JPH06276990A - Treatment of persimmon - Google Patents

Abstract

PURPOSE:To make fully matured sweet or astringent persimmons or overmatured and softened persimmons into materials suitable for processing. CONSTITUTION:The treatment of persimmon is made up of the following three consecutive processes: (1) persimmons are frozen; (2) thawed persimmons are squeezed in a vessel with numerous perforations or having network structure and divided into flesh parts and residues (seeds, skins and calyxes); and (3) the flesh parts are put to squeeze filtration or centrifuged and separated into juice and solid parts.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for storing and processing persimmons.

[0002]

2. Description of the Related Art Persimmons include sweet persimmons and astringent persimmons. Although ripe sweet persimmons and sashimi persimmons from which astringent persimmons have been removed are mainly consumed as fruits and vegetables, some of them are sweets such as persimmon yokan, jams, drinks such as persimmon vinegar and wine, and other products It may be processed into.

However, raw persimmon has properties unsuitable for processing, such as a large amount of water and a lack of storability. Therefore, as a raw material for processing, dried astringent persimmon is often used. However, dried persimmon itself is expensive because it is a processed product, and it has a slightly different flavor from raw persimmon.

On the other hand, persimmon that is overripened and softened has almost no commercial value and is not used as a processing raw material. In addition, astringent persimmon can hardly be used as a raw material for processing.

[0005]

The disadvantage of raw persimmon as a raw material for processing is that the period of proper processing is short. In order to take advantage of the flavor of persimmon, it is necessary to wait until it is fully ripe, but persimmon that is fully ripe will soften in a relatively short time. In particular, sashimi persimmons that have been relieved of astringent persimmons tend to soften quickly, resulting in a short product life. The softened persimmon has a semi-liquid pulp, is difficult to handle, and is apt to rot.

Secondly, persimmon skin, seeds, shavings, etc. must be removed manually, which is very expensive.

Further, persimmon has a high water content, so that its use and usage amount are limited, or a process such as boiling to remove water is required.

[0008]

In the present invention, first, a fully-ripened persimmon is frozen as it is. Whether persimmon or astringent persimmon, persimmon that is overripened and softened may be used. Freezing enables long-term storage and also makes it easier to transport because it becomes harder.

Next, the tissue is softened by immersing it in running water or warm water. Therefore, when this is put into a container having a large number of small holes or a container made of net and squeezed, the pulp portion is extruded in the form of puree from this hole, and the seeds, skins, shavings and the like remain in the container. in this case,
Separation is best when the diameter of the holes is about 3 to 5 mm.
Depending on the processing application, the pure form can be used.

Then, the pulp portion is put in a strong cloth bag or wrapped in cloth and squeezed slowly in the tank as in the case of squeezing sake or soy sauce. A persimmon juice that is transparent and almost cloudless is obtained, and at the same time, by adjusting the time and pressure, a persimmon paste of arbitrary moisture and hardness remains in the cloth. In this step, it is effective to use a dehydrator by a centrifugal separation method, and continuous separation is possible by using a hydro separator or a screw decanter.

[0011]

When the fully-ripened persimmon is frozen, its tissue is destroyed, and after being thawed, it becomes a softened state. In the case of astringent persimmon, there is no need to de-astringently in advance because it softens and de-astringents at the same time. If there is something with insufficient ripeness, some astringency may remain or the softening may be insufficient, but these may be left alone for a while or soaked in warm water, and de-astringent operation may be added.

Since the flesh portion of the softened persimmon is half liquid, it is extruded from a small hole by pressing and is easily and completely separated from the skin, seeds, shavings and the like.

The persimmon softened by ordinary overripening is in a colloidal state in which the flesh portion is viscous and thick, so to speak, and it is difficult to separate a clear juice from it. However, when frozen as in the present invention, the colloid is broken and the water once becomes ice crystals, so the whole becomes more freezing after thawing. Therefore, the separation of juice by centrifugation or filtration is facilitated.

