JP2008104406A - Plum confectionery and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a new method for producing plum confectionery further easily eatable without getting the fingers dirty even by grabbing with the fingers, greatly popular among growing children with a good appetite, and expected to bring expansion of consumption. <P>SOLUTION: The plum confectionery is obtained by subjecting fully ripened plums to salting treatment through low-temperature preserving the plums at 1-10°C in saline water of about 4% concentration for about 72 h, dehydrating the plums, continuing concentration treatment to increase sugar solution concentration for about 10-15 days in a condition of soaking the plums in a sugar solution which is made by dissolving sugar in water at a weight ratio mixing percentage of water 0.4 to sugar 1 followed by heating to 90-100°C, and performing during the soaking period, sterilization treatment at every prescribed period and several times mixing treatment, Furthermore, the plum confectionery is obtained by performing color development treatment of plum skin by sunshine irradiation to bring to sweet plums with sugar concentration of ≥62, (b) drying the plums in shade over for one week at 40-50°C to (c) bringing sugar concentration of the sweet plums to ≥75, and (d)sprinkling powder or granules of maltose over the whole surface of the sweet plums. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

    The present invention relates to a processing technology for plums represented by plum drying, and in particular, high quality belonging to a field related to food manufacturing technology including so-called high-class confectionery using plums that have a narrow range of use as processed fruits. New ume confectionery, and a new production method that enables efficient production of the ume confectionery, food materials and seasonings necessary for the production of ume confectionery, and their preparation and cooking From the technical field related to packaging, transportation, etc., or from the field of providing and selling equipment and equipment necessary for its production and installation, as well as production facilities and facilities of plum confectionery, and the field of installing them. Fields that provide materials, machinery, and parts necessary for materials, such as wood, stone, various fibers, plastics, various metal materials, etc., electronic components incorporated in them, and those Generally referred to as industrial machinery such as the field of integrated control-related equipment, the field of various measuring instruments, the field of such equipment, the power machine that moves the equipment, the field of electric power and energy as the energy, and the field of oil. In addition to testing, researching those facilities and equipment, fields related to their display, sales, import / export, results of their use, and operation of equipment and equipment to build them. In addition to the fields related to the collection and transportation of trash generated along with the above, the recycling field that efficiently recycles trash, and new fields that cannot be envisaged at the present time, there are no unrelated technical fields. is there.

(Points of interest)
Plum has long been a favorite for ornamental and medicinal purposes, but its range of use as an edible food is surprisingly narrow, and most of the processing of fruits remains limited to umeboshi. is there. There are currently more than 60 types of ume as fruits, depending on the size, it is divided into an average of 30-50g or more large grains (Oume), 20g of medium grains (medium plum), and 5g of small grains (koume). Bungo, Shirakaga, Yoro, etc. are well known as large-grained species, Minamitaka, Sasuku, Togoro, etc. as medium-grained species, and Koshu Minoru, Ryukyo Koume, etc. are well-known as small-grained species. It is oval and pale green, and depending on the type, the sunlit part may be burnt red.

    Unlike other fruits, this plum contains an enzyme that produces cyanate in the case of raw plum, so it is usually rarely eaten raw and has been eaten with some processing. Most of the main foods are pickled ume (pickled plums), but they can only be used as materials for plum wine and dew-boiled foods. Foods that have been used in combination with other ingredients after breaking down the shape of the fruit, such as simmering in a muddy paste, such as jams, plum syrup, plum extract, plum yokan, noshi plum It has been used in different forms.

    In this way, plum, which is unsuitable for raw consumption, is one of the precious fruits as health food, as evidenced by its fact that it has been used for medicinal purposes from the past. In addition to being rich in minerals such as phosphorus, carotene, vitamin C, etc., especially in the content of citric acid, it has already been confirmed that it is one of the very high fruits along with lemon. It contains a small amount of hydrocyanic acid and has a bactericidal effect, and when it becomes fully ripe plums, it produces aroma components and produces a unique aroma of plums. In addition to the above, it is extremely familiar in Japan, and has the characteristic of being one of the representative fruits of Japan.

    These characteristics are inherited as wisdom of life, and have been used in daily life for a long time in ordinary households. Sweet ume is one of the most popular foods for confectionery, especially foods that have been used as fruits other than dried plums. This traditional sweet plum takes the axis of each ripe plum, pierces with bamboo skewers, drills holes in multiple locations, and soaks in salt water with a concentration of about 3% for about 3 days. After draining, put it in hot water with vinegar to a concentration of 3-4% and pour the hot water. Pull up the plums from the hot water and mix with white liquor, tri-warm sugar, top white sugar, etc. Stew in the sugar solution for about 40 minutes.

    After that, it is sealed with wax paper to realize a state where it is not exposed to air, and is stored so as not to be fermented at room temperature. Furthermore, once in the 3rd to 4th days in order to reliably prevent fermentation, all the plums are taken out of the sugar solution, only the sugar solution is reheated and re-sterilized, boiled, and in a hot state. The plum is returned to the sugar solution again, but the reduced amount of the sugar solution is boiled again to make the sugar solution so that the plum is immersed in a state where it is not exposed to the outside air.

    After performing the process of increasing the concentration of the sugar solution, which also serves as a sterilization, divided into 3 times, sealed in a state of soaking in the sugar solution, and stored for 2 weeks at room temperature, taking care not to ferment, Finally the sweet plum is completed. Such a conventional method for producing sweet ume is very difficult because, in order to prevent fermentation, the heating process of the sugar solution and the extraction and return of the ume from the sugar solution are required multiple times. It takes a lot of labor and time, and even if it is mass-produced in a factory, it becomes a very expensive food, so far it has been difficult to provide it as a confectionery that can be easily tasted.

