JP3158005U - Dried debuckle dried persimmon sliced and dried - Google Patents

Abstract

An object of the present invention is to provide a dry de-boiled rice cake with good taste and low cost. [Solution] After removing harvested ripened and non-astringent round shibu mushrooms after harvesting, they are sliced radially from the upper or lower surface of the astringent in the vertical direction, and de-sliced. The dried raw flesh is dried in the sun or ventilated to form a crescent shape that approximates the shape of a mandarin orange sachet. [Selection] Figure 6

Description

  The present invention is to remove the ripened and undehydrated round shibu-mushrooms after harvesting and peel the seeds, then slicing them radially from the upper surface of the astringents in the vertical direction and deseating them. The present invention relates to a dried de-astringent dried rice cake with good quality obtained by drying the pulp in a crescent shape that approximates the shape of a sachet of mandarin orange by drying in the sun or by ventilation.

  Traditionally, sliced astringency that cannot be eaten as it is, sliced into small pieces and applied astringency treatment, making the entire surface of the small piece including the cut surface glossy and suppressing the generation of off-flavors and molds as tea confectionery etc. There is a dry debuckle that can be eaten. Such dry de-consumed straw is produced by the following method.

  That is, the harvested astringent is left in the room for 5 to 6 days and ripened at room temperature. Next, the ripened astringent persimmons are peeled and degreased and then sliced into small pieces. Further, the small flakes are subjected to a primary astringent treatment by hot water immersion or steam spraying. After this, the astringent pieces of flesh that have been astringent are subjected to secondary astringency removal treatment by sun drying or far-infrared irradiation, and the treatment is carried out until the weight is reduced by 70 to 80% by weight. It is manufactured (see, for example, Patent Document 1).

  In addition, after unharmed ripening / harvesting after harvesting, peeled, de-strained, sliced and shaped fresh pulp by applying hot air at 75-85 ° C for 8-14 hours and drying by drying. Some are characterized by obtaining astringency (for example, see Patent Document 2).

JP 2003-180241 A JP 2007-252253 A

  However, according to the method for producing a dried and removed astringent as described in Patent Document 1, first, the harvested astringent is ripened at room temperature for 5 to 6 days, and then the ripened astringent is sliced into small pieces. Apply the primary astringent treatment, and then dry the ablated pieces of flesh in the sun for 2-3 days or irradiate the far infrared rays for 4-5 days to give the secondary astringent treatment. I have to. Since many processes are performed in this way, not only a large work place is required for performing these processes, but also a lot of troublesome work is forced and workability is poor. In addition, since a very long time of 6 to 8 days is required to obtain the final dry decongested bottle, there is a problem that the productivity is low and the product cost is undesirably high.

In addition, in the method for producing a dried and removed astringency as described in Patent Document 2, the dried and removed astringency is finished in a thin chip shape like a dried or decoction, so that the obtained dried and removed astringency is sweet and tasteful.・ Although it has good storage quality such as high shelf life, it may be inferior in crunchy texture, so secondary processing such as chocolate, cocoa, sugar, butter, cheese, etc. , Secondary processing such as crossing with other foods such as yogurt, mayonnaise, etc. or drying by heating with hot air to dry the sliced astringency, then fry with oil at 150-180 ° C. for 10-120 seconds As a result, there have been problems such as further increasing the palatability and storage stability, increasing the drying cost and taking time to adjust the taste.
In addition, when dried only with a dryer, the appearance color of the dried persimmon tends to become brownish due to the orange color being damaged, and the appearance is not good and the taste is not so good.

  In order to solve the above-mentioned problems, the present invention firstly removes the ripened and unsheathed round shiitake mushrooms after harvesting, peels them off, and then radiates vertically from the top or bottom surface of the astringents. Sliced into small chunks in the form of a sachet of mandarin oranges to remove the dehumidification and seed-carrying meat part, and this raw sliced meat to remove seed-carrying meat part around the seed The dried crunchy slices of dried astringents, characterized by being formed into a crescent shape that approximates the shape of a mandarin orange sachet by drying with sunlight or ventilation The dried and dried astringent dried potatoes obtained can be eaten as tea confectionery by improving the color luster of the entire surface of the small piece including the cut surface and suppressing the generation of off-flavors and mold. It has good quality such as sweetness, palatability and preservation, and has a crescent shape similar to the shape of a mandarin orange sachet. It is very good for eating with two bites.

  Secondly, because the round shibu-an is Saijo-an, the bell-shaped spindle with the bell-shaped spindle characteristic of Saijo-an is sliced vertically, and the astringents that are formed in a crescent shape that approximates the shape of a mandarin orange pouch are vertically divided It is easy to obtain dried de-astringent dried rice cakes that have been sliced and dried.

