JP2018078808A - Production method of pickled plum - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production method of pickled plums with a low salt content and preservable for a long period, the method preventing an oxidation and a microorganic infection of plum fruit, etc. that occur during a soaking/pickling period and being capable of obtaining fresh and high-quality pickled plums regardless of a harvesting season of the plum fruit.SOLUTION: A production method of pickled plums comprises: sealing plum fruit in a freely bendable film type bag; pulling out air in the plum-containing bag to reduce an inside pressure and hermetically sealing; storing the plum-containing bag frozen for a predetermined period; and thawing the plums after the frozen storage.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing umeboshi, which has a low salt content and can be stored for a long period of time, and does not choose the production time.

Generally, the amount of salt in dried umeboshi is 20% or more, and if it is at least 15% to 18%, there is a risk of quality deterioration due to the occurrence of mold, decay or the like.
It is also possible to desalinate the ume soaked with a salt content of 15% or more with a large amount of water. In this case, it is necessary to have a wastewater treatment facility to reduce the salt content to 5-6%. It's not easy. In addition, since the flavor, storage stability and the like are hindered when desalted, there is a method of separately immersing in a seasoning liquid using a preservative or seasoning, dehydrating and drying.

  With regard to the salt content of plum dried, for example, Patent Document 1 discloses frozen molded kneaded plums that are rapidly frozen at −15 ° C. or less, which is salt-dehydrated with salt water and salt-reduced to 5 to 10%. As a result, the salt content is suppressed, the active ingredient contained in the pulp is prevented from being reduced, and the original flavor and taste of plum dried are not destroyed.

  In addition, after pickling plum fruits and adding seasonings, they are placed in the strawberries and dried in the sun. However, when they are dried outdoors, microbes such as fine dust, mold, yeast, and lactic acid bacteria are attached (secondary contamination). Is inevitable. Even if it is dried indoors, unless it is carried out in a clean room or the like, it is necessary to take measures against secondary contamination similar to the outdoors, and facilities such as ventilation and humidification are also required.

  Here, in Patent Document 2, as a ripening environment for making salt-free plum blossoms, a container containing raw plums is made oxygen-free (vacuum is evacuated) to eliminate spoilage bacteria such as aerobic molds. A method for producing unsalted umeboshi is described in which the activity is suppressed, the physiological phenomenon (oxygen breathing, etc.) of raw plums is stopped, and ripening is advanced.

JP 2006-20595 A JP 2016-140349 A

  Now, the frozen molded kneaded plums of Patent Document 1 have a problem that special care is required to prevent the entry of spoilage bacteria such as miscellaneous bacteria when pickled with pickled plums and when salt is removed. Moreover, although the manufacturing method of the salt-free plum blossom described in patent document 2 is supposed to sterilize spoilage bacteria by making a container into an oxygen-free state, there is a problem that no consideration is given to the preservation method of salt-free plum dried is there.

  The present invention has been made to solve the above-mentioned problems, and prevents oxidation of ume fruits and the like that occur during the pickling period and contamination by microorganisms, and is always fresh regardless of the harvest time of ume fruits. An object of the present invention is to provide a method for producing umeboshi from which high-quality umeboshi is obtained.

  In order to solve the above technical problems, the method for producing umeboshi according to the present invention encloses plum fruit in a bendable film bag, vents the air in the ume bag, and decompresses the inside. After sealing, the plum bag is stored frozen for a predetermined period, and after the frozen storage, it is thawed to obtain dried plums.

  The method for producing umeboshi according to the present invention is configured such that the frozen storage is stored in a freezer at a temperature of −18 ° C. or lower for 1 week or longer, preferably 2 weeks or longer and 12 months or shorter.

  The method for producing umeboshi according to the present invention is configured such that the internal pressure when the pressure inside is reduced is 0.1 to 0.9 atm.

The method for producing umeboshi according to the present invention uses a synthetic resin film having an oxygen permeability of 30 ml / m ² · 24 hrs · atm or less as the material of the bag.