(Conventional technology)
In view of such circumstances, the present inventor is capable of mass production from the standpoint of effective utilization of the components possessed, and further simplifying complicated manufacturing processes as much as possible to achieve stable quality. From the intention of making it, the patent No. 3197197 “Amaume production method” invention has already been developed, and it is the most suitable production for the production of sweet plums with almost ideal flavor, shape, color, etc. The method has been realized.

    These traditional sweet plums have a history that their epidermis has been prized as a high-class confectionery with rich color and luster due to the permeation of sugar solution, but because the epidermis is in a moist state, It is necessary to use a Japanese confectionery fork or chopsticks on top of a small plate of Japanese confectionery when you do it, and if you grab it easily and grab it like many baked confectioneries, your fingers will become sticky Even if the developed efficient production has succeeded in reducing the price, the discomfort of handling has become popular until it is easily eaten on a daily basis. It was extremely difficult to connect with consumption.

    Among them, as disclosed in Japanese Patent Application Laid-Open No. 9-37718 “Dry Plum Confectionery”, the salted ume is dried and washed with water, as disclosed in the invention of “Dry Plum Confectionery”. After adjusting the concentration, it is dried again moderately, dipped in the seasoning liquid prepared in the ratio of stevia (Malmilon A, Y), water 3: (1: 1): 10, and then dried the plum, Nutrition such as vitamins and minerals is kept as it is, and the sourness of the plum and the sweetness of the seasoning liquid are mixed well, and thanks to an unprecedented new method of drying, it can be stored for a long time even if the salt concentration is low, The omelet which has the advantage that it is easy to eat without being soiled, or the ume soaked in a mixed solution of alcohol and sugar as in the invention of Japanese Patent Application Laid-Open No. 9-121773 “Plum Confectionery” Sweetener It is said that it can be stored in air at room temperature for a long time even if it does not contain salt and uses less sugar, and the epidermis is less likely to be altered. There are some things that are effective.

However, when trying to apply the former “dry plum confectionery” invention to the production of sweet plums, it is necessary to completely dry the plums after soaking in the seasoning liquid, and the plump appearance peculiar to sweet plums and the pulp In addition, even when kept semi-dried, the seasoning liquid that permeates the surface of the sweet plum remains, and the stickiness cannot be completely suppressed. It was a thing. In addition, when trying to use the technology of the latter “plum confectionery” invention, alcohol such as shochu, brandy and other brewed liquors, whiskey and sake, etc. Although it is excellent as a high-class confectionery for adults, it has the disadvantage that it may become an unsuitable taste as a food for children where much consumption of ume confectionery is expected. It was.
(1) Japanese Patent No. 3197197 (2) Japanese Patent Laid-Open No. 9-37718 (3) Japanese Patent Laid-Open No. 9-121773

(Awareness of problems)
As described above, the former “dried plum confectionery” that has been proposed so far, even when this is applied, the inventor of the present application has already produced the “sweet plum production method”. While the soft texture is maintained, the stickiness due to the sugar solution of the sweet plum epidermis cannot be eliminated, and the latter “plum confectionery” can eliminate the stickiness on the surface of the plum confectionery. The unique flavor of alcohol is favored by adults but may be unacceptable for children, leaving a fatal drawback that it is difficult to expand the market. It was.

(Object of invention)
Therefore, the present invention has been developed and licensed by the inventor of the present invention, and the sweet ume produced by the invention of the patent No. 3197197 “Manufacturing method of sweet ume” is not only used as a high-class confectionery but also more easily grasped. However, it is possible to eat without fouling fingers, and the development of a novel and deliciously delicious ume confectionery manufacturing technology that is highly favored by enthusiastic children and can be expected to further increase consumption As a result of a long-term trial and error and many trial manufactures and experiments, we finally started the development and research from the judgment of whether it can be done. In the following, the configuration thereof will be described in detail together with an embodiment representative of the present invention shown in the drawings.

(Structure of the invention)
As clearly understood from the embodiments representing the present invention shown in the drawings, the ume confectionery of the present invention basically comprises the following configuration.
That is, selected ripe plums without scratches or spoilage are stored at a low temperature in the range of 1 to 10 ° C. for about 72 hours in salt water of about 4% concentration, and then drained. The mixture is melted in a weight ratio of 0.4 water to sugar 1 and embedded in a sugar solution heated to 90 to 100 ° C., and then the fully-ripened plum remains immersed in the sugar solution. During the soaking period, the sugar solution temperature is maintained at 40 ° C. or higher for at least 10 hours every day for about 10 to 15 days, and the concentration treatment for increasing the sugar solution concentration is continued. Combined with a sterilization treatment that heats to 60-80 ° C and suppresses fermentation, and if necessary, the sugar content of the fully-ripened plum is 62 or more by carrying out several reversal treatments that promote the penetration of a homogeneous sugar solution. In addition, the sweet plum without shape loss and in the range of 40-50 ℃ Over the week, then shade dried, and sugar content over 75 Amaume a plum confection to gist configuration shall become sprinkled maltose powder or granules on the entire surface of the Amaume.

