JP2014076025A - Astringent persimmon processed food and manufacturing method thereof - Google Patents
Astringent persimmon processed food and manufacturing method thereof Download PDFInfo
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Abstract
Description
本発明は、渋柿の果実を用いたドライフルーツ様の新規な加工食品及びその製造方法に関する。 The present invention relates to a novel processed food such as dried fruit using astringent fruit and a method for producing the same.
柿は、一般に、甘柿と渋柿とに大別できる。甘柿は、渋味が少ないため、そのままでも食べられるが、渋柿は、渋味が強く、そのままでは食べることができない。 In general, persimmon can be broadly divided into candy and astringent. Since sweet potato has less astringency, it can be eaten as it is, but astringent has a strong astringency and cannot be eaten as it is.
その渋味の原因は、渋柿に含まれる可溶性(水溶性)タンニンである。可溶性タンニンは、縮合すると、渋味を感じない不溶性タンニンに変性する。 The cause of the astringency is soluble (water-soluble) tannin contained in the astringency. Soluble tannins are denatured when condensed to insoluble tannins that do not feel astringent.
そこで、渋柿を食用に用いる場合には、一般に、炭酸ガスやアルコール等を用いて、渋柿に含まれる可溶性タンニンを縮合させる「渋抜き」(脱渋処理)が行われている。 Therefore, when using astringents for food, generally, “astringency removal” (de-astringency treatment) is performed in which soluble tannin contained in the astringents is condensed using carbon dioxide gas or alcohol.
ところが、不溶性タンニンは、加熱すると可溶性タンニンに戻るため(渋戻り)、渋抜きを行った渋柿であっても、加工処理等で加熱すると再び渋味が生じて風味が損なれる。従って、渋柿を加工する際、安易に加熱できないという不利がある。 However, since insoluble tannin returns to soluble tannin when heated (astringent return), even if it is an astringent from which astringency has been removed, astringency occurs again and the flavor is impaired when heated by processing or the like. Therefore, when processing astringency, there is a disadvantage that it cannot be easily heated.
渋柿を用いた加工食品としては、干し柿が広く知られている。 Dried persimmon is widely known as a processed food using astringency.
干し柿は、例えば、収穫した渋柿を軒先に吊すなどして天日乾燥を行い、その水分を減少させることによって作られる。乾燥により、可溶性タンニンは不溶性タンニンに変性するため、渋味を感じなくなる。その結果、渋柿本来の甘味が際だつようになり、独特の風味を有する干し柿が得られる。 Dried persimmons are made by, for example, drying the sun by hanging harvested astringents around the eaves and reducing the water content. By drying, soluble tannin is denatured into insoluble tannin, so that it does not feel astringent. As a result, the original sweetness of astringents becomes prominent, and dried persimmons with a unique flavor can be obtained.
日本の場合、柿の収穫時期は10月前後の一定期間に限られる。また、干し柿は、カビ等の微生物が繁殖して変質するおそれがあるため、冷凍保存等しない限り長期保存はできない。そのため、干し柿は、流通する時期が限られた季節限定食品としての感が強い。 In Japan, the harvest time of straw is limited to a certain period around October. Dried persimmons cannot be stored for a long time unless they are frozen and stored because there is a risk that microorganisms such as mold will grow and change in quality. For this reason, dried persimmons have a strong feeling as seasonal foods with limited time for distribution.
本発明に関する先行技術として、例えば、特許文献1,2がある。 As prior arts related to the present invention, there are, for example, Patent Documents 1 and 2.
特許文献1には、短時間で行える渋柿の脱渋方法が開示されている。具体的には、密閉タンク内に渋柿をセットし、減圧しながら渋柿にマイクロ波を照射する。減圧によって渋柿は約40℃に維持される。その後、炭酸ガスやアルコールガスをタンク内で噴霧し、これらガスを渋柿に浸透させている。 Patent Document 1 discloses a method for removing astringency that can be performed in a short time. Specifically, astringency is set in an airtight tank, and microwaves are irradiated to the astringency while decompressing. The astringency is maintained at about 40 ° C. by decompression. Then, carbon dioxide gas or alcohol gas is sprayed in the tank, and these gases are permeated into astringency.
