JP2012024022A - Method for producing fully-ripened japanese plum puree - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing fully-ripened Japanese plum puree which has a flavor inherent in fully-ripened Japanese plums, easily removes fruit skin, calyx and seeds of Japanese plum fruits, has no bitterness, but has adequate sourness and sweetness.SOLUTION: The fully-ripened Japanese plum puree is manufactured by adding 0.5-1.3 pts.mass of sugar to 1 pts.mass of plum liquid concentrate after obtaining the plum liquid concentrate by separating the fruit skin and seeds from fruits of the heat-treated fully-ripened plums, and performing heat-treatment at a temperature of 60-75°C for 10-60 minutes in coexistence with sugar.

Description

  The present invention relates to a method for producing a fully-ripe plum puree with excellent flavor.

  Plum fruits have long been processed into umeboshi, ume vinegar, plum wine, and so on.

  The immature plum fruit (Ome) contains a kind of cyanide glycoside called amygdalin. Amygdalin produces the cyanate salt upon hydrolysis. Therefore, it is said that Ome will cause poisoning if eaten as it is.

  Umeshu is made by soaking plum fruit (oume) in shochu with icing sugar and aging it for more than one year. Amygdalin contained in Ome is detoxified by long-term aging. Plum wine takes a long time to mature. Therefore, the management of the aging process is complicated.

  In recent years, plum fruits have been widely used in food and drink products such as soft drinks, rams and yogurts. In these foods and beverages, plum fruit (hereinafter also referred to as “plum puree”) that has been processed into a puree form from which the peel, seeds, and seeds of plum fruit have been removed is preferably used.

  Plum puree is manufactured by removing seeds and peels from fully ripened or ripened plum fruits, grinding and plumping plum pulp, and heating with sugar.

  This heating step significantly deteriorates the flavor of the fully-ripened plum. The resulting plum puree turns brownish brown. Even if this plum puree is blended into various foods and drinks, the original flavor and appearance of plums cannot be obtained, reducing the commercial value.

  Patent Document 1 discloses a method for producing a processed food of plum, which is obtained by heating and thawing a ripened or ripened plum that has been frozen and stored in a short time. According to this method, when the seed is removed from the plum fruit, it is heated to about 100 ° C., so that the flavor of the plum is impaired.

JP 2005-080622 A

  An object of the present invention is to provide a method for producing a plum puree that has an original flavor of plums, can easily remove the peel, flakes, and seeds of plum fruits, has no bitter taste, and has an appropriate acidity and sweetness. .

  The present inventors can produce a plum puree having the original flavor of ume by heating the ume stock solution from which seeds and peels have been separated by heat treatment at 60 to 75 ° C. in the presence of sugar. As a result, the present invention has been completed.

  The present invention for achieving the above object is described below.

  [1] After separating the pericarp and seeds from the heat-treated plum fruit to obtain a plum stock solution, 0.5 to 1.3 parts by weight of sugar is added to 1 part by weight of the plum stock solution, and 60 to 75 A method for producing a fully-ripe plum puree that is heat-treated at a temperature of 10 to 60 minutes.

  [2] The method for producing a fully-ripe plum puree according to [1], wherein the heat treatment of the ume fruit is a heat treatment at 54 to 60 ° C. for 10 minutes or more.

  [3] A fully-ripe plum puree-containing sake prepared by mixing 1 part by weight of plum puree produced by the method according to [1] and 0.5 to 2.0 parts by weight of sake.

  [4] A fully-ripe plum puree yogurt mixed with 1 part by weight of plum puree produced by the method according to [1] and 1.3 to 5.0 parts by weight of yogurt.

  [5] A fully-ripened plum puree-containing carbonated beverage obtained by mixing 1 part by mass of plum puree produced by the method according to [1] and 1.5 to 10 parts by mass of carbonated water.

  According to the method for producing a fully-ripe plum puree of the present invention, a fully-ripe plum puree having no bitter taste and having an appropriate acidity and sweetness can be produced. This fully-ripened plum puree can be blended in various foods and drinks.

FIG. 1 is an explanatory view showing the structure of a skin seed extractor.

  Hereinafter, the present invention will be described in detail.

<Raw material plum>
The raw material plum used in the method for producing a fully-ripe plum puree of the present invention is obtained by ripening a normal fully-ripened plum that can be picked around June to July or an immature plum fruit. Ripening is usually performed in a dark place at about 25 ° C. These are usually commercially available. It is inappropriate to use immature green plums as they are. There are no particular restrictions on the type of plum, but examples of prominent plums include Minami Takaume and Koume. These plum fruits are usually stored frozen.

