JP6981712B2 - Persimmon fruit processing method - Google Patents

Description

The present invention relates to a method for treating persimmon fruits for deliciously eating astringent persimmons.

Prior to the application of the present application, the present inventor searched for public publications having the keywords of persimmon and deastringency, and found more than 100 public publications. Most of them use carbon dioxide gas, alcohol, heating, drying and drying as a means of removing astringency, and most of them use carbon dioxide gas and alcohol, or both of them at the same time. For de-astringency using alcohol, high-concentration alcohol (such as shochu) is poured on the astringent persimmon, the astringent persimmon is stored in a sealed bag, and the tannin is made water-insoluble by the alcohol infiltrated into the fruit. In addition, deastringency using carbon dioxide gas stores astringent persimmons in a sealed bag filled with carbon dioxide gas, making it difficult to breathe and making tannins water-insoluble.

On the other hand, the following Patent Document 1 and Non-Patent Document 1 were found from the above search results. Patent Document 1 describes a lactic acid fermentation method for obtaining foods and feeds containing a high density of lactic acid bacteria by adding lactic acid bacteria to a raw material containing thawed persimmons thawed after freezing the deastringent persimmons and fermenting them. ing. In addition, Non-Patent Document 1 below describes a lightly pickled recipe obtained by putting edible sweet persimmon fruit slices, turnip slices, salted jiuqu, and vinegar in a plastic bag and leaving them for about 1 hour. Has been described.

Japanese Unexamined Patent Publication No. 2013-202025

Cookpad "Lightly pickled persimmon and salted koji: Easy and delicious recipe for everyone" (http://cookpad.com/recipe/2350969)

As described above, astringent persimmons are made into edible sweet persimmons by changing the water-soluble tannins that cause astringency to water-insoluble tannins that do not have astringency by deastringent treatment using carbon dioxide gas or alcohol. However, the tannin component itself is not gone. Therefore, it is known that when persimmon fruits sweetened by deastringency are heated during cooking or stored for a long period of time as persimmon puree, the tannin component returns to water solubility, which is a so-called astringency return phenomenon. ing. That is, in many cases, the original sweet persimmon without astringency was basically used for cooking with heating, and the de-astringent persimmon was not suitable. On the other hand, mandarin oranges, grapes, apples, pears, pineapples, etc. are widely marketed as secondary processed foods such as jelly, juice or puree. However, regardless of whether the persimmons have been de-astringent with carbon dioxide or alcohol, or the original sweet persimmons, only raw persimmons, peeled persimmons, or frozen products of these are available in stores, and it is one of the leading persimmon producing areas in Japan. A farmer in Wakayama Prefecture has been hoping for the use of persimmons in secondary processed foods.

The present invention has been made in view of the above-mentioned conventional problems, and an object of the present invention is to provide a persimmon fruit processing method capable of performing a deastringent treatment that does not cause astringency to return and obtaining a delicious persimmon fruit.

To achieve the above object, persimmon fruit processing method according to the present invention, have a cuticle and Heta, and the outer height of the persimmon fruit horizontal persimmon fruit when the posture that upward the calyx Using a flat-shaped astringent persimmon that is smaller than the diameter , put this astringent persimmon in a posture with the hem facing up, and put at least the jiuqu on the hem of the astringent persimmon. It is provided with a sealing step of covering and sealing, and a deastringent fermentation step of storing the astringent persimmon sealed with a non-breathable sheet material under fermentation conditions with jiuqu for a predetermined period of time and deastringent and fermenting the astringent persimmon. It is characterized by.

Further, in the process of placing the jiuqu in the above configuration, the soy sauce is placed on the calyx of the astringent persimmon together with the jiuqu.

Each of the above-mentioned configurations is characterized by comprising a freezing step of freezing the de-astringent persimmon obtained by de-astringency and fermentation in the de-astringent fermentation step while being sealed with a non-breathable sheet material.

Further, the configuration is characterized by comprising a crushing step of thawing the deastringent persimmon frozen in the freezing step and then crushing it to obtain puree.

