Tsurunaga Yoko, Takahashi Tetsuya, Kanou Mina, Onda Misaki, Ishigaki Mika
Faculty of Human Science, Shimane University, 1060 Nishikawatsu-cho, Matsue City, Shimane 690-8504, Japan.
Graduate School of Human and Social Sciences, Shimane University, 1060 Nishikawatsu-cho, Matsue City, Shimane 690-8504, Japan.
Heliyon. 2022 Sep 21;8(9):e10716. doi: 10.1016/j.heliyon.2022.e10716. eCollection 2022 Sep.
Non-astringent persimmon ( Thunb.) paste is typically produced by treating astringent persimmon fruit with alcohol or dry ice (to remove tannins) followed by abrasion. However, considering the large yield of astringent persimmons harvested in a short time, this long, laborious method has hindered the use of persimmon paste in food processing. Herein, the addition of polysaccharides was used to produce a non-astringent persimmon paste while maintaining its quality. Among the nine evaluated polysaccharides, high- (HM) and low-methoxyl (LM) pectins, carrageenan, xanthan gum, and sodium alginate exhibited high astringency removal efficiencies. No astringency recurrence was observed after freezing when HM or LM pectin, guar gum, carrageenan, or sodium alginate were added. Moreover, the addition of HM pectin, or LM pectin, or sodium alginate prevented astringency upon heating. Additionally, guar, xanthan, tara gum, or carrageenan effectively inhibited syneresis. Thus, high-quality pastes could be easily and efficiently produced using a combination of polysaccharides.
非涩柿（柿科）酱通常通过用酒精或干冰处理涩柿果实（以去除单宁），然后进行研磨来制作。然而，考虑到短时间内收获的涩柿产量巨大，这种漫长而费力的方法阻碍了柿酱在食品加工中的应用。在此，添加多糖用于生产非涩柿酱，同时保持其品质。在评估的九种多糖中，高甲氧基（HM）和低甲氧基（LM）果胶、卡拉胶、黄原胶和海藻酸钠表现出高的涩味去除效率。添加HM或LM果胶、瓜尔胶、卡拉胶或海藻酸钠后，冷冻后未观察到涩味复发。此外，添加HM果胶、LM果胶或海藻酸钠可防止加热时产生涩味。此外，瓜尔胶、黄原胶、刺云实胶或卡拉胶可有效抑制脱水收缩。因此，使用多糖组合可以轻松高效地生产出高质量的酱。
