JP2004113006A - Method for producing hard and dry cut japanese plum, and hard and dry cut japanese plum obtained by the method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing hard and dry cut Japanese plum excellent in a restoration property, and having crisp palate feeling peculiar to Japanese plum before drying when admixed to boiled rice or when served as a soup by pouring boiled water thereon; and to provide hard and dry cut Japanese plum obtained by the method. <P>SOLUTION: The hard and dry cut Japanese plums are produced by the following process: cutting pitted hard Japanese plums, adding salt to the thus obtained hard and cut Japanese plums so as to have the salt content of 15-40 mass%, and adding at least one kind of a sugar alcohol selected from sorbitol, maltitol and reduced starch syrup so as to have the sugar alcohol content of 6-25 mass% followed by drying the resultant Japanese plums. <P>COPYRIGHT: (C)2004,JPO

Description

【００３６】
第１表によれば、糖アルコールとしてソルビトール、マルチトール及び還元水飴を用いた場合にのみ、復元後にカリカリした食感を保有する調味硬質乾燥カット梅が得られることが分かる。
【００３７】
実験例２（食塩含量の選択）
種抜きし、５ｍｍ角にカットした硬質梅（カリカリ梅）５００ｇに、ソルビトール含量が２０質量％一定となるようにソルビトールを添加し調整した上で、これに食塩含量がそれぞれ１０、１５、３０、４０、４５質量％となるように食塩を添加し、手で５分間攪拌混合し、浸透させるため２０分間放置した。
得られた調味硬質カット梅を、棚温度３０℃で約１日間凍結乾燥することにより、水分含量が４％であり、種々の食塩含量を有する調味硬質乾燥カット梅を得た。
【００３８】
このようにして得られた種々の食塩含量を有する調味硬質乾燥カット梅について、その外観性状、乾燥状態、湯戻し時間、湯戻し食感、炊飯米戻し時間（ご飯戻し時間）、炊飯米戻し食感（ご飯戻し食感）を測定評価した。結果を第２表に示す。
ここで、湯戻し時間は、実験例１に記載したとおり、９０℃の湯に浸漬し、１分おきに確認し、復元までに要した時間とした。また、炊飯米戻し時間（ご飯戻し時間）は、８０℃以上に保温した炊飯米１００ｇに２ｇ混ぜ込み、湯戻し時間と同様に、復元するまでの時間を測定した。なお、湯戻し食感と炊飯米戻し食感（ご飯戻し食感）における食感の評価は、熟練したパネラー２０名の意見を集約した。湯戻し食感と炊飯米戻し食感（ご飯戻し食感）における括弧内の数値は、食感を５段階評価した値の平均値を示している。なお、これらは以下の実験例等で全て同様である。
【００３９】
【表２】
第２表（食塩含量の選択）

【００４０】
第２表によれば、乾燥前の硬質梅（カリカリ梅）中の食塩含量が「１０質量％」と１５質量％未満である場合には、復元後にベトついたり、芯が残り、一方、「４５質量％」と４０質量％を超える場合には、復元後に表面に食塩が析出したり、中心部でガリッとしたりすることが分かる。
これに対して、乾燥前の硬質梅（カリカリ梅）中の食塩含量が１５〜４０質量％の範囲の場合に、復元後にカリカリした食感を保有する調味硬質乾燥カット梅（カリカリ梅）が得られることが分かる。
【００４１】
実験例３（ソルビトール含量の選択）
種抜きし、５ｍｍ角にカットした硬質梅（カリカリ梅）５００ｇに、食塩をその含量が３０質量％となるように一定量添加すると共に、ソルビトール濃度をその含量がそれぞれ０、６、２０、２５、３０質量％となるように添加し、手で５分間攪拌混合し、浸透させるため２０分間放置した。
得られた調味硬質カット梅を７０℃で２４時間熱風乾燥することにより、水分含量が４％であり、種々のソルビトール濃度を有する調味硬質乾燥カット梅を得た。
【００４２】
このようにして得られた種々のソルビトール濃度を有する調味硬質乾燥カット梅について、実験例２と同様にして、その外観性状、乾燥状態、湯戻し時間、湯戻し食感、炊飯米戻し時間（ご飯戻し時間）、炊飯米戻し食感（ご飯戻し食感）を測定評価した。結果を第３表に示す。
【００４３】
【表３】
第３表（ソルビトール含量の選択）

【００４４】
第３表によれば、乾燥前の硬質梅（カリカリ梅）中のソルビトール含量が「０質量％」と６質量％未満である場合には、復元せず、乾燥時に収縮してしまい、一方、「３０質量％」と２５質量％を超える場合には、復元後にベトつき、グニャグニャした食感となることが分かる。
これに対して、乾燥前の硬質梅（カリカリ梅）中のソルビトール含量が６〜２５質量％の範囲の場合に、復元後にカリカリした食感を保有する調味硬質乾燥カット梅（カリカリ梅）が得られることが分かる。
【００４５】
実施例１
除核した硬質梅（カリカリ梅）を包丁にて５ｍｍ角になるようにカットした。次に、カットした硬質梅（カリカリ梅）１ｋｇ（水分含量７５％、食塩含量２０％）に対し、食塩５０ｇ、ソルビトール２００ｇ（サンエイ糖化製ソルビットＭＥ、純度１００％）を添加・混合し、硬質カット梅を得た。この硬質カット梅を熱風棚乾燥機にて、７０℃、２４時間の条件で乾燥することにより、水分含量が３．２％の調味硬質乾燥カット梅（本発明品）を得た。
比較対照品として、同様に除核しカットした硬質梅（カリカリ梅）１ｋｇをそのまま７０℃、２４時間乾燥を行ったものを作製した。このときの硬質乾燥カット梅の水分含量は２．５％であった。
このようにして得られた２種の硬質乾燥カット梅（本発明品と比較対照品）２ｇをそれぞれ１００ｇの炊飯米（温度８０℃）に混ぜ込み、おむすびにして１０分間放置後、食感を試食評価した。食感の評価は、実験例１と同様にして５段階で行った。食感の評点は、熟練したパネラー２０名の評価の平均点である。おむすびに混ぜ込まれた乾燥硬質カット梅の外観、梅食感、食感評点を第４表に示す。
【００４６】
【表４】
第４表

