Kaki tannins bind tightly to proteins. In this study, we utilized this property to prepare food ingredients for nursing care using substandard astringent persimmon ‘Saijo’ fruits. Pastes mixed with different proportions of soy milk and astringent persimmon paste and foamy samples treated with espuma, one of the cooking utensils, were prepared and evaluated for soluble tannin content (astringency index), density (an indicator of foam raising), sample height (an indicator of foam stability), color tone, and texture evaluation index (hardness stress, adhesion, cohesion). The results indicate that as the percentage of astringent persimmon paste (APP) increased, the sample height, a* (from green to red) and b* values (from blue to yellow), hardness stress, and adhesion increased. When the texture evaluation index were compared with the evaluation criteria for foods for people with swallowing difficulties, it became clear that paste and foam samples with more than 30% astringency persimmon paste met Standard Criterion Ⅲ, suggesting that they are suitable for use as food for nursing care patients.
