JPH02195847A - Preparation of japanese apricot product - Google Patents

Abstract

PURPOSE:To provide a Japanese apricot product having a good luster, soft flesh and epidermis and excellent taste and containing a plenty of vitamins, minerals, etc., by immersing the Japanese apricot in a solution containing main organic acids contained in the flesh of the Japanese apricot. CONSTITUTION:A Japanese apricot is immersed in a solution containing main organic acids (e.g. citric acid, malic acid, categic acid, picric acid and succinic acid) contained in the flesh of the Japanese apricot preferably for >=20 days to provide the objective apricot product.

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a method for producing plum products, and in particular, to a method for producing plum products that do not use salt, have a long shelf life, and are excellent in various respects. do.

(Conventional method and its problems) Traditionally, salt has been used for most of the processing of plums.The reason why 0 salt is used is because of the antibacterial effect of salt and the conditions for bacterial growth caused by dehydration. This is because of the removal effect. As a result, plum products have a long shelf life,
It is a food that has been enjoyed on the dining table throughout the year.

In addition to being highly palatable, plums have long been regarded as one of the most familiar health foods, as they have detoxifying, antipyretic, blood purifying, intestinal regulation, and many other medicinal effects.

Pickling in salt is the basic method of making pickles, including pickled plums, which are preserved foods, but in recent years it has been pointed out that too much salt is harmful to health. Because it is processed in
In particular, patients with hypertension or kidney disease are often prohibited from consuming ume, despite their excellent pharmacological effects.

Foods that are daily staple foods generally have a large proportion of primary characteristics, but side foods are luxury items, and ume products such as pickled plums naturally have secondary characteristics.

However, nutritional properties and safety must not be ignored, and if the food is sensory deficient, it is unsuitable as a food, especially if it is a preserved food. It must be stored stably so that its quality does not deteriorate.

The conventional salting method has been recognized as having a preservative effect, but on the other hand, the osmotic pressure effect caused by excessive use of salt can lead to dehydration of pulp cells, loss of active ingredients, and deterioration. , there is no taste, and both the pulp and skin become hard.

In other words, although the salting method poses no problems in terms of preservation,
-Nutrition, which is the secondary characteristic, is also extremely reduced, and the effect on the human body cannot be ignored due to the high concentration of salt.From the point of view of secondary taste characteristics, the salt concentration that can maintain the preservative effect is 25. It is a matter of course that at a concentration of ~30%, the original active ingredients of plum fruit and the taste are poor.

The salt pickling method has the above-mentioned problems, and on the other hand, due to the health food boom in recent years, salt-reducing processing of plum products has been actively carried out in parallel with consumers' desire to reduce salt. However, since the shelf life is reduced, synthetic preservatives such as sorbic acid and hydroxybenzoic acid are added to the product and are now on the market. However, although these preservative-added plum products are superior to the salt-cured method in terms of palatability, they go against the idea of being a health food, and in fact, consuming these preservatives may pose a risk to health. and its usage is legally restricted.

In particular, foreign imported plums, which account for 70% of domestic consumption, are processed with salt and preservatives added before being imported.
It was expected that the active ingredients in foreign umeboshi would be considerably reduced, but when we actually analyzed this, we found that the citric acid content in 100g of umeboshi was 3g in imported umeboshi, but In contrast, the yield of domestically produced products is 5g, and the yield of plum meat extract (assuming the citric acid content is 60g per 100g) per 1kg of raw materials is 12g for imported products, while it is 20g for imported products. It has 40% less active ingredients than domestically produced products, and this is thought to be mainly due to salting and the addition of synthetic preservatives.

Another possibility is to soak plums in alcohol. For example, during the production of plum wine, which is a fruit wine, plums soaked in alcohol are produced as a by-product. Although this plum fruit is a by-product, it is considered to be a type of plum product made by a salt-free processing method of plum fruit, but most of its components have been lost due to long-term soaking in alcohol, and the pulp (seeds) It may also have a bitter taste due to the leached components. Furthermore, the smell and taste of alcoholic beverages make it avoided by those who are not familiar with alcohol. In the case of this plum fruit, although it is possible to take it out of alcohol and eat it, taking it out and storing it separately will cause oxidation and deterioration, so it must be kept in alcohol at a temperature of 30 degrees or higher at all times.

However, the biggest problem is that when the fruit is mashed with alcohol, the components of the pulp deteriorate due to the alcohol or the sugar used, which accounts for more than 40%, and the medicinal effects of plums cannot be expected.

