JPH05276861A - Salting method of hawthorn fruit, its product and utilization thereof - Google Patents

Abstract

PURPOSE:To process a hawthorn fruit containing various kinds of components useful for maintaining health, e.g. iron, calcium and vitamin C so as to obtain its pickle capable of being taken as a daily dish. CONSTITUTION:Stems, seeds and calyces are removed from a hawthorn fruit by perforation and a prescribed amount thereof is uniformly pickled in a prescribed amount of table salt.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of salting hawthorn fruit, a processed product thereof and a method of using the same.

[0002]

BACKGROUND OF THE INVENTION Since hawthorn fruits have extremely strong sourness, they are rarely edible until this time, and they are processed as crude drugs or edible products such as candied jam and fruit wine. ing. However, when hawthorn fruits are, for example, preserved with jam or candied sugar, the fruits are soaked in sugar solution for a long time, so the beautiful red color of the hawthorn anthocyans causes heat deterioration, such as browning, and water solubility. Ingredients such as vitamin C bring about inconveniences such as dissolution in sugar solution. For hawthorn fruits, in addition to vitamin C,
It contains a relatively large amount of iron and calcium. On the other hand, the daily dietary requirements for iron, calcium and vitamin C per person are 10 to 12 mg of iron and 500 to 500
It is said to be 700 mg and vitamin C 50 mg. However, we cannot win the above-mentioned required amount from our daily diet, and we are in short supply. Especially for purposefully maintaining health, iron, calcium,
It is necessary to ingest and supplement vitamin C, which is an important problem especially for sick and sick people. In this respect,
Since the above-described conventional hawthorn jams, sugar fruits, and fruit wines are confectioneries and luxury items, there are relatively few opportunities to take them, and there are disadvantages such as taking too much sugar. Therefore, it is desirable that the hawthorn fruit can be easily and deliciously ingested as a side meal at the time of meal, like umeboshi. From this point of view, it was found that hawthorn fruits were uniformly soaked in the same salt by the same production method as plum pickles, but the pickles prevented the salting, and the production of hawthorn salt was difficult.

Further, in connection with the above-mentioned salting, the inventor has examined effective utilization of hawthorn. That is, conventionally, in the production of red ume pickles, plums are colored with artificial colorants of Red No. 106 and No. 102 or red radish. However, the use of artificial coloring is not preferable, and when coloring with red dye,
It has an aroma unique to perilla, and some people have the inconvenience of hating it. In addition, when using perilla, the main pickling of ume fruit requires a number of preparation steps such as washing red ginseng with water, removing the blemishes, and exposing the color, which makes the production of red ume pickles cumbersome. It has drawbacks such as increased cost. Therefore, in view of the drawbacks of such conventional production of ume salt, the plum fruit can be colored with a natural red colorant by a simple and easy operation. It is preferable to obtain it. In view of the above points, the present invention provides a method for producing a hawthorn salt pickle as a side food that can easily and quickly salt hawthorn fruits and has a refreshing sourness and taste very similar to plum pickles. The purpose of. Further, in view of the above, it is an object of the present invention to provide a method for using hawthorn fruits with a nutritious red plum salt while eliminating the use of red ginseng with a simple and easy operation.

[0004]

The present invention provides a method for salting hawthorn fruits, which has achieved the above-mentioned first object. The first method is that after washing a predetermined amount of hawthorn fruits with water. It is characterized in that branches, seeds, and sepals are excised by piercing, and then fruits having a predetermined amount of holes are uniformly soaked with a predetermined amount of salt and left under pressure from its upper surface.
The second method is to wash a specified amount of hawthorn fruit with water, cut off branches, seeds and sepals by piercing, then crush this, and then uniformly dip the specified amount of crushed material with a specified amount of salt. It is characterized in that it is left under pressure from the upper surface. Further, the present invention provides a method for utilizing hawthorn fruits which has achieved the above second object, wherein a predetermined amount of plum fruits excluding branches, seeds and sepals is colored in a predetermined amount of red hawthorn fruits or the same. It is characterized in that the crushed product is added, uniformly immersed in a predetermined amount of salt, and left standing for a predetermined time while being pressurized from the upper surface thereof.

