JP3189114B2 - Plum processed goods - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a low-salt or salt-free type processed ume product having excellent long-term storage properties.

[0002]

2. Description of the Related Art Umeboshi has been widely used as a long-term preservation food using ume, and is manufactured as follows.

[0003] First, a moderately ripe ume harvested during the rainy season is soaked in water, and then dried. Then, a salt of about 20% of the weight of the ume is sprinkled, and the salt is lightly weighed in a container. Salt it. Here, the water gradually exuding from the plum becomes pickled juice called plum vinegar. Next, if necessary, salt-rubbed red perilla is added to the container for flavor and coloring, and further immersed. Then, at the time of earth use, the plum is taken out of the container, dried for two to three days in the sun, and then immersed again in plum vinegar in the container. This gives a rich flavor of dried plums.
Conventional umeboshi produced in this way contains 2 plums in plum meat.
Since it contains high-concentration salt of 0% by weight or more, it has excellent long-term storage properties.

[0004] The acidity of such conventional umeboshi is
It is not derived from acetic acid contained in a small amount, but is derived from citric acid contained in about 2 to 2.5% by weight in plum meat.

However, in the recent health food boom,
It is desirable to lower the salt content of traditional salted foods, and dried plums are no exception.

Therefore, before drying in the sun, salted plums are desalted by washing with water to reduce the amount of salt in the plum meat to 10%.
A low-salt type plum dried to the extent of weight percent has become commercially available.

[0007]

However, the dried ume dried desalted by washing with water elutes not only the salt but also the flavor components by washing with water, and furthermore, the shape retention of the ume meat is reduced, so that the flavor of the dried ume is deteriorated. There was a problem. Also,
Since the amount of salt is reduced, there is also a problem that its long-term storage property is also reduced.

[0008] In recent years, the demand for low-salinity for umeboshi has become stronger, and in some cases, there has also been a demand for non-salinization. There was a problem that salted plums could no longer be dealt with. This is because it is very difficult to reduce the salt concentration to about 8% or less by the conventional desalting method by washing with water. Therefore, at present, there are no processed ume products such as umeboshi that can be stored for a long period of time, are rich in flavor, and have low salt or no salt.

The present invention has been made to solve the above-mentioned problems of the prior art, and an object of the present invention is to provide a low-salt or salt-free type ume processed product which is excellent in long-term preservability and rich in flavor. I do.

[0010]

Means for Solving the Problems The present inventors have, the salt content in plum plum workpiece and 3 wt% or less, the content of organic acid and 3% by weight or more, and citric acid as an organic acid Acid and phosphorus
Uses formic acid and limits their content to a specific range
By constant, it found that can achieve the above object, and have completed the present invention.

[0011] Namely, the present invention is an organic acid content in the plum is 3 wt% or more, salt content is 3 wt% or less, said organic
The acid contains citric acid and malic acid, and the weight of citric acid is
More than 1.5 times malic acid, and citric acid and apple
The total amount of organic acids excluding acid is 20% by weight of the total amount of organic acids
A processed ume product characterized by being at least 50% by weight or less .

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a processed plum product of the present invention will be described in detail.

The processed ume product of the present invention is characterized in that the amount of organic acid in the ume meat is 3% by weight or more based on the ume meat and the amount of salt is 3% by weight or less. By increasing the amount of organic acid in the plum meat to 3% by weight or more based on the plum meat, the preservability of the processed plum product is improved, and the aging of the plum meat is promoted, and the processed plum product is given a rich flavor. be able to. In addition, by setting the salt amount to 3% by weight or less based on the ume meat, it is possible to meet the demand for low salt content of processed ume products in the market.

In the processed ume product of the present invention, the organic acid refers to an organic acid originally contained in the ume itself (for example, citric acid, malic acid, succinic acid, oxalic acid, etc.) or a processed ume. Organic acids (eg, acetic acid, lactic acid, etc.) used therein.

As described above, the processed ume product of the present invention contains various organic acids, and preferably 5% by weight or more of the total amount of organic acids (total organic acid amount) is acetic acid. Thereby, a good plum flavor and flavor can be imparted to the processed plum product.

