JP3092963B2 - Long-term storage of 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 for preserving astringent persimmons for a long time.

[0002]

[Prior Art] Harvest time of persimmons is concentrated in autumn from September to October,
It is generally divided into two types, sweet persimmon and astringent persimmon. In the case of sweet persimmon, it is served as it is, but in the case of astringent persimmon, because of its peculiar astringency, after harvesting, so-called astringent removal processing was performed before being served. In general, soluble tannin (classified as condensed tannin), a component of astringency contained in astringent persimmon, is present in a part called tannin cell, and in immature fruits, when this cell is destroyed, it flows out, When ripe, the tannin binds to the colloidal substance and becomes insoluble, eliminating the astringency. It is an astringent method to artificially insolubilize such soluble tannins.As a method of spraying shochu and sealing it in the old days, it is still widely used in the form of alcohol use even today. ing. There is also a method of exposure to carbon dioxide gas, which utilizes the action of carbon dioxide gas generated by putting dry ice in a packaging container. Other hot water removal
(15 ° C for 24 hours at 40 ° C).

[0003]

According to the above-mentioned conventional method for removing astringents, for example, spraying with ethanol, the persimmons which have been sprayed with ethanol are sealed and stored in a container for about one week, and are shipped when the astringency is removed. However, persimmons after astringent removal soften rapidly and lose their commercial value in 3 to 4 days at room temperature. Even when stored at a low temperature, the softening of the fruit progressed quickly, and it was difficult to maintain freshness for two months or more. This produces almost the same result even if a means for removing astringents other than the ethanol spray is employed.

On the other hand, sweet persimmon does not undergo rapid softening, so that it is possible to maintain its commercial properties for about 5 months by sealing and packaging it with polyethylene and storing it at a low temperature of about 0 ° C. Yes, some have been put to practical use.
This is the so-called MA (Modifie) that keeps low oxygen and high carbon dioxide gas in the pouch by the film sealed packaging in addition to the effect of low temperature.
d Atmosphere) effect. For example, in the case of Fuyu persimmon, which is a representative of sweet persimmons, it is possible to maintain freshness for about 5 months by sealing and packaging in polyethylene with a thickness of 60μ and storing it at 0 ° C, and the shipping period can be extended to April. Are known. At this time, the inside of the pouch is kept at around 4 to 8% of oxygen and around 5% of carbon dioxide due to the MA effect.

However, in the case of astringent persimmon, as described above, there is a problem of softening due to astringent removal, and it is very difficult to obtain storage stability for two months or more. That was impossible. It is an object of the present invention to solve these problems and to provide a method for removing astringent persimmon and maintaining freshness for a long period of time.

[0006]

Means for Solving the Problems In order to achieve the above object, the present inventors have conducted intensive studies, and as a result, by appropriately combining the conventionally used ethanol treatment, packaging and storage temperature, it was possible to obtain The inventor found that high freshness and long-term storage were possible at the same time as removing the astringent, and the present invention was completed.

That is, the present invention relates to a method for producing a persimmon persimmon, which is treated with 20 to 70% of the amount of ethanol used for ordinary decontamination, using a film having an oxygen permeability of 1000 to 8000 cc / m ² · 24 hr · atm. The main point is to pack and store at -1 to 0 ° C, and it is more effective to enclose an oxygen scavenger at the time of sealed packaging.

[0008]

The structure and operation of the present invention will be described. In the present invention, ethanol treatment for removing astringent is applied to the astringent persimmon, and the amount of ethanol in use is 20 to 70% of that in a normal case. If ethanol is less than 20%, the astringency is not completely removed within the holding period, and the astringency remains, resulting in low commercial value. Also
If the amount is more than 70%, the softening of the fruit progresses quickly, and it is difficult to store the fruit for a long time. Therefore, the amount of ethanol treatment is preferably 20 to 70%, more preferably 30 to 50% of the normal case.

[0009] It is desirable that the storage temperature is lower, but if it is lower than -1 ° C, there is a risk of freezing the fruit. For this reason, the storage temperature is desirably -1 to 0 ° C, which is a lower temperature as long as the persimmon does not freeze. A so-called ice temperature refrigerator can be used as equipment for long-term storage capable of precise temperature control at such a low temperature, and precise temperature control at 0 ° C. or lower required for the present invention is possible. .