    In other words, the ume confectionery consisting of this basic structure is selected from young plums, semi-ripe plums, or red-baked plums with no scratches or spoilage points in approximately 4% salt water for about 120 hours. After low-temperature storage in the range of 1 to 10 ° C. and salting treatment, draining and freezing to the inside of the flesh are frozen, and the frozen plums are water 0 About 4 to 15 days with these plums immersed in a sugar solution after being melted in a weight ratio of .4, and then melted in a sugar solution heated to 90 to 100 ° C. During this period, the sugar solution temperature is kept at 40 ° C. or higher every day for at least 10 hours to continue the concentration treatment to increase the sugar solution concentration, while the temperature is increased to 60 to 80 ° C. every predetermined period during this immersion period. Combined with a bactericidal treatment that warms and suppresses fermentation, if necessary The ume sugar degree is 62 or more, and the sweet ume that does not lose its shape is obtained by carrying out the cross-over process that promotes the infiltration of the homogeneous sugar solution, and is then dried in the shade at 40-50 ° C for one week. The ume confectionery has a structure in which the sugar content of the sweet ume is 75 or more, and the entire surface of the sweet ume is coated with maltose powder or granules.

(Related invention)
In relation to the ume confectionery described above, the present invention also includes a novel production method for producing it.
That is, selected ripe plums without scratches or spoilage are stored at a low temperature in the range of 1 to 10 ° C. for about 72 hours in salt water of about 4% concentration, and then drained. The mixture is melted in a weight ratio of 0.4 water to sugar 1 and embedded in a sugar solution heated to 90 to 100 ° C., and then the fully-ripened plum remains immersed in the sugar solution. During the soaking period, the sugar solution temperature is maintained at 40 ° C. or higher for at least 10 hours every day for about 10 to 15 days, and the concentration treatment for increasing the sugar solution concentration is continued. Combined with a sterilization treatment that heats to 60-80 ° C and suppresses fermentation, and if necessary, the sugar content of the fully-ripened plum is 62 or more by carrying out several reversal treatments that promote the penetration of a homogeneous sugar solution. After making sweet plum without shape loss, in the range of 40-50 ℃ Over the week, then shade dried, after having a sugar content over 75 Amaume a method for producing a plum confectionery as dusting maltose powder or granules on the entire surface of the Amaume.

    The production method of ume confectionery included in the present invention is expressed by another expression. The selected young plum, semi-ripe plum, or red-baked plum without any scratches or spoilage points is about 4% in salt water. After storage at a low temperature in the range of 1 to 10 ° C. for about 120 hours and salting treatment, draining and freezing to the inside of the pulp, this frozen ume 1 melted as a weight ratio mixing ratio of water 0.4 to 1 and buried in a sugar solution heated to 90 to 100 ° C., and thereafter, these plums were immersed in the sugar solution, While the sugar solution temperature is maintained at 40 ° C. or higher for at least 10 hours every day for about 10 to 15 days, the concentration treatment for increasing the sugar solution concentration is continued, while 60 seconds are given every predetermined period during this soaking period. Combined with sterilization treatment that suppresses fermentation by heating to ~ 80 ° C In both cases, the ume sugar degree is 62 or more and the sweet ume that does not lose its shape is obtained by carrying out several cross-over treatments that promote the penetration of a homogeneous sugar solution as needed. It can be said that it is a method for producing ume confectionery, which is dried in the shade and made sweet ume with a sugar content of 75 or more, and the entire surface of the sweet ume is coated with maltose powder or granules.

    As described above, according to the ume confectionery of the present invention and its manufacturing method, the manufacturing process can be surely simplified as compared with the manufacturing method of sweet ume that has been performed in the past, personnel costs, etc. The production cost can be drastically reduced and mass production with stable quality can be achieved. Moreover, by drying the sweet ume in the shade, the sugar content is increased to 75 or more, and the maltose powder or granules are applied. Therefore, it is possible to eat not only as a high-class confectionery but also more easily by hand, without getting your fingers dirty. New plum confectionery can be provided.

    In particular, as in the production method shown in the embodiment, in the case where the production is arranged in a multi-stage shelf in a facility such as a vinyl house that can transmit sunlight, and that can be sun bathed, As a heat source for heating required in the process of concentrating solutions, and for heat sterilization to prevent fermentation phenomena that are extremely dangerous in the process and may lose product value As a heat source, it is possible to effectively use solar heat from this transmission to suppress the rise in manufacturing costs and reduce utility costs, making it possible to produce sweet ume economically. As a whole, the excellent feature is that it is ensured that mass production of ume confectionery of stable quality is extremely efficient and economical.

    In addition, this sun bath is extremely effective for the coloring action of plum fruit to a beautiful orange color, and has become an extremely characteristic production method for enhancing product value. Thus, the manufacturing method of the present invention is the same as in the conventional manufacturing method, in which the ume fruit is taken out from the sugar solution and separated, and the sugar solution is reheated to the sterilization temperature, and again into ume. Without having to go through complicated processes such as returning, just keep repeating the room temperature adjustment to a predetermined period and temperature while keeping it in the house, not only fruits but also trays, sugar solutions, etc. In addition to the above-mentioned benefits in terms of labor costs, the product has become an excellent manufacturing method in which labor-saving parts such as equipment transfer and material transfer are greatly reduced. As a result, the production of high-quality sweet plums can be realized very easily by reducing the chances of contamination and contamination with bacteria.

    In addition, in the production method of the present invention, not only ripe plum fruit, but also other freshly picked plum fruit, semi-ripe plum fruit, and red plum fruit with extremely inferior commercial value, We have established a very effective and novel manufacturing method that enables commercialization of ume confectionery. Even if ume grows in any growth process, it remains as a fruit as long as it is not affected by wounds or diseases. It can be commercialized as a valuable ume confectionery, not only greatly helping to stabilize the income of ume-growing farmers, but also for consumers to make it possible to eat excellent natural foods that are effective. , You will benefit from two birds with one stone that you can use for health maintenance while enjoying its unique flavor.

