples 1 to 6, hardness and coloring The temperature and time in the mixed gas processing step, the carbon dioxide gas processing step, and the post-processing step are set so that the process can be completed quickly.
And the decontamination processing program shown in FIG. 8 was created, and the decontamination processing was performed. Note that this program is supposed to be optimal three days after leaving the warehouse, and the post-processing step may be extended if complete removal of the traffic at the time of leaving the warehouse is desired.

The processing according to this program is suitable for removing the astringency of the native species, and after leaving the warehouse, hardness and coloring close to alcohol removal were recognized. It was noted that the humidity condition was lower than in Examples 1 to 6.

Examples 13-18 Fruit temperature (m) 20-26 ° C, (n) 18-20 ° C, (o) 16-18 ° C,
(p) 14 to 16 ° C., (q) 12 to 14 ° C., (r) 10 to 12 ° C. at six different fruit temperatures, under conditions closer to alcohol removal than in Examples 7 to 12, the hardness and The temperature and time in the mixed gas processing step, the carbon dioxide gas processing step, and the post-processing step are set so that the coloring progresses quickly, and based on this, the deaeration processing program shown in FIGS. 9 and 10 is created. Astringent treatment was performed. Note that this program is supposed to be optimal three days after leaving the warehouse, and the post-processing step may be extended if complete removal of the traffic at the time of leaving the warehouse is desired.

After leaving the warehouse, the same hardness and coloration as in alcohol removal were observed. Note that the post-processing time was set based on the temperature and the degree of deaeration at the time of leaving the warehouse. Humidity conditions were lower than those in Examples 7 to 12, and care was taken not to increase the humidity due to dehumidification during the post-treatment. This is because the astringent breathing can be favorably progressed by aerated breathing.

According to the above embodiments, the method for removing astringent of persimmon persimmon of the present invention can shorten the processing time for removing astringent, increase the utilization rate of the astringent removing cabinet, and improve the processing capacity. It can be seen that the quality of the treated fruit can be improved. In addition, it can be seen that the use of the apparatus for removing astringency of the present invention makes it possible to easily and surely deliver a uniform product that has been astringently removed even if there is a difference in varieties and quality of the harvested astringent persimmon. .

[0045]

According to the first aspect of the present invention, there is provided a method for removing astringent persimmons from a persimmon, wherein a gas permeable box containing the persimmons is stored in a sealed deaerator and a predetermined carbon dioxide is stored in the deaerator. While injecting carbon dioxide gas to the concentration, the fruit temperature of the astringent persimmon
A carbon dioxide gas injection step of 15 ° C. or higher, a mixed gas treatment step of maintaining the atmosphere gas in the deaeration chamber at a predetermined alcohol gas concentration and a carbon dioxide concentration for 10 to 14 hours, and A carbon dioxide gas treatment step of injecting only carbon dioxide gas and holding for 1 hour to 12 hours, a degassing step of releasing the sealing of the deaerator, and 12 hours to 28 hours with the sealing of the deaerator kept released Since it is composed of the post-processing step to be held, it is possible to shorten the processing time for removing the astringency. In addition, the meat quality of the de-astringed fruit changes, and coloring after delivery can be advanced.

Further, the apparatus for removing astringent persimmons according to a second aspect of the present invention includes a deaerated chamber having an airtight tent, a temperature measuring means for measuring a temperature in the aerated chamber, and a device housed in the aerated chamber. Fruit temperature measuring means for measuring the fruit temperature of the astringent persimmon, humidity measuring means for measuring the humidity in the de-aerator, carbon dioxide gas concentration measuring means for measuring the carbon dioxide gas concentration in the de-aerator, Oxygen concentration measuring means for measuring the oxygen concentration in the deaeration chamber, alcohol gas concentration measurement means for measuring the alcohol gas concentration in the deaeration chamber, heating means for heating the interior of the deaeration chamber, Dehumidifying means for dehumidifying the interior of the de-aerator,
Carbon dioxide gas injection means for injecting carbon dioxide gas into the deaeration chamber, alcohol gas injection means for injecting alcohol gas into the deaeration chamber, airtight tent opening / closing means for opening and closing the airtight tent, and timing means A predetermined control output based on the outputs of the temperature measuring means, fruit temperature measuring means, humidity measuring means, carbon dioxide gas concentration measuring means, alcohol gas concentration measuring means and time keeping means, heating means, dehumidifying means, carbon dioxide gas Since it is provided with the injection means, the alcohol gas injection means, and the control means provided to the airtight tent opening / closing means, it is possible to take out a uniform product which is uniformly degassed.

