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WO2012131129A1 - Produits alimentaires dérivés de kakis et procédé d'obtention de ceux-ci - Google Patents

Produits alimentaires dérivés de kakis et procédé d'obtention de ceux-ci Download PDF

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Publication number
WO2012131129A1
WO2012131129A1 PCT/ES2012/070180 ES2012070180W WO2012131129A1 WO 2012131129 A1 WO2012131129 A1 WO 2012131129A1 ES 2012070180 W ES2012070180 W ES 2012070180W WO 2012131129 A1 WO2012131129 A1 WO 2012131129A1
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WIPO (PCT)
Prior art keywords
persimmon
limits
additives
paste
mixture
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Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/ES2012/070180
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English (en)
Spanish (es)
Inventor
José Vicente CARBONELL TALÓN
José Luis NAVARRO FABRA
Enrique Sentandreu Vicente
José María SENDRA SENA
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Consejo Superior de Investigaciones Cientificas CSIC
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Consejo Superior de Investigaciones Cientificas CSIC
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Publication of WO2012131129A1 publication Critical patent/WO2012131129A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives

Definitions

  • the present invention is part of the agri-food industry, specifically in the manufacturing industry of food products such as pure juices, nectars, jams and other fruit-derived foods.
  • Persimmon is a very interesting fruit from the nutritional and, therefore, commercial point of view. It has ingredients that give it outstanding nutritional and functional properties (Yue et al., 2008). It contains about 16.5% sugars (fructose, glucose and sucrose), 0.4% pectin (as galacturonic acid) and 0.1% soluble tannins (as gallic acid). It is also rich in potassium (190 mg / 100 g), magnesium (9.5 mg / 100 g), carotenes (158.3 g / 100 g), ascorbic acid (10 mg / 100 g) and folic acid (7 g / 100 g). Its pH is relatively high (5.2-5.8).
  • persimmons There are two types of persimmons: astringent and non-astringent.
  • the former have a high content of soluble tannins that, when ingested, precipitate the salivary proteins that are lubricating the surface of the tongue; as a consequence the tongue loses its natural lubrication and the consumer acquires a sensation of dryness in the tongue, characteristic of astringency.
  • persimmons no As astringent, soluble tannins are present in the early stages of ripening but as it progresses they polymerize or condense, transforming into non-astringent forms at the time of collection (Matsuo and Itoo, 1978 and 1982).
  • Astringent persimmons are preferred by farmers and consumers for their greater agronomic performance and better presence, but for consumption they must undergo a treatment in chambers to lose their astringency.
  • a typical treatment is the storage in chambers with 95% carbon dioxide, for 24 hours at 20 ° C, after which the soluble tannins have passed into non-astringent forms but the fruit maintains its original firm texture (Salvador et al., 2008 ).
  • persimmon Because it is a very perishable fruit, the consumption of persimmon is seasonal and its commercialization is generally restricted to areas close to those of production, since the fruit does not support prolonged cold storage and products derived from persimmon have not yet been developed (except for thin slices of dried persimmon, a recent and very minor product) that allows to extend its consumption throughout the year without losing its properties.
  • persimmon is a difficult product to industrialize because when it becomes pureed it tends to gel and also undergoes an intense browning.
  • an intense thermal treatment of conservation is applied, under acidic conditions, the non-astringent forms of tannins are hydrolyzed and give rise to soluble tannins, whereby the mash becomes astringent.
  • the most universal technique for stabilizing and preserving fruit juices, inactivating endogenous enzymes and contaminating microorganisms is the application of a thermal conservation treatment adjusted to the characteristics of the product and the commercial life that is intended to be achieved.
  • the intensity of the conservation heat treatment is adjusted according to the characteristics of the fruit (composition, pH, lability of volatile components, activity of endogenous enzymes ...), changes in taste and commercial life of the final products .
  • This heat treatment introduces some changes in the quality parameters of juices and cremogenates but in most cases these changes are not very relevant and the final products enjoy the favor of consumers.
  • One of these fruits is persimmon.
  • persimmon when it is pureed, tends to gel through a non-elucidated mechanism in which, among other components, pectins and hemicelluloses participate; The gelation process is especially accentuated when the temperature exceeds 50 ° C.
  • persimmon has a very intense polyphenoloxidases (PPO) activity. Polyphenols are found in cell vacuoles while PPOs are located in chloroplasts and cytoplasm; When the tissue breaks, the PPO enzymes reach the substrate and fix the oxygen in the air, producing dark polymers responsible for the browning phenomenon.
  • PPO polyphenoloxidases
  • the present invention focuses on the development of manufacturing processes of persimmon products subjected to thermal conservation treatments taking into account the molecular basis of gelation, browning and astringency, offering a new method that allows to obtain derivatives of persimmon (puree, juice, nectar, jam, among others) with physical, nutritional and sensory properties acceptable to consumers.
  • the main object of the present invention is a method, hereinafter method of the invention, of obtaining food products derived from persimmon of the type of purees, juices, nectars and jams, among others, characterized in that it comprises at least the following stages:
  • the puree or paste of persimmon obtained from the process is already in a position to support the usual operations in the processing of fruit juices: mixing with other juices, formulation of nectars (by mixing with water , acidulants and sweeteners), homogenization, centrifugation, conservation, packaging and storage heat treatment, among the most important, as will be shown in the following section when the preferred embodiments of the invention are described.
  • the main basis of the present invention is to interfere with both alterations of the fruit of persimmon, gelation and browning, at the beginning of the manufacturing process of the derived product, that is, as soon as the persimmon is crushed to obtain the puree (or pasta) fresh.
  • the fresh puree obtained from the crushing of the fruit is incubated with a broad-spectrum enzyme preparation composed of at least one enzyme, which is commercial and that acts primarily on pectin and hemicellulose polymers that are responsible for the high Puree viscosity and involved in the gelation processes. It is interesting to heat the mixture slightly but without reaching the optimum temperature of enzymatic activity (around 50 ° C) because at that temperature gelification phenomena begin that create matter transfer problems and hinder the enzymatic activity.
