JP2005237372A - Method for producing processed japanese apricot food and the processed japanese apricot food produced by the method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a processed Japanese apricot food together having a sour taste inherent in a Japanese apricot and a sweet taste brought about by a sugar component. <P>SOLUTION: This method for producing the processed Japanese apricot food comprises soaking dried fully-ripened Japanese apricots in salt water having a salt concentration of 8-10%, taking out the fully-ripened Japanese apricots of the salt water, transferring them into a dried plastic container which is separately prepared and used for pickling them, sequentially adding a suitable amount of sugar to them daily during a period of 10 to 30 days, pickling them until a sugar concentration of a Japanese apricot vinegar syrup solution reaches 28 deg, further pickling them for 30 days thereafter, as they are, so as to age them, separating the fully-ripened Japanese apricots from the Japanese apricot vinegar syrup solution contained in the plastic container and composed of the sugar and Japanese apricot vinegar, adding the sugar to the Japanese apricot vinegar syrup solution, boiling down the solution until the sugar concentration of the Japanese apricot vinegar syrup solution reaches 32 deg, again putting the fully-ripened Japanese apricots into the boiled-down Japanese apricot vinegar syrup solution, adding honey thereto, continuing to pickle them, and finally drying the fully-ripened Japanese apricots after taking out them of the Japanese apricot vinegar syrup solution. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  TECHNICAL FIELD The present invention relates to a process for producing processed ume foods and processed ume foods produced by the process, and has a sweetness due to the original sourness and sugar content of ume, and is used as a natural food without using additives such as sweeteners and preservatives. The present invention provides a process for producing a processed food and a processed plum food produced by the process.

  Conventionally, a large number of sweet ume sweetened by immersing ume in sugar water has been provided, and in JP-A-9-131159 (Patent Document 1), an efficient method for producing sweet ume is provided. Yes. The sweet ume is produced by subjecting the fully-ripened plum to about 1 hour at a temperature of 1 to 10 ° C. for about 72 hours with a salt solution of about 4% concentration, followed by salting treatment with 0.1% water. The mixture was melted as a weight ratio of 4 and immersed in a sugar solution heated to 90 to 100 ° C., and the ripe plums were immersed in the sugar solution for about 10 to 15 days. While maintaining the solution temperature at 40 ° C. or higher every day for at least 10 hours to continue the concentration treatment for increasing the sugar solution temperature, during this soaking period, the solution is heated to 60 to 80 ° C. every predetermined period for fermentation. Along with the sterilization treatment to be suppressed, if necessary, it is made into a sweet plum by carrying out several cross-over treatments that promote the penetration of a homogeneous sugar solution.

However, in the above-mentioned method for producing sweet ume, since the ripe plums are soaked in a high-temperature sugar solution for a long time during the concentration treatment of the sugar solution, and are sterilized by heating every predetermined period. However, there is a problem that ripe plums tend to lose shape, and the sourness and nutrients of plums are lost, resulting in a processed food that is only sweet.
JP-A-9-131159

  The present invention has been made in view of the above problems, and provides a method for producing a processed plum food that has an original sour taste and sugar content of ume and does not use additives, and a processed plum food produced by the production method. It is an issue.

In order to solve the above-mentioned problems, the present invention is to immerse a fully-ripened plum in saline solution or salt, and then remove the fully-ripened plum from the salt solution or salt, transfer it to another container and continuously add sugar for 10 to 30 days. , Soaked until the ume vinegar and sugar-containing ume vinegar syrup solution has a sugar content of 25-30 degrees, in this state for 10-40 days to ripen,
Next, the ume vinegar syrup solution and the ripe plums in the container are separated, sugar is added to the ume vinegar syrup solution, and boiled until the sugar content of the ume vinegar syrup solution is 30 to 35 degrees,
Pickled ripe plums again in the above boiled plum vinegar syrup solution,
Finally, the present invention provides a method for producing a processed plum food, wherein the fully-ripened plum is taken out from the ume vinegar syrup solution and dried.

In the above-mentioned process for producing processed ume foods, the ripened plums are not soaked in a high-temperature liquid for a long time or directly heated, but by slowly immersing the sugar into the fully-ripened plums, the original sourness of plums is preserved. It can be sweetened as it is, and it can be processed into sweet and sour plum foods that are not only sweet.
In addition, when pickling ripe plums in ume vinegar syrup solution, the concentration of ume vinegar syrup solution is increased by adding an appropriate amount of sugar every day instead of concentrating the ume vinegar syrup solution at a high temperature. Thereby, since it is not necessary to immerse the ripe plums in the hot plum vinegar syrup solution for a long time, the ripe plums do not lose their shape and the sourness peculiar to the ripe plums is not lost.
Furthermore, by using fully-ripened plums instead of using ume, it can be processed into a soft plum processed food up to the plum skin.

