JP6273414B1 - Method for producing processed plum foods containing umefural - Google Patents

Abstract

A method for producing plum paste or plum powder containing umefural is provided. The whole plum fruit can be effectively used up to ume peel and plum nuclei (seed). SOLUTION: Boiled plums produce umefural, crush this plum meat and mix it with a solution of ripe plums. At this time, the ume nucleus and ume bark are mixed and stored in a cool and dark place for 1 month or more. After detoxification of plum nuclei, only plum meat is dried to produce plum paste or plum powder according to the water content. Plum paste and plum powder can be added to food. Expected to promote health. [Selection figure] None

Description

  The present invention relates to a method for producing a processed plum food containing umefural, and more particularly to a method for producing a processed ume food containing umefural such as plum paste and ume flour.

Conventionally, as a method for producing this type of processed plum food, for example, a method for producing a fully-ripened plum puree described in Patent Document 1 is known.
In this method, the peel and seeds are separated from the heat-treated ripe plum fruit to obtain a ume stock solution, and then the sugar is added and heat-treated to produce a ripe plum puree.

Japanese Unexamined Patent Publication No. 2012-24022

  However, in the production method described in Patent Document 1, it is only assumed that the fully-ripened plum is processed into puree, and the raw green plum is not assumed to be used as it is (cannot be used). In addition, ume bark and plum nuclei (seed) were never used.

  Thus, as a result of intensive studies, the inventor has completed a method for producing a processed ume food containing umefural using the whole raw green ume by using the umefural effect and the antidotal action.

  That is, this invention aims at providing the manufacturing method of the plum processed food containing umefurals, such as a plum paste and a plum flour. In addition, in the present invention, in addition to being supplied as a food at the time of harvesting plums, it is suitable for long-term storage as a processed plum food, and can be used as needed throughout the year. This can produce a variety of food.

  According to the first aspect of the present invention, a process of generating umefural in boiled plum plums, a process of crushing the boiled plum plums, and a ripe plum juice are obtained by boiling raw green plums. Mix the process, this crushed plum meat, this plum core, and the same amount of ripe plum juice as this crushed plum to make a plum solution. A process for producing processed ume foods containing umefural, comprising a process of laying for a period of 1 month or longer and a process of preparing a plum paste by pouring and drying this plum meat solution to a moisture content of about 60% .

  The invention according to claim 2 obtains a process of producing umefural in boiled plum plums, a process of crushing the boiled plum plums, and a ripe plum juice by boiling raw green plums Mix the process, this crushed plum meat, this plum core, and the same amount of ripe plum juice as this crushed plum to make a plum solution. The process of laying down for more than 1 month, the process of drying the ume meat solution from which the nucleus of the plum has been removed to make its water content almost 0%, and the process of pulverizing the dried ume meat to produce the plum powder It is a manufacturing method of the ume processing food containing the umefural containing.

In addition, in the above-mentioned cooking process, unripe blue raw ume is heated at 100 ° C. or higher for 3 minutes or longer to produce umefural in boiled plum meat.
In addition, the process of crushing plum meat is to crush and homogenize the ume meat boiled and softened by lining it.
The crushed plum meat is paste-like, but this is mixed with the ume nucleus (seed) from ume and its plum skin.
Furthermore, in the process of mixing the plum juice, the mixed plum meat, plum nuclei, plum skin and the plum juice obtained from the ripe plums collected separately are mixed in almost the same amount to produce a plum fruit solution. To do.
In the refrigeration process, this plum pulp solution is frozen at about 0 ° C, refrigerated for about one month (or stored in a cool dark place), and the hydrocyanic acid glycoside that remains mainly in the plum nucleus (seed). Decompose (Amygdalin) with autoenzyme (Elmusin).
In the drying process, the ume pulp solution is lined by storing it in a dark place for a long time, thereby removing the ume nucleus and ume bark, and the remaining ume meat paste and fruit juice solution, for example, by vacuum drying, 60 A plum paste made of ume meat containing umefural with a moisture content of about% is obtained.