According to the persimmon fruit processing method according to the present invention, the astringent persimmon on which the jiuqu is placed is placed on the astringent persimmon's bottom with the bottom facing upward, and the astringent persimmon on which the jiuqu is placed is covered with a non-breathable sheet material and sealed to be non-breathable. The astringent persimmon sealed with the sheet material is stored for a predetermined period under the fermentation conditions of the jiuqu, and the astringency is removed and the fermentation is performed. Therefore, the astringent persimmon is converted into a deastringent persimmon by decomposing the tannin component contained in itself by the tannase of Jiuqu. Since the tannin component is decomposed in this way, this deastringent persimmon does not cause the astringency return phenomenon even if it is heated or stored for a long period of time. In this case, since there is a calyx in the central part that is recessed downward from the shoulder of the persimmon fruit, the calyx placed on the calyx part is hard to spill and is easy to be retained. The boundary between the cuticle and the calyx, the overlapping part of the calyx, or the cut end face of the stem axis allows liquids such as oxygen and nutrients for respiration to be taken into the fruit. On the other hand, the cuticle that has been stored for a predetermined period of time softens due to the action of cellulase contained in Jiuqu, and is easily cut and crushed. It is possible to provide a persimmon-based food having a skin. In addition, since the sugar of the astringent persimmon is fermented with alcohol by the yeast contained in the jiuqu, the sweetness of the persimmon is conspicuous and the taste caused by alcohol is also produced.

In addition, when soy sauce is placed on the astringent persimmon shavings together with the jiuqu in the koji placement process, not only the simple sweetness and flavor of the de-astringent persimmon itself, but also the salty taste of the soy sauce, the umami of the raw soybean-derived glutamic acid, and the softness and dislike. Since it also has a non-scent, it is possible to add the saltiness, umami and aroma of soy sauce while further enhancing the sweetness of persimmon, and it is possible to realize even more delicious persimmon-based foods. In addition, since soy sauce also contains lactic acid bacteria, the lactic acid bacteria that have grown during storage add a moderate amount of acidity to the de-astringent persimmon, making it possible to obtain more delicious and healthy persimmon-based foods.

In the case of freezing the de-astringent persimmon while it is sealed with a non-breathable sheet material, the presence of the non-breathable sheet material makes it possible to obtain good-shaped persimmon fruits that do not lose their shape not only when frozen but also when thawed. Can be done.

Furthermore, if the frozen persimmon fruit is thawed and then crushed, a delicious puree without astringency can be obtained.

It is a schematic process diagram which shows the procedure of processing astringent persimmon by the persimmon fruit processing method which concerns on one Embodiment of this invention, and obtains various persimmon products. It is a figure which showed the sequential mode of the persimmon processed by the persimmon fruit processing method by a photograph, (a) is the external view of the astringent persimmon which is a raw material, (b) is put the mixture of the jiuqu and soy sauce on the heta. External view of astringent persimmon, (c) is an external view of astringent persimmon covered with a non-breathable sheet material and sealed, (d) is a non-breathable sheet material removed for observation after deastringent fermentation and before freezing. It is an external view of the aged persimmon of the state. It is a figure which showed the sequential mode of the persimmon processed by the said persimmon fruit processing method with a photograph, (a) is the figure of the process which continues from FIG. 2 (d), and the impermeable sheet material is removed after freezing. The external view of the frozen fruit in the fresh state, (b) is the external view of the peeled frozen fruit, (c) is the external view of the thawed fruit cut into four pieces with the persimmon skin, and (d) is (b). It is an external view of the fruit pulp-containing juice obtained by crushing the frozen fruit of)) and leaving it in a container.

Hereinafter, embodiments according to the present invention will be described. It should be noted that the embodiments described below are merely examples that embody the present invention, and do not limit the technical scope of the present invention.
The persimmon fruit processing method according to this embodiment is a technique for obtaining various persimmon products by deastringent and fermenting astringent persimmons, and at least the astringent persimmons on which the jiuqu is placed are placed on the astringent persimmon shavings. The astringent persimmons that are covered with a non-breathable sheet material and sealed, and the astringent persimmons that are sealed with the non-breathable sheet material are stored for a predetermined period under the fermentation conditions of the jiuqu, and the astringent persimmons are de-astringent and fermented. Hereinafter, the components appearing in the present embodiment will be described in detail individually.