<Heat treatment process>
First, raw plum fruit or frozen plum fruit is heat-treated in water. As a result, the plum fruit is thawed and the skin becomes soft, and the skin and seeds can be easily removed.

  The heating temperature is preferably 54 to 60 ° C, particularly preferably 56 to 58 ° C. If the heating temperature is less than 54 ° C, astringency tends to remain in the plum. If it exceeds 60 ° C, the sourness of plum fruit tends to decrease. As a result, the expression of the sweetness of the sugar added in the subsequent process becomes too strong.

  The heating time is 10 minutes or more, preferably 10 to 30 minutes, and particularly preferably 10 to 20 minutes. When the heating time is less than 10 minutes, the pericarp is not sufficiently soft and tends to remain in plum puree. As a result, the resulting plum puree is not smooth. When the heating time exceeds 30 minutes, the plum fruit collapses in water and becomes muddy. As a result, the plum fruit and water cannot be separated.

<Seed removal process>
After the above heat treatment, plum fruit and water are separated. Thereafter, the seeds of plum fruit and hard pericarp are removed by centrifugation or the like.

  FIG. 1 is an explanatory view showing the structure of a centrifugal separation type peel seed extractor 10. A separator 3 is accommodated in the cylindrical outer cylinder 1. A pulp outlet 9 is formed in the outer cylinder 1. A hole 5 is formed in the separator 3. As for the plum fruit thrown in from the slot 7, the pulp and seeds etc. are isolate | separated within the separator 3 which rotates at high speed. Since seeds and the like are larger than the hole 3, they remain in the separator. The pulp is taken out from the pulp outlet 9 through the hole 3. Thereby, the ume original liquid from which the seed and the hard pericarp were separated and removed from the plum fruit is obtained.

  A known centrifuge can be used, and a separator provided in the centrifuge is selected to have an opening smaller than the seed.

  In the present invention, seeds and the like can be removed more smoothly by adding a piercing process of plum skin. The piercing step is a step of piercing the ume peel with a needle after the heat treatment step. It is preferable to pierce the plum peel with 1 to 5 places per plum using a needle having a diameter of 0.5 to 5 mm.

  It is efficient to use a piercing tool in which needles having a diameter of 0.5 to 3 cm are implanted at predetermined intervals. The distance between the needles is preferably 3 to 20 mm. As such a piercing tool, Kenzan used for fresh flowers can be used. In particular, a commercially available Kenzan in which a large number of needles are fixed to a resin plate is preferable.

<Pureening process>
Next, a ume puree is obtained by adding sugar to the ume stock solution and stirring with heating. The compounding quantity of sugar is 50-130 mass parts with respect to 100 mass parts of plum stock solutions, and 100-120 mass parts is preferable. When the amount is less than 50 parts by mass, the sourness of the resulting plum puree is strongly expressed. When it exceeds 130 parts by mass, the sweetness of the resulting plum puree is strongly expressed.

  The sugar is preferably curly sugar, and white sugar is particularly preferred.

  The heating temperature is 60 to 75 ° C. The plum puree obtained when it is less than 60 ° C. tends to rot. When it exceeds 75 ° C., the resulting plum puree is hardened and easily browned.

  The heating time is 10 to 60 minutes, preferably 15 to 45 minutes, and particularly preferably 20 to 30 minutes. If it is less than 10 minutes, mixing with sugar will be insufficient. Plum puree obtained when heated for more than 60 minutes gels.

  A kneader equipped with a heating mechanism can be used as the stirrer.

  The plum puree obtained as described above can be blended in various foods and drinks.

  For example, a plum wine-like alcoholic beverage can be produced by mixing alcohol with alcohol. This plum wine-like alcoholic beverage does not need to be aged and can be used immediately. The amount of liquor mixed with plum puree is 0.5 to 2.0 parts by mass of liquor with respect to 1 part by mass of plum puree. Japanese liquors are preferred as alcoholic beverages mixed with plum puree, and ginjo sake is particularly preferred. The sugar is preferably curly sugar, and white sugar is particularly preferred.

  Moreover, the plum pure containing carbonated drink can be manufactured by mixing plum puree and carbonated water. The mixing ratio of plum puree and carbonated water is 1.5 to 10 parts by mass of carbonated water with respect to 1 part by mass of plum puree.

  Plum puree-containing yogurt can be produced by mixing plum puree and yogurt. The compounding quantity of yogurt with respect to plum puree is 1.3-5.0 mass parts of yogurt with respect to 1 mass part of plum puree.

