JPH03119954A - Removing astringency of persimmon - Google Patents

Abstract

PURPOSE:To remove astringency of Japanese persimmons in a short time by sealing Japanese persimmons in a plastic film and heating. CONSTITUTION:One or several Japanese persimmons are sealed in a plastic film, preferably high-pressure polyethylene film having high gas permeability, rapidly heated, maintained at 30-45 deg.C, respiration is promoted, gas concentration of carbon dioxide in the pack is increased and oxygen concentration is reduced and Japanese persimmons are subjected to anaerobic respiration.

Description

Detailed Description of the Invention: When fruit is sealed and packaged with plastic film, the gas concentration inside the bag changes as the fruit breathes.8 Polyethylene refrigeration for oysters can be done by sealing oysters in a 0.06mm thick polyethylene bag and cooling them! After entering the ffl, the gas in the bag is kept at 1 degree Celsius of carbon dioxide and oxygen, which is suitable for storage.
page).

In the present invention, similarly packaged astringent oysters are rapidly heated to 35-40°C.
This is a method to remove astringency in a short period of time by raising the temperature of the fruit to promote respiration, lowering the gas concentration in each bag to a high, low oxygen level, and causing the fruit to undergo anaerobic respiration.

At this time, the type of plastic film has no opening force, but films with high gas permeability such as high-pressure polyethylene have a lower carbon dioxide concentration in the bag after processing and are less likely to cause problems, and they can be placed in the refrigerator as is. If so, long-term storage is possible. There is also the advantage that if you print the variety name, agricultural cooperative name, etc. on the film and then ship it as is, the product can be packaged at a store.

Next, the present invention will be explained in detail.

One Atago fruit, which is the most difficult to remove astringency among oysters, is made into a 0-thick piece.
．． When placed in 06 and 0902 mm polyethylene (high pressure) bags and sealed and placed in an incubator at 35 and 40.45 degrees Celsius, astringency did not remove at 35 degrees Celsius for 24 hours, and trouble occurred at 45 degrees Celsius, but At 40°C, the astringency was gone. It should be noted that at any temperature, the unpackaged product did not lose its astringency (Table 1).

The easiest way to quickly raise the fruit temperature is to soak it in water. When the fruit temperature was determined by soaking the packaged fruit in 40°C water, the temperature of the fruit core reached 40°C in 2 hours. Therefore, the packaged fruit was soaked at 40°C for 2 hours.

After that, I kept it in a 40℃ incubator for 16 hours, and the total amount was 18.
I got tired of it over time.

The astringent fruit was healthy and of good quality (Table 2).

When the gas in the fruit was collected and analyzed, it was found that 20.
Immediately after the treatment, the oxygen that was 1% decreased to 0.9%, and the carbon dioxide that was 5.4% decreased to 68.0%, indicating that the inside of the bag became airless due to the treatment.

Currently, Atago uses a combination of alcohol and dry ice, which takes 10 days to remove the astringency. If the astringency could be removed in 18 hours, the work would be completed in one night, which would speed up the facility's turnaround and be advantageous in many ways. Further studies are being conducted on methods to quickly raise fruit temperature in order to further shorten the opening time during processing.

Patent author Hirotoshi Kitagawa Nido Continued Supplementary Positive book (spontaneous) Details, IF 1.Display 1 2. Name of the invention 3. Person who makes corrections 5.1111 Positive Content December 270, 1990 October 30, 1989 Patent Application No. 259639 of 1999 How to remove astringency from oysters

Claims (1)

[Claims] A method for removing astringency from oysters, which comprises sealing and packaging one or several oyster fruits with a plastic film and keeping them at a temperature of 35-45°C to remove astringency.