    Furthermore, after the sweet ume in the production process is dried in the shade in the range of 40 to 50 ° C. for one week and adjusted so that the sugar content is 75 or more, the whole surface is coated with maltose powder or granules. By making it possible to maintain the dry state of the maltose adhering to the surface of the sweet ume, you can obtain a slightly different appearance, texture, and taste from the sweet ume that is soaked in the sugar solution, Like traditional sweet plums, it can be eaten as a high-class confectionery, and even if it is grabbed by hand without using a Japanese confectionery fork, etc. As with other baked confectionery, it can be easily eaten as a daily dish or dessert, and maltose has fewer calories than other sugars. Of blood sugar It has the characteristics that it will not cause ascension, and exhibits the excellent effect that it will be greatly welcomed by a wide range of consumers ranging from elderly people who care about health care to eating children. It becomes.

In implementing the present invention having the configuration as described above, the best or desirable mode will be described.
The plums used for the production of ume confectionery are of the Oume varieties, and the use of fully-ripe plums selected as strictly as possible without scratches and dirt is the luxury of the finished product and the richness of the pulp. Of course, it is needless to say that it is possible to produce even mature ripe Nakaume and Koume.
At the stage of producing sweet ume, low temperature and salting treatment with 4% concentration is indispensable for pest removal and treatment of impurities remaining on the epidermis. It is an important process that also helps to ensure that the subsequent processing steps are carried out smoothly and reliably. It is arranged in a set number of containers and affects the plum structure in a large refrigerator. The temperature is kept at 1 to 10 ° C., preferably around 5 ° C., so as to keep the product for about 72 hours.

    The ripe plums that have undergone the low temperature and salting treatment process must be taken out of the container without damaging the fruit and thoroughly drained. Subsequently, a sugar solution having a weight ratio of 0.4 sugar to water 1 is heated at 90 to 100 ° C. and sufficiently dissolved, and is not limited to overlap with other containers. Over the ripe plums arranged in the same number, all the ripe plums are submerged in the sugar solution, and the process proceeds to the next sugar solution concentration step.

The most important part of the sugar solution concentration process lies in how to reliably prevent fermentation during this process to prevent the flesh from collapsing and to achieve processing that does not cause wrinkles in the epidermis. First, from the viewpoint of concentration, at least 10 hours or more is ensured at a temperature of 40 ° C. or more per day every day. In this process, it is necessary to appropriately heat the inside of the processing plant with a heater, and it is possible to save heating expenses mainly by hitting the daytime when the temperature rises.
The remaining time zone during the day is normal temperature and stable treatment period for penetration and fastening of sugar components into the fully-ripened plum pulp. In this concentration period, it takes about 10 to 15 days to proceed with careful and sufficient time while mainly observing changes in the epidermis while taking into consideration the average room temperature and the degree of ripeness of the ripe plums.

During the soaking period for continuing this concentration treatment, the most important thing is to prevent the sugar solution from fermenting due to the high temperature treatment, and every 3 to 4 days (within the period) Sterilization treatment that suppresses fermentation by heating to 60 to 80 ° C. must be used in combination.
If the degree of heating is 60 ° C. or less, a sufficient sterilizing effect cannot be expected, and there is a possibility of causing a fermentation phenomenon after that, and if it is heated to an unnecessarily high temperature of 80 ° C. or more, the pulp will collapse. It is not appropriate to be connected to.

Also, during this period, it is desirable to carry out several reversal treatments as necessary to promote the penetration of a homogeneous sugar solution throughout the ripe plums, and it may damage the epidermis or crack the pulp. Carefully implemented so as not to cause The concentration period is determined by the period until the sugar content of the fully-ripened plum reaches 62 or more uniformly.
If the sugar content is 62 or less, fermentation will come after the product, and it will be difficult to maintain the flavor, shape and gloss, and the value as a confectionery will be reduced.
If the sugar content exceeds 64, the crystallization phenomenon of sugar occurs on the epidermis, resulting in a dried plum-like sweet plum. Depending on how the sugar content is kept within 62 to 64, or more than 64, it is necessary to manufacture according to the intention of the product, in order to efficiently produce the ume confectionery of the present invention It is desirable to increase the sugar content to 64 or more at this stage.

The sweet ume thus produced must then be dried in the shade until the sugar content is 75 or more over a week in the range of 40-50 ° C.
If the temperature is set to less than 40 ° C. during this shade drying period, efficient drying and sufficient sterilizing effect cannot be obtained. In addition, even if it is in the range of 40 to 50 ° C., if it is less than one week, sufficient sugar concentration concentration treatment cannot be performed, and if it exceeds one week, the sweet plum is dried. Will cause discoloration, wrinkles, cracks, etc., and will deteriorate the appearance and texture, and if it is exposed to direct sunlight during this period, the sweet ume will be discolored, deteriorated, and taste deteriorated. Because it invites, etc., you must be dry. In addition, the epidermis coloring process by sunbathing of sweet plum will be described later separately.

Following this, in the process of adhering maltose powder or granules to the entire surface of the sweet plum, the sugar content of the sweet plum must be adjusted to 75 or higher, When maltose powder or granules are attached, the sugar solution that exudes from the surface of sweet ume penetrates and dissolves the maltose powder or granules, so that the appearance and texture of plum confectionery are not affected, and fingers do not get dirty even if they are grabbed by hand. It will not be possible to obtain the maximum features.
In addition, either maltose powder or maltose granules, or a mixture of them in an appropriate ratio must be used, but glucose, fructose, galactose, sucrose, lactose, palatinose, and in other words, granulated sugar, brown sugar It is not impossible to replace it with tri-warm sugar, or kin flour with them.

