JP2002165575A - Method for producing ume flesh paste - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing an ume (a Japanese apricot) flesh paste by which an ume of an ume brandy generated in a production process of the ume brandy can be used as the ume flesh paste so that the excessive ume of the ume brandy can effectively be utilized. SOLUTION: This method for producing the ume flesh paste comprises successively passing the ume of the ume brandy generated in the production process of the ume brandy through a washing step 1 of washing the ume of the ume brandy with the ume brandy, a flesh part softening step 2 of heating the washed ume of the ume brandy with superheated steam, a separating step 3 of separating a stone from the softened flesh part, a finely grinding step 4 of finely grinding the flesh part separated from the stone, a drying step 6 of drying the resultant paste of the ume of the ume brandy in the sun, evaporating the alcohol and thereby providing a dried ume flesh, a mixing step 7 of finely separating the dried ume flesh, adding a seasoning to the separated dried ume flesh, mixing the seasoning with the dried ume flesh and affording a seasoned ume flesh paste and a filtering step 8 of passing the ume flesh paste through a mesh.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a plum paste for converting a plum wine produced in a plum wine production process into a flavored plum paste.

[0002]

2. Description of the Related Art Since plum wine is produced by soaking raw ume in alcohol, a large amount of plum wine is generated after extracting the finished plum wine from a tank.

[0003] Conventionally, plum wine can be eaten as it is, and is sold as it is as a favorite item.

[0004]

However, plum wine ume contains alcohol, and the range of persons to be purchased as luxury goods is limited and the consumption as a product is small. Is in a surplus state, and the current situation is that effective use of plum wine is being sought.

Accordingly, an object of the present invention is to make plum wine produced in the process of producing plum wine usable as a plum paste, and to increase the consumption by effectively utilizing surplus plum wine. It is to provide a manufacturing method of.

[0006]

SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, the present invention comprises a softening step of heating the washed plum wine with superheated steam, and a separating step of separating seeds from the softened flesh portion. , The pulverization process where the seeds are separated and refined into a plum wine paste, the plum wine paste is dried in the sun and the alcohol is evaporated to dry plum meat, and the dried plum meat is refined. Separating, adding a seasoning to the separated dried plum meat and mixing it, a stirring step to make a flavored plum paste, and a filtration step of applying the plum paste to a mesh are sequentially adopted. It is.

In the above-mentioned flesh portion softening step, the flesh portion of the plum wine is heated for about 5 minutes using superheated steam at about 180 ° C., thereby softening the flesh portion without evaporating the alcohol content.

In the grinding step, a softened pulp portion is crushed at intervals of 0.5 mm using a homogenizer such as a stone mill, and in the filtration step, the crushed pulp portion is meshed with a 1 mm mesh. As a result, large ones after grinding are removed.

[0009] In the drying step, the plum wine paste is spread to a predetermined thickness, and the front and back are dried in the sun in a greenhouse over 3 to 4 days. In the stirring step, the dried plum meat is finely separated. And a mixing step of adding a seasoning to the finely separated dried plum meat and mixing it.

[0010]

Embodiments of the present invention will be described below with reference to the drawings.

As shown in the process diagram of FIG. 1, in the method for producing a plum wine ume paste of the present invention, after extracting the finished plum wine from the tank, the plum wine extracted from the tank is washed with the plum wine, Washing step 1 for washing off
Pulp softening step 2 and separation step 3 for separating seeds from the flesh
And a fine-graining step 4 of making the pulp portion into fine plum wine paste, a filtration step 5 of applying a plum wine plum paste to a mesh, and a drying plum meat by drying the plum wine plum paste in the sun and evaporating alcohol. Drying process 6, finely separating dried plum meat, adding a seasoning to the separated dried plum meat and mixing to form a flavored plum paste, and applying the plum meat to a mesh The filtration step 8 and the bag packing step 9 are sequentially performed.