Moreover, it is preferable that a plurality of punch holes are provided on the surface of the fully-ripened plum before the fully-ripened plum is soaked in the saline or salt.
If it is set as the said structure, sugar content osmose | permeates in the fully-ripened plum from the location which provided the punch hole, and it can be set as the processed food of the plum provided with sweetness not only on the surface but the inside.

The punch holes preferably have a diameter of 0.7 to 1.0 mm and a depth of 3.0 to 5.0 mm.
This is because when the diameter of the punch hole is 0.7 mm and the depth is smaller than 3.0 mm, sugar does not easily penetrate into the mature ume, and when the diameter is larger than 1.0 mm and the depth is 5.0 mm, the mature ume It is because it becomes easy to lose shape.

Prior to adding sugar to the ripe plums, it is preferred that the ripe plums be fumigated with vaporized sulfur dioxide or soaked in an aqueous solution of sulfur dioxide.
According to the above configuration, by forming a sulfur dioxide film on the surface of the fully-ripened plum, it is possible to prevent the fully-ripened plum from being oxidized and discolored from the punch holes and wounds, and to ferment the plum vinegar, and can withstand long-term storage. It can be a processed food of plum.

  The operation of simmering the ume vinegar syrup solution and immersing the ripe ume in the boiled ume vinegar syrup solution is to separate the ume vinegar syrup solution from the ripe ume and the ume vinegar with 5-15 kg of sugar per 100 kg of the ripe ume. Boiled with stirring in addition to syrup solution, cool this boiled plum vinegar syrup solution to 70-80 ° C, pour it into the above plastic container with ripe plums again, and soak it for 40-80 days twice. Preferably it is.

  According to the above configuration, the sweetness of the plum vinegar syrup can be penetrated into the inside of the fully-ripened plum by repeatedly boiling the plum vinegar syrup and immersing the ripe plum in the plum vinegar syrup, and the sweet and sour plum not only on the surface but also inside Processed food.

It is preferable to add honey to the boiled plum vinegar syrup solution.
If it is the said structure, a mild sweetness can be given to a ume processing foodstuff.

Moreover, this invention provides the plum processed food which is manufactured with the said manufacturing method and whose sugar content is 60 to 80%.
As for the said processed ume food, sugar is mix | blended with ripe plums, and a mixture ratio is 100-130 mass parts with respect to 100 mass parts of fully ripe plums. Moreover, when mix | blending honey with fully ripe plum, a compounding ratio is 3-8 mass parts of honey with respect to 100 mass parts of fully ripe plums.

The processed ume food has a sugar content of 60 to 80% and has a sufficient sweetness, but it is not only sweet, but also has the original sourness of ume, so that the sweet and sour plum-specific citric acid is retained. It can be.
Moreover, preservative can be made unnecessary by making sugar content high with 60 to 80%, and it can be set as an additive-free foodstuff. In addition, it is more preferable that the sugar content of the said processed plum food is 70 to 75%, and it can be set as the food provided with moderate sweetness.
Moreover, when not only sugar but honey is added in order to give sweetness to a ripe plum, it can be set as the food containing the mild sweetness and nutrient of honey.

  As described above, according to the present invention, the ripened plums are not soaked in a high-temperature liquid or directly heated, and the sugar is infiltrated into the fully-ripe plums by slowly soaking them, leaving the original sourness of the plums. It can be sweetened and can be processed into a plum processed food that is not only sweet, but also holds citric acid peculiar to sweet and sour plums.

The manufacturing method of the plum processed food which concerns on embodiment of this invention is demonstrated.
First, wash 80% or more of the ripe plums that have become yellow with water, remove the debris such as branches and leaves, and arrange these washed ripe plums in a well-ventilated room for 2 to 3 hours. Let it dry naturally from the surface of the ripe plum until there is no wash water.

  Next, dozens of punch holes (12 to 15 in this embodiment) are punched on the surface of the fully-ripened plum. The punch holes are provided so as to be evenly distributed on the surface of the fully-ripened plum, and the diameter of the punch holes is about 0.7 to 1.0 mm and the depth is about 3.0 to 5.0 mm.

Next, the ripened plums with punch holes are soaked in a saline solution having a salt concentration of 8 to 10% (8% in this embodiment) for about 1 to 2 hours (in this embodiment, about 1 hour) to sterilize the plum surface. .
After this fully-ripened plum is taken out of the saline solution, the surface moisture is dried in a well-ventilated shade.

  Next, the dried ripe plums are placed in a sealed work room and fumigated with vaporized sulfur dioxide or immersed in an aqueous solution of sulfur dioxide. In this process, 50g of sulfur dioxide is used for 100kg of fully ripened plums and fumigated or soaked for 3 to 4 hours. This creates a sulfur dioxide film on the surface of the fully ripened plums, and from the above punch holes and wounds. Prevents oxidation and prevents fermentation of plum vinegar.

