alcohol-based kaki de-astringing
process / process-kaki-alcohol-deastringing
焼酎抜き
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Short definition
A treatment that exposes persimmon fruit to ethanol vapor (including from distilled spirits such as shochu), causing enzymatically generated acetaldehyde to insolubilize tannins and remove astringency. In one reported experiment, fruit was wrapped in cotton soaked with 50% ethanol, double-sealed in plastic bags, and held at 37°C for 24 hours (Inari & Tomoeda, 1992).
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Persimmon (kaki) →is processed by→ alcohol-based kaki de-astringing
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How processing and cooking change it (1)
Scope: Several commercially available astringent persimmon cultivars ('Fuji', 'Tsurunoko', 'Hachiya' A/B/C), ethanol treatment at 37°C for 24 hours.
Note: When soluble tannin concentration before treatment was 3% or above, 24 hours of ethanol treatment could not de-astringe the fruit, and a longer treatment was needed. When it was 1% or below, de-astringing was achieved in 24 hours. One cultivar tested (overripe 'Hachiya' A) could not be de-astringed by ethanol treatment, which was inferred to be related to the fact that no ADH activity was detected. Inari & Tomoeda (1992).
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ingredient-persimmon —is_processed_by→ process-kaki-alcohol-deastringing