JP3629563B2 - Manufacturing method of persimmon - Google Patents
Manufacturing method of persimmon Download PDFInfo
- Publication number
- JP3629563B2 JP3629563B2 JP2002231968A JP2002231968A JP3629563B2 JP 3629563 B2 JP3629563 B2 JP 3629563B2 JP 2002231968 A JP2002231968 A JP 2002231968A JP 2002231968 A JP2002231968 A JP 2002231968A JP 3629563 B2 JP3629563 B2 JP 3629563B2
- Authority
- JP
- Japan
- Prior art keywords
- persimmon
- astringent
- producing
- reducing agent
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Images
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Description
【０００１】
【発明の属する技術分野】
本発明は、柿の渋成分が高濃度で含まれている柿渋の製造方法に関するものである。
【０００２】
【従来の技術及び発明が解決しようとする課題】
柿渋は、製紙業での渋紙や繊維業の染色材料，漁網、酒類等の澱引き剤，食品、化粧品等において蛋白質を凝固させる凝固剤として利用されている。
【０００３】
従来、柿渋は、未熟果（摘果柿）を搾汁することで得られる液状物に乳酸菌等を加え、この乳酸菌等を加えた液状物をおよそ１〜２年程度かけて発酵させることで製造される。
【０００４】
しかし、この方法では、長期間の発酵処理の間に、柿に含まれる渋成分、即ちタンニン成分が、同じく柿に含まれる酵素や空気中の酸素により酸化されて重合し、蛋白質を凝固させる能力を失った無力のタンニンとなり、従って、強い凝固作用を有するタンニン成分の含量が減少してしまうという問題点がある（蛋白質凝固作用が十分に発揮されない柿渋となる）。尚、タンニン成分の酸化により変色（赤紫変）が起こるという問題点もある。
【０００５】
更に、この方法は、搾汁した液状物を長期間、乳酸菌等により発酵させる方法である為、雑菌が増殖し易く、また、カビ類も発生し易い。従って、この雑菌やカビ等の発生増殖により、柿渋液の表面に膜や皮膜が形成されたり、柿の糖分（甘味成分）が分解されて酪酸に変換されることにより異臭が発生するなどの問題点もある。
【０００６】
また、この方法で製造された柿渋を例えば食品に添加した際には、風味を損ねてしまう為、その使用範囲が限定されるという問題もある。
【０００７】
更に、この方法で得られた柿渋を無臭化する技術（異臭を防ぐ技術）として特願平１１−３１８６６４号（柿渋を無臭化する方法及び無臭柿渋製剤）が提案されている。
【０００８】
しかし、この特願平１１−３１８６６４号の技術では、柿渋を無臭化できるが、前述した変色を抑えることはできない。その為、見た目の悪さを改善することができず、結局のところ、使用範囲が制限されてしまっている。
【０００９】
また、前述のいずれの方法でも、渋成分を多く含む柿渋を製造する為には、渋成分を多く含む未熟果（摘果柿）の段階の柿しか用いることができない。従って、柿渋の製造時期は、未熟果を収穫できるある一時期に限られてしまい、必然的に前記柿渋の製造時期が限られてしまうという問題点もある。
【００１０】
本発明は、上記問題点を解決するもので、柿の風味を損なったり、また、異臭，変色を起こしたりしないタンニン含量が多い柿渋を短期間で簡便に製造することができ、また、原料として未熟果以外の成熟した柿を用いることもできる極めて実用性に秀れ保存性にも秀れた柿渋の製造方法を提供するものである。
【００１１】
【課題を解決するための手段】
添付図面を参照して本発明の要旨を説明する。
【００１２】
搾汁工程等により柿から液状物を得、続いて、該液状物に還元剤を該液状物中における濃度が０．０５〜１０．０％（重量）となるように混合し、続いて、該還元剤を混合した液状物を濃縮し、続いて、この濃縮物を低温加熱処理して殺菌及び酵素失活することにより柿の渋成分がＤ−（＋）−カテキン相当量で１〜２０％（重量）含まれた柿渋溶液を製造することを特徴とする柿渋の製造方法に係るものである。
【００１３】
また、搾汁工程等により柿から液状物を得、続いて、該液状物に還元剤を該液状物中における濃度が０．０５〜１０．０％（重量）となるように混合し、続いて、該還元剤を混合した液状物を低温加熱処理して殺菌及び酵素失活し、続いて、該低温加熱処理した液状物を濃縮することにより柿の渋成分がＤ−（＋）−カテキン相当量で１〜２０％（重量）含まれた柿渋溶液を製造することを特徴とする柿渋の製造方法に係るものである。
【００１４】
また、搾汁工程等により柿から液状物を得、続いて、該液状物を濃縮し、続いて、該濃縮物に還元剤を該濃縮物中における濃度が０．０５〜１０．０％（重量）となるように混合し、続いて、該還元剤を混合した濃縮物を低温加熱処理して殺菌及び酵素失活することにより柿の渋成分がＤ−（＋）−カテキン相当量で１〜２０％（重量）含まれた柿渋溶液を製造することを特徴とする柿渋の製造方法に係るものである。
【００１５】
また、搾汁工程等により柿から液状物を得、続いて、該液状物を濃縮し、続いて、この濃縮物を低温加熱処理して殺菌及び酵素失活し、続いて、該低温加熱処理した濃縮物に還元剤を該濃縮物中における濃度が０．０５〜１０．０％（重量）となるように混合することにより柿の渋成分がＤ−（＋）−カテキン相当量で１〜２０％（重量）含まれた柿渋溶液を製造することを特徴とする柿渋の製造方法に係るものである。
【００１６】
また、搾汁工程等により柿から液状物を得、続いて、該液状物を低温加熱処理して殺菌及び酵素失活し、続いて、該低温加熱処理した液状物に還元剤を該液状物中における濃度が０．０５〜１０．０％（重量）となるように混合し、続いて、該還元剤を混合した液状物を濃縮することにより柿の渋成分がＤ−（＋）−カテキン相当量で１〜２０％（重量）含まれた柿渋溶液を製造することを特徴とする柿渋の製造方法に係るものである。
【００１７】
また、搾汁工程等により柿から液状物を得、続いて、該液状物を低温加熱処理して殺菌及び酵素失活し、続いて、該低温加熱処理した液状物を濃縮し、続いて、該濃縮物に還元剤を該濃縮物中における濃度が０．０５〜１０．０％（重量）となるように混合することにより柿の渋成分がＤ−（＋）−カテキン相当量で１〜２０％（重量）含まれた柿渋溶液を製造することを特徴とする柿渋の製造方法に係るものである。
【００１８】
また、柿に還元剤を添加し、続いて、該還元剤を添加した柿を搾汁して該還元剤の濃度が０．０５〜１０．０％（重量）である液状物を得、続いて、該還元剤が混合された液状物を濃縮し、続いて、この濃縮物を低温加熱処理して殺菌及び酵素失活することにより柿の渋成分がＤ−（＋）−カテキン相当量で１〜２０％（重量）含まれた柿渋溶液を製造することを特徴とする柿渋の製造方法に係るものである。
【００１９】