  According to the method for producing umeboshi according to the present invention, before the ume fruit is sealed in a bag, the ume fruit is mixed with 100 to 400 ppm of sodium hypochlorite water, or pH 4.5 to 6 and 10 to 50 ppm. It is the structure immersed in weakly acidic sodium hypochlorite water.

  In the method for producing umeboshi according to the present invention, in the thawing, the ume bag is stored at a temperature of 0 ° C. to + 35 ° C., preferably 0 ° C. to + 10 ° C. for a period of 1 day or longer.

  The method for producing umeboshi according to the present invention has a configuration in which ume is taken out from the thawed ume bag and dried in an environment of temperature + 40 ° C. to + 60 ° C. and humidity 80% or less.

  According to the method for producing umeboshi according to the present invention, the ume fruit is enclosed in a bag, the ume bag is evacuated and stored frozen for a predetermined period, and after refrigerated storage, the umeboshi is obtained by thawing. Can be soaked using atmospheric pressure as a heavy stone, and can select the production and shipment time of plum dried regardless of the harvesting season of the plum. The effect is that we can provide high quality plum pickles.

  According to the method for producing umeboshi according to the present invention, the frozen storage is configured to be stored in a freezer at a temperature of −18 ° C. or lower for one week or longer, so that it can be stored for a long period during the freezing period. There is an effect that the production and shipping time of plum dried can be adjusted, and a fresh plum dried with moderate softness can be obtained.

  According to the method for producing umeboshi according to the present invention, the internal pressure when reduced in pressure is set to 0.1 atm or more and 0.9 atm or less, so that the action as a good weight, the effect of deoxygenation, etc. can be obtained. By combining the selection of the degree of vacuum and the setting of the freezing temperature, etc., there is an effect that it is possible to immerse the pickled plum with the optimum texture.

  According to the method for producing umeboshi according to the present invention, in the thawing, the ume bag is stored at a temperature of + 5 ° C. to + 35 ° C. for a period of 1 day or longer, so that the moisture containing the cell fluid that exudes from the exudate And the seasoning etc. are naturally mixed, and there is an effect that the plum fruit is well impregnated.

Hereinafter, the manufacturing method of the pickled plum which concerns on embodiment of this invention is demonstrated.
The umeboshi manufacturing method uses raw plum fruit, and the plum is preferably a fully-ripe plum or a yellow-ripe plum.
The plum fruit is washed with water, and the surface of each plum is removed and drained. At the same time, removal of scum and the like is also performed. The plum fruit is not particularly dried in the sun, but the plum fruit may be dried using a dryer to loosen the hardness.

  Next, it is also effective to immerse the plum fruit in the sterilized water for 1 to 10 minutes. By this immersion, attached bacteria on the surface of plum fruit are reduced. As the reservoir water, 100 to 400 ppm of sodium hypochlorite water or weakly acidic sodium hypochlorite water having a pH of 4.5 to 6 and 10 to 50 ppm is used.

After the above immersion treatment, the plum fruit is sealed in a bag.
The bag is made of a flexible material that is soft and bendable. This bag blocks outside air and deoxygenates, and a synthetic resin film is used as the bag material.
As a material, especially a composite film is convenient because of low oxygen permeability.

For example, the composite film may be a laminate manufacturing method such as ONY / PE, PVDC coated ONY / PE, barrier nylon / PE, or a coextrusion manufacturing method such as CNY / PE. In this case, the laminate manufacturing method has a lower oxygen permeability and better than the coextrusion manufacturing method.
The oxygen permeability is preferably 30 ml / m ² · 24 hrs · atm or less, preferably 10 ml / m ² · 24 hrs · atm or less.