In this invention, as described above, in addition to ume confectionery using ripe plums, the stage that does not lead to ripe plums, that is, young plums, semi-ripe plums, or the epidermis has turned red upon receiving sunlight. Plum confections produced from fruits other than fully-ripened plums, such as plums, and methods for producing the same are also included.
That is, the selected young plums, semi-ripe plums, or red-baked plums without scratches or spoilage points are stored at a low temperature in the range of 1 to 10 ° C. for about 120 hours in about 4% concentration of salt water. After the salting treatment, draining and then freezing to freeze the inside of the pulp, the frozen plums are melted as a mixture ratio of water to sugar 1 in a weight ratio of 0.4, 90 After immersing in a sugar solution heated to -100 ° C., the temperature of the sugar solution is changed to at least 10 daily for about 10 to 15 days with these plums immersed in the sugar solution. While continuing the concentration process to increase the sugar solution concentration by maintaining the temperature at 40 ° C. or higher, the sterilization process is performed in combination with a sterilization process that heats to 60 to 80 ° C. every predetermined period to suppress fermentation. If necessary, several reversals to promote the penetration of a homogeneous sugar solution By carrying out the treatment, the sweet ume with a ume sugar content of 62 or more and finished into a sweet ume that does not lose its shape is dried in the shade for a week at a temperature of 40-50 ° C., and the sugar content of the sweet ume is 75 or more. In addition, the ume confectionery, in which the entire surface of the sweet ume is coated with maltose powder or granules, and the production method thereof.

In the ume confectionery using plum fruit other than this ripe plum, and its production method, the salting treatment time at low temperature is higher than that of ripe plum in the production process of sweet ume by the above-mentioned ripe plum. Possibilities are poor, and it takes about twice as long as the soaking time for ripe plums. And most importantly, after the salting process is finished and drained, a completely different freezing process step must be added prior to shifting to heating and heating soaking process for concentrating the sugar solution.
This freezing treatment step is to quickly freeze at an extremely low temperature of −30 to −20 ° C., completely freeze the inside of the pulp, and then heat the frozen fruit to 90 ° C. to 100 ° C. After immersing the solution, by carrying out the same processing steps as those applied to the above-mentioned fully-ripened plums, even fruits other than these fully-ripened plums have a flavor, shape and color luster comparable to those of almost fully-ripe plums. It will be possible to produce sweet ume, and to provide and make ume confectionery utilizing these characteristics.

In addition, in the sterilization treatment stage to prevent fermentation during the heating and soaking treatment period for concentration of the sugar solution, the heating stage of 60-80 ° C also serves as a saving of heating costs by using solar heat, It has been found that sunbath has the effect of producing a preferred orange color for the luster of the epidermis that changes yellowish.
And the effect of this sunbathing has the effect that the bright yellow color that appears in the fully-ripened plum itself also develops a bright and glossy orange color in the above-mentioned process of producing the fully-ripened plum. In any manufacturing method, it can be said that passing any sunbathing step is an extremely effective manufacturing method for increasing the commercial value. Hereinafter, a specific production method in the case of fully-ripened plums and other plums will be described.

    The example shown in the flowchart of the manufacturing method of sweet plums in FIG. 1 and the flowchart of the finishing process of plum sweets in FIG. 2 shows that the selected ripe plums without scratches or spoilage points (2) After low temperature storage in salt water in the range of 1 to 10 ° C. for about 72 hours and salting treatment (3), draining (4) is performed, and the weight ratio of water 0.4 to sugar 1 is mixed. After being melted and immersed in a sugar solution heated to 90 to 100 ° C. (5), the temperature of the sugar solution is kept for about 10 to 15 days while the fully-ripened plum is immersed in the sugar solution. Are kept at 40 ° C. or higher for at least 10 hours every day to continue the concentration treatment (6) to increase the sugar solution concentration, while heating to 60-80 ° C. every predetermined period during this soaking period. Combined with sterilization treatment (7) that suppresses fermentation and, if necessary, homogeneous During the heating for the sterilization treatment, which is performed during the immersion period of about 10 to 15 days, the solar irradiation is carried out after the several-time crossover treatment (8) for promoting the penetration of the sugar solution is performed. By applying a color treatment (9) that colors the plum skin to the orange side in combination with the treatment, the sugar content of the fully-ripened plum is 62 or more, and the sweet plum (10) that does not lose its shape is obtained. In the range of ˜50 ° C., dried in the shade for a week (b), the sugar content of the sweet ume is 75 or more (c), and the surface of the sweet ume is coated with maltose powder or granules (d). A typical example of ume confectionery is shown.

    This example is the most typical plum confectionery of fully-ripe plums, and the production method thereof is as shown in the flowchart of FIG. 2) After taking the shaft of the fully-ripened plum and removing large debris such as branches and leaves, make 4% salt water in a large container that can be moved, and the fully-ripened plum is completely submerged in the salt water. In addition, the salt storage process (3) is performed for about three days by low temperature storage at about 5 ° C. in a large refrigerator room.