また、柿に還元剤を添加し、続いて、該還元剤を添加した柿を搾汁して該還元剤の濃度が０．０５〜１０．０％（重量）である液状物を得、続いて、該還元剤が混合された液状物を低温加熱処理して殺菌及び酵素失活し、続いて、該低温加熱処理した液状物を濃縮することにより柿の渋成分がＤ−（＋）−カテキン相当量で１〜２０％（重量）含まれた柿渋溶液を製造することを特徴とする柿渋の製造方法に係るものである。
【００２０】
また、請求項１〜８いずれか１項に記載の柿渋の製造方法において、柿としてアスコルビン酸水溶液に浸漬した柿を採用したことを特徴とする柿渋の製造方法。
【００２１】
また、請求項９記載の柿渋の製造方法において、アスコルビン酸水溶液は濃度が１％（重量）であることを特徴とする柿渋の製造方法に係るものである。
【００２２】
また、請求項１〜１０いずれか１項に記載の柿渋の製造方法において、濃縮手段として遠心濃縮を採用したことを特徴とする柿渋の製造方法に係るものである。
【００２３】
また、請求項１１記載の柿渋の製造方法において、遠心濃縮は、３０００Ｇ以上で高速遠心した後、固形分を除去して上澄み液を得ることにより行うことを特徴とする柿渋の製造方法に係るものである。
【００２４】
また、請求項１〜１２いずれか１項に記載の柿渋の製造方法において、低温加熱処理の温度は、５５℃〜８５℃とすることを特徴とする柿渋の製造方法に係るものである。
【００２５】
また、請求項１〜１３いずれか１項に記載の柿渋の製造方法において、柿の渋成分がＤ−（＋）−カテキン相当量で１〜２０％（重量）含まれた柿渋溶液を冷凍保存，冷蔵保存又は減圧真空濃縮若しくは真空凍結乾燥により常温保存することを特徴とする柿渋の製造方法に係るものである。
【００２６】
また、請求項１〜１４いずれか１項に記載の柿渋の製造方法において、還元剤として、アスコルビン酸，亜硫酸化合物若しくはエリソルビン酸塩を採用したことを特徴とする柿渋の製造方法に係るものである。
【００２７】
【発明の作用及び効果】
還元剤（アスコルビン酸，亜硫酸化合物，エリソルビン酸塩等）を混合（添加）するから、該還元剤の抗酸化作用により、柿に含まれる渋成分、例えば、タンニン成分の酸化は防止され、必然的にタンニン成分含量（蛋白質凝固作用を発揮する有効なタンニン成分含量）が減少することはない。
【００２８】
また、渋成分以外の柿に含まれる成分も酸化されにくい為、酸化による変色が起こらないことになる。
【００２９】
また、乳酸発酵しないから、雑菌やカビ等の発生増殖が少なく、よって、柿中の糖成分が酪酸に変換されにくく、これにより、異臭が発生しないことになる。
【００３０】
また、還元剤の作用以外にも、低温加熱処理するから、該柿に含まれている渋成分（タンニン成分）を他の物質等に変換する酵素が失活され、この酵素の失活により、柿渋の製造中若しくは製造後に、有効なタンニン成分が他の物質等に変換されて減少してしまうことはない。
【００３１】
また、この低温加熱処理は低温で行われる為、柿が変敗せず、よって、該変敗を原因とする変色や異臭が発生しないことになる。
【００３２】
また、この低温加熱処理により、液状物中に含まれる雑菌を殺菌することができる為、雑菌の繁殖やカビの発生が防止され、よって、変色や異臭が発生しないことになる。
【００３３】
また、濃縮するから、渋成分を多く含んだ柿渋を製造できることになる。これにより、渋成分含量が比較的少ない成熟果を用いても、渋成分を多く含んだ柿渋を製造できることになる。
【００３４】
また、前記従来法のように、乳酸菌等を用いて長期間発酵処理する必要がなく、且つ、本発明の各工程が難しい操作を要さず簡易な操作により行うことができ、しかも、各工程を短時間で行えるため、短時間で柿渋が製造できることになる。
【００３５】
従って、本発明によれば、未熟果か成熟果かを問わず（柿の生育期間を問わず）未利用柿を原料として使用して渋成分を多く含んだ柿渋を形成することができ、しかも、異臭，変敗がほとんどない柿渋を短期間で簡易且つコスト安に製造することができる。
【００３６】
【発明の実施の形態】
図面は本発明の一実施例を図示したものであり、以下に説明する。
【００３７】
図１は柿渋の製造工程を図示している。
【００３８】
原料は未利用柿を採用する。
【００３９】
この未利用柿としては、渋成分を多く含む摘果柿でも、渋成分よりも甘味成分を多く含む成熟果でも採用することができる。
【００４０】
先ず、未利用柿（摘果柿及び成熟果）の中から所定の未利用柿を選別し、水洗浄処理する。尚、選別の際には、柿に傷や亀裂が生じていないものを選択すると良い。
【００４１】
続いて、水洗浄した柿を除蔕処理し、再び洗浄してから２〜８分割し、この分割した未利用柿を、濃度が１％（重量）に設定されたアスコルビン酸水溶液に浸漬する。これにより、前記分割した未利用柿に抗酸化性が付与されることになる。尚、この際、アスコルビン酸水溶液が未利用柿に十分染み込むまで浸漬させると良い。
【００４２】
続いて、アスコルビン酸水溶液から前記分割した未利用柿を取り出し、該分割した未利用柿をミキサーにかけて搾汁し液状物を得る。
【００４３】
続いて、この液状物に還元剤として濃度が１％（重量）に設定されたアスコルビン酸水溶液を混合する。これにより、液状物中の渋成分に更に万遍なく良好に抗酸化作用が付与されることになる。
【００４４】
尚、本実施例では、還元剤としてアスコルビン酸水溶液を採用したが、亜硫酸化合物やエリソルビン酸塩等を採用しても良い。また、還元剤に、抗菌剤（例えばグリシン）や酸化重合防止剤や柿渋の品質保持に有効な保持剤（例えば、リン酸塩）を添加・混合するとより一層良い。
【００４５】
続いて、前記還元剤を混合した液状物を遠心濃縮する。
【００４６】
この際の遠心濃縮は、遠心力３０００Ｇ以上となるように、且つ、およそ５分間行う。
【００４７】
この遠心濃縮により、前記液状物は渋成分を多く含む上澄み液（濃縮液）と遊離残渣（主に細胞壁）の沈殿物とに分けられる。
【００４８】
続いて、分離した液状物から上澄み液を得、この上澄み液を５５℃〜８５℃で１５〜３０分間低温加熱処理して柿渋を得る。この加熱により、柿に含まれている渋成分を他の物質等に変換する酵素が失活されることになる。尚、この低温加熱処理の温度は６０〜８０℃の方が良い。
【００４９】
前述のようにして得られた柿渋溶液は、柿の渋成分をＤ−（＋）−カテキン相当量で１〜２０％（重量）含む柿渋となる。尚、未熟果を使用した場合には４〜２０％（重量）の柿渋となる。
【００５０】
また、この柿渋は、真空凍結乾燥して粉末状とし、常温で保存する。
【００５１】
また、得られた粉末状の柿渋を保存する際に、該粉末状の柿渋に窒素ガス置換，炭酸ガス置換又は脱酸素剤を添加する等して酸化防止処置を施し、柿渋の酸化が更に起こらないようにしても良い。
【００５２】
本実施例は上述のようにしたから、渋成分（タンニン成分）を多く含む未熟果（摘果柿）を用いた場合は勿論、渋成分をそれほど多く含まない成熟果を用いても、柿渋の本来の機能である蛋白質凝固作用を発揮する渋成分が多く（Ｄ−（＋）−カテキン相当量で１〜２０重量％）含まれた柿渋を製造することができる。
【００５３】
また、本実施例の柿渋は、抗酸化性が付与されているから、柿渋中の成分の褐変や酸化重合による凝固を防止することができ、これにより、蛋白質凝固作用を発揮する有効な渋成分の減少を抑制することができ、搾液工程等により得た液状物に含まれる成分が酸化されて変色することもなく、真空凍結乾燥により粉末化しても、酸化による変色（赤紫変等）や有効なタンニン含量の減少がない。
【００５４】
更に、本実施例の柿渋は、粉末化した場合には、柿渋中に水分がほとんど含まれない状態となる為、常温で流通しても、柿渋中の渋成分が酸化重合して皮膜を形成したり、蛋白質凝固作用を発揮しない凝固物（重合物）となったりすることはない。
