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

将蛋白质材料与涩味柿汁混合，形成单宁-蛋白质复合物，并考察其在胃内的去除涩味效果和回汁效果。当蛋白质成分为炼乳、明胶、胶原蛋白或豆浆时，单宁-蛋白质复合物能有效去除涩味柿汁的涩味。当蛋白质成分是炼乳、明胶、胶原蛋白或豆浆时，人工胃液能够分解单宁-蛋白质复合物，释放出可溶性单宁。此外，我们还利用单宁-蛋白复合物生产柿子果冻

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