Next, ripe plums that had passed 72 hours or more were taken out of the refrigerator, moved to a large jar, left as it was for a while, and the salt water was sufficiently cut (4), and the salt water was cut into a relatively shallow tray. Store as many ripe plums as possible without overlapping, and place them in a vinyl house or glass-walled greenhouse that allows sunlight to pass through (8), pour the heated sugar solution into each container, and ripen the containers. The whole plum is completely submerged in the sugar solution, and the whole ripe plum is completely exposed to the sugar solution without being exposed to the air (5). The sugar solution used at this time is prepared by thoroughly mixing and stirring sugar at a weight ratio of 1 and water of 0.4 and heating to 90 ° C to 100 ° C to boil.
In addition, the trays into which these sugar solutions are poured are arranged on a multi-stage shelf with a height of a range where the operator can check the inside of the tray in about 3 to 5 stages, and the storage efficiency is improved. The structure should be considered so that sunlight is poured on the trays placed on the shelves on average.

In addition, a kerosene heater is provided in the house, and every day for 10 hours, the heater should be carefully operated so that it can be maintained at room temperature without exceeding 40 ° C. Manage. The sugar solution concentration treatment step (6) is continued for at least about 10 days, optimally about 12 to 13 days, although it depends on the incompleteness of the fully-ripened plum and the average room temperature of each day. Meanwhile, the sterilization treatment (7) for suppressing the fermentation by the sugar solution is carried out by raising the room temperature with a heater until the sugar solution reaches 60 ° C. or more and 80 ° C. or less at a rate of about once every 3 days. In addition, the reversing process (9) for moving the ripe plums gently in the tray is also carried out to prevent deformation and partial discoloration of the ripe plums and to average the penetration of the sugar solution.
In addition, when the sugar solution seems to decrease and the fully-ripened plum does not become sufficiently immersed, it may be partially exposed to the air, it is necessary to adjust the concentration and replenish the same heated sugar solution There is.

    In this way, while continuing the concentration process, the sugar content of the fully-ripened plums in important places in the tray is detected, and when the sugar content reaches 62, the concentration process steps (5) to (9) are performed. End (11). In the meantime, because it was arranged in a special arrangement in the house that allows sunlight to pass through, the ripe plums that received sunlight during the day developed a more vibrant orange color due to the more advanced shades of sugar. 8) It can be made into a beautiful sweet plum with a hue and luster that cannot be reached without sunbathing.

    As shown in the flowchart of FIG. 2, the sweet ume thus manufactured will be commercialized as a new ume confectionery in the subsequent finishing process, and moved naturally into the processing plant for each tray. If the sweet plums that are either in the heated state or are kept warm are arranged and placed on separate trays so that they do not touch each other, a kerosene heater is installed, and direct sunlight (A), placed in a multi-stage shelf so that air permeability can be secured, adjusted the room temperature to the range of 40-50 ° C, and dried in the shade for a week. Although the treatment (b) is performed, it is desirable that the inside of the shade drying room is provided with a blower fan, a blower or the like to achieve uniform temperature and obtain uniform drying of sweet ume.

    During this shade drying process (b), the sugar content measurement of any number of sweet plums is started at a rate of once a day or more, with a few days after the start of drying as a guide, and a week after the start of drying. When the sugar content reaches 75 or more (c), move to the processing place for each tray and let it cool naturally, and be careful not to cause shape loss or wrinkles on the entire surface of each sweet plum when it reaches room temperature. However, if maltose powder or granules are thinly and evenly coated (d), excessively adhered powder, granules are removed and finished (e), carefully packed into a predetermined number, one by one, or packed as a box Plum confectionery with a bright orange hue, with a very soft shape that has no wrinkles on the epidermis, is soft enough, and peeks through the white maltose powder or granule on the surface. f)

Next, about the manufacturing method of the sweet plum from the unripe young plum, the flowchart of the manufacturing method of the sweet plum by the unripe plum of FIG. 3 and the plum sweet from the unripe sweet plum of FIG. The details will be explained with reference to the flowchart of the method.
To start the production of sweet ume (1) First, arrange the size of the grains, take the shafts and leaves of the young plums that have been checked for scratches one by one, and then remove the mixed trash etc. The quality of the young plums is adjusted (2), and the young plums are completely immersed in 4% -concentrated salt water filled in a movable large container, etc., and salted at a low temperature of around 5 ° C in a large refrigerator. (3) is carried out. Unlike the case of the above-mentioned fully-ripened plums, the salted processing time is about 120 hours longer than the fully-ripened plums in order to obtain a treatment effect since the young plums have a firm structure with both the pulp and the skin. Low temperature storage must be carried out.

Next, the young plums that have undergone the salting process are transported out of the refrigerator compartment for each container, transferred to a large bowl, and left for a while to complete the draining process (4) to sufficiently drain the salt water.
Thereafter, in the case of the fully-ripe plum described, it is immersed in a sugar solution having a predetermined concentration and enters the concentration treatment (5). In the case of this young plum, in the concentration treatment (5) As a pretreatment to enter, young plums that have been drained are stored in a tray that is required in the next concentration step, and then transferred to a freezing room that can be maintained at a cryogenic temperature of −30 to −20 ° C. for efficient freezing treatment ( 41) must be carried out. By carrying out this step, it becomes possible for the first time to surely prevent the skin from squeezing and pulp collapse due to the subsequent concentration treatment (5), which is an extremely important step.

    The young plums taken out of the freezer compartment are completely frozen and transferred to the multistage shelf in the vinyl house for each tray. Hereinafter, the same as in the above-described fully-ripened plum production steps (5) to (10) Then, it is immersed in a sugar solution heated to 90-100 ° C. and boiled at a predetermined concentration, and a predetermined concentration treatment is performed in the house. At that time, unlike the case of the fully-ripened plum, unless the sun bath (8) is surely carried out, the yellowing itself is insufficient, and it is impossible to promote the development of a beautiful orange color.