【００５５】
また、本実施例の柿渋は、抗菌性が付与されているから、搾汁工程等により得た液状物中に含まれる成分が分解・酸化されて酪酸になってしまうことはなく、よって、該酪酸による異臭が発生することはない。
【００５６】
また、本実施例の柿渋は、低温加熱処理（７５℃で１５〜３０分間）により、渋成分（タンニン成分）を他の物質に変換する酵素が失活されるから、該酵素の働きによる有効な渋成分の減少は極めて起こりにくく、渋成分を含む液状物中の雑菌やカビを殺菌でき、これにより、雑菌の繁殖やカビの発生による変色や異臭の発生を抑制することができる。
【００５７】
また、本実施例の柿渋は、遠心濃縮するから、柿に含まれる渋成分、即ち、蛋白質凝固作用を発揮する有効なタンニン成分が高濃度で含まれている柿渋を製造することができ、不純物（遊離残渣：主に細胞壁）の分離や蛋白質の除去が行われるから、該不純物の影響で保存中に柿渋（液状物）の表面に皮膜が形成されたりすることがない。
【００５８】
また、本実施例の柿渋は、該柿渋を製造する為に特別な装置を用いたりせず、また、入手困難な物質を使用したりしないから、コスト安に製造することができる。
【００５９】
また、本実施例の柿渋は、簡易な方法により製造されるから、一層コスト安に製造することができる。
【００６０】
また、本実施例の柿渋は、柿渋を製造するための各工程が短時間で行われるから、短期間で柿渋を製造することができ、また、柿渋を短期間で製造できるため、連続処理による大量生産を行うことができる。
【００６１】
また、本実施例の柿渋は、乳酸菌等の菌類を用いず、低温加熱処理により殺菌処理するから、細菌的にも衛生的となる。
【００６２】
また、本実施例の柿渋は、前述したように、柿渋中の有効なタンニン含量が製造中若しくは製造後に酸化等により減少することがないから、柿渋中に含まれる有効な渋成分含量を安定化させることができ、これにより、該柿渋に水分を所定量加えることで、所定量の柿渋中に含まれる渋成分の含量を所望する量に調整することができる。即ち、柿渋特有の異臭を取り除き且つ濃度を自由に調整した濃縮品や、微粉末の加水調整用製品も得ることができ、これにより、長期間安定な性状を有した柿渋を効率良く安価に提供することができる。
【００６３】
また、本実施例の柿渋は、清澄剤（澱引き等に利用）としても利用でき、衛生的に見ても主に食品分野には幅広く利用することができる。その他、繊維，製紙分野でも有効に利用することができる。
【００６４】
尚、本実施例では、分割した未利用柿を１％（重量）アスコルビン酸水溶液（還元剤）に浸漬してからミキサーにかけて搾汁し液状物を得たが、１％（重量）アスコルビン酸水溶液に浸漬する前に未利用柿をミキサーにかけて液状物を得、この液状物にアスコルビン酸水溶液や亜硫酸化合物等の還元剤のうち少なくとも１〜２種類を０．０５〜１０．０％（重量）程度の濃度となるように添加しても良い（グリシンやリン酸塩等も同様である）。
【００６５】
また、本実施例では、搾汁工程等により得た液状物に還元剤を混合してから遠心濃縮したが、搾汁工程等により得た液状物を遠心濃縮してから該遠心濃縮により得た濃縮液に還元剤を混合しても良い。
【００６６】
また、本実施例では、遠心濃縮して得た渋成分を多く含む上澄み液（濃縮液）を低温加熱処理したが、濃縮する前であって未利用柿を液状物とした後であれば、どの時点で低温加熱処理を施しても良い。
【００６７】
また、本実施例では、液状物として得られた柿渋の原液を真空凍結乾燥処理により粉末状とし常温で保存する場合を示したが、低温加熱処理により得た柿渋の原液を冷凍により保存しても良いし、前記柿渋を減圧真空濃縮処理により濃縮して該濃縮液を冷蔵により保存しても良い。
【００６８】
以下に本実施例の具体的な実験例（第一実験例〜第四実験例）を示す。
【００６９】
尚、各実験例中のタンニン含量は、Ｖａｎｌｌｉｎ−硫酸法によって測定したＤ−（＋）−カテキン相当量の値である。また、抗酸化性の評価は、ロダン鉄法によって測定した値であり、蒸留水を標準にして相対値として示した。
【００７０】
第一実験例：柿渋の製造方法
未熟渋柿（新潟県産の平核無、平成１１年産）４ｋｇを除蔕後に分割し、濃度が１％（重量）に設定されたアスコルビン酸水溶液に浸漬した。
【００７１】
続いて、前記渋柿をミキサーにかけて搾汁し液状物を得、この得られた液状物にアスコルビン酸水溶液を１％（重量）になるように混合して２．８ｌの液状物を得た。
【００７２】
続いて、得られた液状物を遠心分離機にかけて遠心分離し、上澄み液（濃縮液）と沈殿物（遊離残渣）を得た。この際の遠心分離は、遠心力３０００Ｇで５分間行った。
【００７３】
続いて、前記遠心分離により得た上澄み液を採取し、該上澄み液を７５℃で１５分間加熱殺菌処理して無色〜淡黄色の柿渋原液を得た。
【００７４】
続いて、得られた柿渋原液を真空冷凍乾燥処理により粉末化した。
【００７５】
以下、本実験例で得られた柿渋（溶液及び粉末）と市販の柿渋液（従来法による柿渋）との種々の性質について比較した。
【００７６】
第二実験例：第一実験例で製造した柿渋（溶液及び粉末）と従来法による柿渋との、タンニン含量，変色及び異臭についての比較（表１参照）。
【００７７】
【表１】
表１によれば、第一実験例で製造した柿渋溶液は従来法による柿渋溶液に比べて、タンニン含量が略倍近く含まれていることが確認された。また、第一実験例で製造した柿渋溶液は、従来法による柿渋溶液で見られる変色（赤紫変等）や異臭は全く見られないことも確認された。更に、第一実験例で製造した柿渋を粉末化したものについては、タンニン含量が従来法による柿渋溶液の約７倍含まれている上に変色，異臭は全く見られないことが確認された。
【００７９】
従って、第一実験例によれば、タンニン成分の含量が従来に比して倍以上（溶液の場合）であるにも拘わらず、変色や異臭を発生することがない秀れた柿渋溶液を製造できるといえる。特に、柿渋を低コストで流通できるように粉末化した場合には、タンニンの含量が従来法により製造した柿渋のタンニン含量の約７倍となり、しかも、変色，異臭が発生しない秀れた柿渋が製造できるといえる。
【００８０】
第三実験例：第一実験例で製造した柿渋（溶液及び粉末状）と、市販の柿渋液（従来法による柿渋）との保存性についての比較（表２参照）。
【００８１】
【表２】
表２によれば、従来法により製造した柿渋溶液が保存温度５℃及び２０℃で保存された場合、いずれの温度の場合においても、変色，異臭，凝固（タンニン成分の酸化重合による凝固）が生じたのに対し、第一実験例で製造した柿渋溶液の場合は、保存温度が２０℃の場合にわずかに変色，異臭，凝固が生じたものの、保存温度が５℃以下の場合には、変色，異臭，凝固がいずれも生じないことが確認された。
【００８３】
また、第一実験例で製造された柿渋溶液を粉末状としたものについては、保存温度が５℃のときは勿論、２０℃のときにも、変色，異臭，凝固を全く生じないことが確認された。
【００８４】
従って、第一実験例で製造された柿渋溶液は冷蔵保存することで、変色，異臭，凝固が生じない良好な状態で保存することができるといえる。
【００８５】
また、更に粉末化した柿渋については、保存温度が２０℃の場合でも変色，異臭，凝固が全く生じない良好な状態で長期間保存することができるといえる。即ち、粉末状にした柿渋は、タンニンを非常に多く含み、保存性にも秀れているといえる。
【００８６】
第四実験例：第一実験例で製造された柿渋溶液のロダン鉄法による抗酸化性の評価（表３参照）。