  • the industrialization of persimmon to produce products derived from it has the added advantage of being able to take advantage of the destr ⁇ os (fruits of small caliber, fruits with defects in the skin, etc.) and of the surpluses of agricultural production.
  • Another object of the present invention is a product derived from persimmon obtainable by the process described.
  • This product derived from persimmon which can be for example but not exclusively juices, nectars, purees and jams, has the intended advantages, mainly its disposition for the consumer throughout the year, not only seasonally, without losing its properties, and the possibility to extend the market to other areas far from the production regions, even to other countries not producing persimmon.
  • the products derived from persimmon obtainable from the described method provide a novel and pleasant taste, unknown to many potential consumers, to the market of products derived from fruit.
  • they contain important concentrations of functional ingredients beneficial to the health of consumers, among which the soluble fiber and the compounds with antirradical activity that slow down the processes of cellular aging stand out.
  • the fruit of the persimmon can be cut and chopped before performing the steps of the procedure, which facilitates its crushing.
  • Crushed persimmon paste is screened, preferably by means of a pin, screw or vane.
  • the fruits of the persimmon are crushed and sieved until a fine paste is obtained, with particle size equal to or less than 0.7 mm.
  • the sifted persimmon paste, before being incubated with the mixture of additives can be deaerated.
  • the paste is heated to a temperature between 45 and 50 ° C, it is introduced in a vacuum deaerator to remove most of the dissolved air, and at the exit, without prior cooling, it is taken to the enzyme incubation tank.
  • This deaeration is carried out to further inhibit the activity of polyphenoloxidases, eliminating part of the dissolved oxygen in the paste or puree of persimmon.
  • the elimination of oxygen is achieved, in addition to deaeration, by the presence of an additive such as ascorbic acid, which captures part of this oxygen.
  • At least one enzyme in the additive mixture is preferably of the carbohydrase type, of fungal or bacterial origin, being more preferably selected from the group consisting of enzymes with pectinliase activity, polygalacturonase, ramnogalacturonase, arabinase, endoglucanase, mannose, xylanase and cellobiase and any combination thereof.
  • the mixture of additives may be, for example, a complex imatic.
  • the added amount of enzymes should correspond to a concentration between 0.01% and 1% by weight with respect to the amount of pulp, more preferably between 0.05% and 0.2% including both limits, and the mixture must be incubated at a temperature equal to or less than 50 ° C and for a time between 10 and 120 minutes.
  • the mixture may comprise at least one of the following additives, or any combination between them or between them with the enzymes:
  • At least one acidulant more preferably citric acid, in a proportion by weight with respect to the total of the mixture comprised between 0.01% and 0.5%, including both limits, and more preferably between 0.1% and 0.3% including both limits, to curb possible alterations microbial, slow down the activity of the endogenous polyphenoloxidases (PPO) of persimmon and optimize the activity of the added enzymes;
  • PPO polyphenoloxidases
  • an antioxidant food additive more preferably ascorbic acid (vitamin C) or its derivatives, in a proportion by weight with respect to the total of the mixture between 0.01% and 0.3%, including both limits, and more preferably between 0.1% and 0.2% including both limits, to reduce the amount of oxygen available by polyphenoloxidases;
  • a second food additive of a protein nature more preferably a water-soluble, heat-stable and stable protein at acidic pH (for example, whey proteins), in a proportion by weight with respect to the total of the mixture comprised between 0.01% and 2% , including both limits, and more preferably between 0.5% and 1.5% including both limits, to join soluble tannins that can be formed by a thermal conservation treatment, and thus prevent astringency from regenerating.
  • a protein nature more preferably a water-soluble, heat-stable and stable protein at acidic pH (for example, whey proteins)
  • acidic pH for example, whey proteins
  • additives are preferably added to the mixture in a joint proportion not exceeding 2% of the total weight of the paste. All these additives can be added together with the enzymes, although it may be advisable to delay the addition of the protein to the final stages of incubation.
  • the acidification itself suffered by the fresh mashed crushed and screened according to the present invention partially slows down the activity of endogenous PPOs, since the optimum pH of endogenous PPOs is higher than the optimum of added enzymes (active at acidic pH) , but it may be insufficient to completely curb mash browning during the enzymatic incubation period. For this reason, it is optionally recommended, but preferable, to acidify the sample (for example, up to pH 4.2-4.8) by incorporating an acidulant into the mixture of additives, as said for example with citric acid, to reduce the risk of microbial growth and enhance the activity of enzymes, as well as curb the activity of the endogenous PPO of persimmon that cause browning during its preparation.
  • the way proposed to achieve a better inactivation of the enzymatic browning reaction is the addition of a food additive that competes with the polyphenols for the capture of the oxygen present.
  • the most preferred food additive selected is ascorbic acid (vitamin C) which, more preferably in proportions between 0.01 and 0.3% with respect to the weight of the total mixture, including both limits, prevents dissolved oxygen from reaching the polyphenols and initiating the browning reactions. That is, it competes advantageously with the system polyphenoloxidase-polyphenols by capturing the remaining oxygen.
  • a water-soluble protein stable at the pH (acid) of the sample and that does not become denatured during the heat treatment after enzymatic incubation.
  • a very suitable and preferable source of this type of protein is the whey produced in the cheese factories after curd formation; It consists mainly of beta-lactoglobulin, alpha-lactoglobulin and seroalbumin. Heat treatments at temperatures above 80 ° C and pH below 4.0 produce the hydrolysis of condensed and polymerized tannins, generating soluble tannins that cause astringency.
  • Astringency is due to the affinity that soluble tannins have for soluble proteins, resulting in the precipitation of salivary proteins that lubricate the tongue and the sensation of roughness and dryness.
  • the tannins bind to them and form complexes that precipitate and cease to be astringent, so the purees or derivatives thus treated cease to be astringent to the palate.