    The sweet ume produced by the young plum thus produced will be further commercialized into a new plum confectionery according to the process shown in the flowchart of FIG. 4, and the production process is the one shown in Example 1 above. Similarly, the room temperature can be adjusted to a range of 40 to 50 ° C., and after drying and drying (b) for a week and adjusting the sugar content to 75 or more (c), the maltose powder or granule is thinned. By spraying evenly (d), finishing in powdered form (e), and packaging as packed or boxed, new plum confectionery with a different appearance and taste from ripe plums is commercialized (f) The Rukoto.

(Operation of Example)
According to the ume confectionery of this invention as described above, and its production method, the production process of the sweet ume in the production process is more reliable than the production method of the sweet ume that has been performed in the past. It is possible to simplify the manufacturing cost by reducing labor costs and the like, and mass production with stable quality is possible. Moreover, as shown in FIG. The sugar content is adjusted to 75 or more by subjecting the sweet ume to a shade drying process (b) under a predetermined temperature range (c), and maltose powder is dissolved on the surface of the sweet ume (d) to dissolve the maltose. It is possible to reliably prevent the surface from being dried and to prevent the inside of the sweet ume from being dried and to maintain the softness of the pulp.

    In particular, as in the manufacturing method shown in FIG. 1 of the first embodiment, in the case where manufacturing is carried out in a multi-stage shelf in a facility such as a vinyl house that can transmit sunlight, and in a sunbathing arrangement. As a heat source for heating required in the concentration process (6) of the sugar solution, there is also a fermentation phenomenon that has a very high risk of occurring in the process and may lose the product value. As a heat source for heat sterilization treatment (7) to prevent, solar heat by this transmission can be effectively used to suppress the rise in manufacturing cost and to reduce the utility cost. As a whole, it becomes possible to produce sweet ume, and as a whole, it exhibits excellent characteristics that it is ensured that mass production of ume confectionery with stable quality is extremely efficient and economical.

In addition, this sun bath is extremely effective for the coloring action (8) of plum fruit to a beautiful orange color, and is an extremely characteristic production method for enhancing the product value.
In this way, the production method of the present invention takes out and separates the ume fruit from the sugar solution over a plurality of times as in the conventional production method, separates it, reheats the sugar solution to the sterilization temperature, and returns it to the ume again. No need for complicated processes such as the above, just repeat the work while controlling the room temperature adjustment to a predetermined period and temperature while keeping it in the house, not only fruits, trays, sugar solutions, etc. It is an excellent manufacturing method in which labor-saving steps such as transfer of instruments and materials are greatly reduced and labor is saved.

    In addition, in the production method of the present invention, not only ripe plum fruit, but also other freshly picked plum fruit, semi-ripe plum fruit, and red plum fruit with extremely inferior commercial value, We have established an extremely effective and novel manufacturing method that enables commercialization of ume confectionery. Even if ume grows in any growth process, it is valuable as long as it is not affected by wounds or disease. Commercialization as confectionery becomes possible.

(Effect of Example)
In addition to the features described in the section of the effect of the present invention, the ume confectionery of the embodiment having the above-described configuration, the product obtained in addition to the benefits obtained by reducing labor costs in the process of producing sweet ume As a result, the chances of contamination with bacteria are greatly reduced, and the production of high-quality ume confections can be realized very easily.

    Moreover, not only ripe plum fruits, but also freshly picked plum fruits, semi-ripe plum fruits, and all plum fruits ranging from red-burned plum fruits, which are extremely inferior in commercial value, are used as materials for high-quality plum sweets. In the past, most of the ume fruits that could not be shipped as a product and had to be disposed of unavoidably, even though there were no scratches or damage, regardless of size It can be produced and shipped as an excellent ume confectionery, which not only greatly helps to stabilize the income of ume growers, but it also makes it easier for consumers to produce excellent natural foods that are effective. You will be able to enjoy the unique flavor and enjoy the unique flavor, and you can also benefit from two birds with one stone.

    Furthermore, the surface of sweet ume whose sugar content has been adjusted to 75 or more is coated with maltose powder or granules, so that stickiness of the surface unique to sweet ume can be reliably prevented. Sweet plums that could not be eaten without using chopsticks, etc. can be made into a mouth without getting your fingers dirty even by hand grabbing, and not only as a luxury confectionery, but also eaten like other baked goods Elderly and growing children who pay attention to health care through the use of maltose, which is characterized by the fact that it has fewer calories than other sugars and does not cause a sharp rise in blood sugar levels. Will be able to provide a great advantage of being able to expect a large amount of consumption, for example, because it can be served with peace of mind as a daily dish or dessert.

(Conclusion)
As described above, the ume confectionery of the present invention and the method for producing the ume confection are much more advantageous in terms of production efficiency and cost than the method for producing sweet ume that has been traditionally inherited. This makes it possible to manufacture high-quality ume confectionery at a relatively low price, enabling mass production, stabilizing the income of ume-growing farmers, guaranteeing high profits by expanding the scale, However, for consumers, it is possible to easily obtain high-quality ume confectionery, without having to make a homemade with a lot of time, resulting in an excellent effect for the three parties. Although it is a representative fruit, the plum fruit that has not opened its way of effective use due to its unsuitable nature for raw eating will be greatly expected by the establishment of the ume confectionery of the present invention and its production method. effect , It can be said to be appropriate been highly praised.

