WO2012131129A1 - Persimmon-derived food products and production method thereof - Google Patents

Persimmon-derived food products and production method thereof Download PDF

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Publication number
WO2012131129A1
WO2012131129A1 PCT/ES2012/070180 ES2012070180W WO2012131129A1 WO 2012131129 A1 WO2012131129 A1 WO 2012131129A1 ES 2012070180 W ES2012070180 W ES 2012070180W WO 2012131129 A1 WO2012131129 A1 WO 2012131129A1
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Prior art keywords
persimmon
limits
additives
paste
mixture
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PCT/ES2012/070180
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Spanish (es)
French (fr)
Inventor
José Vicente CARBONELL TALÓN
José Luis NAVARRO FABRA
Enrique Sentandreu Vicente
José María SENDRA SENA
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Consejo Superior De Investigaciones Científicas (Csic)
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Publication of WO2012131129A1 publication Critical patent/WO2012131129A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives

Definitions

  • the present invention is part of the agri-food industry, specifically in the manufacturing industry of food products such as pure juices, nectars, jams and other fruit-derived foods.
  • Persimmon is a very interesting fruit from the nutritional and, therefore, commercial point of view. It has ingredients that give it outstanding nutritional and functional properties (Yue et al., 2008). It contains about 16.5% sugars (fructose, glucose and sucrose), 0.4% pectin (as galacturonic acid) and 0.1% soluble tannins (as gallic acid). It is also rich in potassium (190 mg / 100 g), magnesium (9.5 mg / 100 g), carotenes (158.3 g / 100 g), ascorbic acid (10 mg / 100 g) and folic acid (7 g / 100 g). Its pH is relatively high (5.2-5.8).
  • persimmons There are two types of persimmons: astringent and non-astringent.
  • the former have a high content of soluble tannins that, when ingested, precipitate the salivary proteins that are lubricating the surface of the tongue; as a consequence the tongue loses its natural lubrication and the consumer acquires a sensation of dryness in the tongue, characteristic of astringency.
  • persimmons no As astringent, soluble tannins are present in the early stages of ripening but as it progresses they polymerize or condense, transforming into non-astringent forms at the time of collection (Matsuo and Itoo, 1978 and 1982).
  • Astringent persimmons are preferred by farmers and consumers for their greater agronomic performance and better presence, but for consumption they must undergo a treatment in chambers to lose their astringency.
  • a typical treatment is the storage in chambers with 95% carbon dioxide, for 24 hours at 20 ° C, after which the soluble tannins have passed into non-astringent forms but the fruit maintains its original firm texture (Salvador et al., 2008 ).
  • persimmon Because it is a very perishable fruit, the consumption of persimmon is seasonal and its commercialization is generally restricted to areas close to those of production, since the fruit does not support prolonged cold storage and products derived from persimmon have not yet been developed (except for thin slices of dried persimmon, a recent and very minor product) that allows to extend its consumption throughout the year without losing its properties.
  • persimmon is a difficult product to industrialize because when it becomes pureed it tends to gel and also undergoes an intense browning.
  • an intense thermal treatment of conservation is applied, under acidic conditions, the non-astringent forms of tannins are hydrolyzed and give rise to soluble tannins, whereby the mash becomes astringent.
  • the most universal technique for stabilizing and preserving fruit juices, inactivating endogenous enzymes and contaminating microorganisms is the application of a thermal conservation treatment adjusted to the characteristics of the product and the commercial life that is intended to be achieved.
  • the intensity of the conservation heat treatment is adjusted according to the characteristics of the fruit (composition, pH, lability of volatile components, activity of endogenous enzymes ...), changes in taste and commercial life of the final products .
  • This heat treatment introduces some changes in the quality parameters of juices and cremogenates but in most cases these changes are not very relevant and the final products enjoy the favor of consumers.
  • One of these fruits is persimmon.
  • persimmon when it is pureed, tends to gel through a non-elucidated mechanism in which, among other components, pectins and hemicelluloses participate; The gelation process is especially accentuated when the temperature exceeds 50 ° C.
  • persimmon has a very intense polyphenoloxidases (PPO) activity. Polyphenols are found in cell vacuoles while PPOs are located in chloroplasts and cytoplasm; When the tissue breaks, the PPO enzymes reach the substrate and fix the oxygen in the air, producing dark polymers responsible for the browning phenomenon.
  • PPO polyphenoloxidases
  • the present invention focuses on the development of manufacturing processes of persimmon products subjected to thermal conservation treatments taking into account the molecular basis of gelation, browning and astringency, offering a new method that allows to obtain derivatives of persimmon (puree, juice, nectar, jam, among others) with physical, nutritional and sensory properties acceptable to consumers.
  • the main object of the present invention is a method, hereinafter method of the invention, of obtaining food products derived from persimmon of the type of purees, juices, nectars and jams, among others, characterized in that it comprises at least the following stages:
  • the puree or paste of persimmon obtained from the process is already in a position to support the usual operations in the processing of fruit juices: mixing with other juices, formulation of nectars (by mixing with water , acidulants and sweeteners), homogenization, centrifugation, conservation, packaging and storage heat treatment, among the most important, as will be shown in the following section when the preferred embodiments of the invention are described.
  • the main basis of the present invention is to interfere with both alterations of the fruit of persimmon, gelation and browning, at the beginning of the manufacturing process of the derived product, that is, as soon as the persimmon is crushed to obtain the puree (or pasta) fresh.
  • the fresh puree obtained from the crushing of the fruit is incubated with a broad-spectrum enzyme preparation composed of at least one enzyme, which is commercial and that acts primarily on pectin and hemicellulose polymers that are responsible for the high Puree viscosity and involved in the gelation processes. It is interesting to heat the mixture slightly but without reaching the optimum temperature of enzymatic activity (around 50 ° C) because at that temperature gelification phenomena begin that create matter transfer problems and hinder the enzymatic activity.
  • the industrialization of persimmon to produce products derived from it has the added advantage of being able to take advantage of the destr ⁇ os (fruits of small caliber, fruits with defects in the skin, etc.) and of the surpluses of agricultural production.
  • Another object of the present invention is a product derived from persimmon obtainable by the process described.
  • This product derived from persimmon which can be for example but not exclusively juices, nectars, purees and jams, has the intended advantages, mainly its disposition for the consumer throughout the year, not only seasonally, without losing its properties, and the possibility to extend the market to other areas far from the production regions, even to other countries not producing persimmon.
  • the products derived from persimmon obtainable from the described method provide a novel and pleasant taste, unknown to many potential consumers, to the market of products derived from fruit.
  • they contain important concentrations of functional ingredients beneficial to the health of consumers, among which the soluble fiber and the compounds with antirradical activity that slow down the processes of cellular aging stand out.
  • the fruit of the persimmon can be cut and chopped before performing the steps of the procedure, which facilitates its crushing.
  • Crushed persimmon paste is screened, preferably by means of a pin, screw or vane.
  • the fruits of the persimmon are crushed and sieved until a fine paste is obtained, with particle size equal to or less than 0.7 mm.
  • the sifted persimmon paste, before being incubated with the mixture of additives can be deaerated.
  • the paste is heated to a temperature between 45 and 50 ° C, it is introduced in a vacuum deaerator to remove most of the dissolved air, and at the exit, without prior cooling, it is taken to the enzyme incubation tank.
  • This deaeration is carried out to further inhibit the activity of polyphenoloxidases, eliminating part of the dissolved oxygen in the paste or puree of persimmon.
  • the elimination of oxygen is achieved, in addition to deaeration, by the presence of an additive such as ascorbic acid, which captures part of this oxygen.
  • At least one enzyme in the additive mixture is preferably of the carbohydrase type, of fungal or bacterial origin, being more preferably selected from the group consisting of enzymes with pectinliase activity, polygalacturonase, ramnogalacturonase, arabinase, endoglucanase, mannose, xylanase and cellobiase and any combination thereof.
  • the mixture of additives may be, for example, a complex imatic.
  • the added amount of enzymes should correspond to a concentration between 0.01% and 1% by weight with respect to the amount of pulp, more preferably between 0.05% and 0.2% including both limits, and the mixture must be incubated at a temperature equal to or less than 50 ° C and for a time between 10 and 120 minutes.
  • the mixture may comprise at least one of the following additives, or any combination between them or between them with the enzymes:
  • At least one acidulant more preferably citric acid, in a proportion by weight with respect to the total of the mixture comprised between 0.01% and 0.5%, including both limits, and more preferably between 0.1% and 0.3% including both limits, to curb possible alterations microbial, slow down the activity of the endogenous polyphenoloxidases (PPO) of persimmon and optimize the activity of the added enzymes;
  • PPO polyphenoloxidases