The film for sealing and packaging used in the present invention has an oxygen permeability at 23 ° C. of 1,000 to 8000 cc / m ² · 24 hr.
s.atm, more preferably 3000
-5000 cc / m ² · 24 hrs. · Atm is preferred. This is the oxygen permeability required to achieve the above-mentioned MA effect. According to experiments conducted by the present inventors, the oxygen permeability at 23 ° C. was 1000
cc / m ² · 24hrs. · the pouch becomes hypoxia atm or less of the film, odor is generated cause respiratory failure. The oxygen permeability at 23 ° C. is ^{8000cc / m 2 · 24hrs. ·} At
With a film of m or more, the MA effect is small, the softening of the fruit progresses, and the shelf life over a long period is poor.

In the present invention, as a method for rapidly achieving low oxygen in the pouch, it is more preferable to enclose an oxygen scavenger, whereby the target low oxygen concentration can be reached quickly, so that a more reliable MA effect can be obtained. Is obtained. In the present invention, furthermore, by packaging one fruit, it is possible to maintain good quality even at the distribution stage after delivery.
The above-mentioned MA effect has the effect of suppressing the softening of the fruit even at the distribution stage after delivery, and maintaining the hardness of the fruit until just before the consumer eats it by keeping a single fruit, and maintaining good quality Is possible.

[0012]

Next, the present invention will be described more specifically with reference to examples and comparative examples of the present invention.

[0013]

[Example 1] Astringent persimmon "Hachiya" was treated with ethanol at a treatment amount of 50% of normal, left at room temperature for 2 days, and then 170 x 170
mm polyethylene 60μ pouch (23 oxygen permeability at ° C. is ^{3800cc / m 2 · 24hrs. ·} atm) To one packaging, -1~0 ℃
Saved in.

[0014]

Example 2 Astringent persimmon "Hachiya" was treated with ethanol at a treatment amount of 50% of normal, left at room temperature for 2 days, and then 170 × 170
One oxygen absorber (Ageless S-200 manufactured by Mitsubishi Gas Chemical Co., Ltd.) is enclosed in a 60 mm polyethylene pouch (oxygen permeability at 23 ° C. is 3800 cc / m ² · 24 hrs. · atm). , And stored at -1 to 0 ° C.

[0015] Comparative Example 1 astringent persimmon after standing for two days room temperature remains untreated to "Hachiya", which 170 × 170 mm Oxygen permeability in polyethylene 60μ pouch (23 ° C. of 3800cc / m ² ·
24hrs.atm) and one oxygen scavenger (Mitsubishi Gas Chemical Co., Ltd.)
Ageless S-200) is enclosed and wrapped, and -1 to 0 ° C
Saved in.

Comparative Example 2 After leaving astringent persimmon "Hachiya" untreated at room temperature for 2 days, it was stored at -1 to 0 ° C. without packaging. Table 1 shows the results of the appearance and sensory tests after storage for three months in the above Examples and Comparative Examples, and Table 2 shows the measured values of the oxygen and carbon dioxide concentrations in the pouch at the first and second months of storage. .

[0017]

[Table 1]

[0018]

[Table 2]

As shown in Table 1, in this example, good fruit quality is maintained even after three months of storage, and sales over the years are sufficiently possible. Further, in the present invention, the MA effect as shown in Table 2 is recognized, and thereby, the retention of fruit hardness not only during storage but also during shipping and distribution is good.

[0020]

According to the present invention, as described above, the astringent persimmon, which was conventionally impossible to be stored for a long period of time, is deaerated while maintaining a fresh state, thereby increasing its market value. This is very useful in industry.

Claims (1)

(57) [Claims] 1. Astringent persimmon which has been treated in advance with ethanol is supplied with an oxygen permeability of 1000 to 8000 cc / m ² · 24 hr.
A long-term preservation method of astringent persimmon, characterized in that it is sealed with an oxygen absorber and enclosed in an atm film, and stored at -1 ° C to 0 ° C.