JPH0418818B2 - - Google Patents
Info
- Publication number
- JPH0418818B2 JPH0418818B2 JP1780283A JP1780283A JPH0418818B2 JP H0418818 B2 JPH0418818 B2 JP H0418818B2 JP 1780283 A JP1780283 A JP 1780283A JP 1780283 A JP1780283 A JP 1780283A JP H0418818 B2 JPH0418818 B2 JP H0418818B2
- Authority
- JP
- Japan
- Prior art keywords
- astringency
- persimmons
- astringent
- alcohol
- bag
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000019606 astringent taste Nutrition 0.000 claims description 34
- 235000011511 Diospyros Nutrition 0.000 claims description 31
- 241000723267 Diospyros Species 0.000 claims description 27
- 238000000034 method Methods 0.000 claims description 13
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 7
- 238000005192 partition Methods 0.000 claims description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 238000000638 solvent extraction Methods 0.000 claims 1
- 235000019441 ethanol Nutrition 0.000 description 7
- 235000011089 carbon dioxide Nutrition 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 244000236655 Diospyros kaki Species 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 3
- 238000002845 discoloration Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229920000742 Cotton Polymers 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Description
〔産業上の利用分野〕
この発明は、渋柿の脱渋方法に関するもので、
更に詳細には気水密性の袋内に被脱渋柿を収容し
て、炭酸ガス及びアルコール雰囲気中で脱渋する
密封式脱渋系の改良に係るものである。
〔従来の技術〕
一般に、渋柿は、柿タンニンを不溶性に変化さ
せ、渋味を舌に感じさせないようにするため、人
工脱渋する方法が採用されている。従来のこの種
方法として広く採用されている方法としては、例
えば第１図に示すように、ポリエチレン等の気水
密性を有する合成樹脂製袋１内に脱渋する渋柿
２，２…を木綿等の仕切り材３，３…を介在させ
て積層状に収容した後、例えば渋柿10Kgに対して
ドライアイス100ｇと、35％アルコール100mlの割
合で袋１内に投入し、放置して脱渋を行なつてい
た。そして実際には袋１の開口部を結んでパツキ
ングケース（図示せず）等に入れ、市場に出荷し
ていた。
〔発明が解決しようとする課題〕
しかしながら上記の脱渋方法には以下のような
問題があつた。
すなわち、
(1) 柿の果頂部に割れが発生する率が高い（１〜
２割程度）。
(2) 柿の表面に「しみ」の発生や「変色」「色戻
り」現象が見受けられ、脱渋後の柿の商品価値
が低下する。
などの欠点がある。
そこで上記欠点の原因を考察したところ、脱渋
に供する被脱渋柿の表面が朝露や雨で濡れた柿
と、そうでない柿とでは、脱渋結果に若干の差が
あることを発見した。そしてこの知見に基づき、
袋詰めされた系内の水分すなわち湿度に関係する
のではないかと判断し、種々の検討を試みた結
果、脱渋の信号速度は脱渋系内が高湿度（75〜
100％）下であれば早くなり、柿のへた（果梗）
が枯れたりしている柿や脱渋系内の湿度が、70〜
50％と低下するほど進行しにくくなり、脱渋完了
予定日（通常は５〜10℃で７日間程度）におい
て、前者の場合には脱渋系内のすべての柿の脱渋
が完了しているのに対して、後者のそれは渋味が
残る柿が系内全体の柿の1/3程度あつた結果があ
り、一方脱渋系内を吸湿剤を利用して系内湿度を
70〜50％と低い数値にコントロールすると、上記
脱渋進行と相まつて、柿全体に「しわ」が生じた
り、柿の脱水現象が顕著に表われ、柿の新鮮度が
失われる結果が確認された。
〔課題を解決するための手段〕
ここにおいてこの発明は、上記観点に基づいて
従来の脱渋による欠点を解消すべく気水密性の袋
内に被脱渋柿を積層状に収容するとともに、炭酸
ガス及びアルコール雰囲気下において脱渋を行な
う密封式脱渋系において、前記系内の全体湿度を
75〜85％の範囲で脱渋することを特徴とする脱渋
方法を提案するものである。
〔実施例〕
以下にこの発明の実施例を添付図面を参照して
従来例と比較しながら詳細に説明する。
第２図に示した従来の密封式脱渋方法におい
て、ポリエチレン等の気水密性の袋１内に、被脱
渋柿「あたご」10Kgを、木綿等の吸湿性仕切り材
３，３…を介在して積層状に収容させた後、ドラ
イアイス４を約100ｇと、35％アルコール100mlの
割合で袋１内に投入して密封状態で放置するもの
であるが、この場合、35％アルコールには水分が
約65％含まれており、また系内の水分は被脱渋柿
10Kgに対して約50〜80ｇであつた。
第３図はこの発明の脱渋方法の一例を示すもの
で、前記と同様の気水密性袋１内に、被脱渋柿
「あたご」10Kgを、例えばプラスチツク等の緩衝
材を兼ねる仕切り材５，５…を介在して積層状に
収容させるとともに、ドライアイス４を約100ｇ
と、96％エチールアルコール35mlを含浸したスポ
ンジ６を袋１内に収容して密封状態で放置した場
合である。なおこの場合、前記スポンジ６は袋１
の底部に配置され、ドライアイス４は袋１の上部
に配置される。また系内の水分は、被脱渋柿10Kg
に対して約１ｇであつた。
上記のような態様にある両方法を実験したとこ
ろ、以下のような結果が得られた。
[Industrial Application Field] This invention relates to a method for removing astringency from astringent persimmons.
