METHOD FOR PROCESSING FOOD MATERIAL HAVING ACIDITY FROM PERSIMMON PEEL

摘要

PROBLEM TO BE SOLVED: To produce a food material of persimmons highly nutritious with acidity by breaking and melting persimmon peel to allow a nutriment to flow out from cells because the persimmon peel has the large content of vitamin A as yellow pigment carotene, and vitamin and polyphenol when comparing the persimmon peel with the flesh although most of the persimmon peel is discarded.;SOLUTION: The astringency of persimmon tannin is rapidly reduced by action due to the stimulation of a separated portion of the persimmon and the outflow of a cell solution in a persimmon peeling process. The astringency is reduced also in a refrigerating preservation process. A pectolytic enzyme agent and a fibrinolytic enzyme agent are added and heated to secure an active time at a suitable temperature of 60°C or lower for enzyme activity. The persimmon tannin is insolubilized in this temperature zone. Heating to 80°C or higher is then performed. Enzyme deactivation, persimmon peel collapse and sterilization are carried out by these processes. The obtained fruit juice and puree-like food material have acidity.;COPYRIGHT: (C)2012,JPO&INPIT