  • an antioxidant food additive more preferably ascorbic acid (vitamin C) or its derivatives, in a proportion by weight with respect to the total of the mixture between 0.01% and 0.3%, including both limits, and more preferably between 0.1% and 0.2% including both limits, to reduce the amount of oxygen available by polyphenoloxidases;
  • a second food additive of a protein nature more preferably a water-soluble, heat-stable and stable protein at acidic pH (for example, whey proteins), in a proportion by weight with respect to the total of the mixture comprised between 0.01% and 2% , including both limits, and more preferably between 0.5% and 1.5% including both limits, to join soluble tannins that can be formed by a thermal conservation treatment, and thus prevent astringency from regenerating.
  • a protein nature more preferably a water-soluble, heat-stable and stable protein at acidic pH (for example, whey proteins)
  • acidic pH for example, whey proteins
  • additives are preferably added to the mixture in a joint proportion not exceeding 2% of the total weight of the paste. All these additives can be added together with the enzymes, although it may be advisable to delay the addition of the protein to the final stages of incubation.
  • the acidification itself suffered by the fresh mashed crushed and screened according to the present invention partially slows down the activity of endogenous PPOs, since the optimum pH of endogenous PPOs is higher than the optimum of added enzymes (active at acidic pH) , but it may be insufficient to completely curb mash browning during the enzymatic incubation period. For this reason, it is optionally recommended, but preferable, to acidify the sample (for example, up to pH 4.2-4.8) by incorporating an acidulant into the mixture of additives, as said for example with citric acid, to reduce the risk of microbial growth and enhance the activity of enzymes, as well as curb the activity of the endogenous PPO of persimmon that cause browning during its preparation.
  • the way proposed to achieve a better inactivation of the enzymatic browning reaction is the addition of a food additive that competes with the polyphenols for the capture of the oxygen present.
  • the most preferred food additive selected is ascorbic acid (vitamin C) which, more preferably in proportions between 0.01 and 0.3% with respect to the weight of the total mixture, including both limits, prevents dissolved oxygen from reaching the polyphenols and initiating the browning reactions. That is, it competes advantageously with the system polyphenoloxidase-polyphenols by capturing the remaining oxygen.
  • a water-soluble protein stable at the pH (acid) of the sample and that does not become denatured during the heat treatment after enzymatic incubation.
  • a very suitable and preferable source of this type of protein is the whey produced in the cheese factories after curd formation; It consists mainly of beta-lactoglobulin, alpha-lactoglobulin and seroalbumin. Heat treatments at temperatures above 80 ° C and pH below 4.0 produce the hydrolysis of condensed and polymerized tannins, generating soluble tannins that cause astringency.
  • Astringency is due to the affinity that soluble tannins have for soluble proteins, resulting in the precipitation of salivary proteins that lubricate the tongue and the sensation of roughness and dryness.
  • the tannins bind to them and form complexes that precipitate and cease to be astringent, so the purees or derivatives thus treated cease to be astringent to the palate.
  • the mixture has the following composition:
  • Enzymes (broad spectrum carbohydrases, with special pectolytic activity): 0.2%
  • Citric Acid 0.3%
  • the incubation temperature of the mixture of additives and previously crushed and sieved pulp is preferably between 40 ° C and 45 ° C including both limits, and is more preferably 43 ° C. Also preferably, the incubation time is between 15 and 30 minutes, including both limits. You can take advantage of this gentle heating of the mixture, before introducing it into the incubation tank, to remove most of the dissolved air by passing the paste through a deaerator.
  • the resulting product is subjected to heat conservation treatment, which is selected from sterilization or pasteurization.
  • the heat treatment can be performed in a heat exchanger.
  • the intensity of the conservation heat treatment will be adjusted according to the characteristics of the final product that you want to obtain: treatment at 85 ° C-95 ° C for 15-30 seconds, including both limits in both parameters, for purees, juices or nectars pasteurized to be kept refrigerated; treatments at 130-150 ° C for 1-10 seconds, including both limits in both parameters, for sterilized products stable at room temperature; and hot-pack sterilization treatments at 85-95 ° C with retention times between 1 and 3 minutes, including both limits in both parameters.
  • said conservation heat treatment is carried out at a temperature of 85 ° C for 20 seconds when it comes to pureed pasteurized purees, juices or nectars.
  • said preservative heat treatment is carried out at a temperature of 140 ° C for 4 seconds to obtain sterilized products aseptically packaged in multiple laminate packages.
  • said thermal conservation treatment is carried out by packaging at 90 ° C in glass jars, which are closed, inverted (so that the acidic and hot product itself sterilize the lid) and, after a retention time of 2 minutes, cool with water at room temperature.
  • the mash or paste with additives may be subjected to: a) mixing with at least one other fruit juice (s), such as orange; b) mixing with milk and dairy products, with or without fruit juices; c) mix with water, citric acid and sugar (to obtain nectars). It can also be optionally subjected to treatments to reduce the particle size (for example, by colloidal grinding, pressure homogenization) or the pulp content (for example, by centrifugation, filtration, etc.) of the incubated mash. It should be noted that the present invention encompasses any combination between these additional steps that have been listed, of particle size reduction or pulp content, or mixing with other components for formulation of derivative products. For example, its particle size can be reduced before mixing with water, or with ascorbic acid and water to prepare nectars.
  • the product derived from the persimmon that is obtained is ready for packaging, storage, transport and marketing.
  • the product derived from persimmon is packaged, cold, under hygienic conditions (pasteurized product) or aseptic (sterilized product).
  • hot packaging in glass jars can also be applied.
  • said products are preferably puree of persimmon, nectar of persimmon, persimmon juice or persimmon jam, among other derivatives.
  • Such products such as juice, can be combined with derivatives of other fruits to obtain multifruit products, according to known conventional methods.
  • the persimmons are chopped into a knife mill and transformed into cremogenated in a screw-auger provided with a sieve with 0.4 mm perforations 0;
  • the mass has 16% soluble solids and a pH of 5.8.
  • citric acid and 0.08% ascorbic acid To the freshly extracted puree is added 0.15% citric acid and 0.08% ascorbic acid; the pH of the mash thus formulated is 4.5.
  • 0.15% of a commercial carbohydrase cocktail obtained from Aspergillus aculeatus is added.
  • the additives are mixed intimately with the persimmon puree and the dough is heated, evenly, until a temperature of 43 ° C is reached.
  • the product is deaerated and kept at that temperature for 60 minutes.
  • the apparent viscosity of the mash has passed from 4.2 Pa.
  • the pH of the puree due to the activity of pectinmethyl esterases contained in the enzyme preparation, has decreased to a value of 3.7.
  • the puree is then homogenized at 20 MPa in a piston apparatus and then pasteurized in a plate heat exchanger at 90 ° C for 20 seconds, cooled to 4 ° C and packaged under hygienic conditions.
  • the puree thus obtained is kept refrigerated ( ⁇ 3 ° C) until the moment of consumption, in a period not exceeding 2 months.
  • Example 2. Nectar of high temperature sterilized persimmon - short time (UHT).
  • the persimmons are chopped into a knife mill and transformed into cremogenated in a pallet sheeter with sieve provided with holes of 0 , 4 mm 0.
  • the puree obtained acidified with 0.10% citric acid and also with 0.07% ascorbic acid, is incubated for 30 minutes at 40 ° C with a commercial enzyme carbohydrase preparation obtained from Aspergillus aculeatus (0.2% concentration).
  • a commercial enzyme carbohydrase preparation obtained from Aspergillus aculeatus (0.2% concentration).
  • the sucrose necessary to reach a concentration in soluble solids of 12% and the precise citric acid to reduce its pH to 3.5.
  • the sugar and acid dissolve and all ingredients are mixed intimately.
  • the nectar thus formulated is homogenized at 20 MPa in a piston apparatus to improve the stability of the suspended pulp.
  • the persimmon nectar is sterilized by a UHT treatment (for example, at 138 ° C for 2 seconds) and packaged cold and in aseptic conditions in multi-laminated packages. This sterilized product is stable at room temperature and has a commercial life of one year.
  • Example 3. Sterile persimmon juice (UHT) in aseptic packaging.
  • the persimmons are chopped into a knife mill and transformed into cremogenated in a screw-auger provided with a sieve with perforations of 0.7 mm 0.
  • the puree is acidified with 0.15% citric acid, 0.1% ascorbic acid and 0.1% commercial broad-spectrum carbohydrases obtained from Aspergillus aculeatus are also added. Everything is mixed thoroughly, the dough is heated to 45 ° C, deaerated, and the deaerated product is incubated at 45 ° C for 60 minutes.
  • the mixture is centrifuged to remove part of the pulp in suspension and then pasteurized in a plate heat exchanger at 138 ° C for 2 seconds, cooled to 4 ° C and packaged in hygienic conditions in multi-laminated containers.
  • the product has a commercial life of one year at room temperature.
  • Example 4 Sterile persimmon puree hot packed in glass jars with t-off lid.
  • the puree is acidified with 0.18% citric acid, added also 0.1% of ascorbic acid and 0.1% of commercial carbohydrases of broad spectrum obtained from Aspergillus aculeatus, 0.5% of whey proteins are also added, all is mixed thoroughly, the mass is heated to 45 ° C, deaerate, and the deaerated product is incubated at 45 ° C for 60 minutes At the end of this time, the pH of the sample has dropped to 3.8. The product is hot packed (85 ° C) in jars.