In a typical cuticle, the cuticle is robust and does not allow air or liquid to pass through and seals the flesh, but the boundary between the cuticle and the cuticle, the overlapping part of the cuticle, or the cut end face of the stem axis is oxygen for breathing. It is possible to take in liquids such as nutrients and nutrients into the fruit. Then, as the astringent persimmon used in this embodiment, but it it not particularly limited varieties giving remember astringency contain a water-soluble tannins ingredients such Tone early include etc. Hirakaku-free it is. However, if the cuticle is scratched and the flesh is exposed or the calyx is removed, it is not desirable because the flesh progresses from the damaged part or the part where the calyx has fallen to the inside of the flesh. Further, the frozen astringent persimmon once frozen is not preferable as the raw material astringent persimmon used in the present embodiment because it is difficult for the deastringent functional component of the jiuqu to be absorbed in the flesh and the deastringency rate is low.

Generally, Jiuqu is obtained by propagating Jiuqu on starchy substances such as grains. In addition, it is known that Jiuqu contains yeast (ascospores) that act on sugars to cause alcohol fermentation, tannase that is a tannin-degrading enzyme, and cellulase that is a cellulose softening enzyme. ing. The jiuqu used in the present embodiment is not particularly limited as long as it can de-astringent and ferment the persimmon fruit and horn bark of astringent persimmon, and examples thereof include rice jiuqu, barley jiuqu, and bean jiuqu. In particular, it is preferable to use rice jiuqu because it is possible to obtain persimmon fruits with a mellow and smooth taste, and it is inexpensive and easily available. Such rice jiuqu may be white rice jiuqu or brown rice jiuqu. As the aspergillus used for the production of aspergillus, those belonging to ascomycetes, such as Aspergillus oryzae, are used. Such Jiuqu can be easily and inexpensively obtained from many regions in Japan.

The soy sauce used in this embodiment is not particularly limited as long as it is a general-purpose product manufactured from soybean, wheat, salt, and aspergillus. In particular, those that do not cause discomfort to those who eat the de-astringent persimmon fruits are preferable, and those having a low salt content are more desirable. Examples of such a product include dark soy sauce. In general, soy sauce contains lactic acid bacteria, and the lactic acid bacteria propagate in soy sauce under certain conditions. When the soy sauce is placed on the calyx, it may be placed separately from the koji, or a mixture previously mixed with the koji may be placed.

The soy sauce constituting the mixture as described above preferably has a content of 35% by weight to 55% by weight based on the total amount of the mixture. If the content of soy sauce exceeds 55% by weight, the aroma peculiar to soy sauce becomes too strong or the saltiness becomes too strong in the finished de-astringent persimmon, and if it is less than 35% by weight, it is difficult to feel the taste of soy sauce. turn into. The content of Jiuqu is preferably 35% by weight to 40% by weight based on the total amount of the mixture. If the content of Jiuqu exceeds 40% by weight, the flavor peculiar to Jiuqu becomes too strong, and if it is less than 35% by weight, fermentation with other constituents does not spread. Incidentally, the mixture of soy sauce and jiuqu has a strong umami component of soybeans and contains a large amount of glutamic acid, which is a umami component. It is known that this mixture has a glutamic acid content of 10 times or more that of salted koji. This mixture is fermented with air for about 10 days to make a fermented product. To such a mixture, an appropriate amount of vegetables suitable for pickles such as radish, cucumber and eggplant may be added at the same time as the soy sauce is mixed, and a small amount of spices such as chili pepper and Japanese pepper may be added. Such a mixture containing vegetables and spices promotes fermentation by aspergillus and further improves the taste and aroma.

The non-breathable sheet material used in this embodiment includes a flat film made of polyvinyl chloride, polyvinylidene chloride, polyethylene, polypropylene, etc., which blocks oxygen from the outside, a synthetic resin bag with a zipper, and a lid. A closed container or the like can be used. By sealing the astringent persimmon and blocking the air from the outside, such a non-breathable sheet material stops the respiration of the fruit, promotes deastringency, promotes alcoholic fermentation, and adheres to the astringent persimmon. By sealing the persimmon fruit, it has the function of keeping the shape of the persimmon fruit in good shape.

A persimmon fruit processing method for removing astringent persimmons using the above-mentioned various materials will be sequentially described with reference to the process diagram of FIG. This persimmon fruit processing method is the pretreatment step S1. It includes a koji placing step S2, a sealing step S3, and a deastringent fermentation step S4. By executing the contents of steps S1 to S4 as described above, in the astringent persimmon with a horny skin, the water-soluble tannin component in the persimmon fruit is decomposed and deastringent, and alcohol is produced by fermentation.