Here, the size of the bag is, for example, 26 cm × 35 cm or 35 cm × 55 cm. These are all rectangular bags in which only one of the short sides is opened (bag mouth).
Plum fruit is sealed from the mouth of the bag. The amount of ume sealed here is, for example, 2 kg to 5 kg, and the number of ume is about 80 to 200 depending on the size.

Furthermore, seasoning is mixed with the ume in the bag. As seasonings, salts, sugars, brewed vinegar and the like are used.
The salt content of the salt enclosed here is 1 to 6% (the amount of salt (g) relative to 100 g of plum) or 0%. The reason why the amount of salt is reduced or salt is not used (0%) is that in the case of the production method here, it can be stored well by vacuum (reduced pressure) and frozen storage methods, and the conventional high salt content. It is because it is not necessary to process and preserve | save by quantity (10-20%).

In this method of producing umeboshi, oxidation is prevented, the propagation of germs, the generation of mold, etc. can be suppressed without increasing the amount of salt, and the freshness and quality of umeboshi can be kept good during the production process.
In consideration of taste and the like, it is possible to keep the salt amount as high as conventional (for example, 10% to 20%) without any problem, and the freshness and quality of the umeboshi can be kept good.

Examples of the seasoning include sugars (sugar, brown sugar, beet sugar, dates syrup, etc.), brewed vinegar (rice vinegar, black vinegar, wine vinegar, etc.), tea (fermented tea, semi-fermented tea, etc.) and the like alone ( Encapsulate by mixing (sugar only etc.) or blending (sugar and brewed vinegar blended). A predetermined amount of the seasoning is added as necessary.
In addition, it is also possible to manufacture an additive-free umeboshi without adding a seasoning. In this case, nothing other than ume fruit is enclosed in the bag.

Then, it moves to the process of deaerating and depressurizing the air inside the ume bag containing the ume.
When plum fruit is encapsulated in a plum bag and seasoning liquid (brewed vinegar, etc.) is mixed with it, when the pressure inside the bag is reduced to a vacuum (decompressed) state, the air inside has a low atmospheric pressure. It is effective to leave a space part for leaving.
This space portion is formed in a gap between plum fruits or a gap between plums and a bag (film) when the air in the bag is extracted and decompressed. When the bag is evacuated (depressurized), the air pressure in the space is depressurized (less than 1 atm), thereby pressing the plum fruit with a force of atmospheric pressure (1 atm).

When liquid such as brewed vinegar is used as a seasoning, when the inside of the bag is decompressed, some percent of the space between the plums in the bag (space part) is immersed in the seasoning, and the remaining space part Adjust so that decompressed air is present.
The plum fruit in the bag is enclosed in two or three stages, or two to five stages, so that the plum fruit is frozen in a well-balanced manner when frozen.

The ume-filled bag is evacuated by using a vacuum packaging machine or a deaeration packaging machine to evacuate and deaerate the air in the bag, and then decompressing and vacuum packaging (deaeration packaging). In vacuum packaging (deaeration packaging), the opening of the bag is closed and sealed (sealed).
The air pressure in the ume bag after deaeration is less than 1 atm, and the pressure is reduced to, for example, 0.1 to 0.9 atm. At this time, if the degree of vacuum in the ume bag is high (barometric pressure is low), a soft plum dried, and if the degree of vacuum is low (barometric pressure is high), a hard plum dried.

Thus, by reducing the pressure in the bag mixed with the ume fruit and seasonings, the effect of the weight by pressing the atmospheric pressure (1 atm) can be obtained. For this reason, there is no need to use a heavy stone (such as a stone several times the weight of a plum) that is usually used for pickling a plum.
The barometric pressure at the atmospheric pressure accelerates dehydration from the plum fruit, tightens the fruit material, and improves the texture. Moreover, the oxidation of plum can be prevented by reducing the pressure, and the contamination and propagation of microorganisms (miscellaneous bacteria etc.) can also be prevented.
In addition, when the air of the ume bag is evacuated, the ume bag is sufficiently shrunk by deaeration and the effect of decompression is obtained even if the space that can be formed between the umes is small. When it is present, it is possible to expect the action effect of the barite due to the atmospheric pressure, and it is possible to prevent the oxidation of the plum and the contamination of the microorganisms.