特許文献2には、干し柿の製造時期が調整できる渋柿の処理方法が開示されている。具体的には、皮を剥いた渋柿を冷凍保存し、適宜解凍して乾燥を行うことで、干し柿の製造時期を調整している。 Patent Document 2 discloses a processing method for astringency that can adjust the production time of dried straw. Specifically, the peeled astringents are stored frozen, appropriately thawed and dried to adjust the production time of the dried persimmons.
上述したように、渋柿は、収穫時期が限られるうえ、加工食品の素材として扱い辛い特徴がある。そのため、渋柿を用いた加工食品の種類は多くない。 As described above, astringents have a limited harvest time and are difficult to handle as processed food materials. Therefore, there are not many types of processed foods using astringency.
そこで、本発明の目的は、常温で長期保存が可能な、渋柿の新規加工食品を提供することにある。 Accordingly, an object of the present invention is to provide a new processed food for astringency that can be stored at room temperature for a long period of time.
本発明は、渋柿を用いた加工食品の製造方法であり、次の6つのステップを含むことを特徴とする。 The present invention is a method for producing processed foods using astringency, and includes the following six steps.
第1のステップでは、生の渋柿を脱渋処理して、当該渋柿に含まれる可溶性タンニンを不溶化させる。第2のステップでは、脱渋処理した前記渋柿を冷凍する。第3のステップでは、凍結状態の前記渋柿を切り分ける。第4のステップでは、切り分けた前記渋柿を、冷蔵下で糖液に一次浸漬する。第5のステップでは、一次浸漬した前記渋柿を、38℃以下で減圧しながら糖液に二次浸漬する。そして、第6のステップでは、二次浸漬した前記渋柿を、38℃以下で乾燥させる。 In the first step, the raw astringency is removed and the soluble tannin contained in the astringency is insolubilized. In the second step, the astringent that has been subjected to the astringent treatment is frozen. In the third step, the frozen astringency is cut out. In the fourth step, the cut astringent is primarily immersed in the sugar solution under refrigeration. In the fifth step, the astringent soaked in the primary soaking is secondary soaked in the sugar solution while reducing the pressure at 38 ° C. or lower. In the sixth step, the astringent soaked in the second stage is dried at 38 ° C. or lower.
この製造方法によれば、脱渋処理後は、高くても38℃以下に維持されている。38℃以下であれば、渋戻りによって渋味が生じるおそれはない。従って、渋味を感じずに柿独特の風味が味わえる加工食品を得ることができる。 According to this manufacturing method, the temperature is maintained at 38 ° C. or lower after the de-astringency treatment. If it is 38 degrees C or less, there is no possibility that astringency may arise by astringent return. Therefore, it is possible to obtain a processed food that can be tasted with a unique flavor without feeling astringency.
処理の途中で渋柿は冷凍されるので、品質を維持したまま長期保存が可能になる。従って、製造時期の調整が可能になり、年間を通じた計画的生産が実現できる。 Astringents are frozen in the middle of processing, allowing long-term storage while maintaining quality. Therefore, the production time can be adjusted, and planned production throughout the year can be realized.
糖液に渋柿を浸漬することにより、風味等が改良でき、常温での保存性が確保することができる。更に、糖液の浸漬を2段回に分けることで、低温下であっても高糖度の糖液を効率よく渋柿に浸透させることができる。 By soaking astringency in a sugar solution, flavor and the like can be improved, and preservation at room temperature can be ensured. Furthermore, by dividing the immersion of the sugar solution into two stages, the sugar solution having a high sugar content can be efficiently permeated into astringency even at a low temperature.
例えば、前記第4のステップで用いられる糖液に乳酸カルシウムを添加してもよい。 For example, calcium lactate may be added to the sugar solution used in the fourth step.