First, in the above-mentioned pretreatment step S1, raw astringent persimmon K with a cuticle W as shown in the photograph of FIG. 2A is used, and the astringent persimmon K is subjected to dirt removal such as soil and sufficient washing with water. Is processed. Then, prior to the implementation of the koji placing step S2, soy sauce, koji, vegetables and the like are mixed with a small stirrer or the like to prepare a mixture M. In the koji placing step S2, as shown in FIG. 2B, the mixture M (for example, about 5 ml) is dropped and placed on the portion of the calyx K after the pretreatment. As a result, the mixture M permeates through the tissues of the calyx H and the stem axis C and infiltrates into the flesh (persimmon fruit).

Next, in the sealing step S3, as shown in FIG. 2C, the entire astringent persimmon K on which the mixture M is placed is covered with a non-breathable sheet material (for example, a food packaging film) S, and is non-breathable. By fastening the end portion of the sheet material S with a fixing member (for example, adhesive tape) T, the astringent persimmon K is sealed in a state where the air flow inside and outside is blocked. In the next deastringent fermentation step S4, the astringent persimmon K sealed with the non-breathable sheet material S is stored for 10 days (predetermined period) under the fermentation conditions (for example, normal temperature and normal pressure and dark place) by the koji in the mixture M. .. The predetermined period depends on the type and size of the astringent persimmon K, but is about 7 to 14 days. As described above, the astringent component in the persimmon fruit of astringent persimmon K is decomposed to remove astringency, and a small amount of alcohol is produced by alcoholic fermentation to form an aged persimmon. In this embodiment, since the astringent component is decomposed, it does not cause a so-called astringency return phenomenon, and is therefore suitable as a material for sweet persimmon products. The appearance of the aged persimmon KA after storage for the above-mentioned predetermined period is shown in FIG. 2 (d). The aged persimmon KA shown in this figure is shown in a state in which the non-breathable sheet material S is removed for easy understanding. In this aged persimmon KA, the hard and robust cuticle W is changed to the soft and easy-to-crush aged cuticle WA, the hard calyx H is changed to the easy-to-crush aged cuticle HA, and the fresh fruit is actually changed.

The aged persimmon KA obtained through both the sealing step S3 and the deastringent fermentation step S4 as described above is subjected to a freezing treatment while being sealed in the non-breathable sheet material S in the freezing step S5. Such freezing treatment is carried out by storing and storing a sealed aged persimmon KA in a freezing chamber whose temperature is adjusted to, for example, −18 ° C. in a refrigerator. As a result, the aged persimmon KA is frozen to become a frozen persimmon KB having a frozen heta HB, a frozen horn bark WB and a frozen fruit NA (see FIG. 3 (b)) as shown in FIG. 3 (a).

The frozen persimmon KB frozen in this way undergoes a subsequent thawing step S6, a cutting step S7, or a soaking step S8, and is subjected to a puree with skin P1, a cut fruit with skin P2, a persimmon juice P3, a persimmon wine P4, and a puree without skin P1a. Alternatively, it is made into skinless cut fruit P2a.

First, the frozen persimmon KB from the freezing step S5 is thawed in the thawing step S6 to become a persimmon fruit with a skin having a horny skin. Examples of the thawing mode include a mode in which the temperature is left as it is under normal temperature and pressure for a long time, and a mode in which the temperature is semi-forcedly returned by blowing air from a blower or using a light water bath. When the above-mentioned persimmon fruit with skin is lightly crushed with a cooking mixer in the crushing step S9, a highly nutritious puree P1 with skin is obtained in which a large number of granular flesh and fine pieces of horny skin are scattered. It should be noted that the degree of crushing the persimmon fruit with skin does not need to be such that the whole amount is substantially liquefied, and for example, it may be crushed to a semi-solid liquid such that visible flesh is scattered.

On the other hand, when the frozen persimmon KB from the freezing step S5 is cut into a plurality of pieces (for example, quartet) with a kitchen knife or the like in a frozen state (cutting step S7) and thawed from that state (thawing step S11). ), As shown in FIG. 3 (c), a cut fruit P2 with a skin is obtained in which a thawed persimmon skin WBA containing a large amount of polyphenols and the like is attached to a part of the thawed fruit NAA. Such cut fruit P2 can also be obtained by cutting a persimmon fruit with a skin obtained by thawing in the thawing step S6 into a plurality of pieces (cutting step S10).

