JPS59159752A - Frozen ripe persimmon - Google Patents
Frozen ripe persimmonInfo
- Publication number
- JPS59159752A JPS59159752A JP58035113A JP3511383A JPS59159752A JP S59159752 A JPS59159752 A JP S59159752A JP 58035113 A JP58035113 A JP 58035113A JP 3511383 A JP3511383 A JP 3511383A JP S59159752 A JPS59159752 A JP S59159752A
- Authority
- JP
- Japan
- Prior art keywords
- persimmon
- ripe
- persimmons
- frozen
- thin skin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
この発明は、熟して軟らかくなった柿を冷凍して食後等
のデザートに食せるようにした柿に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to persimmons that are ripened and softened and frozen so that they can be eaten as a dessert after a meal.
従来、柿は渋柿を皮を剥いて゛干柿として食用に用いる
以外は加工食品としてはあまり利用されていなく、柿が
木で熟しても、鳥が食べるか、落ちて腐敗するのが実状
で、食用に供されるのは一部の柿のみで、日本特産の柿
が加工食品としてあまり利用されていないのが実状であ
る。Traditionally, persimmons have not been used much as processed foods, other than peeling astringent persimmons and using them as edible dried persimmons. Even when persimmons ripen on trees, they are either eaten by birds or fall and rot, making them edible. Only some persimmons are served in Japan, and the reality is that persimmons, a specialty of Japan, are not used much as processed foods.
この発明は、熟した柿を凍らせてデザート用に使用可能
にしたものである。This invention allows ripe persimmons to be frozen and used for dessert.
この発明の製法を図面に示す実施例について説明すれば
、熟柿(1)を冷凍庫に入れて一14°C〜−20°C
程度で冷凍する。芯部まで冷凍した時点で、熱湯(70
°C〜10000 )に投入して熟柿(1)の表面薄皮
(2)を熱して軟化させ、熱湯より取り出して薄皮(2
)を剥離し、再度冷凍庫に入れて熟柿を凍りつかせて冷
凍保存する。To explain the embodiment of the manufacturing method of this invention shown in the drawings, ripe persimmons (1) are placed in a freezer at -14°C to -20°C.
Freeze to a certain extent. Once frozen to the core, add boiling water (70%
Heat the thin surface skin (2) of a ripe persimmon (1) to soften it, then remove it from the hot water and remove the thin skin (2).
) and place it in the freezer again to freeze and preserve the ripe persimmons.
以上の如くに、薄皮(2)を剥離して冷凍保存している
熟柿(1)を適当な器に盛り上げれば食後等のデザート
として利用できると共に、お酒の後の酔い冷ましにも食
することができます。As mentioned above, by peeling the thin skin (2) and storing the ripe persimmon (1) in a suitable container, it can be used as a dessert after a meal, and can also be eaten to cool down after drinking alcohol. can do.
以上説明してきた如く、冷凍された熟柿(2)であるの
で、夏期の冷凍果実食品として、他の製品では味えない
味覚が得られる。従来、落ちて利用できなかった熟柿を
、落ちる前に摘み取って使用するので安価な加工食品と
なり、農家の新しい副業として取り上げることができる
。As explained above, since it is a frozen ripe persimmon (2), it can be used as a frozen fruit food in the summer and provides a taste that cannot be enjoyed with other products. Ripe persimmons, which conventionally could not be used due to falling, are picked before they fall and are used, resulting in an inexpensive processed food that can be used as a new side job for farmers.
尚、熟柿の利用法としては、薄皮(2)を剥いだ熟柿(
1)を多数個煮詰めて砂糖等の加味料及びゼラチンを加
えて冷却すれば誠に美味なジャムを製造することができ
る。In addition, as for how to use ripe persimmons, peel the thin skin (2) of ripe persimmons (
By boiling down a large number of 1), adding flavoring agents such as sugar and gelatin, and cooling, a truly delicious jam can be produced.
又、適量の熟柿(2)に牛乳等の乳製品を混入して若者
向き食品とすることも可能である。It is also possible to mix an appropriate amount of ripe persimmons (2) with dairy products such as milk to make it a food for young people.