The reduced-pressure (degassed) plum bag is immediately brought into a freezer as it is, frozen, and stored in a frozen state. After the pressure reduction, it takes 6 hours or less, preferably 5 hours or less, until the product is stored in the freezer. If the ume bag is left for a long time after depressurization, generation of carbon dioxide gas or the like starts, which is not preferable.
The freezer temperature is −18 ° C. or lower, preferably −20 ° C. to −30 ° C., more preferably −23 ° C. to −27 ° C., and stored frozen.

By quickly carrying the ume bag into a freezer and storing it in a freezer, a state where it is difficult to oxidize without breeding of various bacteria is maintained. By this frozen storage, it can be preserved for a long period of 6 to 12 months from the harvest time of the ume fruit, avoiding a busy busy season (harvest time), and making dried plums at a desired time.
By storing the ume bag in a frozen state, ice crystals are formed, and the growth of microorganisms (miscellaneous bacteria, etc.) and the generation of mold are prevented.

When the time until the plum fruit freezes in the freezer is short (rapid freezing), a hard plum dried is obtained, and when it is long, a soft plum dried is obtained. This is because, when freezing plums, ice crystals become smaller when frozen quickly, and surface crystals grow when frozen over time. The smaller the ice crystals, the smaller the destruction of the cells and the more the taste components of the plum fruit remain.
In addition, by freezing the ume bag, the cells of the plum fruit are destroyed by ice crystals, and when thawing, the plum fruit softens and a moderately soft plum dried is obtained.

Furthermore, by storing frozen in a freezer, it is possible to adjust the harvest time of plum fruits and the shipping time of products as dried plums, and freshly dried plums can be provided at any time. For this reason, the umeboshi bag can be shipped at any time by freezing the ume bag and thawing it in time for the shipment.
For frozen storage, periods of 1 week or more and 2 years or less, 2 to 4 weeks or more and 12 months or less can be selected, and the lower the freezing temperature, the longer the storage becomes possible. This frozen storage period is also a period of pickling plum dried.

After the frozen storage, the ume bag is taken out of the freezer at a necessary time such as at the time of shipment, transferred to a refrigerator or the like as it is, and thawed. In this thawing process, the ice crystals of the plum fruit are disintegrated, impregnated with seasonings and the like.
The temperature of the refrigerator during thawing is 0 ° C. to + 10 ° C., preferably + 3 ° C. to + 7 ° C. In a refrigerator, store and thaw for 2 days or more, preferably 3-4 days.
Further, in addition to the method of thawing in the refrigerator, the thawing can be performed indoors (room temperature 0 ° C. to + 35 ° C.) and thawed. In this case, if the storage period is 1-2 days, the seasoning or the like impregnates the plum fruit.

As a result of the thawing, the structure of the plum fruit softens due to the collapse of ice crystals and the effect of atmospheric pressure reduced by vacuum (degassing). At this time, the water containing the cell fluid exuded and exuded from the tissue of the plum fruit and the seasoning added previously are naturally mixed and impregnated in the plum fruit in about 1 to 3 days. At the time of thawing, 20-40% of the weight of plum fruit is collected.
During thawing, thawing can be performed slowly (3 to 7 days) at a temperature of -5 ° C. to 0 ° C., and thawing with good quality can be performed by taking time for thawing. At this time, when only a part of the thawing is performed, the thawing may be further performed at room temperature (+ 5 ° C. or higher).

By the above thawing, fresh umeboshi is obtained. After thawing, dry the umeboshi. In the drying process, pickled plums from the bag, transferred to a container such as a colander, and dried.
In this drying, the environmental conditions are such that the enzyme does not inactivate the dried umeboshi seasoned after thawing, for example, the temperature is + 40 ° C. or higher and + 60 ° C. or lower, preferably + 45 ° C. or higher and + 50 ° C. or lower, and the humidity is 80% or lower and 30% or lower, preferably 60 Bring it into a drying room where the percentage is 40% or less and dry it.

