JPS60248150A - Method for processing persimmon - Google Patents

Abstract

PURPOSE:To obtain a flesh without sensory astringency, by afterripening or freezing and thawing persimmons, crushing the persimmons, adding protein thereto, and stirring the persimmons under heating. CONSTITUTION:Persimmons are afterripened or frozen and thawed, and then crushed (or may be frozen, thawed and pressed with a filter cloth to separate the aimed residue from fruit juice), and protein, e.g. gelatin, is added thereto (preferably at 1:1-2 weight ratio between the total tannin in the flesh and the protein). The resultant persimmons are then stirred under heating prefeably at >=70 deg.C to give the aimed flesh without sensory astringency even after heat processing.

Description

DETAILED DESCRIPTION OF THE INVENTION This invention relates to a method that provides fruit pulp that is sensually free of astringency even after heat processing.

Sweet persimmons are used for eating raw, and astringent persimmons are used as dried persimmons or rice treated to remove astringency. exterior. There were many out-of-grade items with poor alignment. In addition, the harvest period is seasonally limited,
Quality deteriorates during storage.

There was the problem of high costs.

During processing research to expand the uses of persimmon fruit, the present inventors found that a. When persimmon pulp is heated, sweet persimmons are produced. Both astringent persimmons produce a bitter astringent taste. b. By adding protein to the above-mentioned rice, the astringent taste can be prevented. C. Even if the persimmon is astringent, juice without astringent taste can be obtained by squeezing the juice with a P cloth.

Having obtained the above knowledge, we have arrived at the present invention.

Tsuburaya of the present invention will be explained in detail below.

In the present invention, seyo means wealth n. Kube. Wase Nishimura. Izu etc. and 1 astringent persimmon is Saijo. Atago. Flat core, four lI$
It is 4. As a persimmon fruit, it is naturally produced by Ton et al., but it can also be applied to rice treated to remove astringency from astringent persimmons.

Pretreatment of persimmon fruits involves washing the pulp and softening the fruit.
Softening treatment improves crushing efficiency. Alternatively, it is performed to improve the pressing efficiency, and can be omitted if the fruit is already soft.

The freezing method is known ripening treatment or freezing (-JOt+
or after 130υ).

This is done by thawing method, etc.

&l Breaking is Fisher. chopper pulper.

You can use a crusher, such as a mixer, or a strainer.

Since the persimmon pulp obtained here is highly viscous, especially in astringent persimmons, the perforated plate hole diameter of the strainer is preferably 0.5 mm or more.

As the protein to be added to the persimmon pulp thus obtained, those containing commercially available proteins such as gelatin, milk, egg white, soybean protein, and processed products thereof can be used. Gannaden has all the tannins in the fruit pulp.
As a heavy child, the ratio is 1:1 or more, preferably 1:1. It should be about . This is because if the protein content is less than this, it will taste astringent, and if it is in excess, it will be costly. In addition, amino acids, which are constituents of proteins, had the same effects as proteins, and the additives were also similar to those of proteins.

Stirring and heating can be accomplished using known techniques such as a heat exchanger.

A double pot can be used.

By heating to 70t+ or more, it is possible to obtain fruit pulp that is sensually free of astringency.

Next, a P-year pressing process will be described in which the persimmon fruit is frozen and thawed, then placed on the threshold of the P cloth and gradually compressed with a pressing machine.

The persimmon fruit is washed, frozen and thawed, then placed between cloth and gradually pressurized with a pressing machine. The pressing machine.

A filter press or a device that combines pressure and filtration can be used, and the juice is separated from the residue by gradually applying pressure from the initial stage of θ3 to θ5 to -3 to 2 degrees of sand.

This residual liquid can be made into fruit pulp that is sensually free from astringency by grinding and crushing the pulp as described above, adding protein and stirring and heating.

On the other hand, the separated fruit juice had no astringent taste even when it was made using astringent persimmon fruit, and did not exhibit any astringent taste even after being heated. The reason for this is thought to be that persimmon pulp cells are not destroyed in the one-step process, and therefore the astringent component Yu/2) does not flow out into the fruit juice.

next! l! I will show you an example. ： Table 1 compares the astringency of processed persimmon meat.

(Note) Powdered gelatin is added as a protein to 1% per pot, stirred and heated.This is an example of using protein'X from ☆Almond. No electricity 7 Jll O? 070% θ17 % Thousand Powder Zee θJP 070% l=θ=5 071% 廿z
t2st z t:0. t, z t2to% ±# (
2r1 #z+l2yy (job % -z, lO
j / :1241 (203-mu wo, c' l
! 6J, l /) ngu - (Note 1) Kahei is used by adding 100 parts of astringent persimmon fruit, excluding the guan and 柨子鿟, crushed in a mixer and adding 1 part of Sho SO.