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  • Nutrition Science (AREA)
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Abstract

The invention relates to a method for producing products derived from persimmon, comprising at least the following steps: crushing the optionally precut persimmon and straining same until a puree or paste is obtained; subjecting the strained puree to enzymatic incubation with a mixture of additives including at least one or more enzymes having activity on pectins and hemicelluloses and optionally other additives such as acidifiers, antioxidants and water-soluble proteins; and subjecting the products to a heat preservation treatment. The resulting derivative product can optionally be subjected to other traditional steps for the treatment of fruit derivatives, such as mixing with derivatives of other fruit, reducing the particles size thereof, homogenisation, etc. In addition, the invention relates to the derivative products that can be obtained using the aforementioned method, such as, inter alia, juices, marmalades, nectars and purees.

Description

PRODUCTOS ALIMENTICIOS DERIVADOS DE CAQUI Y MÉTODO DE  FOOD PRODUCTS DERIVED FROM CAQUI AND METHOD OF
OBTENCIÓN SECTOR DE LA TÉCNICA  OBTAINING SECTOR OF THE TECHNIQUE
La presente invención se enmarca en la Industria agroalimentaria , específicamente en la industria de fabricación de productos alimenticios como son zumos purés, néctares, mermeladas y demás alimentos derivados de la fruta.  The present invention is part of the agri-food industry, specifically in the manufacturing industry of food products such as pure juices, nectars, jams and other fruit-derived foods.
ESTADO DE LA TÉCNICA  STATE OF THE TECHNIQUE
El caqui es un fruto muy interesante desde el punto de vista nutritivo y, por tanto, comercial. Posee ingredientes que le confieren destacadas propiedades nutritivas y funcionales (Yue et al., 2008) . Contiene alrededor de un 16,5% de azúcares (fructosa, glucosa y sacarosa), un 0,4% de pectina (como ácido galacturónico) y un 0,1% de taninos solubles (como ácido gálico) . Además es rico en potasio (190 mg/100 g) , magnesio (9,5 mg/100 g) , carotenos (158,3 g/100 g) , ácido ascórbico (10 mg/100 g) y ácido fólico (7 g/100 g) . Su pH es relativamente elevado (5,2-5,8) . Durante la maduración sube el contenido en azúcares, baja el contenido en taninos solubles y la pectina se hidroliza parcialmente como consecuencia de actividades pectolíticas endógenas (Alonso et al., 1997) . El resultado final es un fruto blando, dulce y jugoso pero poco duradero. Persimmon is a very interesting fruit from the nutritional and, therefore, commercial point of view. It has ingredients that give it outstanding nutritional and functional properties (Yue et al., 2008). It contains about 16.5% sugars (fructose, glucose and sucrose), 0.4% pectin (as galacturonic acid) and 0.1% soluble tannins (as gallic acid). It is also rich in potassium (190 mg / 100 g), magnesium (9.5 mg / 100 g), carotenes (158.3 g / 100 g), ascorbic acid (10 mg / 100 g) and folic acid (7 g / 100 g). Its pH is relatively high (5.2-5.8). During ripening the sugar content rises, the soluble tannin content decreases and the pectin is partially hydrolyzed as a result of endogenous pectolytic activities (Alonso et al., 1997). The end result is a soft, sweet and juicy fruit but not very durable.
Habitualmente se comercializa en fresco, cuando su textura es firme y el producto puede resistir adecuadamente el estrés mecánico que sufren los frutos en el transporte a las centrales hortofrutícolas , en las líneas de confección y durante el transporte a los centros de distribución y venta.  It is usually sold fresh, when its texture is firm and the product can adequately resist the mechanical stress that fruits suffer when transporting to fruit and vegetable plants, in the manufacturing lines and during transport to distribution and sales centers.
Hay dos tipos de caquis: astringentes y no astringentes. Los primeros tienen un elevado contenido en taninos solubles que, al ser ingeridos, precipitan las proteínas salivares que se encuentran lubricando la superficie de la lengua; como consecuencia la lengua pierde su natural lubricación y el consumidor adquiere una sensación de sequedad en la lengua, característica de la astringencia. En los caquis no astringentes, los taninos solubles están presentes en las primeras fases de la maduración pero a medida que progresa ésta se polimerizan o condensan, transformándose en formas no astringentes en el momento de la recolección (Matsuo e Itoo, 1978 y 1982) . Los caquis astringentes son los preferidos por agricultores y consumidores por su mayor rendimiento agronómico y mejor presencia, pero para su consumo deben someterse a un tratamiento en cámaras para que pierdan su astringencia. Un tratamiento típico es el almacenamiento en cámaras con 95% de anhídrido carbónico, durante 24 horas a 20°C, tras el cual los taninos solubles han pasado a formas no astringentes pero el fruto mantiene su textura firme original (Salvador et al., 2008) . There are two types of persimmons: astringent and non-astringent. The former have a high content of soluble tannins that, when ingested, precipitate the salivary proteins that are lubricating the surface of the tongue; as a consequence the tongue loses its natural lubrication and the consumer acquires a sensation of dryness in the tongue, characteristic of astringency. In persimmons no As astringent, soluble tannins are present in the early stages of ripening but as it progresses they polymerize or condense, transforming into non-astringent forms at the time of collection (Matsuo and Itoo, 1978 and 1982). Astringent persimmons are preferred by farmers and consumers for their greater agronomic performance and better presence, but for consumption they must undergo a treatment in chambers to lose their astringency. A typical treatment is the storage in chambers with 95% carbon dioxide, for 24 hours at 20 ° C, after which the soluble tannins have passed into non-astringent forms but the fruit maintains its original firm texture (Salvador et al., 2008 ).
Por ser un fruto muy perecedero, el consumo del caqui es estacional y generalmente su comercialización se restringe a zonas próximas a las de producción, pues el fruto no soporta una conservación frigorífica prolongada y aún no se han desarrollado productos derivados de caqui (a excepción de finas rodajas de caqui deshidratado, un producto reciente y muy minoritario) que permita extender su consumo a lo largo del año sin perder sus propiedades.  Because it is a very perishable fruit, the consumption of persimmon is seasonal and its commercialization is generally restricted to areas close to those of production, since the fruit does not support prolonged cold storage and products derived from persimmon have not yet been developed (except for thin slices of dried persimmon, a recent and very minor product) that allows to extend its consumption throughout the year without losing its properties.
En vista de lo anterior, sería interesante desarrollar productos derivados de caqui, tales como purés, néctares, zumos o mermeladas, que permitirieran extender su consumo a nivel geográfico y temporal. Además, se aprovecharían los destríos (frutos de pequeño calibre, frutos con pigmentación defectuosa o con defectos en la piel...) y excedentes de la producción agrícola que no se comercializan. Efectivamente, estas formas derivadas del caqui (purés, zumos, néctares o mermeladas) no se encuentran en el mercado. Su disponibilidad permitiría su conservación y transporte, y por tanto su consumo a lo largo del año.  In view of the above, it would be interesting to develop products derived from persimmon, such as purees, nectars, juices or jams, which would allow to extend their consumption at geographical and temporal level. In addition, the destríos (fruits of small caliber, fruits with defective pigmentation or with skin defects ...) and surpluses of agricultural production that are not commercialized would be used. Indeed, these forms derived from persimmon (purees, juices, nectars or jams) are not found in the market. Its availability would allow its conservation and transport, and therefore its consumption throughout the year.
Sin embargo, el caqui es un producto difícil de industrializar pues cuando se transforma en puré tiende a gelificar y además sufre rápidamente un pardeamiento intenso. Por otra parte, si se aplica un tratamiento térmico intenso de conservación, en condiciones ácidas, las formas no astringentes de taninos se hidrolizan y dan lugar a taninos solubles, con lo que el puré se vuelve astringente. However, persimmon is a difficult product to industrialize because when it becomes pureed it tends to gel and also undergoes an intense browning. On the other hand, if an intense thermal treatment of conservation is applied, under acidic conditions, the non-astringent forms of tannins are hydrolyzed and give rise to soluble tannins, whereby the mash becomes astringent.
La técnica más universal para estabilizar y conservar los zumos de frutas, inactivando los enzimas endógenos y los microorganismos contaminantes, es la aplicación de un tratamiento térmico de conservación ajustado a las características del producto y a la vida comercial que se pretenda alcanzar.  The most universal technique for stabilizing and preserving fruit juices, inactivating endogenous enzymes and contaminating microorganisms, is the application of a thermal conservation treatment adjusted to the characteristics of the product and the commercial life that is intended to be achieved.
La intensidad del tratamiento térmico de conservación se ajusta de acuerdo con las características de la fruta (composición, pH, labilidad de los componentes volátiles, actividad de los enzimas endógenos...) , cambios en el sabor y la vida comercial de los productos finales. Este tratamiento térmico introduce algunos cambios en los parámetros de calidad de zumos y cremogenados pero en la mayoría de los casos estos cambios no son muy relevantes y los productos finales gozan del favor de los consumidores. No obstante, existen algunos frutos no comercializados en forma de zumos o cremogenados porque responden de manera exagerada al estrés producido por la subida de la temperatura hasta alcanzar valores compatibles con la destrucción microbiana y la inactivación enzimática. Uno de estos frutos es el caqui.  The intensity of the conservation heat treatment is adjusted according to the characteristics of the fruit (composition, pH, lability of volatile components, activity of endogenous enzymes ...), changes in taste and commercial life of the final products . This heat treatment introduces some changes in the quality parameters of juices and cremogenates but in most cases these changes are not very relevant and the final products enjoy the favor of consumers. However, there are some fruits that are not commercialized in the form of juices or cremogenates because they respond in an exaggerated way to the stress produced by the rise in temperature to reach values compatible with microbial destruction and enzymatic inactivation. One of these fruits is persimmon.