【００４７】
実験例４（特開平７−２３７０６号公報の追試）
特開平７−２３７０６号公報（乾燥タケノコの製造法に関するもの）の実施例２に準じて調味乾燥タケノコを製造すると共に、３ｍｍ角にカットした硬質梅を用いたこと以外は、この特開平７−２３７０６号公報の実施例２に準じて調味硬質乾燥カット梅（カリカリ梅）を製造した。
【００４８】
即ち、デキストリン７％、マルチトール３％、ＤＬリンゴ酸ナトリウム２％、アルギン酸ナトリウム１％、コンブエキス０．５％、サラダ油０．５％、カツオエキス０．３％、チキンエキス０．２％、酵母エキス０．１％を滅菌海水１００ｇに溶解した溶液を調製した。
この溶液に、水煮タケノコ１００ｇを３０×３０×３（ｍｍ）に裁断したものを浸漬混合した後、７５℃で熱風乾燥し、調味乾燥タケノコを製造した。
また、水煮タケノコの代わりに３ｍｍ角にカットした硬質梅（カリカリ梅）１００ｇを用いたこと以外は、これと同様にして行い、調味硬質乾燥カット梅（カリカリ梅）を製造した。
【００４９】
上記のようにして得られた調味乾燥タケノコと調味硬質乾燥カット梅（カリカリ梅）とについて、実験例２と同様にして、その外観性状、乾燥状態、湯戻し時間、湯戻し食感、炊飯米戻し時間（ご飯戻し時間）、炊飯米戻し食感（ご飯戻し食感）を測定評価した。結果を第５表に示す。
【００５０】
【表５】
第５表（特開平７−２３７０６号公報の追試）

【００５１】
第５表によれば、硬質梅（カリカリ梅）、タケノコのいずれもが、湯戻し、炊飯米戻しのいずれとも復元性は充分でなく、硬質梅（カリカリ梅）でみると、炊飯米戻しの場合、カリカリ食感が復元せず、芯が残っていることが分かる。
【００５２】
実験例５〔硬質梅（カリカリ梅）、高菜、タケノコ、キャベツの比較〕
除核した硬質梅（カリカリ梅）、高菜、タケノコ、キャベツ各５００ｇを、それぞれ５ｍｍ角にカットし、次いでそれぞれソルビトール含量が２０質量％、食塩含量が３０質量％となるようにソルビトールと食塩を加え、手で５分間攪拌混合し、浸透させるため２０分間放置した後、７０℃で２４時間熱風乾燥することにより、水分含量が４％であり、種々の乾燥品を得た。
【００５３】
このようにして得られた種々の乾燥品について、実験例２と同様にして、その外観性状、乾燥状態、湯戻し時間、湯戻し食感、炊飯米戻し時間（ご飯戻し時間）、炊飯米戻し食感（ご飯戻し食感）を測定評価した。結果を第６表に示す。
【００５４】
【表６】
第６表〔硬質梅（カリカリ梅）、高菜、タケノコ、キャベツの比較〕

【００５５】
第６表によれば、次のことが分かる。
即ち、まず硬質梅（カリカリ梅）以外では、カリカリ食感の復元効果は得られないことが分かる。次に、高菜は、元々の食感がそれほどシャリシャリしていないため、復元後も同レベルであること、ニンジン、タケノコは、復元後は、歯ごたえのない食感に変化すること、キャベツは復元後、浅漬け様のシャリシャリ食感になること、さらにニンジン、キャベツは、乾燥時の褐変が問題となること、がそれぞれ分かる。
【００５６】
実験例６（カットサイズと戻り時間の関係）
除核した硬質梅（カリカリ梅）を、１、３、５、７、１０、１５ｍｍ角にそれぞれ５００ｇずつカットし、以下、実験例５と同様にして調味硬質乾燥カット梅（カリカリ梅）を得た。
このようにして得られた調味硬質乾燥カット梅について、実験例２と同様にして、その湯戻し時間、湯戻し食感、炊飯米戻し時間（ご飯戻し時間）、炊飯米戻し食感（ご飯戻し食感）を測定評価した。結果を第７表に示す。
【００５７】
【表７】
第７表（カットサイズと戻り時間の関係）

【００５８】
第７表によれば、カットサイズが３〜１０ｍｍ、好ましくは３〜７ｍｍの範囲でカリカリ食感の復元効果が認められた。カットサイズが３ｍｍ角より小さいとカリカリ食感が感じられず、一方、かっとサイズが１０ｍｍより大きいと戻り時間が長く、芯が残り硬いという問題が出ることが分かる。
【００５９】
実験例７（乾燥度合いと外観性状、復元効果の関係）
除核した硬質梅（カリカリ梅）を５ｍｍ角にカットし、次いでそれぞれソルビトール含量が２０質量％、食塩含量が３０質量％となるようにソルビトールと食塩を加え、手で５分間攪拌混合し、浸透させるため２０分間放置した後、７０℃で所定時間熱風乾燥することにより、水分含量がそれぞれ２、５、２０、２５％の調味硬質乾燥カット梅を得た。
このようにして得られた調味硬質乾燥カット梅について、実験例２と同様にして、その湯戻し時間、湯戻し食感、炊飯米戻し時間（ご飯戻し時間）、炊飯米戻し食感（ご飯戻し食感）を測定評価した。結果を第８表に示す。
【００６０】
【表８】
第８表（乾燥度合いと外観性状、復元効果の関係）