Next, transfer it to another plastic container for pickling (capacity: 300 kg) that has dried ripe plums. On the first day, mix 50 kg of sugar between the ripe plums and 100 kg of ripe plums. Continue to sprinkle 2 kg of sugar to 100 kg of ripe plums and continue to sprinkle on the ripe plums until the sugar content of the plum vinegar syrup solution, which consists of plum vinegar (fruit juice from the plum) and sugar, reaches 28 degrees. At this point, 100 kg of sugar is added to 100 kg of fully ripe plums.
Furthermore, it is immersed in this state for 30 days and aged.
Because punch holes are provided on the surface of the fully-ripe plum, the sugar content is fully penetrated into the inside of the fully-ripe plum.

Next, only the ume vinegar syrup solution (sugar content of 28 degrees) in the plastic container is transferred to a pan, and 10 kg of sugar is added to the ume vinegar syrup liquid with respect to 100 kg of fully ripe plums, and stirred until the sugar content of the ume vinegar syrup liquid reaches 32 degrees. Boil while boiling.
This boiled plum vinegar syrup solution is cooled to about 70 to 80 ° C. (70 ° C. in the present embodiment), poured again into the plastic container containing the fully-ripened plums, soaked and aged for 60 days.

Next, only the ume vinegar syrup solution (sugar content 32 degrees) in the plastic container is again transferred to the pan, and 10 kg of sugar and 5 kg of pure honey are added to 100 kg of ripe plums and stirred, and the sugar content of the ume vinegar syrup liquid is 55 to 65 degrees. Boil again with stirring until. This sterilizes the plum vinegar syrup solution and raises the sugar content.
This boiled plum vinegar syrup solution is cooled to about 70 to 80 ° C. (70 ° C. in this embodiment), poured again into the plastic container containing the fully-ripened plums, and soaked for 60 days. This pickling increases the sugar content to 70 to 75 degrees (73 degrees in this embodiment).
In all the above processes, 120 parts by mass of sugar and 5 parts by mass of honey are blended with 100 parts by mass of fully-ripened plums.

  Finally, the fully-ripened plum is taken out from the plastic container and naturally dried for 3 to 5 days (3 days in the present embodiment).

The processed food of plum produced by the above method has a sugar content of 73% and has a moderate sweetness, and it is not only sweet, but also has a sweetness and sourness with the original sourness of plum. it can.
In addition, the processed food of ume may be eaten as a whole, or may be used as a jam by crushing or smashing the pulp, or as a candy for Japanese confectionery or Western confectionery.

Claims (7)

After soaking the ripe plums in saline or salt, the ripe plums are removed from the saline or salt, transferred to another container and added with sugar continuously for 10 to 30 days, and the sugar content of plum vinegar syrup solution containing plum vinegar and sugar Is soaked until it reaches 25-30 degrees, and in this state, it is soaked for 10-40 days and aged,
Next, the ume vinegar syrup solution and the ripe plums in the container are separated, sugar is added to the ume vinegar syrup solution, and boiled until the sugar content of the ume vinegar syrup solution is 30 to 35 degrees,
Pickled ripe plums again in the above boiled plum vinegar syrup solution,
Finally, the method for producing a processed plum product, wherein the ripe plums are taken out of the plum vinegar syrup solution and dried.   The method for producing processed plum food according to claim 1, wherein a plurality of punch holes are provided on the surface of the fully-ripened plum before the fully-ripened plum is soaked in the saline or salt.   The ume processed food according to claim 1 or 2, wherein the ripened plum is fumigated with vaporized sulfur dioxide, or soaked in an aqueous solution of sulfur dioxide, before adding sugar to the ripened plum. Production method.   The operation of simmering the ume vinegar syrup solution and immersing the ripe ume in the boiled ume vinegar syrup solution is to separate the ume vinegar syrup solution from the ripe ume and the ume vinegar with 5-15 kg of sugar per 100 kg of the ripe ume. Boiled with stirring in addition to syrup solution, cool this boiled plum vinegar syrup solution to 70-80 ° C, pour it into the above plastic container with ripe plums again, and soak it for 40-80 days twice. The manufacturing method of the ume processed food of any one of Claim 1 thru | or 3 which is.   The manufacturing method of the ume processing foodstuff of any one of Claim 1 thru | or 4 which has added honey to the said boiled plum vinegar syrup solution.   Plum processed food manufactured by the manufacturing method of any one of Claims 1 thru | or 5, and having a sugar content of 60 to 80%.   Sugar and honey are mix | blended with ripe plum, The mixing ratio is 100-130 mass parts of sugar and 3-8 mass parts of honey with respect to 100 mass parts of ripe plums, The plum processed food of Claim 6 characterized by the above-mentioned.