Development of Food Processing Technology for Persimmon (Diospyros kaki L. cv. Hiratanenashi; Common Name, Shonai Persimmon) Food Products with Physiological Functions

作者：Sugawara Tetuya^*; Igarashi Kiharu

来源：JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2014, 61(8): 339-345.

DOI：10.3136/nskkk.61.339

• persimmon
• tannin
• astringency
• persimmon paste
• persimmon vinegar

Shonai persimmon is the common name for persimmons cultivated in the Shonai area of Yamagata Prefecture, Japan. They are also known as the cultivar Hiratanenashi (Diospyros kaki L.) and are one of the region%26apos;s most popular fruits. The systolic blood pressure of spontaneously hypertensive rats (SHR) fed basal diets supplemented with either persimmon or an extract of soluble tannins decreased when compared to SHR fed the basal diet, and increased after switching to the basal diet alone. Two persimmon food materials, persimmon paste and persimmon vinegar, that can be used for processing food containing persimmon were developed. Persimmon paste lacking astringency was developed by the addition of proteins such as silk fibroin (silk protein powder) to the persimmon homogenate. Persimmon paste processed from persimmon with its peel contained most of the original flavor and bioactive components of persimmon. Persimmon vinegar, referred to as Shonai persimmon vinegar, was produced using various microbes isolated from a vinegar brewery over an extended period (about two years), resulting in its characteristic taste and flavor, as well as its high amino acids content. Persimmon paste and persimmon vinegar are now used for the development of various foods and beverages.

• 出版日期2014