TANNIN-ELIMINATED DRIED PERSIMMON, AND METHOD FOR PRODUCING THE TANNIN-ELIMINATED DRIED PERSIMMON

摘要

PROBLEM TO BE SOLVED: To provide quality tannin-eliminated dried persimmon having no need of any large working space, having good workability, high in productivity and reduced in production costs, to which tannin-elimination/bacteria-elimination can be simultaneously subjected and a secondary processing can be easily performed: and to provide a method for producing the tannin-eliminated dried persimmon.;SOLUTION: The tannin-eliminated dried persimmon has high preservability, palatability, nutrition/health functionality, and is formed so that secondary processing is facilitated. The method for producing the tannin-eliminated persimmon comprises removing skin and seeds from an astringent persimmon to which afterripening/tannin-elimination is not subjected after harvested, slicing the persimmon, applying 75-85°C hot air to the sliced raw fruit flesh of the persimmon for 8-14 h, and drying the sliced raw fruit flesh by heating, wherein the dried tannin-eliminated persimmon dried by hot air with heat may be fried in 150-180°C oil for 10-120 sec.;COPYRIGHT: (C)2008,JPO&INPIT