【００８７】
【表３】
表３によれば、第一実験例の柿渋溶液は還元剤を添加して製造されることで秀れた抗酸化性が付与されることが確認された。
【００８９】
従って、第一実験例で製造された柿渋溶液は、酸化により、タンニン成分含量が減少したり、変色（赤紫変等）したり、異臭が発生することが極めて起こりにくい秀れた柿渋であるといえる。
【図面の簡単な説明】
【図１】本実施例の柿渋の製造方法のフローチャート図である。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a persimmon astringent that contains a persimmon astringent component at a high concentration.
[0002]
[Prior art and problems to be solved by the invention]
Amber shibu is used as a coagulant for coagulating proteins in astringent paper in the paper industry, dyeing materials in the textile industry, starching agents such as fishing nets and alcoholic beverages, foods and cosmetics.
[0003]
Conventionally, persimmon astringents are produced by adding lactic acid bacteria etc. to a liquid material obtained by squeezing immature fruit (plucked fruit persimmon) and fermenting the liquid material containing the lactic acid bacteria etc. for about 1 to 2 years. The
[0004]
However, in this method, during the long-term fermentation, bitter components contained in persimmon, i.e. tannin component, also is oxidized combined heavy by oxygen enzymes or in air contained in persimmon, coagulating the protein Ri do powerless of tannins lost the ability, therefore, (a protein coagulating effect is not sufficiently exhibited persimmon tannin) a strong content of tannin component having coagulation is disadvantageously reduced. There is also a problem that discoloration (red-purple change) occurs due to oxidation of the tannin component.
[0005]
Furthermore, since this method is a method in which the squeezed liquid material is fermented with lactic acid bacteria or the like for a long period of time, miscellaneous bacteria are likely to grow and molds are also likely to be generated. Therefore, the generation proliferation such as the unwanted bacteria and fungi, or formed surface on the film or film of persimmon liquid and odor by persimmon sugar (sweetening component) are converted are decomposed into butyric acid, such as occurs There are also problems .
[0006]
Further, upon addition of persimmon produced, for example, food in this way, since thereby impairing the flavor, there is a problem that its application range Ru limited.
[0007]
Further , Japanese Patent Application No. 11-318664 (a method for deodorizing persimmon astringent and a odorless persimmon preparation) has been proposed as a technology for deodorizing persimmon astringent obtained by this method (a technology for preventing a strange odor).
[0008]
However, with the technique of Japanese Patent Application No. 11-318664, it is possible to eliminate bronzing, but it is not possible to suppress the above-mentioned discoloration. For this reason, it is impossible to improve the appearance, and the range of use is limited in the end.
[0009]
In addition, in any of the above-described methods, in order to produce a persimmon astringency containing a lot of astringent components, only a persimmon at the stage of an immature fruit (plucked persimmon) containing a lot of astringent components can be used. Therefore, the production time of the persimmon astringent is limited to a certain time when the unripe fruit can be harvested, and there is a problem that the production time of the persimmon astringency is necessarily limited.
