JPH0720419B2 - How to get rid of astringency - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for removing astringent persimmons for making astringent persimmons of good quality in a short period of time by a simple alcohol treatment. The present invention relates to a method for removing astringent persimmons, which is characterized by immersing the astringent persimmons in an ethanol solution of various concentrations and temperatures for 1 to 2 hours, and then removing them from the solution and storing them in an appropriate environment.

Conventional technology Astringent persimmon can only become a product when it is completely desensitized, and the de-astringent method that makes it simple and de-astringent in a short period of time without degrading the fruit quality is Although it is hoped, in the past, for astringent persimmon alcohol (ethanol) deastringency treatment, 30-40% alcohol liquid was impregnated on the spine of the fruit for household use, and this was put in a plastic bag or bottle and sealed and stored. Method, or commercially, put the fruit in a cardboard box and sprinkle it with an alcohol solution and seal,
Alternatively, a method is known in which after the fruits are stored in a closed container, an alcohol liquid is atomized and introduced therein, and the fruits are sealed for at least 1 to 2 days, then the fruits are taken out of the container and stored, and deaeration is completed. For this reason, the conventional method requires a minimum period of 1 to 2 days for hermetically sealing the fruit, which inevitably induces so-called black discoloration of the fruit epidermis.

In addition, in the heating treatment and the like, the ambient air temperature is raised to raise the fruit product temperature, so that it takes several hours to 1 day or more to raise the product temperature to 30 ° C or higher.

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention Therefore, an object of the present invention is to significantly shorten the contact time between fruit and alcohol to prevent the occurrence of black skin epidermis and to further shorten the de-astringency period. Therefore, it is to provide a simple and practical method for removing astringent persimmons for that purpose.

Means for Solving the Problems The present invention is characterized in that the astringent persimmon is immersed in an ethanol solution having an appropriate concentration and temperature for 1 to 2 hours, and then the persimmon fruit is taken out from the solution and stored, and the astringent persimmon is removed. Related to
In this case, the alcohol concentration is preferably 20 to 30%, the liquid temperature is less than 40 ° C., and the immersion time is less than 2 hours.

The present invention will be described below with reference to the drawings. FIG. 1 shows the relationship between the method of alcohol treatment of astringent persimmon and the alcohol absorption rate of fruits. In the figure, A shows the method of the present invention and B shows the conventional method. In both AB, the vertical axis shows the alcohol concentration (%) in the fruit,
The horizontal axis indicates the immersion time, and B indicates the number of storage days. Figure 2 shows the method of warming the fruit and the change over time in the product temperature.
The vertical axis represents the product temperature (° C), and the horizontal axis represents the elapsed time. In the figure, A ₁ , A ₂ , A ₃ , and A ₄ are 30%, 20%, 10%, and 0%, respectively.
Of alcoholic solution, and B ₁ and B ₂ represent 40% alcohol 10 ml / kg and 5 ml / kg, respectively. The C ₁ fruits 5kg poured into 25% alcohol solution 5l, C ₂ is a constant temperature chamber (500 l)
5 kg of fruits, roses, and C ₃ are the results of packing fruits in a 20 kg harvest container, storing them in a temperature-controlled room (500 l), and measuring the temperature of the fruits near the center. As is known from FIG. 1, the method of the present invention (alcohol solution temperature 30 ° C., alcohol 1,
In the case of 1 kg of fruit, the alcohol concentration in the fruit increased in proportion to the alcohol concentration after soaking and the soaking time, but the alcohol concentration in the fruit was 0.1% after about 1 hour in a 30% alcohol solution, About 2% alcohol solution
It was after hours. On the other hand, the conventional method (20 × 30 cm plastic bag 0.04 mm thickness 1 kg of fruit and add the prescribed alcohol solution,
When sealed and stored at 30 ° C), the alcohol content in the fruit is about 1 day after the addition of 10% of 40% alcohol per 1 kg of fruit, and 2 days after the addition of 5 ml.
It was over 0.1%. From this, it is clear that if the astringent persimmon is soaked in the alcohol solution, the de-astringent treatment is completed in 1 to 2 hours, and the de-astringent treatment period is shortened by 1 to 2 days as compared with the conventional method. Further, FIG. 2 shows that the temperature of the fruit soaked in the alcohol solution by the method of the present invention is about 45 minutes and the temperature is the predetermined temperature (30 ° C.).
On the other hand, it is shown that the fruit product temperature in the air bath required 10 to 15 hours, which shows that the solution dipping method of the present invention achieves alcohol treatment and product temperature increase at the same time. It is known that the alcohol treatment method (a 20 kg harvest container or a 10 kg cardboard box is used) makes it possible to shorten the astringent period for at least one day.