On the other hand, when the frozen persimmon KB obtained in the freezing step S5 is soaked in water in a water container (soaking step S8), the frozen cuticle WB can be easily peeled off with a finger or the like (skin peeling step 12). ). For the peeling of the cuticle, a brush or the like in which a hard brush is planted on the base may be used instead of the fingers. The frozen fruit NA from which the frozen cuticle WB has been stripped is shown in FIG. 3 (b). This frozen fruit NA is frozen, but it can be cut with a kitchen knife or the like. The frozen fruit NA peeled as described above is thawed in the thawing step S13 to become a soft persimmon fruit with calyx.

The persimmon fruit thawed in the thawing step S13 as described above is crushed in the crushing step S15 which is treated in the same manner as the crushing step S9 to obtain a skinless puree P1a. Alternatively, it is cut into a plurality of pieces in the cutting step S14 to obtain a skinless cut fruit P2a. The skinless cut fruit P2a cut into a plurality of pieces in the cutting step S14 is fermented in the above-mentioned deastringent fermentation step S4, but the fermentation is progressing little by little even in the freezing step S5. Therefore, in the fermentation continuation step S16, it is stored for 4 to 5 days under the fermentation conditions with the jiuqu as in the deastringent fermentation step S4. As a result, the fermentation of the skinless cut fruit P2a further progresses and the water exudes, and as shown in FIG. 3 (d), the persimmon juice P3 containing the pulp and the liquid portion L contained in the container Y. Will be. The alcohol concentration in the persimmon juice P3 is about 0.3 wt%. Further, when the persimmon juice P3 is stored for a long period of time under the fermentation conditions of the yeast contained in the jiuqu, the persimmon wine P4 having an alcohol content of about 5 wt% is finally obtained due to the progress of the alcohol fermentation by the yeast.

As described above, according to the persimmon fruit treatment method of this embodiment, aged persimmon KA can be obtained by deastringent and fermenting the whole astringent persimmon K with the cuticle W and the calyx H. Moreover, de-astringency does not return to astringency, and fermentation is accompanied by alcoholic fermentation, which makes the persimmon fruit very delicious. In addition, since it becomes a frozen persimmon KB that has been completely frozen, it can be washed with water as it is after thawing. Fermentation proceeds slowly even during the freezing, so it becomes more delicious as time goes by. Furthermore, persimmons that have the potential to return to astringency due to de-astringency by the conventional method, persimmons themselves, or persimmons that are discarded due to excessive aging of persimmons will rot if left untreated. By using the morphological method, even with these persimmons, the course can be changed to the direction of fermentation to make a delicious persimmon product, and the effective use of food material resources can be achieved.

More specifically, the astringent persimmon K is converted into a deastringent persimmon (aged persimmon KA) by decomposing the tannin component contained in itself by the tannase contained in the aspergillus. Since the tannin component is decomposed in this way, this deastringent persimmon does not cause the astringency return phenomenon even if it is heated or stored for a long period of time. Therefore, it can be used for cooking. Moreover, since the koji placing step, the sealing step and the deastringent fermentation step can be carried out with a very simple process, the tannin decomposition type deastringent process can be carried out very easily. Since the calyx H is located in the central portion recessed downward from the shoulder of the persimmon fruit, the mixture M placed on the calyx H portion is hard to spill and is easily retained. On the other hand, the aged cuticle WA stored for a predetermined period of time is softened by the action of cellulase contained in Jiuqu, and is easily cut and crushed. That is, the softened aged cuticle WA can be made finer by a food mixer or the like, so that it becomes easier to eat, and it is possible to obtain a persimmon-based food containing a large amount of polyphenols, cryptoxanthin, etc. and rich in antioxidant properties. can. In addition, since the sugar of astringent persimmon K is fermented by the yeast contained in the jiuqu to produce alcohol, the sweetness of the persimmon is conspicuous and the taste caused by alcohol is also produced.

In addition, since the mixture M containing soy sauce is used together with the jiuqu, it has not only the simple sweetness and flavor of the de-astringent persimmon itself, but also the salty taste of soy sauce, the umami of glutamic acid derived from raw soybeans, and the soft and unpleasant scent. You can add umami and aroma while further enhancing the sweetness of the persimmon. That is, although it was difficult to have an appetite only with the original sweetness and flavor of persimmon, various foods using persimmon could be realized by adding the saltiness, umami and aroma of soy sauce. In addition, since soy sauce also contains lactic acid bacteria, the lactic acid bacteria that have grown during storage add a moderate amount of acidity to the de-astringent persimmons, making it possible to obtain even more delicious and healthy persimmon-based foods.