[0005]

According to the first method described above, since salt penetrates into the holes bored in the hawthorn fruit and thus directly contacts the pulp from the inside of the fruit, the salt content is extremely high in the whole fleshy cells. It penetrates easily, and the sourness and saltiness are combined to give a delicious taste with a refreshing sourness. On the other hand, the activity of various enzymes contained in hawthorn over time, that is, the flavor is cultivated by self-digestion, and a hawthorn pickle that is uniformly and satisfactorily eaten as a whole can be easily and efficiently obtained.

According to the above-mentioned second method, since the hawthorn fruit is a crushed product, the salt and the pulp are brought into contact with each other more satisfactorily, and the crushed product is extremely quickly and uniformly salted and is easy to eat. A hawthorn-shaped pickle is obtained.

Further, according to the method for utilizing hawthorn fruit according to the present invention, anthocyan, which is a red component of hawthorn having granular or crushed hawthorn pickles coexisting with plum fruits, dissolves in water and the flesh of the ume fruit is contained. It can be permeated and colored over time to give red plum pickles. At the same time, it brings ume-zuke, which is an excellent health food with added nutrients unique to hawthorn.

According to the present invention, the salted hawthorn obtained by the above-mentioned first and second methods is taken out and sun-dried to obtain hawthorn dried, or After desalting, it may be dipped in seasoning liquid to be processed into seasoned umeboshi, which gives it a look very similar to red umeboshi, has a soft meat quality and a refreshing sourness, and is a nutritious health food with a higher nutritional value than ume. As an excellent processed hawthorn food.

[0009]

EXAMPLES Next, examples of the present invention will be described in detail. Hawthorn is a deciduous shrub that belongs to the family Rosaceae and originates in China and is about 2 m in height. Its fruits are 1 to 4 cm in diameter.
It has a spherical shape, and the scab is left on the tip and ripens. There are many kinds, but all have a strong sourness and are delicious. In addition, as its component, in particular, it contains a large amount of iron, calcium and vitamin C. According to the analysis, for example, in 100 g of hawthorn fruit, iron
Contains 2.1 mg, 68 mg of calcium, 20 mg of phosphorus,
Vitamin C is 89 mg, which is 10 times higher than that of apples. In addition, hawthorn fruit is used as a gastric intestinal regulating agent as a dried herb, and in recent studies, it is also effective for lowering blood pressure, lowering blood lipids, urinating, and sedation. The present invention is
Hawthorn fruits, which have such nutritional and medicinal effects as they are, can be taken deliciously for each meal, and daily intake is insufficient. Iron, calcium, vitamin C, etc. A salted method of hawthorn fruit that can be easily ingested is provided.After washing a predetermined amount of hawthorn fruit with water, the branches, seeds, and calyx are excised by piercing, and then the fruit with the prescribed amount of holes is pierced. It is characterized in that it is uniformly soaked with a predetermined amount of salt and left standing under pressure from its upper surface. A specific example will be described below. The hawthorn fruit is collected from a hawthorn tree at a suitable time with or without red coloring, and then the raw one is immediately stored, or after it is stored in a refrigerator, the frozen one is thawed to defrost the present invention. Used for salting. For example, except for those with great venus, Sansei Beni, Kaibara Beni, and any other type of hawthorn fruit that are not scratched or discolored, the hawthorn fruits with good quality and beautiful redness are the Drill along the axis and drill holes. In general, it is preferable to remove a branch, a seed, and a sepal at once by boring a tunnel-shaped circular hole in the center by penetrating the central axis. The desired amount is then washed with water, spread on a net for 1-2 hours and air dried. Next, a predetermined amount of this is stored in a pickle tub or tank, and it is dipped in a predetermined amount of salt or concentrated saline (which may be appropriately seasoned). As a typical example, 20-25% of salt to the weight of the whole hawthorn fruit is sprinkled on each fruit, and the salt is evenly added to the salt, according to a known method for producing ume salt. After that, a weight of a predetermined weight is placed on the upper surface of the pressing lid and left for a desired time under the pressure.