By the way, the persimmon that was naturally overripened and softened and the pulp of the persimmon that was once frozen and softened were centrifuged (300
The results of 0 rotation: 10 minutes) are shown in Table 1, and it is clear that the juice is easily separated by freezing.

[0015]

[Example 1] Sweet persimmon (Fuyu) whose softening started due to overripening
Was frozen in a freezer (−30 ° C.) and then thawed with running water. A large number of small holes (3m diameter)
m) was put into a commercially available potato masher, and pressure was slowly applied. The pulp was extruded through the eyelets and the residual rind, seeds, and squash remained completely in the container. The weight ratio of both was about 78:22.

[0016]

Example 2 Astringent persimmon (Atago) was frozen and thawed in the same manner, pressed against a mesh sieve having an opening of 3 mm by hand and passed through the pulp portion. In this case, it is not preferable to rub against the mesh like the back because the skin will be finely torn. The ratio of the pulp portion to the residue was about 81:19.

[0017]

[Example 3] The pulp portion obtained in Example 2 was wrapped in a cloth and squeezed for 10 minutes at a pressure of about 1 kg / cm ² using a RIKEN hydraulic press (P-1B). A transparent juice (persimmon juice) was obtained. In this case, the remaining solid matter (persimmon paste) became as hard as commercially available miso. The analytical values of both are shown in Table 2. This persimmon juice naturally fermented when left as it was, and finally, persimmon vinegar was produced.

[0018]

[Example 4] To 100 parts of the persimmon juice obtained in Example 3, 0,2 parts of citric acid was added, and the mixture was boiled down to about one-third in a pan and allowed to cool to give a persimmon jam having a preferable texture. It was That is, it gels without adding sugar or pectin. Furthermore, if you add persimmon paste to this,
You can get a jam that emphasizes the perfume of persimmon.

[0019]

[Example 5] Next, using the persimmon paste obtained in Example 2, a persimmon yokan was experimentally produced. As a result of the sensory test, the most preferable product was 100 parts of persimmon paste and 2 parts of water.
70, agar 3.76, sugar 100, about three quarters
It was a boiled product.

[0020]

As described above, according to the method of the present invention,
Not only sweet and persimmons, but also astringent persimmons, even ripe persimmons that had to be discarded in the past can be used as food processing materials for a year.

Further, the labor of peeling and removing seeds, which has been a drawback of persimmons, has been almost eliminated, and the yield of pulp is high.

Furthermore, since persimmons are divided into both persimmon juice which is a liquid and persimmon paste which is a solid, it can be conveniently used for all purposes if each of them is used properly. For example, persimmon juice can be used not only for drinks, liquid products such as wine, liqueurs, and vinegars, but also as a flavoring material for jams, candies, and other confectionery when concentrated. In addition, since the persimmon paste can control the water content and hardness, it can be used as confectionery such as jam and yokan.

As described above, the method of the present invention almost eliminates the drawbacks of persimmon as a processing material, but brings about the possibility of dramatically increasing the processed products of persimmon. In addition, the economic effect of resource utilization is enormous.

 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Yoshie Taki, No. 236-2295 Yojiro, Kagoshima City, Kagoshima Prefecture Kagoshima Prefectural Institute of Economic Research

Claims (3)

[Claims] 1. A step of freezing a fully-ripened persimmon (fruit),
Thawing persimmon with softened tissue is squeezed in a container with a large number of small holes or a container with a mesh structure to separate the flesh part from the residue (seed, skin, scrap), and the flesh part A method for treating persimmons, which comprises the steps of wrapping it in a cloth or putting it in a cloth bag and squeezing to separate it into almost transparent juice (persimmon juice) and solid parts (persimmon paste). 2. The method for treating persimmon according to claim 1, wherein in the step of separating the pulp and the residue, the size of the holes or meshes of the container is about 3 to 5 mm. 3. The method of treating persimmon according to claim 1 or 2, wherein the step of separating persimmon juice (persimmon juice) and solid part (persimmon paste) is performed by a centrifugal separation method.