そうすれば、渋柿の過度な軟化が防止でき、形くずれを抑制できる。 If it does so, excessive softening of an astringency can be prevented and deformation | transformation can be suppressed.
例えば、前記第4のステップにおいて、前記渋柿は、0℃〜10℃の温度範囲に保持された糖液に10時間〜24時間浸漬されるようにするとよい。 For example, in the fourth step, the astringent may be immersed in a sugar solution maintained in a temperature range of 0 ° C. to 10 ° C. for 10 hours to 24 hours.
そうして渋柿を緩慢解凍すれば、渋柿の組織が破壊され軟化する。その結果、糖液が渋柿に浸透し易くなり、低温のために流動性が低下した糖液でも、10時間〜24時間浸漬させるだけで、渋柿の全体に糖液を行き渡らせることができる。 If you slowly thaw the astringent, the astringent tissue will be destroyed and softened. As a result, the sugar solution can easily permeate the astringency, and even if the sugar solution has low fluidity due to low temperature, the sugar solution can be spread throughout the astringency by simply immersing it for 10 to 24 hours.
第5のステップの糖液には、前記第4のステップの糖液よりも糖度の高い糖液を用いるのが好ましい。 It is preferable to use a sugar solution having a higher sugar content than the sugar solution of the fourth step as the sugar solution of the fifth step.
そうすれば、高糖度の糖液を、渋柿の全体に均等に短時間で浸透させることができる。
上述した製造方法を用いて製造された渋柿の加工食品の水分活性は0.7以下にするのが好ましい。
Then, the sugar solution having a high sugar content can be uniformly permeated into the entire astringency in a short time.
It is preferable that the water activity of the processed food of astringency produced using the production method described above is 0.7 or less.
そうすれば、常温での長期保存が可能になり、利便性が向上する。 Then, long-term storage at room temperature is possible, and convenience is improved.
本発明によれば、年間を通じて製造可能な新規な渋柿の加工食品を得ることができる。 According to the present invention, it is possible to obtain a novel processed food for astringency that can be manufactured throughout the year.
<柿菓子の製造方法>
図1に、本発明に係る渋柿の新規な加工食品(ドライフルーツ様の柿菓子)の製造工程を表したフローチャートを示す。以下、このフローチャートを参照しながら本実施形態を詳細に説明する。ただし、以下の説明は、本質的に例示に過ぎず、本発明、その適用物あるいはその用途を制限するものではない。
<Method of manufacturing candy>
FIG. 1 is a flowchart showing a manufacturing process of a novel processed food (dried fruit-like candy) according to the present invention. Hereinafter, this embodiment will be described in detail with reference to this flowchart. However, the following description is merely illustrative in nature and does not limit the present invention, its application, or its use.
(原料)
原料には、生の渋柿の果実が用いられる。生の渋柿であればその品種や産地は問わない。また、そのサイズや成熟度についても求める品質に応じて適宜選択できる。
(material)
Raw astringent fruit is used as the raw material. If it is a raw astringent, the kind and production place are not ask | required. In addition, the size and maturity can be appropriately selected according to the required quality.
(第1のステップ)
生の渋柿に含まれる可溶性タンニンを不溶化させるため、脱渋処理を行う(ステップS1)。脱渋処理は、干し柿の製造時に用いられている。例えば、炭酸ガス処理やアルコール処理、温湯処理等、様々な脱渋処理方法が存在する。本方法においては、干し柿と同様、おいしく食べることができるレベルに渋味が低減できるのであればよく、いずれの脱渋処理方法も適用可能である。
(First step)
In order to insolubilize the soluble tannin contained in the raw astringency, de-astringency processing is performed (step S1). The astringent treatment is used in the production of dried persimmons. For example, there are various methods for removing astringency such as carbon dioxide gas treatment, alcohol treatment, and hot water treatment. In this method, it is sufficient that the astringency can be reduced to a level at which it can be eaten deliciously, as with dried persimmons, and any de-astringency treatment method can be applied.
