JPH11206315A

JPH11206315A - Production of dried persimmon

Info

Publication number: JPH11206315A
Application number: JP2633998A
Authority: JP
Inventors: Takamasa Tachibana; 孝全立花
Original assignee: Tachibana Paper Wear KK
Current assignee: Tachibana Paper Wear KK
Priority date: 1998-01-26
Filing date: 1998-01-26
Publication date: 1999-08-03
Anticipated expiration: 2018-01-26
Also published as: JP3190018B2

Abstract

PROBLEM TO BE SOLVED: To produce a dried persimmon not containing sulfurous acid and having a good texture by irradiating a persimmon with far IR light and immersing the persimmon in a salt-containing vinegar aqueous solution in stead of sulfur smoking. SOLUTION: This method for producing dried persimmons comprises irradiating astringent persimmons with far IR light at 30-40 deg.C for 24 hr to solidify tannin, subjecting the treated persimmons to an additional ripening, a paring, and a persimmon-connecting using a string, dipping the connected persimmons in a salt-containing vinegar aqueous solution at 5-15 deg.C for 5 sec to 2 min and further subjecting the persimmons to hanging drying, and a far IR light irradiation treatment to age and sterilize the persimmons. In the dipping process, the diluted solution of a salt-containing vinegar aqueous solution prepared by adding a 13-16% vinegar to a salt water having a concentration 2-4% is used.

Description

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION

【０００１】[0001]

【発明の属する技術分野】本発明は、イオウ燻蒸なしで
亜硫酸残留量を皆無とした食味の良好な干し柿の製造方
法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a perishable dried persimmon having no sulfurous acid residue and no sulfur fumigation.

【０００２】[0002]

【従来の技術】干し柿は、渋柿の脱渋を兼ねて乾燥を行
うものであるが、通常は生柿の皮をむき、漂白、殺菌、
殺虫の目的で１５〜３０分イオウ薫蒸を行う。次いで天
日乾燥をするか、４０℃前後で湿度６０〜７０％で徐々
に火力乾燥し、途中で温度を下げて水分の均一化をはか
り、再び乾燥を続け約１週間で乾燥を終了する。最近で
は、火力乾燥の代わりに、イオウ燻蒸ののち遠赤外線照
射約４日間として加工日数を早めることが行われてい
る。いずれの場合も製品１Ｋｇあたり亜硫酸としての残
留量が０．０３ｇ以下に抑えることが必要とされてい
る。2. Description of the Related Art Dried persimmons are used to dry astringent persimmons in order to remove the astringency, but they are usually peeled, bleached, and sterilized.
Sulfur fumigation is carried out for 15-30 minutes for insecticide purposes. Then, it is dried in the sun or gradually dried with heat at a humidity of 60 to 70% at about 40 ° C., and the temperature is lowered on the way to make the water uniform, and the drying is continued again to finish the drying in about one week. Recently, instead of thermal drying, sulfur fumigation is followed by far infrared irradiation for about 4 days to shorten the processing days. In any case, it is required that the residual amount as sulfurous acid per 1 kg of the product be suppressed to 0.03 g or less.

【０００３】[0003]

【発明が解決しようとする課題】イオウ燻蒸するには、
例えば３ｍ立方に５６ｇのイオウを燃やし、その中に皮
むき生柿を所定時間放置しなければならないが、イオウ
煙霧の排出や漏れ出しに伴う臭気と酸性空気により環境
を汚染することが多い。また、無公害、無農薬の食品の
摂取が健康保持の上で有効であることが、消費者の間で
とみに関心が高まってきている中で、亜硫酸としての残
留量が無視できない製品の加工方法に改善が望まれてい
る。本発明は、イオウ燻蒸の代わりに、遠赤外線照射と
含塩食酢水溶液中への浸漬または熱湯と水中への浸漬と
を行って、亜硫酸残留量が皆無の干し柿の製造方法を提
供することを目的とする。In order to fumigate sulfur,
For example, 56 g of sulfur is burned in a 3 m 3 cube, and peeled persimmon must be left in it for a predetermined period of time. However, the environment is often polluted by odor and acidic air accompanying the discharge or leakage of sulfur fume. In addition, while consumers are increasingly concerned about the importance of ingesting non-polluting, pesticide-free foods for maintaining health, processing methods for products whose residual amount as sulfurous acid cannot be ignored Improvement is desired. An object of the present invention is to provide a method for producing a dried persimmon with no residual sulfurous acid by performing far-infrared irradiation and immersion in a saline vinegar aqueous solution or immersion in boiling water and water instead of sulfur fumigation. And

【０００４】[0004]

