RIPE PERSIMMON PUREE, AND METHOD FOR PRODUCING THE SAME

摘要

PROBLEM TO BE SOLVED: To generate ripe persimmon puree having a quality letting astringency hardly return even by heating, by subjecting astringent persimmons to ethylene treatment.SOLUTION: Ripe persimmon puree is obtained by: refrigerating harvested raw material astringent persimmons in a state that the calyx is not dried; raising and keeping a pulp temperature to an ordinary temperature; enclosing the raw material persimmons in a sealed container; subjecting the raw material persimmons to ethylene treatment by injecting ethylene gas in the sealed container; taking out the raw material persimmons subjected to ethylene treatment from the sealed container followed by arranging on a shallow floor tray; covering the upper surfaces of the raw material persimmons with a lid member so as not to dry the calyx and generate to processed ripe persimmons in a permeable state; generating the processed ripe persimmons to ripe persimmon puree; and freezing the ripe persimmon puree. Consequently, the ripe persimmon puree has a fresh red color and good taste, and the frozen ripe persimmons puree has an advantage of being applied to various food owing to being free from return of astringency even when being thawed and heated.SELECTED DRAWING: Figure 1