(Means for solving the problems) The present invention has been made in view of the above points,
The aim is to develop a method for processing plum fruits without using any salt, and to provide plum products that have better preservability than those made with salt, even without the use of salt. . Moreover, it is an object of the present invention to provide a method for producing a plum product that retains the original natural taste of plums and has particularly soft outer skin and pulp.

The main points are 1. Soak plums for an appropriate period in a solvent containing the main organic acid contained in the pulp or an organic acid solvent mixed with similar ingredients (hereinafter referred to as "main organic acid solvent"). This is a method for producing plum products characterized by:

The method of the present invention basically uses an organic acid that is almost the same as the pulp component of plum fruit, and thereby not only improves the storage stability but also improves the quality and pulp of plum fruit compared to those processed by conventional methods. Excellent effects can be seen in the active ingredients contained. These effects are the result of the synergistic action between the pulp component and the main organic acid component, and their remarkable effects demonstrate a novel inventive step.

If we dare to consider this effect, plum fruits are ranked after fruit thinning (
It is thought that the effective components of the pulp migrate toward the seeds due to seed preservation (seeds), resulting in uneven distribution of pulp components and deterioration of flesh quality. It is thought that the above effect is obtained because the active ingredients of the plum fruit are present in large quantities in the pulp due to the alleviation of the discomfort caused by immersion in an organic acid solvent similar to the organic acid component used in the fruit pulp, and the gradual action of osmotic pressure.

Furthermore, the components that have migrated to the seed part are transferred back into the pulp, and the soaking solvent, that is, the organic acid component, penetrates into the pulp, and the quality of the pulp is maintained as much as possible in its natural state. It seems to be. For example, among the vitamins that are not contained in plum products produced by the conventional method, the plum fruit according to the present invention contains β-carotene, vitamin A potency, vitamin C.
It is well considered because it contains many active ingredients such as. In the first place, citric acid exists among antioxidant substances, along with gallic acid and its various derivatives, other natural phenolic compounds, phosphoric acid, asmarbic acid (vitamin C), and the inhibitory effect of acids on microorganisms varies depending on the pH. If the pH is the same, organic acids are stronger than inorganic acids, and among organic acids, the strength of the inhibitory effect is in the order of acetic acid, citric acid, and lactic acid. In addition, when comparing citric acid with hydrochloric acid, which is the main component of gastric juice, the acidity of acetic acid is 1/60 of that of hydrochloric acid, and citric acid is 1/180 of that of hydrochloric acid.
It belongs to the weak acids. Therefore, we focused on the fact that the anti-fungal and sterilizing properties of plum fruit are based on the organic acid components in the pulp, the main acid of which is citric acid, and that it also has an excellent inhibitory effect against microorganisms. death,
As a result of repeated experiments and research on the immersion processing method using an organic acid solvent with citric acid as the main acid, the method of the present invention was successfully developed.

The present invention uses citric acid as the main acid and blends an organic acid solvent,
Because the food is soaked in water, it is completely different from the case of salt pickling with a high concentration of common salt, and it works without causing any discomfort, reducing deterioration of quality and ingredients, and particularly improving storage stability. Of course, the hardening of the epidermis and pulp due to osmotic pressure caused by salt is also reduced, and this is a method for producing plum products that have the original taste and medicinal effects of plum fruits.

More specifically, the plum fruits to which the present invention is applied include all plum fruits including imported ones, as well as plums and nectarines belonging to stone fruits.

The processing of plum fruit according to the present invention is preferably carried out immediately after fruit thinning. In addition, when picking the fruit, take into account the shock at the time of picking and the special characteristic that as the fruit ripens, the active ingredients in the pulp migrate to the kernels, or seeds, inside the kernel, and pick the fruit as gently as possible. It goes without saying that processing should be carried out while fresh, but when using ume fruits that have been salted for a long period of time after being harvested, such as imported products, it is necessary to remove the salt. It is important to do this thoroughly and wash thoroughly with water, so remove the salt 3 to 4 times, and after washing thoroughly with water, drain the water completely.

A feature of the present invention is that the plum fruit prepared in this manner is immersed in the main organic acid solvent contained in the pulp of the plum fruit.

The organic acid components in the pulp of plum fruit include citric acid, malic acid, catechinic acid, picric acid, and succinic acid, and the solvent used to soak plum fruit contains these citric acid, malic acid, catechinic acid, picric acid, It contains succinic acid, and at least citric acid and one or more of other organic acids.