【００６１】
第８表によれば、水分含量が２０％以下の場合に、カリカリ食感の復元効果が認められることが分かる。水分含量が２０％を超え、２５％になるとグニャグニャした食感となると共に、保存性に問題が出ることが分かる。
【００６２】
実施例２（混ぜ込み炊飯米用）
種抜きし、５ｍｍ角にカットした硬質カット梅（カリカリ梅）１００ｇに、食塩５ｇ、ソルビトール１０ｇを加え混合し、２０分間放置し、調味硬質カット梅（カリカリ梅）を得た。このときの食塩含量は２１．７質量％、ソルビトール含量は８．７質量％であった。この調味硬質カット梅を熱風乾燥機にて７０℃で２４時間熱風送風乾燥した。
得られた調味硬質乾燥カット梅３ｇを８０℃に保温した１６０ｇの炊飯米に混ぜ込んで、１０分間放置し、混ぜ込み炊飯米を得た。
この混ぜ込み炊飯米を２０人で試食し、実験例１と同様にして５段階の復元食感評価を行った平均値は、４．３であり、非常に良好なカリカリ食感だった。
【００６３】
実施例３（茶漬け用）
種抜きし、３ｍｍ角にカットした硬質カット梅（カリカリ梅）１００ｇに、食塩５ｇ、マルチトール１０ｇを加え混合し、２０分間放置し、凍結乾燥機（共和真空技術（株）製、真空凍結乾燥機、型式ＲＬＥＩＩ−１０３）にて棚温度３０℃で凍結乾燥した。
得られた調味硬質乾燥カット梅５ｇを１００ｇの茶碗に盛った炊飯米（ご飯）にかけ、ひたひたになるまで９０℃の熱湯を注ぎ、５分間放置し、梅風味お茶漬けを得た。
この梅風味お茶漬けを２０人で試食し、実験例１と同様にして５段階の復元食感評価を行った平均値は、４．２であり、非常に良好なカリカリ食感だった。
【００６４】
実施例４（吸い物用）
種抜きし、４ｍｍ角にカットした硬質カット梅（カリカリ梅）１００ｇに、食塩５ｇ、ソルビトール５ｇ、マルチトール５ｇを加え混合し、２０分間放置し、凍結乾燥機にて棚温度３０℃で凍結乾燥した。
得られた調味硬質乾燥カット梅２ｇを、乾燥ねぎ２ｇ、だしの素２ｇと共に椀に入れ、９０℃の熱湯１５０ｍｌを注ぎ、５分間放置し、梅風味お吸い物を得た。
この梅風味お吸い物を２０人で試食し、実験例１と同様にして５段階の復元食感評価を行った平均値は、４．３であり、非常に良好なカリカリ食感だった。
【００６５】
【発明の効果】
請求項１に係る本発明によれば、復元性に優れ、炊飯米（ご飯）に混ぜ込んだときや湯をかけて吸い物等にしたときに、乾燥前の独特の食感であるカリカリした食感を保有する硬質乾燥カット梅を製造することができる。
また、請求項１に係る本発明によれば、ごはんに混ぜ込む等の簡便な調理により速やかに加水復元し、復元時間の短い硬質乾燥カット梅を製造することができる。
次に、請求項４に係る本発明によれば、復元性に優れ、炊飯米（ご飯）に混ぜ込んだときや湯をかけて吸い物等にしたときに、乾燥前の独特の食感であるカリカリした食感を保有する硬質乾燥カット梅が提供される。
また、請求項４に係る本発明によれば、ごはんに混ぜ込む等の簡便な調理により速やかに加水復元し、復元時間の短い硬質乾燥カット梅が提供される。
このような硬質乾燥カット梅は、水分含量２０％以下が防腐のためには好ましく、変敗や腐敗のおそれが少なく、長期保存することができる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing a hard dried cut plum and a hard dried cut plum obtained by the method. In more detail, it has excellent resilience, and when mixed with cooked rice (rice), it becomes a unique crunchy texture before drying when mixed with ingredients and hot water to make the soup float. The present invention relates to a method for producing a hard dried cut plum, and a hard dried cut plum obtained by the method.
[0002]
[Prior art]
Generally, hard plum is called crunchy plum because of its unique texture (crisp texture).
At present, hard ume having such a crunchy texture cannot be stored for a long period of time because it has a water content far exceeding 40% and easily deteriorates and rots.
On the other hand, as a dried plum product, a dried product of plum dried or ume paste has been widely known, but has no crunchy texture.
Therefore, it is conceivable to dry the hard plum to have a crunchy texture, but simply drying the hard plum does not restore the crunchy texture with crunch after adding water, and the crunchy texture is slightly increased. Even if the restoration is performed, there is a problem that the restoration time becomes long and the texture of the core or the like remains.
[0003]
By the way, in the fiber and tissue of cut bamboo shoots after cutting into a size suitable for cooking material, two or more kinds selected from polysaccharides, starches and their decomposed products, sugars, sugar alcohols, salt, seasonings, emulsifiers There is known a method of improving the resilience of bamboo shoots after drying by performing a pre-treatment for infiltrating the mushrooms and then drying (for example, see Patent Document 1).
[0004]
However, this method is intended for bamboo shoots having a coarse-textured tissue structure, and even if this method is applied to foods having a soft pectin-like flesh tissue structure such as hard plum, hot water reconstitution is performed. A sufficient texture-restoring effect cannot be obtained, for example, the core remains after drying.
[0005]
[Patent Document 1]
JP-A-7-23706 (pages 1-4)
[0006]
[Problems to be solved by the invention]
The present invention solves the above-mentioned problems of the prior art, has excellent resilience, and has a unique texture before drying when mixed with cooked rice (rice) or when cooked with hot water to make a soup. It is an object of the present invention to provide a method for producing a hard dried cut plum having a crispy texture and a hard dried cut plum obtained by the method.
That is, an object of the present invention is to provide a dry ume that can be stored for a long period of time by restoring it by simple cooking such as mixing it with rice, thereby giving the crisp plum a crispy texture.
[0007]
Further, the present invention provides a method for producing a hard dried cut plum having a short restoring time by quickly reconstituting water by simple cooking such as mixing with rice, and a hard dried cut plum obtained by the method. The purpose is.
[0008]
[Means for Solving the Problems]
As a result of the inventor's intensive efforts to solve the above-mentioned problems, in the dried hard plum (crisp plum), the enucleated hard plum was cut, and then the hard cut plum obtained had a salt content of 15%. Salt is added so as to be 〜40% by mass, and at least one sugar alcohol selected from sorbitol, maltitol and reduced starch syrup is added so as to have a content of 6 to 25% by mass, and then dried. As a result, the present inventors have found that it is possible to quickly restore a crunchy and crunchy texture before drying by simple cooking such as mixing with rice, due to the water absorption effect by osmotic pressure. Furthermore, when cutting the hard plum, the present inventor cut into the cooked rice (rice) by cutting so that one side or the sphere of the hard plum had a diameter of 3 to 10 mm. It has been found that the crisp texture that is felt when making soup or the like with hot water is significantly improved.
The present invention has been completed based on these findings.
[0009]
That is, the present invention according to claim 1 is to cut the enucleated hard plum, then add salt to the obtained hard-cut plum so that the salt content becomes 15 to 40% by mass, and add sorbitol, A method for producing a hard dried cut plum, comprising adding at least one sugar alcohol selected from maltitol and reduced starch syrup so that the content thereof is 6 to 25% by mass, and then drying. It is.
The present invention according to claim 2 provides a method for producing a hard dry cut plum according to claim 1, wherein the hard plum is cut so that the diameter of one side or a sphere of the horn is 3 to 10 mm. is there.
According to a third aspect of the present invention, there is provided the method for producing a hard dried cut plum according to the first or second aspect, wherein the drying treatment is performed so that the moisture content after drying is 20% or less.
The present invention according to claim 4 provides a hard dried cut plum obtained by the production method according to claims 1 to 3.
According to a fifth aspect of the present invention, there is provided a hard dried cut plum according to the fourth aspect, which is used for cooked rice, tea pickles or soup.
The present invention according to claim 6 provides the hard dried cut plum according to claim 4, which is for mixed rice cooked rice.
[0010]
BEST MODE FOR CARRYING OUT THE INVENTION
The present invention according to claim 1 relates to a method for producing a hard-dried cut plum, which comprises cutting the enucleated hard plum so that the hard-cut plum obtained has a salt content of 15 to 40% by mass. And at least one sugar alcohol selected from sorbitol, maltitol and reduced starch syrup so as to have a content of 6 to 25% by mass, followed by drying.
[0011]
As the hard plum used in the present invention according to the first aspect, generally, a so-called crunchy plum can be used because of its unique texture. Crispy plums are plum pickles made from salted plums such as unripe plums and seasoned plum pickles that are processed products. By hardening the ume with a calcium salt such as calcium lactate or by adding salt stepwise, the hard ume used in the present invention according to claim 1 can be obtained.
[0012]
In the present invention according to claim 1, seeds are extracted from the hard plum as described above, and after enucleation, the process is moved to the next cutting step. The operation of removing the seed (nuclear enucleation operation) may be performed by a conventional method. In addition, the salt content in the hard ume at this time is about 15%, but is not limited thereto. The water content is generally around 70%.
[0013]
Next, the hard plum thus enucleated is cut.
In this cutting step, the enucleated hard plum is cut into a square body such as a cube or a rectangular body, or a spherical or elliptical (rugby ball) spherical body. The cutting may be performed using a known cutting machine or the like.
[0014]
At the time of cutting, as described in claim 2, a hard plum is formed such that one side of a square body (short side in the case of a rectangular body) or the diameter of a sphere (short diameter in the case of an elliptical shape). It is preferable to carry out the process so as to have a size of 3 to 10 mm, preferably 3 to 5 mm. By performing the cutting process so as to have the size in this range, the crispy texture felt when eating after restoring can be significantly improved. If it is larger than this range, it takes a long time to restore when absorbing water, or the core remains due to the texture. On the other hand, when it is smaller than this range, the crunchy texture becomes insufficient.
[0015]
In this way, hard-cut plums are obtained.
To the hard-cut ume thus obtained, salt is added so that the salt content is 15 to 40% by mass, and at least one sugar alcohol selected from sorbitol, maltitol and reduced starch syrup is added to the content. Is 6 to 25% by mass. Usually, it is added to the surface of the hard cut plum and its vicinity. After the addition, it is preferable to carry out stirring and mixing such as entanglement so as to be more uniform.
[0016]
The salt used in the present invention according to claim 1 may be one generally used for ume processing, and is edible sodium chloride used for ordinary cooking and flavoring, such as purified salt and natural salt. Potassium chloride is not preferred because of bitterness.
[0017]
Next, in the present invention according to claim 1, it is necessary to use at least one sugar alcohol selected from sorbitol, maltitol, and reduced starch syrup. Even if a sugar alcohol other than these, such as erythritol or xylitol, is used, the object of the present invention cannot be achieved. Further, even if liquid sugar or the like is used, the object of the present invention cannot be achieved.
[0018]
The sorbitol used in the present invention according to claim 1 is obtained by reducing the carbonyl group of glucose by a hydrogenation reaction, and may be a general sorbitol used in foods. Maltitol is obtained by reducing the carbonyl group of maltose by a hydrogenation reaction, and reduced starch syrup is obtained by reducing the carbonyl group of syrup by a hydrogenation reaction, and is commonly used in foods. Is good.
[0019]
In the present invention according to claim 1, salt is added to the hard-cut plum so that the salt content is 15 to 40% by mass, and at least one sugar selected from sorbitol, maltitol, and reduced starch syrup. It is necessary to add the alcohol so that its content is 6 to 25% by mass, preferably 6 to 20% by mass. Since the drying operation is performed after such addition, the salt content and the sugar alcohol content here indicate the respective contents in the hard-cut plum before drying.
[0020]
Here, if the salt content in the hard-cut plum before drying is less than 15% by mass, stickiness or a core remains after restoration, while if the salt content exceeds 40% by mass, salt is precipitated on the surface after restoration. And the salt is slick at the center, which is not preferable.
[0021]
Also, if the content of at least one sugar alcohol selected from sorbitol, maltitol and reduced starch syrup in the hard-cut plum before drying is less than 6% by mass, it does not recover and shrinks during drying, while If the content exceeds 25% by mass, the composition becomes sticky after the restoration and has a texture that is too rough, and neither is preferred.
[0022]
The hard cut plum before drying has a salt content of 15 to 40% by mass and at least one sugar alcohol selected from sorbitol, maltitol and reduced starch syrup has a content of 6 to 25% by mass. Is adjusted as follows.
[0023]
First, as for the salt, the salt content of the hard plum before drying is measured, the mass of the hard cut plum at this time is measured, and the salt is calculated in advance so that the salt content is included in the range of the present invention, and the salt is added.
Generally, the salt content in hard plum is about 15%, so that salt may be added so that the salt content is 15 to 40% by mass.
Similarly, sorbitol, maltitol, and reduced starch syrup are also measured in such a manner that the mass of the hard-cut plum before drying is measured, and the concentration is determined based on the purity and water content of each additive to be added.
That is, it can be determined by dividing the total mass of the added product with 100% purity by the total mass of the sum of the hard cut plum and the added product.
[0024]
Separately, at least one kind of sugar alcohol selected from salt, sorbitol, maltitol and reduced starch syrup is added to the hard-cut plum before drying to a specific concentration, mixed well, and then mixed uniformly. The concentration in the state may be measured to determine the concentration.
[0025]
When the salt and the sugar alcohol are sufficiently and uniformly entangled in the hard cut plum, the treatment here is terminated and the process proceeds to the next drying step.
[0026]
As a drying method, hot air drying by hot air ventilation, freeze drying by a freeze dryer, microwave drying by a microwave dryer, and the like can be appropriately adopted. Hot air drying is generally performed at about 70 ° C., but is not limited thereto. The drying time varies depending on the drying method. For example, in the case of hot air drying, it may be several hours to one day.
[0027]
As described in claim 3, it is preferable that the drying step is performed so that the moisture content after drying is 20% or less. By performing drying so that the moisture content after drying is 20% or less, the crispy texture felt when eating after restoration can be improved. Further, it can be stored at room temperature for about one year or longer. As described above, it is preferable to perform drying so that the moisture content after drying is 20% or less. However, if the moisture content is too low, it takes time for restoration, or time and energy are required for drying, which increases costs. This is not practical. Therefore, the lower limit of the water content is usually set to about 2%. In addition, the measurement of the water content can be performed by measuring the loss on drying by the normal pressure drying method.
[0028]
In this way, the desired hard dried cut plum can be produced.
The present invention according to claim 4 provides a hard dried cut plum obtained as described above.
[0029]
The hard dried cut plum of the present invention according to claim 4 is restored to its original crispy texture by being wetted by steam, hot water, hot water, or the like, in other words, by being placed under wet heat conditions. .
That is, the hard dried cut plum of the present invention according to claim 4 is placed in high-temperature cooked rice (reconstituted rice) or placed in warm water or hot water (by reconstitution), It becomes moist and quickly restores its original crispy texture.
[0030]
For this reason, the hard dried cut plum of the present invention according to claim 4 is used as a drying ingredient for mixed cooked rice (mixed rice), or as a drying ingredient for soup pickles or a float of soup, and further, a rice ball. It is effectively used as a drying tool or a drying tool for cooked cooked rice (cooked rice). In particular, when used as a drying ingredient for mixed cooked rice (mixed rice), the restoration time and the texture of the restoration match the cooking time and are the best.
Therefore, the hard dried cut plum of the present invention according to claim 4 is suitably used for cooked rice, tea pickles or soups as described in claim 5, and cooked rice as described in claim 6. Among rice, it is particularly suitably used for mixed cooked rice.
[0031]
Hereinafter, the present invention will be described in more detail with reference to Examples and the like, but the scope of the present invention is not limited thereto.
[0032]
Experimental example 1 (selection of sugar alcohol)
500 g of hard-cut plum (crumpled plum) cut into 5 mm squares was prepared by adding salt so that the salt content was constant at 30% by mass, and sorbitol, maltitol, erythritol, xylitol, Reduced starch syrup (Amamiru, manufactured by Towa Kasei) and liquid sugar were added in an amount of 6% by mass, and the mixture was stirred and mixed by hand for 5 minutes, and allowed to stand for 20 minutes to penetrate.
The resulting seasoned hard-cut plum is dried with hot air at 70 ° C. for 24 hours in a hot-air shelf dryer (Trematic TRUST OVEN) to have a moisture content of 4% and a seasoning hard containing various sugar alcohols. Dried cut plum was obtained. For comparison, seasoned hard dried cut plums without sugar alcohol were obtained. Here, the measurement of the water content was carried out by measuring the loss on drying by a 105 ° C. normal pressure drying method.
[0033]
With respect to the various seasoned hard-dried cut plums thus obtained, their appearance properties, dry state, hot water reflow time and hot water replenishing texture were measured and evaluated. The results are shown in Table 1.
Here, the hot water reconstitution time was immersed in hot water at 90 ° C., checked every other minute, and was the time required for restoration. Restoration means returning to a water-containing state before drying. In addition, the evaluation of the texture in the hot water replenishment texture was based on the opinions of 20 skilled panelists. The numerical value in parentheses in the hot water texture indicates the average value of the values evaluated in the following five steps. These are all the same in the following experimental examples.
[0034]
[Five-level evaluation of texture]
5: Excellent crispy texture.
4: There is a crunchy texture.
3: There is a slightly crunchy texture.
2: No crunchy texture.
1: There is no crunchy texture without restoration.
[0035]
[Table 1]
Table 1 (Selection of sugar alcohol)