El caqui, cuando se transforma en puré, tiende a gelificar mediante un mecanismo no elucidado en el que participan, entre otros componentes, pectinas y hemicelulosas ; el proceso de gelificación se acentúa especialmente cuando la temperatura supera los 50°C. Por otro lado, el caqui tiene una actividad polifenoloxidasas (PPO) muy intensa. Los polifenoles se encuentran en las vacuolas celulares mientras que las PPO se ubican en los cloroplastos y el citoplasma; cuando se rompe el tejido los enzimas PPO alcanzan el sustrato y fijan el oxígeno del aire, produciendo polímeros oscuros responsables del fenómeno de pardeamiento . Con objeto de superar las dificultades detectadas en el estado de la técnica, la presente invención se centra en el desarrollo de procesos de fabricación de productos de caqui sometidos a tratamientos térmicos de conservación teniendo en cuenta las bases moleculares de la gelificación, el pardeamiento y la astringencia, ofreciendo un nuevo método que permita obtener derivados del caqui (puré, zumo, néctar, mermelada, entre otros) con propiedades físicas, nutritivas y sensoriales aceptables por los consumidores. The persimmon, when it is pureed, tends to gel through a non-elucidated mechanism in which, among other components, pectins and hemicelluloses participate; The gelation process is especially accentuated when the temperature exceeds 50 ° C. On the other hand, persimmon has a very intense polyphenoloxidases (PPO) activity. Polyphenols are found in cell vacuoles while PPOs are located in chloroplasts and cytoplasm; When the tissue breaks, the PPO enzymes reach the substrate and fix the oxygen in the air, producing dark polymers responsible for the browning phenomenon. In order to overcome the difficulties detected in the state of the art, the present invention focuses on the development of manufacturing processes of persimmon products subjected to thermal conservation treatments taking into account the molecular basis of gelation, browning and astringency, offering a new method that allows to obtain derivatives of persimmon (puree, juice, nectar, jam, among others) with physical, nutritional and sensory properties acceptable to consumers.
BIBLIOGRAFÍA CITADA  CITED BIBLIOGRAPHY
• Alonso, J., Howell, N. L., Canet, W. (1997). Purification and characterisation of two pectinmethylesterase from persimmon (Diospyros kaki) . Journal of the Science of Food and Agriculture, 75: 352-358. • Alonso, J., Howell, NL, Canet, W. (1997). Purification and characterization of two pectinmethylesterase from persimmon (Diospyros kaki). Journal of the Science of Food and Agriculture, 75: 352-358.
· Matsuo, T. and Itoo, S. (1978) . The chemical structure of kaki - Tannin from immature fruit of the persimmon (Diospyros kaki, L.) . Agricultural and Biological Chemistry, 42: 1637- 1643. · Matsuo, T. and Itoo, S. (1978). The chemical structure of kaki - Tannin from immature fruit of the persimmon (Diospyros kaki, L.). Agricultural and Biological Chemistry, 42: 1637-1643.
• Matsuo, T. and Itoo, S. (1982) . A model experiment for de- astringency of persimmon fruit with high carbón dioxide treatment. In vitro gelling of kaki tannin by reacting with acetaldehyde . Agricultural and Biological Chemistry, 46: 683- 688. • Matsuo, T. and Itoo, S. (1982). A model experiment for de- astringency of persimmon fruit with high carbon dioxide treatment. In vitro gelling of kaki tannin by reacting with acetaldehyde. Agricultural and Biological Chemistry, 46: 683- 688.
• Salvador, A., Arnal, L., Besada, C, Larrea, V., Hernando, I., and Pérez-Munuera, I. (2008) . Reduced effectiveness of the treatment for removing astringency in persimmon fruit when stored at 15°C: Physiological and microstructural study. Postharvest Biology and Technology, 49: 340-347. • Salvador, A., Arnal, L., Besada, C, Larrea, V., Hernando, I., and Pérez-Munuera, I. (2008). Reduced effectiveness of the treatment for removing astringency in persimmon fruit when stored at 15 ° C: Physiological and microstructural study. Postharvest Biology and Technology, 49: 340-347.
• Yue, X., Fan, J. F., Wu, X. R., Chen, X. N. (2008). Radical scavenging activity and phenolic compounds in persimmon • Yue, X., Fan, JF, Wu, XR, Chen, XN (2008). Radical scavenging activity and phenolic compounds in persimmon
(Diospyros kaki L. cv. Mopan) . Journal of Food Science, 73: C24-C28. (Diospyros kaki L. cv. Mopan). Journal of Food Science, 73: C24-C28.
DESCRIPCIÓN BREVE DE LA INVENCIÓN  BRIEF DESCRIPTION OF THE INVENTION
El objeto principal de la presente invención lo constituye un método, en adelante método de la invención, de obtención de productos alimenticios derivados de caqui del tipo de purés, zumos, néctares y mermeladas, entre otros, caracterizado porque comprende al menos las siguientes etapas : The main object of the present invention is a method, hereinafter method of the invention, of obtaining food products derived from persimmon of the type of purees, juices, nectars and jams, among others, characterized in that it comprises at least the following stages:
a) triturar los frutos del caqui, previamente cortados o no, y tamizar hasta conseguir una pasta;  a) crush the fruits of persimmon, previously cut or not, and sift until a paste is obtained;
b) someter la pasta de caqui a incubación enzimática con una mezcla de aditivos que comprende al menos uno o más enzimas con actividad sobre pectinas y hemicelulosas en una concentración comprendida entre 0.01% y 1% en peso respecto a la cantidad de pasta, incluidos ambos limites, a una temperatura igual o inferior a 50°C y durante un tiempo comprendido entre 10 y 120 minutos, incluidos ambos limites, para prevenir la gelificación durante cualquier etapa siguiente del proceso, como puede ser un tratamiento térmico de conservación que se aplique al producto y su posterior envasado y almacenamiento. Otros aditivos, además de los enzimas, que se pueden incorporar opcionalmente a la pasta son acidulantes, antioxidantes y proteínas hidrosolubles , en una proporción conjunta preferentemente no superior al 2% del peso total de la pasta; Y  b) subjecting the persimmon paste to enzymatic incubation with a mixture of additives comprising at least one or more enzymes with activity on pectins and hemicelluloses in a concentration between 0.01% and 1% by weight with respect to the amount of pasta, including both limits, at a temperature equal to or less than 50 ° C and for a time between 10 and 120 minutes, including both limits, to prevent gelation during any subsequent stage of the process, such as a conservation heat treatment that is applied to the product and its subsequent packaging and storage. Other additives, in addition to enzymes, which can be optionally incorporated into the paste are acidulants, antioxidants and water-soluble proteins, in a joint proportion preferably not exceeding 2% of the total weight of the pasta; Y
c) someter la pasta de caqui a un tratamiento térmico de conservación .  c) subject the persimmon paste to a heat conservation treatment.
Gracias a la etapa de incubación enzimática, el puré o pasta de caqui que se obtiene del proceso ya se encuentra en condiciones de soportar las operaciones habituales en el procesado de zumos de frutas: mezcla con otros zumos, formulación de néctares (por mezcla con agua, acidulantes y edulcorantes), homogenización, centrifugación, tratamiento térmico de conservación, envasado y almacenamiento, entre los más importantes, como se mostrará en el siguiente apartado cuando se describan las realizaciones preferidas de la invención . Como se ha comentado, el principal fundamento de la presente invención consiste en interferir ambas alteraciones del fruto del caqui, la gelificación y el pardeamiento, al inicio del proceso de fabricación del producto derivado, es decir, en cuanto se tritura el caqui para obtener el puré (o pasta) fresco. Para evitar la gelificación, se incuba el puré fresco obtenido de la trituración del fruto con un preparado enzimático de amplio espectro compuesto por al menos un enzima, que es comercial y que actúa fundamentalmente sobre polímeros del tipo pectinas y hemicelulosas que son responsables de la alta viscosidad del puré y que intervienen en los procesos de gelificación. Interesa calentar ligeramente la mezcla pero sin llegar a la temperatura óptima de actividad enzimática (alrededor de 50°C) pues a esa temperatura se inician fenómenos de gelificación que crean problemas de transferencia de materia y obstaculizan la actividad enzimática. Thanks to the enzymatic incubation stage, the puree or paste of persimmon obtained from the process is already in a position to support the usual operations in the processing of fruit juices: mixing with other juices, formulation of nectars (by mixing with water , acidulants and sweeteners), homogenization, centrifugation, conservation, packaging and storage heat treatment, among the most important, as will be shown in the following section when the preferred embodiments of the invention are described. As mentioned, the main basis of the present invention is to interfere with both alterations of the fruit of persimmon, gelation and browning, at the beginning of the manufacturing process of the derived product, that is, as soon as the persimmon is crushed to obtain the puree (or pasta) fresh. To avoid gelation, the fresh puree obtained from the crushing of the fruit is incubated with a broad-spectrum enzyme preparation composed of at least one enzyme, which is commercial and that acts primarily on pectin and hemicellulose polymers that are responsible for the high Puree viscosity and involved in the gelation processes. It is interesting to heat the mixture slightly but without reaching the optimum temperature of enzymatic activity (around 50 ° C) because at that temperature gelification phenomena begin that create matter transfer problems and hinder the enzymatic activity.
La industrialización del caqui para elaborar productos derivados del mismo tiene la ventaja añadida de poder aprovechar los destríos (frutos de calibre pequeño, frutos con defectos en la piel, etc.) y de los excedentes de producción agrícola.  The industrialization of persimmon to produce products derived from it has the added advantage of being able to take advantage of the destríos (fruits of small caliber, fruits with defects in the skin, etc.) and of the surpluses of agricultural production.
