JP2987489B2 - Plum pickle hardness retainer and hardness retention method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for maintaining the hardness of ume pickles, such as pickled ume pickles and sweet pickled ume pickles, for a long period of time.

[0002]

2. Description of the Related Art In general, pickled plums such as salted plum pickles and sweet plum pickles are preferred because they have good hardness and are said to be crunchy plums. There is a problem that value is lost. For this reason, conventionally, calcium hydroxide is mainly used as a hardness retaining agent. Although calcium hydroxide is a strongly alkaline compound, it has a problem of remarkably impairing the flavor of plum, and is a chemically synthesized product. Therefore, in recent years, it has become a problem in food hygiene as an additive.

[0003] Calcium compounds such as calcium lactate and calcium carbonate also have a hardness-preserving action, but calcium lactate must be added in a large amount, and calcium carbonate has a low hardness-preserving effect and has not been put to practical use. For this reason, there has been a demand for the development of a safe hardness retainer that replaces the calcium hydroxide currently used.

[0004]

The object of the present invention is to provide a ume pickle hardness preservative and a method of preserving the hardness which eliminate the above-mentioned drawbacks, are natural products, are safe as food additives, and have a long-lasting action. It is.

[0005]

According to a first aspect of the present invention, there is provided a ume pickle hardness retainer comprising an organic acid extract of barley stone. Barite is a naturally occurring stone that is also used as a water quality improver for drinking water.
There are no food hygiene issues and no degradation in quality. The results of elemental analysis of this barite are shown in Table 1.

[0006]

[Table 1]

As a result of elemental analysis of barley stone, as shown in Table 1, about 6% of calcium is contained. As a result of the analysis of the metal element eluted from the hot water extract, calcium was eluted as shown in Table 2.

[0008]

[Table 2]

[0009] Calcium compounds generally have the effect of maintaining the hardness of ume-zuke, but the details of why the extract of barley rice is effective as a hardness-preserving agent for ume-zuke are unknown. Unlike the binding system of other calcium compounds such as calcium, calcium lactate, and calcium carbonate, it has an effect of maintaining hardness for a long period without impairing the flavor of ume pickles.

It is effective to use an organic acid extract of barley stone as an extract of barley stone. In this case, there is a method in which barley rice is extracted as a lump as it is or as a powder, which is immersed in an organic acid. As the organic acid to be used, it is preferable from the viewpoint of food safety to use an acid contained in foods such as acetic acid and citric acid. By extracting barley stone with an organic acid in this way, calcium can be extracted more efficiently, and since it is in a liquid state, it is not bulky like chunks of barley stone or powder, and it is a work in the case of pickling ume. Easy to handle.

The method for maintaining the hardness of ume pickles according to claim 2 is characterized by adding an organic acid extract of barley stone having a calcium concentration of 0.1% or more based on the weight of raw plum. . The concentration of the extract of barley stone has a calcium concentration of 0.1% or more and can maintain the hardness of ume pickle for a long time. A conventional crunchy plum to which calcium hydroxide is added has a hardness of about 600 g / φ measured by a rheometer after 6 months, but the calcium concentration is 0.1% or more based on the weight of the raw plum. Hardness of 700 g / φ or more can be maintained by adding an extract of barley stone. Even if an extract of barley stone having a calcium concentration of 0.5% or more is added, the effect of maintaining the hardness does not change and the cost increases, so that the range of 0.1 to 0.5% is desirable.

As a method of adding an extract of barley stone, there is a method of separately preparing an extract obtained by extracting barley stone with an organic acid when immersing raw plums in water or saline, and adding the extract. good.

According to a third aspect of the present invention, there is provided a method of maintaining the hardness of ume pickles, comprising immersing raw plums in water or saline and adding an organic acid extract of barley stone having a calcium concentration of 0.1% or more.
It is characterized by storing under reduced pressure at minus 600 mmHg or less. By storing under reduced pressure in this way, the growth of bacteria can be suppressed, and long-term storage of ume pickles can be achieved.
In this case, in a decompression state lower than minus 600 mmHg,
There is a problem that the growth of bacteria cannot be sufficiently suppressed and the storage stability is reduced.