[0036]
According to Table 1, it can be seen that only when sorbitol, maltitol and reduced starch syrup are used as sugar alcohols, seasoned hard-dried plums having a crispy texture after restoration can be obtained.
[0037]
Experimental example 2 (selection of salt content)
Sorbitol was added to 500 g of hard plum (crisp plum) cut to 5 mm square and adjusted so that the sorbitol content was constant at 20% by mass, and then the salt content was 10, 15, 30, and Salt was added so that the concentration became 40 and 45% by mass, and the mixture was stirred and mixed by hand for 5 minutes, and allowed to stand for 20 minutes to allow penetration.
The obtained seasoned hard-cut plum was freeze-dried at a shelf temperature of 30 ° C. for about 1 day to obtain a seasoned hard-dried plum having a water content of 4% and various salt contents.
[0038]
With respect to the seasoned hard dried cut plums having various salt contents thus obtained, their appearance properties, dry state, hot water reconstitution time, hot water reconstitution texture, cooked rice reconstitution time (rice reconstitution time), cooked rice reconstitution meal The feeling (rice returned texture) was measured and evaluated. The results are shown in Table 2.
Here, as described in Experimental Example 1, the hot water reconstitution time was immersed in 90 ° C. water, confirmed every other minute, and was the time required for restoration. The cooked rice return time (rice return time) was measured by mixing 2 g with 100 g of cooked rice kept at 80 ° C. or higher and restoring the same as the hot water return time. In addition, the evaluation of the texture in the hot water texture and the cooked rice texture (rice returned texture) was based on the opinions of 20 skilled panelists. Numerical values in parentheses in the hot water texture and the cooked rice texture (rice food texture) indicate the average value of the five-level evaluation of the texture. These are all the same in the following experimental examples.
[0039]
[Table 2]
Table 2 (selection of salt content)