<Manufacture of fully-ripe plum puree>
Example 1
200 kg of water and 20 kg of frozen ripe plums were put into a stirring device (trade name HK-6S) manufactured by Ugajin Seisakusho, and heated at 55-60 ° C. for 25 minutes. Next, the peel and seeds of plum fruit were separated and removed using a centrifugal peel seed extractor to obtain 12 kg of ume stock solution. 12 kg of this ume stock solution was put into a stirrer, 6 kg of super white sugar was added, and the mixture was stirred while being heat-treated at 60 to 75 ° C. for 25 minutes to obtain a fully-ripe plum puree. The pressure in the stirring tank was normal pressure.

(Example 2, Comparative Examples 1-7)
As shown in Table 1, a fully-ripe plum puree was obtained in the same manner as in Example 1 except that the amount of the plum stock, the amount of white sucrose, and the heat treatment conditions were changed.

<Sensory evaluation of plum puree>
The sensory test of the plum puree obtained in Examples 1-2 and Comparative Examples 2-7 was performed with a panel consisting of 5 to 6 healthy males in their 20s and 60s. Plum puree was evaluated twice on the 5th and 10th day after production. The obtained results are shown in Tables 2-9. Note that the plum puree of Comparative Example 1 was not evaluated due to the occurrence of mold.

  The sensory test evaluated each item of sweetness, sourness, touch, hardness, and hue of each plum puree. The evaluation index of each item is as follows in relative evaluation.

About sweetness and sourness Pretty strong: 5 points Strong: 4 points Just right: 3 points Weak: 2 points Weakly weak: 1 point Not felt: 0 points

About the touch Very smooth: 5 points Smooth: 4 points Somewhat smooth: 3 points Somewhat rough feel: 2 points Feel rough: 1 point Strong rough feel: 0 points

Hardness: Very hard: 5 points Hard: 4 points Somewhat hard: 3 points Normal: 2 points Somewhat soft: 1 point Very soft: 0 points

About the shade Pretty brown: 5 points Brown strong: 4 points Slightly brown: 3 points Slightly brown: 2 points Very slightly brown: 1 point Yellow: 0 points

  From the above results, in Examples 1 and 2, plum puree with a suitable acidity, little bitterness, and not too sweet was produced. In Comparative Example 1, since the heating temperature was low and the amount of sugar was small, it was easy to rot. In Comparative Examples 2 and 4, since the heating temperature was too high, the puree obtained was easily gelled. In Comparative Example 3, since the heating temperature was too low, the acidity was easily lost. Since Comparative Examples 5-7 had too much compounding quantity of sugar, sweetness expressed strongly and it was difficult to feel the original sourness of plum.

(Example 3)
The plum pure obtained in Example 1 was added to yogurt to perform a sensory test. Table 10 shows the blending amount (mass ratio) of plum puree with respect to yogurt. The sensory test was conducted with a panel of 6 healthy men and women in their 20s and 60s. Each yogurt was evaluated for sweetness, sourness, bitterness, astringency, taste intensity, and aroma. Each item was evaluated according to the following 6 levels, and the total score of 6 panels is shown in Table 10.

Very strong: 5 points Strong: 4 points Just right: 3 points Weak: 2 points Very weak: 1 point Not felt: 0 points

  From the above results, it can be said that the blending ratio of yogurt and plum puree is about 20/4 to 20/15 in a range where each flavor is balanced.

DESCRIPTION OF SYMBOLS 10 ... Skin seed extractor 1 ... Outer cylinder 3 ... Separator 5 ... Hole 7 ... Inlet 9 ... Flesh outlet

Claims (5)

  After separating the pericarp and seeds from the heat-treated ume fruit to obtain an ume stock solution, 0.5 to 1.3 parts by mass of sugar is added to 1 part by mass of the ume stock solution, and 10 to 60 to 75 ° C. A method for producing a fully-ripe plum puree that is heat treated for -60 minutes.   The method for producing a fully-ripe plum puree according to claim 1, wherein the heat treatment of the plum fruit is a heat treatment at 54 to 60 ° C for 10 minutes or more.   A fully-ripe plum puree-containing sake prepared by mixing 1 part by weight of plum puree produced by the method according to claim 1 and 0.5 to 2.0 parts by weight of sake.   A fully-ripe plum pure yogurt mixed with 1 part by weight of plum puree produced by the method according to claim 1 and 1.3 to 5.0 parts by weight of yogurt.   A fully-ripened plum puree-containing carbonated beverage obtained by mixing 1 part by mass of plum puree produced by the method according to claim 1 and 1.5 to 10 parts by mass of carbonated water.

Images