The elucidation of removal of astringency mechanism of the astringent persimmon by the protein addition and application to the food.

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The tannin-protein complex was formed by the mixing of protein materials with the astringent persimmon juice, removal of astringency effect and astringent juice return effect in the stomach were examined. When the protein component was evaporated milk, gelatin, collagen, or soy milk, then the tannin-protein complex effectively removed the astringency from astringent persimmon juice. The artificial gastric juices were able to break down the tannin-protein complexes releasing soluble tannin, when the protein component was evaporated milk, gelatin, collagen, or soy milk. In addition, we also produced persimmon jelly using the tannin-protein complexes