The drawings show some typical embodiments embodying the technical idea of the ume confectionery of the present invention and the manufacturing method thereof.
The flowchart which shows the manufacturing method of sweet ume using fully-ripe plum. The flowchart which shows the method of manufacturing powder-blown ume confectionery from sweet ume. The flowchart which shows the manufacturing method of sweet ume using the young plum. The flowchart which shows the method of manufacturing a powder-blown plum confectionery from the sweet plum of a young plum.

Explanation of symbols

1 Commencement of sweet plum production 2 Fruit selection 3 Salt storage 4 Draining process 41 Same Freezing process 5 Dipping process in heated sugar solution 6 Concentration process of sugar solution 7 Heat sterilization process of sugar solution 8 Plum fruit coloration by sunlight irradiation Process 9 Cross-over process of several orders 10 Adjustment process of ume fruit sugar degree 62 or more 11 Completion of sweet ume manufacturing work a Start of ume confectionery processing b Sweet ume dry drying process c Adjustment process to sweet ume sugar degree 75 or more d Sweet Process of sprinkling maltose on the surface of plums Finishing process of plum sweets f Finishing of sweets processing

Claims (6)

    The selected ripe plums without scratches or spoilage are stored at a low temperature in the range of 1-10 ° C. for about 72 hours in about 4% salt water, salted, and then drained. 1 was melted in a weight ratio of 0.4 to water and buried in a sugar solution heated to 90 to 100 ° C. While the sugar solution temperature is kept at 40 ° C. or higher for at least 10 hours every day for about 10 to 15 days, the concentration treatment for increasing the sugar solution concentration is continued, while 60 to Combined with a bactericidal treatment that suppresses the fermentation by heating to 80 ° C, and if necessary, the sugar content of the ripe plums is 62 A sweet ume that does not collapse, and a week at 40-50 ° C Over, then shade dried, plum confectionery and sugar content over 75 Amaume, characterized in that shall become sprinkled maltose powder or granules on the entire surface of the Amaume.     The selected young plums, semi-ripe plums, or red-baked plums with no scratches or spoilage points are stored at a low temperature in the range of 1-10 ° C for about 120 hours in salt water at a concentration of about 4%. Then, after draining, it is frozen to the inside of the pulp and frozen, and the frozen plums are melted as a weight ratio of 0.4 water to sugar 1 and 90-100 After being immersed in a sugar solution heated to 0 ° C., the temperature of the sugar solution is changed for about 10 to 15 hours every day for about 10 to 15 days while these plums are immersed in the sugar solution. While continuing the concentration process to increase the sugar solution concentration by maintaining the temperature at 40 ° C. or higher, it is necessary to use a sterilization process that keeps the fermentation at 60 to 80 ° C. and suppresses the fermentation every predetermined period. Depending on the number of cross-over treatments that promote the penetration of a homogeneous sugar solution By carrying out, the ume sugar degree is 62 or more, and it is made sweet ume that does not lose its shape. Then, it is dried in the shade for a week in the range of 40-50 ° C., and the sweet ume sugar degree is 75 or more. A plum confectionery characterized by being coated with maltose powder or granules.     When heating for sterilization treatment performed during an immersion period of about 10 to 15 days, a color treatment for coloring the ume epidermis to the orange side in combination with sunlight irradiation treatment is performed. The ume confectionery according to claim 1 or 2.     The selected ripe plums without scratches or spoilage are stored at a low temperature in the range of 1-10 ° C. for about 72 hours in about 4% salt water, salted, and then drained. 1 was melted in a weight ratio of 0.4 to water and buried in a sugar solution heated to 90 to 100 ° C. While the sugar solution temperature is kept at 40 ° C. or higher for at least 10 hours every day for about 10 to 15 days, the concentration treatment for increasing the sugar solution concentration is continued, while 60 to Combined with a bactericidal treatment that suppresses the fermentation by heating to 80 ° C, and if necessary, the sugar content of the ripe plums is 62 After a sweet plum without collapse, one week in the range of 40-50 ℃ Over, shade drying is, after having a sugar content of Amaume 75 above, the method of manufacturing plum confectionery as dusting maltose powder or granules on the entire surface of the Amaume.     The selected young plums, semi-ripe plums, or red-baked plums with no scratches or spoilage points are stored at a low temperature in the range of 1-10 ° C for about 120 hours in salt water at a concentration of about 4%. Then, after draining, it is frozen to the inside of the pulp and frozen, and the frozen plums are melted as a weight ratio of 0.4 water to sugar 1 and 90-100 After being immersed in a sugar solution heated to 0 ° C., the temperature of the sugar solution is changed for about 10 to 15 hours every day for about 10 to 15 days while these plums are immersed in the sugar solution. While continuing the concentration process to increase the sugar solution concentration by maintaining the temperature at 40 ° C. or higher, it is necessary to use a sterilization process that keeps the fermentation at 60 to 80 ° C. and suppresses the fermentation every predetermined period. Depending on the number of cross-over treatments that promote the penetration of a homogeneous sugar solution After making the sweet ume that has a ume sugar content of 62 or more and that does not lose its shape, it is dried in the shade for a week at a temperature of 40 to 50 ° C., and the sweet ume has a sugar content of 75 or more. A method for producing ume confectionery in which malt sugar powder or granules are entirely sprinkled.     When heating for sterilization treatment performed during an immersion period of about 10 to 15 days, a color treatment for coloring the ume epidermis to the orange side in combination with sunlight irradiation treatment is performed. The method for producing a plum confectionery according to claim 4 or 5.

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