JPH0665282B2 - Manufacturing method of persimmon jam - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing persimmon jam. More specifically, it relates to a method for producing a jam from astringent persimmon.

BACKGROUND ART Persimmon contains a large amount of vitamins A (carotene) and C, and also contains a large amount of vitamins B ₁ and B ₂ . Therefore, persimmon has long been known to be a very excellent fruit as a source of vitamins. However, the consumption of persimmons has been decreasing in recent years due to westernization of eating habits, changes in taste, and the like, and this tendency is particularly observed in dried persimmons obtained from astringent persimmons and persimmons that have been demographically astringent.

In addition, it has been attempted to produce jam from persimmons with the intention of effectively utilizing persimmons that are rich in nutritional value. Examples of the method for producing such a persimmon jam include a method in which the astringent persimmon is dried for 15 to 16 days, then steamed and mashed, water is added, and then boiled (Patent No. 101873), and the tannin-decomposing enzyme solution is used. A method of crushing after immersing in water, adding citric acid and acidic polymerized phosphate, and concentrating by heating (JP-B-39-25631),
After immersing astringent persimmon in alcohol, etc., add sugar and pectic acid, and then add alcohol and organic acid to boil (JP-A-51-156623) and minced the flesh of dried persimmon and boil with water The method is known.

Among these conventional methods, those involving liquid treatment with alcohol, enzyme, or the like for deastringency tend to leave the astringent solution in the jam, which may impair the flavor of the jam. In addition, any of the above-mentioned conventional methods, particularly those that first dry astringent persimmons and those that use dried persimmons, the pulp is hard, and in order to form a jam, the pulp is chopped, crushed, crushed, etc. Subsequent processing such as heating and boiling is indispensable, and therefore various instruments and processing steps were required.

The present inventor has been conducting research for many years for the purpose of effectively utilizing persimmons whose consumption tends to decrease, particularly astringent persimmons, and moreover, easily producing processed foods with good flavor and taste from astringent persimmons. It was As a result, it was found that the astringent persimmon is deastringent when it is frozen and stored, and further that the frozen thawed persimmon is thawed and has a soft pulp, which is particularly suitable for the production of jam, leading to the completion of the present invention. Ivy. That is, the present invention is a method for producing a jam by freezing and storing astringent persimmons, de-astringently, thawing, and then crushing the pulp.

In the present invention, all types of astringent persimmons can be used as astringent persimmons, and the types thereof are not limited. For example, varieties such as "Hiratanenashi", "Yomizo", "Fuji", "Gionbo", "Miyazaki Mutanen", "Atago", "Dogamimineya", "late years shrine", etc. are required for astringency. It is preferable because the period is relatively short. It is also convenient to use the astringent persimmon that does not have "seeds" because it eliminates the need to remove the "seeds" when manufacturing a jam.

Freezing and deastringency of astringent persimmons are usually performed by storing the astringent persimmons at a temperature of 0 ° C to -80 ° C for 10 to 90 days. The optimum temperature for deastringency and the number of days for storage differ depending on the variety of persimmons. For example, when frozen and stored at -25 ° C, "Yomizo" is about 15 days, and "Miyazaki Annuclear" is 25 days. Then, "Hiratanashi" will be astringent in about 35 days. Alternatively, the astringent persimmon may be vacuum-packed and then frozen and stored for deastringency. It is preferable to put the astringent persimmon in water or ice water and freeze it together with the water to remove the astringent, because the color of the persimmon does not change and the astringent persimmon can be removed.

In the present invention, deastringency of astringent persimmon is carried out by simply storing in a frozen state without using an astringent treating agent such as alcohol or tannin degrading enzyme. Is not contained, the flavor and taste of persimmon are not impaired.

Next, thaw the persimmons that have been frozen and stored and have been astringent. As a thawing method, for example, a frozen persimmon is left under refrigeration or at room temperature for thawing, a method for thawing by immersing in water or warm water, a method for thawing using high-frequency heating, and other heating methods. Any of the conventional thawing methods such as the thawing method can be adopted. However, it is necessary to select the thawing method and conditions so that the flavor and taste of persimmon are not impaired and thawing does not take an excessive amount of time. The flesh of the thawed persimmon is softer than before thawing, and the subsequent crushing process can be performed easily. Unless the crushing process becomes difficult,
The defrosting process may be terminated while the frozen state remains partially, and the next crushing process may be performed.

