JPH05146255A - Method for producing ice candy by using persimmon fruit - Google Patents

Abstract

PURPOSE:To produce an ice candy containing a persimmon fruit, stable in quality and capable of long-term storage by washing a harvested persimmon fruit, subsequently removing astringency from the persimmon fruit, freezing it and removing only its epidermis. CONSTITUTION:The objective ice candy having a controlled sweet taste of a persimmon is obtained by washing a harvested persimmon fruit such as YOTSUMIZOGAKI with water, etc., then removing astringency by using alcohol, etc., from the persimmon fruit, subsequently putting the astringency-removed persimmon fruit in a refrigerator for freezing it, then removing only its epidermis and wrapping it.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing frozen dessert using persimmon fruits.

[0002]

BACKGROUND OF THE INVENTION Persimmon fruits generally bear fruit at one time during a certain period of autumn and in a short period of time, and their maturity progresses relatively quickly after fruiting. , The red-orange color of the flesh further increases and becomes darker, and the meat quality is extremely softened and progresses until it loses its original shape, so the shelf life is short and it is very difficult to ship all the harvested products to the market. It was a thing.

[0003] Therefore, in this persimmon fruit cultivating farm, there has been a strong demand for the appearance of a persimmon fruit processing method that enables the harvested products to be marketed with good yield.

[0004]

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and after washing the picked persimmon fruit, the persimmon fruit is deaerated and frozen, and only the epidermis is cut to obtain a persimmon fruit. By packaging, persimmon fruits that were harvested in large quantities can be processed in a short period of time and can be stored for a long period of time, as well as frozen persimmon fruits whose sweetness is adjusted to be delicious. It is intended to provide a method for producing frozen desserts.

[0005]

[Means for Solving the Problems] Means of the present invention for achieving the above-mentioned object include a step of washing a picked persimmon fruit, a step of desensitizing the persimmon fruit, and a step of desensitizing the persimmon fruit. There is a method for producing an iced dessert using persimmon fruits, which comprises a step of freezing, a step of peeling only the epidermis, and a step of packaging the frozen persimmon fruits.

[0006]

The present invention configured as described above has the following operations. Ripe or perishing persimmon fruits before ripeness are picked and then washed with water or the like to remove pesticides and dirt.

[0007] The persimmon fruit is astringently desensitized by a predetermined de-astringent method and frozen to the center so as to stabilize the quality and prevent the progress of maturity.

Further, by cutting off only the epidermis to make it into a stripped state, the surface is wrapped with a synthetic resin film or the like, so that it is immediately edible in the market.

[0009]

EXAMPLE Next, an example of a method for producing a frozen dessert using persimmon fruits according to the present invention will be described. The persimmon fruit used in the examples of the present invention is intended for most varieties currently cultivated in various places, but astringent persimmons that are difficult to eat due to astringency are suitable, and the varieties are small. Naitsumi persimmon is preferable.

The manufacturing method is basically carried out by a persimmon fruit washing step, a destringing step, a freezing step, a peeling step, and a persimmon fruit packaging step.

The above-mentioned persimmon fruit washing step removes pesticides such as disinfectant sprayed at the time of cultivation and contaminants such as foreign substances adhering to the surface of persimmon fruit, which can usually be removed by running or sprinkling water. However, in the case of large-scale treatment and terrible adhered substances, by supplying cleaning water into the tank containing the cleaning water and rubbing it with a cleaning member such as a brush while flowing from one side of the tank to the other side. It is removed, and the intended purpose can be achieved by applying water spray for finishing.

[0012] In addition, the astringent process described above removes astringent substances present in persimmon fruits, and when tannin, which is the main component exhibiting the astringent taste, is soluble, this gives a taste astringent taste when eaten. Since it is given, it is necessary to remove the astringency by a predetermined method.

[0013] As an example, persimmon fruit is layered and immersed in alcohol such as sake, shochu, whiskey filled in a barrel or a plastic bag and sealed for several days. It is preferable to adjust the alcohol solution to about 50 to 100 liters.

When hot water is used, the persimmon fruit is soaked in a tank containing hot water of 40 to 50 ° C. and left for 10 hours while maintaining the temperature. Get out.

In addition, liquefied carbon dioxide gas, dry ice, etc. may be used. In addition to this, dipping with lime milk or a method using heat can be used. The tannins present in are treated to make them insoluble and deastringent.