In the above-mentioned drying step, the dried water (plum meat paste) having a moisture content close to 0% is pulverized to produce plum powder containing umefural.
The production starts with washing the immature blue raw plums and steaming them with steam of 100 ° C or higher so that the raw plums can be boiled, or by heating for 3 minutes or longer by steaming, Inside, umefural is generated.
Plum juice obtained from ripe plums is mixed with this plum meat in an approximate 1: 1 ratio (same amount), and the plum meat solution mixed with plum nucleus is not frozen at 0 ° C inside or outside. Then, for about one month, the enzyme derived from fresh plum juice is used, and this plum fruit solution is vacuum dried. In the case of plum powder, the moisture content is almost 0%. , Pulverized to make plum powder.
In addition, it is convenient if the ume powder and ume paste are divided into plastic sachets and handled in a convenient manner for commercialization.
As its utility, ume powder and ume paste can be easily mixed into any other food, etc., so the effect of food containing umefural is about 60 trillion cells throughout the body. Along with medicinal effects that greatly improve the flow of blood that carries enzymes and nutrients, the components of hydrocyanic acid contained in trace amounts in Ome and the toxic components contained in the core of raw plum are detoxified by the action of Plum's own enzymes As an example of being detoxified and, conversely, turning into a poison and becoming a medicine, the effect of a disinfectant is exerted. For example, there are examples of searching for medicinal effects such as acorns of aconite, morphine, hub liquor, beetle liquor, gama liquor, centipede liquor, puffer poison and the like.
It is expected to have a health effect that promotes the tonic action that activates the tissues of the whole body by the action of drastically improving the blood circulation of the whole body by the memefural produced by the heat processing of plum meat. In addition, it is expected to be effective in changing the toxic component of plum to an active component, so the health effect of plum has been recognized for a long time, and it has a reputation as a healthy food. It is expected to have a medicinal effect that significantly increases the healthy life expectancy.
As the target food, it may be kneaded into udon, somen, pasta with plum powder, plum powder, paste, etc., coffee, cocoa, tea, sake, soft drinks, luxury products, etc. may be mixed according to taste.

According to invention of Claim 1, since it is a manufacturing method of the plum processed food containing the umefural which produces a ume paste from raw ume, in the ume meat by detoxifying the seed of umefural and the ume seed In addition, the health promotion effect by the seed component and the plum skin component can be exhibited.
The sour components that are characteristic of plum are citric acid, malic acid, succinic acid, tartaric acid, picric acid, etc. Among them, citric acid, which is the most abundant, activates energy metabolism in the body and is a fatigue substance. There is to promote the decomposition of. Furthermore, in addition to the organic acids described above, ume contains a variety of minerals such as potassium, calcium, phosphorus, and iron, and vitamins such as carotene, vitamins B1, B2, C, and E.
According to invention of Claim 2, effects, such as blood circulation promotion, can further be heightened because plum powder contains a memefural.
These processed plum foods can be kneaded into dough for udon, soba, somen, pasta and bread to add a health promotion effect to ready-made foods. Moreover, the health promotion effect can be added by mixing with miso, soy sauce, sauce, juice, liquor and other soft drinks. Of course, this processed food itself can be eaten as a single substance. Of course, it can be mixed with rice, which is a staple food, and can be mixed in beverages. By using paste and powder, the range of utilization is further expanded.

  Hereinafter, one Example of the manufacturing method of the plum processed food containing the memefural concerning this invention is described.

  The raw plum varieties used are "Shirakaga", "Fujigoro", "Minamitaka", "Hagijuku", "Bungo", "Nagatsuka", "Yakushi", "Koshu Minato", etc.

