| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for production with which each step of washing and drying of of persimmon sarcocarp, persimmon skin and persimmon calyx is united with actions for insolubilizing a water-soluble persimmon juice to afford a processed persimmon food with a slight astringent taste. <P>SOLUTION: Raw or frozen persimmon sarcocarp, persimmon skin and persimmon calyx are formulated in an optional formulation ratio for use. The resultant formulation is subjected to washing of sticking materials and insolubilization of the persimmon juice with an alkaline liquid at pH9-13. The obtained formulation is dehydrated and then heated with sunlight, heating power or electric power, heating with microwaves, vacuum drying, etc., accompanied with heating to dry and insolubilize the persimmon juice again. Preservability and a good taste are produced by cooling after heating to provide a dried persimmon in which the pulverization efficiency of the persimmon skin and calyx is improved and eluting properties of nutriments into water are improved. The dried persimmon is edible at this point. Furthermore, the dried persimmon is pulverized to afford a material for a processed persimmon food. A persimmon beverage and other materials for the processed persimmon food are obtained by eluting the nutriments into water. <P>COPYRIGHT: (C)2007,JPO&INPIT |