In the processed ume product of the present invention, citric acid and malic acid are preferably used as organic acids. Thereby, a favorable soft feeling can be imparted to the plum meat. In this case, the amount of citric acid is preferably set to l. By making it 5 times (weight) or more, a more soft feeling can be imparted to plum meat. Also, among the other organic acids except citric acid and malic acid,
Contains components that can impart a better appearance to processed ume products. Therefore, by making the total amount of other organic acids excluding citric acid and malic acid preferably 20% by weight or more and 50% by weight or less of the total amount of organic acids, a good appearance of processed ume products is obtained. Can be provided.

Next, the salt content in the plum meat of the processed plum product of the present invention is 3% by weight or less based on the plum meat as described above.
It may be 0%. Thereby, a salt-free type plum processed product is obtained.

The processed ume product of the present invention can be manufactured according to the steps described below.

Step (a) First, 100 kg of fresh plum is washed, and if necessary, water
After soaking for 3 hours, acetic acid aqueous solution 50-100
Immerse in liter.

Here, the acetic acid concentration of the aqueous acetic acid solution is preferably adjusted to 0.2 to 3.0% by weight, because if it is too low, it tends to rot, and if it is too high, the taste deteriorates. In addition, in addition to acetic acid, citric acid, malic acid, sugar, a chemical seasoning, a nucleic acid seasoning, ethyl alcohol, and the like can be added to the acetic acid aqueous solution as needed.

The conditions for immersing raw plums in an aqueous acetic acid solution vary depending on the ripeness, size, and flexibility of the plums.
The ume is soaked until it has an appropriate hardness (generally a hardness of about 1.0 kg with a fruit hardness meter (needle diameter 5 mm, length 10 mm)). For example, the temperature condition is preferably 2 to 40 ° C, more preferably 25 to 35 ° C. Regarding the immersion time, if it is too short, the flexibility is insufficient, and if it is too long, it is easily crushed.
Days to 3 months. More specifically, the immersion temperature is 25 to
Soak for about 20 days at 35 ° C, for about 2 months when the soaking temperature is 10 to 20 ° C, or for at least 3 months when soaking temperature is 2 to 5 ° C Immerse.

Step (b) Next, the plum is pulled up from the acetic acid aqueous solution, drained off according to a conventional method, and dried.

Here, as a drying method, drying may be carried out by forcibly blowing hot air. However, as in the case of conventional umeboshi, it is possible to dry by exposing to the sun for two to three days. Preferred in terms of flavor. In this case, if the degree of drying is too low, the epidermis is easily broken, and if it is too high, the meat quality shrinks and becomes hard.
Dry to 0-70% by weight.

Step (c) Next, 50 kg of the dried plum is immersed in 10 to 30 liters of the seasoning liquid, and the seasoning liquid is penetrated into the plum meat to obtain the processed plum product of the present invention.

Here, the seasoning includes salt, various organic acids (eg, acetic acid, citric acid, malic acid, etc.), sugar,
A mixture of soy sauce, a chemical seasoning, a pigment, and the like can be used as appropriate.

As described above, the conditions for immersing the dried plum in the seasoning liquid vary depending on the size, softness, composition of the seasoning liquid, etc., but the amount of organic acid and salt in the plum meat are different. May be immersed in a predetermined range, that is, the amount of organic acid is 3% by weight or more in the plum meat and the amount of salt is 3% by weight or less in the plum meat. For example, the temperature condition needs to be higher than the temperature at which the seasoning liquid does not freeze. However, if the temperature is too high, the plum meat is likely to collapse. In addition, the immersion time is 10 to 60 days, because if it is too short, the seasoning with the seasoning liquid becomes insufficient, and if it is too long, it tends to be crushed.

The processed ume product of the present invention thus obtained can be used as a low-salt or salt-free umeboshi that replaces the conventional high salt concentration umeboshi, or one of food materials such as confectionery and Japanese / Western food materials. Will be useful.

[0028]

The present invention will be described below in more detail with reference to examples.

Example 1 50 kg of raw plum was immersed in 50 liters of vinegar (acidity: 0.4%) diluted with water at 25 ° C. for 30 days. The average hardness of the plum at this time is a fruit hardness meter (needle diameter 5 mm, length 10 mm)
And about 1.05 kg.

Thereafter, the plum was taken out of the vinegar and dried by sun drying for 3 days. At this time, the water content in the plum meat was 60% by weight.