Otro objeto de la presente invención es un producto derivado del caqui obtenible mediante el proceso descrito. Este producto derivado del caqui, que puede ser por ejemplo pero no exclusivamente zumos, néctares, purés y mermeladas, posee las ventajas pretendidas, principalmente su disposición para el consumidor durante todo el año, no sólo estacionalmente , sin perder sus propiedades, y la posibilidad de extender el mercado a otras zonas alejadas de las regiones de producción, incluso a otros países no productores de caqui .  Another object of the present invention is a product derived from persimmon obtainable by the process described. This product derived from persimmon, which can be for example but not exclusively juices, nectars, purees and jams, has the intended advantages, mainly its disposition for the consumer throughout the year, not only seasonally, without losing its properties, and the possibility to extend the market to other areas far from the production regions, even to other countries not producing persimmon.
Los productos derivados del caqui obtenibles a partir del método descrito aportan un sabor novedoso y agradable, desconocido por muchos potenciales consumidores, al mercado de los productos derivados de la fruta. Además, contienen concentraciones importantes de ingredientes funcionales beneficiosos para la salud de los consumidores entre los que destaca la fibra soluble y los compuestos con actividad antirradical que frenan los procesos de enve ecimiento celular . The products derived from persimmon obtainable from the described method provide a novel and pleasant taste, unknown to many potential consumers, to the market of products derived from fruit. In addition, they contain important concentrations of functional ingredients beneficial to the health of consumers, among which the soluble fiber and the compounds with antirradical activity that slow down the processes of cellular aging stand out.
DESCRIPCIÓN DETALLADA  DETAILED DESCRIPTION
Como se ha dicho, el fruto del caqui se puede cortar y trocear antes de realizar las etapas del procedimiento, lo que facilita su trituración.  As mentioned, the fruit of the persimmon can be cut and chopped before performing the steps of the procedure, which facilitates its crushing.
La pasta de caqui triturada se tamiza, preferentemente mediante una pasadora, de tornillo o de paletas. Preferentemente también, los frutos del caqui se trituran y tamizan hasta conseguir una pasta fina, con tamaño de partícula igual o inferior a 0.7 mm.  Crushed persimmon paste is screened, preferably by means of a pin, screw or vane. Preferably also, the fruits of the persimmon are crushed and sieved until a fine paste is obtained, with particle size equal to or less than 0.7 mm.
La pasta de caqui tamizada, antes de someterse a la incubación con la mezcla de aditivos puede desairearse. Para ello la pasta se calienta hasta una temperatura entre 45 y 50°C, se introduce en un desaireador a vacío para eliminar la mayor parte del aire disuelto, y a la salida, sin enfriamiento previo, se lleva a la cuba de incubación enzimática. Esta desaireación se lleva a cabo para inhibir aún más la actividad de las polifenoloxidasas , eliminando parte del oxígeno disuelto en la pasta o puré del caqui. Como se explica más adelante, la eliminación del oxígeno se consigue, además de por la desaireación, por la presencia de un aditivo como el ácido ascórbico, que captura parte de este oxígeno .  The sifted persimmon paste, before being incubated with the mixture of additives can be deaerated. For this, the paste is heated to a temperature between 45 and 50 ° C, it is introduced in a vacuum deaerator to remove most of the dissolved air, and at the exit, without prior cooling, it is taken to the enzyme incubation tank. This deaeration is carried out to further inhibit the activity of polyphenoloxidases, eliminating part of the dissolved oxygen in the paste or puree of persimmon. As explained below, the elimination of oxygen is achieved, in addition to deaeration, by the presence of an additive such as ascorbic acid, which captures part of this oxygen.
Respecto a la etapa de incubación de la pasta de caqui previamente triturada y tamizada, cabe indicar que al menos un enzima de la mezcla de aditivos es preferentemente del tipo carbohidrasa , de origen fúngico o bacteriano, estando más preferentemente seleccionado dentro del grupo compuesto por enzimas con actividad pectinliasa, poligalacturonasa, ramnogalacturonasa, arabinasa, endoglucanasa, mannasa, xilanasa y celobiasa y cualquier combinación de las mismas. La mezcla de aditivos puede ser, por ejemplo, un complejo muítienz imático . Como se ha definido respecto al método esencial de la invención, la cantidad añadida de enzimas debe corresponder a una concentración comprendida entre 0.01% y 1% en peso respecto a la cantidad de pasta, más preferentemente entre 0.05% y 0.2% incluidos ambos limites, y la mezcla debe incubarse a una temperatura igual o inferior a 50°C y durante un tiempo comprendido entre 10 y 120 minutos. With respect to the incubation step of the previously crushed and sieved persimmon paste, it should be noted that at least one enzyme in the additive mixture is preferably of the carbohydrase type, of fungal or bacterial origin, being more preferably selected from the group consisting of enzymes with pectinliase activity, polygalacturonase, ramnogalacturonase, arabinase, endoglucanase, mannose, xylanase and cellobiase and any combination thereof. The mixture of additives may be, for example, a complex imatic. As defined with respect to the essential method of the invention, the added amount of enzymes should correspond to a concentration between 0.01% and 1% by weight with respect to the amount of pulp, more preferably between 0.05% and 0.2% including both limits, and the mixture must be incubated at a temperature equal to or less than 50 ° C and for a time between 10 and 120 minutes.
De manera preferida, además del (o los) enzima (s) la mezcla puede comprender al menos uno de los siguientes aditivos, o cualquier combinación entre ellos o entre ellos con los enzimas:  Preferably, in addition to the enzyme (s) the mixture may comprise at least one of the following additives, or any combination between them or between them with the enzymes:
al menos un acidulante, más preferentemente ácido cítrico, en una proporción en peso respecto al total de la mezcla comprendida entre 0.01% y 0.5%, incluidos ambos límites, y más preferentemente entre 0.1% y 0.3% incluidos ambos límites, para frenar posibles alteraciones microbianas, frenar la actividad de las polifenoloxidasas (PPO) endógenas del caqui y optimizar la actividad de los enzimas añadidos;  at least one acidulant, more preferably citric acid, in a proportion by weight with respect to the total of the mixture comprised between 0.01% and 0.5%, including both limits, and more preferably between 0.1% and 0.3% including both limits, to curb possible alterations microbial, slow down the activity of the endogenous polyphenoloxidases (PPO) of persimmon and optimize the activity of the added enzymes;
un aditivo alimentario antioxidante, más preferiblemente ácido ascórbico (vitamina C) o sus derivados, en una proporción en peso respecto al total de la mezcla entre 0.01% y 0.3%, incluidos ambos límites, y más preferentemente entre 0.1% y 0.2% incluidos ambos límites, para reducir la cantidad de oxígeno disponible por las polifenoloxidasas ;  an antioxidant food additive, more preferably ascorbic acid (vitamin C) or its derivatives, in a proportion by weight with respect to the total of the mixture between 0.01% and 0.3%, including both limits, and more preferably between 0.1% and 0.2% including both limits, to reduce the amount of oxygen available by polyphenoloxidases;
- un segundo aditivo alimentario de naturaleza proteica, más preferiblemente una proteína hidrosoluble, termoestable y estable a pH ácido (por ejemplo, proteínas del suero de leche) , en una proporción en peso respecto al total de la mezcla comprendida entre 0.01% y 2%, incluidos ambos límites, y más preferentemente entre 0.5% y 1.5% incluidos ambos límites, para que se una a los taninos solubles que puedan formarse por un tratamiento térmico de conservación, y evitar asi que se regenere la astringencia . - a second food additive of a protein nature, more preferably a water-soluble, heat-stable and stable protein at acidic pH (for example, whey proteins), in a proportion by weight with respect to the total of the mixture comprised between 0.01% and 2% , including both limits, and more preferably between 0.5% and 1.5% including both limits, to join soluble tannins that can be formed by a thermal conservation treatment, and thus prevent astringency from regenerating.
Estos aditivos se añaden a la mezcla preferentemente en una proporción conjunta no superior al 2% del peso total de la pasta. Todos estos aditivos se pueden añadir conjuntamente con los enzimas, aunque puede ser recomendable retrasar la adición de la proteina hasta las etapas finales de la incubación .  These additives are preferably added to the mixture in a joint proportion not exceeding 2% of the total weight of the paste. All these additives can be added together with the enzymes, although it may be advisable to delay the addition of the protein to the final stages of incubation.
La propia acidificación que sufre el puré fresco triturado y tamizado de acuerdo con la presente invención frena en parte la actividad de las PPO endógenas, dado que el pH óptimo de las PPO endógenas es superior al óptimo de los enzimas añadidos (activos a pH ácido) , pero puede ser insuficiente para frenar del todo el pardeamiento del puré durante el periodo de incubación enzimática. Por esta razón, se recomienda de forma opcional, pero preferible, acidificar la muestra (por ejemplo, hasta pH 4,2-4,8) incorporando un acidulante a la mezcla de aditivos, como se ha dicho por ejemplo con ácido cítrico, para reducir el riesgo de crecimiento microbiano y potenciar la actividad de los enzimas, así como frenar la actividad de las PPO endógenas del caqui que provocan el pardeamiento durante su preparación .  The acidification itself suffered by the fresh mashed crushed and screened according to the present invention partially slows down the activity of endogenous PPOs, since the optimum pH of endogenous PPOs is higher than the optimum of added enzymes (active at acidic pH) , but it may be insufficient to completely curb mash browning during the enzymatic incubation period. For this reason, it is optionally recommended, but preferable, to acidify the sample (for example, up to pH 4.2-4.8) by incorporating an acidulant into the mixture of additives, as said for example with citric acid, to reduce the risk of microbial growth and enhance the activity of enzymes, as well as curb the activity of the endogenous PPO of persimmon that cause browning during its preparation.