[0010]
The present invention solves the above-mentioned problems, and can easily produce a persimmon astringent with a large tannin content that does not impair the flavor of the persimmon and does not cause off-flavor or discoloration. It is an object of the present invention to provide a method for producing a persimmon astringency that is excellent in practicality and storage stability, in which mature persimmons other than immature fruits can be used.
[0011]
[Means for Solving the Problems]
The gist of the present invention will be described with reference to the accompanying drawings.
[0012]
A liquid material is obtained from the koji by a squeezing process, etc., and then the reducing agent is mixed with the liquid material so that the concentration in the liquid material is 0.05 to 10.0% (weight) , The liquid substance mixed with the reducing agent is concentrated, and then the concentrate is subjected to low-temperature heat treatment to sterilize and inactivate the enzyme, whereby the astringent component of persimmon is 1 to 20 in an amount equivalent to D-(+)-catechin. The present invention relates to a method for producing a persimmon astringent, characterized in that a persimmon astringent solution containing% (weight) is produced.
[0013]
Further, a liquid material is obtained from the koji by a squeezing process, etc., and subsequently, a reducing agent is mixed with the liquid material so that the concentration in the liquid material is 0.05 to 10.0% (weight) , Then, the liquid material mixed with the reducing agent is sterilized and enzyme-inactivated by low-temperature heat treatment, and then the low-temperature heat-treated liquid material is concentrated so that the astringent component of persimmon is D-(+)-catechin The present invention relates to a method for producing a persimmon astringent, characterized in that a persimmon astringent solution containing 1 to 20% (weight) in a considerable amount is produced.
[0014]
Further, a liquid material is obtained from the koji by a squeezing process, etc., and then the liquid material is concentrated, and subsequently, a reducing agent is added to the concentrate at a concentration of 0.05 to 10.0% ( Weight), and subsequently the concentrate mixed with the reducing agent is heat-treated at low temperature to sterilize and inactivate the enzyme, so that the astringent component of persimmon is 1 in an amount equivalent to D-(+)-catechin. The present invention relates to a method for producing a persimmon astringent, characterized in that a persimmon astringent solution containing ~ 20% (weight) is produced.
[0015]
Further, a liquid material is obtained from the koji by a squeezing process, etc., and then the liquid material is concentrated, followed by low-temperature heat treatment to sterilize and inactivate the enzyme, followed by the low-temperature heat treatment. By mixing the reducing agent with the concentrate so that the concentration in the concentrate is 0.05 to 10.0% (weight), the astringent component of persimmon is 1 to as much as D-(+)-catechin. The present invention relates to a method for producing a persimmon astringent, comprising producing a persimmon astringent solution containing 20% (weight).
[0016]
In addition, a liquid material is obtained from the koji by a squeezing process, etc., followed by sterilization and enzyme deactivation by subjecting the liquid material to low temperature heat treatment, and subsequently, a reducing agent is added to the liquid material subjected to the low temperature heat treatment . Mixing so that the concentration in the mixture becomes 0.05 to 10.0% (weight), and then concentrating the liquid mixed with the reducing agent, the astringent component of persimmon is D-(+)-catechin The present invention relates to a method for producing a persimmon astringent, characterized in that a persimmon astringent solution containing 1 to 20% (weight) in a considerable amount is produced.
[0017]
In addition, a liquid product is obtained from the koji by a squeezing process, etc., followed by sterilization and enzyme deactivation by low-temperature heat treatment of the liquid material, followed by concentration of the low-temperature heat-treated liquid material, By mixing the reducing agent with the concentrate so that the concentration in the concentrate is 0.05 to 10.0% (weight), the astringent component of persimmon is 1 to 1 in terms of D-(+)-catechin. The present invention relates to a method for producing a persimmon astringent, comprising producing a persimmon astringent solution containing 20% (weight).
[0018]
Further, a reducing agent is added to the koji , followed by squeezing the koji to which the reducing agent has been added to obtain a liquid material having a concentration of the reducing agent of 0.05 to 10.0% (by weight). Then, the liquid substance mixed with the reducing agent is concentrated, and then the concentrate is subjected to low temperature heat treatment to sterilize and inactivate the enzyme, so that the astringent component of persimmon is equivalent to D-(+)-catechin. The present invention relates to a method for producing a persimmon astringent comprising producing a persimmon astringent solution containing 1 to 20% (weight).
[0019]
Further, a reducing agent is added to the koji , followed by squeezing the koji to which the reducing agent has been added to obtain a liquid material having a concentration of the reducing agent of 0.05 to 10.0% (by weight). Then, the liquid material in which the reducing agent is mixed is sterilized and enzyme-inactivated by low-temperature heat treatment, and then the low-temperature heat-treated liquid material is concentrated to obtain D-(+)- The present invention relates to a method for producing a persimmon astringent, characterized in that a persimmon astringent solution containing 1 to 20% (weight) of catechin is contained.
[0020]
Moreover, the manufacturing method of the persimmon astringent of any one of Claims 1-8 WHEREIN: The persimmon immersed in the ascorbic acid aqueous solution was employ | adopted as a persimmon.
[0021]
The method for manufacturing a persimmon according to claim 9, wherein the aqueous ascorbic acid solution has a concentration of 1% (weight).
[0022]
In the manufacturing method of persimmon juice according to any one of claims 1-10, in which according to the manufacturing method of persimmon, characterized in that employing the centrifugal concentration as concentrating means.
[0023]
The method for producing a persimmon according to claim 11, wherein the centrifugal concentration is performed by performing high-speed centrifugation at 3000 G or more and then removing the solid content to obtain a supernatant. It is.
[0024]
In the method for producing persimmon tannin according to claim 1 to 12 any one, the temperature of the low-temperature heat treatment is according to persimmon juice manufacturing method which is characterized in that a 55 ℃ ~ 85 ℃.
[0025]
In the method for producing persimmon tannin according to claim 1 to 13 any one, bitter components of persimmon D - (+) - 1~20% catechin equivalent amount (by weight) including frozen persimmon solution was , Refrigerated storage, vacuum concentration under reduced pressure, or vacuum freeze-drying to store at normal temperature.
[0026]
In the method for producing persimmon tannin of claim 1-14 any one, as the reducing agent, it relates to a persimmon juice manufacturing method characterized by employing ascorbic acid, sulfurous compounds or erythorbic acid salt .
[0027]
[Action and effect of the invention]
Since a reducing agent (ascorbic acid, sulfite compound, erythorbate, etc.) is mixed (added), the antioxidant action of the reducing agent prevents oxidation of astringent components such as tannin components contained in koji. However, the tannin component content (the effective tannin component content that exerts the protein coagulation action) is not decreased.