[0040]
According to Table 2, when the salt content in the hard plum before drying (crisp plum) is less than "10% by mass" and less than 15% by mass, stickiness or a core remains after restoration, while " In the case of "45% by mass" and more than 40% by mass, it can be seen that the salt is precipitated on the surface after restoration, or the surface is slick at the center.
On the other hand, when the salt content in the hard plum before drying (crisp plum) is in the range of 15 to 40% by mass, a seasoned hard dried cut plum (crisp plum) having a crispy texture after restoration is obtained. It is understood that it can be done.
[0041]
Experimental example 3 (selection of sorbitol content)
A fixed amount of salt was added to 500 g of hard plum (crisp plum) cut into 5 mm squares so that the content became 30% by mass, and the sorbitol concentration was reduced to 0, 6, 20, and 25, respectively. , 30% by mass, stirred and mixed by hand for 5 minutes, and allowed to stand for 20 minutes to penetrate.
The seasoned hard-cut plum was dried with hot air at 70 ° C. for 24 hours to obtain a seasoned hard-cut plum having a water content of 4% and various sorbitol concentrations.
[0042]
With respect to the seasoned hard dried cut plums having various sorbitol concentrations thus obtained, in the same manner as in Experimental Example 2, its appearance properties, dry state, hot water reconstitution time, hot reconstitution texture, cooked rice reconstitution time (rice) (Return time), and cooked rice return texture (rice return texture) were measured and evaluated. The results are shown in Table 3.
[0043]
[Table 3]
Table 3 (Selection of sorbitol content)