La manera que se propone para conseguir una mejor inactivación de la reacción de pardeamiento enzimático es la adición de un aditivo alimentario que compita con los polifenoles por la captura del oxígeno presente. El aditivo alimentario más preferente seleccionado es el ácido ascórbico (la vitamina C) que, más preferiblemente en proporciones comprendidas entre 0.01 y 0.3 % respecto del peso de la mezcla total, incluidos ambos límites, evita que el oxígeno disuelto alcance los polifenoles e inicie las reacciones de pardeamiento. Es decir, compite ventajosamente con el sistema polifenoloxidasa-polifenoles por la captura del oxigeno remanente . The way proposed to achieve a better inactivation of the enzymatic browning reaction is the addition of a food additive that competes with the polyphenols for the capture of the oxygen present. The most preferred food additive selected is ascorbic acid (vitamin C) which, more preferably in proportions between 0.01 and 0.3% with respect to the weight of the total mixture, including both limits, prevents dissolved oxygen from reaching the polyphenols and initiating the browning reactions. That is, it competes advantageously with the system polyphenoloxidase-polyphenols by capturing the remaining oxygen.
En función del producto derivado a fabricar, y dependiendo del tratamiento térmico de conservación que se va a aplicar, puede ser necesario añadir otro aditivo alimentario adicional: una proteina hidrosoluble , estable al pH (ácido) de la muestra y que no se desnaturalice durante el tratamiento térmico posterior a la incubación enzimática. Una fuente muy adecuada y preferible de este tipo de proteina es el suero producido en las queserías tras la formación de la cuajada; se compone fundamentalmente de beta-lactoglobulina, alfa-lactoglobulina y seroalbúmina . Tratamientos térmicos a temperaturas superiores a 80°C y pH inferior a 4.0 producen la hidrólisis de los taninos condensados y polimerizados, generando taninos solubles que causan astringencia. La astringencia se debe a la afinidad que tienen los taninos solubles por las proteínas solubles, lo que produce la precipitación de las proteínas salivares que lubrican la lengua y la sensación de aspereza y sequedad. Para evitar este problema, si cuando se produce la resolubilización de los taninos (o se prevé su solubilización, por ejemplo a consecuencia de un tratamiento térmico a 100°C a pH 3.5) existen proteínas solubles presentes, los taninos se unen a ellas y forman unos complejos que precipitan y dejan de ser astringentes, por lo que los purés o derivados así tratados, dejan de ser astringentes al paladar.  Depending on the derivative product to be manufactured, and depending on the conservation heat treatment to be applied, it may be necessary to add another additional food additive: a water-soluble protein, stable at the pH (acid) of the sample and that does not become denatured during the heat treatment after enzymatic incubation. A very suitable and preferable source of this type of protein is the whey produced in the cheese factories after curd formation; It consists mainly of beta-lactoglobulin, alpha-lactoglobulin and seroalbumin. Heat treatments at temperatures above 80 ° C and pH below 4.0 produce the hydrolysis of condensed and polymerized tannins, generating soluble tannins that cause astringency. Astringency is due to the affinity that soluble tannins have for soluble proteins, resulting in the precipitation of salivary proteins that lubricate the tongue and the sensation of roughness and dryness. To avoid this problem, if when the tannin resolubilization occurs (or its solubilization is expected, for example as a result of a heat treatment at 100 ° C at pH 3.5) there are soluble proteins present, the tannins bind to them and form complexes that precipitate and cease to be astringent, so the purees or derivatives thus treated cease to be astringent to the palate.
En una realización más preferida, la mezcla presenta la siguiente composición:  In a more preferred embodiment, the mixture has the following composition:
Enzimas ( carbohidrasas de amplio espectro, con especial actividad pectolítica) : 0.2%  Enzymes (broad spectrum carbohydrases, with special pectolytic activity): 0.2%
Ácido ascórbico: 0.1%  Ascorbic acid: 0.1%
Acido cítrico: 0.3%  Citric Acid: 0.3%
Proteínas hidrosolubles : 0.4%  Water soluble proteins: 0.4%
Pasta de caqui: 99% La temperatura de incubación de la mezcla de aditivos y pasta previamente triturada y tamizada está preferentemente comprendida entre 40°C y 45°C incluidos ambos limites, y es más preferentemente de 43°C. También preferentemente, el tiempo de incubación está comprendido entre 15 y 30 minutos, incluidos ambos limites. Puede aprovecharse este calentamiento suave de la mezcla, antes de introducirla en la cuba de incubación, para eliminar la mayoría del aire disuelto pasando la pasta por un desaireador. Persimmon Paste: 99% The incubation temperature of the mixture of additives and previously crushed and sieved pulp is preferably between 40 ° C and 45 ° C including both limits, and is more preferably 43 ° C. Also preferably, the incubation time is between 15 and 30 minutes, including both limits. You can take advantage of this gentle heating of the mixture, before introducing it into the incubation tank, to remove most of the dissolved air by passing the paste through a deaerator.
Tras el tiempo de incubación, el producto resultante se somete a tratamiento térmico de conservación, que es seleccionado entre esterilización o pasteurización. El tratamiento térmico puede realizarse en un intercambiador de calor. La intensidad del tratamiento térmico de conservación se ajustará de acuerdo con las características del producto final que se desea obtener: tratamiento a 85°C-95°C durante 15-30 segundos, incluidos ambos límites en ambos parámetros, para purés, zumos o néctares pasteurizados que deben conservarse en refrigeración; tratamientos a 130-150°C durante 1-10 segundos, incluidos ambos límites en ambos parámetros, para productos esterilizados estables a temperatura ambiente; y tratamientos de esterilización por envasado en caliente a 85-95°C con tiempos de retención entre 1 y 3 minutos, incluidos ambos límites en ambos parámetros.  After the incubation time, the resulting product is subjected to heat conservation treatment, which is selected from sterilization or pasteurization. The heat treatment can be performed in a heat exchanger. The intensity of the conservation heat treatment will be adjusted according to the characteristics of the final product that you want to obtain: treatment at 85 ° C-95 ° C for 15-30 seconds, including both limits in both parameters, for purees, juices or nectars pasteurized to be kept refrigerated; treatments at 130-150 ° C for 1-10 seconds, including both limits in both parameters, for sterilized products stable at room temperature; and hot-pack sterilization treatments at 85-95 ° C with retention times between 1 and 3 minutes, including both limits in both parameters.
En una realización preferida, dicho tratamiento térmico de conservación se realiza a una temperatura de 85°C durante 20 segundos cuando se trata de purés, zumos o néctares pasteurizados refrigerados. En otra realización preferida, dicho tratamiento térmico de conservación se realiza a una temperatura de 140°C durante 4 segundos para obtener productos esterilizados envasados asépticamente en envases de laminados múltiples. En otra realización preferida, dicho tratamiento térmico de conservación se realiza mediante envasado a 90°C en tarros de vidrio, que se cierran, se invierten (para que el propio producto ácido y caliente esterilice la tapa) y, tras un tiempo de retención de 2 minutos, se enfrian con agua a temperatura ambiente. In a preferred embodiment, said conservation heat treatment is carried out at a temperature of 85 ° C for 20 seconds when it comes to pureed pasteurized purees, juices or nectars. In another preferred embodiment, said preservative heat treatment is carried out at a temperature of 140 ° C for 4 seconds to obtain sterilized products aseptically packaged in multiple laminate packages. In another preferred embodiment, said thermal conservation treatment is carried out by packaging at 90 ° C in glass jars, which are closed, inverted (so that the acidic and hot product itself sterilize the lid) and, after a retention time of 2 minutes, cool with water at room temperature.
Adicionalmente , de manera preferida, tras la incubación y antes de someterse a tratamiento térmico de conservación, el puré o pasta con aditivos se puede someter a: a) mezcla con al menos otro (s) zumo(s) de fruta, como zumo de naranja; b) mezcla con leche y derivados lácteos, con o sin zumos de fruta; c) mezcla con agua, ácido cítrico y azúcar (para obtener néctares) . También se puede someter opcionalmente a tratamientos para reducir el tamaño de partícula (por ejemplo, mediante molienda coloidal, homogenización a presión) o el contenido en pulpa (por ejemplo, mediante centrifugación, filtración, etc.) del puré incubado. Debe tenerse en cuenta que la presente invención engloba cualquier combinación entre estas etapas adicionales que se han enumerado, de reducción de tamaño de partícula o de contenido en pulpa, o de mezcla con otros componentes para formulación de productos derivados. Por ejemplo, se puede reducir su tamaño de partícula antes de mezclarse con agua, o con ácido ascórbico y agua para preparar néctares.  Additionally, preferably, after incubation and before being subjected to heat conservation treatment, the mash or paste with additives may be subjected to: a) mixing with at least one other fruit juice (s), such as orange; b) mixing with milk and dairy products, with or without fruit juices; c) mix with water, citric acid and sugar (to obtain nectars). It can also be optionally subjected to treatments to reduce the particle size (for example, by colloidal grinding, pressure homogenization) or the pulp content (for example, by centrifugation, filtration, etc.) of the incubated mash. It should be noted that the present invention encompasses any combination between these additional steps that have been listed, of particle size reduction or pulp content, or mixing with other components for formulation of derivative products. For example, its particle size can be reduced before mixing with water, or with ascorbic acid and water to prepare nectars.
Tras el tratamiento térmico de conservación, el producto derivado del caqui que se obtiene está listo para su envasado, almacenamiento, transporte y comercialización. Preferentemente, el producto derivado del caqui se envasa, en frío, en condiciones higiénicas (producto pasteurizado) o asépticas (producto esterilizado) . Opcionalmente, también puede aplicarse el envasado en caliente en tarros de vidrio.  After the conservation heat treatment, the product derived from the persimmon that is obtained is ready for packaging, storage, transport and marketing. Preferably, the product derived from persimmon is packaged, cold, under hygienic conditions (pasteurized product) or aseptic (sterilized product). Optionally, hot packaging in glass jars can also be applied.
