JP2010017106A - Method for processing cherry and method for producing cherry pickle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for processing cherry, by which the taste and texture of raw cherry can be maintained in an almost raw state and held for a long period of time. <P>SOLUTION: An apple wine A is produced from an apple juice, further subjected to an acetic acid fermentation to give an apple vinegar, which is matured for three years to produce the fully fermented apple vinegar. The shells B of scallop are used. A is poured in B, and after 48 hours, B is dissolved to give a solution. Raw cherry is pickled in the solution. The cherry is maintained in an approximately raw state, and is not deteriorated, even when stored for a long period of time. The cherry is not deteriorated, even when pickled in salt, vinegar, or salt. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a method for processing cherries that can be preserved for a long period of time while leaving the color and texture close to raw, and a method for producing cherries that use the processed cherries.

Delicate, cute and popular cherries have a short shelf life and have the disadvantage of being easily damaged, and when stored for a long period of time, there is no choice but to salt, bottle, canned, etc. In this case, the texture of raw cherries There is no taste, it just looks like a cherries, and the pickles have only the taste of pickles, and canned foods are used as decorations for cakes and ice cream.
JP 2000-236808 A

  For this reason, in order to prevent softening of the skin and pulp of the cherries, a method of preserving using food additives such as calcium lactate and alum can be considered. Recently, there has been a general trend toward consumer demand for food that requires safe and secure eating.

  The first content that requires safety and security is the presence or absence of food additives. The current situation is that consumer needs do not want to use food additives approved by the Ministry of Health, Labor and Welfare as much as possible.

    The inventor has arrived at the present invention as a result of continual research in view of this point, and the present invention uses a full-scale brewed cider vinegar brewed from apple juice, into which shells such as scallops are added and dissolved. After about 2 days, the scallop shell melts and the calcium component elutes, and the raw cherries are immersed in this solution. Ten days later, the cherries were taken out and eaten, but the texture, color, and skin tension did not change from raw, and after 30 days, there was no change. I can do it now. In addition, the processed cherries can be used for pickles, but can also be used to remove the shaft and seeds as confectionery materials, etc. is there.

  The cherries obtained according to the present invention do not use any food additives that have been regarded as harmful in the past, and can be stored for a long time without impairing the taste and texture of the cherries. Can be processed without changing the taste, etc., so this utility value is extremely great, and it has a particularly remarkable effect on the use of cherries.

  The apple vinegar used in the present invention is made by making a fermenting fungus act on apple juice without adding alcohols, further cultivating acetic acid bacteria and brewing apple vinegar by acetic acid fermentation. Aged for 3 years to produce full-fledged apple cider vinegar. In addition, scallop shells are used after washing large amounts of shells released as industrial waste from Aomori.

  First, authentic brewed cider vinegar is poured into the shell. The shell melts in response to apple vinegar, and after 48 hours, the shell melts and the liquid becomes almost neutral by the reaction of calcium. This solution becomes a liquid containing about 9% of calcium and mineral components, and raw cherries are put into this solution.

Any type of cherries can be used here, but in the embodiment,
(1) A relatively hard and large grain Napoleon species was used.
(2) The most popular sweet and strong flesh pulp Sato Nishiki was used.
One week later, the cherries (1) and (2) had no particular change, and the immersion liquid was collected and analyzed at this point, and as a result, the calcium and mineral components were 0.2 to 0.4%. It was decreasing.

  After storing for 30 days in this state, the cherries (1) and (2) were taken out and examined for taste and texture. The napoleon of (1) remained napoleon-specific taste and texture, (2) Sato Nishiki had a taste and texture peculiar to Sato Nishiki, and in particular, there was no softening of the flesh, discoloration or degeneration of the skin.

  In the said Example, after 30 days passed from a process, a cherry was taken out and it was made into candied. The candied cherries are suitable for use on cakes and ice creams as confectionery decorations.

  500 kg of sugar, 200 g of honey, and 500 cc of the processing liquid were put into a glass container with respect to 1 kg of the processed cherries of the above examples, sealed, and stored at room temperature for 3 months. The cherries were removed from the container and observed. The appearance was almost unchanged, it was close to raw cherries such as color, luster, and tension, and the taste was still sufficient.

  In addition, although the scallop shell was used in the previous example, the calcium content was eluted in the same manner and the same result was produced even when the shell of clam or clam was used.

  As described above, the cherries processed according to the present invention can enjoy the taste of fresh cherries even outside of the season, so you can enjoy cherries all year round and suitable for use as gifts. -Can change the taste and taste of cherries as a traditional pickle for candied foods, and can be used safely without the use of additives for processing.

Claims (2)

  A method for processing cherries, characterized in that shellfish such as scallops are poured into real brewed apple vinegar brewed from apple juice and dissolved, and the raw cherries are immersed in a liquid that has passed for two days.   A method for producing cherry pickles, in which shellfish such as scallop shellfish is poured into real brewed apple vinegar brewed from apple juice and dissolved, and the raw cherries are immersed in a solution that has passed for two days, and the processed cherries are immersed in the pickled solution.