In the above-mentioned steeped state, salt penetrates from both ends of the through hole at the center opened in advance into the center of the hawthorn fruit, and contacts the pulp from the center, so that salt enters the pulp cells. Easy and quick permeation is performed, and the salting is completed early. Thus, the strong acidity of the hawthorn fruit (pH around 3 and about 4 to 3% citric acid equivalent) and the salty taste are evenly melted over the whole flesh, and a refreshing delicious and crispy hawthorn pickle is obtained. Be done. Further, in this soaked state, various enzymes in the pulp work to generate flavor. Thus, a hawthorn pickle which is excellent as a health food containing various nutritional and medicinal components of the hawthorn fruit of the present invention can be obtained. Further, this hawthorn pickle has the advantage that it is easy to eat because the seeds have been removed in advance.

Since hawthorn fruits contain about 3% of pectin, calcium salt powder such as lime is appropriately mixed in saline or salt when performing the above-mentioned salting. When left to stand, crispy hawthorn pickles are obtained.

In another method of the method for salting hawthorn fruits of the present invention, as described above, the hawthorn fruits from which branches, seeds and sepals have been previously removed by perforation are crushed into a crushed product, and a predetermined amount thereof is If salted like the above method, the contact area between the pulp and salt becomes extremely large, so
The salting time is shortened. Furthermore, the pickled product of the finely ground product is as excellent as a health food and easy to eat, like the perforated fruit-pickled product.

According to the above-mentioned salting method with salt, white or red hawthorn vinegar can be obtained depending on the ripeness of hawthorn fruits, whether they are frozen or not, and the degree of pressure applied by weights. Although it may not exist, if it is obtained, it can be separated and soaked with plum fruit, ginger, or any other vegetable, and then red-colored.

Further, if necessary, the salted hawthorn fruit or the crushed salted hawthorn obtained as described above is taken out from saline or salt, and dried in the sun for several days by the same technique as umeboshi. When that is the case, grainy or crushed hawthorn driers are obtained. The texture, meat quality and taste are
It is very similar to umeboshi and is easy to eat, and because there is no drupe like umeboshi, it is extremely easy to eat. Further, if necessary, when processing to a seasoned hawthorn dried, soak the above hawthorn dried in water to desalt to 20% or less of salt, and then soak in seasoning liquid such as vinegar and chemical seasoning for about 1 day , Obtained by drying. It should be noted that the sun-zan fruit can be prepared into a low-salt product having a salt content of 20% or less, and in this case, the hawthorn dried can be immediately treated with the seasoning liquid without desalting.

The grain-shaped or crushed hawthorn-pickled or hawthorn-dried products produced as described above have an appetite and can be deliciously tasted at a desired time, such as during meals, like conventional ume-pickles or umeboshi. Not only can it be used, but it can also ingest a large amount of iron, calcium, vitamin C, and various other medicinal components that plums lack, and it is a food that is extremely excellent in maintaining daily health. In particular, it supplements these useful components. It has the effect of becoming an important food for patients and sick people who need to be treated.

Further, the present invention is an improvement of the method for producing ume pickles, in which hawthorn fruits are used instead of red ginseng which was used for coloring plum fruits in red, and red ume pickles are easily and quickly used. In this way, people who dislike the aroma peculiar to perilla can be made to eat red plum pickle, and in addition, the above-mentioned peculiar nutritional components of hawthorn can be ingested. So, the usage is to add a predetermined amount of plum fruit, a branch, seeds, a predetermined amount of hawthorn fruit or crushed product excluding sac, and soak evenly with a predetermined amount of salt, and press from above It is characterized by leaving it for a predetermined time. Thus, since the salted state is always acidic, the red color of anthocyan can be retained vividly and a beautiful red plum pickle can be produced.