En lo que se refiere a los productos derivados del caqui obtenibles a partir del método descrito anteriormente, en cualquiera de sus variantes, dichos productos son preferentemente puré de caqui, néctar de caqui, zumo de caqui o mermelada de caqui, entre otros derivados. Dichos productos, como por ejemplo el zumo, puede combinarse con derivados de otras frutas para obtener productos multifruta, de acuerdo con métodos convencionales conocidos. EJEMPLOS DE REALIZACIÓN DE LA INVENCIÓN Ejemplo 1.- Puré de caqui pasteurizado refrigerado. As regards the products derived from persimmon obtainable from the method described above, in any of its variants, said products are preferably puree of persimmon, nectar of persimmon, persimmon juice or persimmon jam, among other derivatives. Such products, such as juice, can be combined with derivatives of other fruits to obtain multifruit products, according to known conventional methods. EXAMPLES OF EMBODIMENT OF THE INVENTION Example 1.- Refrigerated pasteurized persimmon puree.
Los caquis, destrío de la comercialización en fresco de la variedad "Rojo Brillante" (Denominación de origen "Ribera del Xuquer") se trocean en un molino de cuchillas y se transforman en cremogenado en una pasadora de tornillo-sinfín provista de un tamiz con perforaciones de 0,4 mm 0; la masa tiene un 16% de sólidos solubles y un pH de 5,8. Al puré recién extraído se le añade un 0,15% de ácido cítrico y un 0,08% de ácido ascórbico; el pH del puré así formulado es de 4,5. Seguidamente se añade un 0,15% de un coctel comercial de carbohidrasas obtenido de Aspergillus aculeatus . Se mezclan íntimamente los aditivos con el puré de caqui y se calienta la masa, de manera uniforme, hasta alcanzar una temperatura de 43°C. El producto se desairea y se mantiene a esa temperatura durante 60 minutos. Al término del proceso de incubación, la viscosidad aparente del puré ha pasado desde los 4,2 Pa . s iniciales hasta 0,5 Pa . s . El pH del puré, por la actividad de pectinmetilesterasas contenidas en el preparado enzimático, ha descendido hasta un valor de 3,7. A continuación el puré se homogeniza a 20 MPa en un aparato de pistones y seguidamente se pasteuriza en un intercambiador de calor de placas a 90°C durante 20 segundos, se enfría hasta 4°C y se envasa en condiciones higiénicas. El puré así obtenido se conserva en refrigeración (~3°C) hasta el momento de su consumo, en un plazo no superior a 2 meses.  The persimmons, the fresh marketing of the variety "Rojo Brillante" (Denomination of Origin "Ribera del Xuquer") are chopped into a knife mill and transformed into cremogenated in a screw-auger provided with a sieve with 0.4 mm perforations 0; The mass has 16% soluble solids and a pH of 5.8. To the freshly extracted puree is added 0.15% citric acid and 0.08% ascorbic acid; the pH of the mash thus formulated is 4.5. Next, 0.15% of a commercial carbohydrase cocktail obtained from Aspergillus aculeatus is added. The additives are mixed intimately with the persimmon puree and the dough is heated, evenly, until a temperature of 43 ° C is reached. The product is deaerated and kept at that temperature for 60 minutes. At the end of the incubation process, the apparent viscosity of the mash has passed from 4.2 Pa. Initial s up to 0.5 Pa. s. The pH of the puree, due to the activity of pectinmethyl esterases contained in the enzyme preparation, has decreased to a value of 3.7. The puree is then homogenized at 20 MPa in a piston apparatus and then pasteurized in a plate heat exchanger at 90 ° C for 20 seconds, cooled to 4 ° C and packaged under hygienic conditions. The puree thus obtained is kept refrigerated (~ 3 ° C) until the moment of consumption, in a period not exceeding 2 months.
Ejemplo 2.- Néctar de caqui esterilizado a alta temperatura - corto tiempo (UHT) . Example 2.- Nectar of high temperature sterilized persimmon - short time (UHT).
Los caquis, destrío de la comercialización en fresco de la variedad "Rojo Brillante" (Denominación de origen "Ribera del Xuquer") se trocean en un molino de cuchillas y se transforman en cremogenado en una pasadora de paletas con tamiz provisto de orificios de 0,4 mm 0. El puré obtenido, acidificado con un 0,10% de ácido cítrico y también con un 0,07% de ácido ascórbico, se incuba durante 30 minutos a 40°C con un preparado enzimático comercial de carbohidrasas obtenido de Aspergillus aculeatus (concentración 0,2%) . Al término de la incubación se le añade el mismo peso en agua, la sacarosa necesaria para alcanzar una concentración en sólidos solubles del 12% y el ácido cítrico preciso para reducir su pH hasta 3,5. Se disuelve el azúcar y el ácido y se mezclan íntimamente todos los ingredientes. El néctar así formulado se homogeniza a 20 MPa en un aparato de pistones para mejorar la estabilidad de la pulpa suspendida. Por último el néctar de caqui se esteriliza mediante un tratamiento UHT (por ejemplo, a 138°C durante 2 segundos) y se envasa en frío y en condiciones asépticas en envases de laminados múltiples. Este producto esterilizado es estable a temperatura ambiente y tiene una vida comercial de un año. Ejemplo 3.- Zumo de caqui estéril (UHT) en envasado aséptico. Los caquis, destrío de la comercialización en fresco de la variedad "Rojo Brillante" (Denominación de origen "Ribera del Xuquer") se trocean en un molino de cuchillas y se transforman en cremogenado en una pasadora de tornillo-sinfín provista de un tamiz con perforaciones de 0,7 mm 0. El puré se acidifica con 0,15% de ácido cítrico, se añade también 0,1% de ácido ascórbico y 0,1% de carbohidrasas comerciales de amplio expectro obtenidas de Aspergillus aculeatus. Se mezcla íntimamente todo, se calienta la masa a 45°C, se desairea, y se incuba el producto desaireado a 45°C durante 60 minutos. La mezcla se centrifuga para eliminar parte de la pulpa en suspensión y seguidamente se pasteuriza en un intercambiador de calor de placas a 138°C durante 2 segundos, se enfría hasta 4°C y se envasa en condiciones higiénicas en envases de laminados múltiples. El producto tiene una vida comercial de un año a temperatura ambiente. The persimmons, the fresh marketing of the "Rojo Brillante" variety (Denomination of Origin "Ribera del Xuquer") are chopped into a knife mill and transformed into cremogenated in a pallet sheeter with sieve provided with holes of 0 , 4 mm 0. The puree obtained, acidified with 0.10% citric acid and also with 0.07% ascorbic acid, is incubated for 30 minutes at 40 ° C with a commercial enzyme carbohydrase preparation obtained from Aspergillus aculeatus (0.2% concentration). At the end of the incubation the same weight in water is added, the sucrose necessary to reach a concentration in soluble solids of 12% and the precise citric acid to reduce its pH to 3.5. The sugar and acid dissolve and all ingredients are mixed intimately. The nectar thus formulated is homogenized at 20 MPa in a piston apparatus to improve the stability of the suspended pulp. Finally, the persimmon nectar is sterilized by a UHT treatment (for example, at 138 ° C for 2 seconds) and packaged cold and in aseptic conditions in multi-laminated packages. This sterilized product is stable at room temperature and has a commercial life of one year. Example 3.- Sterile persimmon juice (UHT) in aseptic packaging. The persimmons, the fresh marketing of the variety "Rojo Brillante" (Denomination of Origin "Ribera del Xuquer") are chopped into a knife mill and transformed into cremogenated in a screw-auger provided with a sieve with perforations of 0.7 mm 0. The puree is acidified with 0.15% citric acid, 0.1% ascorbic acid and 0.1% commercial broad-spectrum carbohydrases obtained from Aspergillus aculeatus are also added. Everything is mixed thoroughly, the dough is heated to 45 ° C, deaerated, and the deaerated product is incubated at 45 ° C for 60 minutes. The mixture is centrifuged to remove part of the pulp in suspension and then pasteurized in a plate heat exchanger at 138 ° C for 2 seconds, cooled to 4 ° C and packaged in hygienic conditions in multi-laminated containers. The product has a commercial life of one year at room temperature.
Ejemplo 4.- Puré de caqui estéril envasado en caliente en tarros de vidrio con tapa t ist-off .  Example 4.- Sterile persimmon puree hot packed in glass jars with t-off lid.
Los caquis, destrío de la comercialización en fresco de la variedad "Rojo Brillante" (Denominación de origen "Ribera del Xuquer") se trocean en un molino de cuchillas y se transforman en cremogenado en una pasadora de tornillo-sinfín provista de un tamiz con perforaciones de 0,4 mm 0. El puré se acidifica con 0,18% de ácido cítrico, se añade también 0,1% de ácido ascórbico y 0,1% de carbohidrasas comerciales de amplio expectro obtenidas de Aspergillus aculeatus . Se añade también un 0,5 % de proteínas de suero lácteo. Se mezcla íntimamente todo, se calienta la masa a 45°C, se desairea, y se incuba el producto desaireado a 45°C durante 60 minutos. Al término de este tiempo, el pH de la muestra ha descendido hasta 3,8. El producto se envasa en caliente (85°C) en tarros de vidrio, que se cierran inmediatamente con tapas twit-off . Se invierte la posición del envase para que el propio producto, ácido y caliente, además del cuerpo del envase esterilice también la tapa y se mantiene en esta posición dos minutos antes de llevar los envases (llenos y cerrados) al enfriador. Durante este tratamiento térmico se produce una hidrólisis parcial de los taninos condensados y polimerizados , pero los taninos solubles forman rápidamente complejos con la proteína añadida, evitándose de este modo que el producto final sea astringente. The persimmons, the fresh marketing of the variety "Rojo Brillante" (Denomination of Origin "Ribera del Xuquer ") is chopped into a knife mill and transformed into cremogenated in a screw-auger with a sieve with perforations of 0.4 mm 0. The puree is acidified with 0.18% citric acid, added also 0.1% of ascorbic acid and 0.1% of commercial carbohydrases of broad spectrum obtained from Aspergillus aculeatus, 0.5% of whey proteins are also added, all is mixed thoroughly, the mass is heated to 45 ° C, deaerate, and the deaerated product is incubated at 45 ° C for 60 minutes At the end of this time, the pH of the sample has dropped to 3.8. The product is hot packed (85 ° C) in jars. of glass, which are closed immediately with twit-off lids.The position of the container is reversed so that the product itself, acid and hot, in addition to the body of the container also sterilizes the lid and remains in this position two minutes before carrying the containers (full and closed) to the cooler during this work Thermal treatment produces a partial hydrolysis of condensed and polymerized tannins, but soluble tannins rapidly form complexes with the added protein, thus preventing the final product from being astringent.

