PROBLEM TO BE SOLVED: To produce a food material of persimmons highly nutritious with acidity by breaking and melting persimmon peel to allow a nutriment to flow out from cells because the persimmon peel has the large content of vitamin A as yellow pigment carotene, and vitamin and polyphenol when comparing the persimmon peel with the flesh although most of the persimmon peel is discarded.SOLUTION: The astringency of persimmon tannin is rapidly reduced by action due to the stimulation of a separated portion of the persimmon and the outflow of a cell solution in a persimmon peeling process. The astringency is reduced also in a refrigerating preservation process. A pectolytic enzyme agent and a fibrinolytic enzyme agent are added and heated to secure an active time at a suitable temperature of 60°C or lower for enzyme activity. The persimmon tannin is insolubilized in this temperature zone. Heating to 80°C or higher is then performed. Enzyme deactivation, persimmon peel collapse and sterilization are carried out by these processes. The obtained fruit juice and puree-like food material have acidity.COPYRIGHT: (C)2012,JPO&INPIT【課題】柿皮は殆どが廃棄されている。果肉と柿皮とを比べると柿皮は黄色色素カロテンとしてのビタミンAとビタミン、ポリヘノールの含有量が多い。柿皮を分解、溶解し養分を細胞から流出させて栄養豊富で酸味を有する柿の食材と成す。【解決手段】柿の皮剥き工程で柿の剥離部分の刺激と細胞液の流出に因る作用で柿渋の渋味は急速に少なくなる。冷凍保存の工程に於いても渋味は少なくなる。ペクチン分解酵素剤、繊維素分解酵素剤を添加し加温して60℃以下の酵素活性適温の温度で活性時間を確保する。この温度帯も柿渋は不溶化する。その後、80℃以上に加熱する。これらの経過によって酵素失活と柿皮細胞崩壊と殺菌を成す。出来た果汁及びピューレ状食材が酸味を呈する。