One example of a desirable blending ratio of the solvent is 75% citric acid.
% by weight, malic acid 14% by weight, catechic acid, picric acid, and succinic acid in trace amounts.

This organic acid solvent is 30g to 70g per gram of plum fruit,
Preferably it is 35g to 50g.

Regarding the period of soaking, when the final product is pickled plums or pickled plums, it is preferably soaked for one month or more, at least 20 days or more. In the case of plum fruit raw materials such as plum meat extract, aubergine, and candied plums, the plum fruit is soaked in a major organic acid solvent for about 2 to 3 days.

When plums are soaked in an organic acid solution in the process of the present invention, fruit juice is eluted from the plums and mixed with the organic acid solution to form a unique soaking liquid. Such soaking liquids are used in the production of salt mayonnaise, plum dressing, plum soy sauce, and pickled plums. The former is an article based on the above-mentioned dipping liquid, and the latter is an article made by soaking vegetables, rape blossoms, etc. in an organic acid-mixed dipping liquid. Thus, in the present invention, the organic acid mixed soaking liquid used for producing plum fruit is reused.

Vegetables to be pickled with plums to which the method of the present invention is applied are not particularly limited, but include garlic, one piece of rakki, daikon radish,
Turnips, cucumbers, eggplants, carrots, burdock, melons (including melons), etc. are preferred, and these vegetables are soaked in a mixed soaking solution of fruit juice dissolved from plum fruit and an organic acid solvent. . Perilla is produced by soaking it in a mixed soaking solution of the juice exuded from the plum fruit and an organic acid solvent, and then drying it.

Note that it is also extremely effective from the viewpoint of food properties to add molasses after soaking plum seeds and other raw materials in the organic acid solution.

(First Example) 10 kg of domestically produced plums were thoroughly washed with water, soaked in water overnight to remove scum, and then hauled out and dried in the shade for 3 hours to thoroughly remove moisture from the plums.

Place half of the plums (5 kg) in a pickling container and sprinkle 1 liter of the organic acid solvent shown in Table 1 below over the whole thing.
Thereafter, the remaining plums were placed in the container and 1 liter of solvent was sprinkled thereon.

A lid was placed on top of it, and a 20g weight, which was twice the weight of the plums, was placed on top.

From the third day, it was confirmed that a dipping solution (plum vinegar), which is a mixture of plum fruit juice and an organic acid solvent, was released. After leaving it in that state for 4 to 5 days, the plums were pulled out and dried in the sunlight, and at night, the process of returning them to the mixed soaking solution was repeated for 2 days, and then the plums were placed with weights and left as they were before. For red shiso, prepare 1 kg of chirimen shiso, which has a good color, by thoroughly washing the stems and draining the water. Sprinkle an appropriate amount of the mixed soaking liquid over the top, knead until it becomes soft, squeeze it hard, discard the bitter juice, and mix again. Sprinkle the soaking liquid on the plums, mix well, and when they turn a bright reddish-purple color, put the juice on top of the plums, put a weight on the lid, leave it in its original condition for 25 days until the beginning of the rainy season, and then squeeze out the plums and juice. 3. Spread the shiso well, dry it in the sunlight, and return it to the mixed soaking liquid at night.
This was repeated for days. For the remaining three days, dry at night.
'After the repeating process was completed, the pickled plums, shiso, and mixed soaking liquid were stored separately.

Comparative testing of umeboshi that had undergone this manufacturing process with umeboshi made using salt revealed that the skin and pulp of the umeboshi obtained by Kihatsumei were softer than conventional ones, and the skin had a better gloss, and the umeboshi in the pulp was softer. It had a high content of active ingredients such as vitamins and minerals as well as organic acids, and was excellent in taste. I put these pickled plums in a container and left them for a year, but no deterioration or rot occurred.

Table 1 Components of organic acid solvent Citric acid 76° Malic acid 13゜ Catechic acid 1゜ Picric acid O.

Succinic acid O.

0 % 8 % 2 % 8 % 6 % Table 2 Umeboshi ingredient list for the method of the present invention Analysis items Unsalted Umeboshi (per 100 g) Analysis method Energy 61 kcal Water Protein Lipid 65.4 g 0.9 g 0.7 g (1M fiber) Ash Calcium Sodium Iron Phosphate Potassium Salt β-Carotene Vitamin A Potency Vitamin B1 Vitamin B2 1.2 1.3 1.9 0.02 0, OB 0.07 Atomic absorption spectrophotometry Molybran blue method Atomic Spectrophotometry Mohr method (malic acid) 0.4 mg Note: The salt content of pickled plums produced by conventional methods is 20 grams or more per 100 grams.