本ステップでは、渋柿のカット処理等は行われず、収穫時の形態(球形の果実の状態)が保持される。 In this step, astringency cut processing or the like is not performed, and the form at harvest (spherical fruit state) is maintained.
(第2のステップ)
脱渋処理した渋柿を冷凍する(ステップS2)。具体的には、脱渋処理した渋柿の果実をそのままの状態で0℃以下、好ましくは−20℃以下の温度の環境下に置き、凍結させる。凍結することにより、渋柿の長期保存が可能になる。
(Second step)
The astringent that has been subjected to the astringent processing is frozen (step S2). Specifically, the astringent fruit that has been subjected to the astringent treatment is placed in an environment of 0 ° C. or lower, preferably −20 ° C. or lower as it is, and frozen. Freezing allows long-term storage of astringency.
従って、渋柿の収穫時期に本ステップまでの処理を行い、十分量の渋柿を冷凍保存しておく。そうすることで、製造時期の調整が可能になり、年間を通じた計画的生産が実現できる。収穫時の形態のままで凍結するので、凍結保存中の品質劣化が抑制できるし、大量であっても容易に取り扱うことができる。 Therefore, the processing up to this step is performed at the harvest time of the astringency, and a sufficient amount of astringency is stored frozen. By doing so, it is possible to adjust the production time and realize planned production throughout the year. Since it freezes in the form at the time of harvest, quality deterioration during cryopreservation can be suppressed, and even a large amount can be handled easily.
(第3のステップ)
凍結状態の渋柿を切り分ける(ステップS3)。具体的には、凍結した渋柿を、その凍結状態を維持し得る温度環境下で、例えば8等分に切り分けて一口サイズの大きさにカットする。凍結により渋柿は硬化しているため、組織を破壊することなく任意のサイズに容易にカットできる。
(Third step)
The frozen astringency is cut out (step S3). Specifically, the frozen astringency is cut into, for example, eight equal parts under a temperature environment where the frozen state can be maintained. Since the astringent is hardened by freezing, it can be easily cut into any size without destroying the tissue.
低温下での処理であるため、微生物汚染による品質劣化も防ぐことができる。万全を期すために、切り分けた渋柿を、短時間、アルコールに浸漬するアルコール浸漬処理を追加してもよい。 Since the treatment is performed at a low temperature, quality deterioration due to microbial contamination can be prevented. For completeness, an alcohol dipping treatment may be added in which the cut astringent is dipped in alcohol for a short time.
(第4のステップ)
切り分けた渋柿(カット渋柿ともいう)を、冷蔵下で緩慢解凍しながら糖液に一次浸漬する(ステップS4)。具体的には、凍結状態にあるカット渋柿を、例えば、0℃〜10℃の冷蔵環境の下で、同温度に保持された糖液に、10時間〜24時間浸漬させる。
(Fourth step)
The cut astringents (also called cut astringents) are primarily immersed in the sugar solution while being slowly thawed under refrigeration (step S4). Specifically, the cut astringent in a frozen state is immersed in a sugar solution maintained at the same temperature in a refrigerated environment of 0 ° C. to 10 ° C. for 10 hours to 24 hours, for example.
カット渋柿を糖液に浸漬することにより、風味や食感の改良を行うとともに、常温での保存性を確保する。 By immersing cut astringency in sugar solution, flavor and texture are improved and preservation at room temperature is ensured.
すなわち、渋柿の渋味は、脱渋処理だけでは完全に除去できない。それに対し、渋柿の糖度を高めることで渋味がマスキングされ、渋柿特有の風味だけを活かすことができる。また、渋柿に高濃度の糖液を付与することで、乾燥後に独特の軟らかな物性が得られる。更に、水分活性の低下により、保存性を高めることができる。 That is, the astringent taste of astringency cannot be completely removed only by de-astringency processing. On the other hand, by increasing the sugar content of astringency, the astringency is masked, and only the flavor unique to astringency can be utilized. In addition, by giving a high concentration sugar solution to astringency, unique soft physical properties can be obtained after drying. Furthermore, preservability can be improved by reducing the water activity.