[0028]
In addition, since the components contained in the koji other than the astringent components are not easily oxidized, discoloration due to oxidation does not occur.
[0029]
Moreover, since lactic acid fermentation is not carried out, there is little generation | occurrence | production proliferation of miscellaneous bacteria, mold | fungi, etc. Therefore, it is hard to convert the sugar component in a koji into butyric acid, and, thereby, no off-flavor is generated.
[0030]
In addition to the action of the reducing agent, since the heat treatment is performed at a low temperature, the enzyme that converts the astringent component (tannin component) contained in the koji into other substances is deactivated. An effective tannin component is not converted into other substances or the like during or after the production of persimmons.
[0031]
In addition, since this low-temperature heat treatment is performed at a low temperature, the wrinkles are not deteriorated, and therefore, discoloration and a strange odor due to the deterioration are not generated.
[0032]
In addition, since the low-temperature heat treatment can sterilize germs contained in the liquid material, the propagation of germs and the generation of mold are prevented, thereby preventing discoloration and off-flavour.
[0033]
Moreover, since it concentrates, the persimmon astringent containing many astringent components can be manufactured. Thereby, even if it uses a mature fruit with comparatively little astringent component content, the persimmon astringent containing many astringent components can be manufactured.
[0034]
Further, as described above in the prior art, it is not necessary to fermentation long period by using a lactic acid bacteria, and can take place by a simple operation without requiring operations steps of the present invention is difficult, moreover, the steps Can be made in a short time, so that the amber can be produced in a short time.
[0035]
Therefore, according to the present invention, regardless of whether the fruit is immature or mature (regardless of the growth period of the persimmon), it is possible to form a persimmon astringency containing a lot of astringent ingredients by using unused persimmon as a raw material. In addition, it is possible to easily and cost-effectively produce a persimmon with little off-flavor and deterioration.
[0036]
DETAILED DESCRIPTION OF THE INVENTION
The drawings illustrate one embodiment of the present invention and are described below.
[0037]
FIG. 1 illustrates a manufacturing process for persimmons.
[0038]
The raw material will be unused.
[0039]
As this unused cocoon, either a fruit pod containing a lot of astringent components or a mature fruit containing more sweet components than astringent components can be employed.
[0040]
First, predetermined unused cocoons are selected from unused cocoons (plucked cocoons and mature berries) and washed with water. It should be noted that, when sorting, it is preferable to select one having no scratches or cracks on the ridges.
[0041]
Subsequently, the water-washed soot is removed, washed again, and divided into 2 to 8 parts, and the divided unused soot is immersed in an ascorbic acid aqueous solution whose concentration is set to 1% (weight). Thereby, antioxidant property is provided to the divided unused soot. In addition, it is good to immerse at this time until the ascorbic acid aqueous solution permeates the unused soot sufficiently.
[0042]
Subsequently, the divided unused cocoon is taken out from the ascorbic acid aqueous solution, and the divided unused cocoon is squeezed through a mixer to obtain a liquid material.
[0043]
Subsequently, an aqueous ascorbic acid solution having a concentration of 1% (weight) is mixed as a reducing agent with this liquid material. Thereby, the antioxidant effect is imparted to the astringent components in the liquid material evenly and satisfactorily.
[0044]
In this embodiment, an ascorbic acid aqueous solution is used as the reducing agent, but a sulfite compound, erythorbate, or the like may be used. It is even better to add and mix an antibacterial agent (for example, glycine), an oxidative polymerization inhibitor, and a retention agent (for example, phosphate) effective in maintaining the quality of persimmon to the reducing agent.
[0045]
Subsequently, the liquid mixed with the reducing agent is concentrated by centrifugation.
[0046]
Centrifugal concentration at this time is performed for about 5 minutes so that the centrifugal force is 3000 G or more.
[0047]
By this centrifugal concentration, the liquid substance is divided into a supernatant liquid (concentrated liquid) containing a lot of astringent components and a precipitate of free residues (mainly cell walls).
[0048]
Subsequently, a supernatant is obtained from the separated liquid, and the supernatant is subjected to low-temperature heat treatment at 55 ° C. to 85 ° C. for 15 to 30 minutes to obtain strawberries. This heating inactivates the enzyme that converts the astringent component contained in the koji into other substances. The temperature for this low-temperature heat treatment is preferably 60 to 80 ° C.
[0049]
The persimmon astringent solution obtained as described above becomes a persimmon astringent containing 1 to 20% (weight) of the persimmon component of persimmon in an amount equivalent to D-(+)-catechin. In addition, when an immature fruit is used, it becomes 4-20% (weight) persimmon astringency.
[0050]
In addition, this persimmon astringent is freeze-dried in vacuum to form a powder and stored at room temperature.
[0051]
Further, when storing the obtained powdered persimmon astringent, an antioxidant treatment is performed on the powdered persimmon astringent by adding nitrogen gas replacement, carbon dioxide replacement or oxygen scavenger, etc. to further oxidize the persimmon astringency. You may make it not.
[0052]
Since the present embodiment is as described above, not only when using immature fruits (fruit pickles) containing a lot of astringent components (tannin components), but also using mature fruits that do not contain so much astringent components, It is possible to produce a persimmon astringent that contains a lot of astringent components (1 to 20% by weight in an amount equivalent to D-(+)-catechin) that exerts a protein coagulation action that is a function of
[0053]
In addition, since the persimmon astringent of this embodiment is imparted with antioxidant properties, it can prevent coagulation due to browning or oxidative polymerization of components in persimmon astringent, and thereby, an effective astringent component that exhibits protein coagulation action reduction can be suppressed, it is also rather than the components contained in the liquid product obtained by such squeeze liquid process is discolored by oxidation, it is powdered by vacuum freeze-drying, discoloration (reddish purple varying by oxidation Etc.) and effective tannin content is not reduced.
[0054]
Furthermore, when the persimmon astringent of the present embodiment is powdered, it will be in a state where almost no water is contained in the persimmon astringent, so even if it is distributed at normal temperature, the astringent components in the persimmon astringent will oxidize and form a film Or a coagulated product (polymer) that does not exhibit protein coagulation.
[0055]
Further, persimmon of this embodiment, since the antibacterial property is imparted, not that the components contained in the liquid product obtained by squeezing process and the like becomes is decomposed and oxidized acid, thus, the There is no off-flavor caused by butyric acid.
[0056]
Further, persimmon of this embodiment, the low-temperature heat treatment (15 to 30 min at 75 ° C.), since enzymes which convert astringency component (tannin component) into another substance is deactivated, effective by the action of the enzyme a reduction of the bitter components rather quite occur difficulty, can sterilize the bacteria and fungi in liquid product containing the astringency components, thereby, the occurrence of discoloration and odor due to the occurrence of bacteria breeding and mold can be suppressed.