Here, an embodiment according to the present invention will be described.
[Example 1]
First, 300 g of dark soy sauce from Wakayama prefecture, 200 g of rice koji from Wakayama prefecture, 20 g of lightly pickled cucumber, 12 g of Japanese pepper granules, and 10 g of dried chili pepper are mixed well in a bowl-shaped container. This mixture was fermented for about 10 days while mixing with air. As shown in Table 1 below, this fermented mixture has an amylase titer of 180 units / g, an acidic protease titer of 20 units / g, and a neutral protease titer of 20 units / g. It can be seen that the protein dissolving ability and protein decomposing ability of various contained enzymes are relatively high. All of these measurement results were measured at the Japan Food Research Laboratories. Among them, the amylase titer uses starch (soluble) as a substrate and gives 1 ml of a 1% starch solution at 40 ° C. and pH 5.0 for 30 minutes with an iodine coloration of 670 nm and an optical path length of 10 mm and a transmittance of 66%. The activity of decomposing to is one unit (Note 1 in Table 1). The acid protease titer is based on casein (dairy product), and at 38 ° C. and pH 3.0, an increase in the amount of binding substance with a non-proteinaceous phenol reagent corresponding to 1 μg of L-tyrosine in 1 minute at the initial stage of the reaction. The activity to be brought about is one unit (Note 2 in Table 1). The neutral protease titer is based on casein (dairy), and at 38 ° C. and pH 6.0, an increase in the amount of binding substance with a non-protein phenol reagent corresponding to 1 μg of L-tyrosine in 1 minute at the beginning of the reaction. (Note 3 in Table 1).

The measurement result of lactic acid bacteria contained in the above-mentioned mixture was 230,000 CFU / g as shown in Table 2 below, which was more than expected. The measurement of such lactic acid bacteria was carried out in accordance with the mixed plate culture method using MRS agar medium, and was measured at the Wakayama Prefectural Industrial Technology Center.

On the other hand, as an astringent persimmon, Hayao Tone (fruit weight 240 g) from Wakayama Prefecture was prepared, and impurities on the surface of the fruit were removed, and the fruit was thoroughly washed and drained. 5 ml of the fermented mixture was placed on the calyx of the sword root. Next, the entire Tone Hayao was wrapped in a non-breathable sheet body (for example, a wrap film made of polyvinylidene chloride manufactured by Kureha Corporation), and the edges of each sheet were collectively fixed with adhesive tape. As a result, Hayao Tone was completely sealed and blocked from the outside air to stop breathing. The sealed Hayao Tone was stored in a dark place for 10 days (predetermined period) under normal temperature and pressure. During this storage period, enzymes such as tannase and cellulase contained in the rice koji of the mixture act, and the tannins of the early sword root are decomposed by the tannase to deastringate, and the cellulose of the horny skin and the pulp of the early sword root is decomposed by the cellulase. It softened. In addition, the yeast of Jiuqu produced a small amount of alcohol to improve the taste. The salt, umami, umami, and lactic acid bacteria of soy sauce add salt, umami, umami, and aroma that were not found in the original persimmon fruit, which had a light taste, making it delicious and healthy. A good and useful de-astringent persimmon was obtained.

The alcohol content and sugar content in the de-astringent persimmon obtained as described above were measured at the Wakayama Prefectural Industrial Technology Center. As a result, as shown in Table 3 below, the alcohol content was 0.2 wt%, which was an amount that could bring umami to the persimmon fruit. The Brix sugar content was 17.9%, which was a very strong sweetness.

