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 1COPYRIGHT: (C)2016,JPO&INPIT【課題】 渋柿をエチレン処理することで加熱しても渋戻りしにくい性質を有する熟柿ピューレを生成できるもの。【解決手段】収穫した原料渋柿をヘタが乾燥しない状態に冷蔵保存し、その後、果肉温度を常温に上昇管理し、次に、原料柿を密閉容器に封入して後、密閉容器内にエチレンガスを注入して原料柿をエチレン処理し、エチレン処理した原料柿を密閉容器から取り出して、浅床トレイに並べて原料柿の上面をフタ部材で覆いヘタが乾燥しないようにして、通気状態で加工熟柿に生成し、該加工熟柿を熟柿ピューレに生成し、該熟柿ピューレを冷凍保存したものである。これにより、熟柿ピューレは鮮やかな赤色のものができて味も良く、冷凍した熟柿ピューレは解凍して加熱しても渋戻りがしないもので、各種食品に応用できる利点がある。【選択図】図1