ところが、最初から高糖度の糖液に浸漬すると、元々濃度が高くて糖液の流動性が低くなっているところに、低温で処理されるため、更に糖液の流動性が低下する。従って、単に浸漬するだけでは、カット渋柿の中心部まで糖液を安定して浸透させることはできない。 However, when immersed in a sugar solution with a high sugar content from the beginning, the fluidity of the sugar solution is further reduced because it is processed at a low temperature where the concentration is originally high and the fluidity of the sugar solution is low. Therefore, it is not possible to stably infiltrate the sugar solution up to the center of the cut astringency simply by dipping.
そこで、本方法では、カット渋柿の全体に高糖度の糖液を行き渡らせるために、所望する高糖度の糖液に浸漬する前に、それよりも糖度の低い糖液に予備的に浸漬する2段階浸漬を採用している。 Therefore, in this method, in order to spread the sugar solution having a high sugar content throughout the cut astringency, the solution is preliminarily immersed in a sugar solution having a lower sugar content before being immersed in the sugar solution having the desired high sugar content. Step immersion is adopted.
本ステップでの糖液(一次糖液)としては、例えば糖度が25〜35(%)の範囲にある糖液が使用でき、その種類は問わない。例えば、ショ糖やブドウ糖、果糖、麦芽糖、還元でんぷん糖化物、さらにはトレハロース、ソルビトールなどの甘味料の単体又は混合物を水に溶解して糖液とすることができる。 As the sugar solution (primary sugar solution) in this step, for example, a sugar solution having a sugar content in the range of 25 to 35 (%) can be used, and the kind thereof is not limited. For example, sucrose, glucose, fructose, maltose, reduced starch saccharified product, or a sweetener such as trehalose or sorbitol can be dissolved in water to form a sugar solution.
カット渋柿を緩慢解凍することにより、カット渋柿の組織が破壊され軟化する。その結果、一次糖液がカット渋柿に浸透し易くなり、低温のために流動性が低下した一次糖液でも、10時間〜24時間浸漬させるだけで、カット渋柿全体に一次糖液を行き渡らせることができる。従って、低温下でもカット渋柿全体の糖度を短時間で高めることができる。 By slowly thawing the cut astringency, the cut astringent tissue is destroyed and softened. As a result, the primary sugar solution can easily penetrate into the cut astringency, and even if the primary sugar solution has low fluidity due to low temperature, the primary sugar solution can be spread throughout the cut astringency simply by soaking for 10 to 24 hours. Can do. Therefore, the sugar content of the whole cut astringency can be increased in a short time even at low temperatures.
一次糖液には、乳酸カルシウムを添加するのが好ましい。例えば、0.1〜0.5重量%の濃度で乳酸カルシウムを一次糖液に添加する。乳酸カルシウムを添加することで、カット渋柿の過度な軟化や形くずれが防止できる。従って、カット渋柿の形態を安定して保持することができ、取り扱いが容易になる。 It is preferable to add calcium lactate to the primary sugar solution. For example, calcium lactate is added to the primary sugar solution at a concentration of 0.1 to 0.5% by weight. By adding calcium lactate, excessive softening and deformation of cut astringency can be prevented. Therefore, the shape of the cut astringency can be stably maintained, and handling becomes easy.
また、酸化による変色を防止するため、酸化防止剤としてビタミンCを一次糖液に適量添加してもよい。 In order to prevent discoloration due to oxidation, an appropriate amount of vitamin C may be added to the primary sugar solution as an antioxidant.
