JPH11206315A - Production of dried persimmon - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a dried persimmon not containing sulfurous acid and having a good texture by irradiating a persimmon with far IR light and immersing the persimmon in a salt-containing vinegar aqueous solution in stead of sulfur smoking. SOLUTION: This method for producing dried persimmons comprises irradiating astringent persimmons with far IR light at 30-40 deg.C for 24 hr to solidify tannin, subjecting the treated persimmons to an additional ripening, a paring, and a persimmon-connecting using a string, dipping the connected persimmons in a salt-containing vinegar aqueous solution at 5-15 deg.C for 5 sec to 2 min and further subjecting the persimmons to hanging drying, and a far IR light irradiation treatment to age and sterilize the persimmons. In the dipping process, the diluted solution of a salt-containing vinegar aqueous solution prepared by adding a 13-16% vinegar to a salt water having a concentration 2-4% is used.

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 a perishable dried persimmon having no sulfurous acid residue and no sulfur fumigation.

[0002]

2. Description of the Related Art Dried persimmons are used to dry astringent persimmons in order to remove the astringency, but they are usually peeled, bleached, and sterilized.
Sulfur fumigation is carried out for 15-30 minutes for insecticide purposes. Then, it is dried in the sun or gradually dried with heat at a humidity of 60 to 70% at about 40 ° C., and the temperature is lowered on the way to make the water uniform, and the drying is continued again to finish the drying in about one week. Recently, instead of thermal drying, sulfur fumigation is followed by far infrared irradiation for about 4 days to shorten the processing days. In any case, it is required that the residual amount as sulfurous acid per 1 kg of the product be suppressed to 0.03 g or less.

[0003]

In order to fumigate sulfur,
For example, 56 g of sulfur is burned in a 3 m 3 cube, and peeled persimmon must be left in it for a predetermined period of time. However, the environment is often polluted by odor and acidic air accompanying the discharge or leakage of sulfur fume. In addition, while consumers are increasingly concerned about the importance of ingesting non-polluting, pesticide-free foods for maintaining health, processing methods for products whose residual amount as sulfurous acid cannot be ignored Improvement is desired. An object of the present invention is to provide a method for producing a dried persimmon with no residual sulfurous acid by performing far-infrared irradiation and immersion in a saline vinegar aqueous solution or immersion in boiling water and water instead of sulfur fumigation. And

[0004]

In order to achieve the above object, according to the first aspect of the present invention, astringent persimmon is treated at 30 to 40 ° C for 24 hours.
Tannin is solidified by irradiating with far-infrared light for a period of time, then ripened, peeled, and made into a series, then immersed in a 5 to 15 ° C. aqueous solution of salted vinegar for 5 seconds to 2 minutes, then sprinkled, dried, and irradiated with far-infrared light Aged persimmons are sterilized to produce dried persimmons. According to a second aspect of the present invention, the immersion step in the first aspect is characterized by diluting a salt-containing vinegar aqueous solution obtained by mixing 13 to 16% vinegar with a salt solution having a concentration of 2 to 4% and immersing the ripe persimmon. I do. In claim 3, astringent persimmons are irradiated with far-infrared rays at 30 to 40 ° C. for 24 hours to solidify tannins, ripened, peeled, and reamed, then immersed in boiling water for 5 to 10 seconds, and immersed in water at 5 to 15 ° C. Immersion for 5 seconds to 2 minutes, then blasting, drying, irradiating with far-infrared rays to ripen and sterilize.

[0005]

According to the present invention, tannin is solidified by irradiating far-infrared rays with astringent persimmon as a pretreatment, then ripened, peeled and then immersed in an aqueous saline vinegar solution, or immersed in boiling water and water and dried. Thereby, a dried persimmon having no sulfurous acid residue can be produced.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention provides a method for producing dried persimmons without sulfur fumigation. In a first embodiment of the present invention, astringent persimmons are pre-treated and irradiated with tannin for 24 hours. After solidifying, ripening, peeling, and making a ream, immerse in a saline vinegar aqueous solution at normal temperature, 5 to 15 ° C for 5 seconds to 2 minutes, then sprinkle, dry (saccharify), and irradiate with far infrared rays It produces dried persimmons by aging and sterilizing. The tannin is solidified by the far-infrared irradiation of the pretreatment, and at the same time, the ripening progresses well, keeping the freshness and not softening. In the conventional method, it took about two weeks to reach this point. In the case of far-infrared irradiation at 30 to 40 ° C. for 24 hours or less, solidification of tannin becomes insufficient. In addition, when immersing in a salt-containing vinegar aqueous solution, a sterilizing effect is not expected when the temperature is lower than the lower limit of 5 to 15 ° C. and 5 seconds to 2 minutes, and when the temperature is higher than the upper limit, ripening proceeds excessively and becomes hard.

