PROBLEM TO BE SOLVED: To store persimmon every year for producing confectionery or ice cream produced by using pulp of persimmon or persimmon skin, in which if a frozen part of persimmon is subjected to thaw for processing, resulting in bad work efficiency because it requires long time period, so that a method for freezing persimmon in a soft state and producing processed persimmon.SOLUTION: A pulp part and a skin part of persimmon which has been subjected to a cleaning process and sterilization are used. The pulp part and the skin part are crushed or rubbed out for make them a puree state. If the puree is frozen, it becomes hard so that processing the puree is difficult in a frozen state. By adding equal to or more than 20 mass% of sugar, glucose, candy, namely saccharide with respect to mass of the pulp and skin of persimmon, freezing at optional degree of hardness becomes possible. So, without thaw, a proper amount of the puree can be weighed and divided in a frozen state. In addition, a mixing work with other additive is performed easily so that efficiency is improved dramatically. Furthermore, sweetness is increased and flavor range is also increased, therefore a cream-state persimmon ice cream is produced from the puree. By thaw of the puree, persimmon jam and persimmon confectionery are produced.COPYRIGHT: (C)2014,JPO&INPIT【課題】 柿果肉、柿皮を使った菓子、冷菓を通年製造する為には冷凍保存する。冷凍した部位を加工するために解凍すると時間を要して作業効率が悪い。冷凍保存の状態で軟性にして製造が安易に出来る手法を見つけて柿加工品を製造する手段を見つける事が課題で有る。【解決手段】 洗浄と殺菌工程を経過した柿果実の果肉部分と皮の部分を用いる。これを破砕、擂り潰し等でピューレ状にする。これを冷凍保存をすると、硬く凍結して冷凍の状態では加工は困難である。冷凍前に砂糖、ブドウ糖、飴等の糖質を柿果肉、柿皮の重量に対して20%重量以上を添加することで、任意の堅さで凍結する事が可能に成る。これに因って解凍しなくても加工の際、適正分量を冷凍保存の状態で秤出し分割する作業が可能に成る。他の添加物との混合作業が容易に成り能率が飛躍的に良く成る。且つ、甘さが増し旨みの幅が増してクリーム状の柿冷菓の原料と成す事を容易にする。これを解凍した状態に成して、柿ジャム、柿菓子の原料と成す加工方法。
