JP4547318B2 - Manufacturing method of olive candied food - Google Patents

Description

  The present invention relates to a method for producing a candied food made from olive as a raw material, in particular a sugar-blown confectionery.

Conventionally, beans such as raw red beans and quails are immersed in water for 10-12 hours, then boiled in water with baking soda to destroy the tissue and lose the semi-permeability of the cell membrane. After pre-treatment such as lowering the temperature and cutting the astringent, soak overnight in a thin sugar solution, then boiled and gradually increased in sugar concentration. It is well known that sugar natto is produced by impregnating and increasing the sugar content before it is deformed or altered, and then dried and then sprinkled with sugar. In the production of), instead of adding vanilla to the sugar solution or coating with sugar, it is also well known that a thin film is applied with a glossy sugar solution and dried, and bamboo shoots (Patent Document 1), apricots, Apple, potato, sweet potato, pomelo skin, good (Non-Patent Document 1), it is also generally known to peel like also sugar 漬菓Ko summer oranges, confections that olive fruits as the raw material was not.
Japanese Unexamined Patent Publication No. 06-181692 "Handmade food complete works"women's life company, issued July 31, 1983, pp. 20-23

The present inventor is not a sweet natto made from red beans or the like, but a maroon rasse made from chestnuts, but how olives are processed using olives as a raw material, without sacrificing the flavor of olives, We researched whether olive confections with a texture could be obtained. Olive fruit contains a lot of bitter components, and it was found difficult to adjust without bitterness. The main component of bitterness is olive polyphenol.
Then, an object of this invention is to provide the method of manufacturing the olive candied food with the texture of the sugar-sprinkled confectionery with the flavor of olive.

The present invention uses olive fruits harvested at the green stage before ripeness as raw olives, and adds 0.8 to 2.0% by weight alkaline solution with a unique olive flavor remaining. Seasoned, then gradually submerged in salted water, added with sugar, mixed well, stored at a low temperature of 5-10 ° C for 3-5 months, fermented with lactic acid, extracted and stored fruit seeds After using the product to salt the olives, remove the lactic acid bacteria by immersing them in a sugar solution heated to 75 ° C at a sugar content of 30-40, then lower the temperature, and gradually change the sugar content to a high sugar content. sequentially dipped, dried semi-dry state, and sprayed with sugar, total dry to dry state olive sugar漬食product having the flavor of olive characterized by Rukoto, preferably gist the preparation of olive sugar dusted confectionery It is said.

  According to the present invention, unlike sugar confectionery such as Buntan peel and lotus root, an olive candied food having a texture of a sugar-sprinkled confectionery having an olive flavor was obtained.

  In the method for producing the olive candied confectionery of the present invention, the raw olives that have been processed with astringency and cut into a large size as appropriate are salted, and then the sugar content of the sugar solution is sequentially changed to a high sugar content. It is characterized by being immersed in each sugar solution, dried in a semi-dry state that is left for a long time, sprayed with sugar, and dried in a completely dry state.

<Adjustment of raw material>
Use olive fruits harvested at the green stage before ripeness. The olive fruit harvested at the green stage before ripeness needs to be bitter (or astringent) without the flavor unique to olives.
Olive polyphenol, which is the main component of bitterness, is destabilized under alkaline conditions and is easily dissolved out to eliminate bitterness. To remove astringency (without bitterness), the harvested olive fruit is placed in a plastic tank, an alkali solution adjusted in concentration is added, and it is soaked for 10 to 15 hours. In order to remove the remaining alkali from the astringent fruit, carefully wash with water, and then immerse it in water all day and night. Then submerge it in salt water with a high salt content little by little. Add sugar, mix well, store at low temperature for 3-5 months and ferment with lactic acid. Remove and store the seeds of lactic acid fermented fruit. These processes are a method for preserving seed-extracted olives for a long period of time, and this is used as a raw material.

<Manufacture of olive candied food>
Take out the prepared olive fruit (seed-free olive), wash with water and remove salt. The shape of the olive fruit in the sugar solution immersion treatment is preferably a shape in which seeded olives are cut into, for example, 2 or 4 portions, and in any case easy to eat as a confectionery.
First, it is immersed in a sugar solution heated to 75 ° C. at a sugar content of 30 to 40 for a whole day and sterilized (removing lactic acid bacteria). Next, the temperature is lowered to 65 ° C., sugar is added so that the sugar content is 58 to 60, and it is soaked overnight. Furthermore, add sugar so that the sugar content is 62-64, and soak it for one day. Take the fruit soaked in sugar with a net and dry it in a dryer at 55-60 ° C for 6 hours. Once the dried fruit is taken out, it is sprinkled with granulated sugar and placed in the dryer again, and dried at 55-60 ° C for 8 hours to produce olive-candied food. This is filled into a bag to make a product.

