JPS63317049A - Ice cream containing pulp of persimmon - Google Patents
Ice cream containing pulp of persimmonInfo
- Publication number
- JPS63317049A JPS63317049A JP62152003A JP15200387A JPS63317049A JP S63317049 A JPS63317049 A JP S63317049A JP 62152003 A JP62152003 A JP 62152003A JP 15200387 A JP15200387 A JP 15200387A JP S63317049 A JPS63317049 A JP S63317049A
- Authority
- JP
- Japan
- Prior art keywords
- persimmon
- pulp
- ice cream
- pasty
- granular
- 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
- 235000011511 Diospyros Nutrition 0.000 title claims abstract description 29
- 244000236655 Diospyros kaki Species 0.000 title claims abstract description 18
- 235000015243 ice cream Nutrition 0.000 title abstract description 4
- 235000000346 sugar Nutrition 0.000 claims abstract description 4
- 235000013365 dairy product Nutrition 0.000 claims abstract description 3
- 230000008014 freezing Effects 0.000 claims abstract description 3
- 238000007710 freezing Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 3
- 239000007787 solid Substances 0.000 claims abstract 2
- 235000021185 dessert Nutrition 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims 2
- 239000003205 fragrance Substances 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000002562 thickening agent Substances 0.000 abstract description 2
- 235000011837 pasties Nutrition 0.000 abstract 3
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 2
- 235000019606 astringent taste Nutrition 0.000 abstract 1
- 150000008163 sugars Chemical class 0.000 abstract 1
- 241000723267 Diospyros Species 0.000 description 11
- 235000011850 desserts Nutrition 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 240000006766 Cornus mas Species 0.000 description 2
- 235000003363 Cornus mas Nutrition 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 241001137251 Corvidae Species 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
Abstract
Description
【発明の詳細な説明】 産業上の利用分野 柿果肉入り冷菓の食品加工に関する。[Detailed description of the invention] Industrial applications Regarding food processing of frozen desserts containing persimmon pulp.
従来の技術 従来、柿の果肉を利用した冷菓は見かけなかった。Conventional technology Until now, frozen desserts made from persimmon pulp have never been seen.
発明が解決しようとする問題点
渋柿の枝が折れんばかりに実がなった豊作の時など、利
用されずに、放置されたままで熟した実をカラス等が、
突き落したり、腐った実が道などに落ち、果肉がとび散
り腐敗して悪臭を放ち、歩行者の妨げになっているのが
現状である。そんな状況に懸み本発明は熟し柿を利用し
て、従来にない独特な味を提供し、渋柿の付加価値を向
上させることを目的とする。The problem that the invention aims to solve During a bumper harvest when the persimmon branches are so full of fruit that they are about to break, crows and the like pick up the ripe fruits that are left unused.
The current situation is that fallen or rotten fruit falls on the road, and the pulp scatters and rots, emitting a foul odor and hindering pedestrians. In view of this situation, the present invention aims to use ripe persimmons to provide a unique taste that has not been seen before, and to improve the added value of astringent persimmons.
問題点を解決するための手段
色づいた渋柿をまだ実が固い内に収穫して洗浄し、熟成
装置を使って大量に熟成させる時、固さにバラつきがあ
るので、温度を一定に保ち、同時に渋をとるために、炭
酸ガス等を封入して、熟成させることにより均一に甘い
熟し柿をつくる。Means to solve the problem When astringent persimmons that have turned yellow are harvested and washed while they are still hard, and then ripened in large quantities using a ripening device, the hardness varies, so the temperature must be kept constant and at the same time To remove the bitterness, carbon dioxide gas is charged and the persimmons are aged to produce ripe persimmons that are uniformly sweet.
柿の収穫時期が短く、処理が困難なため、熟成した柿を
急速冷菓する事で、長期保存が可能であり、冷菓の原料
として必要量に応じて供給出来る。又製品として加工す
る時、皮や種へたの部分を取り除く作業を、しやすくす
る為に、冷菓下柿を半解凍にして、果肉を破砕し、繊維
質を取り除く事で、なめらかな、舌ざわりのよいペース
ト状とすることができ、又他の実施例として干し柿の果
肉を破砕し、粒状あるいはペースト状の果肉として、冷
菓材料とすることや、前記、熟し柿や、干し柿の果肉に
乳製品、糖類、糊料、酸味、香料、水等を混練すること
によって、又ちがった風味をもったアイスクリーム類を
楽しむ事ができる。Persimmons have a short harvest period and are difficult to process, so by rapidly freezing ripened persimmons, they can be stored for a long period of time and can be supplied as raw materials for frozen desserts according to the required amount. In addition, in order to make it easier to remove the skin and seed stalks when processing the product, we half-thaw the frozen Shimogaki, crush the pulp, and remove the fibers, resulting in a smooth texture. In addition, as another example, dried persimmon pulp can be crushed into granular or paste-like pulp to be used as a frozen dessert material, or dairy products can be added to ripe persimmon or dried persimmon pulp. By kneading sugar, thickening agent, acidity, flavor, water, etc., you can enjoy ice creams with different flavors.
又、熟し柿は特に果肉の糖度が高く、果肉そのものを生
かしたシャーベットを作る時等、果肉を撹拌しながら、
氷らす事により空気の泡が混入し、ソフトなシャーベッ
トが、できる。Also, ripe persimmons have particularly high sugar content in their pulp, so when making sorbet that makes use of the pulp itself, it is necessary to stir the pulp while stirring.
By icing it, air bubbles are mixed in, creating a soft sorbet.