[0057]
Further, persimmon of this embodiment, Ki because centrifuged concentrated, bitter components contained in persimmon, i.e., out to produce a persimmon valid tannin ingredient exhibits protein coagulation is contained at a high concentration, Since impurities (free residues: mainly cell walls) are separated and proteins are removed , a film is not formed on the surface of the astringent (liquid) during storage due to the influence of the impurities.
[0058]
Moreover, the persimmon astringent of a present Example can be manufactured at low cost, since a special apparatus is not used in order to manufacture this persimmon, and a difficult-to-obtain substance is not used.
[0059]
Moreover, the persimmon astringent of a present Example can be manufactured further cheaply, since it is manufactured by a simple method.
[0060]
Further, persimmon of this embodiment, because the steps for manufacturing the persimmon is performed in a short time, it is possible to produce a persimmon quickly, or, since the persimmon juice can be produced in a short time, continuous processing Can be used for mass production.
[0061]
Moreover, the persimmon astringent of a present Example does not use fungi, such as lactic acid bacteria, but since it sterilizes by low-temperature heat processing, it also becomes sanitary also from bacteria .
[0062]
Also, persimmon of this embodiment, as described above, there is no necessity to effective tannin content in the persimmon is reduced by oxidation or the like during or after production manufacturing, stabilize the active bitter ingredient content contained in persimmon Thus, by adding a predetermined amount of water to the persimmon astringent, the content of the astringent component contained in the predetermined persimmon astringent can be adjusted to a desired amount. In other words, it is possible to obtain concentrated products that remove the peculiar odors of strawberry astringency and adjust the concentration freely, and products for adjusting the hydration of fine powder, thereby providing strawberry astringents with long-term stable properties efficiently and inexpensively. can do.
[0063]
Moreover, the persimmon astringent of a present Example can be utilized also as a clarifying agent (utilization for starching etc.), and it can be widely utilized mainly in the foodstuff field | area also when it sees hygienically. In addition, it can be effectively used in the fiber and papermaking fields.
[0064]
In this example, the separated unused soot was immersed in a 1% (weight) ascorbic acid aqueous solution (reducing agent) and then squeezed through a mixer to obtain a liquid product. However, a 1% (weight) ascorbic acid aqueous solution was obtained. Before dipping in, the unused soot is put in a mixer to obtain a liquid material, and at least 1 to 2 kinds of reducing agents such as an ascorbic acid aqueous solution and a sulfite compound are added to this liquid material at about 0.05 to 10.0% (weight). (The same applies to glycine, phosphate, and the like).
[0065]
In this example, the reducing agent was mixed with the liquid obtained by the squeezing process and then concentrated by centrifugation. However, the liquid obtained by the squeezing process was concentrated by centrifugation and then obtained by the centrifugal concentration. You may mix a reducing agent with a concentrate.
[0066]
Moreover, in this example, the supernatant liquid (concentrated liquid) containing a lot of astringent components obtained by centrifugal concentration was subjected to low-temperature heat treatment. You may perform a low-temperature heat processing at any time.
[0067]
Moreover, in this example, the case where the stock solution of persimmon astringent obtained as a liquid was shown as a powder by vacuum lyophilization treatment and stored at room temperature, but the stock solution of persimmon astringent obtained by low-temperature heat treatment was stored by freezing. Alternatively, the persimmon astringent may be concentrated by a vacuum concentration treatment, and the concentrate may be stored by refrigeration.
[0068]
Specific experimental examples (first experimental example to fourth experimental example) of this example are shown below.
[0069]
The tannin content in each experimental example is a value corresponding to D-(+)-catechin measured by the Vanlin-sulfuric acid method. Antioxidant evaluation was a value measured by the rodan iron method, and was shown as a relative value using distilled water as a standard.
[0070]
First Experimental Example: Manufacturing method of persimmon astringent 4 kg of immature astringent (produced from Niigata prefecture, plain nucleus-free, 1999) was divided after ridging and immersed in an ascorbic acid aqueous solution set at a concentration of 1% (weight).
[0071]
Subsequently, the astringent persimmon was squeezed through a mixer to obtain a liquid, and the obtained liquid was mixed with an ascorbic acid aqueous solution at 1% (weight) to obtain 2.8 l of liquid.
[0072]
Subsequently, the obtained liquid was centrifuged using a centrifuge to obtain a supernatant (concentrated liquid) and a precipitate (free residue). Centrifugation at this time was performed at a centrifugal force of 3000 G for 5 minutes.
[0073]
Subsequently, the supernatant obtained by the centrifugation was collected, and the supernatant was heat sterilized at 75 ° C. for 15 minutes to obtain a colorless to pale yellow persimmon astringent stock solution.
[0074]
Subsequently, the obtained persimmon astringent stock solution was pulverized by vacuum freezing and drying treatment.
[0075]
Hereinafter, various properties of the persimmon astringent (solution and powder) obtained in this experimental example and the commercially available persimmon astringent liquid (persimmon astringency by the conventional method) were compared.
[0076]
Second Experimental Example: Comparison of tannin content, discoloration and off-flavor between persimmon astringent (solution and powder) produced in the first experimental example and persimmon astringent by the conventional method (see Table 1).
[0077]
[Table 1]
According to Table 1, it was confirmed that the persimmon astringent solution produced in the first experimental example contained nearly tannin content as compared with the persimmon astringent solution by the conventional method. It was also confirmed that the persimmon astringent solution produced in the first experimental example did not show any discoloration (red-purple color change, etc.) or off-flavor found in the persimmon astringent solution according to the conventional method. Further, it was confirmed that the powdered persimmon produced in the first experimental example contained about 7 times the tannin content of the persimmon astringent solution obtained by the conventional method, and no discoloration or off-flavor was observed.
[0079]
Therefore, according to the first experimental example, an excellent persimmon astringent solution that does not cause discoloration or off-flavor even though the content of the tannin component is more than double (in the case of a solution) as compared with the conventional tannin component is manufactured. I can say that. In particular, when the persimmon astringent is pulverized so that it can be distributed at a low cost, the tannin content is about 7 times the tannin content of the persimmon astringent produced by the conventional method, and the excellent persimmon astringency that does not cause discoloration and off-flavor is generated. It can be said that it can be manufactured.
[0080]
Third Experimental Example: Comparison of storage stability between persimmon astringent (solution and powder) produced in the first experimental example and a commercially available persimmon astringent liquid (persimmon astringency by a conventional method) (see Table 2).