The de-astringent persimmon that has been de-astringent and fermented as described above is stored in a freezer kept at -18 ° C while being sealed with a non-breathable sheet material. The frozen persimmons that have been frozen in this way are sold as frozen desserts in the spring and summer other than the original persimmon shipping season, or thawed at any time and marketed in a timely manner, and there is no change in quality even if they are shipped overseas for a long period of time. When the frozen de-astringent cuticle is soaked in water, only the very thin cuticle can be peeled off, similar to the tomato hot water. After peeling the cuticle, the frozen flesh was cut with a kitchen knife, and the thawed flesh was cut into multiple pieces to obtain cut fruits. Alternatively, the cuticle was peeled and thawed and crushed in a food mixer to obtain a skinless puree. The puree obtained in this way contains enzymes such as protease and amylase in the fermented product, so by using it as a material for pickling meat used for grilled meat and barbecue, the natural sweetness of persimmon can be obtained. It also has the effect of softening the meat quality of chicken and pork.

Further, when the cut fruit of the persimmon was stored in the refrigerator for 3 to 4 days, the flesh melted and the flesh and the liquid part became about half and half, and the persimmon juice containing the flesh was obtained. By the way, the thawed persimmon has a considerably softened keratin due to the action of cellulase and cannot be eaten as it is, but if both the keratin and the flesh are finely crushed with a food mixer, the presence of the keratin can be seen in the mouth. You can eat it with almost no feeling. In this way, by using the cuticle as an edible part, it is possible to ingest a large amount of polyphenols and cryptoxanthins, which are functional components. Even people who are aging and cannot eat hard foods can easily ingest the functional ingredients by eating this persimmon. By the way, raw cuticles are too hard and have a poor texture, so in the past, purees with persimmon skins and cut fruits with skins were not on the market. However, according to the method of this example, since the cuticle is softened and finely divided and used for food, it is possible to provide a persimmon-based food containing the cuticle to the market. It should be noted that the product yield can be improved according to the present embodiment method as compared with the case where the cuticle is removed and discarded as in the conventional case.

[Example 2]
In Example 1 described above, a mixture containing jiuqu and soy sauce was exemplified as being placed on the calyx of astringent persimmon. In Example 2, only the calyx was placed on the calyx of the astringent persimmon, which was different from Example 1, and other configurations were carried out in the same manner as in Example 1. The type of Jiuqu used was the same as in Example 1, rice Jiuqu produced in Wakayama Prefecture, and the amount of Jiuqu placed on the calyx was 5 ml. In the same manner as in Example 1, each treatment of pretreatment, jiuqu placement, sealing and de-astringent fermentation was carried out on the astringent persimmon to obtain a de-astringent persimmon. The obtained de-astringent persimmon was tastier and tastier than the light-tasting de-astringent persimmon produced by the conventional method due to the presence of alcohol produced during the de-astringent fermentation. Further, the obtained de-astringent persimmon was boiled in boiling water at 100 ° C. for 30 minutes, but no astringency was generated.

The present invention is not limited to the above-described embodiment, and includes various modifications and modifications that can be conceived by a person having ordinary knowledge in the field of the present invention, and does not deviate from the gist of the present invention. Of course, even if there is a design change in the above, it is included in the present invention.

H Heta K Astringent persimmon KA Aged persimmon KB Frozen persimmon M Mixture P1 Puree with skin P1a Puree without skin S Non-breathable sheet material S2 Koji placement process S3 Sealing process S4 Deastringent fermentation process S5 Freezing process S6, H13 Thawing process S9, H15 Crushing process W keratin skin

Claims (4)

Cuticle and have a calyx, and, with astringent persimmon small flat shape than the outer diameter height of persimmon fruit in the horizontal direction of the persimmon fruit when the orientation where the calyx upwards, the said astringent persimmon calyx The process of placing at least the calyx on the calyx of the astringent persimmon, with the persimmon facing upward,
A sealing process in which the entire astringent persimmon on which the jiuqu is placed is covered with a non-breathable sheet material and sealed.
A de-astringent fermentation step in which the astringent persimmon sealed with the non-breathable sheet material is stored for a predetermined period under the fermentation conditions of jiuqu and the astringent persimmon is de-fermented and fermented.
A persimmon fruit processing method characterized by being composed of. The persimmon fruit processing method according to claim 1, wherein in the koji placing step, soy sauce is placed together with the koji on the calyx of the astringent persimmon. The first or second aspect of the present invention, wherein the deastringent persimmon obtained by the deastringent fermentation step is provided with a freezing step of freezing the deastringent persimmon while being sealed with the non-breathable sheet material. Persimmon fruit processing method. The persimmon fruit processing method according to claim 3, further comprising a crushing step of thawing the de-astringent persimmon frozen in the freezing step and then crushing the frozen persimmon to obtain puree.

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