(第5のステップ)
一次浸漬したカット渋柿を、38℃以下で減圧しながら、より糖度の高い糖液に二次浸漬する(ステップS5)。一次浸漬によってカット渋柿の全体に一次糖液が浸透したことで、カット渋柿は、高糖度の糖液が浸透し易くなっている。本方法では、カット渋柿の糖度を所望する糖度まで短時間で一気に高めるために、温度及び圧力を調整しながら二次浸漬を行う。
(Fifth step)
The primary soaked cut astringent is secondarily immersed in a sugar solution having a higher sugar content while reducing the pressure at 38 ° C. or lower (step S5). As the primary sugar solution penetrates the entire cut astringency by the primary immersion, the sugar solution having a high sugar content easily penetrates into the cut astringency. In this method, in order to increase the sugar content of the cut astringency to a desired sugar content in a short time, secondary dipping is performed while adjusting the temperature and pressure.
本ステップでの糖液(二次糖液)には、例えば糖度が50〜60(%)の範囲にある糖液が使用でき、一次糖液と同様、その種類は問わない。なお、渋柿の風味との相性からすると、二次糖液にはブドウ糖を用いるのが好ましい。 As the sugar solution (secondary sugar solution) in this step, for example, a sugar solution having a sugar content in the range of 50 to 60 (%) can be used, and the kind thereof is not limited as in the case of the primary sugar solution. From the viewpoint of compatibility with astringent flavor, glucose is preferably used for the secondary sugar solution.
二次糖液の温度は、38℃を上限としてできるだけ高い温度に保持する。38℃を超えると、渋戻りが発生し、カット渋柿中に可溶性タンニンが生成される可能性があるからである。浸漬温度を高めることで、糖液の流動性が高まる。従って、一次糖液よりも糖度が高くて流動性も低い二次糖液であっても、浸漬温度を高めることで、両者の流動性を近づけることができ、カット渋柿への二次糖液の浸透を促すことができる。 The temperature of the secondary sugar solution is kept as high as possible up to 38 ° C. This is because when the temperature exceeds 38 ° C., astringent return occurs and soluble tannins may be generated in the cut astringent. By increasing the immersion temperature, the fluidity of the sugar solution is increased. Therefore, even if the secondary sugar solution has a higher sugar content and lower fluidity than the primary sugar solution, the fluidity of both can be brought closer by increasing the soaking temperature, and the secondary sugar solution to the cut astringent It can promote penetration.
更に、二次浸漬は、減圧下で行う。例えば、二次糖液を貯留した耐圧容器に一次浸漬処理したカット渋柿を投入し、真空ポンプで耐圧容器内の空気を吸引すればよい。減圧すればするほど、二次糖液のカット渋柿への浸透性が高まるため、減圧の程度は高い方が好ましい。しかし、減圧の程度を強くするほど、大掛かりな設備が必要になり、また、ランニングコストも高くなる。従って、減圧の程度は、少なくとも常圧よりも低ければ足り、仕様に応じて適宜選択できる。 Further, the secondary immersion is performed under reduced pressure. For example, a cut astringent that has been subjected to primary immersion treatment may be introduced into a pressure vessel storing secondary sugar solution, and air in the pressure vessel may be sucked with a vacuum pump. The more the pressure is reduced, the higher the permeability of the secondary sugar solution to cut astringency, so the higher the degree of pressure reduction is preferable. However, as the degree of decompression is increased, a large facility is required and the running cost is increased. Therefore, the degree of pressure reduction is sufficient if it is at least lower than the normal pressure, and can be appropriately selected according to the specifications.
なお、本ステップでは、連続的に減圧してもよいが、間欠的に減圧するのが好ましい。すなわち、二次浸漬での雰囲気圧力を、減圧と常圧とに交互に変化させる。そうすることで、高度に減圧しなくても、二次糖液のカット渋柿への浸透性を高めることができ、短時間で効率よく浸透処理できる。 In this step, the pressure may be continuously reduced, but it is preferably intermittently reduced. That is, the atmospheric pressure in the secondary immersion is alternately changed between reduced pressure and normal pressure. By doing so, the penetrability of the secondary sugar solution into the cut astringent can be increased without highly reducing the pressure, and the permeation can be performed efficiently in a short time.