[0081]
[Table 2]
According to Table 2, when the persimmon astringent solution produced by the conventional method is stored at storage temperatures of 5 ° C. and 20 ° C., discoloration, off-flavor, and coagulation (coagulation by oxidative polymerization of tannin component) occur at any temperature. In contrast, in the case of the persimmon astringent solution produced in the first experimental example, discoloration, odor and coagulation occurred slightly when the storage temperature was 20 ° C, but when the storage temperature was 5 ° C or less, It was confirmed that none of the discoloration, nasty smell, or coagulation occurred.
[0083]
In addition, it was confirmed that when the storage temperature was 5 ° C, the discolored astringent solution produced in the first experimental example produced no discoloration, off-flavour, or coagulation at 20 ° C. It was done.
[0084]
Therefore, it can be said that the persimmon astringent solution produced in the first experimental example can be stored in a good state free from discoloration, off-flavor, and coagulation when stored in a refrigerator.
[0085]
Further, it can be said that the powdered persimmon astringent can be stored for a long time in a good state in which discoloration, off-flavor, and coagulation do not occur at all even when the storage temperature is 20 ° C. That is, it can be said that the powdered persimmon astringent contains a large amount of tannin and has excellent storage stability.
[0086]
Fourth Experimental Example: Evaluation of antioxidant properties of the persimmon astringent solution produced in the first experimental example by the rodan iron method (see Table 3).
[0087]
[Table 3]
According to Table 3, it was confirmed that the persimmon astringent solution of the first experimental example was imparted with excellent antioxidant properties by being produced by adding a reducing agent.
[0089]
Accordingly, the persimmon astringent solution produced in the first experimental example is an excellent persimmon astringent that is unlikely to cause tannin component content to be reduced, discolored (red-purple color, etc.), or off-flavor due to oxidation. It can be said.
[Brief description of the drawings]
FIG. 1 is a flowchart of a method for manufacturing a persimmon according to an embodiment.
Claims (15)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002231968A JP3629563B2 (en) | 2002-08-08 | 2002-08-08 | Manufacturing method of persimmon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002231968A JP3629563B2 (en) | 2002-08-08 | 2002-08-08 | Manufacturing method of persimmon |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2004065174A JP2004065174A (en) | 2004-03-04 |
| JP3629563B2 true JP3629563B2 (en) | 2005-03-16 |
Family
ID=32017565
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2002231968A Expired - Lifetime JP3629563B2 (en) | 2002-08-08 | 2002-08-08 | Manufacturing method of persimmon |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3629563B2 (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4500078B2 (en) * | 2004-03-24 | 2010-07-14 | 奈良県 | Extract method of persimmon tannin and persimmon tannin extracted by this method |
| JP5092145B2 (en) | 2007-06-12 | 2012-12-05 | 国立大学法人広島大学 | Anti-norovirus agent and composition containing the same |
| JP5421901B2 (en) * | 2008-03-31 | 2014-02-19 | 国立大学法人広島大学 | Antiviral agent and antiviral composition against non-enveloped viruses of the genus Enterovirus |
| WO2010067869A1 (en) * | 2008-12-12 | 2010-06-17 | 国立大学法人広島大学 | Anti-viral agent and anti-viral composition |
| KR100932427B1 (en) | 2009-07-24 | 2009-12-17 | 재단법인나주시천연염색문화재단 | Equipment for automatic manufacturing of fermented liquor of persimmon tannin |
| WO2022016239A1 (en) * | 2020-07-20 | 2022-01-27 | Алим Мурсал ЗЕЙНАЛОВ | Method of producing fruit mead from persimmon fruits |
| CN114806410A (en) * | 2021-01-21 | 2022-07-29 | 肖清风 | Method for preparing persimmon paint |
-
2002
- 2002-08-08 JP JP2002231968A patent/JP3629563B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JP2004065174A (en) | 2004-03-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100909109B1 (en) | Production method of the minimal processed fruits | |
| KR100656172B1 (en) | Methods for preserving fresh fruit and product thereof | |
| CN110934183A (en) | Fresh-cut fruit and vegetable preservative and preparation method and application thereof | |
| KR101940233B1 (en) | Manufacturing method of meat products using natural fermentation powder | |
| JP3629563B2 (en) | Manufacturing method of persimmon | |
| KR101841880B1 (en) | Method for manufacturing yoghurt of fig | |
| KR101065494B1 (en) | method for freeze-drying yellow corvina and spicing it with hot pepper paste | |
| KR102564916B1 (en) | Seafood processing method | |
| TWI658795B (en) | Method for fermenting vegetables and fruits with lactic acid bacteria | |
| KR101478026B1 (en) | Manufacturing method of dong-chi-mi beverage using the pineapple and pineapple dong-chi-mi beverage prepared therefrom | |
| KR101807279B1 (en) | Rice processed food extended its distribution period and method for manufacturing thereof | |
| KR20190043239A (en) | process for preparing yacon pickle | |
| KR102405807B1 (en) | Method for manufacturing of meat processing product using Vegetable Lactobacillus | |
| CN102907490A (en) | All natural green strawberry preservative and preparation method thereof | |
| KR20220007242A (en) | Composition for dipping paprika containing calcium chloride, low molecular weight chitosan and tea tree oil | |
| CN110419565A (en) | A kind of fresh-keeping fermentation liquid of novel meat deodorization and preparation method thereof | |
| KR100436997B1 (en) | Honey containing pine-mushroom and the manufacturing method thereof | |
| KR101466796B1 (en) | Manufacturing method of dong-chi-mi beverage containing processed radish and dong-chi-mi beverage prepared therefrom | |
| KR101552685B1 (en) | Manufacturing method of flavored white ginseng by slicing | |
| JP2004256492A (en) | Antibacterial agent, and food or drink containing the same | |
| JP4176505B2 (en) | Vegetable freshness-preserving agent | |
| KR102487295B1 (en) | Protein bar comprising cornus fruit extract and manufacturing method of the same | |
| KR0177355B1 (en) | Method for preserving kimchi | |
| ZA200403742B (en) | Aromatic herb preparation. | |
| Yadav et al. | Shelf life enhancement of chhana using select preservatives |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20040625 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20040705 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20040903 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20040903 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20041028 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20041124 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 3629563 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20081224 Year of fee payment: 4 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20081224 Year of fee payment: 4 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20091224 Year of fee payment: 5 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20091224 Year of fee payment: 5 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20101224 Year of fee payment: 6 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20111224 Year of fee payment: 7 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20121224 Year of fee payment: 8 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20121224 Year of fee payment: 8 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20131224 Year of fee payment: 9 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20131224 Year of fee payment: 9 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20131224 Year of fee payment: 9 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20131224 Year of fee payment: 9 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20131224 Year of fee payment: 9 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20131224 Year of fee payment: 9 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |