PROBLEM TO BE SOLVED: To provide a method for removing astringency from fruit containing astringent components and a method for producing food thereby.SOLUTION: The method for removing astringency from fruit containing astringent components includes adding, as edible protein, one, two or more than two of the following: soybean milk, cows milk, whipped cream, adzuki bean, soybean, and ground fish and shellfish, to a paste of an untreated fruit containing astringent components, such as persimmon fruit or aronia berry processed to the form of a paste. Moreover, the method for producing food from fruit containing astringent components includes mixing the paste of a fruit containing astringent components, such as persimmon fruit or aronia berry to which edible protein (one, two or more than two of soybean milk, cows milk, whipped cream, adzuki bean, soybean, and ground fish and shellfish) has been added, with other optional food material and heating the mixture.COPYRIGHT: (C)2011,JPO&INPIT【課題】渋味成分含有果実食品の脱渋及び製造方法を提供する。【解決手段】本発明の渋味成分含有果実食品の脱渋方法は、ペースト状に加工した柿又はアロニア等の未脱渋の渋味成分含有果実のペーストに、可食性タンパク質として豆乳,牛乳,生クリーム,小豆,大豆,魚介類のすり身の1種又は2種以上を添加することによって実施できる。また本発明の渋味成分含有果実食品の製造方法は、可食性タンパク質(豆乳,牛乳,生クリーム,小豆,大豆,魚介類のすり身の1種又は2種以上)を添加して脱渋した柿又はアロニア等の渋味成分含有果実のペーストを、他の任意の食品素材と混合し、加熱することによって実施できる。【選択図】 図1