  Thirdly, in order to slicing the round astringent radiate radially in the vertical direction, it is characterized by being divided and molded into 5-9 equal parts. It is difficult to eat in the small mouth, and if it is made into 9 or more parts, it becomes too thin, and even if it is dried, the astringency does not come out firmly and it is difficult to remove it, and the last sweetness cannot be felt when eating. The product that is divided and molded into 5-9 parts is rich in sweetness, palatability, preservability, good quality, easy to eat with a small mouth and a juicy texture, and finally the sweetness remains in the mouth. It is a feeling.

  Fourth, in order to dry the raw flesh, which has been vertically sliced and removed the hugs around the seeds, dried in the sun or ventilated, put the net flesh in a net with a net shelf for about a week. It is characterized by hanging under the sun, drying in the sun, and drying in the air. It is hygienic in a sunny and cloudy place, while preventing airborne pests in a cost-effective and simple manner. Can be carried out. It is also easy to prevent rain when there is a risk of rain.

  According to the above solution, the dried de-boiled dried persimmon has good quality such as good color and can be manufactured at low cost, and has good quality such as sweetness, taste and storage, and a sachet shape of mandarin orange It is formed in a crescent shape approximating to the inside, and the inside and outside of the dried persimmon have moderate elasticity, it is a juicy and soft one that has a very good texture to eat with about two bites, at the end of eating You can taste the sweetness that remains in your mouth.

The perspective view which shows the Maru Shibutsu (Saijo persimmon) which has not been ripened and de-astringed before harvesting. Appearance drawing of the cuts of the round shibu mushrooms that have not been ripened or removed after harvest. The front view which shows the peeling peel astringent which peeled the round astringent peel. The top view which cut the peeled astringency slice vertically and made it the sachet form of a mandarin orange. The drying explanatory appearance figure which shows the state which carries out the sun and ventilation drying with the net fence with a net shelf. Explanatory drawing of the principal part of the initial stage of drying which shows the state put and arranged in the net shelf of a net fence. Explanatory drawing of the principal part of the latter drying stage which shows the state put and arranged in the net shelf of a net fence. It is process explanatory drawing which shows the state which carries out the division | segmentation slice of the round shibu.

  Hereinafter, the production of the dried and ridiculously dried rice cake according to the present invention will be described. First, as a raw material, for example, Saijoan which has a bell-shaped spindle shape and is a shibutoshi 1 harvested from late October to mid-November, which is a suitable harvest period, is preferable. However, it is not strictly limited to this range, and there is no problem even if it is slightly deviated before and after. Then, the harvested astringent 1 is cut at the buttocks 2 in order to immediately remove the scum without ripening or de-astringing, and then the skin 3 and the body 4 are peeled. Then, from the upper or lower surface of the peeled astringent nail 1, it is sliced radially into 5 to 9 equal parts in the longitudinal direction using a knife or a divider and divided into small chunks 5 in the form of a mandarin orange pouch. In addition, there are white streaky meat parts 6 in the area around the seeds, but if this remains, this part will remain as a streak even if it is finished in dried persimmons. Therefore, the holding meat portion 6 around the seeds is removed by scraping or cutting using a knife or the like. In this way, the raw pulp 5 obtained by vertically slicing and removing the holding meat portion 6 around the seed is divided and formed into small chunks in the form of mandarin orange sachets.

  Next, the raw flesh 5 sliced in this way is placed in a net cage 9 with a net shelf 10 that is arranged in multiple stages as shown in FIG. 5, and the net cage 9 is suspended in the sun for about one week. Let dry in the sun and ventilate. The net cage 9 with the net shelf 10 uses what is used for overnight drying of fish, and can be sun-dried with good ventilation. The freshly sliced raw fruit meat 5 is dried by applying sun or air, so that the raw fruit meat 7 in the form of mandarin orange sachets in the early drying stage as shown in FIG. The fruit pulp 8 in the form of a mandarin orange sachet is finally formed, and finally a dried de-astringent dried cocoon obtained by vertically slicing and drying the crunch formed in a crescent shape similar to the shape of a mandarin sachet is completed. The resulting dried de-boiled dried persimmons have a good color gloss on the entire surface of the small piece, including the cut surface, while maintaining an orange-colored texture that has an orange-colored texture, and suppressing the generation of off-flavors and molds. It can be eaten as confectionery, etc., and has good quality such as sweetness, palatability, preservability, and the finished sliced dried persimmon has a crescent shape that approximates the shape of a mandarin orange sachet It is formed and has a softness with moderate elasticity inside and outside of the dried persimmon, and it has a very good texture to eat with about two bites.

  In addition, since the round shibu 1 is Saijo, it is easy to form a crescent shape that approximates the shape of a mandarin orange sachet by vertically slicing a bell-shaped spindle shape that is unique to Saijo. . Furthermore, in order to slice the round shibu-yaki 1 radially in the longitudinal direction, it is characterized by being divided into 5-9 parts and formed into raw fruit meat 5. When the raw fruit meat 5 is less than 5 parts, The pulp becomes thick and time-consuming to dry, and it is difficult to eat with a small bite. When I eat it, I can't feel the last sweetness. As in the present invention, the raw pulp 5 divided into 5-9 parts is shaped with good sweetness, taste, preservability, good quality, easy to eat and a juicy texture. It feels like sweetness remains in your mouth.