Heating is done at the product temperature YOυ. Stir for o minutes until warm.

(Note 2) 2/l is determined as tannin yield by the FOLIN-DIN method and is expressed as tannic acid per unit.

(Pressure 3) The protein content of each additive is as follows: 2% powdered gelatin, 3% milk, and 4f% soy milk.

(Note 4) Sensory evaluation: 2: Extremely astringent, 10: Astringent, ±:
Slightly astringent, -no astringent taste.

Although the reaction *# between tannin and protein is not clear, it is thought to be due to hydrogen bonding between the phenolic hydroxyl red of the tannin molecule and the peptide group of the protein or the amino group of the amino 1 edge.

In addition, considering the reaction ratio between tannin and protein, protein is 11
It is thought that there are 6 cases. Therefore, the amount of protein added is determined according to the amount of total tannin in the fruit pulp.

For example, when the total tannin i in the fruit pulp is 2%, powdered gelatin/gelatin has a good texture of 2% x 3%.

The following table is an example of various types of pulp and eggs.

Table 3 As mentioned above, 1/5 of the present invention is a sweet persimmon or astringent persimmon after washing, softening by ripening treatment or freezing and thawing treatment,
or after washing for fruit that is already pliable.

The method is characterized in that it is a multifunctional method for obtaining fruit pulp without astringency by adding protein to it, stirring and heating it.

The effects of the present invention are as follows.

a. #i We have developed a method to prevent the sensual astringency that occurs during heat processing of fruit pulp by adding protein.

b. Along with this, it has become possible to heat sterilize and preserve Tsukuda fruit pulp, reducing costs and extending the storage period compared to conventional freezing and cold storage.

We have developed a persimmon pulp using persimmon pulp that has no astringent taste and is suitable for secondary uses such as jams, jellies, sauces, etc.

d. The generation of waste in persimmon juice production has been reduced by developing a processing application for the residue obtained by separating and removing non-astringent fruit juice by Ip cloth squeezing.

C1 Along with this, it has become possible to produce 4'i7i fruit juice products with a high juice content using non-astringent fruit juice obtained from sweet persimmons or astringent persimmons at a lower cost.

Next, Examples will be described. Example 1 Astringent persimmons (transformation) were frozen in a refrigerator and then thawed in running water. The fruit was removed from the fruit bowl and passed through a fining jar with a pore diameter of θ5% to obtain pulp. ♂5 for fruit with small pulp 41 pottery technique removal
%Met. This pulp 10111 (total tannin filter θ70
%) K, dej'w powdered milk (Horuhi Teimiya Kyou 35%) 22sti
t, Kurinohama, -, etc. were added in alternate positions and mixed.

This qsc was stirred, heated, and sterilized to obtain jelly/&59.

夷厖例子 しょう persimmon (transformation persimmon) - Ko sC, ring 1 mu running water screen -++, fortune--++/+f, 11'170+, h, -ku・moto-・+
, -1-1・nn+J: was gradually carried out with a 9-ripening 1/) no GL lever, and the juice yield was sr%. below.

P■6. / It was slightly yellow in color and had a sweet taste. This was heated to about 5υ, the yellow s'4 that floated to the surface was removed, cooled, and stored frozen. The sugar content was 12 da'BX and the sweetness was very strong. 4 Juju Zanhiko had a strong astringent taste. This residual water/
5M of water was added to 5IiP and subjected to a finisher with a pore diameter of C5 to remove one child and obtain a piure/lv.

Total tannins %X/411 Nokoda ol
To this, 1 tOf was added based on 11 (-Powdered gelatin Kaikyu style - Da Ot I lost persimmon jam/lr9.

Patent ItIPa J! Returning to the prefecture to do business - Amended procedure for the Federation of Associations (voluntary) 1972] 3? Manabu Shiga, Commissioner of the Japan Patent Office, July 2016 Patent application for the case 1986-102 Guko O 3 Name of the invention Persimmon processing method j Amendment made Patent applicant Change Hime Prefecture to Kama Agriculture - Same group Contents of the amendment to the details of the agent of the Federation of Associations No. 5, line O, θ07 is corrected to 007%.

The tfL-th row θotyθ is corrected to 06%.

Correct it to page 6, first line, sys%.

The 6th page has a row of θio Q10% and sleeves.

Claims (2)

[Claims] (1) After ripening the persimmon fruit, or freezing it #! After thawing, crush the fruit to obtain pulp, add protein*W to this, stir and heat to obtain pulp that is sensually free of astringency. Characteristic Kaki no Katana Loe method (2) In the previous section, crushed pulp is obtained by freezing persimmon fruit, thawing it, placing it between tJ"4 and gradually pressurizing it with a compressor. Processing method of persimmon with no fruit juice and 4% mold