More specifically, the present invention relates to an improvement in a sealed type astringency removal system in which persimmons to be removed are housed in an air/watertight bag and the astringency is removed in a carbon dioxide gas and alcohol atmosphere. [Prior Art] Generally, a method of artificially removing astringency from astringent persimmons is used in order to change the persimmon tannins into insoluble ones so that the astringent taste is not felt on the tongue. As shown in FIG. 1, a conventional method that has been widely adopted is, for example, as shown in FIG. After storing the persimmons in a layered manner with the intervening partition materials 3, 3, etc., for example, put 10 kg of astringent persimmons, 100 g of dry ice, and 100 ml of 35% alcohol into bag 1, and leave them to remove the astringency. I was getting used to it. In reality, the opening of the bag 1 was tied, placed in a packing case (not shown), etc., and shipped to the market. [Problems to be Solved by the Invention] However, the above method for removing astringency has the following problems. In other words, (1) There is a high rate of cracking at the top of persimmons (1~
(about 20%). (2) The appearance of "stains", "discoloration" and "return of color" on the surface of persimmons is observed, which reduces the commercial value of persimmons after removing astringency. There are drawbacks such as. When we considered the cause of the above-mentioned defects, we discovered that there is a slight difference in the astringency removal results between persimmons whose surfaces are wet with morning dew or rain and those whose surfaces are not. Based on this knowledge,
We determined that it might be related to the water content, or humidity, in the bagged system, and after trying various studies, we found that the signal speed for astringency removal was determined by the high humidity in the astringency removal system (75 to
100%) If it is lower, it will be faster, and the stem of the persimmon
The humidity in the persimmons and astringent systems that are withering is 70~
The lower it is to 50%, the more difficult it is to progress, and in the former case, all persimmons in the astringent system will have been completely removed by the scheduled completion date (usually around 7 days at 5-10℃). On the other hand, in the latter case, persimmons with astringent taste were about 1/3 of the persimmons in the whole system.
When controlling to a low value of 70 to 50%, along with the progress of removing astringency, "wrinkles" appear on the whole persimmon, the dehydration phenomenon of persimmons becomes noticeable, and the freshness of persimmons is lost. Ta. [Means for Solving the Problems] Based on the above-mentioned viewpoint, the present invention solves the drawbacks of conventional astringency removal methods by storing persimmons to be removed in a layered manner in an air-water tight bag, and by removing carbon dioxide gas. In a sealed astringency removal system that removes astringency in an alcohol atmosphere, the overall humidity in the system is
This paper proposes a method for removing astringency that is characterized by removing astringency in the range of 75 to 85%. [Embodiments] Examples of the present invention will be described in detail below with reference to the accompanying drawings and compared with conventional examples. In the conventional sealed astringency removal method shown in Fig. 2, 10 kg of persimmons to be removed, ``Atago'', are placed in an air/watertight bag 1 made of polyethylene or the like, with hygroscopic partition materials 3, 3, etc. made of cotton interposed therebetween. After storing the dry ice 4 in a layered manner, approximately 100 g of dry ice 4 and 100 ml of 35% alcohol are placed in bag 1 and left in a sealed state. In this case, the 35% alcohol contains water. Contains about 65% of water, and the water in the system is removed from the astringent persimmons.
It was about 50-80g per 10kg. FIG. 3 shows an example of the astringency removal method of the present invention, in which 10kg of astringent persimmons ``Atago'' to be removed are placed in an air/watertight bag 1 similar to that described above, and a partition material 5 such as plastic that also serves as a cushioning material, 5... is housed in a layered manner, and approximately 100 g of dry ice 4 is
This is the case where the sponge 6 impregnated with 35 ml of 96% ethyl alcohol is placed in the bag 1 and left in a sealed state. In this case, the sponge 6 is attached to the bag 1.
The dry ice 4 is placed at the top of the bag 1. In addition, the moisture in the system is reduced to 10 kg of astringent persimmons.
It was about 1 g. When both methods in the above embodiments were tested, the following results were obtained.