[0044]
According to Table 3, when the sorbitol content in the hard plum before drying (crisp plum) is "0% by mass" and less than 6% by mass, it does not recover and shrinks during drying. When “30% by mass” is more than 25% by mass, it can be seen that stickiness is obtained after the restoration and the texture becomes slimy.
On the other hand, when the sorbitol content in the hard plum before drying (crisp plum) is in the range of 6 to 25% by mass, a seasoned hard dried cut plum (crisp plum) having a crispy texture after restoration is obtained. You can see that
[0045]
Example 1
The enucleated hard plum (crisp plum) was cut into 5 mm squares with a kitchen knife. Next, 50 g of sodium chloride and 200 g of sorbitol (Sorbit Sorbit ME, purity 100%) were added to 1 kg of cut hard plum (crisp plum) (water content 75%, salt content 20%) and mixed. I got a plum. The hard-cut plum was dried with a hot-air shelf dryer at 70 ° C. for 24 hours to obtain a seasoned hard-dried plum having a water content of 3.2% (the product of the present invention).
As a comparative control, 1 kg of hard plum (crisp plum), which was similarly enucleated and cut, was dried at 70 ° C. for 24 hours. At this time, the moisture content of the hard dried cut plum was 2.5%.
2 g of the two hard dried cut plums thus obtained (the product of the present invention and the comparative product) were mixed with 100 g of cooked rice (temperature 80 ° C.), left as diapers, and allowed to stand for 10 minutes. The tasting was evaluated. The evaluation of the texture was performed in five steps in the same manner as in Experimental Example 1. The evaluation of the texture is the average of the evaluations of 20 skilled panelists. Table 4 shows the appearance, plum texture, and texture evaluation of the dried hard-cut plum mixed into the rice ball.
[0046]
[Table 4]
Table 4