  • the mixture has the following composition:
  • Enzymes (broad spectrum carbohydrases, with special pectolytic activity): 0.2%
  • Citric Acid 0.3%
  • the incubation temperature of the mixture of additives and previously crushed and sieved pulp is preferably between 40 ° C and 45 ° C including both limits, and is more preferably 43 ° C. Also preferably, the incubation time is between 15 and 30 minutes, including both limits. You can take advantage of this gentle heating of the mixture, before introducing it into the incubation tank, to remove most of the dissolved air by passing the paste through a deaerator.
  • the resulting product is subjected to heat conservation treatment, which is selected from sterilization or pasteurization.
  • the heat treatment can be performed in a heat exchanger.
  • the intensity of the conservation heat treatment will be adjusted according to the characteristics of the final product that you want to obtain: treatment at 85 ° C-95 ° C for 15-30 seconds, including both limits in both parameters, for purees, juices or nectars pasteurized to be kept refrigerated; treatments at 130-150 ° C for 1-10 seconds, including both limits in both parameters, for sterilized products stable at room temperature; and hot-pack sterilization treatments at 85-95 ° C with retention times between 1 and 3 minutes, including both limits in both parameters.
  • said conservation heat treatment is carried out at a temperature of 85 ° C for 20 seconds when it comes to pureed pasteurized purees, juices or nectars.
  • said preservative heat treatment is carried out at a temperature of 140 ° C for 4 seconds to obtain sterilized products aseptically packaged in multiple laminate packages.
  • said thermal conservation treatment is carried out by packaging at 90 ° C in glass jars, which are closed, inverted (so that the acidic and hot product itself sterilize the lid) and, after a retention time of 2 minutes, cool with water at room temperature.
  • the mash or paste with additives may be subjected to: a) mixing with at least one other fruit juice (s), such as orange; b) mixing with milk and dairy products, with or without fruit juices; c) mix with water, citric acid and sugar (to obtain nectars). It can also be optionally subjected to treatments to reduce the particle size (for example, by colloidal grinding, pressure homogenization) or the pulp content (for example, by centrifugation, filtration, etc.) of the incubated mash. It should be noted that the present invention encompasses any combination between these additional steps that have been listed, of particle size reduction or pulp content, or mixing with other components for formulation of derivative products. For example, its particle size can be reduced before mixing with water, or with ascorbic acid and water to prepare nectars.
  • the product derived from the persimmon that is obtained is ready for packaging, storage, transport and marketing.
  • the product derived from persimmon is packaged, cold, under hygienic conditions (pasteurized product) or aseptic (sterilized product).
  • hot packaging in glass jars can also be applied.
  • said products are preferably puree of persimmon, nectar of persimmon, persimmon juice or persimmon jam, among other derivatives.
  • Such products such as juice, can be combined with derivatives of other fruits to obtain multifruit products, according to known conventional methods.
  • the persimmons are chopped into a knife mill and transformed into cremogenated in a screw-auger provided with a sieve with 0.4 mm perforations 0;
  • the mass has 16% soluble solids and a pH of 5.8.
  • citric acid and 0.08% ascorbic acid To the freshly extracted puree is added 0.15% citric acid and 0.08% ascorbic acid; the pH of the mash thus formulated is 4.5.
  • 0.15% of a commercial carbohydrase cocktail obtained from Aspergillus aculeatus is added.
  • the additives are mixed intimately with the persimmon puree and the dough is heated, evenly, until a temperature of 43 ° C is reached.
  • the product is deaerated and kept at that temperature for 60 minutes.
  • the apparent viscosity of the mash has passed from 4.2 Pa.
  • the pH of the puree due to the activity of pectinmethyl esterases contained in the enzyme preparation, has decreased to a value of 3.7.
  • the puree is then homogenized at 20 MPa in a piston apparatus and then pasteurized in a plate heat exchanger at 90 ° C for 20 seconds, cooled to 4 ° C and packaged under hygienic conditions.
  • the puree thus obtained is kept refrigerated ( ⁇ 3 ° C) until the moment of consumption, in a period not exceeding 2 months.
  • Example 2. Nectar of high temperature sterilized persimmon - short time (UHT).
  • the persimmons are chopped into a knife mill and transformed into cremogenated in a pallet sheeter with sieve provided with holes of 0 , 4 mm 0.
  • the puree obtained acidified with 0.10% citric acid and also with 0.07% ascorbic acid, is incubated for 30 minutes at 40 ° C with a commercial enzyme carbohydrase preparation obtained from Aspergillus aculeatus (0.2% concentration).
  • a commercial enzyme carbohydrase preparation obtained from Aspergillus aculeatus (0.2% concentration).
  • the sucrose necessary to reach a concentration in soluble solids of 12% and the precise citric acid to reduce its pH to 3.5.
  • the sugar and acid dissolve and all ingredients are mixed intimately.
  • the nectar thus formulated is homogenized at 20 MPa in a piston apparatus to improve the stability of the suspended pulp.
  • the persimmon nectar is sterilized by a UHT treatment (for example, at 138 ° C for 2 seconds) and packaged cold and in aseptic conditions in multi-laminated packages. This sterilized product is stable at room temperature and has a commercial life of one year.
  • Example 3. Sterile persimmon juice (UHT) in aseptic packaging.
  • the persimmons are chopped into a knife mill and transformed into cremogenated in a screw-auger provided with a sieve with perforations of 0.7 mm 0.
  • the puree is acidified with 0.15% citric acid, 0.1% ascorbic acid and 0.1% commercial broad-spectrum carbohydrases obtained from Aspergillus aculeatus are also added. Everything is mixed thoroughly, the dough is heated to 45 ° C, deaerated, and the deaerated product is incubated at 45 ° C for 60 minutes.
  • the mixture is centrifuged to remove part of the pulp in suspension and then pasteurized in a plate heat exchanger at 138 ° C for 2 seconds, cooled to 4 ° C and packaged in hygienic conditions in multi-laminated containers.
  • the product has a commercial life of one year at room temperature.
  • Example 4 Sterile persimmon puree hot packed in glass jars with t-off lid.
  • the puree is acidified with 0.18% citric acid, added also 0.1% of ascorbic acid and 0.1% of commercial carbohydrases of broad spectrum obtained from Aspergillus aculeatus, 0.5% of whey proteins are also added, all is mixed thoroughly, the mass is heated to 45 ° C, deaerate, and the deaerated product is incubated at 45 ° C for 60 minutes At the end of this time, the pH of the sample has dropped to 3.8. The product is hot packed (85 ° C) in jars.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