[0007] The immersion step is performed by adding 13% saline solution having a concentration of 2 to 4%.
~ 16% vinegar mixed (pH 2.5, concentration 10%)
A three-fold diluted aqueous vinegar solution containing salt is used. For example, a concentration of 3.5% (50 to 100 c per liter of water)
c) 15% vinegar was mixed with the saline (pH 2.5,
(Concentration 10%) Dilute an aqueous salt-containing vinegar solution three times and soak the ripe persimmon. At a concentration of 2% or less, oxidation cannot be prevented, the astringent skin becomes black, and at a concentration of 4% or more, the taste is poor. If the salt-containing vinegar aqueous solution is diluted three times or more, the salty taste is strong and the taste is inferior.

In a second embodiment of the present invention, 30 persimmon persimmons are used.
After irradiating farinfrared rays at ~ 40 ° C for 24 hours to solidify the tannins, ripening, peeling, and making a series, 5-1 in hot water
It is immersed for 0 seconds, immersed in water at 5 to 15 ° C. for 5 seconds to 2 minutes, and then blasted, dried, irradiated with far-infrared rays, and matured and sterilized.

[0009]

(Example 1) Harvesting persimmon persimmon-Irradiation with far infrared rays (24
Keeping freshness with good progress of time, tannin solidification and ripening: not softening)-ripening-peeling-reaming-dipping in saline vinegar aqueous solution (5 ° C, 30 seconds)-hooking-drying-far infrared Irradiation (aging and sterilization finishing) was performed to inspect and obtain a dried persimmon product. In the immersion step, 15% vinegar was mixed with a 3.5% (70 cc / liter of water) saline solution (p
(H2.5, concentration 10%) A ripe persimmon was immersed in an antioxidant solution prepared by diluting a salt-containing vinegar aqueous solution three times. When making a series, the finger does not become shiver and black, and when peeling, the shib does not scatter. Since it can be immersed in the liquid near the fake hook, no labor is required. Further, the obtained product had no residual amount of sulfurous acid, was free of bitterness and astringency, had an increased sweet taste, had a refreshing texture, was excellent in freshness retaining effect, and was hard to soften.

(Embodiment 2) In the above-mentioned Embodiment 1, as the immersion step, a concentration of 3.0% (90 c
c) 14% vinegar was mixed with the saline (pH 2.5,
Ripe persimmon was immersed in an antioxidant solution prepared by diluting a salt-containing vinegar aqueous solution three times (concentration 9%). Also in this case, the obtained product had no residual amount of sulfurous acid, had no bitterness or astringency, had an increased sweet taste, and had a good texture. Table 1 shows a comparison between the above example and the conventional method.

[0011]

[Table 1]

(Example 3) A persimmon persimmon is irradiated with far-infrared rays at 34 ° C for 24 hours to solidify tannins, ripened, peeled, and reamed, then immersed in boiling water for 10 seconds, and immersed in 10 ° C water for 5 seconds.
It was immersed for 30 seconds, then blasted, dried, irradiated with far-infrared rays, and aged and sterilized. This product had no sulfurous acid residue, had no bitterness or astringency, had an increased sweetness, and had a good texture as in the previous example.

According to the present invention, astringent persimmons are irradiated with far-infrared rays to solidify tannins, ripened and peeled, and then immersed in a saline vinegar aqueous solution or immersed in boiling water and water to be dried. Therefore, dried persimmons with no residual sulfurous acid can be manufactured in a short time. The present invention solidifies the tannin by irradiating far infrared rays without performing sulfur fumigation, so that it does not become black with a finger on the finger when making a series,
Not only does the shib not scatter when peeled, but also has a freshness preserving effect, so it is not easily softened. Further, the cost and labor can be reduced as compared with the sulfur fumigation method which requires much labor and labor.

Claims (3)

[Claims] 1. Astringent persimmons are irradiated with far-infrared rays at 30-40 ° C. for 24 hours to solidify tannins, ripened, peeled, and made into a ream. A method for producing dried persimmons, which is immersed for a minute, then hooked, dried, irradiated with far-infrared rays, aged and sterilized. 2. The method for producing persimmon according to claim 1, wherein a salt-containing vinegar aqueous solution obtained by mixing 13 to 16% of vinegar in a saline solution having a concentration of 2 to 4% is diluted and the ripe persimmon is immersed. 3. Astringent persimmons are irradiated with far-infrared rays at 30 to 40 ° C. for 24 hours to solidify tannins, then ripened, peeled, and made in a row, then immersed in boiling water for 5 to 10 seconds, and immersed in water at 5 to 15 ° C. For 5 seconds to 2 minutes, followed by filing, drying, irradiating with far-infrared rays, and aging and sterilizing.