JP2000139395A - Salt-reduced pickled japanese plum - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide salt-reduced pickled Ume (Japanese plum) with no addition of artificial additive, for example, a preservative or the like and retain the effective components included in Ume fruits as much as possible. SOLUTION: Raw fruits of Ume are salted and exposed to the sun. The resultant salted Ume fruits are pickled in a syrup solution containing a higher concentration of sugar than that of the salt included in the salted Ume to give the objective salt-reduced pickled Ume containing <=5 wt.% of sodium content.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to dried plums and, more particularly, to reduced-plum dried plums which are easy to eat by reducing sourness and salt content.

[0002]

2. Description of the Related Art Umeboshi is an important preserved food for Japanese. This dried plum has the effect of promoting gastric acid secretion and increasing appetite. Also, recent medical research reports that plum drying has the effect of increasing immunity, which humans originally possess, such as preventing carcinogenesis by removing active oxygen. In addition, it is said that umeboshi has effects such as activation of the gastrointestinal tract, antiallergic action, prevention of food poisoning, prevention of calculi, and slimming. As a traditional method of pickling umeboshi, there is a method in which salted ume is dried in the sun and then salted ume obtained is pickled again in plum vinegar and colored with red shiso. The dried plums obtained in this way are generally sour and salty that they are often shunned today. Therefore, in recent years, there has been devised a method of producing reduced-plum dried umeboshi which is easy to eat by suppressing acidity and salt content. As a method of producing such reduced salt plum dried,
For example, salted raw plums are dried in the sun to make "salt plums", and then the salt plums are immersed in water, brewed vinegar, sugar,
A method of immersing or dipping in a seasoning liquid containing alcohol, artificial seasonings, flavors and the like can be mentioned. However,
Soaking plums in water or seasoning liquid can produce umeboshi with low salt content and low acidity, but the umami contained in the plum fruit and even ingredients that are effective for the human body will dissolve in the water and seasoning liquid. Shio-umeboshi is generally less flavorful than umeboshi pickled in the traditional manner described above. Also, if you try to reduce the salt content, fungi tend to grow or rot easily, so conventional preservatives are usually added with a separate preservative etc.For those who doubt the safety of artificial additives Reduced salt plum drying containing such preservatives is not preferred.

[0003]

SUMMARY OF THE INVENTION Accordingly, the present invention provides a reduction in acidity and salt content without adding artificial additives such as preservatives and losing effective components contained in ume nuts as much as possible. It aims to provide dried salted plums.

[0004]

The present inventor has made various studies to solve the above-mentioned problems, and as a result, salted plums obtained by salting raw plums and then drying in the sun are included in the salted plums. It has been found that the above-mentioned problems can be solved by reducing the salt content to 5% by weight or less by dipping in a syrup solution containing a sugar having a higher concentration than the salt content. Was. Hereinafter, the present invention will be described in detail.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, "Shioume" means ume nuts obtained by pickling raw plums and drying in the sun. This salty ume is prepared by removing sugar having a higher concentration than that contained in the salty ume. By immersing in a syrup solution containing the syrup, the dried salted plum of the present invention is obtained. In the present invention, it is considered that the salt in the salt plum is dissolved in the syrup and the sugar in the syrup enters the salt plum according to the principle of osmotic pressure by using a syrup having a high sugar concentration. Can be Compared to the conventional method of pickling dried salted plums using water and seasoning liquid, the salt removal method of the present invention discharges a large amount of salt contained in salted plum, but the citric acid and mineral content contained in salted plum are discharged. Such components are emitted only in small amounts. Also,
Conventional salt-reduced umeboshi has been added with artificial additives for fungicide and preservation.However, the salt-reduced umeboshi of the present invention contains a sufficient amount of sugar for fungicide and preservation. It can be stored for a long period of time without any addition. Furthermore, the reduced salt plum dried of the present invention is easy to eat with a mellow flavor by soaking salt plum in the above syrup solution.

[0006] The sugar contained in the syrup liquid of the present invention is:
Natural sweeteners such as sugar (eg, white sugar, granulated sugar, lactose sugar, brown sugar, etc.), sucrose, glucose, fructose and nectar (especially honey) shall be broadly meant. The syrup solution of the present invention is obtained by dissolving the above sugars in water or the like. The syrup solution of the present invention may further contain other components, for example, ume vinegar. Preferred syrup solutions are composed of sugar and / or honey. When using a combination of sugar and honey, preferably sugar: honey,
0.5-5: 1, even 1-5: 1, optimally 1-3:
It is one.

[0007] The salt and plum may be soaked in the syrup solution only once, but is preferably repeated a plurality of times. When immersing in a syrup liquid multiple times, the composition of each syrup liquid may be the same, but the composition of the syrup liquid should be changed little by little in consideration of the degree of desalting, the flavor of the final product, etc. Good to do. The pickling time of the salt and plum in the syrup solution is preferably 1 to 60 days per time, and more preferably 5 to 60 days.
５０50 days, optimally 10-40 days.