La présente invention se rapporte à un procédé d'obtention de produits dérivés du kaki, qui comprend au moins les étapes consistant à broyer le kaki préalablement coupé ou non, et à le tamiser afin d'obtenir une purée ou une pâte, à soumettre ladite purée tamisée à une incubation enzymatique avec un mélange d'additifs qui comprend une ou plusieurs enzymes ayant une activité sur les pectines et les hémicelluloses, et éventuellement d'autres additifs tels que des acidifiants, des antioxydants et des protéines hydrosolubles, et à soumettre le produit à un traitement thermique de conservation. Le produit dérivé obtenu peut être soumis éventuellement à d'autres étapes conventionnelles de traitement pour dérivés de fruits, tels que mélange avec des dérivés d'autres fruits, diminution de la taille des particules du produit, homogénéisation... La présente invention concerne également les produits dérivés qui peuvent être obtenus par le procédé décrit, et qui peuvent être par exemple des jus, des confitures, des nectars et des purées, etc.
PCT/ES2012/070180 2011-03-25 2012-03-21 Produits alimentaires dérivés de kakis et procédé d'obtention de ceux-ci Ceased WO2012131129A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ESP201130442 2011-03-25
ES201130442A ES2389067B1 (es) 2011-03-25 2011-03-25 Productos alimenticios derivados de caqui y método de obtención.