The flesh softening step 2 uses superheated steam at about 180 ° C. to supply an appropriate amount of washed plum wine to the conveyor, and passes the inside of the furnace supplied with the superheated steam through the conveyor to make the plum wine. By heating the pulp portion of the ume with superheated steam for about 5 minutes, the evaporation of the alcohol is suppressed and the pulp portion is softened.

FIG. 2 shows an example of a heating device used in the flesh softening step 2, in which a conveying conveyor 24 is provided which penetrates from the entrance 22 to the exit 23 in the heating furnace 21, and the entrance end of the conveyor 24 is provided. A charging hopper 25 for plum wine is arranged in the container, and the plum wine discharged from the charging hopper 25 is supplied to the entrance end of the conveyor 24 via the intermediate conveyor 26.

At the lower part of the heating furnace 21, there are provided two superheated steam generators 29 each composed of a heat exchanger 27 and a circulation fan 28, and the suction port 30 of the generator 29 is connected to the inside of the heating furnace 21. Connected to the lower part, the outlet of superheated steam is blown out from the outlet 31 into the heating furnace 21, while the suction portion of the generator 29 is supplemented with saturated steam at 100 ° C.

The heating device 29 includes, for example, the heat exchanger 2
7 is supplied with hot air at 200 ° C.
The superheated steam of 160 ° C. sucked from the inside 1 is heated to the superheated steam of 180 ° C., and is blown out into the heating furnace 21 to heat the plum wine fed by the conveyor 24. By the way, the calorie of the superheated steam at 180 ° C is 31
9.5 Kcal / m ³ and air at the same temperature was 33.9.
Since it is Kcal / m ³ , the calorific value is about 9.4 times that of air. The gauge pressure in the heating furnace when the superheated steam is 180 ° C. is 15 kg / cm ² .

As described above, in the flesh portion softening step 2, the use of superheated steam does not cause oxygen to occur in the flesh portion due to the absence of oxygen, so that the pulp has a long shelf life, and the deliciousness of the plum due to the steam condensation effect on the surface. With little drip of components and no hardening of the surface, it is extremely effective as a pre-treatment for obtaining the optimal paste as a product.In addition, the processing time is short due to its high calorific value, and it is included in plum wine. There is an advantage that the pulp portion can be quickly softened to the inside by the effect of far-infrared rays by suppressing evaporation of the alcohol content.

The separation step 3 is a step of separating the seeds from the softened pulp using a device such as a pulper, and the grinding step 4 of making the pulp fine is performed by using a homogenizer such as a stone mill. The softened pulp portion is finely ground at intervals of 0.5 mm to make a plum wine plum paste.

In the filtering step 5, for example, a fine solid substance contained in the plum wine plum paste after grinding is removed by applying a fine plum wine plum paste to a 1 mm mesh, and the plum wine plum is pulped. The purpose is to make the paste uniform.

In the drying step 6 in which the plum wine paste is made into dried plum meat, the plum wine paste is dried to a predetermined thickness, for example, 1 μm.
The thickness is extended to about 2 cm, and the front and back sides are dried in the sun in a greenhouse for 3 to 4 days to evaporate the alcohol content.

Further, in the case of the drawing, the stirring step 7 comprises a mixing step 10 in the former stage for finely separating the dried plum meat, and a seasoning added to the finely separated dried plum meat and mixing. Although the example comprising the mixing step 11 in the latter stage is shown, the treatment may be performed in a single step in which the seasoning is added to and mixed with the dried plum meat while finely separating the dried plum meat.

The seasoning is not particularly limited. For example, a salt and citric acid (about acid: 5 / about salinity: 21) are added to the pickled seasoning plum used for drying plums. The mixture is used and filled in such an amount that a proper paste state can be obtained with respect to the dried plum meat.

Further, if sugar is used as a seasoning and the mixture is heated and mixed, plum meat jam can be produced.

In the filtration step 8 of applying the plum meat paste to a mesh, the plum meat paste is applied to a 1-mm mesh to remove large solid matter contained in the plum meat paste after fine grinding, and The purpose is to make the meat paste thinner.