[0047]
Experimental example 4 (additional test of JP-A-7-23706)
Except that a seasoned dried bamboo shoot was produced in accordance with Example 2 of JP-A-7-23706 (related to a method of producing a dried bamboo shoot), and a hard plum cut into a 3 mm square was used. According to Example 2 of 23706, seasoned hard dried cut plums (crisp plums) were produced.
[0048]
That is, dextrin 7%, maltitol 3%, DL sodium malate 2%, sodium alginate 1%, kelp extract 0.5%, salad oil 0.5%, skipjack extract 0.3%, chicken extract 0.2%, A solution was prepared by dissolving 0.1% of yeast extract in 100 g of sterilized seawater.
After 100 g of boiled bamboo shoots cut into 30 × 30 × 3 (mm) were immersed and mixed into this solution, hot-air drying was performed at 75 ° C. to produce seasoned dried bamboo shoots.
In addition, seasoning hard dried cut plums (crisp plums) were produced in the same manner except that 100 g of hard plums (crisp plums) cut into 3 mm squares were used instead of boiled bamboo shoots.
[0049]
The seasoned dried bamboo shoots and seasoned hard dried cut plums (crisp plums) obtained as described above were treated in the same manner as in Experimental Example 2 in terms of their appearance, dry state, hot water return time, hot water texture, and cooked rice. The return time (rice return time) and the cooked rice return texture (rice return texture) were measured and evaluated. The results are shown in Table 5.
[0050]
[Table 5]
Table 5 (Additional examination of JP-A-7-23706)

[0051]
According to Table 5, both hard plum (crisp plum) and bamboo shoots are not sufficiently resilient in both hot water reconstitution and cooked rice reconstitution. In this case, it can be seen that the crunchy texture was not restored and the core remained.
[0052]
Experimental Example 5 [Comparison of hard plum (crisp plum), Takana, bamboo shoot, cabbage]
500 g each of enucleated hard plum (crisp plum), Takana, bamboo shoots, and cabbage were each cut into 5 mm squares, and then sorbitol and salt were added so that the sorbitol content was 20% by mass and the salt content was 30% by mass. The mixture was stirred and mixed by hand for 5 minutes, allowed to stand for 20 minutes for infiltration, and dried with hot air at 70 ° C. for 24 hours to obtain various dry products having a water content of 4%.
[0053]
Regarding the various dried products thus obtained, their appearance properties, dry state, hot water reconstitution time, hot water reconstitution texture, cooked rice reconversion time (rice reconstitution time), and cooked rice reconstitution were carried out in the same manner as in Experimental Example 2. The texture (rice returned texture) was measured and evaluated. The results are shown in Table 6.
[0054]
[Table 6]
Table 6 [Comparison of hard plum (crisp plum), Takana, bamboo shoot, cabbage]

[0055]
According to Table 6, the following can be understood.
That is, it can be seen that the effect of restoring the crunchy texture cannot be obtained except for the hard plum (crisp plum). Next, Takana has the same original texture after the restoration, so carrots and bamboo shoots will have a chewy texture after restoration, and cabbage after restoration. It can be seen that the food had a crisp texture like pickled vegetables, and that carrots and cabbage had a problem of browning during drying.
[0056]
Experimental Example 6 (Relation between cut size and return time)
The enucleated hard plum (crisp plum) was cut into 1,3,5,7,10,15 mm squares each in 500 g portions, and thereafter, seasoned hard dry cut plum (crisp plum) was obtained in the same manner as in Experimental Example 5. Was.
With respect to the seasoned hard dried cut plum obtained in this manner, the reconstitution time, the reconstitution texture, the cooked rice reconstitution time (rice reconstitution time), the cooked rice reconstitution texture (reconstituted rice) are performed in the same manner as in Experimental Example 2. Texture) was evaluated. The results are shown in Table 7.
[0057]
[Table 7]
Table 7 (Relationship between cut size and return time)