1・・・熟柿、2・・・薄皮。
特許出願人 本 部 珠 枝
第1闇
第2閏
手続補正書
特許庁長官殿 昭和58年6月/(!−日1、
事件の表示 昭和58年特許願第35113号2、発明
の名称 熟柿フロース
3、補正をする者
事件との関係 特許出願人
住所〒666
兵庫県川西市小花2丁目11−4
4、補正命令の日付 昭和58年5月31日5、補正
の対象 明細書の[図面の簡単な説明−1の欄。
6、補正の内容
図面の簡単な説明の欄に下記を追加する。
第1図は柿の表面斜視図を示す。
第2図は柿の断叫図を示す。
以 上
手続補正書(自発)
昭和58年/月J日
特許庁長官殿 \
し
■、事件の表示 昭和58年特許願第85113号2、
発明の名称 熟柿フロース
3、補正をする者
住 所 兵庫県川西市小花2丁目11−44、補正の対
象 1)願書の1出願人の住所、1の楠2)「発明の詳
細な説明1の欄。
2頁8行目と9行目の間に挿
人。別紙のとおり。
別紙
3、発明の詳細な説明
尚、柿以外の果実にも本製法を応用することは容易であ
る。
手続補正書(自発)
昭和58年12月Δθ日
1、事件の表示 昭和58年特許願第35113号2、
発明の名称 熟柿フローズ
3、補正をする者
氏 名 本 部 珠 枝4、補正の対
象 明細書の「発明の詳細な説明」の欄5、補正の内容
[発明の詳細な説明Jの3頁4行目と5行目の間に次
の文を挿入し訂正する。1... Ripe persimmon, 2... Thin skin. Patent Applicant Tamae Motobe 1st Dark 2nd Leap Proceedings Amendment Letter Dear Commissioner of the Patent Office June 1982/(!-day 1,
Indication of the case: Patent Application No. 35113 of 1982 2, Title of the invention: Jukugaki Floss 3, Person making the amendment Relationship to the case Patent applicant address: 2-11-4 Obana, Kawanishi City, Hyogo Prefecture, 666 4, Date of the amendment order May 31, 1988 5. Subject of amendment: [Brief Description of Drawings - 1] column of the specification. 6. Contents of correction: Add the following to the brief description column of the drawing. FIG. 1 shows a perspective view of the surface of a persimmon. Figure 2 shows a screaming picture of a persimmon. Written amendment to the above procedure (spontaneous) Mr. Commissioner of the Patent Office, Mon. J., 1982, Case Indication: Patent Application No. 85113, 1982, 2.
Title of the invention: Mature Persimmon Floss 3, Address of the person making the amendment: 2-11-44 Obana, Kawanishi City, Hyogo Prefecture, Subject of amendment: 1) Address of applicant 1 in the application, camphor tree 1 in 1 2) Detailed description of the invention 1 Column. Inserted between lines 8 and 9 on page 2. As attached. Attachment 3: Detailed explanation of the invention Furthermore, it is easy to apply this manufacturing method to fruits other than persimmons. Procedural amendment Written (self-motivated) December 1982 Δθ Day 1, Incident Indication 1982 Patent Application No. 35113 2,
Title of the invention: Jukugaki Flows 3, Name of the person making the amendment: Main part: Tama branch 4, Subject of the amendment: Column 5, “Detailed description of the invention” of the specification, Contents of the amendment: [Detailed description of the invention J, page 3, 4] Insert and correct the following sentence between lines 5 and 5.
Claims (1)
で冷凍し、芯まで冷凍した時点で、熱湯(70°C〜1
000c )に投入して熱−し、薄皮(2)のみを軟質
化させ熱湯より取り出して薄皮(2)を剥離し、再度冷
凍庫に入れて熟柿を凍りつかせて冷凍保存することを特
徴とする熟柿フロース。Put ripe persimmons (1) in the freezer and freeze at about -14°C to -20°C. Once frozen to the core, boil the persimmons (1) in boiling water (70°C to -20°C).
000c) and heat it to soften only the thin skin (2), remove it from the boiling water, peel off the thin skin (2), and place it in the freezer again to freeze the ripe persimmon and preserve it frozen. Frose.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58035113A JPS59159752A (en) | 1983-03-02 | 1983-03-02 | Frozen ripe persimmon |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58035113A JPS59159752A (en) | 1983-03-02 | 1983-03-02 | Frozen ripe persimmon |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS59159752A true JPS59159752A (en) | 1984-09-10 |
Family
ID=12432872
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP58035113A Pending JPS59159752A (en) | 1983-03-02 | 1983-03-02 | Frozen ripe persimmon |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS59159752A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20010088615A (en) * | 2001-08-13 | 2001-09-28 | 김태수 | Processing of frozen mellow persimmon |
JP4993798B1 (en) * | 2012-02-28 | 2012-08-08 | あぶくま食品株式会社 | Processed peach food and method for producing peach processed food |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS57118782A (en) * | 1981-01-16 | 1982-07-23 | Shiono Koryo Kk | Peeling method of fruit |
-
1983
- 1983-03-02 JP JP58035113A patent/JPS59159752A/en active Pending
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS57118782A (en) * | 1981-01-16 | 1982-07-23 | Shiono Koryo Kk | Peeling method of fruit |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20010088615A (en) * | 2001-08-13 | 2001-09-28 | 김태수 | Processing of frozen mellow persimmon |
JP4993798B1 (en) * | 2012-02-28 | 2012-08-08 | あぶくま食品株式会社 | Processed peach food and method for producing peach processed food |
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