However, the most effective method in the examples of the present invention is a method in which the washed persimmon fruit is stored in a freezer adjusted to -10 to 20 ° C and frozen to the inside thereof. The water-soluble tannin in the fruit is deastringent by being solidified, and the tannin once solidified does not become soluble.

The deastringent process by freezing is simply performed by randomly storing it in a freezer at a predetermined temperature. Therefore, the workability is better than that of the other examples described above, and the deastringent process is performed. It does not cause damage or quality deterioration of persimmon fruit.

The above-mentioned freezing step prevents the progress of the ripeness of the persimmon fruit that has been deastringent and stabilizes the quality. In the case of deastringent treatment with alcohol, hot water, gas, etc., It is stored in a conventional freezer and frozen.

Further, in the above-mentioned deastringency by freezing, this step is also used as the previous step.

In the peeling step, the persimmon fruit is peeled off in advance so that the persimmon fruit can be immediately eaten, and the pericarp can be easily eaten without leaving the mouth. In the frozen state, by immersing it in hot water etc., the skin layer of the surface layer is melted and easily peeled off.
Perform in a short time of 2-3 seconds in hot water at 20-30 ° C,
Prevent dissolution in pulp.

In this peeling, the pericarp may be cut off by using a known peeling machine in a frozen state of persimmon fruit. In this case, a large amount of persimmon fruit can be treated by mechanization.

In this peeling process, if the frozen state of the surface layer is not stable, it may be re-frozen by quick freezing.

In the packaging step, the persimmon fruits that have been peeled are packaged and stored in a frozen state.
Wrapped in a sealed state or a vacuum state with a conventional synthetic resin film, or accommodated in a peelable packaging bag made with a synthetic resin film, and by sealing the opening, After packaging, the product is again awaited for preparation for shipment in the above-mentioned freezer, and can be stored for a long period of time, for example, 6 months or 1 year or more.

Next, an example of producing a frozen dessert of persimmon fruits by the above-described method of the embodiment will be described. Using an astringent persimmon, Yotsumizo persimmon, one having an average weight of 50 g and a diameter of 4 cm was washed in a running water tank and then stored in a freezer adjusted to -10 ° C for 2 hours.

Then, the frozen persimmon fruit was soaked in a water tank kept at a water temperature of 20 ° C. for 2 seconds and then taken out, and when the outside was lightly pinched, the whole skin was peeled off and only the pulp and scallions were removed. became.

In this state, 45 again in the freezer.
When the surface layer was completely frozen, the mixture was kept in a frozen state for a while, and then sealed and wrapped with a wrapping film, and then put into a freezer for preparation for shipment.

One month later, when the wrapping film was taken out from the freezer and the wrapping film was opened, the surface was in a state of white frost due to the outside air, but the flesh had a light orange color and was clean. After stabilizing
When a knife was put into the pulp portion and cut open, the inside was frozen to the center in a sherbet-like shape and had a moderate hardness.

When this was eaten, the astringency peculiar to Yotsumizo persimmon disappeared completely, and it had a light persimmon fruit scent, and the sweetness was moderately suppressed, and it was delicious.

Further, when the same tasting was conducted after 6 months, the above-mentioned results were obtained and the quality was not deteriorated at all.

[0030]

As described above, according to the method for producing frozen dessert using persimmon fruit of the present invention, the persimmon fruit which has been difficult to eat due to its complete ripening in the past is frozen, so that the quality is stable and the maturity is prevented from progressing. Since all the persimmon fruits harvested can be effectively used, the yield can be improved, and the persimmon fruits can be frozen desserts to give a new taste and be easy to eat for a wide age group.

By freezing persimmon fruits, it is possible to easily remove the astringency, which not only saves labor and labor.
Since the persimmon fruit itself is not modified so much during the de-astringency process,
High quality products can be stably commercialized without causing damage or quality deterioration due to this external force.

When harvesting fruit from persimmon, the work can be performed for a relatively long period from green meat to the one just before ripe, and stable management of cultivation is possible. Since shipping is eliminated, the shipping price is extremely stable. It has special effects such as.

Claims (1)

[Claims] 1. A step of washing the picked persimmon fruit, a step of removing the astringent fruit of this persimmon fruit, a step of freezing the deodorized persimmon fruit, a step of peeling only the epidermis, and the above-mentioned frozen And a step of wrapping persimmon fruits, the method for producing frozen desserts using persimmon fruits.