以上に説明したように、この発明の脱渋方法に
よれば、系内の全体湿度が75〜85％の範囲内で脱
渋を行うようにしたため、系内すべての柿が脱渋
完了予定日には完全に脱渋することが可能となる
と共に、系内の水分と外気温との関係で生ずる柿
表面の結露をなくすことができ、その結果脱渋後
の渋柿の果頂部分の割れが生じることがなく、か
つしみ付き、表面変色あるいは色戻りなども生じ
ることなく、しかも味覚及び硬さが良好となるの
で、商品価値を高めることができるなどの優れた
効果が得られ、その利用価値は顕著である。
As explained above, according to the astringency removal method of the present invention, since the astringency removal is performed when the overall humidity in the system is within the range of 75 to 85%, all persimmons in the system will be removed by the scheduled date of completion of astringency removal. In addition to being able to completely remove astringency, it also eliminates condensation on the surface of persimmons that occurs due to the relationship between the moisture in the system and the outside temperature. There is no staining, surface discoloration, or color reversion, and the taste and hardness are good, so it has excellent effects such as increasing the product value, and its utility value. is remarkable.
添付図面中、第１図は従来の脱渋方法の一例を
示す断面図、第２図は従来の脱渋方法の具体例を
示す断面図で、第３図は本発明の脱渋方法の具体
例を示す断面図である。
図において、１……気水密性袋、２……被脱渋
柿、４……ドライアイス、５……仕切り材、６…
…エチールアルコール含浸スポンジである。
In the accompanying drawings, FIG. 1 is a sectional view showing an example of a conventional method for removing astringency, FIG. 2 is a sectional view showing a specific example of the conventional method for removing astringency, and FIG. 3 is a sectional view showing a specific example of the method for removing astringency of the present invention. It is a sectional view showing an example. In the figure, 1... air/water tight bag, 2... astringent persimmon, 4... dry ice, 5... partition material, 6...
...Ethyl alcohol impregnated sponge.
Claims (1)
るとともに、炭酸ガス及びアルコール雰囲気下に
おいて脱渋を行なう密封式脱渋系において、前記
系内の全体湿度を75〜85％の範囲で脱渋すること
を特徴とする渋柿の脱渋方法。 ２ アルコール濃度90％以上のアルコールを使用
する特許請求の範囲第１項記載の渋柿の脱渋方
法。 ３ 被脱渋柿を段状に仕切る仕切り材に、含水率
の極く少ない材質を使用する特許請求の範囲第１
項記載の渋柿の脱渋方法。[Scope of Claims] 1. In a sealed astringency removal system in which persimmons to be removed from astringency are housed in a layered manner in an air/watertight bag and astringency is removed in a carbon dioxide gas and alcohol atmosphere, the overall humidity within the system is A method for removing astringency from astringent persimmons, which is characterized by removing astringency in the range of 75 to 85%. 2. The method for removing astringency from astringent persimmons according to claim 1, which uses alcohol with an alcohol concentration of 90% or more. 3 Claim 1, in which a material with extremely low moisture content is used for the partitioning material that partitions the astringent persimmons into steps.
Method for removing astringency from astringent persimmons as described in section.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58017802A JPS59143548A (en) | 1983-02-05 | 1983-02-05 | Removal of astringency from astringent persimmon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58017802A JPS59143548A (en) | 1983-02-05 | 1983-02-05 | Removal of astringency from astringent persimmon |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59143548A JPS59143548A (en) | 1984-08-17 |
| JPH0418818B2 true JPH0418818B2 (en) | 1992-03-27 |
Family
ID=11953846
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58017802A Granted JPS59143548A (en) | 1983-02-05 | 1983-02-05 | Removal of astringency from astringent persimmon |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59143548A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2944341B2 (en) * | 1992-12-15 | 1999-09-06 | 日本電気株式会社 | Document detection device and image reading device |
| US6663347B2 (en) * | 2001-06-06 | 2003-12-16 | Borgwarner, Inc. | Cast titanium compressor wheel |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS48103757A (en) * | 1972-04-14 | 1973-12-26 | ||
| JPS5216933A (en) * | 1975-07-30 | 1977-02-08 | Hitachi Ltd | Information management apparatus |
| JPS5473149A (en) * | 1977-11-22 | 1979-06-12 | Akio Imuro | Preservation of plant freshness |
| JPS57194744A (en) * | 1981-05-28 | 1982-11-30 | Higashi Nippon Kanzume Kk | Persimmon sherbet and its preparation |
-
1983
- 1983-02-05 JP JP58017802A patent/JPS59143548A/en active Granted
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS48103757A (en) * | 1972-04-14 | 1973-12-26 | ||
| JPS5216933A (en) * | 1975-07-30 | 1977-02-08 | Hitachi Ltd | Information management apparatus |
| JPS5473149A (en) * | 1977-11-22 | 1979-06-12 | Akio Imuro | Preservation of plant freshness |
| JPS57194744A (en) * | 1981-05-28 | 1982-11-30 | Higashi Nippon Kanzume Kk | Persimmon sherbet and its preparation |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS59143548A (en) | 1984-08-17 |
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