【課題を解決するための手段】上記目的を達成するた
め、本発明の請求項１では、渋柿を３０〜４０℃で２４
時間遠赤外線照射してタンニンの固化を行い、追熟、皮
むき、連づくりしたのち、５〜１５℃の含塩食酢水溶液
に５秒〜２分間浸漬し、ついでハセ掛け、乾燥、遠赤外
線照射して熟成、殺菌仕上げすることによって干し柿を
製造する。また、請求項２では、請求項１における浸漬
工程が、濃度２〜４％の食塩水に１３〜１６％の食酢を
混合した含塩食酢水溶液を希釈して完熟柿を浸漬するこ
とを特徴とする。請求項３では、渋柿を３０〜４０℃で
２４時間遠赤外線照射してタンニンの固化を行い、追
熟、皮むき、連づくりしたのち、熱湯に５〜１０秒浸
漬、５〜１５℃の水中に５秒〜２分間浸漬し、ついでハ
セ掛け、乾燥、遠赤外線照射して熟成、殺菌仕上げする
ものである。In order to achieve the above object, according to the first aspect of the present invention, astringent persimmon is treated at 30 to 40 ° C for 24 hours.
Tannin is solidified by irradiating with far-infrared light for a period of time, then ripened, peeled, and made into a series, then immersed in a 5 to 15 ° C. aqueous solution of salted vinegar for 5 seconds to 2 minutes, then sprinkled, dried, and irradiated with far-infrared light Aged persimmons are sterilized to produce dried persimmons. According to a second aspect of the present invention, the immersion step in the first aspect is characterized by diluting a salt-containing vinegar aqueous solution obtained by mixing 13 to 16% vinegar with a salt solution having a concentration of 2 to 4% and immersing the ripe persimmon. I do. In claim 3, astringent persimmons are irradiated with far-infrared rays at 30 to 40 ° C. for 24 hours to solidify tannins, ripened, peeled, and reamed, then immersed in boiling water for 5 to 10 seconds, and immersed in water at 5 to 15 ° C. Immersion for 5 seconds to 2 minutes, then blasting, drying, irradiating with far-infrared rays to ripen and sterilize.

【０００５】[0005]

【作用】本発明は、渋柿を前処理として遠赤外線照射し
てタンニンの固化を行い、追熟、皮むきしたのち含塩食
酢水溶液中への浸漬、または熱湯と水中への浸漬を行い
乾燥することにより、亜硫酸残留量が皆無の干し柿を製
造することができる。According to the present invention, tannin is solidified by irradiating far-infrared rays with astringent persimmon as a pretreatment, then ripened, peeled and then immersed in an aqueous saline vinegar solution, or immersed in boiling water and water and dried. Thereby, a dried persimmon having no sulfurous acid residue can be produced.

【０００６】[0006]

【発明の実施の形態】本発明は、イオウ燻蒸なしの干し
柿の製造方法を提供するものであって、本発明の第１の
実施形態では、渋柿を前処理として２４時間遠赤外線照
射してタンニンの固化を行い、追熟、皮むき、連づくり
したのち、含塩食酢水溶液に常温、５〜１５℃で、５秒
〜２分間浸漬し、ついでハセ掛け、乾燥（糖化）、遠赤
外線照射して熟成、殺菌することによって干し柿を製造
するものである。前処理の遠赤外線照射によりタンニン
の固化を行うと同時に追熟の進行良で鮮度を保つて柔ら
かくならない。従来法ではここまでに約２週間を要して
いた。３０〜４０℃で２４時間以下の遠赤外線照射の場
合には、タンニンの固化が不十分となる。また、含塩食
酢水溶液浸漬に際し、５〜１５℃、５秒〜２分間の下限
以下の場合には殺菌効果が期待されず、上限以上では追
熟が進みすぎて硬くなる。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention provides a method for producing dried persimmons without sulfur fumigation. In a first embodiment of the present invention, astringent persimmons are pre-treated and irradiated with tannin for 24 hours. After solidifying, ripening, peeling, and making a ream, immerse in a saline vinegar aqueous solution at normal temperature, 5 to 15 ° C for 5 seconds to 2 minutes, then sprinkle, dry (saccharify), and irradiate with far infrared rays It produces dried persimmons by aging and sterilizing. The tannin is solidified by the far-infrared irradiation of the pretreatment, and at the same time, the ripening progresses well, keeping the freshness and not softening. In the conventional method, it took about two weeks to reach this point. In the case of far-infrared irradiation at 30 to 40 ° C. for 24 hours or less, solidification of tannin becomes insufficient. In addition, when immersing in a salt-containing vinegar aqueous solution, a sterilizing effect is not expected when the temperature is lower than the lower limit of 5 to 15 ° C. and 5 seconds to 2 minutes, and when the temperature is higher than the upper limit, ripening proceeds excessively and becomes hard.