Next, a more specific embodiment will be described. 1 kg of plum fruit was washed with water, and then the water adhering to the surface was wiped off, while 1 kg of hawthorn fruit from which branches, seeds and sepals were removed
Then, the adhering water on the surface is wiped off, and a mixture of 2 kg of both fruits is uniformly stored in 500 g of salt and dipped in a pickle container. A pressing lid is placed on the top surface of the lid, a weight is placed on the top surface of the lid, and the lid is left for 10 days. Thus, during this time, the anthocyan red juice, which has been eluted from the hawthorn skin to the plum fruits adjacent to the hawthorn fruits, penetrates and stains the plum fruits. The pickled red ume pickles thus obtained were taken out and dried in the sun to obtain red ume picked with stable red dyeing.

Next, specific examples of the method for salting hawthorn fruits according to the present invention will be described. After washing 1Kg of Venus with the branches, seeds and sepals removed, wipe off the water and sprinkle a portion of 200g of salt on all the peeled skin.
It was placed in a pickle container, uniformly dipped in 200 g of the above-mentioned salt, a weight was put through a pressing lid, the mouth of the container was sealed, and the container was left standing for 3 weeks.

[0019]

As described above, according to the present invention, a hawthorn fruit or a crushed product thereof, which is free of branches, seeds, and sepals by perforation, is uniformly soaked with a predetermined amount of salt and pressed from the upper surface thereof. Since it is allowed to stand for a desired time, it is excellent and refreshing as a healthy food richly retained without damaging various nutrients such as iron, calcium and vitamin C contained in hawthorn and other various components. An easy-to-eat hawthorn pickle with sourness and umami can be obtained easily, highly efficiently, and at low cost, and long-term storage is effective. Furthermore, by drying the grain-shaped or crushed hawthorn pickles in the sun, similar to umeboshi, delicious hawthorn driers with flexible meat quality can be obtained, and by further seasoning this, seasoned hawthorn driers can be obtained. .. Also branches,
When the hawthorn fruit without seeds and sepals, or its crushed product is pickled during the pickling of plum, the plum fruit can be dyed in a beautiful red color, eliminating the need to use red ginseng as in the past. In addition, red plum pickles can be obtained easily and quickly, and by adding hawthorn pickles to these, it is possible to provide pickles with improved value as a health food. Further, the red vinegar produced as a by-product of hawthorn salting according to the present invention has effects such as being available for dyeing vegetables such as ginger.

Claims (5)

[Claims] 1. After washing a predetermined amount of hawthorn fruit with water, the branches, seeds and sepals are excised by perforation, and then the fruit with the predetermined amount of holes is uniformly soaked with a predetermined amount of salt, A method of salting hawthorn fruit, characterized by leaving it under pressure. 2. After washing a predetermined amount of hawthorn fruit with water, the branches, seeds and sepals are excised by perforation and then crushed,
A method for salting hawthorn fruits, which comprises uniformly immersing a predetermined amount of the crushed material in a predetermined amount of salt, and leaving the crushed product under pressure from the upper surface. 3. A granular or crushed hawthorn pickle produced by the method according to claim 1 or 2 is taken out, dried in the sun and processed into hawthorn dried, and then seasoned after desalting or desalting. A processed product of hawthorn fruits, which is characterized by being soaked in, dried and processed into dried hawthorn. 4. A predetermined amount of plum fruits, to which a predetermined amount of red-colored hawthorn fruit or crushed products, excluding branches, seeds and sepals, is added, and uniformly soaked in a predetermined amount of salt, and pressed from the top surface. A method of using hawthorn fruits, which is characterized by leaving it for a predetermined period of time. 5. A method for utilizing a hawthorn fruit according to claim 1 or 2, wherein the red hawthorn vinegar thus obtained is dipped with ginger or another desired vegetable.