EDIBLE HIBISCUS PROCESSED PRODUCT AND METHOD FOR PRODUCING THE SAME

PROBLEM TO BE SOLVED: To provide a processed product imparted with a new texture and easy to be eaten by processing the calyx of edible hibiscus by a new method.SOLUTION: Provided is a method for producing an edible hibiscus processed product comprising: a softening step (1) where the calyx of edibl...

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Bibliographische Detailangaben
Hauptverfasser:	HIRATA KAN, KASAMA YUKI
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a processed product imparted with a new texture and easy to be eaten by processing the calyx of edible hibiscus by a new method.SOLUTION: Provided is a method for producing an edible hibiscus processed product comprising: a softening step (1) where the calyx of edible hibiscus is treated with tissue collapse enzyme so as to be softened; and a texture formation step (2) where the softened calyx is treated with pectinmethylesterase to obtain a pulp-like texture. At this time, the tissue collapse enzyme is preferably at least one kind selected from the group consisting of cellulase, hemicellulase, pectinase, β glucanase, mannanase and arabanase.SELECTED DRAWING: Figure 1 【課題】食用ハイビスカスのガクを新規な方法で加工することにより、新たな食感を付すると共に、食し易くした加工品を提供すること。【解決手段】（１）食用ハイビスカスのガクを組織崩壊酵素で処理することにより軟化させる軟化工程、（２）軟化されたガクをペクチンメチルエステラーゼで処理することにより果肉様の食感を得る食感形成工程を備えたことを特徴とする食用ハイビスカス加工品の製造方法によって達成される。このとき、組織崩壊酵素が、セルラーゼ、ヘミセルラーゼ、ペクチナーゼ、βグルカナーゼ、マンナナーゼ及びアラバナーゼからなる群から選択される少なくとも一種であることが好ましい。【選択図】図１