【０００７】浸積工程は、濃度２〜４％の食塩水に１３
〜１６％の食酢を混合した（ｐＨ２．５、濃度１０％）
含塩食酢水溶液を３倍に希釈したものを使用する。例え
ば、濃度３．５％（水１リットルに対し５０〜１００ｃ
ｃ）の食塩水に１５％の食酢を混合した（ｐＨ２．５、
濃度１０％）含塩食酢水溶液を３倍に希釈して完熟柿を
浸漬する。濃度２％以下では酸化防止ができず、渋皮が
黒くなり、４％以上では食味が劣る。含塩食酢水溶液を
３倍以上希釈であると塩味が濃く食味が劣る。[0007] The immersion step is performed by adding 13% saline solution having a concentration of 2 to 4%.
~ 16% vinegar mixed (pH 2.5, concentration 10%)
A three-fold diluted aqueous vinegar solution containing salt is used. For example, a concentration of 3.5% (50 to 100 c per liter of water)
c) 15% vinegar was mixed with the saline (pH 2.5,
(Concentration 10%) Dilute an aqueous salt-containing vinegar solution three times and soak the ripe persimmon. At a concentration of 2% or less, oxidation cannot be prevented, the astringent skin becomes black, and at a concentration of 4% or more, the taste is poor. If the salt-containing vinegar aqueous solution is diluted three times or more, the salty taste is strong and the taste is inferior.

【０００８】本発明の第２の実施形態では、渋柿を３０
〜４０℃で２４時間遠赤外線照射してタンニンの固化を
行い、追熟、皮むき、連づくりしたのち、熱湯に５〜１
０秒浸漬、５〜１５℃の水中に５秒〜２分間浸漬し、つ
いでハセ掛け、乾燥、遠赤外線照射して熟成、殺菌仕上
げするものである。In a second embodiment of the present invention, 30 persimmon persimmons are used.
After irradiating farinfrared rays at ~ 40 ° C for 24 hours to solidify the tannins, ripening, peeling, and making a series, 5-1 in hot water
It is immersed for 0 seconds, immersed in water at 5 to 15 ° C. for 5 seconds to 2 minutes, and then blasted, dried, irradiated with far-infrared rays, and matured and sterilized.

【０００９】[0009]

【実施例】(実施例１）渋柿収穫−遠赤外線照射（２４
時間・タンニンの固化・追熟の進行良で鮮度を保つ：柔
らかくならない）−追熟−皮むき−連づくり−含塩食酢
水溶液に浸漬（５℃、３０秒）−ハセ掛け−乾燥−遠赤
外線照射（熟成・殺菌仕上げ）し検品して製品干し柿を
得た。浸積工程として、濃度３．５％（水１リットルに
対し７０ｃｃ）の食塩水に１５％の食酢を混合した（ｐ
Ｈ２．５、濃度１０％）含塩食酢水溶液を３倍に希釈し
て調製した酸化防止液中に完熟柿を浸漬した。連づくり
をする時に指がシブで黒くなることがないし、皮むきの
時にシブが飛散しない。ハセ掛けの近くで液に浸漬でき
るので労力がかからない。また、得られた製品は、亜硫
酸残留量が皆無で苦みや渋みがなく甘味が増して食感が
さわやかであり、鮮度保持効果に優れ軟化しにくいもの
であった。(Example 1) Harvesting persimmon persimmon-Irradiation with far infrared rays (24
Keeping freshness with good progress of time, tannin solidification and ripening: not softening)-ripening-peeling-reaming-dipping in saline vinegar aqueous solution (5 ° C, 30 seconds)-hooking-drying-far infrared Irradiation (aging and sterilization finishing) was performed to inspect and obtain a dried persimmon product. In the immersion step, 15% vinegar was mixed with a 3.5% (70 cc / liter of water) saline solution (p
(H2.5, concentration 10%) A ripe persimmon was immersed in an antioxidant solution prepared by diluting a salt-containing vinegar aqueous solution three times. When making a series, the finger does not become shiver and black, and when peeling, the shib does not scatter. Since it can be immersed in the liquid near the fake hook, no labor is required. Further, the obtained product had no residual amount of sulfurous acid, was free of bitterness and astringency, had an increased sweet taste, had a refreshing texture, was excellent in freshness retaining effect, and was hard to soften.

【００１０】（実施例２）上記実施例１において、浸積
工程として、濃度３．０％（水１リットルに対し９０ｃ
ｃ）の食塩水に１４％の食酢を混合した（ｐＨ２．５、
濃度９％）含塩食酢水溶液を３倍に希釈して調製した酸
化防止液中に完熟柿を浸漬した。この場合も、得られた
製品は、亜硫酸残留量が皆無で苦みや渋みがなく甘味が
増して食感が良好であった。上記実施例と従来法とを比
較したものを表１に示す。(Embodiment 2) In the above-mentioned Embodiment 1, as the immersion step, a concentration of 3.0% (90 c
c) 14% vinegar was mixed with the saline (pH 2.5,
Ripe persimmon was immersed in an antioxidant solution prepared by diluting a salt-containing vinegar aqueous solution three times (concentration 9%). Also in this case, the obtained product had no residual amount of sulfurous acid, had no bitterness or astringency, had an increased sweet taste, and had a good texture. Table 1 shows a comparison between the above example and the conventional method.