The method for producing a plum meat paste of the present invention comprises the above steps. First, in the washing step 1, the plum wine extracted from the tank after extracting the plum wine is washed with the plum wine, and the outer surface is washed. The attached matter is washed off, and then the washed plum wine is softened in the flesh softening step 2 using superheated steam to soften the flesh of the plum wine, followed by the separating step 3
The seeds are separated from the softened pulp portion, and only the pulp portion is ground in the next grinding step 4 to produce a plum wine ume paste.

Thereafter, the plum wine paste obtained in the filtration step 5 is applied to a 1-mm mesh, so that the plum wine paste is made uniform.

Next, the plum wine paste is transferred to the drying step 6, the plum wine paste is spread to a thickness of about 1 to 2 cm, and the front and back are dried in the greenhouse for 3 to 4 days by sunlight. , So that the alcohol is evaporated.

The dried plate-shaped dried plum meat is finely separated in the mixing step 10 to facilitate the stirring and mixing of the dried plum meat and the seasoning in the mixing step 11, and the finely separated dried plum meat is mixed in the mixing step 11. Add seasoning to the plum meat and mix to make a flavored plum paste.

This plum meat paste is to be shipped by removing the large solid matter contained in the filtration step 8 and making it uniform, and then packing it in the bag packing step 9. .

From the above-mentioned flesh portion softening step 2 to filtration step 5
In addition, the whole is mechanized so that automatic processing can be performed continuously, thereby improving the processing efficiency.

The finished plum paste is a flavored paste that does not contain alcohol, and this paste is used for onigiri or the like. Alternatively, plum jam is prepared by using sugar as a seasoning. It can be.

[0031]

As described above, according to the present invention, the pulp portion of plum wine produced in the plum wine manufacturing process can be used as a plum paste or plum meat jam, and the plum wine produced in the plum wine manufacturing process can be used. Can be used effectively, and the surplus of plum wine can be eliminated.

Further, since the pulp portion is softened by heating the washed plum wine with superheated steam, the finished paste is not oxidized by oxygen during the softening treatment, and the plum has a delicious taste due to the steam condensation effect on the surface. Since there is little drip of the components and no hardening of the surface occurs, it is possible to obtain an optimal ume meat paste having a long shelf life.

[Brief description of the drawings]

FIG. 1 is a process chart showing a method for producing a plum meat paste according to the present invention.

FIG. 2 is a longitudinal sectional front view showing a schematic structure of a heating device used in the manufacturing method of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Washing process 2 Pulp softening process 3 Separation process 4 Grinding process 5 Filtration process 6 Drying process 7 Stirring process 8 Filtration process 9 Bag packing process 10 Mixing process 11 Mixing process

Claims (4)

[Claims] 1. A flesh softening step of heating the washed plum wine with superheated steam, a separation step of separating seeds from the softened flesh, and a pulverization of the flesh from which the seeds have been separated into fine plum wine paste. Fine process, drying the plum wine paste into the sun and evaporating alcohol to make dried plum meat, and finely separating the dried plum meat, adding a seasoning to the separated dried plum meat and mixing A method for producing a plum meat paste, which comprises a stirring step of combining and adding a flavored plum meat paste, and a filtration step of applying the plum meat paste to a mesh. 2. The flesh portion softening step is characterized in that the flesh portion is softened without evaporating alcohol by heating the flesh portion for about 5 minutes using superheated steam at about 180 ° C. Item 7. The method for producing a plum meat paste according to Item 1. 3. The plum meat according to claim 1, wherein in the drying step, the plum wine paste is stretched to a predetermined thickness, and the front and back are dried in the greenhouse in the sun over 3 to 4 days. Method of producing paste. 4. The method according to claim 1, wherein the stirring step comprises: a mixing step of finely separating the dried plum meat; and a mixing step of adding a seasoning to the finely separated dried plum meat and mixing. The method for producing the plum paste described in the above.