In the drying process, the raw pulp 5 that has been sliced vertically and removed the seed-holding meat portion 6 is dried by applying sun or air, and put into a net basket 9 with a net shelf 10 for about a week. It is characterized by hanging the net cage 9 in the sun, drying it in the sun and ventilating it in a hygienic manner under sunny and cloudy conditions while preventing the infestation of pests with a simple and inexpensive method. Sun drying and ventilation drying can be performed. It is also easy to prevent rain when there is a risk of rain.
The dried de-boiled dried persimmons obtained by these manufacturing methods are good in quality, such as orange-colored ones that can be produced at low cost, sweetness, taste, preservability, etc. It is formed in a crescent shape approximating the shape of the dried potatoes, and the inside and outside of the dried potatoes are moderately elastic, juicy and soft, and has a very good texture to eat with about two bites. It can be tasted as if the sweetness remains in the mouth.

Usually, if the drying time by ventilation is too short, the sliced raw fruit meat 5 becomes hard only because its surface is hard and moisture does not escape sufficiently, and the astringency is not sufficiently removed. In this state, a problem arises in palatability and storage properties such as color, taste and aroma. On the other hand, if the drying time by ventilation is too long, the sliced raw fruit meat 5 is sufficiently astringent but loses moisture and becomes hard, and the surface gloss also deteriorates. In this state, a problem arises in palatability.
In the present invention, the sun-drying is done with good ventilation, so in the early stages of drying, the enzyme that makes up the ingredients contained in the vertically sliced raw pulp 5 is weak, so that the soluble tannin is difficult to change into the insoluble tannin, and a lot of soluble tannin remains. I can't escape astringency. Soluble tannin is a tannin (astringency) that gives astringent taste. In addition, the enzyme that destroys the components is activated and the deterioration of the quality is increased, and the surface is hard and has a lot of moisture, so that it is inferior in palatability and storage.

  However, when the weather is good and the sun-dried one week has passed, the action of the enzyme that condenses and insolubilizes the tannin contained in the sliced raw pulp 5 is activated, and all the soluble tannins are changed to insoluble tannins. The astringency disappears and becomes sweet. In addition, the enzyme that destroys the ingredients is inactivated, quality deterioration is reduced, and the sliced raw pulp 5 becomes soft and succulent, making it succulent and excellent in terms of palatability and storage. Become. However, if the drying time is allowed to elapse for a longer time than this, the moisture is excessively removed and becomes hard, resulting in poor palatability.

  Therefore, in the present invention, raw abalone meat that was sliced into astringent persimmons and shaved off the seed-holding meat part and removed to put it in a net cage with a multi-level net shelf, was air-dried well with ventilation. While the sliced raw pulp 5 is ripening, the astringency is also removed. In other words, drying, astringency, and sucrose conversion (glucose and fructose are generated as sucrose is decomposed, and sweetness is increased and refreshed) are performed at the same time, making it very easy to eat.

The astringent of the present invention has been described with reference to the example of Saijoan, but other types of astringent may be used. In addition, from the stage of drying in the sun in a well-ventilated state and drying and aging to some extent, if the drying facility can obtain the same drying as the sun-dried in a well-ventilated state, those drying methods may be adopted. . For example, applications such as a far-infrared dryer can be considered.

1 Round Shibuto 2 Saddle with heel 3 Shark head 4 Shark torso 5 Freshly sliced raw pulp 6 Embracing part 7 Seeds of freshly dried mandarin sachet 8 Freshly dried citrus sachet Dried persimmon 9 Net persimmon 10 Net shelf

Claims (4)

  After removing harvested ripened and non-astringent round shiitake mushrooms after harvesting, they are sliced radially from the top or bottom surface of the astringents in a vertical split direction and divided into small chunks in the shape of a mandarin orange pouch The seed meat is removed from the seed and the seed-holding meat part is removed, and the raw flesh, which has been vertically sliced to remove the seed-holding meat part, is dried by sun drying or ventilation and dried. Dried de-dried dried persimmon dried by vertically slicing astringent persimmon, characterized by a crescent shape that resembles a pouch shape.   The dried debuckle-dried persimmon dried by vertically slicing the persimmon persimmon according to claim 1, wherein the round persimmon is Saijo persimmon.   The sliced halves of slices according to claim 1 or claim 2, wherein the round astringents are sliced radially in the longitudinal direction and divided into 5-9 parts. Shiboshi-shi.   The raw flesh, which has been sliced vertically and removed the hugs around the seeds, is dried by sun drying or ventilation, and then placed in a net with a net shelf and suspended in the sun for about a week. The dried and removed astringent dried potatoes obtained by vertically slicing and drying the astringent according to any one of claims 1, 2, and 3, wherein the dried astringent potatoes are vertically sliced and dried by ventilation.