[Brief description of the drawings]

FIG. 1 is a schematic view showing an apparatus for removing astringent persimmons according to an embodiment of the present invention.

FIG. 2 is a graph showing the progress of coloring.

FIG. 3 is a graph showing the progress of coloring.

FIG. 4 is a graph showing a relationship between hardness and coloring.

FIG. 5 is a graph showing a program for removing astringency of the apparatus for removing astringency of astringent persimmons of the present invention.

FIG. 6 is a graph showing a program for removing astringency of the apparatus for removing astringent astringency of the present invention.

FIG. 7 is a graph showing an astringent removal processing program of the astringent persimmon removal apparatus of the present invention.

FIG. 8 is a graph showing a program for removing astringency of the apparatus for removing astringency of astringent persimmons of the present invention.

FIG. 9 is a graph showing a program for removing astringency of the apparatus for removing astringency of astringent persimmons of the present invention.

FIG. 10 is a graph showing a program for removing astringency of the apparatus for removing astringency of astringent persimmons of the present invention.

[Explanation of symbols]

DESCRIPTION OF REFERENCE NUMERALS 1 Astringent treatment device 2 Astringent removal cabinet 4 Airtight tent 8 Pulley (airtight tent opening / closing means) 9 Air conditioner (heating means, dehumidifying means) 13A, 13B, 13C First temperature sensor (temperature measuring means) 14A, 14B 2 temperature sensor (fruit temperature measuring means) 15A, 15B humidity sensor (humidity measuring means) 16 carbon dioxide acid sensor (carbon dioxide gas concentration measuring means) 17 alcohol gas sensor (alcohol gas concentration measuring means) 19 microcomputer (control means) )

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23B 7/152 A23L 1/212

Claims (2)

(57) [Claims] An air-permeable packing box containing a persimmon persimmon is stored in a sealed deaerator, carbon dioxide gas is injected into the deaerator to a predetermined carbon dioxide concentration, and the fruit temperature of the persimmon is reduced to 15%. ° C or higher, a mixed gas treatment step of maintaining the atmosphere gas in the deaeration chamber at a predetermined alcohol gas concentration and a carbon dioxide concentration for 10 to 14 hours, and a carbon dioxide gas injection step in the deaeration chamber. A carbon dioxide gas treatment step of injecting only carbon gas and holding for 1 hour to 12 hours, a degassing step of releasing the sealing of the deaeration box, and holding for 12 hours to 28 hours with the sealing of the deaeration box released And a post-processing step. 2. A deaerator having an airtight tent, a temperature measuring means for measuring a temperature in the deaerator, a fruit temperature measuring means for measuring a temperature of a fruit of a persimmon stored in the deaerator, Humidity measuring means for measuring the humidity in the de-aeration chamber, carbon dioxide gas concentration measuring means for measuring the carbon dioxide gas concentration in the de-aeration chamber, and oxygen concentration measurement for measuring the oxygen concentration in the de-aeration chamber Means, an alcohol gas concentration measuring means for measuring an alcohol gas concentration in the deaeration chamber, a heating means for heating the interior of the deaeration chamber, a dehumidifying means for dehumidifying the interior of the deaeration chamber, Carbon dioxide gas injection means for injecting carbon dioxide gas into the aerator, alcohol gas injection means for injecting alcohol gas into the de-aeration chamber, airtight tent opening / closing means for opening and closing the airtight tent, timing means, The temperature measuring means, fruit A predetermined control output based on the outputs of the temperature measuring means, the humidity measuring means, the carbon dioxide gas concentration measuring means, the alcohol gas concentration measuring means and the timing means, heating means, dehumidifying means, carbon dioxide gas injecting means, alcohol gas injecting means and An astringent persimmon removing apparatus, comprising: a control means for providing an airtight tent opening / closing means.