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WO2012131129A1 true WO2012131129A1 (fr) 2012-10-04

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103637327A (zh) * 2013-12-26 2014-03-19 天津农科食品生物科技有限公司 柿子全果原浆及其加工方法
WO2016126182A1 (fr) * 2015-02-06 2016-08-11 Berries By Astrid Ab Procédé de production d'une purée pour smoothie
CN109287993A (zh) * 2018-10-30 2019-02-01 佛山市木记信息技术有限公司 一种柿子加工方法

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US573887A (en) * 1896-12-29 Ignatz georg kraits
JPS61170374A (ja) * 1985-01-19 1986-08-01 Yuutoku Yakuhin Kogyo Kk 渋柿果汁の製造方法
JPS633778A (ja) * 1986-06-23 1988-01-08 Ehime Pref Gov Seika Nogyo Kyodo Kumiai Rengokai 柿果汁の製造法
JPS6460340A (en) * 1987-05-19 1989-03-07 Keiichiro Murofushi Production of persimmon jam
KR20010025936A (ko) * 1999-09-01 2001-04-06 왕정환 홍시감 퓨레 및 단감 퓨레 제조방법
KR20080086591A (ko) * 2007-03-23 2008-09-26 김육용 홍시 추출액 및 홍시 추출액 제조방법 그리고 이를 이용한감 음료수
KR20090013475A (ko) * 2007-08-02 2009-02-05 서강영 단감을 이용한 음료의 제조방법
WO2010007869A1 (fr) * 2008-07-15 2010-01-21 バイオボックス株式会社 Procédé pour produire des aliments traités et aliments traités

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US573887A (en) * 1896-12-29 Ignatz georg kraits
JPS61170374A (ja) * 1985-01-19 1986-08-01 Yuutoku Yakuhin Kogyo Kk 渋柿果汁の製造方法
JPS633778A (ja) * 1986-06-23 1988-01-08 Ehime Pref Gov Seika Nogyo Kyodo Kumiai Rengokai 柿果汁の製造法
JPS6460340A (en) * 1987-05-19 1989-03-07 Keiichiro Murofushi Production of persimmon jam
KR20010025936A (ko) * 1999-09-01 2001-04-06 왕정환 홍시감 퓨레 및 단감 퓨레 제조방법
KR20080086591A (ko) * 2007-03-23 2008-09-26 김육용 홍시 추출액 및 홍시 추출액 제조방법 그리고 이를 이용한감 음료수
KR20090013475A (ko) * 2007-08-02 2009-02-05 서강영 단감을 이용한 음료의 제조방법
WO2010007869A1 (fr) * 2008-07-15 2010-01-21 バイオボックス株式会社 Procédé pour produire des aliments traités et aliments traités

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103637327A (zh) * 2013-12-26 2014-03-19 天津农科食品生物科技有限公司 柿子全果原浆及其加工方法
WO2016126182A1 (fr) * 2015-02-06 2016-08-11 Berries By Astrid Ab Procédé de production d'une purée pour smoothie
CN109287993A (zh) * 2018-10-30 2019-02-01 佛山市木记信息技术有限公司 一种柿子加工方法

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ES2389067B1 (es) 2013-09-16
ES2389067A1 (es) 2012-10-23

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