Claims

REIVINDICACIONES
1 . Método de obtención de productos alimenticios derivados de caqui caracterizado porque comprende al menos las siguientes etapas :  one . Method of obtaining food products derived from persimmon characterized in that it comprises at least the following stages:
a) triturar frutos del caqui y tamizar hasta conseguir una pasta;  a) crush persimmon fruits and sift until a paste is obtained;
b) someter la pasta de caqui a incubación enzimática con una mezcla de aditivos que comprende al menos uno o más enzimas con actividad sobre pectinas y hemicelulosas , en una concentración comprendida entre 0.01% y 1% en peso respecto a la cantidad de pasta, incluidos ambos limites, a una temperatura igual o inferior a 50°C, y durante un tiempo comprendido entre 10 y 120 minutos, incluidos ambos limites; y  b) subjecting the persimmon paste to enzymatic incubation with a mixture of additives comprising at least one or more enzymes with activity on pectins and hemicelluloses, in a concentration between 0.01% and 1% by weight with respect to the amount of pasta, including both limits, at a temperature equal to or less than 50 ° C, and for a time between 10 and 120 minutes, including both limits; Y
c) someter la pasta de caqui a un tratamiento térmico de conservación .  c) subject the persimmon paste to a heat conservation treatment.
2 . Método de acuerdo con la reivindicación 1, caracterizado por que el al menos un enzima es del tipo carbohidrasa, de origen fúngico o bacteriano. 2 . Method according to claim 1, characterized in that the at least one enzyme is of the carbohydrase type, of fungal or bacterial origin.
3 . Método de acuerdo con la reivindicación 2, caracterizado por que el al menos un enzima del tipo carbohidrasa está seleccionado dentro del grupo compuesto por enzimas con actividad pectinliasa, poligalacturonasa, ramnogalacturonasa, arabinasa, endoglucanasa, mannasa, xilanasa y celobiasa y cualquier combinación de las mismas . 3 . Method according to claim 2, characterized in that the at least one enzyme of the carbohydrase type is selected from the group consisting of enzymes with pectinliase, polygalacturonase, ramnogalacturonase, arabinase, endoglucanase, mannose, xylanase and cellobiase activity and any combination thereof .
4. Método de acuerdo con una cualquiera de las reivindicaciones 1 a 3, caracterizado por que la mezcla de aditivos comprende al menos uno de los siguientes aditivos, cualquier combinación de ellos o de ellos con al menos un enz ima : al menos un acidulante, en una proporción en peso respecto al total de la mezcla comprendida entre 0.01% y 0.5%, incluidos ambos limites; Method according to any one of claims 1 to 3, characterized in that the mixture of additives comprises at least one of the following additives, any combination of them or of them with at least one enzyme ima: at least one acidulant, in a proportion by weight with respect to the total of the mixture comprised between 0.01% and 0.5%, including both limits;
- un aditivo alimentario antioxidante, en una proporción en peso respecto al total de la mezcla comprendida entre - an antioxidant food additive, in a proportion by weight with respect to the total of the mixture between
0.01% y 0.3%, incluidos ambos limites; y 0.01% and 0.3%, including both limits; Y
- un segundo aditivo alimentario de naturaleza proteica, en una proporción en peso respecto al total de la mezcla comprendida entre 0.01% y 2%, incluidos ambos limites.  - a second food additive of a protein nature, in a proportion by weight with respect to the total of the mixture comprised between 0.01% and 2%, including both limits.
5 . Método de acuerdo con la reivindicación 4, caracterizado por que el acidulante es ácido cítrico. 5 . Method according to claim 4, characterized in that the acidulant is citric acid.
6 . Método de acuerdo con una cualquiera de las reivindicaciones 4 o 5, caracterizado por que el aditivo alimentario es ácido ascórbico o sus derivados. 6. Method according to any one of claims 4 or 5, characterized in that the food additive is ascorbic acid or its derivatives.
7 . Método de acuerdo con una cualquiera de las reivindicaciones 4 a 6, caracterizado por que el segundo aditivo alimentario, de naturaleza proteica, es una proteína hidrosoluble , termoestable y estable a pH ácido. 7. Method according to any one of claims 4 to 6, characterized in that the second food additive, of a protein nature, is a water-soluble, heat-stable and stable protein at acidic pH.
8 . Método de acuerdo con una cualquiera de las reivindicaciones anteriores, caracterizado por que la mezcla de pasta de caqui triturada y tamizada y aditivos presenta la siguiente formulación, en proporción en peso respecto al total de la mezcla: 8. Method according to any one of the preceding claims, characterized in that the mixture of crushed and sifted persimmon paste and additives has the following formulation, in proportion by weight with respect to the total of the mixture:
Enzimas: carbohidrasas de amplio espectro, con especial actividad pectolítica: 0.2%  Enzymes: broad spectrum carbohydrases, with special pectolytic activity: 0.2%
Ácido ascórbico: 0.1%  Ascorbic acid: 0.1%
Acido cítrico: 0.3%  Citric Acid: 0.3%
Proteínas hidrosolubles : 0.4%  Water soluble proteins: 0.4%
Pasta de caqui: 99% Persimmon Paste: 99%
9. Método de acuerdo con una cualquiera de las reivindicaciones anteriores, caracterizado por que la pasta tamizada se somete a desaireación antes de la incubación enz imática . 9. Method according to any one of the preceding claims, characterized in that the sieved pulp is subjected to deaeration before enzymatic incubation.
10. Método de acuerdo con una cualquiera de las reivindicaciones anteriores, caracterizado por que el tratamiento térmico de conservación es seleccionado entre esterilización o pasteurización. 10. Method according to any one of the preceding claims, characterized in that the thermal conservation treatment is selected from sterilization or pasteurization.
11. Método de acuerdo con la reivindicación 10, caracterizado por que el tratamiento térmico de conservación se realiza a una temperatura comprendida entre 85°C y 95°C durante un tiempo comprendido entre 15 y 30 segundos, incluidos ambos limites para ambos parámetros, cuando son productos pasteurizados; a una temperatura comprendida entre 130°C y 150°C durante un tiempo comprendido entre 1 y 10 segundos, incluidos ambos limites para ambos parámetros, cuando se trata de productos esterilizados UHT; o a temperaturas comprendidas entre 85°C y 95 °C durante un tiempo comprendido entre 1 y 3 minutos, incluidos ambos limites para ambos parámetros, cuando se trata de productos esterilizados por envasado, antes de proceder al enfriamiento final del producto envasado. 11. Method according to claim 10, characterized in that the thermal conservation treatment is carried out at a temperature between 85 ° C and 95 ° C for a time between 15 and 30 seconds, including both limits for both parameters, when they are pasteurized products; at a temperature between 130 ° C and 150 ° C for a time between 1 and 10 seconds, including both limits for both parameters, when dealing with UHT sterilized products; or at temperatures between 85 ° C and 95 ° C for a time between 1 and 3 minutes, including both limits for both parameters, when dealing with products sterilized by packaging, before proceeding to the final cooling of the packaged product.
12. Método de acuerdo con una cualquiera de las reivindicaciones anteriores, caracterizado por que tras la incubación y antes de someterse a tratamiento térmico de conservación, la pasta incubada con aditivos se somete a una etapa seleccionada dentro del grupo compuesto por: mezcla con al menos otro zumo de fruta; mezcla con leche y derivados lácteos, con o sin zumos de fruta; o mezcla con agua, ácido cítrico y azúcar. 12. Method according to any one of the preceding claims, characterized in that after incubation and before being subjected to heat conservation treatment, the paste incubated with additives is subjected to a stage selected within the group consisting of: mixing with at least other fruit juice; mix with milk and dairy products, with or without fruit juices; or mix with water, citric acid and sugar.
13. Método de acuerdo con una cualquiera de las reivindicaciones anteriores, caracterizado por que tras la incubación y antes de someterse a tratamiento térmico de conservación, el puré incubado con aditivos se somete a una etapa seleccionada entre: homogeneización, centrifugación o una combinación de ambas . 13. Method according to any one of the preceding claims, characterized in that after incubation and before being subjected to heat preservation treatment, the puree incubated with additives is subjected to a step selected from: homogenization, centrifugation or a combination of both .
14. Método de acuerdo con una cualquiera de las reivindicaciones anteriores, caracterizado por que tras la incubación y antes de someterse a tratamiento térmico de conservación, la pasta incubada con aditivos se somete a tratamientos para reducir el tamaño de partícula o el contenido en sólidos. 14. Method according to any one of the preceding claims, characterized in that after incubation and before being subjected to thermal preservation treatment, the paste incubated with additives is subjected to treatments to reduce the particle size or solids content.
15. Método de acuerdo con una cualquiera de las reivindicaciones anteriores, caracterizado por que el producto derivado del caqui se envasa mediante una de las etapas seleccionadas dentro del grupo compuesto: envasado en frío en condiciones higiénicas; envasado en frío en condiciones asépticas; y envasado en caliente en tarros. 15. Method according to any one of the preceding claims, characterized in that the product derived from persimmon is packaged by one of the selected stages within the composite group: cold packed under hygienic conditions; cold packaging in aseptic conditions; and hot packed in jars.
16. Producto derivado del caqui obtenible a partir del método descrito en una cualquiera de las reivindicaciones 1 a 15. 16. Product derived from persimmon obtainable from the method described in any one of claims 1 to 15.
17. Producto derivado del caqui según la reivindicación 16, caracterizado por que es zumo, mermelada, puré o néctar de caqui . 17. Product derived from persimmon according to claim 16, characterized in that it is juice, jam, puree or nectar of persimmon.
18. Producto derivado del caqui según una de las reivindicaciones 16 o 17, caracterizado por que está mezclado con al menos un producto derivado de otra fruta, leche o derivado lácteo. 18. Product derived from persimmon according to one of claims 16 or 17, characterized in that it is mixed with at least one product derived from another fruit, milk or milk derivative.
PCT/ES2012/070180 2011-03-25 2012-03-21 Persimmon-derived food products and production method thereof WO2012131129A1 (en)

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Publication number Priority date Publication date Assignee Title
CN103637327A (en) * 2013-12-26 2014-03-19 天津农科食品生物科技有限公司 Persimmon full-fruit puree and processing method thereof
WO2016126182A1 (en) * 2015-02-06 2016-08-11 Berries By Astrid Ab A method for producing a purée for a smoothie
CN109287993A (en) * 2018-10-30 2019-02-01 佛山市木记信息技术有限公司 A kind of method for processing persimmo

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US573887A (en) * 1896-12-29 Ignatz georg kraits
JPS61170374A (en) * 1985-01-19 1986-08-01 Yuutoku Yakuhin Kogyo Kk Production of astringent persimmon juice
JPS633778A (en) * 1986-06-23 1988-01-08 Ehime Pref Gov Seika Nogyo Kyodo Kumiai Rengokai Production of persimmon juice
JPS6460340A (en) * 1987-05-19 1989-03-07 Keiichiro Murofushi Production of persimmon jam
KR20010025936A (en) * 1999-09-01 2001-04-06 왕정환 The Method of making water sweet persimnon and sweet persimmon pure.
KR20080086591A (en) * 2007-03-23 2008-09-26 김육용 Ripe persimmon juice and method as the same and persimmon drink
KR20090013475A (en) * 2007-08-02 2009-02-05 서강영 Process for making beverage from sweet persimmon
WO2010007869A1 (en) * 2008-07-15 2010-01-21 バイオボックス株式会社 Method for producing processed foods and processed foods

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Publication number Priority date Publication date Assignee Title
US573887A (en) * 1896-12-29 Ignatz georg kraits
JPS61170374A (en) * 1985-01-19 1986-08-01 Yuutoku Yakuhin Kogyo Kk Production of astringent persimmon juice
JPS633778A (en) * 1986-06-23 1988-01-08 Ehime Pref Gov Seika Nogyo Kyodo Kumiai Rengokai Production of persimmon juice
JPS6460340A (en) * 1987-05-19 1989-03-07 Keiichiro Murofushi Production of persimmon jam
KR20010025936A (en) * 1999-09-01 2001-04-06 왕정환 The Method of making water sweet persimnon and sweet persimmon pure.
KR20080086591A (en) * 2007-03-23 2008-09-26 김육용 Ripe persimmon juice and method as the same and persimmon drink
KR20090013475A (en) * 2007-08-02 2009-02-05 서강영 Process for making beverage from sweet persimmon
WO2010007869A1 (en) * 2008-07-15 2010-01-21 バイオボックス株式会社 Method for producing processed foods and processed foods

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103637327A (en) * 2013-12-26 2014-03-19 天津农科食品生物科技有限公司 Persimmon full-fruit puree and processing method thereof
WO2016126182A1 (en) * 2015-02-06 2016-08-11 Berries By Astrid Ab A method for producing a purée for a smoothie
CN109287993A (en) * 2018-10-30 2019-02-01 佛山市木记信息技术有限公司 A kind of method for processing persimmo

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