[0058]
According to Table 7, the effect of restoring the crunchy texture was observed when the cut size was in the range of 3 to 10 mm, preferably 3 to 7 mm. It can be seen that if the cut size is smaller than 3 mm square, no crunchy texture is felt, whereas if the cut size is larger than 10 mm, the return time is long, and the core remains hard.
[0059]
Experimental Example 7 (Relationship between Degree of Drying, Appearance and Restoration Effect)
The enucleated hard plum (crisp plum) is cut into 5 mm squares, and then sorbitol and salt are added so that the sorbitol content is 20% by mass and the salt content is 30% by mass, and the mixture is stirred and mixed by hand for 5 minutes, and penetrated. After leaving it to stand for 20 minutes, it was dried with hot air at 70 ° C. for a predetermined time to obtain seasoned hard dried cut plums having a water content of 2, 5, 20, and 25%, respectively.
With respect to the seasoned hard dried cut plum obtained in this manner, the reconstitution time, the reconstitution texture, the cooked rice reconstitution time (rice reconstitution time), the cooked rice reconstitution texture (reconstituted rice) are performed in the same manner as in Experimental Example 2. Texture) was evaluated. The results are shown in Table 8.
[0060]
[Table 8]
Table 8 (Relationship between degree of drying, appearance properties, and restoration effect)

[0061]
According to Table 8, when the water content is 20% or less, the effect of restoring the crunchy texture can be recognized. It can be seen that when the water content exceeds 20% and reaches 25%, the texture becomes gulliness and there is a problem in storage stability.
[0062]
Example 2 (for mixed cooked rice)
100 g of hard-cut plum (crisp plum) cut into a 5 mm square was added with 5 g of salt and 10 g of sorbitol, mixed and allowed to stand for 20 minutes to obtain a seasoned hard-cut plum (crisp plum). At this time, the salt content was 21.7% by mass, and the sorbitol content was 8.7% by mass. The seasoned hard cut plum was dried with hot air at 70 ° C. for 24 hours using a hot air dryer.
3 g of the obtained seasoned hard dried cut plum was mixed with 160 g of cooked rice kept at 80 ° C., and allowed to stand for 10 minutes to obtain mixed cooked rice.
This mixed cooked rice was tasted by 20 people, and a five-step restoration texture evaluation was performed in the same manner as in Experimental Example 1. The average value was 4.3, which was a very good crunchy texture.
[0063]
Example 3 (for pickles)
100 g of hard-cut plums (crisp plum) cut into 3 mm squares were mixed with 5 g of salt and 10 g of maltitol, mixed and allowed to stand for 20 minutes, and freeze-dried (Kyowa Vacuum Engineering Co., Ltd., vacuum freeze-drying). And freeze-dried at a shelf temperature of 30 ° C. using a model RLEII-103).
5 g of the obtained seasoned hard-dried cut plum was put on cooked rice (rice) in a 100 g bowl, poured into boiling water at 90 ° C. until it became a fluffy dish, and allowed to stand for 5 minutes to obtain a plum-flavored ochazuke.
This plum flavored ochazuke was tasted by 20 people, and a five-stage restoration texture evaluation was performed in the same manner as in Experimental Example 1, and the average value was 4.2, which was a very good crunchy texture.
[0064]
Example 4 (for soup)
100 g of hard-cut plum (crumpled plum) cut into 4 mm squares was mixed with 5 g of salt, 5 g of sorbitol, and 5 g of maltitol, left to stand for 20 minutes, and lyophilized at a shelf temperature of 30 ° C. with a lyophilizer. did.
2 g of the seasoned hard dried cut plum was put into a bowl together with 2 g of dried green onion and 2 g of dashi stock, 150 ml of hot water at 90 ° C. was poured, and the mixture was allowed to stand for 5 minutes to obtain a plum flavored soup.
This plum flavored soup was tasted by 20 people, and a five-stage restoration texture evaluation was performed in the same manner as in Experimental Example 1. The average value was 4.3, which was a very good crunchy texture.
[0065]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention which concerns on Claim 1, when it mixes with cooked rice (rice) or when it is made into soup with hot water, it has a unique crunchy texture before drying. Hard dry cut plums with a feeling can be produced.
Further, according to the present invention, it is possible to quickly recover water by simple cooking such as mixing with rice, and to produce hard dried cut plums having a short recovery time.
Next, according to the fourth aspect of the present invention, it is excellent in restoring property, and has a unique texture before drying when mixed with cooked rice (rice) or soaked in hot water to make a soup. A hard dried cut plum having a crisp texture is provided.
Further, according to the present invention, there is provided a hard dry-cut ume having a short restoring time by quickly restoring water by simple cooking such as mixing with rice.
Such hard dried cut plums preferably have a water content of 20% or less for preservation, are less likely to deteriorate and rot, and can be stored for a long time.

Claims (6)

The enucleated hard plum is cut and then salt is added to the obtained hard-cut plum so that its salt content is 15 to 40% by mass, and at least one selected from sorbitol, maltitol and reduced starch syrup. A method for producing a hard dried cut plum, comprising adding a sugar alcohol having a content of 6 to 25% by mass, followed by drying. 2. The method for producing a hard dry cut plum according to claim 1, wherein the hard plum is cut so that the diameter of one side or the sphere of the square body is 3 to 10 mm. The method for producing a hard dried cut plum according to claim 1 or 2, wherein the drying treatment is performed so that the moisture content after drying is 20% or less. Hard dried cut plums obtained by the production method according to claim 1. The hard dried cut plum according to claim 4, which is used for cooked rice, pickled tea, or soup. The hard dried cut plum according to claim 4, which is used for mixed cooked rice.