このような二次浸漬処理を行うことにより、例えば、8時間以内で二次糖液をカット渋柿の全体に浸透させることができる。 By performing such secondary dipping treatment, for example, the secondary sugar solution can be permeated throughout the cut astringency within 8 hours.
(第6のステップ)
二次浸漬したカット渋柿を、38℃以下で乾燥させる(ステップS6)。具体的には、二次糖液からカット渋柿を取り出し、カット渋柿の表面に残った二次糖液を水で洗い流した後、乾燥機に入れてカット渋柿を乾燥させる。
(Sixth step)
The cut astringent soaked in the secondary is dried at 38 ° C. or less (step S6). Specifically, the cut astringency is taken out from the secondary sugar solution, and the secondary sugar solution remaining on the surface of the cut astringency is washed away with water, and then put into a dryer to dry the cut astringency.
乾燥機では、38℃以下の温度に調整された風がカット渋柿に送風されるように構成されており、渋戻りの発生を防ぎながら、風乾によってカット渋柿の乾燥が行われる。乾燥の程度は、常温で長期間保存できるように、水分活性が0.7以下となるまで乾燥するのが好ましい。乾燥時間は、乾燥機の能力によって異なるが、例えば、12時間〜48時間程度で乾燥できる。 The dryer is configured so that wind adjusted to a temperature of 38 ° C. or less is blown to the cut astringency, and the cut astringency is dried by air drying while preventing the occurrence of astringency return. The degree of drying is preferably dried until the water activity becomes 0.7 or less so that it can be stored at room temperature for a long period of time. Although drying time changes with the capability of a dryer, it can dry in about 12 hours-48 hours, for example.
乾燥中、カット渋柿の表面に紫外線を照射してあってもよい。そうすれば、紫外線の殺菌力により、乾燥中のカット渋柿の衛生状態を良好なまま維持できる。乾燥によってカット渋柿の水分が除去され、軟らかなドライフルーツ様の柿菓子が得られる。 During drying, the surface of the cut astringency may be irradiated with ultraviolet rays. If it does so, the sanitary condition of the cut astringency during drying can be maintained with the favorable sterilization power of ultraviolet rays. Drying removes the moisture from the cut astringency and gives a soft dried fruit-like candy.
乾燥したカット渋柿の表面に粉糖をまぶすなどの仕上げ処理を行ってもよい。最後に、得られた柿菓子は、所定量ずつ個包装される。 You may perform finishing processes, such as spraying powdered sugar on the surface of the dried cut astringency. Finally, the obtained confectionery is individually packaged by a predetermined amount.
<柿菓子>
図2に、上述した方法で製造された柿菓子を示す。
<Rice cake>
FIG. 2 shows the confectionery manufactured by the method described above.
柿菓子の水分は約18重量%であり、干し柿(水分が約24重量%)と比べて低水分となっている。柿菓子の水分活性値は、約0.56であり、常温での長期保存性が可能である。糖濃度が高いため、軟らかな物性を示し、咀嚼力の弱い老人や子供でも食感を楽しみながら容易に食べることができる。 The water content of the candy cake is about 18% by weight, which is lower than that of the dried candy (water content is about 24% by weight). The water activity value of the candy confectionery is about 0.56, and long-term storage at room temperature is possible. Since the sugar concentration is high, it exhibits soft physical properties and can be easily eaten while enjoying the texture even for elderly people and children with weak chewing ability.
柿菓子は、従来の干し柿とは全く異なった外観や風味を有している。 Persimmon confectionery has a completely different appearance and flavor from conventional dried persimmons.