【００１１】[0011]

【表１】 [Table 1]

【００１２】（実施例３）渋柿を３４℃で２４時間遠赤
外線照射してタンニンの固化を行い、追熟、皮むき、連
づくりしたのち、熱湯に１０秒浸漬、１０℃の水中に５
秒３０秒間浸漬し、ついでハセ掛け、乾燥、遠赤外線照
射して熟成、殺菌仕上げた。このものは、前の実施例と
同じく亜硫酸残留量が皆無で苦みや渋みがなく甘味が増
して食感が良好であった。(Example 3) A persimmon persimmon is irradiated with far-infrared rays at 34 ° C for 24 hours to solidify tannins, ripened, peeled, and reamed, then immersed in boiling water for 10 seconds, and immersed in 10 ° C water for 5 seconds.
It was immersed for 30 seconds, then blasted, dried, irradiated with far-infrared rays, and aged and sterilized. This product had no sulfurous acid residue, had no bitterness or astringency, had an increased sweetness, and had a good texture as in the previous example.

【発明の効果】本発明は、渋柿を遠赤外線照射してタン
ニンの固化を行い、追熟、皮むきしたのち、含塩食酢水
溶液への浸漬、または熱湯と水中への浸漬を行って乾燥
するものであるから、亜硫酸残留量が皆無の干し柿を短
時日で製造することができる。本発明は、イオウ燻蒸を
行わなわずに遠赤外線照射によってタンニンの固化を行
うため、連づくりのときに指にシブで真っ黒くならず、
皮むきのときにシブが飛散しないばかりか、鮮度保持効
果があるので軟化しにくい。更に、手間と労力のかかる
イオウ燻蒸法に比べ低コスト、省力化が計れる。According to the present invention, astringent persimmons are irradiated with far-infrared rays to solidify tannins, ripened and peeled, and then immersed in a saline vinegar aqueous solution or immersed in boiling water and water to be dried. Therefore, dried persimmons with no residual sulfurous acid can be manufactured in a short time. The present invention solidifies the tannin by irradiating far infrared rays without performing sulfur fumigation, so that it does not become black with a finger on the finger when making a series,
Not only does the shib not scatter when peeled, but also has a freshness preserving effect, so it is not easily softened. Further, the cost and labor can be reduced as compared with the sulfur fumigation method which requires much labor and labor.

Claims

【特許請求の範囲】[Claims]

【請求項１】渋柿を３０〜４０℃で２４時間遠赤外線
照射してタンニンの固化を行い、追熟、皮むき、連づく
りしたのち、５〜１５℃の含塩食酢水溶液に５秒〜２分
間浸漬し、ついでハセ掛け、乾燥、遠赤外線照射して熟
成、殺菌仕上げすることからなる干し柿の製造方法。1. Astringent persimmons are irradiated with far-infrared rays at 30-40 ° C. for 24 hours to solidify tannins, ripened, peeled, and made into a ream. A method for producing dried persimmons, which is immersed for a minute, then hooked, dried, irradiated with far-infrared rays, aged and sterilized.

【請求項２】濃度２〜４％の食塩水に１３〜１６％の
食酢を混合した含塩食酢水溶液を希釈して完熟柿を浸漬
する請求項１に記載の柿の製造方法。2. The method for producing persimmon according to claim 1, wherein a salt-containing vinegar aqueous solution obtained by mixing 13 to 16% of vinegar in a saline solution having a concentration of 2 to 4% is diluted and the ripe persimmon is immersed.

【請求項３】渋柿を３０〜４０℃で２４時間遠赤外線
照射してタンニンの固化を行い、追熟、皮むき、連づく
りしたのち、熱湯に５〜１０秒浸漬、５〜１５℃の水中
に５秒〜２分間浸漬し、ついでハセ掛け、乾燥、遠赤外
線照射して熟成、殺菌仕上げすることからなる干し柿の
製造方法。3. Astringent persimmons are irradiated with far-infrared rays at 30 to 40 ° C. for 24 hours to solidify tannins, then ripened, peeled, and made in a row, then immersed in boiling water for 5 to 10 seconds, and immersed in water at 5 to 15 ° C. For 5 seconds to 2 minutes, followed by filing, drying, irradiating with far-infrared rays, and aging and sterilizing.