The flesh of the persimmon that has been thawed and tenderly softened is then crushed into a jam. After removing persimmon skin, scabbard, seeds, cores, etc., the pulp may be crushed to form a jam, or the thawed persimmon may be crushed as a whole. When the whole is crushed, the flesh of the persimmon after thawing can be easily crushed by softening it, while the scallions, skins, seeds, cores, etc. are still hard and tough and difficult to crush, so the method of crushing ,
By selecting the conditions and the like, it is possible to crush only the flesh, and the crushed and finely flesh can be easily separated from a hard portion such as a sword. As a crushing method, a method of crushing by hand using a spatula or the like and a method of crushing by machine using a crusher or a mixer can be employed. When the thawed persimmon is crushed as a whole, the pulp is cut with a sieve that selectively passes only the pulp that has been crushed to form a paste.
It is better to separate it from the core.

When the crushed pulp is further strained, a finer persimmon jam is obtained.

Thus, in the present invention, it is possible to produce a persimmon jam with excellent flavor and taste by a very simple method of deastringency by freezing storage, thawing and crushing of pulp.
It is possible to omit the use of a treatment agent for destringing as in the prior art, the use of a treatment process or equipment for making the hard pulp fine, the addition of water or the heat treatment for making the pulp jam. .

In addition, the astringent persimmon contains a large amount of sugar by itself, and the resulting persimmon jam has sufficient sweetness by itself, so that a sufficiently sweet jam can be prepared without adding other sweeteners. can get.

As described above, in the present invention, a sufficiently delicious sweet persimmon jam can be obtained without heating or addition of a sweetener or the like, but if necessary, heat treatment for sterilization or the like can be performed. There is no problem, and the flavor and taste of persimmon jam can be adjusted, and in order to improve the taste, sugars, flavors, citric acid, tartaric acid, malic acid, acetic acid and other organic acids can be added. Further, in the present invention, other additives such as antiseptics and discoloration inhibitors which are permitted as food additives can be added.

EFFECTS OF THE INVENTION In the present invention, deastringency by freezing storage of astringent persimmon, subsequent thawing, by a very simple method of crushing the pulp that is soft and smooth as a result of thawing, excellent flavor and taste, and rich in vitamins The nutritious jam that is contained can be produced from astringent persimmon.

Examples of the present invention will be shown below, but the present invention is not limited thereto.

Example 1 "Hiratanenashi" was placed in a freezer whose temperature was adjusted to -25 ° C, and 3
Stored for 5 days. Then, it was taken out from the freezer and left at room temperature of 20 ° C. for 8 hours to be thawed. The pulp was crushed using a wooden spatula and separated from the hard parts such as scallops, skins, seeds and cores. When the crushed flesh was strained in the back strainer, a smooth and tasty sweet persimmon jam was obtained.

Example 2 When the pulp of the persimmons crushed in Example 1 was further strained with lemon juice, a persimmon jam with a good acidity was obtained.

Example 3 In Example 1, sodium phosphate was added to the pulp of crushed persimmons.
When 0.3% by weight and 0.2% by weight of citric acid were added to a bottle that had been heat-sterilized in advance, the bottle was heat-sterilized for 10 minutes using steam at 110 ° C. I got a jam.

Example 4 "Miyazaki seedless" was stored in a freezer whose temperature was controlled at -75 ° C for 35 days to eliminate astringency. Then, remove it from the freezer, subject it to high-frequency heating and thawing, remove the scallions, skins, seeds, and cores and crush the pulp with a crusher roll to obtain a persimmon jam with excellent flavor and taste. It was

Example 5 A persimmon jam having a good taste was produced in the same manner as in Example 4 except that "Miyazaki seedless" was stored in a freezer at -12 ° C for 40 days.

Example 6 A persimmon jam having a good taste was produced in the same manner as in Example 5 except that "Yomizo" was stored in a freezer whose temperature was adjusted to -25 ° C for 15 days.

Example 7 “Four grooves” were stored in a freezer whose temperature was controlled in the range of −3 ° C. to −2 ° C. for 90 days, deastringent, and then taken out from the freezer.
This was placed in water having a water temperature of 16 ° C. and thawed. Then, the peeled, flesh, seeds and core-removed pulp was placed in a mixer and crushed to obtain a tasty jam.

Example 8 A jam was produced in the same manner as in Example 7 except that "Yomizo" was placed in water, frozen together with water at -5 ° C and stored for 90 days to eliminate astringency. No persimmon jam was obtained.

Claims (1)

[Claims] [Claim 1] Astringent persimmon is frozen and stored to remove the astringency, and then thawed.
Then, crushing the flesh to produce a jam.