[0008] The concentration of the syrup solution of the present invention is not particularly limited as long as it is higher than the concentration of the salt contained in the pulp portion of the salted plum, but it is 20 to 70% by weight, and more preferably 30 to 6%.
0%, optimally 35-50% by weight. When the salt and plum is immersed in the syrup a plurality of times, a syrup having a high concentration may be gradually used as the immersion is repeated.

In the dried plum of the present invention, the content of sodium contained in the flesh portion of the dried plum is 5% by weight or less, 3% by weight or less, and optimally 2% by weight or less, as measured by atomic absorption spectrophotometry. ing. On the other hand, the citric acid content is
When measured by high performance liquid chromatography, 0,
1% by weight or more, further 0, 3% by weight or more, optimally
6% by weight or more. Further, the content of mineral (ash) is 1% by weight or more, more preferably 2% by weight or more, and most preferably 3% by weight or more, as measured by a direct ashing method. That is, the umeboshi of the present invention can reduce the salt content while not reducing the content of other components contained in ume nuts.

Next, the present invention will be described in more detail based on embodiments. Example 1 Approximately 100 kg of fresh plum of the same size was prepared. The fresh plums were washed with water after removing the stalks, and immersed in water for about 12 hours to remove lye. The time for removing the lye may be adjusted in the range of 4 to 24 hours, depending on the ripeness of the raw plum. The raw plums after draining the lye are drained and lightly dried before moving on to the next salting process. The salting process was performed using a sealable container having an internal volume almost filled with about 100 kg of raw plum. To perform this salting step, about 20 kg of salt was prepared. Each time about 1/3 of the raw plum prepared in the container is put, the operation of sprinkling about 1/3 of the prepared salt is repeated three times, so that the salt is evenly dispersed in the raw plum charged in the container. I let it. Then, the inner lid was placed on the raw plums charged in the container, and about 50 kg of a weight was placed on the inner lid, and left in a cool and dark place. The ume vinegar gradually comes out in two to three days after starting this neglect, but is usually left for about 30 to 180 days until the inner lid placed on the ume is immersed in ume vinegar, Raw plum becomes "salt plum". Take out the salt plums obtained as described above from the container and arrange them on the saiko. In the present invention, since the ume vinegar remaining in the container is not used thereafter, this ume vinegar may be used separately. Next, the salt and plums arranged on the laying basket were dried by exposing them to the sun and night breeze for three to ten days and nights in good summer. It should be noted that the salt plum was turned upside down during the sun drying, so that the entire surface of the salt plum was exposed to the sun. Then, the dried salted plum is recharged into the empty container from which the plum vinegar has been removed, and the process proceeds to the next desalting step.

In order to carry out the desalting step, in this embodiment, a syrup solution A (sugar concentration = 40% by weight) in which ice sugar is dissolved in water and a syrup solution B (sugar sugar) in which honey is further added to syrup solution A : Honey = 2: 1, sugar concentration = 45
% By weight). The syrup solution A was poured to such an extent that the salt plums immediately after drying in the sun were sufficiently pickled (salt plum: syrup solution A = 1: 1), and the container was sealed. After being left for 30 days, the dried plums were taken out. Then, similarly, the dried plums were soaked in syrup solution B for 30 days. In addition, in addition to the above embodiment, dried plums may be colored with red perilla.

Table 1 shows the results of food analysis of the dried plum (sample 1) obtained as described above.
In addition, carbohydrate is based on the nutrition labeling standard (1996 Ministry of Health and Welfare Notification 146
No.) [100- (moisture + protein + lipid + ash + dietary fiber)]. Energy also complied with the Ministry of Health and Welfare Notification No. 146 of 1996.

Table 1 Analysis test items Analysis method Sample 1 Moisture Vacuum heating and drying 48.8% by weight Protein Kjeldahl method 0.5% by weight Lipid Soxhlet extraction method 0.1% by weight Ash direct incineration method 4.0% by weight Carbohydrate calculation 43.8% by weight Energy calculation 177kcal / 100g Dietary fiber Enzyme weight method (AOAC method) 2.8 Wt% citric acid high-performance liquid chromatography 0.83 wt% sodium atomic absorption spectrophotometry 1.52 wt%

As is clear from the results shown in Table 1, the umeboshi according to the present invention has an extremely low sodium content, but contains a suitable amount of components such as citric acid and ash. The dried plum of the present invention was stored at room temperature for one year, but the flavor was almost the same as immediately after production. In addition,
The dried plum before being immersed in Syrup B also had a rich flavor, but was slightly salty.

[0015] In addition, 10 monitors having a duty of confidentiality to taste the above-mentioned dried plums with respect to the patented invention of the present application were very popular. The impression that the umeboshi of the present invention has a unique flavor in addition to the reduced salt content and sourness compared to the conventional umeboshi was obtained.

[0016]

As described above, the present invention provides an umeboshi that can be stored for a long period of time while maintaining the active ingredients of the ume without adding artificial additives such as preservatives, while keeping acidity and salt content moderate. It is possible to provide.

Claims (1)

[Claims] 1. Salting a raw plum, obtained by salting raw plums and drying in the sun, in a syrup solution containing a sugar having a higher concentration than the salt contained in the salted plum to reduce the sodium content to 5 wt. % Or less, dried salted plums.