[0014]

[Example] (Example 1) 10 kg of white Kaga plum is replaced with 7
Soak in 6% strength saline based on 0% weight, then
Once a day, salt was added at 1% of the weight of raw plum, and salt was added until the salt content of the plum finally became 25%. At that time, the lump of barley stone was converted into 2 kg of 20% of the weight of raw plum (corresponding to an extract of barley stone with a calcium concentration of 0.12%)
[Example product 1] and 3 kg of 30% of the weight of raw plum (corresponding to an extract of barley rice stone having a calcium concentration of 0.18%) [Example product 2] were added. The hardness was measured with a rheometer and the flavor was measured, and the results are shown in Table 3.

For comparison, when no barley stone was added [Comparative Example 1], conventional calcium hydroxide (calcium concentration 0.15%) [Comparative Example 2], and 10% of the weight of raw plum
1 kg (corresponding to an extract of barley rice stone having a calcium concentration of 0.06%) [Comparative product 3], and the addition of salt is completed 6
After a month, the hardness was measured with a rheometer and the flavor was measured. The results are shown in Table 3.

[0016]

[Table 3]

From the results shown in the above table, the hardness of the commercially available crunchy plum (comparative product 2) to which conventional calcium hydroxide was added was 600.
g / φ, the calcium concentration of the present invention is 0.12
% Of the plum to which the extract of barley stone is added.
It was confirmed that it was maintained at 00 g / φ or more. In addition, those to which barley stone was added had a good flavor.

Example 2 10 kg of Koshu Koume is soaked in a 6% saline solution of 70% of raw plum, and then once a day.
Salt was added in an amount of 1% of the weight of the raw plum, and salt was added until the salt content of the plum finally became 25%. At this time, an extract obtained by immersing the barley stone powder in citric acid (corresponding to a citric acid extract of barley stone having a calcium concentration of 0.15%) [Example product 3] was added. The citric acid extract was prepared by immersing 1 kg of barley rice powder in an equal volume of a 10% aqueous citric acid solution and leaving it for 24 hours with occasional stirring. The filtrate was used as a citric acid extract. Also, for comparison, Koshu Koume (comparative example product 4) directly added with 1 Kg of barley rice powder and pickled with saline, and Koshu Koume (comparative example product 5) pickled with saline alone were finished. After a month, the hardness was measured with a rheometer, and the results are shown in Table 4.

[0019]

[Table 4]

[0020] Compared with the comparative example product 4 to which the malt stone powder was directly added, the same amount of the malt stone powder of the example product 3 was extracted with citric acid, the amount of calcium extracted was large, and the hardness was 790 g /
Comparative example product 5 having about φ and no additive was softened.

Example 3 30 kg of Koshu Koume is immersed in 3% saline solution of 70% of raw plum, and barley rice is 20% of the weight of the plum.
After storing for 6 months in a room, the product stored at minus 670 mmHg [Example product 4] and the product stored at minus 600 mmHg [Example product 5], the hardness was measured with a rheometer. For comparison, Koshu Koume [Comparative Example 6] stored at atmospheric pressure and Koshu Koume [Comparative Example 7] immersed in only saline and stored at minus 670 mmHg 6 months after the completion of salt addition. The hardness was measured with a rheometer, and the results are shown in Table 5.

[0022]

[Table 5]

From the results shown in the above table, it was confirmed that the one to which the extract of barley rice was added was preserved under reduced pressure, so that even if the salt content was small, the preservability was improved and the hardness could be maintained. On the other hand, Comparative Example Product 6, which was stored at atmospheric pressure, softened due to the propagation of various bacteria due to low salt content.

[0024]

As described above, according to the ume pickle hardness preserving agent and the method for preserving the hardness according to the present invention, by using an extract of malt stone, which is a natural product and safe as a food additive, it can be used for a long time. Ume pickles, and has a good flavor. In addition, a product using an organic acid extract of barley stone has a high calcium concentration, provides a hardness retaining effect even in a small amount, and is easy to handle. Furthermore, by storing under reduced pressure, the growth of various bacteria can be suppressed, the preservability can be improved, and the hardness can be maintained for a long period of time.

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Claims (3)

(57) [Claims] 1. A ume pickle hardness retainer comprising an organic acid extract of barley stone. 2. The calcium concentration is based on the weight of raw plum.
A method for maintaining the hardness of ume pickles, comprising adding an organic acid extract of barley rice stone in an amount of 0.1% or more. 3. The method for maintaining the hardness of pickled plums according to claim 2, wherein the raw plums are immersed in water or saline and stored under reduced pressure at minus 600 mmHg or less.