2nd Example: Wash 10 g of domestic Japanese plums thoroughly with water, soak in water for 3 hours to remove the scum, dry in the shade for 2 hours, and immediately place the plums into a container after the water has been sufficiently drained, as shown in Table 1 above. 2 liters of the organic acid solvent shown in Figure 1 was sprinkled on the container, and the container was turned upside down so that the solvent was thoroughly soaked throughout. A 5 kg weight, which is half the weight of the koume, was placed on top of it with a press lid, and after leaving it for 2 days, the weight was removed, the koume was turned upside down, and then returned to its original position and the weight was placed on it. The pieces were left in that state for 5 days, and when it was confirmed that the mixed soaking liquid had risen, the weight was removed and the pieces were left for about 15 days to obtain pickled plums with a good texture.

In addition, in the case of shiso, when turning the koume upside down after 2 days of pickling, add 1 piece of chirimen shiso prepared according to the procedure of Example 1.
kg was placed on top of the small plums, the lid was pressed down, and a weight was placed on top of the pickled plums.After confirming that the mixed soaking liquid rose, the weight was removed, and bright red pickled plums were obtained in 15 days. Compared to conventional pickled plums, it tastes better and has a crunchier texture, and like pickled plums, it contains many active ingredients.
Even after one year, no deterioration or decay has occurred.

Third Example Domestic plum-flavored green plums, regardless of size, unripe and unblemished 1
0 kg was selected, washed thoroughly with water, and drained thoroughly.

The plums were soaked in a pickling container containing 3 liters of the organic acid solvent shown in Table 1 with a heavy lid, and left in a cool dark place for 24 hours. At the end of soaking, the plums are pulled out and crushed to form the core (
Remove the aubergine, grind and squeeze the pulp to obtain blue-yellow juice 1
200ml was obtained. This fruit juice was boiled over low heat while gently stirring. The blue-yellow fruit juice turned brown after 30 minutes, and as time passed, it became foamy and turned black as the viscosity increased. The mixture was further boiled over low heat while stirring, and after about 2 hours, the curdled fruit juice showed a stringy viscosity, so heating was stopped and 350 g of a highly viscous, black, glossy plum flesh extract was obtained.

The yield of plum meat extract produced by the conventional method was 200 g, and the yield of plum meat extract was dramatically increased by the method of the present invention.

Note: Assuming citric acid content is 80g in 100g of plum flesh extract (effects of the invention) As described above, the plum products produced by the method of the present invention are produced by a gentle manufacturing method that captures and makes maximum use of the special characteristics of plum fruit. Plum fruit products have a good gloss, soft skin and pulp, and are excellent in taste, and as shown in Table 2,
We have succeeded in commercializing a plum product that contains a rich amount of active ingredients such as vitamins and minerals that are close to natural ingredients, and has a long shelf life without using salt.

Furthermore, as shown in Table 2, it is a salt-free plum product with a salt concentration of 0.02g, so there are no concerns about side effects, and it is widely used for patients with hypertension, kidney disease, etc. It is also an excellent health food, and has great expectations from both its food properties and pharmacological effects.

Claims (8)

[Claims] (1) A method for producing plum products, which comprises soaking plum fruits in a solvent containing the main organic acid contained in the pulp (main organic acid solvent) (2) The method for producing plum products according to claim 1, wherein the main organic acids include at least citric acid, malic acid, catechinic acid, picric acid, and succinic acid. (3) the main organic acid contains at least citric acid,
The method for producing a plum product according to claim 1, further comprising one or more of malic acid, catechinic acid, picric acid, and succinic acid. (4) A method for producing plum products, which comprises soaking plum fruits in the main organic acid solvent contained in the pulp for at least 20 days or more. (5) A method for producing plum products, which comprises soaking plum fruit in the main organic acid solvent contained in the pulp for about 3 days to produce plum fruit raw materials such as plum flesh extract, aubergine, and kanroni. (6) A method for producing a shiso product, which comprises soaking shiso in a dipping liquid (plum vinegar) produced by soaking plum fruit in an organic acid solvent, and then drying it. (7) A method for producing a plum vinegar product, characterized in that the soaking liquid (ume vinegar) produced by soaking plum fruits in an organic acid solvent is used as the main seasoning liquid for plum mayonnaise, dressing, or plum soy sauce. (8) A method for producing pickled plum products, which comprises soaking vegetables in a dipping liquid (plum vinegar) produced by soaking plum fruits in an organic acid solvent.