Furthermore, Table 1 shows the results obtained by immersing astringent persimmons in an alcohol solution under various conditions according to the method of the present invention, and comparing the results with fruits treated by hot water deaeration or conventional alcohol deaeration method.

The traditional dewatering method is a method of soaking the fruits overnight in hot water containing no alcohol, but the fruits are ripe persimmons, or the skin has many cracks, and the color fades and the flesh is So-called "sour odor" is attached, the taste is dilute and it is not a modern product, and the fruits that have been deastringent with alcohol by the conventional method are completed in 6 to 7 days, and the hardness and taste of the fruits are good. However, on the other hand, the product value was impaired by the remarkable blackening of the fruit skin.

On the other hand, the fruits immersed in the alcoholic solution by the method of the present invention were completely deastringent in 3 to 9 days, but among the categories deastringent in 4 days, the category in which the solution immersion time was 2 hours was slightly peeled to the skin. Cracks occurred, and the peel peeled slightly at the liquid temperature of 40 ° C. In addition, it was confirmed that the fruit soaked in 40% alcohol solution produces black skin of the epidermis. Therefore, the suitable condition for soaking persimmon in the alcohol solution is that the alcohol concentration is 20%.
It is known that -30%, immersion time less than 2 hours, and immersion liquid temperature less than 40 ° C are appropriate.

Examples Examples of the present invention will be shown below.

Example 1 5 kg (30 pieces) of persimmon sword persimmon (astringent persimmon) was placed in a 12 l plastic container, and 5 l of a 25% ethanol solution (22 ° C.) was injected therein, and 90
Held minutes.

After this, the fruits were removed from the alcoholic solution, placed in a cardboard box and stored in a room at 17-24 ° C. Although the fruit was completely deastringent after 7 days, there was no blackening of the epidermis and the taste was good.

Example 2 10 liters of a 30% alcohol solution was placed in a constant temperature water bath equipped with a temperature controller, and this was preheated to 35 ° C. 10 kg of Hiratanenashi (astringent persimmon) was put into this, and the liquid temperature was kept at 30 ° C. or lower and kept for 1 hour. After this, the fruit was taken out of the liquid and placed in a cardboard box and stored in a room at 30 ° C.
The fruit was completely astringent after 4 days. No blackening of the epidermis was observed in this fruit, and the taste was good.

Effects of the Invention According to the method of the present invention as can be known from the above examples, alcohol deastringency treatment of astringent persimmon can be completed very easily, and the occurrence of epidermal black discoloration can be completely prevented. Not only is it possible to obtain high-quality fruits, but it also has a remarkable effect in terms of shortening the deastringency period of fruits.

[Brief description of drawings]

Fig. 1 shows the relationship between the method of alcohol treatment of astringent persimmon and the rate of alcohol absorption of fruit. In the figure, A indicates the method of the present invention B
Indicates a conventional method. In AB, the vertical axis represents the alcohol concentration (%) in the fruit, the horizontal axis represents the immersion time, and B the storage days. FIG. 2 shows the method of heating fruits and the change with time of the product temperature, where the vertical axis is the product temperature (° C.) and the horizontal axis is the elapsed time.

Claims (1)

[Claims] 1. A method for removing astringent persimmon, which comprises soaking the astringent persimmon in an ethanol solution having an appropriate concentration and temperature for 1 to 2 hours, and then removing and storing the fruit.