Next, the obtained dried plum was added to 10 liters of seasoning liquid (9.3% by weight of salt, 25% by weight of sugar, 2% by weight of acetic acid, 0.5% by weight of malic acid, 0.5% by weight of citric acid). , Sodium glutamate 3%, nucleic acid seasoning 0.2% by weight, water balance) at 5 ° C. for 20 days. As a result, seasoned umeboshi containing the amount of organic acid and the amount of salt shown in Table 1 on the basis of umeme was obtained.

Example 2 A seasoned umeboshi containing an organic acid amount and a salt amount shown in Table 1 was obtained in the same manner as in Example 1 except that the salt amount and the acetic acid concentration in the seasoning solution were adjusted. .

Example 3 The same operation as in Example 1 was carried out except that the amount of salt in the seasoning solution and the respective concentrations of acetic acid were adjusted.
The seasoned umeboshi containing the organic acid in the amount shown in Table 2 was obtained.

Comparative Example 1 Fifty kg of freshly washed plums were dusted with 10 kg of salt and pickled for two months.

Next, after washing the pickled ume with water, it was dried in the same manner as in Example 1 and immersed in a seasoning liquid. In this way, seasoned umeboshi containing the amounts of organic acid and salt shown in Table 1 was obtained.

Comparative Example 2 The same procedure as in Comparative Example 1 was carried out except that the amount of acetic acid in the seasoning solution was increased by replacing a part of the water in the seasoning solution with acetic acid. Seasoned umeboshi containing organic acid and salt was obtained.

Comparative Example 3 Seasoned umeboshi containing an organic acid amount and a salt amount shown in Table 1 was obtained in the same manner as in Comparative Example 1 except that the amounts of salt and acetic acid in the seasoning solution were adjusted.

Comparative Example 4 Seasoned umeboshi containing an organic acid amount and a salt amount shown in Table 1 was obtained in the same manner as in Comparative Example 1 except that the amounts of salt and acetic acid in the seasoning solution were adjusted.

(Evaluation) The seasoning ("umeka", "texture", "saltiness"), "appearance", and "appearance" of the seasoned umeboshi of Examples 1 to 3 and Comparative Examples 1 to 4 were performed by ten expert panelists. The "preservability" was subjected to a sensory evaluation to rank. Based on the results, a comprehensive evaluation of processed plum was made. Table 1 shows the obtained results.

"Umeka" evaluation rank Criteria A: Umeka is good B: Umeka is weak C: Umeka is very weak

"Texture" evaluation rank Criteria A; Plum meat quality is good B; Plum meat quality is slightly hard or slightly soft C: Plum meat quality is too hard or too soft

"Saltiness" evaluation rank Criteria A; favorable saltiness B; saltiness somewhat strong C; saltiness very strong

"Appearance" evaluation rank Criteria A: When the color of the dried ume is lighter than that of the conventional umeboshi B: When the color is similar to that of the conventional umeboshi C: When the color is darker than the conventional umeboshi

Evaluation rank of "preservability" Criteria A: When there is no change for at least 6 months at room temperature B: When there is a change such as discoloration or mold generation within 6 months at room temperature storage C: 1 month at room temperature storage If there is a change such as discoloration or mold generation within

"Comprehensive evaluation" rank Criteria ○: When all of the above five types of evaluation items are A △: When the number of A is 3 or 4 ×: When the number of A is 2 or less or When there is at least one C

[0046]

[Table 1] Example Comparative Example 1 2 3 1 2 3 4 Organic acid amount (wt%) 3.0 4.0 5.0 2.0 2.5 3.0 3.0 Salt amount (wt%) 3.0 2.0 0 3.0 3.0 4.0 10.0 (Evaluation) "Umeka" A A ACCCB “texture” AAACCCB B “saltiness” AAABBBC “appearance” AAABBBB “preservation” AAACCCB comprehensive evaluation ○ ○ ○ × × × ×

From Table 1, the processed ume products of Examples 1 to 3 show good results for all evaluation items. Therefore, the processed ume products of Examples 1 to 3 have excellent storage characteristics. It can be seen that the processed plum product has a rich flavor.

On the other hand, in the case of Comparative Examples 1 and 2, salt content was reduced by desalting, and the amount of organic acid was also reduced. As a result, it was found that plum flavor, texture, and long-term storage stability were reduced. Further, in the case of Comparative Examples 3 and 4, the amount of salt was large, and it was not possible to meet the demand for low salinity.

