| 摘要 |
<p>PURPOSE:To obtain persimmon sherbet which is good to eat and resistant to regain the astringent taste, by removing the astringency of persimmons with carbon dioxide gas and alcohol, peeling the persimmon, sealing in a bag charged with carbon dioxide gas, and quickly freezing the persimmon. CONSTITUTION:The astringency of raw persimmons is removed with alcohol and carbon dioxide gas, and the persimmons are peeled and put into a bag having low gas-permeability. Carbon dioxide is charged into the bag while evacuating the air from the bag, and the opening of the bag is heat-sealed. The persimmons contained in the bag are frozen quickly at -30--40 deg.C. Various astringent persimmons (e.g. HIRA-SANE-NASHI, BENI-GAKI, HIRATANE- AIZU-MISHIRAZU, etc.) can be used as the raw material. Any materialhaving low gas-permeability can be used as the bag; however, a bag made of nylon film laminated with polyethylene is preferable.</p> |