図3に、柿菓子と干し柿とを比較した官能試験の結果を示す。官能試験では、男女のパネラー10名(30才〜70才)に、柿菓子(実施例)及び干し柿(比較例)を試食させ、各人がイメージする干し柿と外観や風味を比較させることにより行った。 FIG. 3 shows the results of a sensory test comparing strawberries and dried strawberries. In the sensory test, 10 male and female panelists (30 to 70 years old) taste sweet candy (Example) and dried persimmon (comparative example), and compare the appearance and flavor of the persimmon with each person's image. It was.
その結果、干し柿については、風味に関しては6名が、外観に関しては全員が、干し柿と同じ又は似ていると評価したのに対し、柿菓子については、10名全員が風味、外観とも干し柿とは明らかに異なると評価した(0/10)。 As a result, 6 people in regard to the flavor of the dried potatoes and all the people in terms of appearance were evaluated to be the same or similar to the dried potatoes, whereas 10 people in the case of the confectionery were all flavored and looked like dried potatoes. Evaluated as clearly different (0/10).
特に、柿菓子の風味については、干し柿と比べてべたつき感がなく、すっきり感があることが高く評価されていた。 In particular, the flavor of candy sweets was highly evaluated for having a refreshing feeling with no stickiness compared to dried candy.
このように、本発明の製造方法によれば、扱い難い渋柿を用いて、誰もがおいしく食べられる新規な加工食品を、時期を選ばず量産することが可能になる。 As described above, according to the production method of the present invention, it becomes possible to mass-produce a new processed food that anyone can eat deliciously using astringency that is difficult to handle.
なお、本発明にかかる製造方法等は、上述した実施形態に限定されず、それ以外の種々の構成をも包含する。例えば、実施形態では、糖液の濃度を2段階に分けたが、3段階以上の多段階に分けてもよい。 In addition, the manufacturing method etc. concerning this invention are not limited to embodiment mentioned above, The other various structure is included. For example, in the embodiment, the concentration of the sugar solution is divided into two stages, but it may be divided into three or more stages.
Claims (5)
生の渋柿を脱渋処理して、当該渋柿に含まれる可溶性タンニンを不溶化させる第1のステップと、
脱渋処理した前記渋柿を冷凍する第2のステップと、
凍結状態の前記渋柿を切り分ける第3のステップと、
切り分けた前記渋柿を、冷蔵下で糖液に一次浸漬する第4のステップと、
一次浸漬した前記渋柿を、38℃以下で減圧しながら糖液に二次浸漬する第5のステップと、
二次浸漬した前記渋柿を、38℃以下で乾燥させる第6のステップと、
を含む製造方法。 A method for producing processed foods using astringency,
A first step of de-biking raw astringent to insolubilize soluble tannin contained in the astringent;
A second step of freezing the astringent that has been removed
A third step of separating the frozen astringency;
A fourth step of immersing the cut astringent in a sugar solution under refrigeration;
A fifth step of secondarily immersing the astringent persimmon soaked in a sugar solution under reduced pressure at 38 ° C. or lower;
A sixth step of drying the astringent soaked secondarily at 38 ° C. or lower;
Manufacturing method.
前記第4のステップで用いられる糖液に乳酸カルシウムを添加する製造方法。 The manufacturing method according to claim 1,
A production method of adding calcium lactate to the sugar solution used in the fourth step.
前記第4のステップにおいて、前記渋柿は、0℃〜10℃の温度範囲に保持された糖液に10時間〜24時間浸漬される製造方法。 In the manufacturing method of Claim 1 or Claim 2,
In the fourth step, the astringent is immersed in a sugar solution maintained in a temperature range of 0 ° C. to 10 ° C. for 10 hours to 24 hours.
第5のステップの糖液に、前記第4のステップの糖液よりも糖度の高い糖液が用いられる製造方法。 In the manufacturing method as described in any one of Claims 1-3,
A manufacturing method in which a sugar solution having a higher sugar content than the sugar solution of the fourth step is used for the sugar solution of the fifth step.
水分活性が0.7以下である加工食品。 A processed food for astringency produced using the production method according to any one of claims 1 to 4,
Processed food with a water activity of 0.7 or less.
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