Example 4 By the same operation as in Example 3, the salt content and the total organic acid content in the plum meat were 0% by weight and 3% by weight, respectively, and the ratio of acetic acid to the total organic acid amount (% by weight) ) Were manufactured to have the values shown in Table 2 (4a to 4g). The adjustment of the acetic acid ratio was performed while confirming the post-column method, which is one method of analyzing organic acids.

The processed ume product was evaluated in the same manner as in Example 3, and all items were evaluated in Example 3.
Excellent results similar to were obtained. In particular, processed ume products (4e to 4e) in which the ratio of acetic acid in the total organic acid is 5.0% by weight or more.
g) had better plum and meat quality compared to the processed plum products of 4a to 4d.

[0051]

[Table 2] (Plum processed product) 4a 4b 4c 4d 4e 4f 4g Ratio of acetic acid (wt%) 2.0 2.5 2.9 3.0 5.0 10.0 50.0 (to total organic acid)

Example 5 By the same operation as in Example 1, the amount of salt in the plum meat, the total amount of organic acid, and the ratio of acetic acid to the total amount of organic acid were 3
%, 3% and 3.3% by weight, the citric acid amount and malic acid amount in the plum meat and the ratio of both are the numerical values shown in Table 3, and the organic acid amount excluding them is the total. Plum processed product adjusted to 30% by weight of organic acid (5
a to 5f) were prepared. The ratio between citric acid and malic acid and the amount of other organic acids were adjusted in the same manner as in Example 4.

The obtained processed ume product was evaluated in the same manner as in Example 1, and all items were evaluated in Example 1.
Excellent results similar to were obtained. In particular, the processed ume products (5d to 5f) in which the content of citric acid is 1.5 times or more the content of malic acid are higher than the processed ume products of 5a to 5c.
The meat became softer and had a favorable texture.

[0054]

(Table 3) (Processed plum product) 5a 5b 5c 5d 5e 5f (1) Citric acid content (wt%) 1.2 1.3 1.35 1.38 1.5 1.7 (2) Malic acid content (wt%) 1.1 1.0 0.95 0.92 0.8 0.6 (1) / (2) ratio 1.09 1.3 1.42 1.5 1.88 2.83

Example 6 By the same operation as in Example 1, the amount of salt in the plum meat, the total amount of organic acid and the ratio of acetic acid to the total amount of organic acid were 3 respectively.
%, 3% and 3.3% by weight, the citric acid content in the plum meat was 2.0 times (weight) the malic acid content, and citric acid and malic acid were converted from total organic acids. Processed ume products (6a to 6f) were prepared so that the ratio of the remaining organic acid amount to the total organic acid amount was adjusted to a value shown in Table 4. Adjustment of the ratio of the amount of other organic acids to the total amount of organic acids was performed in the same manner as in Example 4.

The obtained processed ume product was evaluated in the same manner as in Example 1, and all items were evaluated in Example 1.
Excellent results similar to were obtained. In particular, processed ume products (6c) in which the ratio of other organic acids is 20% to 50%
6e), the color of the appearance was more preferable than the processed ume products of 6a, 6b and 6f.

[0057]

(Table 4) (Processed plum product) 6a 6b 6c 6d 6e 6f Other organic acids / total organic acids (wt%) 15 19 20 30 50 50 51

[0058]

According to the present invention, a low-salt or salt-free ume processed product having excellent long-term storage properties and rich in flavor can be obtained.

 ──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Yoichi Tsukiya 3-3-1 2-3, Toyogaoka, Tama-shi, Tokyo (56) References JP-A-60-83533 (JP, A) JP-A-2- 195847 (JP, A) JP-A-7-246057 (JP, A) JP-A-57-125652 (JP, A) JP-A-57-202247 (JP, A)

Claims (2)

(57) [Claims] 1. A is a organic acid of plum in meat 3 wt% or more and the amount of food salt 3 wt% or less, the organic acid is citric acid
And malic acid, and the weight of citric acid is
1.5 times or more, excluding citric acid and malic acid
The total amount of the organic acid is 20% by weight or more and 50% by weight of the total amount of the organic acid.
A processed ume product characterized in that the amount is not more than% . 2. The processed ume product according to claim 1, wherein 5% by weight or more of the organic acid is acetic acid.