  The sugar solution used for the production of candied sugar is not particularly limited, but the sugar content of sugar solution selected from sucrose, sucrose and glucose, sucrose and syrup, syrup and pure white sugar, sugar sugar consisting of invert sugar and sucrose is gradually increased to high sugar content. Use changed sugar solution.

  The method for producing olive candied according to the present invention is also a new method for preserving olive fruits. The olive candied obtained by the production method of the present invention is a candied sugar concealed olive flavor with a texture of sugar-blend confectionery suitable for black tea, herbal tea, and green tea, or as a cooking material suitable for resting chopsticks decorating the table It can be placed in plastic bags and bottles that can be sealed to produce products that are distributed at room temperature, and when stored frozen, it can have an olive flavor and deliciousness for a longer period of time. Moreover, it can be used as a material for cakes, breads and cookies, and can be used as a new food material that is a seasoning and a seasoning ingredient for various dishes.

  Details of the present invention will be described in the examples. The present invention is not limited in any way by these examples.

Production method of olive glass (olive sugar glaze)
(1) Place in an olive fruit plastic tank harvested at the green color stage before ripeness, add an alkaline solution adjusted to 0.8 to 2.0% by weight, and soak it for 10 to 15 hours.
(2) To remove residual alkali, wash with water (change the water in the tank) three times every 3 hours. Furthermore, it is soaked in water for a whole day and night.
(3) Wash with water again, soak in salt water adjusted to 2% by weight and place overnight.
(4) Wash with water again, soak in salt water adjusted to 4% by weight, and leave overnight.
(5) Wash with water again, soak in salt water adjusted to 8% by weight and leave for one month.
(By gradually increasing the salt content, wrinkles can be prevented.)
(6) Add 1% by weight of sugar, mix well, store at low temperature (5-10 ° C) and ferment lactic acid (3-5 months).
(7) Remove and store the seeds of lactic acid fermented fruit.
The above process is a production method for preserving seed-extracted olives for a long period of time, and the following olive glass is produced using this as a raw material.

<Manufacture of olive glass>
(8) Take out the above-prepared olive fruit (seed-free olive), wash with water for 22-24 hours, and remove salt.
(9) It is immersed in a sugar solution heated to 75 ° C. at a sugar content of 30 to 40 for a whole day and sterilized (removing lactic acid bacteria).
(10) Reduce the temperature to 65 ° C., add sugar so that the sugar content is 58-60, and soak it all day and night.
(11) Add sugar so that the sugar content is 62-64, and immerse it in purpose.
(12) Take the fruit soaked in sugar with a net and dry it with a dryer at 55-60 ° C for 6 hours.
(13) Take out the dried fruit once, sprinkle with granulated sugar, put it in the dryer again, and dry at 55-60 ° C. for 8 hours.
(14) Fill a bag to make a product.

  The olive glace obtained was sampled by 5 men and women in their teens, 20s, 30s, 40s, 50s and 60s, a total of 60 people. As a result of the evaluation, regardless of gender differences in age group, the majority of the evaluations were delicious sweets with an unusual olive flavor.

Speaking of olives, neighboring countries in the Mediterranean are the main producing countries. In addition, there is some production in the United States and Australia, but in any case, like the above-mentioned glasse, the handling of “confectionery” is not seen even in the world and can be said to be the original of the present invention only. The sugar-candied food with a texture of sugar-blown confectionery is a new preservation method of olive fruit, and it is not only used as a cooking ingredient suitable for resting chopsticks decorating the table, but also as cakes It can be used as a material for breads and cookies, and can be used as a new food material that is a seasoning and a seasoning ingredient in various dishes.

Claims (2)

Using olive fruits harvested at the green color stage before ripeness as raw material olives, adding a 0.8 to 2.0% by weight alkaline solution with the olive-specific flavor remaining, to remove astringency, Then, dip it in salt water with a high salt content little by little, add sugar at the end, mix well, store at low temperature of 5-10 ° C. for 3-5 months, ferment lactic acid, use the fruit seeds stored, After salting the raw olives, it is immersed in a sugar solution heated to 75 ° C. at a sugar content of 30 to 40 to remove lactic acid bacteria, then the temperature is lowered, and the sugar content is sequentially immersed in a sugar solution that has been changed to a high sugar content. A method for producing a candied olive-flavored food with an olive flavor characterized by drying in a semi-dry state, spraying sugar and drying to a full dry state . The method for producing an olive candied food according to claim 1 , wherein the olive candied food is an olive sugar-sprinkled confectionery.