効果
熟し柿の甘い果肉を冷菓の材料に使用する事で柿独特の
鮮やかな色と、甘み、香り、味があり、四季を問わず、
秋の味覚を味わうことができると共に、従来、利用され
ず放置されていた渋柿に利用価値を向上させることがで
きた。Effect By using the sweet pulp of ripe persimmons as an ingredient for frozen desserts, it has the unique bright color, sweetness, aroma, and taste of persimmons, making it suitable for all seasons.
In addition to being able to enjoy the taste of autumn, we were also able to increase the value of astringent persimmons, which had previously been left unused.
以上のような効果のある、柿果肉入り冷菓である。This is a frozen dessert containing persimmon pulp that has the above-mentioned effects.
Claims (1)
し、凍結して、かつ粒状あるい は半固形ペースト状を保持してなる冷菓と したことを特徴とする柿果肉入り冷菓。 ２、前記、柿果肉に、水、糖類、糊料、乳製品、酸味、
香料等の１種以上を混練した事 を特徴とする特許請求の範囲第１項記載の 柿入冷菓。[Scope of Claims] 1. A frozen dessert containing persimmon pulp characterized by crushing the pulp of a persimmon, making it into granules or paste, freezing it, and retaining the granules or semi-solid paste. Frozen dessert. 2. The above persimmon pulp, water, sugar, paste, dairy products, acidity,
The persimmon-containing frozen confectionery according to claim 1, characterized in that one or more kinds of fragrances, etc. are kneaded.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62152003A JPS63317049A (en) | 1987-06-17 | 1987-06-17 | Ice cream containing pulp of persimmon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62152003A JPS63317049A (en) | 1987-06-17 | 1987-06-17 | Ice cream containing pulp of persimmon |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63317049A true JPS63317049A (en) | 1988-12-26 |
Family
ID=15530942
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62152003A Pending JPS63317049A (en) | 1987-06-17 | 1987-06-17 | Ice cream containing pulp of persimmon |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63317049A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06253768A (en) * | 1993-03-03 | 1994-09-13 | Michie Yamada | Production of persimmon paste for confectionery |
| KR20030041020A (en) * | 2001-11-19 | 2003-05-23 | 김태수 | Persimmon ice creams processing |
| JP2009065899A (en) * | 2007-09-13 | 2009-04-02 | Shimane Pref Gov | Method for removing astringency from astringent component-containing fruit food, and production method for the astringent component-containing fruit food |
| JP2010022341A (en) * | 2008-07-24 | 2010-02-04 | Isaichi Omachi | Dried persimmon frozen confectionery and its manufacturing method |
| RU2679731C1 (en) * | 2018-03-19 | 2019-02-12 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный аграрный университет имени И.Т. Трубилина" | Functional purpose ice cream production method |
-
1987
- 1987-06-17 JP JP62152003A patent/JPS63317049A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06253768A (en) * | 1993-03-03 | 1994-09-13 | Michie Yamada | Production of persimmon paste for confectionery |
| KR20030041020A (en) * | 2001-11-19 | 2003-05-23 | 김태수 | Persimmon ice creams processing |
| JP2009065899A (en) * | 2007-09-13 | 2009-04-02 | Shimane Pref Gov | Method for removing astringency from astringent component-containing fruit food, and production method for the astringent component-containing fruit food |
| JP4714888B2 (en) * | 2007-09-13 | 2011-06-29 | 島根県 | Astringency and production method of fruit foods containing astringency ingredients |
| JP2010022341A (en) * | 2008-07-24 | 2010-02-04 | Isaichi Omachi | Dried persimmon frozen confectionery and its manufacturing method |
| RU2679731C1 (en) * | 2018-03-19 | 2019-02-12 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный аграрный университет имени И.Т. Трубилина" | Functional purpose ice cream production method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4816283A (en) | Fruit juice mix for whipped and/or frozen applications | |
| US4331692A (en) | Cocoa fruits and products | |
| US4609561A (en) | Frozen aerated fruit juice dessert | |
| DE60023250T2 (en) | Use of hemicelluloses in ice cream products | |
| US4830868A (en) | Fruit shake and method of making the same | |
| EP0789516A1 (en) | FOOD COMPOSITION DERIVED FROM FRUIT OF GENUS $i(ACTINIDIA) | |
| US5098731A (en) | Banana based frozen-nondairy dessert | |
| AU2009235630A1 (en) | Particles of aerated ice confection products for frozen ice drinks | |
| US5077075A (en) | Fruit juice mix for whipped and/or frozen applications | |
| US4206245A (en) | Complete utilization of cocoa fruits and products | |
| JPH01153046A (en) | Sugar confectionery containing little solid material which is stationarily placed and refrigerated | |
| HU206821B (en) | Method for producing lyophilized solid foodstuffs | |
| US5665413A (en) | Food composition derived from fruit of genus actinidia | |
| US4935258A (en) | Fruit juice mix for whipped and/or frozen applications | |
| JPS63317049A (en) | Ice cream containing pulp of persimmon | |
| JPH10108639A (en) | Production of fruit paste | |
| KR102464426B1 (en) | Method for Manufacturing Gelato Containing Pollock Roe | |
| JPWO2019004410A1 (en) | Method for producing strawberry-like food, ice confectionery and ice confectionery comprising honjo flour | |
| JP4005756B2 (en) | Production method of frozen dessert | |
| JP4735714B2 (en) | Fruit-containing hard candy and method for producing the same | |
| JPS5939100B2 (en) | Method for producing frozen confectionery containing ring-shaped pulp | |
| JPH06178653A (en) | Processed whipped cream and its preparation | |
| JPWO2003084339A1 (en) | Frozen confectionery mix and frozen confection made from it | |
| JP2002209544A (en) | Method for freezing mesophyll of aloe | |
| JPH05207852A (en) | Preparation of ice cream |