In the above drying room, 60 to 80% of the initial (before delivery) weight of water will evaporate within 1 to 3 days, and salt and seasoning will be adjusted to your liking. Can be made.
In addition, a sock duct filter of class 100,000 to 10,000 is attached to the outlet of the hot air generator that is the heat source of the drying room, and a CCFL lamp having a sterilizing and deodorizing effect for lighting is adjusted to a wide area. If used effectively, it can easily remove indoor dust and reduce sterilization of dry matter.

It is desirable that the dried umeboshi, which has been processed by drying or the like and becomes a finished product, is contained in a packaging material (such as a synthetic resin bag or container) having a small oxygen transmission amount and used with an oxygen scavenger or the like. As a result, it is possible to prevent the generation of mold and yeast from the pickled ume, and to preserve it for a long period of time, and when it is used in combination with refrigeration, it can be preserved for a long period.
In addition, in the said manufacturing method, since it is possible to keep salt content low, it is possible that water activity will be 0.60 or more, However, Contamination of soil-derived lactic acid bacteria and pathogenic bacteria in a processing process is the following. It can be prevented by sterilization with sodium chlorite water. In addition, since many microorganisms that can reproduce with a water activity of 0.60 or more are aerobic, they can be suppressed by the above deoxygenation and low-temperature management.

Therefore, according to the method for producing umeboshi according to the above-described embodiment, it is possible to immerse the barley at atmospheric pressure by vacuum and degassing packaging, and to oxidize materials such as plum fruit that can occur within the immersing period. Therefore, it is possible to prevent contamination by microorganisms. Therefore, it is not necessary to use a high salt content for the salt content, and it is possible to produce plum dried with reduced salt or no salt.
In addition, during the freezing period, there is no risk of oxidation of ume fruits, etc., and contamination by microorganisms, so it can be stored for a long time, and the production and shipping time of plum dried can be selected regardless of the harvest time of ume. But it has the effect of providing fresh and moderately soft plums. In addition, the selection of the degree of vacuum and the setting of the freezing temperature can be combined and adjusted appropriately, so that the pickled plums can be soaked in the optimum texture, and the flavor is hardly oxidized.

Claims (7)

Enclose the plum fruit in a flexible film bag, evacuate the ume bag, depressurize the inside and seal it.
The above ume bag is stored frozen for a specified period of time,
A method for producing umeboshi characterized by thawing to obtain umeboshi after the frozen storage.   The method for producing umeboshi according to claim 1, characterized in that the frozen storage is performed in a freezer at a temperature of -18 ° C or lower for 1 week or longer, preferably 2 weeks or longer and 12 months or shorter.   The method for producing umeboshi according to claim 1 or 2, wherein the internal pressure when the inside is reduced is 0.1 to 0.9 atm. 4. The method for producing umeboshi according to claim 1, wherein a film made of a synthetic resin having an oxygen permeability of 30 ml / m ² · 24 hrs · atm or less is used as the material of the bag. .   Before enclosing the ume fruit in a bag, immerse the ume fruit in 100-400 ppm sodium hypochlorite water or weakly acidic sodium hypochlorite water of pH 4.5-6 and 10-50 ppm. The method for producing umeboshi according to any one of claims 1 to 4, wherein:   6. In the thawing, the ume bag is stored at a temperature of 0 ° C. to + 35 ° C., preferably 0 ° C. to + 10 ° C. for a period of 1 day or longer. The manufacturing method of the umeboshi described.   The plum dried product according to any one of claims 1 to 6, wherein the plum is taken out from the thawed plum bag and dried in an environment of a temperature of + 40 ° C to + 60 ° C and a humidity of 80% or less. Method.