Apply the harvested ome to plenty of water overnight and drain the lye. Lift from the water and wipe away the moisture. By boiling 1 kg of Ome after washing for about 1 hour at 100 ° C. or higher, umefural is produced in the boiled plum plum.
Remove the plum seeds (core) and plum skin from this boiled plum and crush the remaining plum meat with a pestle (or make it fine with a food processor).
Next, apart from immature raw plums, the fruit juice is obtained from the same type of ripe plums. After removing ume bark and plum nuclei, it is processed with a processor. Add water as appropriate.
Mix this crushed plum meat, plum nuclei and plum skin, and roughly the same amount of ripe plum juice with this crushed plum meat to make a plum meat solution. Lay down for the period. For example, store in a refrigerator at 2-5 ℃ so that it does not freeze.
About the solution after storage, the ume nucleus and ume bark are removed, and the ume meat solution is prepared.
The ume meat solution from which the plum nuclei have been removed is dried by a commercially available drying apparatus or the like, and the water content is set to approximately 60% (or 50 to 70% may be used) to produce a plum paste containing umefural.
Further, drying is further carried out to a moisture content of about 0%, and this dried plum meat is pulverized with a commercially available pulverizer or the like to produce plum powder containing umefural.
Thus, the produced ume paste or ume flour can be used for food by mixing with other foods. And this food can expect the following effects.
(1) Fatigue recovery Citric acid promotes metabolism of carbohydrates and fatty acids, and has the function of burning lactic acid into energy. When the citric acid circuit that is this flow becomes active, a large amount of energy is generated in the body and recovery from fatigue becomes smooth.
(2) Prevention of food poisoning The pH of plums is 2.0, and 1.4 for plum extract. This is above the limit of pH 2.5 that O-157 bacteria can tolerate. Plum completely inhibits the growth of not only bacteria that cause food poisoning, but also Shigella, tuberculosis, typhoid and staphylococci.
(3) Increased appetite The acidity of plums activates the secretion of digestive juices such as saliva and gastric juice. If digestive juice comes out vigorously, digestion absorption is smoothed and appetite comes out. This is especially effective when the stomach is in poor condition and there is no appetite.
(4) Intestinal effect Since plum contains abundant dietary fiber, it can be expected to have an intestinal effect and improves bowel movement.
(5) Prevention of aging Plum processed foods are prone to saliva secretion. Saliva contains a component that suppresses the action of active oxygen, and is effective in preventing aging of body cells.
(6) Strengthening bones Citric acid combines with calcium and iron to help the body absorb these minerals smoothly. Improve bone strength and blood circulation.

In addition, the said heat processing steams raw ume for about 30 minutes-1 hour, for example, raise | generates the chemical change by a heat | fever to a ume, and generates a umefural in the inside of a ume meat.
When eaten, in addition to the effects inherent in plum, in addition to suppressing the oxidation of red blood cells by the antioxidant action of Mumefural, blood can be kept smooth. Rejuvenate blood and blood vessels to actively improve systemic circulation and stabilize blood pressure. Expected to prevent adult diseases.

  The method for producing a processed plum food containing the umefural of the present invention is useful as a technique for producing a processed plum food.

Claims (2)

The process of producing umefural in boiled plum plums by boiling raw ume,
The process of crushing this boiled plum plum,
The process of obtaining ripe plum juice,
Mix this crushed plum meat, the core of this plum, and the amount of ripe plum juice that is about the same amount as this crushed plum meat to make a plum meat solution. The process of sleeping for a period,
A method for producing a processed ume food containing umefural, comprising a step of preparing a plum paste by pouring and drying this plum meat solution to a moisture content of about 60%. The process of producing umefural in boiled plum plums by boiling raw ume,
The process of crushing this boiled plum plum,
The process of obtaining ripe plum juice,
Mix this crushed plum meat, the core of this plum, and the amount of ripe plum juice that is about the same amount as this crushed plum meat to make a plum meat solution. The process of sleeping for a period,
The process of drying the plum meat solution from which the nucleus of the plum has been removed to make its water content almost 0%,
A method for producing a processed plum food containing umefural, comprising a step of pulverizing dried plum meat to produce a plum powder.